Description
This easy chicken noodle soup is the ultimate comfort food made with bone-in, skin-on chicken thighs, hearty vegetables, and egg pasta. It delivers rich flavors in less time, perfect for busy weeknights or when you’re craving something warm and satisfying.
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)
Instructions
- Generously season the chicken thighs with salt and pepper.
- 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.
- Reduce heat to medium-low. Discard all but about 1 tbsp of fat in the pot. Add 1 tbsp of olive oil if there’s no fat left. Add the diced onion, crushed garlic, dried thyme, and oregano, sautéing for 2 minutes until fragrant.
- Add the chopped celery and carrots, cooking for 3 minutes. Add a splash of chicken broth and scrape the browned bits from the bottom of the pot.
- Return the chicken and any juices back into the pot. Add the chicken broth and water, stirring to combine. Bring to a simmer, cover, and cook for 30 minutes or until the chicken is cooked through and tender.
- While the chicken cooks, bring a separate pot of water to a boil and cook the pasta according to package instructions. Set aside.
- Once the chicken is cooked, remove it from the pot. Discard the skin and shred the meat into chunks using two forks.
- Add the shredded chicken back into the pot. Add the cooked pasta, and season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Notes
- For a lighter version, substitute boneless, skinless chicken breasts for the thighs.
- To prevent mushy pasta, cook the pasta separately and add it to the soup just before serving.
- If desired, add extra veggies such as zucchini, peas, or spinach for added nutrition.
- This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. Store pasta separately if freezing.
- For extra spice, add red pepper flakes or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
