The ultimate comfort bowl, this Hearty Chicken Noodle Soup Recipe is everything you want on a chilly day or when you need a cozy hug in a bowl. Rich, flavorful chicken broth meets tender shredded chicken and perfectly cooked egg noodles, all enhanced by a bright splash of lemon and fresh herbs. It’s a classic with a twist that feels homemade yet special, showcasing the simple magic of fresh vegetables and thoughtfully layered flavors that warm both body and soul.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, balancing flavor, texture, and color in the soup. They’re all easy to find and purposefully chosen to build a deeply satisfying dish.
- 2-1/2 pounds bone-in chicken thighs: These bring incredible flavor and richness without drying out, perfect for tender shredding.
- 1/2 teaspoon salt: Enhances all the flavors throughout the soup.
- 1/2 teaspoon pepper: Adds a gentle warmth and subtle bite.
- 1 tablespoon canola oil: For browning the chicken and sautéing aromatics.
- 10 cups chicken broth: The hearty base that infuses every delicious spoonful.
- 2 bay leaves: Provide a subtle earthy depth to the broth.
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme: Adds a delicate herbaceous note that lifts the soup.
- 1 large onion, chopped: Sweetness and texture, caramelizing lightly to boost flavor.
- 1 garlic clove, minced: A small but powerful flavor boost to make the broth aromatic.
- 4 celery ribs, chopped: Crunch and freshness that soften while simmering.
- 4 medium carrots, chopped: Natural sweetness and vibrant color.
- 3 cups uncooked kluski or other egg noodles (about 8 ounces): Soft, tender noodles soak up the broth perfectly.
- 1 tablespoon chopped fresh parsley: Brightens the soup with herbal freshness before serving.
- 1 tablespoon lemon juice: Adds lively acidity that balances and enhances the richness.
- Optional additional salt and pepper: To adjust seasoning just right at the end.
How to Make Hearty Chicken Noodle Soup Recipe
Step 1: Prepare and Brown Chicken
Start by patting the chicken thighs dry and seasoning them with salt and pepper. Heating canola oil in your stockpot gives you the base for a rich broth, and browning the chicken until deep golden adds that essential caramelized flavor. Remember to cook in batches so each piece gets nicely crisped; this step is the flavor foundation of your soup.
Step 2: Sauté Aromatics
After removing the chicken, you’ll want to keep exactly 2 tablespoons of those drippings in the pot. Toss in the chopped onion and cook it until tender and translucent—a process that softens and sweetens the onion perfectly. Adding minced garlic towards the end gives a punch of fragrance but prevents burning, which could add bitterness.
Step 3: Add Broth and Deglaze
Pour in the chicken broth while stirring to lift all the golden bits stuck to the bottom. This deglazing step is crucial—it dissolves those bits full of flavor right into your broth, creating a rich, smoky soup base. Bring it all up to a boil to start melding the ingredients together.
Step 4: Simmer Chicken and Vegetables
Return the browned chicken thighs to the pot and add chopped celery, carrots, bay leaves, and thyme. Lower the heat to a gentle simmer with the lid on, allowing these ingredients to exchange flavors while the chicken cooks tender and juicy, about 25-30 minutes. This simmering time lets your broth deepen into something truly satisfying.
Step 5: Cook Noodles in Soup
Remove the pot from heat before adding the uncooked noodles. Cover and let them soak in the hot broth for 20 to 22 minutes until perfectly tender. This way, the noodles soak up flavor without overcooking. If you’re making leftovers, consider cooking noodles separately to avoid mushiness later.
Step 6: Shred Chicken
Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces, discarding the bones. Shredded chicken blends into the soup beautifully, giving each spoonful satisfying protein and softness.
Step 7: Finish Soup
Finally, add your shredded chicken back to the pot. Remove bay leaves and stir in fresh parsley and lemon juice, the latter brightening and balancing the rich broth. Taste the soup and adjust seasoning with extra salt and pepper if needed before serving your perfect bowl.
How to Serve Hearty Chicken Noodle Soup Recipe
Garnishes
Fresh herbs, like a sprinkle of chopped parsley or dill, add a burst of color and freshness that makes the soup feel vibrant. A dash of freshly ground black pepper or red pepper flakes can add a little heat, while a wedge of lemon on the side lets everyone add a squeeze of brightness if they like.
Side Dishes
Pair your soup with a crusty homemade bread or warm dinner rolls to soak up every last drop of broth. A simple green salad with a light vinaigrette complements the soup’s richness perfectly. For extra comfort, garlic toast or even a cheesy grilled sandwich makes a fantastic sidekick.
Creative Ways to Present
Serve this hearty chicken noodle soup recipe in rustic bowls garnished with a sprig of fresh thyme for a country-style feel. For a fun twist, ladle the soup into mini bread bowls or wide mugs for an inviting look that’s perfect for casual entertaining or family dinners.
