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

Scale

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

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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