Homemade Chicken Noodle Soup

Bone-in chicken thighs and aromatic vegetables make a clear, savory broth for tender shredded chicken, fresh vegetables, egg noodles, and a restrained lemon finish.

75 min

6 servings

A bowl of clear chicken noodle soup holds shredded chicken, carrots, celery, and wide egg noodles.

Ingredients

2 lb bone-in, skin-on chicken thighs

1 medium yellow onion, quartered

3 medium carrots, sliced

3 celery ribs, sliced

4 smashed garlic cloves

8 cups low-sodium chicken stock

4 sprigs fresh thyme

2 bay leaves

8 oz wide egg noodles

1 lemon for zest and juice

2 tbsp chopped fresh parsley, plus kosher salt and black pepper

Equipment

Large soup pot · Fine-mesh sieve · Tongs · Cutting board · Ladle

Rotisserie shortcut

Simmer a rotisserie carcass with aromatics until savory, strain, then add shredded rotisserie meat with fresh vegetables.

Keep noodles tender

Store cooked noodles separately from broth; they continue absorbing liquid as they chill and can turn the soup thick by the next day.

Make the broth

01. Combine chicken, stock, onion, some carrot and celery, garlic, thyme, bay leaves, salt, and pepper; keep the chicken mostly submerged.

02. Bring it only to a simmer, then hold low heat for 35 minutes. Gentle bubbling keeps the broth clear while the thighs turn tender.

Strain and rebuild

03. Lift out chicken, strain the broth, and discard the spent aromatics so the finished soup stays clean and clear.

04. Shred the meat and return it with the reserved fresh carrot and celery, which provide bright texture in the finished bowls.

Cook noodles last

05. Simmer the fresh vegetables until nearly tender before adding noodles, so neither ingredient overcooks.

06. Cook egg noodles just until tender and springy; they should not look swollen or mushy before serving.

Finish and keep

07. Stir in lemon zest, lemon juice, and parsley off heat, then adjust seasoning until the broth tastes savory and lightly bright.

08. For leftovers, cool and store noodles apart from broth. Reheat broth first, then add noodles just long enough to warm through.