Quick Answer
To make chicken noodle soup from scratch, simmer bone in chicken thighs in water or broth with onion, carrot, celery and herbs for about 40 minutes, until the chicken reaches 165 F.
Lift out the chicken, shred it and return it to the pot. Cook egg noodles right in the broth for 6 to 8 minutes.
Finish with salt, pepper, fresh parsley and a squeeze of lemon. For leftovers, cook the noodles separately so they do not turn mushy.
What Ingredients Do You Need?
This makes about 8 servings:
- 2 pounds bone in, skin on chicken thighs (or a mix of thighs and breasts)
- 10 cups water, or 6 cups water plus 4 cups low sodium chicken broth
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 carrots, sliced into coins
- 3 ribs celery, sliced
- 3 cloves garlic, minced
- 2 bay leaves and 1 teaspoon dried thyme
- 6 ounces wide egg noodles
- Salt, pepper, chopped parsley and a lemon
Why Use Chicken Thighs?
Bone in thighs have more fat, collagen and flavor than boneless breasts. The bones and skin enrich the broth as they simmer, and the dark meat stays juicy even after a long cook.
If you prefer white meat, use half breasts and half thighs. Pull the breasts out as soon as they reach 165 F so they do not dry out.
How Do You Make Chicken Noodle Soup, Step by Step?
1. Cook the vegetables. Heat the oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 6 to 8 minutes until the onion is soft. Stir in the garlic for 30 seconds.
2. Add the chicken. Put the thighs in the pot straight from the package. USDA FSIS advises not washing raw chicken, since rinsing can splash bacteria around the sink and counters.
3. Simmer. Add the water or broth, bay leaves, thyme and 2 teaspoons of salt. Bring to a boil, then lower to a gentle simmer. Cook partly covered for 35 to 45 minutes.
4. Check the temperature. The chicken is safe at 165 F in the thickest part, per the USDA safe temperature chart. Thighs are even more tender if they simmer a bit past that.
5. Shred. Lift the chicken onto a cutting board. Let it cool for 10 minutes, then pull off the skin and bones and shred the meat with two forks.
6. Cook the noodles. Skim excess fat from the broth if you like. Bring it back to a boil, add the noodles and cook for 6 to 8 minutes. Stir the chicken back in.
7. Finish. Remove the bay leaves. Season with salt, pepper, parsley and a squeeze of lemon.
How Do You Make the Broth Taste Richer?
- Brown the chicken skin side down for 5 minutes before simmering.
- Use part store bought broth in place of some of the water.
- Add a Parmesan rind to the pot while it simmers.
- Simmer gently. A hard boil makes broth cloudy and the meat stringy.
- Salt in stages and taste at the end. Underseasoned broth tastes flat.
A squeeze of lemon at the end brightens the whole pot without tasting sour.
Why Do Noodles Get Mushy in Soup?
Noodles keep soaking up broth after they are cooked. In leftovers, they swell, go soft and drink up much of the liquid.
If you plan to have leftovers, cook the noodles in a separate pot of salted water. Add them to each bowl as you serve. Store the noodles and soup apart.
What Noodles Work Best?
Wide egg noodles are the classic choice because they are tender and cook fast. Kluski style thick noodles hold up a little better.
You can also use small pasta like ditalini, rotini or orzo. For gluten free soup, use rice or a gluten free pasta, and cook it separately since it breaks down faster.
Can You Make Chicken Noodle Soup With Rotisserie Chicken?
Yes, and it saves a lot of time. Cook the vegetables, add 8 cups of broth and simmer for 15 minutes. Stir in 3 to 4 cups of shredded rotisserie chicken and the noodles, and cook until the noodles are tender.
For extra flavor, simmer the rotisserie carcass in the broth for 30 minutes first, then strain.
Can You Make It in a Slow Cooker or Pressure Cooker?
Slow cooker: add the raw vegetables, chicken, broth and herbs. Cook on low for 6 to 7 hours. Shred the chicken, then add the noodles and cook on high for 15 to 20 minutes.
Pressure cooker: saute the vegetables, add the chicken and broth and cook at high pressure for about 10 to 12 minutes with a natural release. Shred the chicken and simmer the noodles using the saute setting.
How Do You Store and Reheat Chicken Noodle Soup?
Cool the soup quickly and refrigerate it within 2 hours. Eat it within 3 to 4 days. Reheat until steaming hot, to 165 F, which is the USDA guideline for leftovers.
Can You Freeze Chicken Noodle Soup?
Yes, but freeze it without the noodles. The National Center for Home Food Preservation notes that pasta can become soft in frozen soup. Freeze the broth, chicken and vegetables in portions for up to 2 to 3 months.
Thaw it in the fridge overnight, bring it to a simmer and cook fresh noodles right in the pot.
Frequently Asked Questions
Can I use boneless chicken?
Yes. The broth will be lighter, so use store bought broth instead of water.
How much salt should I add?
Start with 2 teaspoons in the pot and add more at the end. It depends on your broth.
Should I skim the foam?
You can. It is harmless protein, but skimming makes a clearer broth.
Can I add other vegetables?
Yes. Peas, spinach, parsnips and mushrooms all work well.
The Bottom Line
Homemade chicken noodle soup is simple: soften the vegetables, gently simmer bone in thighs until they hit 165 F, shred the meat and cook the noodles at the end.
Season well, brighten it with lemon, and keep the noodles separate for leftovers so every bowl tastes freshly made.
