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A cozy classic chicken noodle soup made from scratch with browned bone-in chicken thighs, sautéed veggies, and thick egg noodles in a rich, savory broth. Serves about six and perfect for cold days or when comfort food is needed.

Ingredients

Scale
  • 4 bone-in chicken thighs, skin-on
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 bay leaves
  • 8 cups chicken stock
  • 12 ounces frozen egg noodles
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Melt butter in a large stockpot over medium heat. Add bone-in chicken thighs and brown skin until golden and fat renders, about 5-7 minutes per side.
  2. Remove chicken thighs from pot. Discard the skin, reserving about 2 tablespoons of drippings in the pot.
  3. Add chopped onion, carrots, celery, and minced garlic to the reserved drippings. Sauté until vegetables are softened, approximately 5 minutes.
  4. Stir in dried thyme, dried basil, bay leaves, salt, and pepper.
  5. Pour in chicken stock and return browned chicken thighs to the pot. Bring to a gentle simmer (barely bubbling) and cook for 25-30 minutes until the chicken is tender. Skim off any foam or excess fat as needed.
  6. Remove chicken thighs from the pot. Shred or dice the meat, discarding bones.
  7. Add frozen egg noodles to the simmering broth and cook until tender, about 5-7 minutes.
  8. Return shredded chicken to the pot. Heat through and adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.

Notes

Discard the chicken skin after browning but keep the drippings to sauté vegetables for deeper flavor., Simmer the soup gently to keep broth clear and chicken tender., If substituting chicken breasts, monitor closely to prevent drying out., Cook noodles separately for leftovers or freezing to avoid sogginess., Add fresh parsley or a squeeze of lemon juice before serving to brighten flavor., Soup freezes well for up to three months without noodles; freeze noodles separately if desired., Use rotisserie chicken to save time by adding it near the end and simmering vegetables in stock for flavor.

Nutrition

Find it online: https://gingerbaking.com/homemade-chicken-noodle-soup/