The Ultimate Chicken Noodle Soup
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, Denver, Colorado
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
Reviews
This is my second review, we have been making this soup since the recipe was published in Taste of Home in 2016; we happen to believe it is the best chicken noodle soup, and certainly don't agree that it is "tasteless", far from that! I do realize that we all have different "taste" when it comes to food, so may add more or less to our individual taste, we happen to like it as is although I do not like too much salt so I do not add salt and use low sodium products whenever I can. In short, don't hesitate to try this based on the few negative reviews!
Delicious. I am cooking this soup every two weeks. I love the video, makes it easy to follow the preparation process.
Ah, Lynette, that’s how my grandmother taught me how to make chicken soup! You make your own stock, put it in the fridge, the next day skim off all the fat, debone the chicken, and proceed from there. You really can taste the difference between homemade stock and what you buy at the store. It’s not hard. And Joey - are you freakin serious?
I just made this recipe exactly as printed, and it was decent. But it was not the best chicken noodle soup I ever had. Not sure what chicken noodle soup all these rave-reviewers have been eating, but they need to get out more if this is the best!
This is a lot like my recipe I have used for years. I use olive oil because it is what I have on hand. And I use both white and dark meat. And also use basil instead if parsley. I sometimes add a few left over peas from dinner the night before. And a small amount (to taste) of Cayenne pepper for those with a cold. And a few sautéed mushrooms. BUT I tried this recipe to the "T"!! And I must say it is a very yummy soup. It is a keeper in my recipe box. Thank you so much for sharing with us. You have a winner here in my heart!! THANK YOU!! ??
My kids don’t like vegetables, especially onions and garlic, but they LOVED this soup!!!!! Only thing I did different was add a bunch of basil leaves fresh instead of parsley, and I picked up a rotisserie chicken (original) for my meat.
Excellent. I used homemade spaghetti l had cooked to much of the night before. It has a great hearty flavour. Janet. VFE
Delicious!!!
I just found the chicken noodle soup recipe I'm going to keep! This was fantastic as written! Thank you for sharing this wonderful recipe! I paired it with cheddar biscuits.
This is a great recipe! I do make my own broth and that is what I used. Just the right amount of vegetables and chicken! I used less noodles.