If you are craving a heartwarming, soul-soothing meal that feels like a warm hug on a chilly day, you have to try this Easy Chicken Noodle Soup Recipe. It’s packed with tender chicken, fresh veggies, and perfectly cooked noodles swimming in a rich, fragrant broth that will fill your kitchen with the best aromas. The beauty of this recipe lies in its simplicity—each ingredient shines through while coming together to create the ultimate comfort food that everyone will love. Whether you’re under the weather or just in the mood for something cozy, this soup is the perfect pick-me-up that’s easy to make and deeply satisfying.
Ingredients You’ll Need
Getting the ingredients together for this Easy Chicken Noodle Soup Recipe is a breeze because the list focuses on basic, wholesome elements that come together for amazing taste and texture. Each component plays its part in lending flavor, color, and heartiness to the soup, making every spoonful a delight.
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets: These bring juicy flavor and richness to the broth.
- Salt and pepper, to taste: Essential for enhancing every flavor in the pot.
- 1 small onion, diced: Adds subtle sweetness and depth.
- 2 garlic cloves, crushed: Gives a mild punch of warmth and aroma.
- 2 cups celery, chopped: For fresh, crisp texture and a slightly herbal note.
- 2 cups carrots, chopped: Sweetness and bright color come from these.
- 2 tsp dried thyme: Adds an earthy, woodsy fragrance.
- 2 tsp oregano: Brings a touch of Mediterranean herbal brightness.
- 3 cups chicken broth/stock: The flavorful base that holds everything together.
- 3 cups water: To balance and gently mellow the broth.
- 6 oz / 200g thick egg pasta (or other pasta of choice): Perfect for soaking up the delicious broth without getting mushy.
- Finely chopped parsley (optional): Adds a fresh, vibrant touch when sprinkled on top.
How to Make Easy Chicken Noodle Soup Recipe
Step 1: Season Chicken
Start by generously seasoning the chicken thighs with salt and pepper on both sides—this simple step ensures that every bite is bursting with flavor from the very beginning. Don’t be shy with the seasoning, as it really makes a difference in the final taste.
Step 2: Cook Chicken
Heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken skin side down and let it brown beautifully for about 1.5 to 2 minutes. Then flip and cook the other side for another 2 minutes to lock in those mouth-watering flavors. Once done, remove the chicken and set it aside—you’ll bring it back later.
Step 3: Prepare Vegetables
Lower the heat to medium low and keep only about a tablespoon of fat in the pot, adding a bit more olive oil if needed. Toss in the diced onion, crushed garlic, thyme, and oregano. Let those aromas mingle for 2 minutes before adding the chopped celery and carrots, giving them another 3 minutes to soften and release their sweetness.
Step 4: Deglaze and Simmer
Pour in a splash of chicken broth and use your spoon to scrape up all those flavorful browned bits stuck to the bottom—this step adds an incredible depth to your soup. Return the chicken thighs, along with any accumulated juices, back to the pot. Pour in the remaining chicken broth and water, then bring everything to a gentle simmer. Cover with a lid and let it all cook for 30 minutes until the chicken is tender and cooked through. This slow simmer infuses the broth with rich, comforting flavor.
Step 5: Shred Chicken
Take the chicken out of the pot and place it on a plate. Remove the skin and shred the meat into bite-sized chunks using two forks. The shredded chicken will be tender and soak up all the wonderful broth once returned to the pot.
Step 6: Cook Pasta
Add your choice of thick egg pasta into the simmering soup. Cook it according to the package instructions, usually about 8 to 10 minutes, until it reaches that perfect al dente texture—tender yet still firm to the bite. The pasta will absorb some broth, making each spoonful even more delicious.
Step 7: Combine and Serve
Return the shredded chicken to the pot and season everything with a little more salt and pepper if needed. Give the soup a gentle stir to combine all those incredible flavors, then ladle it into your favorite bowls. Don’t forget to garnish with finely chopped parsley for a fresh, vibrant finish that makes the soup pop visually and flavor-wise.
How to Serve Easy Chicken Noodle Soup Recipe
Garnishes
Finely chopped fresh parsley is the classic choice for garnishing this soup, adding a hint of color and brightness that lifts all the flavors. You could also try a squeeze of lemon juice or a sprinkle of grated Parmesan for a little extra zing that complements the savory broth beautifully.
Side Dishes
This soup is a hearty meal on its own but pairs wonderfully with a warm crusty bread or soft dinner rolls for dunking. A simple green salad dressed lightly with lemon vinaigrette can add a crisp, refreshing contrast, rounding out your meal perfectly.
