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Bowl of Homemade Chicken Noodle Soup

Easy Homemade 30 Minute Chicken Noodle Soup

There is nothing quiet like chicken noodle soup on a cold winter day or when you are feeling under the weather. However, it isn't always possible (or practical) to spend a few hours making stock from scratch. We've used our favorite tricks to replicate the flavors of the best chicken noodle soup in this speedy version.
5 from 2 votes
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Servings 8

Ingredients
  

  • 1 tbsp butter
  • 1 tbsp olive oil extra virgin
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 cup celery chopped
  • 1.5 cups carrots chopped
  • 2 bay leaves
  • 1 tsp dried thyme leaves
  • 1 tbsp dried parsley
  • 12 cups chicken stock
  • 6 chicken thighs boneless and skinless
  • 2 cups dried egg noodles

Instructions
 

  • Sauté: Heat a large pot or Dutch oven over medium heat and melt butter and olive oil. Add the onions and sauté on their own for 1 minutes. Add the carrots and celery and continue to sauté for an additional 3-5 minutes until the vegetables begin to soften. Stir the vegetables every minute or so to prevent them from sticking.
  • Add Aromatics: Add the garlic, bay leaves, dried thyme, and parlsey. Stirring consistently cook for about 1 minute or until you can smell the garlic.
  • Simmer: Pour in the chicken stock and add the whole chicken thighs directly into the soup ensuring they are fully covered by the broth. Cover the pot and bring the soup to a boil then reduce heat to a simmer. Allow to simmer until the chicken thighs are fully cooked, about 15 minutes.
  • Remove Chicken: Once the chicken thighs are fully cooked, carefully remove them from the soup with tongs and place on a cutting board and allow to cool slightly.
  • Add Noodles: Stir in the egg noodles and dried parsley and cook until done, about 6-8 minutes.
  • Shred Chicken: While the noodles cook shred the chicken with 2 forks or with a stand mixer (see note). Alternatively, you can roughly chop the chicken with a knife
  • Season and Serve: Once noodles are fully cooked add the chicken back into the soup and taste the broth and adjust seasoning to taste. Sometimes I find we need to add quiet a bit more salt depending on the stock we used. Serve and enjoy

Notes

Note 1 - The easiest method to shred chicken is with a stand mixer if you have one. Using the paddle attachment mix on low speed for 30-45 seconds.