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Chicken Noodle Soup

Packed with tender chicken, noodles, and veggies, this chicken noodle soup is the ultimate cozy meal for any day of the week.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Main, Soup
Cuisine: American
Calories: 508
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds skin-on bone-in chicken breasts and/or thighs, trimmed
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp vegetable oil
  • 8 cups chicken broth (preferably not low-sodium)
  • 1 medium yellow onion, chopped
  • 2 whole carrots, peeled and cut into ½-inch pieces
  • 2 ribs celery, cut into ¼-inch pieces
  • 4 sprigs fresh thyme
  • 1 whole bay leaf
  • 5 ounces wide egg noodles (about 3 cups)
  • 2 tbsp fresh dill, minced

Equipment

  • Dutch oven or large soup pot
  • Wooden spoon
  • Tongs
  • Cutting Board
  • Mixing Bowls

Method
 

  1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Place chicken skin-side down and brown 4–5 minutes per side.
  2. Add broth, onion, carrots, celery, thyme, and bay leaf. Scrape browned bits from pan. Bring to a boil, cover, and reduce to low. Simmer until chicken is cooked (15–20 minutes).
  3. Discard thyme and bay leaf. Remove chicken to a cutting board, shred into bite-size pieces with forks, discarding skin and bones.
  4. Bring soup back to a boil and add noodles. Cook uncovered until al dente, following package timing.
  5. Return shredded chicken to the pot, cooking until warmed through. Adjust seasoning with salt and pepper. Stir in fresh dill before serving.

Notes

The soup can be made ahead through step 3 and refrigerated for up to 3 days or frozen for 3 months. Store noodles separately if you plan on reheating in portions.
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