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If you’re craving comfort in a bowl, you’ve got to try this Easy Chicken Noodle Soup Recipe. It’s the perfect way to warm up any day with tender, juicy chicken, vibrant vegetables, and hearty noodles swimming in a flavorful broth that tastes like home. What I love most about this soup is how approachable it is—simple ingredients coming together effortlessly to create something incredibly satisfying. Whether you’re feeling under the weather or just need a cozy meal, this soup hits every note in the best possible way.
Ingredients You’ll Need
You’ll find that this recipe relies on straightforward, everyday ingredients that each bring something special to the soup’s vibrant character. From the savory chicken thighs to the fresh vegetables and soothing herbs, every component plays a part in creating that classic, nourishing soup experience.
- Chicken thighs (1.4 lb / 700g bone-in, skin-on): These provide rich flavor and tender meat, perfect for shredding into your soup.
- Salt and pepper: Essential for seasoning and enhancing all the flavors in the pot.
- Onion (1 small, diced): Adds sweetness and depth to the broth as it softens.
- Garlic cloves (2, crushed): Infuses aromatic warmth that complements the herbs beautifully.
- Celery (2 cups, chopped): Brings a mild, savory crunch and brilliant green color.
- Carrots (2 cups, chopped): Adds natural sweetness and vibrant orange hues to brighten the soup.
- Dried thyme (2 tsp): Offers an earthy, slightly floral note that rounds out the seasoning.
- Dried oregano (2 tsp): Adds a subtle, savory punch that partners perfectly with thyme.
- Chicken broth/stock (3 cups): The flavorful liquid base that ties the soup together with richness.
- Water (3 cups): Balances the broth volume to create the perfect soup consistency.
- Thick egg pasta (6 oz / 200g): Noodles bring hearty texture and satisfy your carb cravings—use your favorite type!
- Finely chopped parsley (optional): For fresh, bright garnish that adds a touch of color and flavor at the end.
How to Make Easy Chicken Noodle Soup Recipe
Step 1: Season the Chicken
Start off by generously seasoning your bone-in, skin-on chicken thighs with salt and pepper on both sides. This simple step is crucial because it boosts the overall flavor of the soup, making sure every bite is well-seasoned right from the start.
Step 2: Brown the Chicken
Heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken thighs skin side down and let them brown nicely for about 1.5 to 2 minutes. Then flip and cook the other side for 2 minutes. This browning adds incredible depth and richness to the broth later. Set the chicken aside once done.
Step 3: Sauté the Vegetables
Lower the heat to medium low and remove all but a tablespoon of the fat from the pot. Add a little more olive oil if needed. Toss in your diced onion, crushed garlic, thyme, and oregano. Let these cook gently for 2 minutes until the onion becomes translucent and the herbs release their aroma. Next, add the chopped celery and carrots, cooking for another 3 minutes. This softens the veggies and builds a fragrant base for your soup.
Step 4: Deglaze and Simmer
Pour a splash of chicken broth into the pot to deglaze, scraping up all those flavorful browned bits stuck to the bottom—these bits are pure flavor gold. Return your chicken thighs to the pot along with any juices. Add the rest of the chicken broth plus the water, then bring everything up to a gentle simmer. Cover with a lid and let it cook for 30 minutes. By this time, the chicken should be tender and bursting with flavor.
Step 5: Shred the Chicken
Carefully remove the chicken thighs from the pot and place them on a plate. Discard the skin, then use two forks to shred the meat into bite-sized chunks. This shredded chicken is what gives your soup that irresistible heartiness.
Step 6: Cook the Pasta
Add the pasta directly to the simmering soup and cook according to package instructions—usually about 8 to 10 minutes—until al dente. Cooking the pasta in the broth means it will soak up all those lovely flavors.
Step 7: Combine and Serve
Return the shredded chicken to the pot, stirring it through. Taste your soup and adjust the salt and pepper as needed. Serve it up hot, with a sprinkle of finely chopped parsley for a fresh pop of color and brightness if you like.
How to Serve Easy Chicken Noodle Soup Recipe
Garnishes
The simplest garnishes can elevate your soup beautifully. A handful of freshly chopped parsley adds freshness and a burst of green that makes each bowl more inviting. If you want to get a little creative, a squeeze of lemon juice or a sprinkle of cracked black pepper can brighten and deepen the flavors right before serving.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls to sop up every last drop. For a heartier meal, consider serving it alongside a crisp green salad or roasted vegetables. These sides add texture contrasts and keep the meal balanced without overshadowing your delicious soup.
