Classic Homestyle Chicken Noodle Soup
Classic Homestyle Chicken Noodle Soup is the perfect soup for sick days, cold and chilly nights, or when you need a good pick me up. Made from scratch this easy cure-all soup recipe has chunks of chicken, celery, carrots simmered in a flavourful broth and ready in under an hour! It will give you and the family all the warm, cozy and feel-good feelings!
Servings: 6 servings
Equipment
- Large Stockpot or Dutch Oven
Ingredients
Chicken
- 5-6 Bone-In Skinless Chicken Thighs
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1/2 tsp Fresh Cracked Black Pepper
- 2 tbsp Olive Oil or Butter
Classic Homestyle Chicken Noodle Soup
- 2 Carrots large, peeled and diced
- 3 Celery Stalks diced
- 1 Onion large. diced
- 2 Bay Leaves
- 10 cups Chicken Broth/Stock or 10 cups Water and 3 Chicken Bouillon Cubes
- 2 1/2 cups Egg Noodles
- Salt & Freshly Cracked Pepper to taste
- 2 tbsp Fresh Parsley, Dill or Cilantro chopped
- Sriracha or Hot Sauce optional, to taste
- 2 tsp Freshly Squeezed Lemon Juice optional, to taste
Instructions
- Season chicken thighs with garlic powder, onion powder, salt, and freshly cracked black pepper, mix until well coated and set aside. Peel and dice carrots, onion and celery, set aside.
- Over medium-high heat in a large stockpot or dutch oven, heat olive oil or butter. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften and become fragrant. Around 4 to 5 minutes, then transfer to a bowl and set aside. In the same pot, sear chicken thighs until browned on both sides.
- Add chicken broth/stock, bay leaves, and return vegetables to the pot and bring to a boil. Once at a boil, reduce heat and allow to simmer, covered, until the chicken is cooked through, around 30-40 minutes.
- Remove chicken from pot, place on a large plate and let cool. Shred chicken using 2 forks into small bite sized pieces, discarding bones.
- Taste test your soup, and adjust seasoning as desired. Stir in chicken and egg noodles, cook for an additional 8-10 minutes depending on the type of noodles you use.
- When ready to serve, stir in fresh herbs, season with additional salt and pepper if needed, and serve immediately.
- Optional add-ins: sriracha or hot sauce, chilli peppers or flakes
Notes
If Liquid Reduces Too Quickly - if at any point the soup broth starts to reduce where it's no longer fully covering the vegetables or chicken, add additional chicken broth/stock or water.
Storing Soup - when refrigerating leftover soup, the noodles will soak up the soup broth, it is best to store separately or add a fresh batch of egg noodles.
Reheating Soup - when reheating add additional chicken broth as desired (or water).
See detailed notes above for additional tips.