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Classic Homemade Chicken Noodle Soup – Easy One-Pot & Best Comfort Food

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This classic homemade chicken noodle soup is a one-pot wonder that builds flavor layer by layer, using simple ingredients and bone-in chicken thighs for a rich, comforting broth. Perfect for feeding a crowd or enjoying as a cozy weeknight meal.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 2 large yellow onions, diced (about 2 cups)
  • 4 celery stalks, sliced (about 1½ cups)
  • 4 medium carrots, peeled and sliced (about 2 cups)
  • 4 garlic cloves, minced
  • 2½ pounds bone-in, skin-on chicken thighs
  • 10 cups low-sodium chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8 ounces wide egg noodles
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Melt the butter in a large pot over medium heat. Add the diced onions, celery, and carrots. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
  2. Add the minced garlic and cook for 1 minute more, until fragrant.
  3. Push the vegetables to the sides of the pot and place the chicken thighs skin-side down in the center. Cook undisturbed for 4 to 5 minutes until the skin is golden brown. Flip and cook for another 3 minutes on the other side.
  4. Pour in the chicken broth and water. Add the bay leaves, thyme, rosemary, salt, and pepper. Stir, scraping up any browned bits from the bottom of the pot.
  5. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes until the chicken is cooked through and tender.
  6. Using tongs, transfer the chicken thighs to a large bowl. Let cool slightly, then remove and discard the skin and bones. Shred the meat into bite-sized pieces.
  7. Bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions (usually 6 to 8 minutes), stirring occasionally.
  8. Reduce the heat to low. Stir the shredded chicken back into the pot and let warm through for 2 to 3 minutes.
  9. Remove the bay leaves and discard. Stir in the fresh parsley and lemon juice. Taste and adjust seasoning as needed.
  10. Serve immediately, garnished with extra parsley if desired.

Notes

For best results, use bone-in, skin-on chicken thighs. Cook noodles just until al dente to prevent mushiness. For leftovers, consider cooking noodles separately and adding to individual bowls. The soup can be refrigerated for up to 4 days or frozen (without noodles) for up to 3 months.

Nutrition

Keywords: chicken noodle soup, homemade soup, comfort food, one-pot meal, easy dinner

Find it online: https://lolaspoon.com/classic-homemade-chicken-noodle-soup-easy-one-pot-and-best-comfort-food/