Easy Chicken Noodle Soup

This cozy chicken noodle soup is a perfect balance of quick and flavorful, with tender chicken thighs, hearty veggies, and egg noodles in a savory broth. Browning the chicken and sautéing herbs with the veggies builds a rich flavor base without hours of simmering. Ideal for a comforting weeknight meal or when you need a warm hug in a bowl!

Instructions

1. 1

   Season the chicken thighs generously with salt and pepper on both sides.

2. 2

   Heat 1 tbsp olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken, skin-side down, and cook for 1 1/2-2 minutes until golden. Flip and cook the other side for 2 minutes. Transfer to a plate.

3. 3

   Reduce heat to medium-low. Remove all but 1 tbsp fat from the pot (or add 1-2 tbsp olive oil if needed). Add onion, garlic, thyme, and oregano, and cook for 2 minutes until fragrant.

4. 4

   Add celery and carrots, cooking for 3 minutes until slightly softened. Pour in a splash of chicken broth, scraping up any browned bits from the pot.

5. 5

   Return the chicken (with any juices) to the pot. Add the remaining chicken broth and water. Bring to a simmer over medium heat, then cover and cook for 30 minutes, until the chicken is tender.

6. 6

   Remove the chicken to a plate. Add the egg noodles to the pot and cook according to package instructions (about 6-8 minutes for most egg noodles).

7. 7

   While the noodles cook, discard the chicken skin and shred the meat using two forks. Return the shredded chicken to the pot.

8. 8

   Taste and adjust seasoning with salt and pepper. Serve hot, garnished with parsley if desired.

Recipe Notes

• Chicken – Bone-in, skin-on thighs add rich flavor to the broth. Skinless thighs or breast can be used, but reduce cooking time by 5-10 minutes for breast to avoid dryness.

• Veggies – Chop carrots and celery into bite-sized pieces, not too fine, to maintain texture after cooking. Add other veggies like peas or zucchini if desired.

• Noodles – Thick egg noodles (like fettuccine-sized) are ideal. Other pasta works, but adjust cooking time to avoid overcooking. Check package instructions for timing.

• Flavor boost – Sautéing the herbs with the onion and garlic adds depth. Don’t skip scraping the browned bits from the pot for extra flavor.

• Storage – Store leftovers in the fridge for up to 3 days, but separate noodles from broth to prevent them from becoming mushy. Reheat gently on the stove with a splash of water. Freezes well (without noodles) for up to 3 months.

• Make ahead – Cook the soup without noodles, cool, and refrigerate for up to 2 days. Add noodles when reheating to serve fresh.

• Nutrition – Values are per serving, assuming 5 servings and accounting for discarded chicken skin and fat. Using breast reduces fat slightly.