The Ultimate Chicken Noodle Soup Recipe

5 56 57
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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5 56 57
Publisher Photo
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this one is my favorite, and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Milwaukee, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min. + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min. + standing

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

Directions

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 until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. 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, until chicken is tender, 25-30 minutes.
Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
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

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.

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  • 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
  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 until dark golden brown, 3-4 minutes. 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 until tender, 4-5 minutes. 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, until chicken is tender, 25-30 minutes.
  3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
  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

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Reviews forThe Ultimate Chicken Noodle Soup

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MY REVIEW
dimundy User ID: 3350753 283805
Reviewed Feb. 16, 2018

"Spectacular! Made as written except with a combo of low sodium or unsalted broth and no lemon juice."

MY REVIEW
jcasto User ID: 3311877 283693
Reviewed Feb. 14, 2018

"Absolutely delicious soup!!! I made only slight changes. Used 7 cups low sodium chicken broth and 3 cups chicken Better Than Bouillion. Used 2# bone-in chicken thighs. Did not add salt. I made a roux using 4 Tbsp butter and 1/3 cup flour, adding 1 cup of soup broth whisking to combine. Then added 1/2 cup heavy cream to the roux mixture, whisking to completely combine. Added all to soup, stirring until completely incorporated. This will be my chicken noodle soup recipe from now on!"

MY REVIEW
T User ID: 9419118 283071
Reviewed Feb. 2, 2018

"Hello Gina. My name is Tim. All I can begin saying is WOW!!!!! I have had many a chicken soup. The only one that was better than this was my grandma's from Czechoslovakia. I grew up in Cudahy, WI so when I saw that you are from Milwaukee, WI I had to try this. I totally missed the contest award winning bit. I do not live in WI any longer but I do miss all things WI and yes even the cold and the snow. In my almost 50 yrs this is the best chicken soup I have ever made. And it was so easy and full of flavor. I did add more garlic, out of respect to my grandma. But Gina, well done. My wife wants me to make this again. She said it tasted better than her soup. I hope to find more recipes penned by you. Well done and thank you. Go Pack Go!!!!!!!!!!!!!!!!!!!!!!!!"

MY REVIEW
valerie User ID: 9415858 282674
Reviewed Jan. 25, 2018

"chicken thighs make this recipe stand out! Anytime you braise thighs and then utilize those brown bits into the soup, you have magic. Tip: Always use low sodium chicken broth in any recipe you use. That way you can control your sodium intake."

MY REVIEW
mark User ID: 9414358 282575
Reviewed Jan. 23, 2018

"I'm sorry. This recipe may well be delicious but, at 1176 mg, low sodium it is not."

MY REVIEW
Renee User ID: 9405809 282170
Reviewed Jan. 15, 2018

"Did half chicken/vegetable broth and added more liquid than called for as well (we love soup broth). The whole family loved this recipe. Even my picky eater had THREE servings!"

MY REVIEW
vicki User ID: 8994594 282100
Reviewed Jan. 14, 2018

"Almost finished making a recipe and a half. I haven't added noodles yet, and its fantastic! The only thing I did different was using roasted chicken breast I had in freezer, a couple cups of "Better than bouillion" along with canned broth. (I didn't have enough) And about a half tsp. cayanne pepper, It's delish! Thanks for another awesome recipe!"

MY REVIEW
Regina User ID: 5995504 282022
Reviewed Jan. 13, 2018

"Terrific recipe. I used quinoa in place of the noodles. Delicious and healthy."

MY REVIEW
Sue User ID: 9393445 281572
Reviewed Jan. 5, 2018

"I don't usually write comments but this was the best chicken noodle soup I ever made. I followed the recipe exactly with one exception - I had one marinated chicken thigh in the freezer that I bought from shop rite that I added in with the other plain chicken thighs. This soup is absolutely delicious and so easy to make!!"

MY REVIEW
Randall User ID: 9383475 280252
Reviewed Dec. 31, 2017

"Great easy recipe. Added portabella mushrooms and used boneless chicken thighs. But it came together quickly and was even better on day 2."

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