Chicken Noodle Soup


Prep time 20mins
Cook time 35mins
Serves or Makes: 10 cups


  • 1 tablespoon vegetable oil
  • 2 skin-on, bone-in chicken thighs (about 3/4 pound)
  • 2 skin-on, bone-in chicken breasts (about 1 1/4 pound)
  • 1/ 2 medium onion, diced (about 1 1/3 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 medium celery stalks, diced
  • 1/ 2 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3-4 stems fresh thyme
  • 1 dried bay leaf
  • ( 8 oz) egg noodles
  • 2 tablespoon fresh parsley, for garnish
  • lemon wedge, for serving


  • Step 1

    Heat the oil in a pot or dutch oven over medium-high heat until shimmering. Season the chicken with salt then arrange, skin-side down in the pot. Cook about 6-7 minutes, until skin is golden brown. Move to a plate.

  • Step 2

    Add the onion, carrots and celery and a pinch of salt to the pot and cook until softened, about 6-7 minutes. Scraping off any browned bits on the bottom of the pan. Stir in the flour and cook and stir for 1 more minute.

  • Step 3

    Add the chicken broth, stirring to scrape any bits off the bottom of the pan. Bring mixture to a simmer then add the chicken, pressing it into the liquid to fully submerge it. Add the thyme and bay leaf. Reduce the heat to medium-low, simmer partially covered, until chicken is cooked (has reached an internal temperature of 165’F), about 25 minutes. Check occasionally during cooking to ensure that chicken is still submerged.

  • Step 4

    Add water, 1/2 cup at a time to keep chicken in the cooking liquid.

  • Step 5

    Remove the chicken to a cutting board and let it cool 5 minutes. (At this point you can also skim the surface of the soup to remove any scum or excess oil/fat.)

  • Step 6

    While chicken is cooling, cook the noodles. Bring cooking liquid to a boil and stir in noodles. Cook until al dente, about 5 minutes.

  • Step 7

    While noodles are cooking, carefully remove and discard chicken skin, if desired. Using a fork, remove the meat from the bones. Discard bones. Roughly chop the chicken and add it back to the pot.

  • Step 8

    Portion into bowls and garnish with fresh parsley.

  • Step 9

    Tip 1 - start with bone-in chicken Tip 2 - use breast and thighs and don’t skimp! Tip 3 - use a good chicken stock/broth and choose low-sodium to control salt Tip 4 - use as much vegetable as you want Tip 5 - choose a yummy noodle