This Chicken Noodle Soup Recipe Might Just Be The Best Ever

A steaming bowl of chicken noodle soup is the perfect comfort on a chilly winter evening, and it's good for your health too! Homemade chicken noodle soup is packed with vitamins and minerals from the vegetables and broth, and it can help bolster your immune system if you're battling a cold. Besides its health benefits and comforting warmth, it's also quite simple to make.

While grabbing a can of soup from the store might seem like the easiest choice, those canned soups often contain excessive amounts of salt and other unhealthy preservatives. Making the soup yourself is rewarding, as it allows you to choose healthier ingredients and adjust the recipe to your liking.

The "Ultimate Chicken Noodle Soup" recipe featured on Taste of Home has garnered over 1 million views, indicating its popularity. Ranking as the third most viewed recipe on the site, it's a testament to its quality.

What sets this chicken soup recipe apart? The use of bone-in chicken thighs browned in canola oil imparts a deep flavor to the broth, while garlic, onions, carrots, and celery contribute both texture and antioxidants. The thighs are simmered in the broth until they reach a juicy and tender state, enhancing the flavor further.

The preparation time for this recipe is a mere 15 minutes, with a cooking duration of 45 minutes, plus additional time for cooling. Yielding ten servings, which is equivalent to 3 1/2 quarts, the steps to create this savory chicken noodle soup are outlined below.

Chicken Noodle Soup Recipe

INGREDIENTS

• 2-1/2 pounds bone-in chicken thighs
• 1-1/4 teaspoons pepper, divided
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 10 cups chicken broth
• 1 large onion, chopped
• 1 garlic clove, minced
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon fresh thyme, minced, or 1/4 teaspoon dried thyme
• 3 cups egg noodles (about 8 ounces)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice

INSTRUCTIONS

• Begin by patting the chicken dry with paper towels and seasoning with 1/2 teaspoon pepper and salt. Heat canola oil in a 6-qt. stockpot over medium-high heat. Gently add the chicken, skin-side down, and cook for 3-4 minutes. Remove the chicken, discard the skin, and reserve two tablespoons of drippings; discard the rest or save for another use.
• Cook the onion in the reserved drippings for 4-5 minutes, stirring occasionally. Add the garlic and cook for another minute. Pour in the broth and bring to a boil. Return the chicken to the pot, adding celery, carrots, bay leaves, and thyme. Lower the heat to a simmer, cover, and cook until the chicken is tender, about 25-30 minutes.
• Transfer the chicken to a plate and take the pot off the heat. Stir in the noodles, cover, and let stand for 20-22 minutes.
• Once the chicken is cool enough to handle, remove and discard the bones. Shred the meat and return it to the pot. Mix in the parsley and lemon juice. Remove the bay leaves and season with salt and pepper to taste.

Don't forget to keep the vegetable scraps and chicken bones to make broth for your next soup!

NUTRITION FACTS:

1 and 1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein.

If you try this recipe, share your thoughts on the homemade chicken noodle soup in the comments below!