Homemade Chicken Noodle Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
429 kcal
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Course
Main Course
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Cuisine
American
Homemade Chicken Noodle Soup
Description
This Homemade Chicken Noodle Soup begins by browning seasoned bone-in, skinless chicken thighs in olive oil to deepen flavor. After removing the chicken, butter is added to sauté diced onion and garlic briefly, followed by sliced celery and carrots cooked until slightly tender. These vegetables provide aromatics and foundational flavor to the soup.
After aromatics are ready, chicken broth and dried herbs including basil, thyme, parsley, and pepper are added to create a savory base. Egg noodles cook in the simmering broth along with shredded or pre-cooked chicken meat, incorporating protein and texture. The combined steps produce a rich broth with subtle herbaceous notes, tender vegetables, and soft noodles.
This soup is a classic comfort food that fits well as a starter or main. It pairs well with bread or a light salad. The use of bone-in chicken thighs contributes gelatin to the stock, thickening the broth slightly and adding body. Using leftover or rotisserie chicken can reduce preparation time, adding flexibility. Fresh herbs can be used in place of dried if available.
Ingredients
- 2 tablespoons olive oil or canola oil
- 5-6 chicken thighs bone-in, skin removed and trimmed of excess fat; rotisserie or leftover chicken can be used as well, see blog post for details.
- 2 tablespoons butter unsalted
- 1 carrot peeled and thinly sliced (about 1 1/2 cup carrot rondelles, large
- 2 celery sliced (about 1 1/2 sliced celery, stalks
- 1 onion diced, medium
- 6 cloves garlic minced
- 8 cups chicken broth plus more if needed, low-sodium
- 1 teaspoon basil dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon parsley dried
- 1/4 teaspoon black pepper or to taste, ground
- 1/4 teaspoon red pepper flakes optional
- salt to taste
- 12 ounces egg noodles dry, wide
Garnish:
- parsley finely chopped
Instructions
Cook Chicken:
- Place a large Dutch oven or soup/stock pot on the stove over medium heat. Wait for it to heat up and add 2 tablespoons of olive oil.
- Season the chicken thighs with salt and pepper and add to the soup pot. Cook on each side for about 1-2 minutes, until slightly golden brown. This is done to add extra richness and flavor to the soup.
- Remove the chicken thighs from the pot and place on a plate. Cover with foil to keep warm.
- Alternatively, if you are using ROTISSERIE chicken or COOKED chicken you can skip this step. You will be adding the cooked chicken when you add the dry noodles.
Prepare the Soup:
- Add two tablespoons of butter to the soup pot where you cooked the chicken.
- Once the butter has melted, add the diced onion and cook stirring for 1 minute. Add the minced garlic and cook stirring for another minute.
- Add the celery and carrots, stir to combine and cook for about 5-7 minutes, until just slightly tender. Stir occasionally.
- Add the dried herbs: dried basil, dried thyme, dried parsley and red pepper flakes if using. Stir to combine and immediately add 8 cups of chicken broth.
- Add the browned chicken thighs to the soup pot, bring to a boil. Cover and cook on medium heat for about 5 minutes. The chicken should be cooked through and the veggies should be tender.
- Remove the chicken to a plate, and add the dry egg noodles to the soup pot, stir to combine. Boil the mixture for about 10 minutes, until the noodles are soft.
- NOTE: if you are using pre-cooked chicken (like rotisserie chicken or leftover chicken, shred it and add it to the soup pot with the noodles).
- In the meantime, remove the bones from the chicken and shred the meat with a fork. Once done, return the shredded meat to the soup pot to boil with the noodles.
- Taste and adjust soup for salt and pepper. If you want the soup to be more brothy, aka to have more liquid, just add more chicken broth or water and adjust for salt and pepper. Make sure you bring it to a boil if you add extra liquid.
- Remove soup from heat. Serve garnished with fresh chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 182mg | 8% |
| Potassium | 521mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1545IU | 31% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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