Recipe Background
Old-Fashioned Chicken Noodle Soup is a heartwarming mix of tender chicken, soaked noodles, and savory broth.
Old-Fashioned Chicken Noodle Soup is the culinary version of a warm hug on a chilly day. The first thing you'll notice is the comforting aroma of simmering broth, onions, and garlic—a scent that instantly transports you to simpler times. There's something therapeutic about watching the chicken transform from raw parts to rich, tender morsels. Letting the chicken brown to deep golden hues before removal adds layers of flavor that make each spoonful more satisfying.
Once the broth bubbles away with carrots and celery, the kitchen fills with a savory, herbal warmth from fresh thyme and bay leaves. Egg noodles soak up all that rich broth like they’ve been waiting for it their whole lives, becoming a tender, chewy delight. It’s this careful balance of ingredients—blending humble vegetables with the heft of chicken—that gives the soup its hearty texture and homely feel.
It’s more than just a dish; it’s a shared moment. Old-Fashioned Chicken Noodle Soup turns a table into a gathering place, inviting conversation and connection. A dash of fresh parsley brightens the soup just before serving, creating a final burst of freshness. Stirring in a splash of lemon juice sparks each bowl with a subtle zing, ensuring that even the last bite feels as refreshing as the first.
Ingredients
- 2 1/2 pounds chicken thighs bone-in and skin-on
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- 1 tablespoon canola oil
- 1 large onion chopped
- 1 clove garlic minced
- 10 cups chicken broth
- 4 ribs celery chopped
- 4 medium carrots chopped
- 2 bay leaves
- 1 teaspoon fresh thyme minced or 1/4 teaspoon dried thyme
- 3 cups egg noodles uncooked
- 1 tablespoon fresh parsley chopped
- 1 tablespoon lemon juice
Directions
- Pat the chicken dry with paper towels.
- Season the chicken with the salt and the pepper.
- In a 6-quart stockpot, heat the oil over medium-high heat.
- Add the chicken to the hot oil in batches, skin-side down, and cook until dark golden brown, about 3-4 minutes.
- Transfer the chicken from the pan and remove the skin.
- Discard all but 2 tablespoons of the chicken drippings, reserving those drippings in the pan.
- Add the onion to the chicken drippings and sauté over medium-high heat until tender, about 4-5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the broth to the stockpot, stirring to loosen the browned bits from the bottom of the pan, and bring it to a boil.
- Add the now-skinless chicken to the mixture.
- Add the celery, the carrots, the bay leaves, and the thyme.
- Reduce the heat to low and simmer, covered, until the chicken is cooked through at 165 degrees F and tender, about 25-30 minutes.
- Transfer the chicken to a plate.
- Transfer the soup from the heat.
- Add the noodles to the broth and let stand, covered, until the noodles are tender, about 20-22 minutes.
- When the chicken has cooled enough to handle, remove and discard the bones.
- Shred the chicken meat into bite-sized pieces and add it to the stockpot.
- Stir in the parsley and the lemon juice.
- Taste for seasoning.
- Discard the bay leaves and serve.
×