Nothing brings comfort to your tummy and warmth to your bones like a bowl of homemade soup. This simple and satisfying chicken soup with egg noodles and veggies is made with simple ingredients from scratch. Nothing will warm you through like a simple comforting bowl of tender chicken in fresh broth. Every hot spoonful tastes like home…
I am truly amazed at the thought that something so simple can be so satisfying and comforting. Some moods call for a good beef stew or maybe a taste for creamy type soups, but fresh chicken soup? This I could go for any time. It needs no thought. Summer, winter, autumn, fall? I’m always down for a bowl of this easy chicken soup with egg noodles.
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It is truly a simple comfort that never gets old. Just about everyone has their own version and this has sort of become the one we enjoy regularly at home. I think of my mom every single time I make it, although, it is quite different from her Spanish-style version (loaded with minced cilantro and big handfuls of skinny fideo-style noodles).
This version is simple and delicious with big meaty bites of tender juicy chicken thighs, sliced veggies, and egg noodles mixed in. I always like to serve a bowl and finish it off with lots of fresh minced parsley, and a squeeze of fresh lemon on top. It adds a bit of zip and makes the soup so bright and tasty…
Related: Juicy Roasted Sheet Pan Chicken Thighs
make Simple & Satisfying Hot chicken Noodle Soup
Start by bringing your water to a boil in a stock pot tossing in all your rough-cut veggies plus salt, pepper, garlic, a little drizzle of olive oil, plus some bay leaves and fresh parsley. Bring everything back up to a simmer.
add bone-in chicken thighs
Next, add your chicken. You can use boneless chicken, but I’ve noticed time and time again that bone-in chicken makes the juiciest, most tender bites of chicken in the soup. Bring everything back up to a boil and then reduce heat back down to a simmer. Simmer chicken thighs on low for 20 to 30 minutes or until cooked through. At this point, you can skim any foam from the top as you go, if desired.
continue simmering your stock
When the chicken is cooked through, remove it from the pot and set aside on a cutting board to cool. Bring heat back up to a light simmer and continue to cook the rough cut veggies into the stock for another 35 to 45 minutes to continue flavoring the soup.
remember: Reducing Means Big Flavor…
You can certainly simmer it longer, if desired. The longer you choose to reduce at this point, the more concentrated the flavors will become in your soup. The liquid will continue to evaporate as well, so be careful to let it come to a rolling boil. Adjust the heat as needed to preserve a constant simmer (especially while chicken is cooking).
When time is up, grab either a strainer, a slotted spoon or a skimmer to remove overcooked veggies from the stock pot. It just makes it so much easier and gives you a nice silky soup. Strain the stock into a large bowl and side aside for a moment.
Add fresh veggies
Now over medium heat, drizzle some olive oil into the same stock pot and add reserved sliced carrot, celery, and onion plus minced garlic. Stir to combine and cook to sweat the onions and soften all the vegetables, about 8 to 10 minutes.
add the stock back in
Now pour the stock water back into the pot and bring to a simmer letting the vegetables cook into the water.
add your noodles
At this point, you can also add in the curly egg noodles. Cook for 15 more minutes or until noodles are soft and veggies are cooked through. Taste to adjust seasonings if needed. If you love egg noodles like I do, you gotta check out this easy ground beef egg noodle skillet dinner!
pull chicken off the bone and add back in
While the veggies and noodles finishing cooking up, begin pulling the chicken off the bone, shredding it a bit into smaller pieces as you go. Add the chicken back into the pot with the cooked veggies and noodles and stir to combine. Reheat the chicken into the soup for another 5 minutes and serve.
garnish simple satisfying chicken soup w/ fresh parsley
Serve hot and garnish with lots of fresh minced parsley and a squeeze of fresh lemon juice, if desired. It will be a bowl of warming comfort that you can come back to again and again…
Make this simple wholesome easy chicken soup with egg noodles when you crave a taste of home…Or just need a simple, satisfying hot soup for those cold, rainy days…. It’s healthier than a canned version because you’ll have more control over the sodium levels and nothing beats fresh cooked veggies and tender simmered bites of chicken.
Simple & Satisfying Hot Chicken Soup Recipe
Equipment
Ingredients
- 1 pack Bone-in Chicken Thighs
- 1 pack Wide Egg Noodles - I used about half a pack
- 1 tbsp Olive oil
- 3 or 4 Bay Leaves
- 1 large Turnip - peeled, rough cut
- 2 medium Onions - one rough cut / one diced to add back in later on
- 2 medium Parsnips - peeled both rough cut
- 4 Carrots - 2 peeled and rough cut / 2 diagonally sliced to add back in later on
- 4 stalks Celery - 2 rough cut / 2 diagonally sliced to add back in later on
- 1 bunch Parsley - half trimmed and tossed in / the other half minced for garnish later on
- Coarse Salt + Ground Pepper - or 1 tsp whole peppercorns
- 6 cloves Fresh Garlic - 4 cloves Smashed tossed in / the remaining 2 minced to add back in later on
Instructions
- In a 6-quart stock pot, add 17 cups or about 4.25 quarts of water. Bring water to a boil and drizzle in a little olive oil. Toss in all your rough cut veggies (reserving the ones to be diced and added back in later on). Along with veggies, toss in pinches of salt, ground pepper (or whole peppercorns if using), garlic, plus some bay leaves and half the trimmed stems from your bunch of fresh parsley. Reserve the rest for later. Bring everything back up to a simmer.
- Next, add in your pack of bone-in chicken thighs. For this recipe I used a pack of 5. Bring everything back up to a simmer and reduce the heat a little, continuing to cook everything with a light running simmer, uncovered for 25 to 30 minutes or until the chicken thighs are cooked through. At this point, you may skim off any foam that appears at the top with a spoon, if desired.
- When chicken is cooked through, remove it from the stock pot and set aside, let cool. Continue to reduce the stock with the rough cut veggies in the pot for another 35 to 45 minutes (or longer if desired), simmering uncovered. At this point, you can pull your chicken off the bone and shred lightly or pull apart into long strips or bite size pieces and collect in a bowl. Finish off the stock by straining the stock into a large bowl removing overcooked veggies, parsley stems, peppercorns, etc. Set aside.
- Returning to the same stock pot, drizzle a little olive oil and add in fresh diced carrot, celery, and onion. Toss to combine and soften. Season with a little salt and pepper. Add in minced garlic and continue cooking through until onions sweat, and become fragrant and veggies soften. About 8 to 10 minutes.
- Next, add your strained soup stock back in letting everything come back up to a simmer letting the vegetables cook into the soup, about 10 or 15 more minutes. At this point, you can also add in the curly egg noodles. Cook for 10 to 15 more minutes or until noodles are soft and veggies are cooked through.
- Now add in your cooked, pulled chicken back into the pot, giving it a stir and letting it re-heat into the soup for another 5 minutes. Taste to adjust for seasoning, if needed. Mince the rest of your reserved parsley and add it back into the soup to finish. Serve hot, with a squeeze of fresh lemon juice over the top if desired.
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