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

Scale

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

Cook Mode Prevent your screen from going dark

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.