A wholesome and hearty soup made from chicken thighs and egg noodles cooked with celery, carrot and onion in a chicken stock broth. Serve with fresh parsley and crusty bread.
Chicken soup has long been associated with providing comfort and nourishment. There was a whole feel-good book series named after it in the '90s! But it's not just in our heads. Chicken Noodle Soup is the perfect combination of vegetables, protein and carbs that provide excellent nutrients. It also tastes amazing and will warm you up from the inside out.
I love a good soup, particularly in the cooler months. If you're looking for more inspiration, check out my wide collection of soups on my website. Or for a slow cooker chicken soup, head over to my Slow Cooker Whole Chicken Soup. It is made exactly how it sounds - by placing a whole chicken in the slow cooker!
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Ingredient notes:
- Chicken thighs: While I generally buy boneless chicken thighs, bone-in are a great option for soup. They are full of flavour and have excellent health benefits! Once the chicken has cooked in the broth, the meat will easily come away from the bone as you shred it.
- Noodles: Use your favourite type of noodles or whatever you have to hand. This could be egg, rice, soba or ramen noodles for example.
- Stock: I prefer to use a salt-reduced stock for this recipe. Then I can add more seasoning later on, if it needs it.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a large pot or pan heat the olive oil over a gentle heat. Add the onion, celery and carrot and gently sauté for a few minutes. Place the chicken thighs in the pot then pour over the chicken stock.
Simmer for 30 minutes or until the chicken is cooked through and comes away from the bone easily. Remove the thighs from the pot and place on a chopping board.
Add the dried noodles to the soup to cook while you shred the chicken. Using two forks, pull the chicken apart. Discard the bones and place the shredded chicken in the pot.
Once the noodles have cooked through, season to taste and serve with chopped parsley on top.
Recipe FAQs:
Absolutely. Allow the soup to cool to room temperature before placing it in labelled zip lock bags, then lay flat in the freezer. To get the soup easily into the bags, place the bag into a large cup or small jug. Pull the edges of the bag over the lip of the cup, then use a soup ladle to add the soup.
No, egg noodles contain wheat. However, you can replace them with rice noodles or soba noodles (if made from 100% buckwheat flour, they are gluten free).
Yes of course. Bone-in chicken thighs provide a lot of flavour but more importantly, great nutrients. But chicken breasts will absolutely work.
Storage:
Store any leftover chicken noodle soup in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until the chicken is piping hot the whole way through.
Chicken soup can also be frozen. See the FAQs above for tips on how to freeze this soup. Defrost bags of soup in the fridge overnight, then reheat as above.
Top tips:
You can either use store-bought or homemade chicken stock in this recipe. For a guide on how to make your own stock at home, check out my easy Multi Cooker Chicken Stock recipe. It includes instructions on how to make the stock with or without a multi cooker.
Related Recipes:
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Chicken Noodle Soup
A hearty soup made from chicken thighs and egg noodles cooked with carrot, celery and onion in a chicken stock broth.
Ingredients
- 1 Tbsp olive oil
- 1 onion, finely sliced
- 3 celery stalks, roughly chopped
- 2 carrots, peeled and sliced
- 500g chicken thighs, skinless, bone-in
- 2L chicken stock, salt reduced
- 80g dried egg noodles
To serve
- Chopped parsley
Instructions
- In a large pot or pan heat the olive oil over a gentle heat. Add the onion, celery and carrot and gently sauté for a few minutes.
- Place the chicken thighs in the pot then pour over the chicken stock. Simmer for 30 minutes or until the chicken is cooked through and comes away from the bone easily.
- Remove the thighs from the pot and place on a chopping board. Add the dried noodles to the soup to cook while you shred the chicken.
- Using two forks, pull the chicken apart. Discard the bones and place the shredded chicken in the pot.
- Once the noodles have cooked through, season to taste and serve with chopped parsley on top.
Notes
- I use bone-in chicken thighs as this gives the soup even more flavour and nutrients. You can absolutely use boneless thighs, or even chicken breast if you have it to hand.
- Another nutritious addition is half a bag of baby spinach. Add the spinach at the same time as the shredded chicken. Serve just after it has wilted.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 116mgSodium: 755mgCarbohydrates: 19gFiber: 1gSugar: 7gProtein: 30g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Grace says
Yum! Just made this for the family, super quick and easy. So simple, yet so delicious. Will be making this again especially when those winter bugs hit.
Naomi says
Can you freeze this soup?
VJ cooks says
Absolutely. Allow the soup to cool to room temperature before placing it in labelled zip lock bags, then lay flat in the freezer. To get the soup easily into the bags, place the bag into a large cup or small jug. Pull the edges of the bag over the lip of the cup, then use a soup ladle to add the soup.
Michelle says
Hi, can I check if this recipe uses 1 or 2 litres of stock? The ingredients say 2 but the ingredients photo just shows 1 litre. I assume it's 2 but thought no harm in checking!
Thanks!
VJ cooks says
Hi Michelle, sorry for the confusion. Yes it's definitely 2L, sometimes we just show the ingredients as an overview but I appreciate that could be misleading.
Karyn says
Can you substitute the Chicken Stock by making a stock using Chicken Maggi Stock Powder? Or would that be substandard? Surely they're basically the same thing?
VJ cooks says
Yes that would be totally fine!
Lizzie says
Will this make in the slow cooker? 8 hours on slow?
VJ cooks says
No sorry. The vegetables still need to be sautéed in the pan first. Then there's only 30 minutes of simmering before shredding the meat and adding the noodles. This isn't a a recipe you can dump and walk away from as each of the ingredients requires different cooking times and methods.
Charlotte says
If i wanted to skip the noodles and add more veges, which ones would you recommend for this recipe? Thanks!
VJ cooks says
You could use sliced cabbage, diced potato or kumara, cauliflower or broccoli florets, sliced mushrooms, frozen peas... it really is up to you.