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
Scale
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
