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Chicken noodle soup featured

Homemade Chicken Noodle Soup

A deeply flavored chicken noodle soup built from bone-in thighs simmered in an herb-scented golden broth, shredded and returned to the pot, with wide egg noodles added in the final minutes for perfect texture. One pot, 60 minutes.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 5 minutes
Total Time 1 hour
Servings: 6
Course: Main Course, Starter
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 1.2 kg bone-in skin-on chicken thighs about 2.5 lbs
  • 2 tablespoons olive oil ​
  • 1 large yellow onion diced
  • 3 medium carrots peeled and sliced into 5mm rounds
  • 3 stalks celery sliced
  • 4 cloves garlic minced
  • 1.5 litres low-sodium chicken broth about 6.5 cups
  • 1 teaspoon dried thyme ​
  • 1 teaspoon dried parsley ​
  • 2 whole bay leaves ​
  • 1 teaspoon fine salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper ​
  • 200 g wide egg noodles 7 oz
  • 2 tablespoons fresh parsley roughly chopped

Equipment

  • Large Dutch oven or heavy-bottomed pot, 6 to 8 quart The volume is important. Bone-in chicken thighs take up considerable space before the liquid is added, and you need enough room for the broth to develop freely around the chicken rather than crowding the pieces together. A Dutch oven also distributes heat evenly, which prevents the bottom of the broth from scorching during the simmer.
  • Tongs For adding and removing the hot chicken thighs safely. Trying to manage bone-in chicken pieces with a spoon in a pot of hot broth is awkward and less controlled than tongs.
  • Two forks For shredding the cooked chicken thighs on a cutting board or plate. Working with two forks held back-to-back and pulled in opposite directions produces long, natural shreds rather than chopped pieces.
  • Instant read thermometer The most reliable way to confirm the chicken has reached a safe internal temperature of 74°C (165°F) at its thickest point. Poultry's doneness should never be judged by color alone, especially in a broth where the exterior color shifts from the liquid.
  • Fine-mesh strainer (optional) If you want the clearest possible broth, strain it after removing the chicken and before adding the noodles. This removes any small floating particles and produces a visually cleaner finished bowl. It's not required for flavor.

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 6 to 7 minutes until soft and slightly translucent. Add carrots and celery and cook 3 minutes more. Add garlic and stir for 60 seconds until fragrant.
  2. Nestle bone-in chicken thighs skin-side up into the pot. Pour chicken broth over everything until the chicken is just covered. Add dried thyme, dried parsley, bay leaves, salt, and pepper. Bring to a full boil over medium-high heat.
  3. Reduce heat to medium-low. Maintain a gentle simmer with the lid slightly ajar. Cook for 25 to 30 minutes until chicken thighs reach an internal temperature of 74°C (165°F) at the thickest point. For optimal shredding texture, cook to 82 to 85°C (180 to 185°F).
  4. Lift chicken from the pot with tongs and transfer to a cutting board. Remove and discard bay leaves. Rest chicken for 5 minutes, then remove and discard the skin and bones. Shred meat with two forks into even pieces.
  5. Skim visible fat from the surface of the broth with a wide spoon. Bring broth back to a gentle simmer over medium heat.
  6. Add egg noodles to the simmering broth and stir immediately. Cook uncovered for 8 to 10 minutes, stirring every 2 minutes, until noodles are just tender with a slight chew.
  7. Return shredded chicken to the pot. Stir to combine and cook on low for 2 minutes until warmed through. Taste and adjust salt and pepper.
  8. Stir in fresh parsley. Turn off heat and rest 5 minutes before ladling into bowls.

Notes

  • Bone-in chicken is essential for a full-bodied, golden broth; boneless produces a noticeably thinner result.
    Add noodles only in the final 8 to 10 minutes; earlier addition causes them to absorb the broth and cloud the liquid.
    For make-ahead, store broth and chicken separately from noodles; add fresh noodles when reheating.
    Freeze the broth without noodles for up to 3 months; cook fresh noodles directly in the reheated broth before serving.