Homemade Chicken Noodle Soup

Old-Fashioned Homemade Chicken Noodle Soup

• Prep time: 20 minutes
• Cook time: 45 minutes (stovetop)
• Servings: 6 to 8 generous bowls

Ingredients

• The Chicken & Broth Base:
  • 2 to 3 lbs bone-in, skin-on chicken thighs or a whole small chicken (bone-in chicken yields a vastly richer, more flavorful broth than breasts alone)
  • 2 tbsp unsalted butter or olive oil
  • 8 cups low-sodium chicken broth (or homemade stock)
• The Golden Aromatics & Veggies:
  • 1 large yellow onion, diced
  • 4 stalks celery, sliced into rounds
  • 4 large carrots, sliced into rounds (the more carrots, the sweeter the broth!)
  • 3 cloves garlic, minced
• The Herbs & Seasonings:
  • 3 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2 bay leaves
  • 1/2 tsp ground turmeric (optional, but gives the soup that rich, golden-yellow diner color)
  • Salt and freshly cracked black pepper to taste
  • 1 tbsp fresh lemon juice (stirred in at the end to brighten up all the flavors)
• The Noodles:
  • 2 cups wide egg noodles (uncooked)
  • 2 tbsp fresh chopped parsley for garnish

Instructions

1. Sauté the Aromatics:
   In a large Dutch oven or heavy-bottomed soup pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 6 to 8 minutes until the vegetables start to soften and the onions become translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Build the Pot:
   Pour in the chicken broth. Carefully lay your raw, bone-in chicken thighs directly into the liquid. Drop in the bay leaves, fresh thyme sprigs, turmeric, salt, and black pepper.
3. Simmer and Tenderize:
   Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 25 to 30 minutes, until the chicken is completely cooked through and falling off the bone.
4. Shred the Chicken:
   Use tongs to transfer the cooked chicken to a cutting board. Discard the skin and bones, and shred the tender meat using two forks.
5. Cook the Noodles:
   While the chicken is being shredded, turn the heat on the soup up to a medium simmer. Stir in your wide egg noodles and let them cook uncovered for 6 to 8 minutes until tender.
6. Reunite and Brighten:
   Return the shredded chicken back to the pot. Stir in the fresh lemon juice (this is the chef’s secret to making the flavor pop) and chopped parsley. Taste the soup and adjust salt and pepper if needed. Remove the bay leaves and thyme sprigs.
7. Serve Hot:
   Ladle into warm bowls and serve immediately with some crusty bread or crackers.

The Takeaway: No canned shortcuts or dry packets—just slow-simmered vegetables, tender chicken, and golden egg noodles coming together for the ultimate comfort food remedy.