November 29, 2022

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Cooking Is My World

Chicken Noodle Soup – Once Upon a Chef

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Old-fashioned chicken noodle soup will make you feel better, no matter what ails you.

Everyone needs a good chicken noodle soup recipe — or at least a loving person to make it for them. The golden, rich broth teeming with egg noodles and veggies always warms you up and makes you feel better, whether you’re under the weather or just in need of a little comfort. This recipe, adapted from One-Hour Comfort: Quick, Cozy, Modern Dishes For All Your Cravings by America’s Test Kitchen, is super cozy and easy. It relies on good-quality store-brought chicken broth to deepen the flavor, so the soup doesn’t need to cook for hours and rest overnight like traditional chicken soup. In fact, it’s ready in just 45 minutes, so you can make it on a weeknight.

If you don’t plan to serve the soup right away, wait to add the noodles and chicken to the soup so they don’t overcook. It takes less than 10 minutes to boil the noodles and warm the chicken, so it’s easy to do right before serving. Alternatively, if you don’t plan to serve the soup all at once, you can boil the noodles separately and keep them separate from the broth, then simply add them as needed when serving. Serve chicken noodle soup with saltine crackers, crusty bread, or biscuits.

What You’ll Need To Make Chicken Noodle Soup

ingredients for chicken noodle soup

Step-by-Step Instructions

Begin by chopping the veggies.

chopped vegetablesNext, season the chicken with the salt and pepper.

seasoning the chicken with salt and pepper

Heat the oil in a Dutch oven or large soup pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and cook until browned, 4 to 5 minutes.

browning the chicken in a dutch oven

Flip the chicken and cook 4 minutes more.

browning the chicken on the other side

Add the broth, onion, carrots, celery, thyme sprigs, and bay leaf, and use a wooden spoon to scrape up any browned bit from the bottom of the pan.

adding the vegetables, broth, and herbs

Bring to a boil, cover, and reduce the heat to low.

bringing the soup to a boil

Simmer until the chicken is cooked through (15 to 17 minutes for breasts and about 20 minutes for thighs).
Discard the thyme sprigs and bay leaf.

chicken soup after simmering

Using tongs, remove the chicken from the soup and transfer to a cutting board. Using 2 forks, shred the chicken into bite-size pieces; discard the skin and bones.
shredded chicken for chicken noodle soup

Return the soup to a boil over medium-high heat and add the noodles. Cook, uncovered, until the noodles are al dente (check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken).

cooking the noodles

Add the shredded chicken and cook over medium heat until chicken is warmed through, a few minutes. Add the dill, then season the soup with salt and pepper to taste (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the chicken broth you used). Serve hot and enjoy.

adding the chicken and dill to the soup

Make-Ahead or Freeze Chicken Noodle Soup

If you’d like to make the soup ahead of time or freeze, stop at the point where you remove the cooked chicken from the broth. Shred the chicken and store in a container in the fridge or freezer. Let the soup sit until it’s cool enough to put in the fridge, then cover and refrigerate until ready to serve (or put in a sealable container in the freezer and store for up to 3 months). When ready to reserve, defrost if necessary, and then bring the soup to a boil on the stovetop. Add the noodles and proceed with the recipe.

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Chicken Noodle Soup

Old-fashioned chicken noodle soup will make you feel better, no matter what ails you.

Ingredients

  • 2 pounds skin-on bone-in chicken breasts and/or thighs, trimmed of excess skin or fat
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 8 cups chicken broth (preferably not low-sodium), best quality
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and cut into ½-inch pieces
  • 2 celery ribs, cut into ¼-inch pieces
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 5 ounces (3 cups) wide egg noodles
  • 2 tablespoons minced fresh dill

Instructions

  1. Season the chicken with the salt and pepper. Heat the oil in a Dutch oven or large soup pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and cook until browned, 4 to 5 minutes. Flip the chicken and cook 4 minutes more.
  2. Add the broth, onion, carrots, celery, thyme sprigs, and bay leaf, and use a wooden spoon to scrape up any browned bit from the bottom of the pan. Bring to a boil, cover, and reduce the heat to low. Simmer until the chicken is cooked through (15 to 17 minutes for breasts and about 20 minutes for thighs).
  3. Discard the thyme sprigs and bay leaf. Using tongs, remove the chicken from the soup and transfer to a cutting board. Using 2 forks, shred the chicken into bite-size pieces; discard the skin and bones.
  4. Return the soup to a boil over medium-high heat and add the noodles. Cook, uncovered, until the noodles are al dente (check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken). Add the shredded chicken and cook over medium heat until chicken is warmed through, a few minutes. Season the soup with salt and pepper to taste (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the chicken broth you used). Stir in the dill and serve.
  5. Make-Ahead/Freezer-Friendly Instructions: The soup can be made through step 3 (up until adding the noodles), and refrigerated for up to 2 days. Keep the chicken in a separate container in the fridge, and add to the soup before serving. If you don’t plan to serve the soup all at once, you can boil the noodles separately and keep them separate from the broth, then simply add them as needed when serving. You can also freeze the soup for up to 3 months.

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 508
  • Fat: 21 g
  • Saturated fat: 6 g
  • Carbohydrates: 33 g
  • Sugar: 7 g
  • Fiber: 2 g
  • Protein: 44 g
  • Sodium: 874 mg
  • Cholesterol: 126 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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