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Homestyle Chicken Noodle Soup

Homestyle chicken noodle soup starts with a simmered bone-in chicken broth and tender vegetables. Wide egg noodles, shredded chicken, and fresh parsley make this a comforting one-pot dinner.
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Prep Time 15 minutes
Cook Time 1 hour 14 minutes
Resting 5 minutes
Total Time 1 hour 34 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 lb chicken thighs bone-in, skin-on
  • 10 cups water
  • 1.5 tsp kosher salt divided
  • 1 yellow onion medium, halved; reserve one half for the soup
  • 3 carrots medium, peeled; reserve 2 for the soup
  • 3 ribs celery reserve 2 for the soup
  • 1 bay leaf
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 tsp dried thyme
  • 0.5 tsp black pepper
  • 8 oz wide egg noodles
  • 2 tbsp fresh parsley chopped

Method
 

  1. Put the chicken, water, 1 teaspoon salt, one onion half, 1 whole carrot, 1 whole celery rib, and the bay leaf in an 8-quart pot.
  2. Bring to a boil over medium-high heat.
  3. Reduce the heat to maintain a gentle simmer and cook uncovered for 35 to 45 minutes, until the chicken reaches 165°F and is tender.
  4. Transfer the chicken to a plate and strain the broth into a heatproof bowl.
  5. Discard the cooked vegetables and bay leaf.
  6. When the chicken is cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-size pieces.
  7. Heat the olive oil in the same pot over medium heat.
  8. Add the reserved onion half, finely chopped, plus the remaining 2 carrots and 2 celery ribs, sliced, and cook for 6 to 8 minutes until beginning to soften.
  9. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  10. Pour in the strained broth and add the thyme, black pepper, and remaining 1/2 teaspoon salt.
  11. Bring to a simmer and cook for 8 to 10 minutes, until the vegetables are tender.
  12. Stir in the egg noodles and simmer according to the package directions, usually 6 to 8 minutes, until just tender.
  13. Stir in the shredded chicken and parsley.
  14. Simmer for 2 minutes, until the chicken is hot, then remove the pot from the heat.
  15. Let the soup rest for 5 minutes before serving.

Notes

For a clear broth, strain it carefully before adding it back to the pot. Refrigerate leftovers for 3 to 4 days; freeze without the noodles if possible, since they can soften after thawing. Use gluten-free egg noodles for a gluten-free option.