Easy Chicken Noodle Soup Recipe

Easy Chicken Noodle Soup Recipe

This comforting chicken noodle soup is perfect for a weeknight meal or a cold day. It’s packed with flavor and comes together in under an hour.

Ingredients:

• 4 bone-in, skin-on chicken thighs (or 2 boneless, skinless chicken breasts)
• 8 cups low-sodium chicken broth
• 6 cups water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 6 ounces egg noodles (or other pasta of your choice)
• Fresh parsley, chopped (optional)

Cooking Guide:

1. Cook the chicken: In a large pot, combine chicken broth, water, chicken thighs, and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through. Remove chicken from the pot and let cool slightly. Shred the chicken with two forks or using your fingers.
2. Sauté the vegetables: While the chicken simmers, heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots and cook for 5-7 minutes, or until softened. Stir in thyme, oregano, and bay leaf, and cook for an additional minute.
3. Simmer the soup: Add the sautéed vegetables and shredded chicken back to the pot with the broth. Season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes.
4. Add the noodles: Add the egg noodles to the pot and cook according to package instructions, or until tender.
5. Serve: Remove bay leaf before serving. Garnish with chopped fresh parsley (optional).

Tips:

• Leftovers: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
• Variations:
  • For a richer flavor, roast the chicken thighs in the oven for 20 minutes before adding them to the soup.
  • Add other vegetables to the soup, such as chopped broccoli, peas, or corn.
  • Don’t have fresh herbs? Use 1/2 teaspoon dried thyme and 1/4 teaspoon dried oregano instead.
  • Make it gluten-free by using gluten-free noodles.
• Chicken shortcut: If you’re short on time, you can use leftover rotisserie chicken or shredded cooked chicken breasts. Simply add the chicken to the soup in step 3 and heat through.