What type of chicken is best suited for this dish?

Bone-in, skinless chicken thighs or breasts work well, providing tender, flavorful meat that holds up during simmering.

Can I substitute the noodles for a different type?

Yes, you can use gluten-free noodles or other pasta varieties; just adjust cooking time to ensure they remain al dente.

Bay leaves add depth, thyme offers earthy notes, and parsley brings a fresh, bright finish to the broth.

Absolutely, this preparation naturally avoids dairy ingredients while maintaining rich flavor through broth and spices.

Keep leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to preserve texture and taste.

A comforting, timeless soup brimming with tender chicken, vegetables, and noodles in a savory broth&perfect for soothing both body and soul.

Chicken: 1 ½ lbs (700 g) bone in skinless chicken thighs (or breasts), 6 cups (1.5 L) low sodium chicken broth
Vegetables: 2 medium carrots sliced, 2 celery stalks sliced, 1 medium onion diced, 3 garlic cloves minced
Noodles: 6 oz (170 g) wide egg noodles
Herbs & Seasonings: 2 bay leaves, 1 tsp dried thyme (or 1 tbsp fresh thyme chopped), ½ tsp dried parsley (or 1 tbsp fresh parsley chopped plus more for garnish), ½ tsp black pepper, 1 tsp salt (or to taste)
Optional: 1 tbsp olive oil, 1 tbsp lemon juice (for brightness)

Step 1:: In a large pot or Dutch oven heat olive oil over medium heat (if using). Add onion carrots and celery sauté for 4 5 minutes until softened.
Step 2:: Add garlic cook for 1 minute until fragrant.
Step 3:: Pour in chicken broth. Add chicken thighs bay leaves thyme parsley pepper and salt. Bring to a boil.
Step 4:: Reduce heat cover and simmer for 25 minutes until chicken is cooked through.
Step 5:: Remove chicken to a plate shred with two forks discarding bones.
Step 6:: Meanwhile add egg noodles to the simmering broth cook for 7 8 minutes until al dente.
Step 7:: Return shredded chicken to the pot. Stir in lemon juice (if using) and adjust seasoning to taste.
Step 8:: Remove bay leaves. Ladle soup into bowls garnish with fresh parsley and serve hot.

Substitute gluten free noodles for a gluten free option. Pairs well with crusty bread or a light salad.

Large pot or Dutch oven, Chefs knife, Cutting board, Ladle

Contains Eggs (in noodles). May contain gluten (in noodles) use gluten free noodles if needed. Always double check ingredient labels for allergens.

This classic chicken noodle soup is a comforting dish that brings warmth and nourishment to any table.

→ What type of chicken is best suited for this dish?: Bone-in, skinless chicken thighs or breasts work well, providing tender, flavorful meat that holds up during simmering.
→ Can I substitute the noodles for a different type?: Yes, you can use gluten-free noodles or other pasta varieties; just adjust cooking time to ensure they remain al dente.
→ How do the herbs influence the flavor?: Bay leaves add depth, thyme offers earthy notes, and parsley brings a fresh, bright finish to the broth.
→ Is it possible to make this dish dairy-free?: Absolutely, this preparation naturally avoids dairy ingredients while maintaining rich flavor through broth and spices.
→ What is the best way to store leftovers?: Keep leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently to preserve texture and taste.