Description
A comforting and easy-to-make chicken noodle soup featuring tender shredded chicken, hearty vegetables, and thick egg pasta, simmered to perfection in a flavorful homemade broth. Perfect for chilly days or when you need a warm, nourishing meal.
Ingredients
Scale
Chicken
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets (Note 1)
- Salt and pepper to taste
- 1-2 tbsp olive oil, separated
Vegetables and Aromatics
- 1 small onion, diced (brown, white or yellow)
- 2 garlic cloves, crushed
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 cups celery, chopped (Note 2)
- 2 cups carrots, chopped (Note 2)
Liquids and Pasta
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice) (Note 3)
Garnish
- Finely chopped parsley (optional)
Instructions
- Season Chicken: Generously season the chicken thigh fillets with salt and pepper to enhance the flavor.
- Heat Oil: In a dutch oven or large pot, heat 1 tablespoon of olive oil over medium-high heat.
- Brown Chicken: Place the chicken, skin side down, in the pot and cook for 1½ to 2 minutes until browned. Flip and cook the other side for an additional 2 minutes. Transfer the chicken to a plate.
- Cook Aromatics: Reduce heat to medium-low. Remove all but 1 tablespoon of fat from the pot; if little or no fat remains, add 1 tablespoon olive oil (or 2 tablespoons if there is very little). Add diced onion, crushed garlic, dried thyme, and oregano. Cook for 2 minutes until fragrant.
- Sauté Vegetables: Add chopped celery and carrots to the pot and cook for 3 minutes, allowing them to soften slightly.
- Deglaze the Pot: Pour a small splash of chicken broth into the pot to loosen any browned bits stuck to the bottom. Stir well, scraping to incorporate the flavor.
- Add Chicken and Liquids: Return the browned chicken and its juices to the pot. Pour in the remaining chicken broth and water.
- Simmer: Increase heat to medium and bring the soup to a simmer. Cover with a lid and cook for 30 minutes or until the chicken is fully cooked and tender enough to shred.
- Remove Chicken: Take the cooked chicken out of the pot and place it on a large bowl or plate.
- Add Pasta: Add the thick egg pasta to the pot and cook according to package instructions (usually about 8-10 minutes) until al dente.
- Shred Chicken: While the pasta cooks, remove the skin from the chicken and discard. Using two forks, shred the chicken into bite-sized chunks.
- Combine & Season: Return the shredded chicken to the pot. Taste the soup and season with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls, garnish with finely chopped parsley if desired, and serve hot for a comforting meal.
Notes
- Note 1: Bone-in, skin-on thighs provide more flavor and moisture but can be substituted with boneless, skinless if preferred.
- Note 2: The celery and carrots add texture and sweetness; feel free to adjust quantities to your taste.
- Note 3: Thick egg pasta works best for a hearty soup, but any pasta of choice can be used. Add pasta just before serving to avoid overcooking.
