The aroma of simmering chicken broth, sweet onions, and softening carrots fills the kitchen long before this soup is ready. As the chicken thighs poach gently, their richness deepens the broth, while the frozen homemade-style noodles soak up flavor until they turn tender and silky.
Each bowl carries the comfort of a slow-cooked meal, but it all comes together in about an hour. Serve hot, with a scatter of parsley and a slice of buttered bread to catch the golden broth.
Tips for Success
- Use chicken thighs for a deeper flavor and tender texture, but chicken breast works well if that’s what you have.
- Don’t overcook the noodles — they’ll continue to absorb broth as the soup sits.
- Freeze leftovers for up to three months; thaw overnight in the fridge before reheating.
- Add a squeeze of lemon juice or a sprinkle of Parmesan at serving for extra depth.
- If you prefer a lighter broth, skim off excess fat after simmering the chicken.
The bottom line
A pot of chicken noodle soup is less about nostalgia than about precision: allowing the broth to gather flavor, letting the noodles drink just enough of it, and finishing with bright parsley for contrast.
The result is a deeply savory, restorative bowl that tastes slow-cooked — even on a weeknight. Pair it with crusty bread or a simple green salad for a complete meal that feels both effortless and essential.
Chicken Noodle Soup
Equipment
- Large heavy-bottomed soup pot or Dutch oven
- Wooden spoon or heatproof spatula
- Cutting board and sharp knife
- Measuring spoons and cups
- Ladle for serving
Ingredients
- 1 T olive oil
- 1 medium onion peeled and chopped
- 2 –3 large carrots peeled and chopped
- 1 rib celery chopped
- 3 cloves garlic peeled and minced
- 2 lb boneless skinless chicken thighs
- 64 oz 2 qt low-sodium chicken broth
- 2 chicken bouillon cubes
- 16 oz bag frozen homemade-style noodles
- ¼ c fresh parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook for 2 minutes until translucent.
- Add carrots, celery, and garlic. Cook 5 minutes, stirring often.
- Add chicken thighs, broth, and bouillon cubes. Bring to a boil, then cover and simmer 20 minutes.
- Remove chicken, shred with forks, and set aside.
- Add frozen noodles and boil 10–12 minutes until tender.
- Return shredded chicken to the pot. Stir in parsley.
- Season with salt and black pepper. Serve hot.
