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.
- 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.
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.
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.
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.
Made this recipe?
Please click on the stars below to rate it or, write a review!
- 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
- Chopped parsley
- 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.
- 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: 1
Amount 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.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.