I’m sharing one of my favorite Chicken Soup Recipes, loaded with tender noodles, juicy chicken, and a classic mix of carrots, celery and onions, plus a simple trick I use to keep the noodles from overcooking.
I always get a little excited about a soup that feels simple but sneaks up on you. This is my take on The Coziest Chicken Noodle Soup Recipe For Winter, and yes I call it my Chicken Noodle Soup Homemade because it’s the kind I make when I need something that actually comforts without being fussy.
With bone in chicken thighs and egg noodles, it somehow tastes richer than the effort put in, like it remembers slow afternoons. If you like tried and true dinners, this should be in your Easy Soup Recipes rotation, trust me you’ll want seconds.
Ingredients
- Chicken: they’re packed with protein and iron, makes a rich, comforting broth full of collagen.
- Chicken broth: hydrates and flavors the soup, warm mineral boost and savory depth.
- Carrots: sweet and crunchy, add beta carotene and fiber, brighten the bowl a bit.
- Celery: subtle saltiness and fiber, adds freshness and slight crunch to each spoonful.
- Onion: gives savory sweetness when cooked, offers antioxidants and aroma to soup.
- Garlic: pungent, immune boosting, adds warmth and a layered savory punch.
- Egg noodles: carbs for energy and cozy texture, they soak up all the good broth.
- Parsley and lemon: fresh herbs and citrus lift flavors, add vitamin C and brightness.
Ingredient Quantities
- 2 to 3 pounds bone in chicken thighs and or breasts
- 8 cups low sodium chicken broth
- 1 medium yellow onion, chopped
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 ounces egg noodles (about 3 cups dry)
- 2 tablespoons unsalted butter or 1 tablespoon olive oil
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 cup fresh parsley, chopped
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice, optional
How to Make this
1. Heat 1 tablespoon butter or 1 tablespoon olive oil in a large pot over medium heat, add the chopped onion, sliced carrots and celery, a pinch of the kosher salt and 1/4 teaspoon of the pepper, and cook until veggies start to soften about 5 to 7 minutes, add the minced garlic last minute so it doesnt burn.
2. Pour in 8 cups low sodium chicken broth, add the bone in chicken thighs and/or breasts (2 to 3 pounds), the 2 bay leaves and the thyme (1 teaspoon dried or 1 tablespoon fresh), then stir in the 1 1/2 teaspoons kosher salt listed in the ingredients and the rest of the 1/2 teaspoon black pepper.
3. Bring to a gentle boil, reduce heat to low and simmer uncovered until the chicken is cooked through and tender about 20 to 30 minutes (thighs usually need a bit longer than breasts). Skim any foam or excess fat from the surface with a spoon for a clearer broth.
4. Use tongs to remove the chicken to a cutting board, let cool a few minutes, then shred the meat with two forks, discard bones and skin. If you used breasts check theyre at least 165 F or fully opaque inside.
5. While chicken cools, raise the broth to a simmer again and taste, adjust seasoning if needed, remove and discard the bay leaves.
6. Add the 8 ounces egg noodles to the simmering broth and cook until just tender according to package directions 6 to 8 minutes, dont overcook or they will get mushy.
7. Return the shredded chicken to the pot to warm through for a minute or two, fold in the chopped parsley and the optional 1 tablespoon lemon juice if using to brighten the soup.
8. If you used butter at the start try reserving a little to finish the soup by stirring in the remaining tablespoon for extra richness, otherwise a drizzle of olive oil is fine.
9. Taste one last time, add more kosher salt or pepper if needed, ladle into bowls and serve hot. Enjoy the cozy warmth.
Equipment Needed
1. Large heavy-bottomed pot (6 quart or so)
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Tongs
6. Slotted spoon or small skimmer
7. Measuring cups and spoons
8. Colander
9. Two forks (for shredding)
10. Ladle for serving
Heat 1 tablespoon butter or 1 tablespoon olive oil in your big pot over medium heat. Toss in the chopped onion, sliced carrots and celery with a pinch of kosher salt and 1/4 teaspoon pepper. Cook until they start to soften, about 5 to 7 minutes, then add the minced garlic in the last minute so it wont burn.
