Classic Chicken Noodle Soup
Rich golden broth, tender chicken, and egg noodles — the soup that fixes everything.
Ingredients
Serves 6
- 1.5 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 3 medium carrots, sliced into rounds
- 3 stalks celery, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups water
- 6 oz egg noodles (about 3 cups dry)
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, to serve
Instructions
- 1Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and sear skin-side down for 4–5 minutes until golden. Flip and cook 2 more minutes. Remove to a plate — the skin creates flavour; it doesn't need to cook through at this stage.
- 2Reduce heat to medium. Add onion and celery to the same pot and cook for 5–6 minutes until softened, scraping up the browned bits from the bottom.
- 3Add garlic, thyme, and bay leaf. Cook 1 minute until fragrant.
- 4Add chicken broth and water. Return the chicken thighs (and any resting juices) to the pot. Bring to a boil, then reduce heat to a gentle simmer.
- 5Simmer uncovered for 20 minutes. Remove the chicken to a cutting board and let cool for 5 minutes. Pull the meat from the bones, discarding the skin and bones. Shred the meat into bite-sized pieces.
- 6Add the carrots and return the shredded chicken to the pot. Simmer 5 minutes until the carrots are just tender.
- 7Add the egg noodles and cook for the time listed on the package (usually 6–8 minutes) until tender. Remove the bay leaf, season generously with salt and pepper, and serve topped with fresh parsley.
Pro Tips
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Bone-in chicken thighs are essential here — the bones and rendered fat from the skin create the golden, deeply flavoured broth that makes this soup taste like it simmered all day. Boneless breasts produce watery broth by comparison.
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Under-cook the noodles slightly if you're making the soup ahead. They continue absorbing broth as they sit and will turn soft overnight. Cook them fresh when reheating, or store the noodles separately.
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Skimming the foam that rises in the first 10 minutes of simmering (with a spoon or fine skimmer) results in a cleaner, clearer, more restaurant-looking broth.
Frequently Asked Questions
Can I use rotisserie chicken for chicken noodle soup?
Yes — shredded rotisserie chicken is an excellent shortcut. Skip the searing step and add 2 cups of shredded rotisserie chicken at step 6, right with the carrots. Use good-quality store-bought chicken broth and add a parmesan rind if you have one — it compensates for the lack of homemade broth depth.
What noodles are best in chicken noodle soup?
Wide egg noodles are the classic choice — their slightly eggy flavour complements the broth and they hold up well over multiple days. Orzo, ditalini, and rotini also work well. Avoid thin angel hair or delicate noodles — they fall apart quickly. If you want a gluten-free version, rice noodles are the best substitute.
How long does homemade chicken noodle soup last?
The soup (without noodles) keeps 4–5 days in the fridge and up to 3 months in the freezer. Store noodles separately and add them when reheating — noodles left in soup absorb all the broth and turn mushy overnight. Reheat gently over medium-low heat with a splash of broth if needed.
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