This One Pot, Easy Chicken Noodle Soup is a simple yet super delicious recipe that will satisfy all your comfort food cravings. A heartier version of a childhood favorite… seriously, what could be better? It’s like a big, snuggly hug in a bowl!
With just a few spoonfuls, this show-stopping soup entree will have your whole family begging you to make it over and over again. I like to serve mine with crusty baguette and butter crackers (ahem, the best of both worlds!) along with lemon wedges and a ton of fresh herbs for that extra oomph of flavor.
Other soups you’ll swoon over include my SCRATCH-MADE Cream of Celery, these Mini Chicken Pot Pies with Mushroom Gravy, this Cheesy Buffalo Blue Lasagna Soup, and my Individual French Onion Pots of Magic! Oh, and you can never go wrong with serving any and all of these with my Homemade Garlic French Bread!
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INGREDIENTS FOR THIS RECIPE:
This soup comes together with inexpensive pantry staples you probably already have in your kitchen. Here’s everything you’ll need:
- Olive Oil + Butter
- Yellow Onion
- Carrots
- Celery
- Garlic
- Chicken Stock
- Chicken Thighs
- Lemons
- Thyme
- Bay Leaves
- Tumeric
- Chicken Boullion
- Pasta Noodles
- Salt + Pepper
- Fresh Parsley
While I prefer to use big curly pasta noodles, you could also swap them out for any other shape or even egg noodles if that’s what you have on hand.
PRO-TIPS & TIDBITS:
It’s very important to use a good quality chicken stock. While you can use broth, the stock is darker in color and will result in a better tasting result. You could also swap the stock for bone broth for an extra bump in protein.
Sautéed onion, fresh lemon juice, and herbs are game-changers. These ingredients are the backbone of the stock flavoring. The more herbs, the better. I like adding a ton of fresh thyme, ,bay leaves, and fresh parsley at the end for a pop of brightness.
Chicken soup is always more flavorful with chicken thighs verses chicken breasts. There’s no need to cut up the chicken before adding to the pot, as the thighs become fall-apart tender while simmering in the liquids. Seriously, they’ll shred apart with the touch of a spoon. Breasts tend to stay a bit firmer and won’t tenderize as nicely as the darker meat.
Season the stock before adding the chicken thighs. I typically buy unsalted stock so I can adjust the seasonings myself. I like to add a mixture of salt and chicken bouillon… seriously, it’s the best flavor combo! Then I also add turmeric for its color and anti inflammatory benefits. When the chicken has simmered and been shredded, taste again and add more salt + bouillon if needed.
DIFFERENT VARIATIONS:
- I went ahead and kept this version dairy free, however a splash of heavy cream or half and half will create a creamy chicken noodle soup.
- Add fresh spinach or kale at the end of the cooking process for a veggie-forward soup.
- Swap the noodles for cheese ravioli or tortellini!
MORE COMFORT FOODS YOU’LL LOVE:
Piadine (Italian Flatbread) with Creamy Italian Salad
My Grandma June’s Fully Loaded Potato Casserole
Beef and Mushroom Lasagna Soup
Cheesy Potato Casserole with Plum Tomatoes
Alabama White Sauce Pulled Chicken Sandwiches
Roasted Pork Loin with Apples and Fingerling Potatoes
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- 1 tbsp. Olive Oil
- 1 tbsp. Butter
- 1 Onion, chopped
- 3 Large Carrots, sliced
- 3 Celery Ribs, chopped
- 3 Garlic Cloves, minced
- 8 cups Chicken Stock
- Juice of 3 Lemons
- 8 Thyme Sprigs, stems removed
- 2 Bay Leaves
- 1 tbsp. Turmeric
- 1 tbsp. Chicken Boullion
- 1 tsp. each Salt + Pepper
- 1.5 lbs. Chicken Thighs
- 8 oz. Dry Pasta Noodles
- Fresh Parsley, for garnish
- Add the olive oil and butter to a large stockpot over medium-high heat with the onion, carrots, celery, and garlic. Sauté for 6 - 8 minutes, or until onions have softened.
- Add the chicken stock, lemon juice, thyme, bay leaves, and chicken bouillon to the stockpot. Mix well. Season with salt and pepper, taste, and adjust if necessary.
- Add the chicken thighs to the stockpot and bring to a boil. Then reduce to a simmer for 45 - 50 minutes, or until chicken is fall-apart tender.
- Remove the chicken from the stockpot, shred, and return to the pot. Bring liquid back to a boil and add the noodles. Cook 1 minute less than what the box recommends for al dente.
- Discard the bay leaves and garnish with fresh parsley.
LEFTOVERS & STORAGE:
- Store any leftovers in an airtight container, refrigerated, and consume within 3 days.
- Reheat in a saucepan over a low heat or you can microwave until warmed through. When reheating, I tend to add a bit more stock or water, as the noodles will soak up some of the liquids while they are storing.
- I don’t recommend freezing this recipe, as the noodles and vegetables will become mushy as it thaws.
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