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Best Easy Chicken Noodle Soup

This chicken noodle soup recipe focuses on building flavor through browning the chicken and sautéing the aromatics. Simmering low and slow extracts maximum flavor, resulting in a comforting and restorative soup perfect for any occasion.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs bone-in, skin-on chicken pieces thighs, drumsticks, and/or a whole chicken carcass
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups low sodium chicken broth
  • 4 cups water
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp black peppercorns
  • 1/2 tsp salt plus more to taste
  • 2 tbsp apple cider vinegar or lemon juice
  • 8 oz egg noodles
  • 1 cup chopped cooked chicken shredded or diced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • fine mesh sieve
  • Bowls
  • Ladle

Method
 

  1. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  3. Brown the chicken on all sides (about 5-7 minutes per side). Remove the chicken from the pot and set aside.
  4. Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened (about 8-10 minutes).
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Return the browned chicken to the pot. Add the chicken broth, water, thyme, bay leaf, peppercorns, and salt.
  7. Bring to a boil, then reduce heat to a simmer.
  8. Cover the pot and simmer for at least 1.5 hours, or up to 3 hours, skimming off any foam that rises to the surface.
  9. Carefully remove the chicken from the pot and set aside to cool slightly.
  10. Strain the broth through a fine-mesh sieve into a clean bowl or pot. Discard the solids.
  11. Once the chicken is cool enough to handle, remove the skin and bones. Shred or dice the chicken meat. Discard the skin and bones.
  12. Bring the strained broth to a boil.
  13. Add the egg noodles and cook according to package directions.
  14. Add the cooked chicken to the soup.
  15. Stir in the chopped parsley, dill, and apple cider vinegar or lemon juice.
  16. Taste and adjust seasoning with salt and pepper as needed.
  17. Ladle the soup into bowls and serve immediately.

Notes

For a richer broth, use chicken backs and necks. Simmering the broth longer will also enhance the flavor. Store leftover soup in the refrigerator for up to 3 days. Add the noodles when reheating to prevent them from becoming too soft. Feel free to substitute other vegetables like leeks or parsnips. Using different types of pasta such as ditalini or rotini works well.