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–+ servings
A hearty bowl of chicken noodle soup, featuring shredded chicken, egg noodles, carrots, and celery, garnished with parsley.

Weeknight Chicken Noodle Soup

This chicken noodle soup is a quick and comforting meal perfect for busy weeknights. It uses simple ingredients and comes together in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Noodle Standing Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 239
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2.5 pounds bone-in chicken thighs
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 10 cups chicken broth
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3 cups uncooked kluski or other egg noodles about 8 ounces
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
Optional
  • Additional salt and pepper

Equipment

  • 6-qt. stockpot
  • Plate

Method
 

  1. Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; discard all but 2 tablespoons drippings.
  2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
  3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
  4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition

Calories: 239kcalCarbohydrates: 14gProtein: 18gFat: 12gSaturated Fat: 3gCholesterol: 68mgSodium: 1176mgFiber: 2gSugar: 3g

Notes

This recipe was shared by Katherine Sullivan.

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