- 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
- 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).
Reviews forThe Ultimate Chicken Noodle Soup
"Spectacular! Made as written except with a combo of low sodium or unsalted broth and no lemon juice."
"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!"
"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!!!!!!!!!!!!!!!!!!!!!!!!"
"I'm sorry. This recipe may well be delicious but, at 1176 mg, low sodium it is not."
"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!"
"Terrific recipe. I used quinoa in place of the noodles. Delicious and healthy."
"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!!"