Now that fall is just around the corner, there’s nothing quite like a steaming bowl of homemade chicken noodle soup to warm your soul and soothe your senses. Nothing beats the aroma of simmering broth and tender chicken filling your kitchen with pure comfort.
Why This Recipe Works
- Using both chicken thighs and breasts creates layers of flavor – the thighs add rich depth while the breasts keep it lean and tender
- Simmering the broth for exactly 45 minutes extracts maximum flavor from the vegetables and herbs without making them mushy
- Adding the egg noodles during the last 8 minutes of cooking ensures they maintain perfect al dente texture without becoming soggy
- The combination of fresh thyme, parsley, and a bay leaf creates a herbaceous complexity that elevates the soup beyond basic
- Finishing with a splash of fresh lemon juice brightens all the flavors and cuts through the richness beautifully
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into 1/4-inch rounds
- 3 celery stalks, sliced into 1/4-inch pieces
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth (preferably low-sodium)
- 2 cups water
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 8 ounces wide egg noodles
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
Equipment Needed
- Large stockpot or Dutch oven (6-8 quart capacity)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
- Slotted spoon
- Meat thermometer
- Ladle
Instructions
Prepare and Sauté the Aromatics
Heat the olive oil in your large stockpot over medium heat until it shimmers – this should take about 2 minutes. Add the diced onion, carrot rounds, and celery pieces, stirring occasionally until the vegetables begin to soften and the onion turns translucent, which typically takes 6-8 minutes. You’ll know they’re ready when the carrots brighten in color and the celery becomes slightly tender. Add the minced garlic and cook for just 60 seconds more until fragrant, being careful not to let it brown. This initial sautéing step builds the flavor foundation, so don’t rush it! The vegetables should release their natural sugars and develop a slight sweetness that will balance the savory broth.
Brown the Chicken and Build the Broth
Push the vegetables to the sides of the pot and add the chicken thighs and breasts. Cook for 3-4 minutes per side until golden brown, but not cooked through – the internal temperature should read about 120°F when checked with a meat thermometer. Pour in the chicken broth and water, then add the bay leaves and fresh thyme. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. You want small bubbles breaking the surface occasionally, not a rolling boil. Cover the pot partially, leaving about a 1-inch gap for steam to escape, and let it simmer for exactly 45 minutes. This slow cooking time allows the chicken to become fork-tender while infusing the broth with deep, rich flavor.
Shred the Chicken and Return to Pot
Using a slotted spoon, carefully remove all the chicken pieces from the broth and transfer them to a clean cutting board. Let the chicken rest for 5 minutes until cool enough to handle, then use two forks to shred it into bite-sized pieces. Discard any excess fat or gristle you might find. Return all the shredded chicken to the pot, stirring to distribute it evenly throughout the broth. At this point, taste the broth and season with salt and pepper – I recommend starting with 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjusting to your preference. The broth should taste well-seasoned but not overly salty, as the noodles will absorb some seasoning later.
Cook the Noodles to Perfect Doneness
Bring the soup back to a steady simmer over medium heat. Add the egg noodles and cook for exactly 8 minutes, stirring occasionally to prevent sticking. Set a timer because overcooked noodles turn mushy and ruin the soup’s texture! The noodles should be tender but still have a slight bite (al dente). During the last minute of cooking, stir in the fresh parsley. Test a noodle at the 7-minute mark – it should be flexible but not soft. Remember that the noodles will continue to absorb liquid even after cooking stops, so slightly undercooking is better than overcooking.
Finish and Serve the Soup
Remove the pot from the heat and discard the bay leaves. Stir in the fresh lemon juice – this brightens all the flavors beautifully. Let the soup rest for 5 minutes before serving to allow the flavors to meld together. Ladle into bowls, making sure each serving gets plenty of chicken, vegetables, and noodles. The soup should be served hot, ideally around 165°F for the best eating temperature. If you notice the noodles absorbing too much broth upon standing, simply add a splash of warm water or additional broth when reheating leftovers.
