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Chicken Noodle Soup

Chicken Noodle Soup

A classic homemade chicken noodle soup that delivers deep, comforting flavors through careful technique. Using a mix of bone-in chicken pieces provides rich flavor while the vegetable trinity creates a perfect aromatic base. This recipe produces a restaurant-quality soup that feels like a warm embrace in a bowl.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tbsp. vegetable oil
  • 4 tsp. kosher salt, divided
  • 2 lb. bone-in, skin-on chicken pieces, preferably a mix of chicken thighs and breasts
  • 8 c. low-sodium chicken stock
  • 4 c. cold water
  • 2 thyme sprigs
  • 1 bay leaf
  • 1 small yellow onion, coarsely chopped (about 1 1/4 c.)
  • 2 celery ribs, sliced 1/8" thick (about 1 1/4 cups)
  • 1 large carrot, peeled, halved lengthwise, sliced 1/8" thick (about 1 cup)
  • 6 oz. wide egg noodles
  • 1 tsp. freshly ground black pepper
  • 1/4 c. finely chopped fresh parsley

Equipment

  • large deep pot
  • cutting board
  • instant-read thermometer

Method
 

Instructions
  1. In a large, deep pot over medium-high heat, heat oil. Season chicken on all sides with 2 tsp. salt, then add to pot skin side down. Cook, undisturbed, until golden brown on one side, about 5 minutes. Turn and cook until golden brown on the other side, about 5 minutes more.
  2. Add stock, water, thyme, and bay leaf. Bring to a bare simmer over medium-high heat. Reduce heat to medium-low and simmer until an instant-read thermometer inserted into thickest part of breast registers 165°, 20 to 30 minutes.
  3. Transfer chicken breasts to a cutting board. Continue to cook dark meat about 40 minutes more. Transfer dark meat to cutting board and let cool at least 10 minutes. Remove skin and bones and discard. Shred chicken into bite-sized pieces.
  4. Meanwhile, discard thyme and bay leaf. Add onion, celery, and carrot and cook over medium-low heat, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until just barely tender, about 5 minutes. Add egg noodles and cook, stirring occasionally, until just al dente, about 5 minutes more.
  5. Stir in chicken and pepper; season with remaining 2 tsp. salt, as needed.
  6. Divide soup among bowls. Top with parsley and more pepper.
  7. Make Ahead: Soup (without noodles) can be made 5 days ahead. Store in an airtight container and refrigerate. To serve, bring soup to a simmer in a large pot, add noodles, and simmer until noodles are al dente, about 5 minutes.

Notes

Don't rush the initial browning step for maximum flavor. Cook noodles separately if planning to store leftovers to prevent them from becoming mushy. The soup base freezes well for up to 3 months (without noodles).