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
Scale
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
