Description
A comforting and classic Homemade Chicken Noodle Soup made from scratch with tender chicken thighs, fresh vegetables, aromatic herbs, and hearty egg noodles simmered in a flavorful chicken broth. Perfect for chilly days or when you need a soothing meal.
Ingredients
Chicken and Broth
- 2 TBSP butter
- 1 lb bone-in chicken thighs
- 8 cups chicken stock
- 1/2 to 1 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1/2 TBSP dried thyme
- 1/2 TBSP dried basil
Vegetables and Aromatics
- 3 celery stalks, diced
- 2 medium carrots, peeled and sliced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
Noodles
- 12 ounces frozen egg noodles
Instructions
- Brown the chicken: In a large stock pot over medium heat, melt the butter. Sprinkle chicken thighs with salt and pepper, then add them to the pot. Cook for 3 to 4 minutes on each side until browned.
- Prepare the pot: Remove the chicken from the pot and discard the skin. Remove the pan drippings but reserve 2 tablespoons and return them to the pot.
- Sauté vegetables and add seasoning: Add diced celery, sliced carrots, diced onion, and minced garlic to the pot. Stir in dried thyme, dried basil, and bay leaves. Sauté for 3 to 4 minutes until vegetables begin to soften.
- Add broth and simmer chicken: Pour in the chicken stock and bring to a boil. Return the chicken thighs to the pot, then reduce the heat to low and simmer gently for 25 to 30 minutes. The soup should barely bubble while simmering.
- Cook the noodles: Remove the chicken thighs and bring the broth back to a boil. Add the frozen egg noodles and cook for 20 minutes or according to package instructions until tender.
- Shred chicken and finish soup: Once cool enough to handle, shred the chicken meat and discard the bones. Return shredded chicken to the pot. Stir to combine and serve hot.
Notes
- Use bone-in chicken thighs for more flavorful broth and tender meat.
- You can substitute fresh egg noodles if preferred; adjust cooking time accordingly.
- Feel free to use low-sodium chicken stock and adjust salt to taste.
- For a richer flavor, save some of the chicken skin and fat to add back to the soup if desired.
