Classic Chicken Noodle Soup
Quick answer
Soften onion, carrot and celery in a pot, add 8 cups of chicken broth and 1½ pounds of chicken thighs, and simmer for 20 minutes. Shred the chicken, add 3 cups of egg noodles and cook for 7 minutes more. Season and serve.
The soup everyone needs on a cold or sick day: simple vegetables, chicken thighs for flavor, and egg noodles cooked right in the pot.
Why you’ll love it
- One pot, under an hour.
- Chicken thighs stay tender and give a richer broth.
- Freezes well (without the noodles).
What we learned testing it
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Classic Chicken Noodle Soup
Makes 6 bowls · 50 min total · Easy
Ingredients
Equipment
Large pot or Dutch oven
Instructions
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Soften the vegetables
Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes until softened. Add the garlic for the last minute.
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Simmer the chicken
Add the broth, chicken, thyme and salt. Bring to a boil, then simmer gently for 20 minutes until the chicken is cooked through.
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Shred and add noodles
Lift out the chicken, shred it with two forks and return it to the pot. Add the noodles and cook for 7 minutes until tender.
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Season and serve
Taste and add salt and pepper. Stir in the parsley and serve.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Chicken breasts
- Use the same weight and simmer for 15 minutes so they stay tender.
Storage and make-ahead
Keep in the fridge for up to 4 days. To freeze, freeze the soup without noodles for up to 3 months and cook fresh noodles when reheating.
Frequently asked questions
Why do my noodles go soft?
Noodles keep absorbing broth. If you plan leftovers, cook the noodles separately and add them to each bowl.