Creative Ways to Present
For a cozy family dinner, serve the soup in rustic bowls with a swirl of cream or a drizzle of chili oil for a subtle kick. If entertaining, try serving it in individual crock bowls or even hollowed-out bread bowls for a fun, memorable presentation that your friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Leftover soup tastes just as good, if not better, the next day! Store it in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and deepen, making lunchtime the following day a genuine delight.
Freezing
This Easy Chicken Noodle Soup Recipe freezes beautifully. Keep the broth and chicken separate from the pasta if possible—nobody likes soggy noodles! Freeze the soup base in a freezer-safe container for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating and adding fresh cooked pasta.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally to warm everything evenly. If frozen, allow it to thaw fully first. For the best texture, add freshly cooked noodles when reheating rather than using leftovers’ pasta.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine but tend to be leaner and can dry out if overcooked. Keep an eye on the cooking time to ensure they stay tender and juicy for shredding.
What type of pasta works best in this soup?
Thick egg pasta is ideal because it holds up well in the broth and adds wonderful texture. That said, feel free to swap in your favorite pasta shapes like fusilli, shells, or even thin noodles based on preference.
Can I make this soup vegetarian?
You can easily adapt the recipe by omitting chicken and using vegetable broth. Add hearty vegetables like mushrooms or beans for extra protein and flavor.
Is it better to use homemade chicken broth?
Homemade broth always adds an extra layer of richness, but quality store-bought broth works wonderfully too. Just look for low-sodium versions so you can control the seasoning.
How long does the soup take to cook from start to finish?
The entire process takes about an hour. This includes browning the chicken, simmering the soup, shredding the meat, and cooking the pasta. It’s time well spent for such a rewarding, flavorful meal.
Final Thoughts
This Easy Chicken Noodle Soup Recipe is truly a gem that everyone should have in their recipe collection. It’s comforting, reliable, and surprisingly simple to make, with fresh ingredients that come together beautifully. Next time you want a fuss-free meal that feels like a hug in a bowl, give this soup a try—I promise it will become one of your all-time favorites just like it did for me!
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Easy Chicken Noodle Soup Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Easy Chicken Noodle Soup is a comforting and hearty dish perfect for any season. Made with tender bone-in chicken thighs, fresh vegetables, and thick egg pasta, it delivers rich flavors and satisfying textures. Simmered to perfection in a flavorful broth infused with thyme and oregano, this soup is a classic homemade remedy that’s delicious and nourishing.
Ingredients
Chicken
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
- 1 additional tablespoon olive oil (if needed)
Vegetables & Herbs
- 1 small onion, diced
- 2 garlic cloves, crushed
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 2 tsp dried thyme
- 2 tsp dried oregano
- Finely chopped parsley (optional, for garnish)
Liquids & Pasta
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice)
Instructions
- Season Chicken: Generously season the chicken thighs with salt and pepper on both sides to enhance the flavor of the meat.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken thighs skin side down and brown for about 1.5 to 2 minutes. Flip and cook the other side for 2 minutes. Remove the chicken and set aside.
- Prepare Vegetables: Reduce the heat to medium-low. Discard all but about 1 tablespoon of the fat from the pot. If there is not enough fat, add an additional tablespoon of olive oil. Add the diced onion, crushed garlic, dried thyme, and dried oregano. Cook for 2 minutes until fragrant, then add the chopped celery and carrots and cook for another 3 minutes.
- Deglaze and Simmer: Pour a splash of chicken broth into the pot and scrape the bottom to loosen any browned bits. Return the chicken to the pot along with any juices. Add the remaining chicken broth and water. Bring the mixture to a simmer over medium heat. Cover with a lid and cook for 30 minutes or until the chicken is tender and fully cooked.
- Shred Chicken: Remove the chicken from the pot and place it on a plate. Discard the skin and shred the meat into bite-sized chunks using two forks.
- Cook Pasta: Add the pasta to the simmering soup and cook according to the package instructions until al dente, approximately 8 to 10 minutes.
- Combine and Serve: Return the shredded chicken to the pot. Adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with chopped parsley if desired.
Notes
- Bone-in, skin-on chicken thighs provide more flavor and richness to the broth compared to boneless or skinless chicken.
- You can substitute thick egg pasta with any pasta of your choice, such as egg noodles or penne.
- For a richer broth, use homemade chicken stock or broth.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Adding a squeeze of fresh lemon juice before serving can brighten the flavors of the soup.
- If you prefer a thicker soup, you can puree a small portion of the cooked vegetables and stir back into the pot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
