If you are craving a bowl of comfort that feels like a warm hug in every spoonful, this Easy Chicken Noodle Soup Recipe is an absolute game-changer. With tender chicken, vibrant vegetables, perfectly cooked noodles, and fragrant herbs, it’s everything that homemade soup should be—nourishing, flavorful, and effortlessly satisfying. Whether you’re chasing away a cold or just want to cozy up on a chilly evening, this soup will quickly become your go-to favorite.
Ingredients You’ll Need
To create this heartwarming soup, you’ll use simple ingredients that pack a punch both in flavor and texture. Each one adds something special, from the savory richness of the chicken thighs to the fresh crunch of celery and carrots, ensuring your soup is balanced and irresistibly delicious.
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets: These bring deep flavor and tender meat that won’t dry out.
- Salt and pepper, to taste: Essential for seasoning and enhancing every ingredient’s natural taste.
- 1 small onion, diced: Adds a gentle sweetness and aroma when cooked down.
- 2 garlic cloves, crushed: Offers a subtle kick and wonderful depth.
- 2 cups celery, chopped: Brings a fresh, slightly peppery crunch that brightens the broth.
- 2 cups carrots, chopped: Adds natural sweetness and vibrant color to the soup.
- 2 tsp dried thyme: Provides a fragrant, earthy note that’s classic in chicken soups.
- 2 tsp oregano: Lends a warm, slightly minty flavor that complements the thyme perfectly.
- 3 cups chicken broth/stock: Builds the savory base and keeps the soup rich and comforting.
- 3 cups water: Balances the broth to just the right consistency without overpowering flavors.
- 6 oz / 200g thick egg pasta (or other pasta of choice): Creates satisfying texture and a hearty feel to each bite.
- Finely chopped parsley (optional): Adds a fresh, vibrant finish that lifts the entire dish.
How to Make Easy Chicken Noodle Soup Recipe
Step 1: Season the Chicken
Start by generously seasoning each chicken thigh with salt and pepper on both sides. This simple step is key to infusing the meat with savory goodness that will permeate the entire soup as it cooks.
Step 2: Brown the Chicken
Heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Lay the chicken skin side down and allow it to brown for about 1.5 to 2 minutes without moving it. Flip and cook the other side for another 2 minutes. This searing process locks in juices and adds beautiful color and flavor. Remove the chicken and set it aside for now.
Step 3: Cook the Vegetables and Herbs
Turn the heat down to medium-low and discard all but about a tablespoon of fat from the pot. If needed, add another tablespoon of olive oil. Toss in the diced onion, crushed garlic, thyme, and oregano. Sauté everything for 2 minutes to awaken their aromas. Then add the chopped celery and carrots and continue cooking for 3 more minutes, letting them soften slightly while retaining their freshness.
Step 4: Deglaze and Simmer
Add a splash of chicken broth to the pot, scraping up those flavorful browned bits stuck to the bottom. Return the chicken thighs and any juices back into the pot. Pour in the remaining chicken broth along with the water. Bring everything to a gentle simmer over medium heat, cover with a lid, and let it cook for 30 minutes. This slow simmer will tenderize the chicken perfectly and blend all the flavors beautifully.
Step 5: Shred the Chicken
Remove the chicken from the pot and set it on a plate. Discard the skin, then use two forks to shred the meat into bite-sized chunks. This tender chicken will be the star topping in your soup.
Step 6: Cook the Pasta
Add the thick egg pasta to the simmering broth and cook according to the package instructions—around 8 to 10 minutes until just al dente. This keeps your noodles from getting mushy while soaking up all the delicious soup flavors.
Step 7: Combine and Serve
Return the shredded chicken to the pot and stir everything together. Taste and adjust seasoning with salt and pepper as needed, making sure each spoonful sings with flavor. Your Easy Chicken Noodle Soup Recipe is now ready to be ladled into bowls and enjoyed.
How to Serve Easy Chicken Noodle Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a lovely pop of color and a bright, clean flavor that perfectly complements the rich soup. You can also add a squeeze of fresh lemon or a few grinds of black pepper for an extra zesty lift.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls for dipping. A simple side salad or roasted vegetables add a nice contrast to this cozy, broth-based dish, rounding out your meal beautifully.
