The Ultimate Chicken Noodle Soup Recipe

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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

Read Reviews
5 42 43
Publisher Photo
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. This recipe is in heavy rotation from November to April and has some 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.

  • 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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Shawnia User ID: 9304669 278071
Reviewed Nov. 21, 2017

"Amazing! I used rice because my husband can't eat noodles it was really good!!"

MY REVIEW
deanwill62 User ID: 8018204 277787
Reviewed Nov. 14, 2017

"So fun to make and everyone loved it. Followed the recipe exactly and it turned out great. Adjust thyme to flavor."

MY REVIEW
mcolaneri User ID: 8217571 276256
Reviewed Oct. 14, 2017

"This chicken soup recipe is the best! It has great flavor. You can use it as a base and make changes according to what your family likes."

MY REVIEW
Tara User ID: 4885422 274634
Reviewed Sep. 29, 2017

"This soup is so easy and delicious, my mother was asking for the recipe! I did add about 4-5 tbsp of Better than Bullion roasted chicken base to give it that extra chicken flavor! I also used 3 boxes of 32 oz chicken broth. Excellent recipe!!"

MY REVIEW
Danielle User ID: 9259363 274487
Reviewed Sep. 25, 2017

"Followed the directions to the T, for the most part. I used a split chicken breast instead of thighs. I also seasoned my chicken with enough salt and pepper so I didn't have to add more seasoning at the end. The lemon adds a little kick to the soup and I love it! Overall this is a great recipe and I will be using it as the weather gets colder."

MY REVIEW
Kim0827 User ID: 8763291 272166
Reviewed Aug. 24, 2017

"This was good however I was looming for something with a bit more flavor. Similar to what I already make"

MY REVIEW
2124arizona User ID: 845443 271756
Reviewed Aug. 14, 2017

"We love this recipe!! We will fix it again!!"

MY REVIEW
jetluvs2cook User ID: 1675049 264016
Reviewed Mar. 28, 2017

"Such a good homemade (comfort food) soup!!!"

MY REVIEW
amsm User ID: 8302234 260095
Reviewed Jan. 22, 2017

"This soup is easy to make and tastes great! I love the flavor that frying the chicken first gives to the soup."

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!"

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