Easy Chicken Noodle Soup
A warm, flavorful chicken noodle soup made with wholesome ingredients, perfect for chilly days.
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.
Notes
This soup is best enjoyed hot. Serve it in a bowl with a sprinkle of fresh parsley on top for a splash of color. It’s perfect for lunch or dinner.