Forget the canned stuff, Homemade Chicken Noodle Soup is where it’s at! So much chicken, vegetables & yummy noodles. And it’s easier to make than you might think!
- 1 tablespoon vegetable oil
- 2 skin-on, bone-in chicken thighs (about 3/4 pound)
- 2 skin-on, bone-in chicken breasts (about 1 1/4 pound)
- 1/2 medium onion, diced (about 1 1/3 cups)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 medium celery stalks, diced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 3–4 stems fresh thyme
- 1 dried bay leaf
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, for garnish
- lemon wedge, for serving, if desired
- Heat the oil in a pot or dutch oven over medium-high heat until shimmering. Season the chicken with salt then arrange, skin-side down in the pot. Cook about 6-7 minutes, until skin is golden brown. Move to a plate.
- Add the onion, carrots and celery and a pinch of salt to the pot and cook until softened, about 6-7 minutes. Scraping off any browned bits on the bottom of the pan. Stir in the flour and cook and stir for 1 more minute. Add the chicken broth, stirring to scrape any bits off the bottom of the pan. Bring mixture to a simmer then add the chicken, pressing it into the liquid to fully submerge it. Add the thyme and bay leaf. Reduce the heat to medium-low, simmer partially covered, until chicken is cooked (has reached an internal temperature of 165’F), about 25 minutes. Check occasionally during cooking to ensure that chicken is still submerged. Add water, 1/2 cup at a time to keep chicken in the cooking liquid.
- Remove the chicken to a cutting board and let it cool 5 minutes. (At this point you can also skim the surface of the soup to remove any scum or excess oil/fat.)
- While chicken is cooling, cook the noodles. Bring cooking liquid to a boil and stir in noodles. Cook until al dente, about 5 minutes.
- While noodles are cooking, carefully remove and discard chicken skin, if desired. Using a fork, remove the meat from the bones. Discard bones. Roughly chop the chicken and add it back to the pot.
- Portion into bowls and garnish with fresh parsley. Serve with lemon wedge, if desired.
- Prep Time: 15 minutes
- Cook Time: 30-35