Pour in 8 cups low sodium chicken broth, add 2 to 3 pounds bone in chicken thighs and or breasts, the 2 bay leaves and the thyme (1 teaspoon dried or 1 tablespoon fresh). Stir in 1 1/2 teaspoons kosher salt and the rest of the 1/2 teaspoon black pepper.
Bring it up to a gentle boil, then lower the heat and simmer uncovered until the chicken is cooked and tender, about 20 to 30 minutes. Skim any foam or extra fat off the top with a spoon if you want a clearer broth.
Use tongs to lift the chicken out to a cutting board, let it cool a few minutes, then shred with two forks. Toss the bones and skin. If you used breasts make sure theyre at least 165 F or completely opaque inside.
While the chicken cools bring the broth back to a simmer, taste and adjust seasoning, and remove the bay leaves.
Add 8 ounces egg noodles and cook until just tender, about 6 to 8 minutes depending on the package, dont overcook or theyll get mushy.
Return the shredded chicken to the pot just to warm through for a minute or two, fold in the chopped parsley and the optional tablespoon lemon juice to brighten it up.
If you started with butter try reserving a bit and stir in the last tablespoon for extra richness, otherwise a drizzle of olive oil works fine. Taste one last time, add more salt or pepper if needed, ladle into bowls and serve hot. Enjoy the cozy soup.
FAQ
The Coziest Chicken Noodle Soup Recipe For Winter Substitutions and Variations
- Chicken (2–3 lbs bone in thighs or breasts): boneless skinless thighs or breasts, cook shorter and shred; rotisserie chicken, shredded, add near the end; turkey thighs or legs for a bigger, deeper flavor, just cook longer.
- Chicken broth (8 cups low sodium): vegetable broth for a vegetarian swap; water plus 2 tbsp chicken base or 2-3 bouillon cubes to control salt; beef or bone broth for richer flavor.
- Egg noodles (8 oz): any small pasta like ditalini, orzo, or small shells; gluten-free pasta or rice if you need GF, add later so it doesn’t go mushy; spiralized zucchini for a low-carb option, stir in at the end.
- Unsalted butter or olive oil (2 tbsp or 1 tbsp): ghee for nuttier, higher smoke point; avocado or grapeseed oil for neutral flavor; bacon drippings for smoky richness, saute veggies briefly and skim fat as wanted.
Pro Tips
1) Cook the noodles in a separate pot and only add them to each bowl when serving. Left in the soup they soak up all the broth and get mushy overnight, plus you can give picky eaters a different noodle or portion.
2) Brown the chicken first for way more flavor. Sear it skin side down till golden in the pot, pull it out, then cook the onions and carrots in the pan so you scrape up the browned bits and dump them into the broth. It sounds like extra work but the soup tastes richer.
3) Salt in stages and taste often. Put a little salt when you sweat the veggies, add more when the broth is simmering, and always taste after the noodles go in. Noodles hide salt so you might need to tweak at the end. Don’t overdo it though cause it is hard to fix.
4) For a clearer, less greasy broth cool the soup and chill it for a bit then scoop off the solidified fat, or skim with a big spoon and a folded paper towel. Finish with a splash of lemon or a pat of butter right before serving, it makes the flavors pop.
The Coziest Chicken Noodle Soup Recipe For Winter
I’m sharing one of my favorite Chicken Soup Recipes, loaded with tender noodles, juicy chicken, and a classic mix of carrots, celery and onions, plus a simple trick I use to keep the noodles from overcooking.
6
servings
356
kcal
Equipment: 1. Large heavy-bottomed pot (6 quart or so)
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Tongs
6. Slotted spoon or small skimmer
7. Measuring cups and spoons
8. Colander
9. Two forks (for shredding)
10. Ladle for serving
Heat 1 tablespoon butter or 1 tablespoon olive oil in your big pot over medium heat. Toss in the chopped onion, sliced carrots and celery with a pinch of kosher salt and 1/4 teaspoon pepper. Cook until they start to soften, about 5 to 7 minutes, then add the minced garlic in the last minute so it wont burn.
