Homemade Chicken Noodle Soup Recipe
A comforting and hearty homemade chicken noodle soup featuring tender shredded chicken, fresh vegetables, and egg noodles simmered in a flavorful broth enhanced with thyme, turmeric, and a hint of lemon juice. Perfect for cozy meals and soothing cold days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Broth
- 1 teaspoon oil or butter
- 2 1/2 pounds bone-in chicken thighs (or a mix of thighs and breasts)
- 12 cups chicken broth
- 2 bay leaves
- 1/4 teaspoon turmeric
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 large sweet onion, peeled and chopped
- 2–4 cloves garlic, minced
- 1 1/2 cups sliced celery
- 1 1/2 cups sliced carrots
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Additional Ingredients
- 8 ounce Kluski egg noodles
- 1/4 cup chopped parsley
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
Instructions
- Brown the chicken: Heat a large 6-8 quart soup pot over medium heat and add the oil. Generously salt and pepper the chicken thighs on both sides. Place the chicken skin-side down in the pot and brown the skin. Flip and cook the chicken for another 3 minutes. Remove the chicken from the pot and set aside.
- Sauté the aromatics and vegetables: Add the chopped onions and minced garlic to the chicken fat in the pot. Stir and sauté for 3-4 minutes until fragrant. Add the sliced celery, sliced carrots, and fresh thyme leaves, then sauté for another 2 minutes to develop flavors.
- Add broth and simmer chicken: Pour in the chicken broth, add bay leaves and turmeric. Place the browned chicken thighs back into the pot. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir well, cover, and let simmer gently for 30 minutes, reducing heat if necessary.
- Remove chicken and bay leaves, add noodles: Using tongs, remove the bay leaves and chicken thighs from the pot and place chicken on a cutting board. Stir in the egg noodles to the simmering broth and cook for 6-9 minutes until noodles are tender.
- Shred chicken and return to soup: Remove the chicken skins and bones, shred the meat with a fork, and stir the shredded chicken back into the soup.
- Thicken soup and finish flavors: In a small bowl, whisk the cornstarch with fresh lemon juice until combined. Stir this mixture into the soup to slightly thicken the broth. Add chopped parsley and adjust seasoning with salt and pepper to taste. Serve hot.
Notes
- Bone-in chicken thighs used for richer flavor; breasts can be mixed in or substituted but may yield slightly less rich broth.
- Kluski egg noodles provide a tender bite; substitute with your favorite egg noodles or pasta.
- Turmeric adds a subtle warmth and color but can be omitted if unavailable.
- The cornstarch and lemon juice mixture adds a slight thickness and brightness to the broth.
- For a lighter option, you can remove chicken skin before cooking, but skin adds flavor to the broth.
Keywords: homemade chicken noodle soup, chicken soup recipe, easy chicken soup, comfort food, egg noodle soup
Find it online: https://kitchenbyrita.com/homemade-chicken-noodle-soup-recipe/
