There’s nothing quite like a warm bowl of chicken noodle soup. It’s the perfect comfort food, especially on a chilly day. This Easy Chicken Noodle Soup recipe is not just simple; it’s packed with flavor and made with wholesome ingredients that will nourish your body and soul.
Why Make This Recipe
Making your own chicken noodle soup at home is both rewarding and easy. You can control the ingredients, ensuring that everything is fresh and healthy. Plus, it’s a great way to use leftover chicken or simply to enjoy the magic of simmering aromas wafting through your kitchen. This recipe can also be made in one pot, making clean-up a breeze!
How to Make Easy Chicken Noodle Soup
Follow these simple steps to create your delicious bowl of chicken noodle soup:
Ingredients:
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets (Note 1)
- Salt and pepper
- 1 – 2 tbsp olive oil (separated)
- 2 tsp dried thyme
- 2 tsp oregano
- 1 small onion (diced, brown, white, or yellow)
- 2 garlic cloves (crushed)
- 2 cups celery (chopped) (Note 2)
- 2 cups carrots (chopped) (Note 2)
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice) (Note 3)
- Finely chopped parsley for garnish (optional)
Directions:
- Season the chicken generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat.
- Add the chicken, skin side down, and cook until brown—about 1 ½ to 2 minutes. Turn and cook the other side for another 2 minutes. Transfer the chicken to a plate.
- Lower the heat to medium-low. Discard all but about 1 tablespoon of fat from the pot. If you don’t have much fat, add 1 tablespoon of olive oil (or 2 tablespoons if there’s little chicken fat).
- Add the onion, garlic, thyme, and oregano to the pot. Cook for 2 minutes.
- Add the celery and carrots, then cook for 3 more minutes.
- Splash a bit of chicken broth into the pot and mix, scraping the bottom.
- Return the chicken and any juices to the pot, then add the chicken broth and water.
- Increase the heat to medium to bring the soup to a simmer. Place the lid on and cook for 30 minutes or until the chicken is fully cooked and can be shredded.
- Remove the chicken to a large bowl or plate.
- Add the pasta to the pot (Note 3).
- While the pasta cooks, remove the skin from the chicken and discard it. Shred the chicken into chunks using two forks.
- Return the shredded chicken to the pot. Season to taste with salt and pepper.
- Serve hot, garnished with parsley if desired.
How to Serve Easy Chicken Noodle Soup
This soup is best enjoyed hot. Serve it in a bowl with a sprinkle of fresh parsley on top for a splash of color. Pair it with some crusty bread or a side salad for a complete meal. It’s perfect for lunch or dinner, and it keeps you warm and cozy on those cold days.
How to Store Easy Chicken Noodle Soup
Let any leftovers cool down before storing them in an airtight container. You can keep the soup in the refrigerator for up to 4 days. If you want to save it for longer, consider freezing it. Just be sure to leave out the pasta if you plan to freeze; it doesn’t freeze well. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.
Tips to Make Easy Chicken Noodle Soup
- For deeper flavors, let the soup simmer longer.
- Use homemade chicken broth if you have it; it adds amazing taste.
- Feel free to add other vegetables like peas or green beans for added nutrition.
Variation
You can easily customize this soup by using different types of pasta or adding spices you love. Consider adding a splash of lemon juice for brightness or some chili flakes for heat!
FAQs
1. Can I use boneless chicken?
Yes, you can use boneless chicken thighs or breasts, but cooking times may vary. Ensure the chicken is cooked through before shredding.
2. Can I make this soup vegetarian?
Absolutely! Substitute chicken with firm tofu or chickpeas, and use vegetable broth instead of chicken broth.
3. How can I make this soup gluten-free?
You can swap out regular pasta for gluten-free pasta. Just be sure to adjust cooking times as needed.
Easy Chicken Noodle Soup
Ingredients
For the soup
- 1.4 lb 1.4 lb / 700g bone-in, skin-on chicken thigh fillets Use bone-in, skin-on for best flavor.
- 1 tbsp 1 tbsp olive oil For browning the chicken.
- 1 – 2 tbsp 1 – 2 tbsp olive oil (separated) Additional for sautéing ingredients.
- 2 tsp 2 tsp dried thyme
- 2 tsp 2 tsp oregano
- 1 small 1 small onion (diced, brown, white, or yellow)
- 2 cloves 2 garlic cloves (crushed)
- 2 cups 2 cups celery (chopped)
- 2 cups 2 cups carrots (chopped)
- 3 cups 3 cups chicken broth/stock Homemade broth preferred for better flavor.
- 3 cups 3 cups water
- 6 oz 6 oz / 200g thick egg pasta (or other pasta of choice) Other pasta can be used.
- Finely chopped parsley for garnish (optional) Adds a fresh touch.
Instructions
Preparation
- Season the chicken generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium-high heat.
- Add the chicken, skin side down, and cook until brown—about 1 ½ to 2 minutes. Turn and cook the other side for another 2 minutes. Transfer the chicken to a plate.
- Lower the heat to medium-low. Discard all but about 1 tablespoon of fat from the pot. If you don’t have much fat, add 1 tablespoon of olive oil (or 2 tablespoons if there’s little chicken fat).
- Add the onion, garlic, thyme, and oregano to the pot. Cook for 2 minutes.
- Add the celery and carrots, then cook for 3 more minutes.
- Splash a bit of chicken broth into the pot and mix, scraping the bottom.
- Return the chicken and any juices to the pot, then add the chicken broth and water.
- Increase the heat to medium to bring the soup to a simmer. Place the lid on and cook for 30 minutes or until the chicken is fully cooked and can be shredded.
Final Steps
- Remove the chicken to a large bowl or plate.
- Add the pasta to the pot.
- While the pasta cooks, remove the skin from the chicken and discard it. Shred the chicken into chunks using two forks.
- Return the shredded chicken to the pot. Season to taste with salt and pepper.
- Serve hot, garnished with parsley if desired.
