Chicken Noodle Soup

As the onion softens beside the carrots and celery, the pot smells sweet and savory before the broth even goes in. That’s the start I want for chicken noodle soup: vegetables that have had time to mellow, with enough room left for the chicken and noodles to taste like themselves. I make this in one pot, so the browned chicken and softened vegetables both contribute to the broth.

Bone-in, skinless thighs give the soup a deeper chicken flavor without leaving a layer of skin fat behind. They simmer until tender, then come out while the egg noodles cook in the broth. A little fresh parsley and lemon juice go in at the end; the lemon brightens the broth without making it taste sharply sour. Each spoonful is warm, savory, and full of tender chicken and noodles.

Why the Noodles Go In After the Chicken Comes Out

Egg noodles don’t behave like a sturdy ingredient that can sit in broth indefinitely. As they cook, they take up liquid and soften; if they spend the entire chicken simmer in the pot, they’re likely to be too soft by the time the meat is ready. Cooking them at the end gives you tender noodles while keeping the broth from turning starchy and crowded.

Taking the thighs out first also gives you room to pull away the bones and shred the meat without fishing around in a pot of noodles. The broth stays at a gentle simmer while the noodles cook uncovered, so you can see how they’re coming along and stop when they’re tender. Wide egg noodles are especially nice here because their broad shape holds broth in every bite. If you prefer a firmer noodle, use the package’s doneness cue and taste one near the end of its cooking time; noodle brands can vary.

What the Thighs, Broth, and Finish Each Bring to the Pot

• Bone-in, skinless chicken thighs — The bones enrich the broth as the chicken simmers, while removing the skin helps keep the soup from feeling greasy. Choose thighs that look fresh and are similar in size so they cook at a similar pace. Boneless thighs can be used, but they won’t contribute the same body and won’t follow the same simmer timing; bone-in is the reliable choice for this method.
• Low-sodium chicken broth — It gives the vegetables and chicken room to contribute their own savory flavor, without the finished soup becoming overly salty. A good everyday boxed broth works well; there’s no need for a specialty stock.
• Onion, carrots, and celery — These make the soup taste rounded rather than like plain broth with chicken dropped into it. Slice the carrots and celery evenly so they soften at about the same rate. Standard grocery-store vegetables are just right.
• Wide egg noodles — Their broad shape makes each bite feel substantial and catches broth nicely. Use the package directions as a tenderness guide, since different brands can take slightly different amounts of time.
• Thyme, parsley, and lemon — Dried thyme perfumes the simmering broth, while fresh parsley and lemon bring a fresher finish. Fresh parsley is worth using if you have it; dried parsley won’t give quite the same bright, leafy lift. The lemon juice is what keeps the final broth from tasting heavy.

Building the Broth Without Overcooking the Chicken or Noodles

Brown the Thighs in the Soup Pot

Heat the olive oil in a 6-quart Dutch oven or soup pot over medium-high heat. Season the chicken thighs with kosher salt and black pepper, then brown them for 4–5 minutes per side before transferring them to a plate. Give the meat contact with the hot pot so it develops color rather than steaming. The thighs don’t need to cook through at this stage.

Soften the Vegetables Before Adding Broth

Add the diced onion, sliced carrots, and sliced celery to the same pot. Cook for 5–7 minutes, stirring occasionally, until the onion begins to soften. Stir in the minced garlic and cook for 30 seconds; garlic can turn bitter if it sits over heat much longer. Add the chicken broth, bay leaf, and dried thyme, then return the chicken to the pot.

Simmer Until the Chicken Is Tender

Bring the soup to a boil, then reduce the heat to a gentle simmer and cover the pot. Cook for 25–35 minutes, until the thickest part of a thigh reaches 165°F. Keep the simmer gentle rather than letting the soup boil hard; a rolling boil can make the chicken and vegetables bump around in the pot. Lift the chicken to a plate once it’s cooked through.

Cook the Noodles, Then Finish the Soup

Add the wide egg noodles to the pot and simmer uncovered for 6–8 minutes, or until tender according to the package directions. While they cook, remove and discard the chicken bones, then shred the meat. Return the chicken to the pot and stir in the chopped fresh parsley and lemon juice. Serve once everything is hot and the noodles are tender, not falling apart.

Three Simple Ways to Change the Bowl

Questions That Come Up While This Soup Simmer

Chicken Noodle Soup

Chicken noodle soup simmers bone-in chicken thighs with carrots, celery, herbs, and wide egg noodles in a 6-quart Dutch oven. The tender shredded chicken and soft noodles make a cozy, broth-rich bowl finished with fresh parsley and lemon juice.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 1 minute min

Total Time 1 hour hr 16 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1.5 lb chicken thighs bone-in, skinless
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 yellow onion medium, diced
• 3 carrots medium, sliced
• 3 celery ribs, sliced
• 2 cloves garlic minced
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 8 oz wide egg noodles
• 2 tbsp parsley chopped fresh
• 1 tbsp lemon juice fresh

Equipment

• 1 6-quart Dutch oven

Method

 

1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium-high heat.
2. Season the chicken thighs with the salt and pepper.
3. Brown the chicken thighs in the pot for 4–5 minutes per side.
4. Transfer the chicken to a plate.
5. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, for 5–7 minutes, until the onion begins to soften.
6. Stir in the garlic and cook for 30 seconds.
7. Add the broth, bay leaf, and thyme.
8. Return the chicken to the pot.
9. Bring the soup to a boil.
10. Reduce the heat to maintain a gentle simmer, cover, and cook for 25–35 minutes, until the chicken reaches 165°F in the thickest part.
11. Transfer the chicken to a plate.
12. Add the egg noodles to the pot and simmer uncovered for 6–8 minutes, or until tender according to the package directions.
13. Remove and discard the chicken bones.
14. Shred the meat and return it to the soup.
15. Stir in the parsley and lemon juice.
16. Serve.

Notes

For the best leftover texture, store the noodles separately from the soup if possible. Refrigerate for 3–4 days; freezing is possible, though the noodles may soften. Use gluten-free noodles for a gluten-free swap.