- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 2 tbsp
- 3 cloves
- 1 ½ l
- 1 tsp
- 200 g
- 1 tsp
- ½ tsp
- 2 tbsp
Process
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Heat olive oil in a large pot over medium heat. Add chicken thighs and cook until browned on all sides, about 5 minutes. Remove chicken with a slotted spoon and set aside.
In the same pot, add onion, carrots, and celery. Cook over medium heat, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Return the chicken to the pot. Pour in chicken broth. Add dried thyme and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Add egg noodles to the pot and cook uncovered for 8–10 minutes until tender, stirring occasionally.
Season with salt and black pepper to taste. Remove bay leaf. Ladle soup into bowls and garnish with fresh parsley.
Kitchen notes
Kitchen notes
- Do not add the egg noodles until the last 8-10 minutes of cooking; if you add them earlier, they will absorb too much broth and become mushy.
- After browning the chicken, remove it from the pot to prevent overcooking; it will finish cooking when simmered in the broth.
- To check if the chicken is done, remove a thigh and cut into the thickest part; the juices should run clear and the internal temperature should reach 74°C (165°F).
- When reheating, bring the soup to a gentle simmer over medium heat, but do not boil vigorously, as this can cause the noodles to break apart.
Substitutions
- chicken-thighs→chicken-breasts (adjust cooking time: simmer for 15 minutes instead of 20)
- egg-noodles→rice noodles or gluten-free pasta (cook according to package directions)
- chicken-broth→vegetable broth for a lighter flavor
- dried-thyme→dried rosemary or oregano
Storage & reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months; however, the noodles may become soft upon thawing, so consider undercooking them slightly if you plan to freeze. To reheat, thaw overnight in the refrigerator if frozen, then warm in a saucepan over medium heat until simmering, about 5-7 minutes, stirring occasionally. Alternatively, microwave in a covered bowl on high for 2-3 minutes, stirring halfway, until hot throughout (internal temperature of 74°C/165°F).
Gallery
FAQ
The questions we get asked most
Why did my chicken noodle soup turn out bland?
The most common reason is not seasoning the broth enough. Taste the broth after adding the noodles and adjust salt and pepper; you may need more than the recipe suggests. Also, using low-sodium broth can make a big difference, so taste and add salt gradually.
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but they are leaner and can dry out. Reduce the simmering time to about 15 minutes, or until the internal temperature reaches 74°C (165°F). Shred or chop the chicken before serving.
How do I prevent the noodles from getting soggy in leftovers?
Cook the noodles separately and add them to individual bowls when serving. If you store the soup with noodles, they will continue to absorb broth and soften. For best texture, store noodles and soup separately.
Can I make this soup ahead of time?
Yes, you can make the soup base (without noodles) up to 2 days in advance and refrigerate. When ready to serve, reheat the base, then add fresh noodles and cook for 8-10 minutes. This prevents the noodles from becoming mushy.
How long does chicken noodle soup last in the fridge?
Store in an airtight container in the refrigerator for up to 3 days. After that, the quality and safety decline. Reheat to a simmer before serving.
Can I freeze chicken noodle soup?
Yes, you can freeze it for up to 3 months, but the noodles may become soft. For best results, freeze the soup without noodles, then cook fresh noodles when reheating. Thaw overnight in the fridge and reheat gently.
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