Chicken Noodle Soup
Yield: 10 cups
Calories: 344kcal
This stovetop chicken noodle soup recipe is the best comfort food. Saute the chicken and vegetables first for maximum surface flavor before simmering.
Ingredients
- 2 ½ pounds (1.1 kg) bone-in, skin on chicken breasts
- 1 teaspoon (6 g) kosher salt, more for seasoning
- ½ teaspoon black pepper, more for seasoning
- 2 tablespoons (15 ml) olive oil, divided
- 2 cups (227 g) yellow onions, ½" dice
- 1 cup (114 g) celery, ¼" slices
- 2 cups (284 g) carrots, peeled, ¼" slices
- 1 tablespoon (9 g) minced garlic
- 1 ½ teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 2 dried bay leaves
- 8 cups (1.9 L) unsalted chicken stock
- 4 cups (227 g) wide egg noodles
- 1 tablespoon (4 g) chopped parsley
Instructions
- Season the Chicken - Season both sides with salt and pepper.
- Cook the Meat - Heat a large pot or dutch oven over medium heat. Add 1 tablespoon of olive oil. Once hot, place the chicken skin-side down. Cook until golden brown, about 6 to 8 minutes.Flip and cook until the bones are browned, about 5 minutes. Transfer to a plate. There should be about 1 tablespoon of drippings left in the pan.
- Saute the Vegetables - Add 1 tablespoon of olive oil to the pan and heat over medium heat. Once hot, add the onions. Stir and cook until softened and lightly brown, about 5 minutes. Add celery, and cook for 3 minutes. Add carrots, and cook for 2 minutes.Add garlic, thyme, and rosemary to the pan, stir and cook for 30 seconds. Add salt and pepper, and stir to combine.
- Simmer the Soup - Add the chicken back to the pan, skin-side up. Add bay leaves and chicken stock. Bring the liquid to a boil, cover, and reduce to a simmer over medium-low heat. Reduce heat to low if needed to keep the stock at a simmer. Cook the soup until the chicken reaches an internal temperature of 160ºF (71ºC), about 15 to 25 minutes. Discard bay leaves and remove the chicken from the pot.
- Shred the Chicken - Once cool enough to handle, remove the skin and bones. Shred the chicken into small pieces using two forks.
- Add the Noodles - Turn the heat to medium-high. Once the stock is at a rapid simmer, add the pasta. Stir and cook until tender, 5 to 7 minutes. Turn off the heat. Add the shredded chicken and allow it to warm for a few minutes. Taste and season with salt and pepper as needed.
- To Serve - Garnish the soup with chopped parsley and serve hot.
Notes
- Using Boneless Chicken Breast or Thighs: Sear the surface and check for doneness earlier as they cook quicker. The soup will not have as much body with boneless cuts.
- Using Leftover Chicken: Add 2 to 3 cups of shredded meat at the end of cooking to warm.
- Using Dried Herbs: Add ¾ teaspoon dried thyme or 1/2 teaspoon dried rosemary.
- Storing: Store the cooled soup in the refrigerator for up to 7 days. Add more stock if needed for reheating.
- Freezing: Store in individual containers for 2 months. Defrost overnight in the refrigerator, or run the container over cool water, then reheat.
- Reheating: Cook over medium heat on the stovetop until hot. Add more stock or water to thin out the soup.
Nutrition
Calories: 344kcal | Carbohydrates: 25g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 387mg | Potassium: 686mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4368IU | Vitamin C: 6mg | Calcium: 235mg | Iron: 6mg
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Recipe Video