Classic Chicken Noodle Soup

Soup · 45 minutes · Serves 6

There is a reason chicken noodle soup is the universal cure for a bad day, a cold, or just a chilly evening — it works. This recipe comes together in under an hour with pantry staples and delivers a bowl of comfort that tastes like it's been simmering all day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (thighs stay more tender than breasts)
• 8 cups chicken broth (low-sodium — you can always add salt, but you cannot take it away)
• 2 tablespoons olive oil or butter
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced into 1/4-inch rounds
• 3 stalks celery, sliced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 8 oz wide egg noodles
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (optional but highly recommended)
• 1 tablespoon fresh lemon juice
• Salt and freshly cracked black pepper to taste

Instructions

1. Sear the chicken. Heat olive oil or butter in a large pot or Dutch oven over medium-high heat.
2. Season the chicken thighs generously with salt and pepper on both sides. Sear for 3-4 minutes per side until golden brown. The chicken does not need to be cooked through — it will finish in the broth. Remove and set aside on a plate.
3. Build the aromatic base. In the same pot (do not wipe it out — those browned bits are flavor), add the diced onion, sliced carrots, and celery. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and stir for 30 seconds until fragrant.
4. Simmer with broth. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Add the bay leaves, dried thyme, and the seared chicken. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the chicken reaches 165°F internally and the vegetables are tender.
5. Shred the chicken. Use tongs to transfer the chicken to a cutting board. Shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.

Variations

• Chicken and Rice: Replace egg noodles with 1 cup of long-grain white rice. Add the rice during the last 15 minutes of simmering instead.
• Lemon Chicken Orzo (Avgolemono-inspired): Use orzo pasta instead of egg noodles. Whisk together 2 eggs with the juice of 2 lemons, then slowly temper in hot broth before stirring back into the soup for a creamy, tangy finish.
• Spicy Tortilla Style: Add 1 diced jalapeno, 1 teaspoon cumin, and a can of diced tomatoes. Top with crushed tortilla strips, avocado, and a squeeze of lime.
• From a Whole Chicken: For deeper flavor, start with a whole chicken. Cover with water, add onion, carrots, celery, peppercorns, and bay leaves. Simmer for 1.5 hours. Strain, shred the meat, and use the homemade stock as your broth.

Nutrition Facts

Per serving (about 1.5 cups):