Pour in 8 cups low sodium chicken broth, add 2 to 3 pounds bone in chicken thighs and or breasts, the 2 bay leaves and the thyme (1 teaspoon dried or 1 tablespoon fresh). Stir in 1 1/2 teaspoons kosher salt and the rest of the 1/2 teaspoon black pepper.
Bring it up to a gentle boil, then lower the heat and simmer uncovered until the chicken is cooked and tender, about 20 to 30 minutes. Skim any foam or extra fat off the top with a spoon if you want a clearer broth.
Use tongs to lift the chicken out to a cutting board, let it cool a few minutes, then shred with two forks. Toss the bones and skin. If you used breasts make sure theyre at least 165 F or completely opaque inside.
While the chicken cools bring the broth back to a simmer, taste and adjust seasoning, and remove the bay leaves.
Add 8 ounces egg noodles and cook until just tender, about 6 to 8 minutes depending on the package, dont overcook or theyll get mushy.
Return the shredded chicken to the pot just to warm through for a minute or two, fold in the chopped parsley and the optional tablespoon lemon juice to brighten it up.
If you started with butter try reserving a bit and stir in the last tablespoon for extra richness, otherwise a drizzle of olive oil works fine. Taste one last time, add more salt or pepper if needed, ladle into bowls and serve hot. Enjoy the cozy soup.
Ingredients
-
2 to 3 pounds bone in chicken thighs and or breasts
-
8 cups low sodium chicken broth
-
1 medium yellow onion, chopped
-
3 medium carrots, sliced
-
3 celery stalks, sliced
-
3 cloves garlic, minced
-
8 ounces egg noodles (about 3 cups dry)
-
2 tablespoons unsalted butter or 1 tablespoon olive oil
-
2 bay leaves
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
-
1/2 cup fresh parsley, chopped
-
1 1/2 teaspoons kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon lemon juice, optional
Directions
- Heat 1 tablespoon butter or 1 tablespoon olive oil in a large pot over medium heat, add the chopped onion, sliced carrots and celery, a pinch of the kosher salt and 1/4 teaspoon of the pepper, and cook until veggies start to soften about 5 to 7 minutes, add the minced garlic last minute so it doesnt burn.
- Pour in 8 cups low sodium chicken broth, add the bone in chicken thighs and/or breasts (2 to 3 pounds), the 2 bay leaves and the thyme (1 teaspoon dried or 1 tablespoon fresh), then stir in the 1 1/2 teaspoons kosher salt listed in the ingredients and the rest of the 1/2 teaspoon black pepper.
- Bring to a gentle boil, reduce heat to low and simmer uncovered until the chicken is cooked through and tender about 20 to 30 minutes (thighs usually need a bit longer than breasts). Skim any foam or excess fat from the surface with a spoon for a clearer broth.
- Use tongs to remove the chicken to a cutting board, let cool a few minutes, then shred the meat with two forks, discard bones and skin. If you used breasts check theyre at least 165 F or fully opaque inside.
- While chicken cools, raise the broth to a simmer again and taste, adjust seasoning if needed, remove and discard the bay leaves.
- Add the 8 ounces egg noodles to the simmering broth and cook until just tender according to package directions 6 to 8 minutes, dont overcook or they will get mushy.
- Return the shredded chicken to the pot to warm through for a minute or two, fold in the chopped parsley and the optional 1 tablespoon lemon juice if using to brighten the soup.
- If you used butter at the start try reserving a little to finish the soup by stirring in the remaining tablespoon for extra richness, otherwise a drizzle of olive oil is fine.
- Taste one last time, add more kosher salt or pepper if needed, ladle into bowls and serve hot. Enjoy the cozy warmth.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 488g
- Total number of serves: 6
- Calories: 356kcal
- Fat: 17g
- Saturated Fat: 3.3g
- Trans Fat: 0.08g
- Polyunsaturated: 2g
- Monounsaturated: 6.7g
- Cholesterol: 113mg
- Sodium: 453mg
- Potassium: 583mg
- Carbohydrates: 22g
- Fiber: 1.3g
- Sugar: 3g
- Protein: 40g
- Vitamin A: 4167IU
- Vitamin C: 10mg
- Calcium: 33mg
- Iron: 1mg