SoupHomemade Chicken Noodle Soup
The classic pot of chicken noodle soup needs no all-day stock. Cooking the chicken right in the broth with the vegetables builds flavor as it simmers, and shredding it afterwards keeps the meat tender. Two small decisions make the difference: do not overcook the noodles, and finish with lemon and parsley so the bowl tastes bright.
- for the soup
- 1.5 lb boneless chicken breasts or thighs
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- 8 oz wide egg noodles
- 1 lemon, for serving
- ¼ cup fresh parsley, chopped
makes about 6 generous bowls, with leftovers that cover a second lunch.
- Warm the olive oil in a large pot over medium heat. Cook the onion, carrots and celery 6–8 minutes until they begin to soften, then add the garlic for 30 seconds.
- Add the broth, thyme, bay leaves and the whole chicken. Bring to a boil, then lower the heat and simmer 15–20 minutes until the chicken is cooked all the way through.
- Lift the chicken onto a board, shred it with two forks, and fish out the bay leaves.
- Return the broth to a gentle boil and add the noodles. Cook according to the package, usually 6–8 minutes, until just tender.
- Stir the shredded chicken back in and warm for a minute. Add a squeeze of lemon and the parsley, then season with salt and pepper.
Have a rotisserie chicken? Skip the simmering step: shred the meat and stir it in with the noodles in the last 5 minutes.
No egg noodles? Any short pasta works, or use rice. Adjust the cook time to the package.
Want it herbier? Add a sprig of fresh thyme or dill at the end in place of some of the parsley.
Gluten-free? Use gluten-free pasta or rice, and check that your broth is gluten-free.
Keeps 3–4 days refrigerated in a sealed container, with the noodles stored separately if you can. The soup base without noodles freezes well for up to 3 months; add fresh noodles when you reheat.
Lemon-dill Finish with extra lemon juice and a handful of fresh dill for a brighter bowl.
Chicken and rice Swap the noodles for ¾ cup long-grain rice and simmer about 15 minutes.
Spicy Add a pinch of red pepper flakes with the garlic.
Kantan tip — for leftovers, cook the noodles in a separate pot and add them to each bowl. Noodles left in the pot keep soaking up broth and turn mushy by the next day.