Classic Homemade Chicken Noodle Soup Recipe
A comforting and classic chicken noodle soup recipe, featuring tender shredded chicken, al dente egg noodles, and a flavorful vegetable broth, perfect for a warming meal.
Equipment
- Large, deep pot
- Instant-Read Thermometer
- Cutting Board
Ingredients
Main 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 sprigs thyme sprigs
- 1 leaf 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
Instructions
Main Instructions
- Heat oil in a large pot over medium-high heat. Season chicken with 2 tsp salt and brown skin-side down for 5 minutes per side, until golden.
- Add stock, water, thyme, and bay leaf; bring to a bare simmer. Reduce heat and simmer chicken breasts until 165°F, about 20-30 minutes.
- Remove chicken breasts; cook dark meat for 40 more minutes, then remove. Let all chicken cool, then discard skin and bones, and shred into bite-sized pieces.
- Discard thyme and bay leaf. Add onion, celery, and carrot to the pot and simmer for about 5 minutes until tender. Stir in egg noodles and cook until al dente, about 5 minutes.
- Stir in the shredded chicken and pepper; season with the remaining 2 tsp salt as needed.
- Serve the soup in bowls, topped with fresh parsley and additional pepper.
Notes
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.