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Classic Chicken Noodle Soup

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Tender shredded chicken, wide egg noodles, and vegetables in a rich, golden broth. Browned chicken thighs and a little reserved pan drippings give this homemade chicken noodle soup its deep, savory flavor.
Classic chicken noodle soup with tender shredded chicken and wide egg noodles in golden, herb-speckled broth, served beside a spoon and striped linen napkin.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Equipment

  • Large skillet
  • Large soup pot with lid (5–6 quarts)

Ingredients 

For the Chicken

  • 1 tablespoon olive oil
  • 2 lb 900 g bone-in, skin-on chicken thighs, about 4 large thighs

For the Soup

  • 2 tablespoons reserved fat from browning the chicken not additional oil
  • 1 tablespoon unsalted butter
  • 1 large yellow onion diced, about (180 g)
  • 3 medium carrots cut into ¼-inch-thick half-moons, about (250 g)
  • 3 celery stalks chopped, about (150 g)
  • 3 garlic cloves minced
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 10 cups 2.4 liters unsalted or low-sodium chicken broth
  • 2 small bay leaves
  • Fine salt to taste (see notes)
  • 6 oz (170 g) dry wide egg noodles
  • 3 tablespoons chopped fresh parsley

Instructions

  • Brown the chicken. Pat the chicken thighs dry with paper towels. Heat the olive oil in a large skillet over medium-high heat. Add the thighs skin-side down and cook for 5–7 minutes, until golden. Turn and cook for another 2 minutes. Transfer to a plate, reserving the fat in the skillet. The chicken will finish cooking in the broth.
  • Soften the vegetables. Transfer 2 tablespoons of the fat from the skillet to a large soup pot. Add the butter and onion. Cook over medium heat for about 4 minutes, stirring occasionally. Add the carrots and celery and cook for another 3 minutes.
  • Add the garlic and broth. Stir in the garlic, thyme, and black pepper and cook for 30 seconds, until fragrant. Pour in the chicken broth and add the bay leaves. If using unsalted broth, add 1 teaspoon of fine salt now and adjust the seasoning at the end.
  • Simmer the chicken. Add the browned thighs and any juices from the plate. Bring to a gentle simmer, partially cover, and reduce the heat to low. Simmer for 30–35 minutes, or until the chicken is tender and separates easily from the bone. Allow a little longer if needed.
  • Shred the chicken. Transfer the thighs to a plate. Once cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-size pieces. Remove the bay leaves from the soup and skim off any excess surface fat.
  • Cook the noodles. Add the egg noodles to the simmering soup and cook according to the package directions, checking for tenderness a minute early. Return the shredded chicken during the last 1–2 minutes to warm through.
  • Finish and serve. Remove from the heat and stir in the parsley. Taste and adjust the salt and pepper, then serve promptly.

Notes

  • Salt: For unsalted broth, start with 1 teaspoon of fine salt. Taste the finished soup and add more as needed; about 1½ teaspoons total is a starting guide, not a fixed amount. For low-sodium or regular broth, taste before adding salt.
  • Reserved fat: The 2 tablespoons transferred to the soup pot come from the oil and chicken fat left after browning. Do not add another 2 tablespoons of fresh oil.
  • Noodles: For leftovers, cook the noodles separately and add them to individual bowls. Noodles left in the soup absorb broth and soften during storage.
  • Storage: Refrigerate in shallow, covered containers within 2 hours and use within 3–4 days. Freeze without noodles for up to 3 months.
  • Reheating: Add a splash of broth if needed and reheat to 165°F (74°C).
Classic chicken noodle soup with tender shredded chicken and wide egg noodles in golden, herb-speckled broth, served beside a spoon and striped linen napkin.
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