This Classic Chicken Noodle Soup Recipe is inspired by my late grandfather. Growing up, every time I went to my grandpa’s house, he would always make chicken noodle soup.
And I’m not talking about Campbell’s, people. I’m talking all day simmered, melt your heart with deliciousness chicken noodle soup. His soup had so much love and care in it that I can smell and taste it to this day.
This is my take on my grandpa’s classic recipe. But this version will take much less time! I make this for my husband when he is sick and he always loves it. There’s just something about classic chicken noodle soup that makes you feel at home, right?
With the weather cooling down soon, you’ll want to get this on your weekly rotation. This is easy enough to tackle on a weeknight. Or, make this and enjoy watching football on the couch all weekend.
- 2 tbsp olive oil
- 4 chicken thighs (bone in or boneless)
- 1 cup chopped onion
- 3 cloves chopped garlic
- 8 cups chicken broth or stock
- 1 cup chopped carrots
- 2 cups chopped celery
- 3 bay leaves
- 1/2 tsp salt
- 1 tsp pepper
- Italian parsley, for topping
- 1 package noodles
Classic Chicken Noodle Soup Recipe:
Add olive oil to a large pot or Dutch Oven on medium heat. Add chicken thighs and let them cook for 6 minutes each side, then transfer to a plate.
After your chicken is removed, keep heat on medium and add onions and garlic. Saute until onions are translucent and garlic is very fragrant. This should take about 5 minutes.
Next, add broth, carrots, celery, bay leaves, salt, and pepper. Put lid on pot and bring everything to a boil. Then, simmer for 20 minutes.
After 20 minutes,the carrots and celery should start to soften.
Now, Add your chicken thighs back to the pot, and simmer again for 20 minutes.
Take the chicken out and set on a plate to cool. Wait at least 15 minutes so you don’t burn your hands!
While chicken is cooking, add the noodles to the broth and let them cook for 12 minutes on low.
After chicken is cooled, shred and add back to the pot. Remove bay leaves before serving. Top with fresh Italian parsley and enjoy!