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A comforting and hearty homemade chicken noodle soup made with bone-in chicken thighs, thick egg noodles, and fresh vegetables, perfect for cold days and soothing meals.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 lb bone-in chicken thighs
  • 3 celery stalks, diced
  • 2 medium carrots, peeled and sliced
  • 1/2 a yellow onion, diced
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried basil
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/2 to 1 teaspoon salt, to taste
  • 1/2 teaspoon black pepper
  • 8 cups chicken stock
  • 12 ounces frozen egg noodles

Instructions

  1. In a large stockpot over medium heat, melt the butter.
  2. Sprinkle chicken thighs with salt and pepper, then brown in the butter about 3–4 minutes per side until deep golden-brown and caramelized.
  3. Remove the chicken, discard the skin, and leave about 2 tablespoons of drippings in the pot.
  4. Add diced celery, sliced carrots, diced onion, minced garlic, dried thyme, and dried basil to the pot and sauté for 3–4 minutes.
  5. Pour in the chicken stock and bring to a boil.
  6. Return the chicken to the pot, reduce heat, and simmer gently with a small bubble for 25–30 minutes.
  7. Remove the chicken and bring the broth back to a boil.
  8. Add the frozen egg noodles and simmer about 20 minutes (or according to package directions) until tender.
  9. When the chicken is cool enough to handle, shred it with two forks.
  10. Stir the shredded chicken back into the pot, taste, and adjust salt and pepper as needed.

Notes

Brown the chicken skin first to render fat for rich flavor, then discard skin to keep broth clear and bright., Keep about 2 tablespoons of pan drippings to sauté vegetables, enhancing the chicken flavor., Simmer soup gently on low heat to keep chicken juicy and broth clean., If using chicken breasts, watch cooking temperature to prevent drying., Adjust salt at the end due to salty store-bought stocks., For leftovers, cook noodles separately or add fresh when reheating to avoid mushy noodles., Freeze soup without cooked noodles; freeze up to 3 months., Reheat gently and add stock or water if soup thickens after storage., Add fresh herbs or lemon juice before serving to brighten flavor., Use salted butter carefully by holding off adding salt until tasting.

Nutrition

Find it online: https://margorecipes.com/homemade-chicken-noodle-soup/