This chicken noodle soup recipe is a clear pot of broth, vegetables, and egg noodles. It is not chicken and dumplings, which uses biscuit dough on this site.
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Chicken Noodle Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Chicken noodle soup with egg noodles. From Your Daily Hit.
Ingredients
- 2 tablespoons oil or butter
- 1 onion, diced
- 3 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves
- 8 cups (1.9L) chicken broth
- 1 bay leaf
- 1 teaspoon thyme
- 1 1/2 pounds (680g) bone-in chicken thighs or a small whole chicken
- 6 ounces (170g) egg noodles
- Salt, pepper, parsley
Instructions
- Cook onion, carrot, and celery in oil 6 minutes. Add garlic 30 seconds.
- Add broth, bay, thyme, and chicken. Simmer 25 minutes until the chicken is cooked.
- Remove the chicken. Shred the meat and discard skin and bones.
- Boil the noodles in the soup until tender. Return the meat. Season and finish with parsley.
Notes
Add noodles only to the portion you will eat today. They drink the broth overnight.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Noodles, not dumplings
Dumplings are dough dropped on a stew. These are egg noodles in a clearer soup.
Substitutions
Rotisserie chicken can be added at the end. Use the broth from the box and still sauté the vegetables.
Mistakes to avoid
Boiling the noodles in the whole pot if you plan leftovers. Cook them in a ladle of soup instead.
Storage
Refrigerate 4 days without a full load of noodles. Freeze the broth and chicken 3 months.
Nutrition (estimated)
About 320 calories per bowl. Estimate only, not a lab test.
FAQ
Whole chicken or thighs?
Either. Thighs are faster. A small whole chicken makes a fuller broth.
Rice instead of noodles?
Yes, but then it is chicken rice soup. Keep the noodle name for this URL.
How salty?
Boxed broth varies. Salt at the end.
Can I use breast meat?
Yes. Pull it as soon as it hits 165°F so it stays soft.