Chicken Noodle Soup

This quicker version of homemade chicken noodle soup skips cooking a whole chicken and uses boneless, skinless chicken thighs instead. It’s a comforting meal ready in just 40 minutes!

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

2 tablespoons butter, chicken fat, or olive oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped (optional)
1 heaping tablespoon minced garlic (about 4 cloves)
2 bay leaves
3 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 pound skinless, boneless chicken thighs (4 to 5 thighs)
8 cups chicken stock or broth, low sodium or homemade
5 ounces egg noodles (or pasta of your choice)
Salt and pepper, to taste
1/4 cup fresh parsley, finely chopped
Water or additional stock, as needed

Directions

Sauté the Vegetables
Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Stir occasionally and cook until the vegetables soften slightly, about 5 to 6 minutes.
Add Aromatics
Stir in the minced garlic, bay leaves, and thyme. Cook for about 1 minute, stirring frequently to release their aroma.
Simmer the Soup
Pour in the chicken stock and bring the mixture to a gentle simmer. Taste the broth and adjust the seasoning with salt and pepper as needed. Depending on the saltiness of your stock, you may need to add 1 or more teaspoons of salt.
Cook the Chicken
Submerge the chicken thighs in the broth, ensuring they are fully covered. Bring the soup back to a low simmer. Partially cover the pot with a lid and cook for about 20 minutes, stirring occasionally, until the chicken is cooked through. If the broth level drops too low during cooking, add a splash of water or extra stock.
Prepare the Noodles
Once the chicken is fully cooked, transfer it to a plate to cool slightly. Stir the noodles into the soup and cook according to the package instructions, usually 6 to 10 minutes, until tender.
Shred the Chicken
While the noodles are cooking, shred the chicken into bite-sized strips or dice it into cubes. Return the shredded chicken to the pot.
Finish and Serve
Taste the soup again and adjust the seasoning with more salt and pepper, if necessary. Stir in the chopped parsley and serve immediately.

Tips and Tricks

Choose Your Fat: For a richer flavor, use chicken fat. Olive oil is a lighter alternative.
Thickening the Soup: If you prefer a thicker soup, mix a teaspoon of cornstarch with water and stir it into the broth during the noodle cooking stage.
Herb Substitutions: Fresh thyme adds a fragrant touch, but dried thyme works just as well. Add a pinch of dried oregano or basil for extra flavor.
Noodle Options: Egg noodles are classic, but any pasta works. Try small shapes like ditalini or orzo for variety.
Boost the Flavor: Add a splash of fresh lemon juice, Worcestershire sauce, or fish sauce for a savory kick.

Storage and Reheating

Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days. Note that noodles will soak up the broth over time. Add extra stock or water when reheating.
Freezing: To freeze, remove the portion of soup you plan to freeze before adding noodles. Store the broth, chicken, and vegetables in a freezer-safe container for up to 3 months. When ready to eat, reheat and cook fresh noodles directly in the soup.

FAQs

1. Can I use chicken breast instead of thighs?
Yes, but chicken thighs provide more flavor and stay moist during cooking. If using chicken breasts, reduce the cooking time to avoid drying them out.

2. What if I don’t have fresh parsley?
You can substitute with 1 tablespoon of dried parsley or leave it out entirely. Fresh dill or chives are also great alternatives.

3. How can I make this soup gluten-free?
Use gluten-free noodles or rice instead of egg noodles. Ensure your chicken stock is gluten-free as well.

4. Can I add more vegetables?
Absolutely! Consider adding zucchini, spinach, or peas during the last 5 minutes of cooking for extra nutrients.

5. How do I make this soup creamier?
Stir in a splash of heavy cream or coconut milk after cooking the noodles for a creamy version.