Boneless, skinless chicken thighs cook faster and stay juicy in this soup.
Sauté onions, garlic, carrots, and celery first to build a flavorful base.
Add broth, simmer, then toss in noodles for a hearty dish that’s easy to adjust.
Why You'll Love This Recipe
About the Ingredients
400g (14 oz) boneless, skinless chicken thighs
Thighs cook faster than breasts and stay moist. Use leftover rotisserie chicken if desired.
8 oz (227g) egg noodles
Egg noodles are traditional, but you can swap with wheat or rice noodles if preferred.
1 large onion, chopped
Red or yellow onions work. Skip peeling for a rustic texture.
2 carrots, peeled and sliced
Thin slices soften quickly. Use frozen if fresh is unavailable.
2 celery stalks, chopped
Celery adds crunch without overcooking. Substitute with leeks if needed.
4 garlic cloves, minced
Fresh garlic is best, but jarred works in a pinch.
4 cups (960ml) chicken broth, low-sodium
Use homemade or store-bought. Adjust salt later if needed.
1 tsp (5g) dried thyme
Thyme gives depth. Swap with rosemary or oregano for different flavors.
1 bay leaf
Adds subtle aroma. Remove before serving if you prefer no leaves.
2 tbsp (30g) olive oil
Use avocado oil for a neutral flavor. Skip if using a non-stick pot.
Step-by-Step Instructions
1. Sauté vegetables
Heat oil in a Dutch oven over medium heat. Add onion, garlic, carrots, and celery. Cook 5 minutes until softened. This builds a foundation for the soup’s depth.
2. Add chicken and broth
Place chicken thighs in the pot. Pour in broth, add thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Let cook 20 minutes, stirring occasionally.
3. Cook noodles
Add egg noodles to the pot. Cook 6 minutes, then taste for doneness. Noodles absorb broth quickly, so check them early to avoid mushiness.
4. Season and serve
Remove bay leaf. Season with salt and pepper to taste. Ladle into bowls, adding a drizzle of olive oil for richness if desired.
5. Adjust texture
If broth is too thick, add water. If too thin, simmer 5 minutes longer. Balance is key for a satisfying soup.
How to Store How To Make Simple Chicken Noodle Soup
Refrigerator
Keep in an airtight container for up to 3 days. Reheat gently on the stove.
Freezer
Portion into meals and freeze for 3 months. Thaw overnight in the fridge.
Reheating
Stir occasionally while reheating. Add broth or water if needed for consistency.
Tips & Tricks
- Don’t overcook the noodles—they soften quickly. Check them after 6 minutes.
- Salt the broth as you simmer, not before. It’s easier to adjust later.
- Use a heavy Dutch oven for even heat. It prevents sticking and keeps flavors rich.
- Let the soup rest 10 minutes after turning off the heat for cleaner broth.
Frequently Asked Questions
Q: How do I know when the chicken is done?
Check with a fork after 20 minutes. It should be tender and easily shred.
Q: Can I use frozen vegetables instead of fresh?
Yes, add them during the last 8 minutes of cooking. They’ll soften without overcooking.
Q: What if I don’t have egg noodles?
Use any long pasta like vermicelli or udon. Rice noodles work too, but adjust cooking time.
Q: Can I make this soup ahead?
Simmer the broth and chicken up to 24 hours in advance. Add noodles when ready to serve.
This soup is perfect for cozy evenings or quick lunches. Store leftovers for up to 3 days in the fridge or 3 months in the freezer. Mum-approved, Chloe
How To Make Simple Chicken Noodle Soup
Cozy up with tender noodles, juicy chicken, and a mix of carrots, celery, and onions in this 35-minute comfort soup.
🧂 Ingredients
- 400g (14 oz) boneless, skinless chicken thighs
- 8 oz (227g) egg noodles
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 4 cups (960ml) chicken broth, low-sodium
- 1 tsp (5g) dried thyme
- 1 bay leaf
- 2 tbsp (30g) olive oil
📋 Instructions
- 1Sauté vegetables — Heat oil in a Dutch oven over medium heat. Add onion, garlic, carrots, and celery. Cook 5 minutes until softened. This builds a foundation for the soup’s depth.
- 2Add chicken and broth — Place chicken thighs in the pot. Pour in broth, add thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Let cook 20 minutes, stirring occasionally.
- 3Cook noodles — Add egg noodles to the pot. Cook 6 minutes, then taste for doneness. Noodles absorb broth quickly, so check them early to avoid mushiness.
- 4Season and serve — Remove bay leaf. Season with salt and pepper to taste. Ladle into bowls, adding a drizzle of olive oil for richness if desired.
- 5Adjust texture — If broth is too thick, add water. If too thin, simmer 5 minutes longer. Balance is key for a satisfying soup.
