Description
This classic Homemade Chicken Noodle Soup is a comforting and hearty dish perfect for chilly days or when you need a soothing meal. Made with tender chicken thighs, fresh vegetables, and homemade-style egg noodles simmered in rich chicken stock, this soup delivers warmth and robust flavor in every spoonful.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 large carrots, peeled and chopped
- 1 rib celery, chopped
- 6-8 skinless boneless chicken thighs (1.5-2 pounds)
- 2 quarts (64 ounces) chicken stock
- 2 chicken bouillon cubes
- 16-ounce bag frozen homemade-style egg noodles
- Salt and pepper, to taste
- ¼ cup fresh parsley, finely chopped
Instructions
- Heat olive oil and sauté onions: Warm the olive oil in a large pot over medium heat. Add the diced onions and cook for about 2 minutes, stirring frequently until they start to soften.
- Add garlic, carrots, and celery: Incorporate the minced garlic, chopped carrots, and celery into the pot. Continue sautéing over medium heat for 5 minutes to release their flavors and slightly soften the vegetables.
- Add chicken and stock: Place the chicken thighs into the pot along with the chicken stock and bouillon cubes. Raise the heat to medium-high and bring the mixture to a boil.
- Simmer the soup: Cover the pot with a lid, reduce the heat to medium-low, and let the soup simmer gently for 20 minutes to cook the chicken thoroughly and meld the flavors.
- Shred the chicken: Remove the chicken thighs from the soup. Use two forks to shred the meat into bite-sized pieces, discarding any bones if present.
- Return chicken to soup: Add the shredded chicken back into the pot, stirring to combine with the broth and vegetables.
- Add frozen noodles: Put the frozen homemade-style egg noodles into the soup and cover the pot again with the lid.
- Cook noodles: Increase the heat to medium-high and allow the soup to boil for about 10 minutes until the noodles are tender and fully cooked.
- Season the soup: Taste the soup and season with salt and pepper according to your preference.
- Add fresh parsley: Stir in the finely chopped fresh parsley to add brightness and freshness to the soup.
- Serve hot: Ladle the warm chicken noodle soup into bowls and serve immediately for maximum comfort and flavor.
Notes
- For a richer broth, you may use homemade chicken stock instead of store-bought.
- Chicken thighs provide moist, tender meat, but you can substitute with chicken breasts if preferred.
- If fresh parsley is unavailable, dried parsley can be used but add less as it is more concentrated.
- Adjust the salt carefully, especially if using bouillon cubes that contain sodium.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