Creative Ways to Present
For a fun twist, serve your soup in individual bread bowls for a rustic, comforting presentation that’s sure to impress. You could also add a drizzle of chili oil for some heat or sprinkle toasted pine nuts on top for a bit of welcome crunch and nuttiness.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup into an airtight container and store it in the refrigerator. It stays fresh for up to 3 days. The flavors often deepen after a day or two, making the leftovers even better.
Freezing
This Easy Chicken Noodle Soup Recipe freezes wonderfully. Just be sure to cook the noodles separately and add them fresh when reheating, as they can become mushy if frozen. Store the soup base in a freezer-safe container for up to 3 months.
Reheating
Reheat your soup gently on the stovetop over medium heat, adding cooked pasta if you stored it separately. Stir often until warmed through, avoiding rapid boiling to preserve the textures and flavors that make this soup so delightful.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs are preferred for their richness and tenderness, chicken breasts can be used as a leaner alternative. Just keep an eye on cooking time to avoid drying them out.
What type of pasta works best in this soup?
Thick egg pasta is ideal because it holds up well in the broth without becoming mushy. However, feel free to use your favorite pasta, such as wide noodles, fusilli, or even broken spaghetti for a personalized touch.
Can I make this soup vegetarian?
Yes! Substitute the chicken with hearty vegetables or tofu and use vegetable broth instead of chicken broth. You can still follow the same steps to develop a flavorful, comforting soup.
How can I make the soup more flavorful?
Using homemade chicken broth or adding a bay leaf during simmering will add extra depth. Fresh herbs can also be added toward the end for a burst of aroma and brightness.
Is it better to use bone-in chicken?
Using bone-in chicken thighs adds richer flavor to the broth because the bones release collagen and minerals during simmering. It gives the soup a silky texture that’s hard to beat.
Final Thoughts
This Easy Chicken Noodle Soup Recipe is truly a kitchen gem that anyone can whip up to enjoy a delicious, comforting meal. Its simple ingredients and straightforward steps come together to create a soup that feels homemade with love, just like grandma’s. I encourage you to try it soon—whether for a cozy family dinner or to soothe a weary soul—and let it become one of your favorite go-to recipes.
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Easy Chicken Noodle Soup Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Easy Chicken Noodle Soup recipe is a comforting, homemade classic perfect for chilly days or when you need a soothing meal. Tender chicken thighs are browned for extra flavor, then slow-simmered with aromatic vegetables, herbs, and hearty egg pasta to create a warm and nourishing soup. Ready in about an hour and serving four, it’s simple to prepare and makes a delicious, satisfying dish for any day of the week.
Ingredients
Chicken and Seasoning
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets
- Salt and pepper, to taste
Vegetables and Herbs
- 1 small onion, diced
- 2 garlic cloves, crushed
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 2 tsp dried thyme
- 2 tsp oregano
Liquids and Pasta
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice)
Optional Garnish
- Finely chopped parsley
Instructions
- Season Chicken: Generously season the chicken thighs with salt and pepper on both sides to ensure the meat is flavorful.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken skin-side down and cook until browned, about 1.5 to 2 minutes. Flip and cook the other side for 2 minutes. Remove the chicken from the pot and set aside.
- Prepare Vegetables: Reduce heat to medium low. Discard all but about 1 tablespoon of fat from the pot. If needed, add 1 tablespoon of olive oil. Add diced onion, crushed garlic, dried thyme, and oregano. Cook for 2 minutes until fragrant, then add chopped celery and carrots. Cook for an additional 3 minutes to soften the vegetables.
- Deglaze and Simmer: Splash in a little chicken broth and scrape the bottom of the pot to loosen any browned bits, incorporating deep flavor. Return the chicken and any collected juices to the pot. Pour in the remaining chicken broth and water. Bring 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 on a plate. Discard the skin, then shred the meat into bite-sized chunks using two forks.
- Cook Pasta: Add the pasta to the simmering soup and cook according to package instructions until al dente, about 8-10 minutes.
- Combine and Serve: Return the shredded chicken to the pot. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with finely chopped parsley if desired.
Notes
- Using bone-in, skin-on chicken thighs adds extra flavor and richness to the broth.
- Discarding most of the chicken fat after browning helps control the soup’s richness, but leaving a bit preserves flavor.
- Feel free to substitute the thick egg pasta with other pasta shapes like rotini, shells, or even noodles for texture variation.
- For a lighter version, remove the skin before cooking the chicken.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adding fresh parsley at the end brightens the flavor and adds a pop of color.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
