The Ultimate Chicken Noodle Soup

Name: The Ultimate Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10 servings (about 3-1/2 quarts).
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes
Ingredients: 2-1/2 pounds bone-in chicken thighs; 1/2 teaspoon salt; 1/2 teaspoon pepper; 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; Optional: Additional salt and pepper

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 type of soup is my favorite, and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado

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Ingredients

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
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
Optional: Additional salt and pepper

Directions

Pat chicken dry with paper towels; sprinkle with salt and pepper. 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-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

The Ultimate Chicken Noodle Soup Tips

What can I add to chicken noodle soup for even more flavor?

Cooking your chicken in broth gives it great flavor. But to kick it up a notch, stir in one tablespoon of chicken bouillon granules. Tip: save your chicken bones and vegetable scraps to make broth for your next soup!

How do you keep chicken tender?

To prevent your chicken from drying out, remove it from the broth when tender. Let cool, shred and set aside while you finish making your soup. Then, return the chicken to the hot soup when you're ready to eat. You can also try velveting your chicken to give it extra tenderness!

Can I make this soup with chicken breasts?

Yes! If you prefer, replace the chicken thighs with bone-in chicken breasts. Once they reach an internal temperature of 165 degrees, set the chicken on a plate, let cool and shred. Use up the rest of your chicken breasts with these easy chicken breast recipes!

Is chicken noodle soup good for you?

Not only is chicken noodle soup a feel-good dish, it’s good for you, too! It’s loaded with protein and vegetables and will keep you hydrated when you're feeling sick. If you're feeling under the weather, warm up with these foods to eat when you're feeling sick!

Nutrition Facts

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

Reviews

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Average Rating:

justducky76

May 12, 2020

I made this recipe about a year ago for my picky kids who were asking for homemade chicken noodle soup. This came out fantastic. We are not big fans of celery so I left that out but otherwise followed the recipe exactly as written. Perfect for chilly winter weekends.
Yolanda

Apr 23, 2020

This was my first time making chicken noodle soup I let my mother try it she said it was the best she ever had!! I will make this again.
tuxthelux

Apr 19, 2020

the jar labels are ready to print, let me know when to submit. best chicken noodle soup I've ever had in my 60 years used papparelle, a serrano and 2x the garlic, but still...thank you! wow
jeanemed

Apr 13, 2020

Very good soup.
Maria

Mar 20, 2020

The best!!!!!!
Thelma

Mar 3, 2020

Followed the recipe and was delicious ??
Robin

Feb 19, 2020

Really lovely soup! Omitted garlic for personal preference, otherwise stayed true to recipe. Delicious!
Carla

Feb 9, 2020

I really like this recipe and have made it many times. It is a crowd pleaser. :) I have had some mishaps with the noodles, however, due to my own confusion about the recipe. I don't understand why the recipe says, "3 cups uncooked kluski or other egg noodles (about 8 ounces)." 3 cups equals 24 ounces (there are 8 oz in each cup). So why does the recipe say 3 cups uncooked or 8 ounces? I added way too many noodles one time and had to make extra broth to keep the soup from being dry haha. Any advice would be much appreciated - I think that my confusion is just due to the fact that I don't understand liquid versus dry measuring or something. Thanks!
Laura

Jan 14, 2020

This is by far the best chicken soup recipie I have found. And it's just fine if it tastes low salt...because each person who eats it can add to it later as they like. A reader here, Rennae commented on salt. But really salt is not the problem. Salt is actually healthy for us, but I think Rennae is referring to sodium that is in so much of the processed foods we have in the U.S. Years ago, I met with a woman named Gabriella Kushi, who taught me about macrobiotics, the healthy way of eating with the seasons, and also based on where you live in the world. So interesting, and very helpful! Something she taught me was that the easiest way that we can improve our health is by changing the salt that we use. So simple! And its very true. For the last 15 years I have used only pure salt...sea salt, and also pink Himalayan. The morten salt and those white brands at the store are also coated with aluminum, to keep it from clumping. The market will not tell you this but its true. My daughter also brought me back salt from Peru which has such a wonderful buttery flavor? My daughters have both eaten vegan for many years, so I do also make this soup for them by simply switching up the broth and meat, and I also then add miso and nutritional yeast. I have found even then, it is just as tasty! Anyhow...tgankyou for this very old style soup recipe! It may take a bit more time, but is so worth it!! Food is to be enjoyed, not merely consumed as a filler for our tummies
Judy

Jan 13, 2020

This soup was delicious! I put in a whole cut-up chicken, simmered in chicken stock with 1/2 lemon sliced, and a bunch of fresh parsley. Add more salt if desired, and sriracha for a kick.