Make Ahead and Storage
Storing Leftovers
Place leftover soup in airtight containers and refrigerate for up to 3 days. Because the noodles continue to absorb broth over time, consider storing the noodles separately if possible, especially for better texture when reheating.
Freezing
This hearty chicken noodle soup recipe freezes beautifully if you keep the noodles apart from the broth and chicken. Freeze the broth and shredded chicken in a freezer-safe container for up to 3 months. When ready to enjoy, simply thaw and cook fresh noodles to add in.
Reheating
Warm your soup gently on the stovetop over low to medium heat, stirring frequently. If noodles were stored separately, cook them fresh and add to the reheated soup right before serving to keep their lovely texture intact.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will still make a delicious soup, but because they lean towards drying out, watch the simmering time carefully and consider removing them earlier to keep the meat tender and juicy.
What type of noodles works best in this soup?
Kluski egg noodles are traditional and absorb the broth beautifully, but you can substitute with other egg noodles, small pasta shapes, or even gluten-free alternatives—with just slight variations in cooking times.
Can I make this soup vegetarian?
You can! Swap the chicken and broth for hearty vegetable broth and add proteins like chickpeas or tofu for substance. Roasted vegetables like mushrooms also add depth to a vegetarian version.
Is it better to cook noodles in the soup or separately?
For immediate serving, cooking noodles directly in the soup lets them soak up flavor wonderfully. If you’re planning leftovers, cook noodles separately to prevent them from becoming overly soft or mushy.
How can I boost flavor if my broth tastes bland?
Try increasing the bay leaves and thyme or adding a splash of soy sauce or a little chicken bouillon paste for more savory depth. Fresh lemon juice at the end always helps brighten and elevate the whole soup.
Final Thoughts
I can’t recommend enough giving this Hearty Chicken Noodle Soup Recipe a try. It’s straightforward, comforting, and fills your kitchen with an irresistible aroma that feels like home. Once you taste that perfect bowl of tender chicken, sweet vegetables, and noodles swimming in rich broth, it might just become your new go-to dish for chilly days, cozy nights, or whenever you want a little loving warmth on your plate.
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Hearty Chicken Noodle Soup Recipe
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
This Hearty Chicken Noodle Soup recipe offers a comforting and flavorful meal perfect for any day. Tender bone-in chicken thighs are browned and simmered with fresh vegetables and aromatic herbs in a rich chicken broth. Egg noodles cook directly in the soup, absorbing all the savory flavors, and a splash of lemon juice brightens the dish. Easy to make and ideal for families, this soup provides a warm, nourishing bowl sure to satisfy.
Ingredients
Chicken and Broth
- 2–1/2 pounds bone-in chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 10 cups chicken broth
- 2 bay leaves
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Vegetables
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 celery ribs, chopped
- 4 medium carrots, chopped
Noodles and Finishing Touches
- 3 cups uncooked kluski or other egg noodles (about 8 ounces)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Optional: Additional salt and pepper, to taste
Instructions
- Prepare and Brown Chicken: Pat the chicken thighs dry and season them evenly with salt and pepper. Heat canola oil in a 6-quart stockpot over medium-high heat. Add the chicken thighs in batches and cook each side until dark golden brown, approximately 3 to 4 minutes per side. Remove the browned chicken from the pot and set aside, discarding all but 2 tablespoons of the drippings.
- Sauté Aromatics: Add the chopped onion to the reserved drippings in the pot and cook over medium-high heat, stirring frequently, until the onion becomes tender, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Deglaze: Pour in the chicken broth while stirring to loosen any browned bits stuck to the bottom of the pot. Bring this mixture to a boil to incorporate all flavors.
- Simmer Chicken and Vegetables: Return the browned chicken thighs to the pot along with chopped celery, chopped carrots, bay leaves, and thyme. Reduce the heat to low, cover the pot, and let everything simmer gently until the chicken is tender and fully cooked, about 25 to 30 minutes. Once done, remove the chicken thighs to a plate.
- Cook Noodles in Soup: Remove the pot from the heat and add the uncooked egg noodles directly into the hot soup. Cover the pot and let the noodles cook in the residual heat until tender, approximately 20 to 22 minutes. (Tip: To keep noodles from becoming mushy in leftovers, consider cooking them separately.)
- Shred Chicken: When the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones.
- Finish Soup: Once the noodles have softened, return the shredded chicken to the pot. Remove and discard the bay leaves. Stir in the fresh parsley and lemon juice. Taste the soup and adjust the seasoning with additional salt and pepper if desired. Serve the soup hot for a comforting meal.
Notes
- To avoid mushy noodles in leftovers, cook egg noodles separately and add them when serving.
- Use bone-in chicken thighs for richer flavor and tender meat.
- The lemon juice adds a bright, fresh element that can be adjusted based on preference.
- Feel free to substitute dried herbs if fresh are unavailable with adjusted amounts as noted.
- For a thicker broth, you can cook uncovered for the final simmer to reduce the liquid slightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
