Save A comforting, classic soup featuring tender chicken, hearty vegetables, and egg noodles in a flavorful homemade broth—perfect for chilly days or when you need a nourishing boost.
I first served this Cozy Chicken Noodle Soup from Scratch and it quickly became a family favorite for its warmth and heartiness.
Ingredients
- Chicken and Broth: 1.5 lbs (700 g) bone in, skin on chicken thighs or breasts, 10 cups (2.4 liters) water, 2 bay leaves, 1 teaspoon whole black peppercorns, 2 teaspoons fine sea salt
- Vegetables: 1 large yellow onion, diced, 3 medium carrots, peeled and sliced, 3 celery stalks, sliced, 3 garlic cloves, minced, 2 tablespoons fresh parsley, chopped, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano
- Noodles & Finishing: 6 oz (170 g) wide egg noodles, 1 tablespoon olive oil, Freshly ground black pepper, to taste, Additional salt, to taste, Fresh parsley, for garnish (optional)
Instructions
- Prepare the broth:
- Place chicken thighs or breasts in a large pot. Add water, bay leaves, peppercorns, and 2 teaspoons salt. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Skim off any foam that rises to the surface.
- Remove chicken:
- Transfer chicken to a plate and let cool slightly. Discard bay leaves and peppercorns from the broth.
- Sauté vegetables:
- In a separate large skillet or the same pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until vegetables begin to soften. Add garlic, thyme, and oregano cook 1 minute more.
- Combine and simmer:
- Return sautéed vegetables to the pot with broth. Shred or dice the cooled chicken, discarding skin and bones. Add chicken back to the pot.
- Add noodles:
- Bring soup to a gentle boil. Stir in egg noodles and cook for 8–10 minutes until noodles are tender.
- Finish and season:
- Stir in chopped parsley. Taste and adjust salt and pepper as needed. Remove from heat.
- Serve:
- Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.
Save This soup brings our family together on cold nights, filling the house with wonderful aromas and comfort.
Notes
Substitute gluten free noodles if desired. Pair with crusty bread or a light white wine, such as Pinot Grigio.
Required Tools
Large stockpot, Slotted spoon, Chefs knife, Cutting board, Ladle
Allergen Information
Contains Egg (in egg noodles). May contain Gluten (in noodles). For gluten free, use certified gluten free noodles. Always check labels on noodles and broth for potential allergens.
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This soup is a perfect balance of flavors and textures that comforts both the body and soul.
Recipe FAQs
- → What cut of chicken works best for this soup?
Bone-in, skin-on chicken thighs or breasts are ideal for creating a rich, flavorful broth and tender meat.
- → Can I make this soup gluten-free?
Yes, simply substitute the egg noodles with certified gluten-free noodles to accommodate dietary needs.
- → How can I enhance the broth’s flavor?
Simmering chicken longer or adding a quartered parsnip can deepen the broth’s richness and complexity.
- → What vegetables are included in the soup?
Onion, carrots, celery, garlic, parsley, thyme, and oregano create a hearty and aromatic vegetable base.
- → Is it possible to speed up the preparation time?
Using rotisserie or leftover cooked chicken shortens cooking time, while simmering broth with aromatics for 20 minutes saves steps.
- → What are good serving suggestions?
Pair the soup with crusty bread or a light white wine like Pinot Grigio for a complete and enjoyable meal.