Chicken Noodle Soup Recipe
A classic one-pot chicken noodle soup features tender chicken thighs, egg noodles, and a medley of vegetables for easy comfort.
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Instructions
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Heat a heavy pot over medium-high heat, add oil, then sear salt-seasoned chicken thighs skin-side down for 7 minutes until crispy; remove to a plate.
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Reduce heat to medium, then sauté leeks for 2 minutes, followed by carrots and celery for 2 more minutes; stir in garlic, thyme, pepper, and salt for 30 seconds until fragrant.
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Pour in chicken broth and water, add a bay leaf, scrape the pot bottom, and bring the mixture to a simmer.
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Remove skin and excess fat from the reserved chicken thighs.
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Return chicken to the simmering broth, submerge fully, reduce heat to low, and simmer uncovered for 20-25 minutes until tender, skimming fat if needed.
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Remove chicken and bay leaf; add egg noodles to the pot and cook to al dente according to package directions, maintaining a simmer.
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Shred the cooked chicken and discard bones.
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Remove from heat, return shredded chicken to the pot with parsley and lemon juice, adjust seasoning, and serve.