Description
This Easy Chicken Noodle Soup recipe features tender, bone-in chicken thighs simmered with aromatic vegetables and herbs in a flavorful broth, combined with thick egg pasta for a comforting and hearty meal perfect for any day.
Ingredients
Scale
Chicken and Seasoning
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets
- Salt and pepper, to taste
Vegetables and Herbs
- 1 small onion, diced
- 2 garlic cloves, crushed
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 2 tsp dried thyme
- 2 tsp oregano
Liquids and Pasta
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice)
Optional Garnish
- Finely chopped parsley (optional)
Instructions
- Season Chicken: Generously season the chicken thighs with salt and pepper on both sides to enhance the flavor of the meat.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken skin side down and cook until browned, about 1.5 to 2 minutes. Flip and cook the other side for 2 minutes. Remove the chicken from the pot and set aside.
- Prepare Vegetables: Reduce heat to medium low. Discard all but about 1 tablespoon of fat from the pot. If necessary, add 1 tablespoon of olive oil. Add the diced onion, crushed garlic, thyme, and oregano and cook for 2 minutes. Then add chopped celery and carrots and cook for another 3 minutes until vegetables soften slightly.
- Deglaze and Simmer: Pour a small splash of chicken broth into the pot and scrape the bottom to loosen browned bits, adding flavor to the soup. Return the chicken along with any juices to the pot. Add the remaining chicken broth and water. Bring the mixture to a simmer over medium heat, cover with a lid, and cook for 30 minutes or until the chicken is tender and cooked through.
- Shred Chicken: Remove the chicken from the pot and place on a plate. Discard the skin and shred the chicken meat into chunks using two forks.
- Cook Pasta: Add the pasta to the simmering soup and cook according to package instructions until al dente, approximately 8-10 minutes.
- Combine and Serve: Return the shredded chicken to the pot. Season the soup with salt and pepper as needed. Serve hot, garnished with finely chopped parsley if desired.
Notes
- Bone-in, skin-on chicken thighs provide rich flavor, but you can substitute boneless, skinless if preferred.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker broth, reduce the amount of water or simmer uncovered for a few minutes before adding the pasta.
- Feel free to substitute thick egg pasta with other types like egg noodles, fusilli, or macaroni.
- Fresh herbs can be used instead of dried for enhanced taste, adjusting quantities accordingly.
