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The Ultimate Chicken Noodle Soup Recipe
The Ultimate Chicken Noodle Soup Recipe photo by Taste of Home
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The Ultimate Chicken Noodle Soup Recipe

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My first Wisconsin winter was so cold, all I wanted to eat was soup. This recipe is in heavy rotation from November to April and has some devoted fans. —Gina Nistico, Milwaukee, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 45 min. + standing
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min. + standing
MAKES: 10 servings

Ingredients

  • 2-1/2 pounds bone-in chicken thighs
  • 1-1/4 teaspoons pepper, divided
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 10 cups chicken broth
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3 cups uncooked kluski or other egg noodles (about 8 ounces)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice

Nutritional Facts

1-1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein.

Directions

  1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook 3-4 minutes or until dark golden brown. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
  2. Add onion to drippings; cook and stir over medium-high heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, 25-30 minutes or until chicken is tender.
  3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, 20-22 minutes or until noodles are tender.
  4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves. Yield: 10 servings (3-1/2 quarts).
Originally published as The Ultimate Chicken Noodle Soup in Taste of Home February/March 2016, p16


Reviews for The Ultimate Chicken Noodle Soup

AVERAGE RATING
(33)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Emily User ID: 8976383 259453
Reviewed Jan. 9, 2017

"Loved this soup! This is the first time I cooked chicken thighs, so I was a little nervous. But the directions were so clear - everything went smoothly!"

MY REVIEW
Robyn User ID: 9025094 259389
Reviewed Jan. 8, 2017

"Accustomed to using the family recipe, and I'm glad I got adventurous! Great winter soup; easy to make and very yummy."

MY REVIEW
AngelaChase User ID: 8970898 256971
Reviewed Nov. 19, 2016

"This is our favorite chicken soup recipe!"

MY REVIEW
powellpak5 User ID: 3734781 254322
Reviewed Sep. 19, 2016

"This is the best chicken noodle soup that I have ever made or tasted! I use chicken breasts as I do not like dark meat. I made it using spatezel noodles also. Always come out perfectly! Flavor is amazing!"

MY REVIEW
puffybloomers User ID: 1501090 252901
Reviewed Aug. 19, 2016

"really good. I also use the better than bouillon. that's the only change. my daughter-in-law says its the best chicken noodle soup she has ever tasted. will only use this recipe from now on."

MY REVIEW
grandmascooking22 User ID: 5357761 250216
Reviewed Jul. 8, 2016

"In all my years and that's many :) I have never even thought to fry the chicken first for my chicken noodle soup....gives it SO much more flavor!"

MY REVIEW
Remenec User ID: 6059530 246578
Reviewed Apr. 4, 2016

"This is the tastiest chicken soup I've ever tried! One reviewer mentioned it was "tasteless" but I completely disagree. The recipe is a bit lengthy, so maybe some people aren't taking the time to read the directions thoroughly. I followed the recipe to a T and thought it was delicious."

MY REVIEW
pusspuss01 User ID: 8525717 246414
Reviewed Apr. 1, 2016

"I have to agree with Jodie Leigh. This is a tasteless soup. I even added pepper and salt to try to improve it. I followed the recipe exactly and don't know why mine didn't come out like everyone claims to be so good. I will never fix again."

MY REVIEW
sgronholz User ID: 1473861 246367
Reviewed Mar. 31, 2016

"What an outstanding recipe and definitely a new favorite! Although the ingredients are quite similar to my homemade chicken noodle soup, the prep is a bit different, and the kluski noodles are amazing. We are not fans of dark meat, so I did use chicken breasts and we still thought the soup was great! I can't wait to make it again! Thank you, Gina!"

MY REVIEW
LindaS_WI User ID: 7202558 246250
Reviewed Mar. 29, 2016

"I couldn't disagree more with the person reviewing this that think this is a "tasteless" soup. It is phenomenal! I was so glad to see you used chicken thighs. They have so much more flavor than the white meat. And the kluski noodles really pushed this soup over the top."

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