Homemade Chicken Noodle Soup

Ingredients

• 4boneless, skinless chicken thighs, trimmed and cut into thin strips
• 30 ml (2 tbsp)rapeseed or olive oil
• 1 mediumonion, peeled and diced
• 2 clovesgarlic, peeled and chopped
• 2 stickscelery, finely diced
• 2 largecarrots, peeled and finely diced
• to tastesalt and freshly ground black pepper
• 1.5 litreschicken stock, homemade if possible
• 60 gfine egg noodles
• 5 ml (1 tsp)thyme leaves
• 1bay leaf
• 5 ml (1 tsp)Worcestershire sauce
• 4scallions, finely sliced

Instructions

1. 1

   Soften vegetables

   Heat the oil in a large saucepan over a medium heat. Add the onion, garlic, celery and carrots with a little salt and plenty of black pepper. Cook gently for about 10 minutes, stirring, until softened but not browned. Stir in the chicken and cook for a further five minutes.

2. 2

   Simmer soup

   Stir in the stock and bring it to the boil. Cover and simmer for 10 minutes. Add the noodles and thyme leaves, then cook for another 10 minutes. Stir in the Worcestershire sauce, taste and adjust the seasoning.

3. 3

   Finish and serve

   Divide the soup between four bowls, scatter over the scallions and serve.

What is chicken noodle soup?

Chicken noodle soup is a familiar broth-based dish built from chicken, vegetables and noodles. Its appeal is in the combination of a savoury stock and filling ingredients in one bowl.

This version uses chicken thighs for the soup’s main protein and a gentle simmer to bring the vegetables, noodles and stock together. It is a simple stovetop recipe rather than a dish tied to one particular regional tradition.

Nutrition and macros by portion

The nutrition label shows one serving as written: 338 calories, 20g protein, 0g carbs, 0g fat.

The noodles and vegetables contribute most of the carbohydrates, while the oil and chicken thighs provide much of the fat and the chicken supplies the protein. Balance a bowl with a side salad or extra vegetables; the nutrition figures supplied list no carbohydrates despite the noodles in the recipe.

Why start with these vegetables?

Aromatic base: onion, garlic, celery and carrot soften first in oil, lending flavour to the stock as the soup cooks.

Even pieces: finely dicing the celery and carrots helps them cook through in the time allowed. Keep the chicken in thin strips so it cooks quickly too.

How to keep the vegetables tender

Gentle heat: cook the diced vegetables for about 10 minutes over a medium heat, stirring from time to time. They should soften without taking on much colour.

Chicken timing: add the strips after the vegetables have softened and cook them for five minutes before pouring in the stock. Avoid rushing this stage by turning the heat up high.

When are the noodles done?

Noodle timing: add the egg noodles after the covered stock has simmered for 10 minutes, then cook for another 10 minutes as directed. Check a noodle before serving; it should be tender rather than firm in the centre.

Serving soon: noodles continue to soften as they sit in hot broth, so serve the soup once they are cooked to your liking.

How to season the broth

Stock choice: homemade chicken stock is suggested, but a ready-made stock works too. Its saltiness varies, so taste the soup before adding more salt.

Final seasoning: the Worcestershire sauce goes in near the end, followed by a taste and any seasoning adjustment. The sliced scallions add a fresh finish at the table.

What to serve with it

For a simple meal, serve the soup on its own in warmed bowls. Bread or toast makes a handy accompaniment for dipping into the broth.

If you want something fresh alongside, offer a green salad or sliced raw vegetables. Keep any sides uncomplicated so the soup remains the centre of the meal.

Recipe notes & tips

• Cut the chicken into evenly sized thin strips so it cooks at a similar rate.
• Keep the vegetables moving gently in the pan to soften them without browning.
• Taste the stock before adding much salt, particularly if it is bought ready-made.
• Use a large saucepan so the stock and ingredients have room to simmer.
• Serve promptly once the noodles are tender to avoid them becoming too soft.

Variations

• Use olive oil: choose it instead of rapeseed oil for the vegetable base.
• Add more herbs: increase the thyme slightly if you prefer a more pronounced herbal flavour.
• Swap the noodles: use another fine noodle, adjusting the cooking time to its packet instructions.
• Add extra greens: stir in a handful of finely sliced greens towards the end of cooking.
• Finish with lemon: squeeze a little lemon juice into each bowl for a brighter flavour.

Common mistakes to avoid

• Browning the vegetables: keep the heat moderate and stir gently so they soften without colouring.
• Crowding the chicken strips: cut them thinly and spread them through the pan so they cook evenly.
• Adding salt too early: stock can already be salty, so taste the finished broth before adjusting.
• Overcooking the noodles: check them as they approach the end of their cooking time and serve when tender.
• Letting the soup stand too long: serve soon after cooking because the noodles continue to soften in the broth.

How to store

Cool leftovers promptly, then refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan until piping hot; the noodles may absorb broth as they sit, so add a little stock or water if needed.

Frequently asked questions