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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
Cook Time 1 hour 1 minute
Total Time 1 hour 16 minutes
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.