Chicken Noodle Soup
The ultimate comfort soup with tender chicken, soft egg noodles, and aromatic vegetables in a golden, savory broth. This from-scratch recipe is the cure for cold days, sick days, and everything in between.
Soups & Stews · Prep 15 min · Cook 40 min · Serves 8 · Easy · By Tina · Published
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 500 g chicken, bone-in, skin-on
- 1.5 L chicken broth
- 170 g egg noodles
- 2 leaves bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
The Cure for Absolutely Everything
I do not care what anyone says -- chicken noodle soup fixes everything. Bad day, cold weather, actual cold, broken heart -- this soup has healing powers. My grandmother's version was legendary, and I have spent years getting mine to taste just like hers.
Building the Broth
Start by sauteing diced onion, carrot, and celery in butter until soft and fragrant, about 5-6 minutes. Add minced garlic and cook for 30 seconds. Pour in chicken broth, add a bay leaf and thyme, and bring to a gentle boil.
Add the chicken (bone-in thighs or breasts work best) and simmer until cooked through, about 20-25 minutes. Remove the chicken, shred it with two forks, and return to the pot. Add the egg noodles and cook until tender.
The Bowl of Comfort
Ladle into big, deep bowls. Finish with a generous squeeze of lemon juice -- this is the secret ingredient that makes the broth taste bright and alive instead of flat.
Tina's Tips
- Use bone-in chicken -- it makes a richer, more flavorful broth than boneless
- A squeeze of lemon juice at the end brightens the entire bowl and is the difference between good and great
- Cook noodles separately if making a big batch -- they soak up all the broth overnight
- Do not skip the celery -- it adds an aromatic depth that you would miss if it were gone
- Add fresh dill right before serving for a flavor layer that feels like a warm hug
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