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
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Really lovely soup! Omitted garlic for personal preference, otherwise stayed true to recipe. Delicious!
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!
Everyone in the comments is whining about salt or flavor when who really cares. Shut your white ass up and eat the shitty food that you made. Y’all probably think salt is spicy??
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
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.
I have made this several times for winter and for family member's that are down with the flu....I cooked the chicken skin down for an extra few minutes...Excellent recipe!
This soup is rather flavorless...not sure if since I used low sodium chicken broth? It looks flavorful and amazing, unfortunately it doesn’t taste as good as it looks..pretty bland.
WOW! I can really see from the comments just how Hooked on Salt these consumers/tasters really are!!! This is a no-nonsense soup , very basic and wholesome. So the Folks that didn't like the flavor added: boxed/salted chicken stock, several seasonings (with lots of salt in the ingredients) and then it was an "okay soup"! Yes, America! Our "Canned Taste Buds" are seriously "Hooked on Salt" !!! PS... I am just as guilty of loving my salt but I do appreciate the taste of chicken and vegetables even without alot of Salt! Keep up the Great Recipes! Thank You!
I tried a quicker version of this soup but it was not nearly as flavorful as this recipe. My husband says it’s the best Chicken Noodle Soup he has ever had. I tend to add a few a bit more of the veggies but using the chicken thighs with skin really adds to the flavor. Thank you for this delicious recipe.