|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 2g||8%|
|Total Sugars 3g|
|Vitamin C 8mg||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing tastes quite like a steaming hot bowl of chicken noodle soup when it's cold out or you're feeling under the weather. It's nourishing, warming, and delicious, with lots of soothing chicken flavor. Easy to make, this flavorful recipe is sure to be popular with the whole family.
Our recipe begins with chicken thighs, which flavor the broth, staying moist and tender as they cook. We like utilizing skin-on, bone-in thighs since they add tons of flavor to the soup. It's easy to make this recipe using boneless thighs if that's what you have on hand—skip the browning step and cook the chicken for just 20 minutes, or until tender.
Chicken noodle soup is the perfect mix of tender pasta, succulent chicken, flavorful broth, and colorful vegetables. Serve the one-pot meal as-is for lunch or a light dinner, or pair it with a salad and crusty bread for a substantial meal. It's quick enough for a weeknight with some wiggle room, and it keeps well in the fridge or the freezer.
“This soup has a great flavor and is perfect for cold days or when you’re looking for some comfort food. Make sure you don’t overcook the vegetables. This way they’ll keep their bright colors, and you’ll get the best texture. I like to have a few crackers and lemon wedges on the side too!” —Bahareh Niati
2 pounds bone-in, skin-on chicken thighs
2 teaspoons kosher salt, divided, more to taste
1 tablespoon olive oil
1 large leek, white and light green parts coarsely chopped
3 medium carrots, diced
3 stalks celery, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
8 cups low-sodium chicken broth
1 cup water
1 bay leaf
6 ounces egg noodles
1/4 cup coarsely chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
Gather the ingredients.
Heat a large Dutch oven or other heavy-duty pot over medium-high heat. Season the chicken all over with 1 teaspoon of salt. Once the pot is hot, add the oil and tilt the pot, swirling slightly, so the bottom is evenly coated. Add the chicken thighs in a single layer, skin-side down.
Cook the chicken, undisturbed, until the skin is crisp and golden brown, about 7 minutes. Use tongs to remove the chicken to a plate and set aside.
Reduce the heat to medium. Add the leeks and sauté until they begin to soften, about 2 minutes. Add the carrots and celery; sauté for 2 more minutes. Add the garlic, thyme, pepper, and remaining 1 teaspoon of salt. Cook, stirring occasionally, until just fragrant, about 30 seconds.
Add the chicken broth, water, and bay leaf. Stir, scrapping the bottom of the pot to loosen any browned bits. Increase the heat to high and bring the soup to a simmer.
Meanwhile, remove the skin from the chicken thighs along with any excess fat. Enjoy the chicken skins as a delicious salad topper or make chicken skin chips.
Once the broth is simmering, return the chicken to the pot with any juices from the plate, ensuring the thighs are fully submerged. Reduce the heat to low and simmer, uncovered, until the chicken is tender and cooked through, 20 to 25 minutes. Use a spoon to skim off any excess fat that floats to the top, if necessary.
Remove the chicken from the pot and set aside. Remove the bay leaf and discard. Add the egg noodles and stir. Adjust the heat as needed to maintain a simmer and cook until the noodles according to the package directions to al dente.
Meanwhile, shred the chicken and discard the bones (or save them for chicken broth).
Once the noodles are cooked, remove from the heat, return the shredded chicken to the pot along with the parsley and lemon juice. Adjust the seasoning, and serve immediately.
- While this soup still tastes great leftover, the noodles do get slightly soggy. If you're making it ahead to serve later, follow the recipe as written but don't add the noodles. Add the water and shredded chicken to the soup and store for up to three days. When ready to serve, bring to a simmer and add the noodles, proceeding with the recipe.
- This recipe is even quicker using boneless, skinless chicken thighs. Skip the browning step and sauté the vegetables in olive oil. Add the chicken once the broth comes to a simmer and cook until tender, about 20 minutes. Follow the rest of the recipe as written.
- For a low-carb soup, omit the noodles and water and increase the chicken to 2 1/2 pounds.
- Swap the leek for one medium yellow onion.
- Add more veggies, like one diced parsnip or a small diced fennel bulb. Add a pop of green by stirring in one cup of green peas or 2 packed cups of fresh spinach at the end.
- Swap the egg noodles for another pasta, like rotini or macaroni.
- It's also easy to make a noodle soup using your leftover Thanksgiving turkey carcass.
How to Store and Freeze
- Chicken noodle soup will keep for up to 5 days. Store in an airtight container in the fridge.
- To freeze, add the soup to a freezer-safe airtight container, leaving at least an inch of space at the top. Store for up to 3 months, defrosting in the fridge before reheating in the microwave or on the stovetop.
How Can I Make Chicken Soup More Flavorful?
If you're looking to add a bit more flavor to your chicken noodle soup, there are a few ways to amp up this recipe:
- Swap the water for more chicken broth. Use a flavorful broth or stock, since it is the backbone of the soup.
- Add more herbs like extra parsley, fresh basil, dried rosemary, or dried oregano.
- For a bit of spice, add red pepper flakes.
- Double the lemon juice.