Pin A comforting, classic soup featuring tender chicken, hearty vegetables, and egg noodles in a flavorful homemade broth—perfect for chilly days or when you need a nourishing boost.
I first served this cozy chicken noodle soup from scratch on a cold winter day and it quickly became a family favorite.
Ingredients
- Chicken and Broth: 1.5 lbs (700 g) bone in skin on chicken thighs or breasts 10 cups (2.4 liters) water 2 bay leaves 1 teaspoon whole black peppercorns 2 teaspoons fine sea salt
- Vegetables: 1 large yellow onion, diced 3 medium carrots, peeled and sliced 3 celery stalks, sliced 3 garlic cloves, minced 2 tablespoons fresh parsley, chopped 1 teaspoon dried thyme 1/2 teaspoon dried oregano
- Noodles & Finishing: 6 oz (170 g) wide egg noodles 1 tablespoon olive oil Freshly ground black pepper, to taste Additional salt, to taste Fresh parsley, for garnish (optional)
Instructions
- Prepare the broth:
- Place chicken thighs or breasts in a large pot. Add water, bay leaves, peppercorns, and 2 teaspoons salt. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Skim off any foam that rises to the surface.
- Remove chicken:
- Transfer chicken to a plate and let cool slightly. Discard bay leaves and peppercorns from the broth.
- Sauté vegetables:
- In a separate large skillet or the same pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 6 minutes until vegetables begin to soften. Add garlic, thyme, and oregano cook 1 minute more.
- Combine and simmer:
- Return sautéed vegetables to the pot with broth. Shred or dice the cooled chicken, discarding skin and bones. Add chicken back to the pot.
- Add noodles:
- Bring soup to a gentle boil. Stir in egg noodles and cook for 8 10 minutes until noodles are tender.
- Finish and season:
- Stir in chopped parsley. Taste and adjust salt and pepper as needed. Remove from heat.
- Serve:
- Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.
Pin This soup quickly became a family staple, bringing comfort and warmth to our dinners.
Notes
Substitute gluten free noodles if desired. Pair with crusty bread or a light white wine, such as Pinot Grigio.
Required Tools
Large stockpot Slotted spoon Chefs knife Cutting board Ladle
Allergen Information
Contains: Egg (in egg noodles) May contain: Gluten (in noodles) For gluten free, use certified gluten free noodles. Always check labels on noodles and broth for potential allergens.
Pin 
This soup is easy to customize and always hits the spot after a long day.
Recipe Q&A
- → How do I achieve a rich chicken broth?
Simmer chicken thighs or breasts with bay leaves, peppercorns, and salt for at least 30 minutes, occasionally skimming off any foam to keep the broth clear and flavorful.
- → Can I use leftover chicken?
Yes, using cooked or rotisserie chicken saves time. Simmer the broth with aromatics alone, then add shredded chicken at the end before the noodles.
- → What noodles work best?
Wide egg noodles provide a tender texture that complements the broth and vegetables well. Gluten-free alternatives can be substituted if needed.
- → How do I keep the vegetables from getting mushy?
Sauté vegetables briefly until they soften but remain slightly firm before adding them to the broth to maintain texture during simmering.
- → Any tips for seasoning?
Adjust salt and freshly ground black pepper after cooking to enhance the overall balance, and garnish with fresh parsley for a bright finish.