Homemade Chicken Noodle Soup

Name: Homemade Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1.4 lb bone-in, skin-on chicken thighs; 2 cup celery; 2 cup carrots; 1 small onion; 2 clove garlic; 3 cup chicken stock/broth; 3 cup water; 6 oz thick egg pasta; 1.5 tbsp olive oil; 2 tsp dried thyme; 2 tsp dried oregano; salt and pepper; finely chopped parsley for garnish

This homemade chicken noodle soup is hearty, comforting, and simple enough for a weeknight dinner. Bone-in chicken builds a rich broth, while tender vegetables and egg noodles make every bowl warm and satisfying.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

bone-in, skin-on chicken thighs
1.4 lb
celery
2 cup
carrots
2 cup
small onion
1
garlic
2 clove
chicken stock/broth
3 cup
water
3 cup
thick egg pasta
6 oz
olive oil
1.5 tbsp
dried thyme
2 tsp
dried oregano
2 tsp
salt and pepper
finely chopped parsley for garnish

Step-by-Step Instructions

Pat the chicken dry, then season it well on both sides with salt and black pepper.

Heat 1 tbsp olive oil in a Dutch oven or large pot over medium-high heat.

Add the chicken skin-side down and sear for 1 1/2 to 2 minutes, until lightly browned. Turn and cook the second side for about 2 minutes more. Transfer the chicken to a plate.

Reduce the heat to medium-low. Leave about 1 tbsp fat in the pot and discard the rest. If the pot looks dry, add a little more olive oil. Stir in the onion, garlic, dried thyme, and dried oregano.

Cook for 2 minutes, stirring often, until the onion begins to soften. Add the celery and carrots, then cook for another 3 minutes.

Pour in a small splash of the broth and scrape up any browned bits from the bottom of the pot.