Description
This easy chicken noodle soup recipe features tender chicken thighs simmered with aromatic vegetables, herbs, and thick egg pasta for a comforting and hearty meal. Perfect for cold days, this classic soup combines rich flavors with simple ingredients and can be prepared on the stovetop in under an hour.
Ingredients
Scale
Chicken
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets
- Salt and pepper, to taste
Vegetables and Herbs
- 1 small onion, diced
- 2 garlic cloves, crushed
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 2 tsp dried thyme
- 2 tsp oregano
Liquids and Pasta
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice)
Optional
- Finely chopped parsley (optional, for garnish)
Instructions
- Season Chicken: Generously season the chicken thighs with salt and pepper on both sides to enhance the flavor.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken, skin side down, and cook until browned, about 1.5 to 2 minutes. Turn and cook the other side for 2 minutes. Remove the chicken and set aside.
- Prepare Vegetables: Reduce heat to medium low. Discard all but about 1 tablespoon of fat from the pot. If needed, add 1 tablespoon of olive oil. Add the diced onion, crushed garlic, dried thyme, and oregano. Cook for 2 minutes, then add chopped celery and carrots, cooking for another 3 minutes until softened.
- Deglaze and Simmer: Splash in some chicken broth and scrape the bottom of the pot to loosen any browned bits for extra flavor. Return the chicken to the pot along with any juices. Pour in the remaining chicken broth and water. Bring to a simmer over medium heat, cover with a lid, and cook for 30 minutes or until the chicken is tender and cooked through.
- Shred Chicken: Remove the chicken from the pot and place on a plate. Discard the skin and shred the meat into bite-sized chunks using two forks.
- Cook Pasta: Add the pasta to the simmering soup and cook according to package instructions until al dente, about 8-10 minutes.
- Combine and Serve: Return the shredded chicken to the pot, season with salt and pepper to taste. Serve the soup hot, garnished with chopped parsley if desired.
Notes
- You can use other types of pasta if thick egg pasta is unavailable.
- For a lower-fat version, remove the skin from the chicken before cooking.
- Adjust the seasoning at the end to suit your taste preferences.
- Leftover soup stores well refrigerated for up to 3 days or can be frozen for up to 2 months.
