Chicken noodle soup is the quintessential comfort food, offering both warmth and nourishment in every spoonful. This easy chicken noodle soup is a perfect solution for busy weeknights, delivering rich flavors in less time. By using bone-in, skin-on chicken thigh fillets, it’s possible to create a broth that tastes like you spent hours making it from scratch. This soup is simple, comforting, and so satisfying—ideal for any day of the week!

Easy Chicken Noodle Soup

Why You’ll Love This Recipe

This easy chicken noodle soup strikes a great balance between flavor and convenience. The secret to its incredible taste lies in two key steps: browning the chicken thighs to add depth to the broth and sautéing dried herbs with the onions. These small tricks make a huge difference, transforming a quick weeknight meal into something extraordinary. Plus, you can easily adapt it by adding more veggies, making it as hearty and nutritious as you like. The result is a soup that’s filling, nourishing, and can’t be beat when it comes to comfort.

Ingredients

1.4 lb / 700g bone-in, skin-on chicken thigh fillets
Salt and pepper, to taste
1 – 2 tbsp olive oil, separated
2 tsp dried thyme
2 tsp oregano
1 small onion, diced (brown, white, or yellow)
2 garlic cloves, crushed
2 cups celery, chopped
2 cups carrots, chopped
3 cups chicken broth/stock
3 cups water
6 oz / 200g thick egg pasta (or pasta of your choice)
Finely chopped parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Season the chicken: Generously season the chicken thighs with salt and pepper.
Brown the chicken: Heat 1 tbsp of olive oil in a Dutch oven or large pot over medium-high heat. Add the chicken, skin side down, and cook for 1 1/2 to 2 minutes until browned. Turn the chicken and cook the other side for another 2 minutes. Remove the chicken and set it aside on a plate.
Sauté the vegetables and herbs: Reduce the heat to medium-low. Discard all but about 1 tbsp of fat in the pot. If there’s no fat, add 1 tbsp of olive oil. Add the diced onion, crushed garlic, dried thyme, and oregano to the pot and sauté for 2 minutes until fragrant.
Cook the vegetables: Add the chopped celery and carrots to the pot, cooking for 3 minutes. Add a splash of chicken broth and scrape the browned bits from the bottom of the pot.
Add the chicken and broth: Return the chicken thighs and any juices back into the pot. Add the chicken broth and water. Turn the heat up to medium to bring the soup to a simmer. Cover the pot and cook for 30 minutes or until the chicken is cooked through and tender enough to shred.
Prepare the pasta: While the chicken cooks, bring a separate pot of water to a boil and cook the pasta according to package instructions. Set aside.
Shred the chicken: Once the chicken is cooked, remove it from the pot. Discard the skin, and use two forks to shred the meat into chunks.
Combine and serve: Add the shredded chicken back into the pot. Add the cooked pasta and season the soup to taste with salt and pepper. Serve hot, garnished with chopped parsley, if desired.

Servings and Timing

Servings: 4 – 5
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Add more veggies: Feel free to load the soup up with additional vegetables like zucchini, peas, or spinach. Just chop them up and add them during the vegetable sauté step.
Use different pasta: If you prefer, you can use any pasta of your choice. Just adjust the cooking time so it doesn’t become overcooked or mushy.
Make it spicier: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a bit of heat.
Use chicken breast: For a leaner option, you can substitute skinless, boneless chicken breast fillets, though they won’t yield the same depth of flavor as the thighs.

Storage/Reheating

Storage: If you have leftovers, be sure to store the soup in an airtight container in the fridge for up to 3-4 days. If you want to store it longer, consider freezing the soup for up to 3 months. When storing, it’s best to separate the noodles from the soup as they can get mushy when reheated.
Reheating: To reheat, simply warm the soup on the stovetop over medium heat until heated through. If frozen, allow it to thaw in the fridge overnight before reheating.

FAQs

1. Can I use pre-cooked chicken for this soup?

Yes, you can use pre-cooked chicken, but the flavor won’t be as rich as when you brown the chicken first. Browning the chicken adds extra flavor to the broth.

2. Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used, but they won’t provide the same richness to the broth as bone-in chicken thighs. You can also use chicken breasts for a lighter option.

3. How do I prevent the pasta from getting mushy?

To prevent the pasta from becoming mushy, cook it separately and add it to the soup just before serving. If you plan to store leftovers, keep the pasta separate.

4. Can I add other herbs to the soup?

Definitely! Feel free to experiment with herbs like rosemary, basil, or sage to customize the flavor to your liking.

5. Is this recipe suitable for a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the chicken in a pan first, then add everything to the slow cooker and cook on low for 4-6 hours.

6. What type of pasta works best in this soup?

Thick egg pasta works well, but you can use any pasta you prefer, such as fettuccine, rotini, or even rice noodles. Just be sure to adjust the cooking time accordingly.

7. How do I make this soup gluten-free?

Use gluten-free pasta to make the soup gluten-free. You can also use rice or quinoa as a substitute for pasta.

8. Can I make this soup dairy-free?

Yes, this recipe is naturally dairy-free. Just be cautious about any additions like cheese or cream if you choose to garnish.

9. Can I freeze this soup?

Yes, you can freeze this soup, but it’s best to freeze it without the pasta. The noodles can become mushy when thawed and reheated, so store them separately.

10. How can I make this soup more filling?

Add more vegetables, like potatoes, peas, or corn, or increase the amount of pasta for a heartier meal.

Conclusion

This easy chicken noodle soup is perfect for busy days when you want a quick, hearty, and flavorful meal. By following a few simple tricks, like browning the chicken and sautéing herbs, you can create a rich broth without spending hours in the kitchen. Whether you’re enjoying it on a chilly evening or serving it up for the family, this soup is sure to satisfy your cravings for something comforting and delicious.