Creative Ways to Present
For a charming presentation, serve the soup in individual rustic bowls with fresh herb sprigs on top. You can also ladle it into hollowed-out bread bowls for a fun, edible twist that makes it feel extra special when hosting friends or family.
Make Ahead and Storage
Storing Leftovers
Place leftover soup in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making your second helping even more delicious.
Freezing
For longer storage, freeze the soup in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. To avoid mushy noodles, consider freezing the broth and chicken separately from the pasta and adding cooked pasta when reheating.
Reheating
Gently reheat soup on the stove over low to medium heat until heated through, stirring occasionally. If the soup is too thick after refrigeration or freezing, add a splash of broth or water to loosen it back up to your desired consistency.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work fine but tend to dry out more easily. Keep an eye on cooking time to maintain tenderness, or poach until just cooked through before shredding.
What type of pasta works best for this soup?
Thick egg pasta is traditional here because it holds up well without getting mushy. However, feel free to use egg noodles, fettuccine, or even small pasta shapes depending on your preference.
Can I make this soup vegetarian?
You can swap chicken with hearty vegetables like mushrooms or tofu and use vegetable broth instead of chicken stock for a tasty vegetarian alternative, though it won’t have the same rich depth.
Is it okay to add the pasta earlier in the cooking process?
It’s best to cook pasta just before serving to avoid soggy noodles. Adding pasta earlier will make it mushy and absorb too much broth, changing the soup’s texture.
How can I make this soup healthier?
Using skinless chicken thighs or breasts cuts fat, and adding more veggies increases fiber and nutrients. You could also reduce the salt and choose low-sodium broth to control sodium levels.
Final Thoughts
This Easy Chicken Noodle Soup Recipe is truly a winner for anyone who loves comfort food made simple. It’s packed with fresh ingredients, hearty pasta, and tender chicken, perfectly balanced with aromatic herbs. I can’t wait for you to try it and experience just how soul-soothing and delicious homemade soup can be!
Print
Easy Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Chicken Noodle Soup recipe is a comforting, hearty dish made with tender bone-in chicken thighs simmered in a flavorful broth with aromatic herbs and fresh vegetables. Thick egg pasta adds a satisfying texture, and the soup is finished with optional fresh parsley for a vibrant touch. Perfect for a cozy meal any day of the year.
Ingredients
Chicken and Seasoning
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets
- Salt and pepper, to taste
Vegetables and Herbs
- 1 small onion, diced
- 2 garlic cloves, crushed
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 2 tsp dried thyme
- 2 tsp oregano
Liquids and Pasta
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice)
Optional Garnish
- Finely chopped parsley
Instructions
- Season Chicken: Generously season the chicken thighs with salt and pepper on both sides to enhance flavor.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken, skin side down, and cook until browned, about 1.5 to 2 minutes. Turn and cook the other side for 2 minutes. Remove the chicken and set aside.
- Prepare Vegetables: Reduce heat to medium low. Discard all but about 1 tablespoon of fat from the pot. If necessary, add 1 tablespoon of olive oil. Add the diced onion, crushed garlic, thyme, and oregano. Cook for 2 minutes, then add chopped celery and carrots, cooking for another 3 minutes.
- Deglaze and Simmer: Splash in a bit of chicken broth, scraping the bottom of the pot to loosen browned bits. Return the chicken to the pot along with any juices. Pour in the remaining chicken broth and water. Bring to a simmer over medium heat, cover with a lid, and cook for 30 minutes or until chicken is tender and cooked through.
- Shred Chicken: Remove the chicken from the pot and place on a plate. Discard the skin and shred the meat into chunks using two forks.
- Cook Pasta: Add the pasta to the simmering soup and cook according to package instructions until al dente, about 8-10 minutes.
- Combine and Serve: Return the shredded chicken to the pot, season with salt and pepper as needed. Serve hot, garnished with finely chopped parsley if desired.
Notes
- You can substitute the bone-in chicken thighs with boneless if preferred, but bone-in adds extra flavor to the broth.
- Use homemade chicken broth for a richer taste, or store-bought works well too.
- Adjust herbs to your liking—fresh thyme and oregano can be used instead of dried.
- For a gluten-free version, substitute the pasta with gluten-free noodles or omit entirely.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
