Soups
Chicken noodle soup
A clear homemade chicken broth with vegetables, shredded chicken and soft noodles. Simple and comforting.
- 60 min15 prep · 45 cook
- EasyDifficulty
- 330 kcalper serving
Ingredients
4 servings
- Chicken thighs, bone in2
- Chicken breast1
- Onion1
- Carrots2
- Celery sticks2
- garlic2 cloves
- Water2 l
- thyme2 sprigs
- Egg noodles150 g
- Chopped parsley2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Put the chicken in a large pot with the water, half the onion, the garlic and the thyme. Bring to the boil and skim off the foam.
- 2
Simmer gently until the chicken is cooked through.
- 3
Lift out the chicken, shred the meat and discard the skin and bones. Strain the broth.
- 4
Dice the carrots, celery and the rest of the onion and simmer them in the broth until tender.
- 5
Add the noodles and cook until soft.
- 6
Return the chicken, season with salt and pepper and serve with parsley on top.
Tips and questions
- Can I freeze chicken noodle soup?
- Freeze the broth with the chicken and vegetables for up to 3 months, but without the noodles. Cook fresh noodles when you reheat it, or they turn mushy.
- Why use thighs as well as breast?
- Bone-in thighs give the broth body and flavour, and they stay juicy. Breast alone makes a thinner broth and dry meat.
- Can I make it gluten-free?
- Yes, use rice noodles or gluten-free pasta and cook them separately so the broth stays clear.
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