There is something truly special about a steaming bowl of Chicken Noodle Soup. It is more than just food. It is a warm hug on a chilly day, a comforting friend when you are feeling down, and a simple, wholesome meal that brings everyone to the table.
Forget the canned stuff. Making this classic soup from scratch is so much easier than you think. The flavors are brighter, the chicken is more tender, and you get to fill your home with the most amazing aroma. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what is not to love? This Chicken Noodle Soup recipe is a keeper for so many reasons. It is packed with deep, savory flavor that can only come from building it step by step. Searing the chicken first makes a huge difference.
We use simple, wholesome ingredients you can find anywhere. Think juicy chicken thighs, fresh carrots, celery, and onions. These are the building blocks of a truly satisfying meal. It’s one of those classic Noodle Soup Recipes that always hits the spot.
It is also incredibly versatile. You can stick to the recipe or add your own favorite herbs and veggies. It is a fantastic way to use up whatever you have in the fridge. This makes it a wonderful and flexible Chicken Pasta Soup.
The best part is how comforting it is. Each spoonful is loaded with tender chicken, soft vegetables, and perfectly cooked noodles in a rich, golden broth. It is the kind of soup that just makes you feel good from the inside out.
Ingredients
- 3 to 3 ½ pounds bone in chicken thighs (skin removed and fat trimmed)
- 1 ½ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon ground thyme
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter
- 2 large carrots (about 1 cup sliced)
- 2 large stalks celery (about 1 cup diced)
- 1 medium yellow onion (about 1 cup diced)
- 2 cloves garlic (minced)
- ¼ cup chicken broth
- 8 cups chicken stock (warmed, use homemade or good quality)
- 1 to 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons fresh parsley (finely chopped)
- 2 teaspoons fresh dill (finely chopped)
- ½ pound dried pasta of choice (I like wide egg noodles, ditalini, or orzo)
Step-By-Step Instructions
Step 1: Prep Your Ingredients
First things first, let’s get everything ready. Dice your carrots, celery, and onion. Mince the garlic so it is all set to go. Next, grab your chicken thighs. Remove the skin and trim off any large pieces of fat.
Step 2: Season And Sear The Chicken
Pat the chicken thighs dry with a paper towel. This helps them get a nice brown crust. In a small bowl, mix the salt, onion powder, garlic powder, basil, oregano, thyme, paprika, and cayenne pepper. Sprinkle this seasoning mix all over the chicken.
Heat some olive oil in a large dutch oven or pot over medium high heat. Carefully place the seasoned chicken in the pot. Sear for about 3 to 5 minutes on each side until they are beautifully browned. Don’t worry, they won’t be cooked through yet. Set the chicken aside on a plate for now.
Step 3: Sauté The Vegetables
Lower the heat a bit and melt the butter in the same pot. Add your diced carrots, celery, and onion. Sauté everything for about 5 minutes. You want the onions to start looking soft and translucent. Now add the minced garlic and cook for just 30 seconds more until you can smell it.
Step 4: Deglaze The Pot
This sounds fancy, but it is super simple. Pour in the chicken broth. Use a wooden spoon to scrape up all those tasty browned bits stuck to the bottom of the pot. This is where so much flavor lives! Let it bubble for a couple of minutes.
Step 5: Simmer The Soup
Pour in the warmed chicken stock. Add the seared chicken thighs back into the pot. Bring the liquid up to a simmer. Let it cook uncovered for about 30 minutes. The chicken will finish cooking, and the vegetables will become nice and tender. You might see some foam rise to the top, just skim it off with a spoon.
Step 6: Cook The Pasta
While the soup is simmering, it is a good time to cook your pasta. Bring a separate large pot of salted water to a boil. Cook your pasta according to the package directions until it is al dente. Drain it and set it aside. Cooking it separately keeps it from getting mushy in your leftover Chicken Noodle Soup.
Step 7: Debone And Chop The Chicken
Carefully remove the chicken thighs from the pot. Let them cool down just enough so you can handle them. Remove the bones and any gristle, and discard them. Chop the delicious thigh meat into bite sized pieces. Then, add all that yummy chicken back into the soup.
Step 8: Finish And Serve
Now for the finishing touches. Stir in the fresh lemon juice, chopped parsley, and dill. This really brightens up the flavors. Give it a taste and add more salt and black pepper if you think it needs it. To serve, place some cooked pasta in each bowl and ladle the hot soup over it. Enjoy your amazing homemade Chicken Noodle Soup!
How To Store Leftovers
Got leftovers? You are in luck because this soup is fantastic the next day. The key is to store the soup and the pasta separately. If you mix them, the noodles will soak up all the broth and become soft.
