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Cozy Classic Chicken Noodle Soup for Fall Evenings

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A deeply flavorful, homemade chicken noodle soup with a rich golden broth, tender shredded chicken, and perfectly cooked egg noodles. This comforting recipe is perfect for chilly fall evenings and is made with simple pantry ingredients.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken thighs
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 ribs celery, sliced
  • 4 cloves garlic, minced
  • 8 cups (1.9 liters) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 8 ounces (225g) wide egg noodles
  • ¼ cup (15g) fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Prep your vegetables: dice the onion, slice the carrots and celery, and mince the garlic.
  2. Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the chicken for 4-5 minutes per side until deeply golden. Transfer to a plate.
  3. Reduce heat to medium. Add the onion and cook for 3-4 minutes until translucent, scraping up browned bits. Add carrots and celery, cook for 3 more minutes.
  4. Stir in garlic, thyme, and rosemary; cook for 30 seconds until fragrant.
  5. Pour in chicken broth and add bay leaves. Scrape up any remaining browned bits. Return the chicken to the pot.
  6. Bring to a gentle boil, then reduce heat to low. Cover with lid slightly ajar and simmer for 25 minutes.
  7. Remove chicken and shred with two forks. Discard any fat or gristle.
  8. Bring broth back to a gentle boil. Add egg noodles and cook according to package directions (6-8 minutes), stirring occasionally.
  9. Return shredded chicken to the pot. Stir and cook for 2 more minutes. Adjust seasoning with salt and pepper.
  10. Remove bay leaves. Stir in fresh parsley. Serve hot.

Notes

For best results, do not skip browning the chicken as it creates a flavorful fond. Cook noodles until just al dente to prevent mushiness. The soup tastes even better the next day. For gluten-free, use gluten-free pasta or rice noodles. For a creamy version, stir in ½ cup heavy cream at the end.

Nutrition

Keywords: chicken noodle soup, fall soup, comfort food, homemade soup, chicken soup, fall evenings, cozy soup

Find it online: https://norasfoods.com/cozy-classic-chicken-noodle-soup-for-fall-evenings/