Ultra‑Satisfying Chicken Noodle Soup
A deeply rewarding bowl of chicken noodle soup made with juicy boneless chicken thighs, fragrant bay leaves and thyme, and classic egg noodles. This recipe strikes the perfect balance between speed and richness—ready in about 40 minutes—with a broth that’s flavorful and noodles that hold their texture.
Ingredients
- 1 lb boneless skinless chicken thighs
- 5 oz egg noodles
- 2 tablespoons butter or oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 3 sprigs fresh thyme
- 8 cups chicken stock
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- In pot, heat butter; sauté onion, carrots, celery until softened.
- Add garlic, bay leaves, thyme; cook 1 minute.
- Pour in stock and bring to simmer.
- Add chicken thighs; simmer until cooked through, about 15 minutes.
- Remove chicken, shred, and return to pot.
- Stir in noodles and cook until tender, about 6 minutes.
- Season, stir in parsley, and serve.