Grandmas Chicken Noodle Soup with Chicken Thighs

Ingredients

• 907 g (2 lb)bone-in, skin-on chicken thighs
• 28 g (2 tbsp)unsalted butter
• 15 ml (1 tbsp)extra-virgin olive oil
• 1 tspkosher salt
• ½ tspcracked black pepper
• 1 largeyellow onion, diced
• 3 largecarrots, sliced into thick rounds
• 3 stalkscelery, sliced
• 4 clovesgarlic, minced
• 1bay leaf
• 1 tspdried thyme
• 1.9 L (8 cups)chicken bone broth
• 475 ml (2 cups)water
• 227 g (8 oz)wide egg noodles
• 15 ml (1 tbsp)fresh lemon juice
• 15 g (¼ cup)fresh parsley, chopped

Instructions

1. 1

   Sear the chicken

   Pat the chicken thighs dry and season generously with salt and pepper. Heat the olive oil and butter in a Dutch oven over medium-high heat. Set the chicken in skin-side down and sear for about 5–7 minutes, until the skin is mahogany-coloured and crisp. Turn and sear the other side for 3 minutes, then transfer the thighs to a plate.

2. 2

   Cook the vegetables

   Lower the heat to medium and add the onion, carrots and celery. Sauté for 6–8 minutes, until the onion is translucent and the carrots have started to soften. Stir in the garlic and dried thyme and cook for 60 seconds.

3. 3

   Simmer the soup

   Pour in the chicken bone broth and water, scraping the bottom of the pot to loosen the browned bits. Return the chicken and any plate juices to the pot and add the bay leaf. Bring to a gentle boil, then turn the heat to low, cover and simmer for 90 minutes.

4. 4

   Add noodles

   Take out the chicken, discard the skin and bones, and shred the meat into bite-sized chunks. Stir the chicken back into the pot, raise the heat to medium and add the egg noodles. Cook for 7–10 minutes, until al dente. Turn off the heat, stir in the lemon juice and parsley, and serve.

What is chicken noodle soup?

Chicken noodle soup is a familiar American comfort dish of chicken, vegetables and noodles in a savoury broth. This version uses bone-in, skin-on thighs and a long simmer to give the broth time to take on flavour.

Searing the thighs first adds browned notes, while lemon juice and parsley stirred in at the end bring a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 25g protein, 26g carbs, 12g fat.

The egg noodles, carrots and onion provide much of the carbohydrate, while the chicken thighs contribute protein and some of the fat. For a balanced plate, serve a bowl with a side of green vegetables or salad.

Why start with bone-in thighs?

Bone-in, skin-on thighs stay in the pot during the long simmer and are shredded only once tender. Searing the skin side until crisp and deeply coloured gives the soup a flavourful base.

The recipe removes the skin and bones before serving, leaving the meat in bite-sized pieces.

Build the flavour base

Browned bits: scrape the pot as the broth and water go in; they loosen into the liquid and contribute savoury flavour.

Vegetables: let the onion, carrots and celery sauté for 6–8 minutes before adding the garlic and thyme. The garlic cooks briefly, for 60 seconds, so it can flavour the base without a long spell in the hot pot.

Keep the simmer gentle

Bring the broth to a gentle boil, then lower the heat, cover the pot and simmer for 90 minutes. A low simmer is the method’s long cooking stage; avoid keeping the soup at a hard boil.

When it is time to shred the chicken, remove it from the pot and discard its skin and bones before returning the meat to the soup.

Cook the noodles at the end

Add the wide egg noodles after the chicken has been shredded and returned to the pot. They need just 7–10 minutes over medium heat, and the useful cue is that they are al dente.

Adding them at this late stage helps keep them from becoming overly soft during the 90-minute simmer.

Finish with lemon and parsley

Stir in the lemon juice and chopped parsley after turning off the heat. Their bright, fresh flavours contrast with the rich broth and browned chicken.

Serve the soup while the noodles are still pleasantly firm. If preparing ahead, storing noodles separately can help preserve their texture.

What to serve alongside

A simple green salad or steamed green vegetables make an easy accompaniment without competing with the soup. Crusty bread is another option for soaking up the broth.

The soup is a complete bowl of chicken, vegetables and noodles, so keep sides straightforward.

Recipe notes & tips

• Dry the chicken skin thoroughly before seasoning to help it sear crisp.
• Give the thighs room in the pot so the skin can brown rather than steam.
• Scrape up the browned bits when adding the broth and water.
• Keep the covered soup at a gentle simmer for the full 90 minutes.
• Check the noodles near the end of their 7–10-minute cooking time.
• Add the lemon juice and parsley after turning off the heat.

Variations

• Add extra vegetables: include more carrots or celery while sautéing the vegetables.
• Use a different noodle: substitute another noodle shape, adjusting the cooking time to its packet directions.
• Add greens: stir in a handful of leafy greens near the end and cook until wilted.
• Use fresh thyme: replace the dried thyme with fresh thyme to suit your preference.
• Make it pepperier: add more cracked black pepper at the table.

Common mistakes to avoid

• Wet chicken skin: pat the thighs dry before seasoning so they can brown properly.
• Rushing the sear: leave the skin side undisturbed for about 5–7 minutes to develop a mahogany colour.
• Skipping the pot scrape: loosen the browned bits with the broth and water to bring them into the soup.
• Boiling hard: lower the heat after the gentle boil and simmer covered for 90 minutes.
• Mushy noodles: add them only after shredding the chicken and cook for 7–10 minutes, until al dente.
• Leaving bones in: remove the thighs and discard the bones and skin before shredding and returning the meat.

How to store

Refrigerate cooled soup in an airtight container for up to 3 days. Reheat gently on the hob until piping hot; noodles may soften as they sit, so for best texture store them separately if making ahead.

Frequently asked questions