Tips and Tricks
For the most flavorful broth, consider using homemade chicken stock instead of store-bought – it makes a remarkable difference in depth of flavor. If you have chicken bones or carcasses, simmer them with onions, carrots, and celery for 4-6 hours to create a rich, gelatinous stock that will give your soup incredible body. When shopping for egg noodles, look for the wide variety as they hold up better in soup and provide a more substantial bite. If you can’t find fresh thyme, use 1/2 teaspoon of dried thyme instead, but add it during the last 15 minutes of simmering to prevent bitterness. For extra richness, you can add a parmesan rind to the broth while it simmers – it will melt into the soup and add a wonderful umami depth. If you’re making this soup ahead of time, cook the noodles separately and add them to individual bowls when serving to prevent them from becoming mushy. To enhance the soup’s appearance, reserve some fresh parsley and carrot slices to garnish each bowl right before serving. For a clearer broth, you can strain it after simmering the chicken and then return the shredded meat and vegetables to the clear liquid. If you prefer thicker soup, make a slurry with 2 tablespoons of cornstarch and 1/4 cup cold water, then stir it into the simmering soup during the last 5 minutes of cooking. Always taste and adjust seasoning after adding the noodles, as they tend to absorb salt. For the best texture, use chicken thighs rather than all breast meat – the higher fat content keeps the meat moist and flavorful even after prolonged cooking. If you’re watching sodium, use no-salt-added broth and add salt to taste at the end. To save time, you can use a rotisserie chicken – shred the meat and add it during the last 10 minutes of cooking just to heat through. For extra vegetable goodness, add a cup of frozen peas during the last 3 minutes of cooking. Always let the soup cool completely before refrigerating, and it will keep for up to 4 days in an airtight container.
Recipe Variations
- Creamy Chicken Noodle Soup: Stir in 1 cup of heavy cream during the last 5 minutes of cooking for a rich, velvety texture. Add a tablespoon of Dijon mustard for tangy complexity.
- Asian-Inspired Version: Replace egg noodles with rice noodles, add 2 tablespoons of grated ginger with the garlic, and finish with soy sauce and sesame oil instead of lemon juice. Garnish with sliced green onions and cilantro.
- Spicy Southwest Twist: Add 1 diced jalapeño with the vegetables, use corn instead of carrots, and stir in 1 teaspoon of cumin and 1/2 teaspoon of chili powder. Top with avocado slices and lime wedges.
- Italian Wedding Style: Add 1 pound of small meatballs during the last 15 minutes of simmering, use pastina instead of egg noodles, and stir in 2 cups of fresh spinach at the end.
- Low-Carb Option: Replace noodles with spiralized zucchini or spaghetti squash, use extra chicken and vegetables, and add 1 tablespoon of nutritional yeast for cheesy flavor without carbs.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Brown the chicken and sauté the vegetables first for best flavor, then transfer everything except the noodles to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Remove the chicken to shred, then add back to the pot with uncooked noodles during the last 30 minutes of cooking on high. The slow cooker method yields incredibly tender chicken but requires monitoring the noodles to prevent overcooking.
How do I prevent the noodles from getting mushy?
The key is cooking the noodles separately and adding them to individual bowls when serving. Cook the noodles according to package directions in a separate pot of salted water, then drain and toss with a little olive oil to prevent sticking. Store leftover soup and noodles separately, combining them only when reheating. This ensures perfect texture every time and makes leftovers much better.
Can I freeze chicken noodle soup?
You can freeze the broth, chicken, and vegetables successfully for up to 3 months, but I don’t recommend freezing the noodles as they become mushy upon thawing. Freeze the soup base without noodles, then cook fresh noodles when you’re ready to serve. Thaw overnight in the refrigerator and reheat gently on the stove, adding cooked noodles during the last few minutes to warm through.
What’s the best way to reheat leftovers?
Reheat gently on the stove over medium-low heat, stirring occasionally until heated through to 165°F. If the soup has thickened too much, add a splash of water or additional broth to reach your desired consistency. Microwave reheating tends to make noodles rubbery, so stove-top is preferred. Always bring the soup to a full simmer to ensure food safety.
Can I use different types of pasta?
Certainly! Orzo, ditalini, or small shells work well, but adjust cooking times according to package directions. Whole wheat noodles add fiber but may require slightly longer cooking. Gluten-free noodles are a great option too – look for brown rice or quinoa varieties and add them during the last 8-10 minutes of cooking since they often take longer to become tender.
Summary
This ultimate chicken noodle soup combines tender chicken, perfectly cooked vegetables, and al dente noodles in a richly flavored broth. With pro tips for best results and creative variations, it’s comfort food perfection that nourishes both body and soul.