Place the soup in an airtight container in the refrigerator for up to 4 days. Keep the cooked pasta in a separate container. When you are ready to eat, simply reheat the soup on the stovetop or in the microwave. Add the pasta to your bowl right before serving.
If you want to freeze your Chicken Noodle Soup, do not add the pasta. Let the soup cool completely, then pour it into a freezer safe container. It will keep for up to 6 months. When you want to eat it, just thaw it overnight in the fridge and reheat. Cook fresh pasta to serve with it.
Tips
Want to make your Chicken Noodle Soup even better? Here are a few ideas. Using bone in chicken thighs really does add the best flavor to the broth. The bones release collagen, which gives the soup a richer taste and feel.
Do not be afraid to switch up the vegetables. Leeks, mushrooms, or parsnips would be wonderful additions. Just sauté them along with the carrots and celery. It is a great way to customize many Soup Noodle Recipes to your liking.
For the pasta, feel free to use your favorite shape. Wide egg noodles are classic, but small shapes like ditalini or orzo work great too. They make this Chicken Pasta Soup fun to eat.
A squeeze of fresh lemon juice at the end might seem small, but it makes a big impact. It cuts through the richness of the broth and makes all the other flavors pop. Do not skip it!
Conclusion
There you have it. A straightforward and delicious recipe for classic Chicken Noodle Soup. It is a timeless dish for a reason. It is comforting, nourishing, and brings a little bit of warmth to any occasion.
Whether you are making it for a sick loved one or just for a cozy weeknight dinner, this recipe will not disappoint. We hope you love making and sharing this wonderful soup as much as we do. It is one of those Noodle Soup Recipes that becomes a family treasure.
FAQ
Can I Use Boneless Chicken?
You certainly can. Boneless, skinless chicken thighs or breasts work too. Just keep in mind that you might lose a little bit of the deep flavor that comes from the bones. If using boneless chicken, you may need to reduce the simmering time slightly.
Why Cook The Pasta Separately?
Cooking the pasta in a separate pot prevents it from becoming mushy. Noodles continue to absorb liquid even after they are cooked. Storing them separately from the Chicken Noodle Soup ensures both the soup and the noodles have the best texture when you enjoy the leftovers.
What Other Vegetables Can I Add?
Feel free to get creative. Corn, peas, green beans, or even a handful of spinach stirred in at the end are all great options. This can turn your soup into an even heartier meal. Just add heartier vegetables like potatoes or parsnips with the carrots.
Can I Make This A Gluten Free Chicken Pasta Soup?
Yes, absolutely. The soup base itself is naturally gluten free. To make the entire dish gluten free, simply use your favorite gluten free pasta. Cook it separately according to the package instructions and add it to each bowl when serving this lovely Chicken Pasta Soup.
Classic Chicken Noodle Soup
A deeply savory and comforting Chicken Noodle Soup made from scratch with tender chicken thighs, fresh vegetables, and perfectly cooked noodles in a rich, golden broth. Easier than canned and so much more flavorful.
Requirements
Ingredients
Instructions
- Dice carrots, celery, and onion. Mince garlic. Remove skin and trim fat from chicken thighs.
- Pat chicken dry. Mix salt, onion powder, garlic powder, basil, oregano, thyme, paprika, and cayenne pepper in a bowl. Season chicken with this mix.
- Heat olive oil in a large pot over medium-high heat. Sear chicken 3-5 minutes per side until browned. Set aside.
- Melt butter in the same pot. Sauté carrots, celery, and onion for 5 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom. Let it bubble for a few minutes.
- Add warmed chicken stock and seared chicken thighs back to the pot. Bring to a simmer and cook uncovered for 30 minutes until chicken is done and vegetables are tender. Skim any foam.
- Cook pasta in a separate large pot of salted boiling water until al dente. Drain and set aside.
- Remove chicken from soup, let cool slightly, then debone and chop into bite-sized pieces. Add chopped chicken back to the soup.
- Stir in fresh lemon juice, chopped parsley, and dill. Taste and adjust seasoning with salt and black pepper if needed.
- To serve, place cooked pasta in bowls and ladle hot soup over it. Enjoy!
Notes
Store soup and pasta separately to prevent noodles from becoming mushy. Soup keeps in an airtight container in the refrigerator for up to 4 days, or frozen (without pasta) for up to 6 months.
Using bone-in chicken thighs adds richness to the broth. Feel free to use other vegetables like leeks, mushrooms, or parsnips. A squeeze of fresh lemon juice at the end brightens all the flavors.
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