American Dinner Soups & Stews Comfort Food

Classic Chicken Noodle Soup

Name: Classic Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 750 g chicken thighs, bone-in, skin-on; 1 each yellow onion, diced; 3 each carrot, peeled and sliced into rounds; 2 each celery, sliced; 3 each garlic, minced; 1.5 l chicken stock; 500 ml water; 250 g egg noodles, uncooked; 2 each bay leaf; 4 each thyme, sprigs; 2 tsp kosher salt, plus more to taste; 1 tsp black pepper, freshly ground, plus more to taste; 30 g parsley, chopped, for garnish; 30 ml olive oil, divided

A comforting, homey chicken noodle soup with tender chicken, hearty vegetables, and silky egg noodles in a savory broth. Perfect for chilly days or when you need a little comfort.

⏱ 15 min prep · 45 min cook · easy

Servings

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Ingredients

750 g chicken thighs bone-in, skin-on
1 yellow onion diced
3 carrot peeled and sliced into rounds
2 celery sliced
3 garlic minced
1.5 L chicken stock
500 ml water
250 g egg noodles uncooked
2 bay leaf
4 thyme sprigs
10 ml kosher salt plus more to taste
5 ml black pepper freshly ground, plus more to taste
30 g parsley chopped, for garnish
30 ml olive oil divided

Nutritionper serving (6 total: 2380 kcal)

Calories	400
Protein	31g
Fat	13g
Carbs	37g
Fiber	3g
Sugar	4g
Sodium	1740mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Pat the chicken thighs dry with paper towels and season generously with salt and pepper on all sides.
2
Searing
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear without moving until the skin is golden brown and crisp, about 5-6 minutes.
⏲ 5 min 30s
3
Searing
Flip the chicken and sear the other side for 3-4 minutes until browned. Transfer the chicken to a plate and set aside. Leave about 1 tablespoon of fat in the pot.
⏲ 4 min
4
Sautéing
Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pot. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-6 minutes.
⏲ 5 min 30s
5
Sautéing
Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly.
⏲ 30s
6
Boiling
Return the seared chicken thighs to the pot along with any accumulated juices. Pour in the chicken stock and water. Add the bay leaves and thyme sprigs. Bring the liquid to a boil over high heat.
7
Simmering
Reduce the heat to low, cover, and simmer gently until the chicken is cooked through and tender, about 20 minutes.
⏲ 20 min
8
Remove the chicken thighs from the pot and place on a cutting board. Discard the bay leaves and thyme sprigs. Let the chicken cool for a few minutes, then shred the meat using two forks, discarding the skin and bones.
⏲ 5 min
9
Boiling
While the chicken cools, bring the broth back to a boil over high heat. Add the egg noodles and cook according to package directions until al dente, about 7-8 minutes, stirring occasionally.
⏲ 8 min
10
Simmering
Reduce the heat to low. Return the shredded chicken to the pot. Season with additional salt and pepper to taste. Let everything heat through for 2-3 minutes.
⏲ 3 min
11
Ladle the soup into bowls and garnish generously with fresh chopped parsley. Serve hot.