Description

This classic homemade chicken noodle soup features tender boneless, skinless chicken thighs simmered in a flavorful broth with vegetables and egg noodles. It’s a comforting and satisfying soup that bypasses the long cooking time of whole chicken, making it perfect for a quick weeknight meal. The recipe balances savory herbs and fresh parsley to deliver a timeless dish everyone will love.

Ingredients

Protein and Noodles

1 pound skinless, boneless chicken thighs (4 to 5 thighs, 450g)
5 ounces egg noodles or pasta of choice (140g)

Vegetables and Aromatics

1 large onion, chopped
2 large carrots, chopped
2 ribs celery, chopped (optional)
1 heaped tablespoon minced garlic (4 cloves)

Liquids and Fats

2 tablespoons butter, chicken fat, or olive oil (28g)
8 cups chicken stock or broth, low sodium or homemade (1.89L)

Herbs and Seasonings

2 bay leaves
3 sprigs fresh thyme or 1/2 teaspoon dried thyme
Salt and pepper to taste
1/4 cup fresh parsley, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Cook the vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery, and cook, stirring occasionally, until the onions become translucent and the vegetables start to soften, about 5 to 6 minutes.
Add garlic and herbs: Stir in the minced garlic, bay leaves, and thyme. Cook for about one minute more until the garlic becomes fragrant, infusing the vegetables with aromatic flavor.
Add the broth: Pour in the chicken stock and bring the mixture to a gentle simmer, with small bubbles breaking the surface. Taste the broth and add salt and pepper as needed to enhance the flavor, adjusting according to your stock’s saltiness.
Poach the chicken thighs: Submerge the chicken thighs fully into the simmering broth. Bring the soup back to a low simmer, then cover partially, leaving a small gap to allow steam to escape. Cook, stirring occasionally, until the chicken is fully cooked and tender, about 20 minutes.
Remove and shred chicken: Transfer the cooked chicken thighs to a plate. If the broth has reduced too much, add a splash of stock or water and lower the heat to medium-low.
Cook the noodles: Stir the egg noodles or chosen pasta into the simmering soup. Cook for 6 to 10 minutes until tender, checking the package instructions for precise timing.
Shred the chicken: While the noodles cook, shred the chicken into bite-sized pieces using two forks, or dice if preferred.
Finish the soup: Return the shredded chicken to the pot. Taste again and adjust seasoning with more salt and pepper if necessary. Stir in the fresh parsley just before serving. Ladle the soup into bowls and enjoy warm.

Notes

You can substitute chicken thighs with boneless chicken breasts but thighs provide more flavor and tenderness.
Celery is optional but adds a traditional aromatic base for the soup.
For a lower sodium option, use homemade or low-sodium chicken stock and adjust salt as needed.
Adding fresh parsley at the end keeps its flavor bright and fresh.
To speed cooking, use pre-cut vegetables or frozen diced onions and carrots.
For a creamy twist, try adding a splash of cream or milk after cooking.