Make the classic chicken noodle soup with this easy recipe that includes veggies, egg noodles, and chicken thighs for a flavorful meal that warms you right up.
In the words of Joey Tribbiani, “Mmm…soup…I mean noodle soup…I mean soup!” (I can’t not think of that Friends quote anytime I eat chicken noodle soup.) There are certain classic recipes that I’ve been trying to perfect over the years so I have a good collection of tried-and-true favorites. Chicken noodle soup is one of those recipes.
I used to just throw a bunch of ingredients together, cook it for a little while, and then hope for the best—but it was never that soul-soothing blend of flavors that you usually want in chicken noodle soup. About a year ago, I made this version of the classic soup, and I couldn’t believe how a few extra steps could transform such a simple dish.
These steps I’m referring to? Cooking the mirepoix (fancy name for carrots, onion, and celery) before adding the liquid. Then boiling chicken thighs in the broth to further flavor the soup. That plus a few seasonings, and you’ve got the perfect soup to warm yourself up on a cool fall day.
I usually make soups in the crock pot, but I chose to make this on the stovetop. The next time I make this, though, I plan to try the slow cooker and see if it still tastes as good.
I like using egg noodles in this recipe, because it’s the type of noodle I grew up eating in homemade chicken noodle soup (unless I was spoiled with homemade noodles, which both my grandmas would do occasionally for us…because grandmas are the best).
I’ve been happily eating the leftovers of this soup almost every day for the past week, and while I usually get sick of leftovers after a day or two, I’ve been loving every bowl of this. To me it has just the right amount of seasoning without overpowering the deliciously simple nature of chicken broth.
Ingredients:
- 1 Tbs olive oil
- 1 medium onion, chopped
- 3 medium carrots, thinly sliced
- 2 celery stalks, thinly sliced
- 5 cups chicken broth
- 10 cups water
- 1 Tbs kosher salt
- 4 boneless, skinless chicken thighs (untrimmed)
- 6 oz egg noodles
- 1 Tbs dried parsley
- 1 tsp Old Bay Seasoning (or you favorite seasoning blend)
- Salt to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Cook the onions, carrots, and celery until the onions are translucent.
- Pour in the chicken broth. water, and salt; bring to a boil.
- Add the chicken thighs and continue boiling (uncovered) for 20 minutes.
- Remove cooked chicken from soup. Before shredding the chicken, add the noodles, parsley, and Old Bay Seasoning blend to the soup.
- Shred the chicken using two forks, discarding large pieces of fat. Return the shredded chicken to the pot.
- Continue boiling until the noodles are cooked through.
