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How to make chicken noodle soup

Chicken Noodle Soup

Ah, chicken noodle soup—a classic dish that warms the soul. It’s the comfort food that resonates with nostalgia and is often linked to being cared for during sick days.
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Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: American
Keyword: Costco Chicken Noodle Soup Recipe
Servings: 6
Calories: 320kcal

Equipment

  • Pot

Ingredients

  • 2 dried bay leaves
  • 1 pound 450 g boneless, skinless chicken thighs (about 4–5 pieces)
  • 1 large yellow onion finely diced
  • 8 cups 1.89 L low-sodium chicken stock or homemade broth
  • 5 ounces 140 g wide egg noodles or your preferred pasta shape
  • 2 celery stalks diced (optional but recommended for flavor base)
  • 2 large carrots cut into small chunks
  • 2 tablespoons 28 g butter, rendered chicken fat, or extra-virgin olive oil
  • 3 sprigs fresh thyme or ½ teaspoon dried thyme leaves
  • 1 heaping tablespoon fresh minced garlic about 4 cloves
  • Sea salt and freshly ground black pepper to taste
  • ¼ cup fresh flat-leaf parsley finely chopped
  • 1 teaspoon ground turmeric adds golden color and gentle earthiness
  • ½ teaspoon freshly grated ginger for a subtle warmth and depth

Instructions

Step 1: Prepare the Chicken

  • Start by placing your chicken thighs in a large pot or Dutch oven. Add enough water to cover the chicken completely. Bring it to a boil for about 10 minutes. This step helps to remove impurities and will ensure a clearer broth.
  • After boiling, remove the chicken and set it aside. Keep the water as it will serve as the base of your soup.

Step 2: Sauté the Aromatics

  • In the same pot, melt the butter or heat the olive oil over medium heat. Add the diced onions and sauté until they are translucent, about 5 minutes. Add in the garlic, carrots, and celery. Stir occasionally, allowing the flavors to meld. This step creates a flavor base that sets the stage for the soup.

Step 3: Add Broth and Chicken

  • Pour in the low-sodium chicken stock and the water you set aside. Bring everything to a gentle simmer. Chop the chicken into bite-sized pieces and add it back into the pot along with the dried bay leaves, thyme, turmeric, ginger, salt, and pepper.

Step 4: Simmer

  • Let your soup simmer for about 30 minutes. This time allows the flavors to deepen. Stir occasionally and enjoy the heavenly aroma filling your kitchen.

Step 5: Incorporate the Noodles

  • After half an hour, add in the noodles. Cook according to package instructions, typically about 8-10 minutes. Ensure you taste periodically; overcooked noodles turn mushy.

Step 6: Finish with Fresh Herbs

  • Once the noodles are cooked, remove the bay leaves. Stir in the chopped parsley for a burst of brightness. Adjust seasoning with salt and pepper to taste.
  • Your chicken noodle soup is now ready to serve!

Notes

  • Use bone-in chicken: For an even richer flavor, consider using bone-in thighs or a whole chicken.
  • Don’t skip the herbs: Fresh herbs amplify the taste significantly. Thyme and parsley are your best friends here.
  • Customize noodles: Use your favorite pasta shape. Fusilli or orzo also work wonderfully in this recipe.
  • Make it creamy: For a creamy variation, stir in a splash of heavy cream before serving.
  • Freeze leftovers: Portion leftover soup into freezer-safe containers for a quick meal later.

Nutrition

Calories: 320kcal | Carbohydrates: 30g | Protein: 28g | Fat: 10g | Fiber: 2g
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