AmericanChicken noodle soup
Chicken noodle soup: America's homemade chicken broth with tender chicken, carrots, celery and egg noodles
Chicken noodle soup is what American families cook when someone has a cold or the first snow falls, from Brooklyn delis to Minnesota kitchens. Bone-in chicken thighs simmer with onion, carrot and celery to make a quick golden broth, then the meat is shredded back in with wide egg noodles. The common mistake is boiling the noodles in the soup hours ahead: they swell, turn mushy and drink the broth. Cook them just before serving, or separately if you plan leftovers. The chicken is done when it reaches 74 °C and pulls easily from the bone. Serve with crackers or crusty bread. Chef's tip: finish each bowl with a squeeze of lemon and a handful of dill or parsley; the brightness makes a plain broth taste homemade.
- Prep
- 15 min
- Cook
- 45 min
- Difficulty
- Easy
- Serves
- 6
- Per serving
- 300 kcal
Ingredients
- 1 tbsp butter or oil
- 1 onionchopped
- 3 carrotssliced
- 3 sticks celerysliced
- 2 cloves garliccrushed
- 1 ¾ lb bone-in chicken thighsskin removed
- 2 litres chicken stock
- 3 sprigs fresh thyme
- 1 bay leaf
- 7 oz wide egg noodles
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp fresh parsley or dillchopped
- ½ lemon (optional)juice
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Method
0/6 doneStep 1: Melt 1 tbsp butter or oil in a large pot over medium heat. Add 1 onion, 3 carrots and 3 sticks celery and cook for 8 minutes until softened, then stir in 2 cloves garlic for 1 minute.
9 minStep 2: Add 1 ¾ lb bone-in chicken thighs, 2 litres chicken stock, 3 sprigs fresh thyme and 1 bay leaf. Bring to a boil, skim off any foam, then simmer gently, partly covered, for 30 minutes.
30 minStep 3: Lift out the chicken. Check it reads 165°F at the thickest part next to the bone, then shred the meat with two forks and discard the bones, thyme stalks and bay.
Step 4: Return the soup to a boil, add 7 oz wide egg noodles and cook for 6–8 minutes until just tender.
7 minStep 5: Stir the chicken back in, season with 1 tsp salt and ½ tsp black pepper, and heat for 1 minute.
Step 6: Ladle into bowls, scatter with 3 tbsp fresh parsley or dill and add a squeeze of ½ lemon if you like. Cool leftovers quickly and refrigerate for up to 3 days.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 28 g
- Carbs
- 26 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chicken noodle soup take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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