Chicken Noodle Soup Recipe

This Chicken Noodle Soup Recipe is inspired by classic home-style comfort food. It is a hearty and restorative recipe, which calls for tender chicken thighs and fresh garden vegetables. It’s a classic, foolproof recipe, ready in about 1 hour.

Chicken Noodle Soup Recipe Ingredients

• 500 g (1 lb) chicken thighs (bone-in or boneless)
• 500 g (1 lb) carrots, sliced into rounds
• 1/2 head celery, chopped
• 1 small onion, peeled but left whole
• 2–3 garlic cloves, coarsely chopped
• A few parsley sprigs
• 1.75 litres (3 pints) chicken stock
• Salt and freshly ground black pepper
• 125 g (4 oz) thin noodles
• Chopped fresh dill, to garnish

How To Make Chicken Noodle Soup

1. Start the broth base: Place the chicken thighs into a large saucepan along with the sliced carrots, chopped celery, the whole peeled onion, chopped garlic, and the parsley sprigs. Pour in the chicken stock and bring the mixture to a boil over medium-high heat.
2. Skim and simmer: As the soup comes to a boil, you will notice a greyish foam rising to the top. Use a slotted spoon to carefully skim this off and discard it; this is the professional secret to a crystal-clear broth. Lower the heat to a gentle simmer and season with salt and pepper. Cover the pan and let it cook for 30 minutes until the chicken is fully cooked.
3. Prep the chicken and onion: Carefully lift out the parsley sprigs, the whole onion, and the chicken thighs using a slotted spoon. You can discard the parsley. Place the chicken and onion on a cutting board. Shred the chicken meat into bite-sized pieces, making sure to discard any skin or bones. Finely chop the softened onion.
4. Clarify the soup: While the chicken is out of the pot, use your spoon to skim any excess fat from the surface of the soup. This ensures the broth stays light and healthy.
5. Cook the noodles: Break the thin noodles into pieces about 5 cm (2 inches) long and drop them into the simmering broth. Bring the soup back to a boil, then cover and simmer for about 10 minutes, or until the noodles are tender but still have a slight “bite” to them.
6. Combine and finish: Return the shredded chicken and the chopped onion to the soup. Let it heat through for 1 to 2 minutes so all the flavors meld together. Taste the broth one last time and add more salt or pepper if needed.
7. Garnish and serve: Ladle the hot, chunky soup into bowls. Sprinkle with a generous amount of fresh chopped dill for a bright, aromatic finish that cuts through the savory broth.

Recipe Tips

• How to get the clearest broth: Always skim the foam in the first 5 minutes of boiling. If you stir the foam back into the liquid, the broth will turn cloudy and look less appetizing.
• Why chicken thighs are better than breasts: Thighs contain more moisture and fat, which means they won’t dry out during the 30-minute simmer. They also provide a much deeper “chicken” flavor to the stock.
• How to prevent mushy noodles: If you plan on having leftovers, cook the noodles separately and add them to each bowl just before serving. This prevents the noodles from absorbing all the liquid while sitting in the fridge.
• Can I use fresh herbs: While dill is the traditional garnish, fresh parsley or even a squeeze of lemon juice at the end can add a lovely layer of freshness to the dish.

What To Serve With Chicken Noodle Soup?

This Chicken Noodle Soup Recipe is a hearty, restorative main dish that needs a starchy or fresh pairing! A thick slice of Crusty Sourdough Bread or a Warm Baguette is the quintessential choice for dipping into the golden broth. For a balanced meal, a side of Honey Mustard Tossed Salad or a simple Grilled Cheese Sandwich adds a lovely texture that pairs perfectly with the soft noodles! A few Garlic Herb Croutons or a serving of Roasted Root Vegetables pairs wonderfully with the savory, herbal notes of the dill and parsley.

How To Store Chicken Noodle Soup

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Note that the noodles will continue to swell as they sit in the liquid.
• Reheating: Reheat gently on the stovetop over medium heat. You may need to add a splash of extra stock or water if the noodles have absorbed too much of the broth.
• Freeze: You can freeze the soup base (chicken and vegetables) for up to 3 months. It is best to add fresh noodles when you reheat the thawed soup for the best texture.

Chicken Noodle Soup Nutrition Facts

• Calories: 261 (per serving)
• Total Fat: 12 g
• Cholesterol: 75 mg
• Sodium: 820 mg
• Total Carbohydrates: 18 g
• Dietary Fiber: 3 g
• Protein: 22 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Chicken Noodle Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: International-ComfortDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

261

kcal

A classic, restorative one-pot soup featuring tender shredded chicken, garden-fresh vegetables, and thin egg noodles in a clear, savory broth.

Ingredients

• 500 g chicken thighs

• 500 g carrots and 1/2 head celery

• 1 small onion and 3 garlic cloves

• 1.75 litres chicken stock

• 125 g thin noodles

• Parsley sprigs, dill, salt, and pepper

Directions

• Put chicken, carrots, celery, onion, garlic, and parsley in stock; bring to a boil.
• Skim foam from the surface, reduce heat, and season.
• Cover and simmer gently for 30 minutes.
• Remove chicken and onion; shred the meat and chop the onion.
• Skim fat from the broth and discard parsley sprigs.
• Break noodles into 5 cm pieces and add to the soup; simmer for 10 minutes until tender.
• Return chicken and onion to the pot, heat through, and garnish with dill.

Notes

• Using bone-in chicken thighs is the best way to achieve a rich, professional-quality broth flavor.
• Skimming the surface of the soup frequently is the secret to a clear, non-greasy finish.
• Adding the dill at the very last second is the most effective way to preserve its bright green color and fresh aroma.