Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: Serves 6
Ingredients: 1 tbsp Olive oil; 1 tbsp Butter; 1 whole Small onion, quartered; 2 whole Carrots, halved; 2 whole Celery stalks, halved; 2 clove Garlic cloves, smashed; 1 leaf Bay leaf; 2 sprig Fresh thyme sprigs; 10 cup Water; 1.5 lb Bone in chicken thighs; 1 tsp Salt; 1 whole Medium onion, diced; 2 whole Carrots, sliced; 2 whole Celery stalks, sliced; 2 clove Garlic cloves, minced; 0.5 tsp Black pepper; 1 tbsp Butter; 8 oz Egg noodles; 0.25 cup Chopped fresh parsley; 6 whole Lemon wedges

Updated March 5, 2026

Homemade chicken stock simmered with butter-sweated vegetables, poached chicken thighs, and staged herbs for clean, layered flavor.

Using bone in thighs creates richness without heaviness. Breasts dry out too easily in extended simmering. This version pairs very well with garlic bread, roasted asparagus, and house salad.

Cooking noodles separately is the single biggest quality jump. Broth stays clear and leftovers stay perfect. Add splash of lemon or pinch of fresh dill for brighter profile.

Cook time: 1 hr 50 min
Rating: …

Ingredients

Scale

1 tbsp Olive oil
1 tbsp Butter
1 whole Small onion, quartered
2 whole Carrots, halved
2 whole Celery stalks, halved
2 clove Garlic cloves, smashed
1 leaf Bay leaf
2 sprig Fresh thyme sprigs
10 cup Water
1 ½ lb Bone in chicken thighs
1 tsp Salt
1 whole Medium onion, diced
2 whole Carrots, sliced
2 whole Celery stalks, sliced
2 clove Garlic cloves, minced
½ tsp Black pepper
1 tbsp Butter
8 oz Egg noodles
¼ cup Chopped fresh parsley
6 whole Lemon wedges

Ingredients

Scale

1 tbsp Olive oil
1 tbsp Butter
1 whole Small onion, quartered
2 whole Carrots, halved
2 whole Celery stalks, halved
2 clove Garlic cloves, smashed
1 leaf Bay leaf
2 sprig Fresh thyme sprigs
10 cup Water
1 ½ lb Bone in chicken thighs
1 tsp Salt
1 whole Medium onion, diced
2 whole Carrots, sliced
2 whole Celery stalks, sliced
2 clove Garlic cloves, minced
½ tsp Black pepper
1 tbsp Butter
8 oz Egg noodles
¼ cup Chopped fresh parsley
6 whole Lemon wedges

Instructions

Make the quick stock

Heat olive oil (1 tbsp) and butter (1 tbsp) in large pot over medium.

Add small onion (1 whole), quartered, carrots (2 whole), halved, celery stalks (2 whole), halved, and garlic cloves, smashed (2 clove). Cook to soften slightly.

Add water (10 cup), bone in chicken thighs (1 ½ lb), bay leaf (1 leaf), fresh thyme sprigs (2 sprig), and salt (1 tsp).

Bring to gentle simmer and cook.

Equipment: large pot or Dutch oven

Shred the chicken

Lift chicken from stock and set aside to cool slightly.

Discard skin and bones.

Shred meat into warm, tender pieces.

Equipment: tongs

Strain the broth

Strain broth, discarding stock vegetables.

Return clear broth to pot and keep at gentle simmer.

Skim foam or fat if present.

Equipment: large pot or Dutch oven, fine mesh skimmer or spoon, strainer

Sauté the vegetables

In pot with broth (or in separate pan then transfer), melt butter (1 tbsp).

Add medium onion (1 whole), diced, carrots (2 whole), sliced, and celery stalks (2 whole), sliced. Cook until softened but not browned.

Add garlic cloves (2 clove), minced and cook.

Equipment: large pot or Dutch oven

Add the chicken

Return shredded chicken to pot.

Add black pepper (½ tsp).

Simmer until flavors meld.

Equipment: large pot or Dutch oven

Cook the noodles

Boil egg noodles (8 oz) in separate pot according to package time until just tender.

Drain and hold.

Equipment: medium pot

Add the herbs and noodles

Taste broth and adjust salt (¼ tsp).

Stir in chopped fresh parsley (¼ cup).

Add noodles only to individual bowls, then ladle hot soup over them.

Equipment: ladle

Serve hot

Optional squeeze of lemon wedges (6 whole) brightens everything.

Serve immediately.

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