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Stovetop Chicken Noodle Soup

Stovetop chicken noodle soup simmers bone-in chicken thighs with vegetables, herbs, and broth before wide egg noodles cook until tender. Shredded chicken makes each bowl hearty, with a rich broth and soft noodles.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lb chicken thighs bone-in, skin-on
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced 1/4 inch thick
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 6 oz wide egg noodles

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium-high heat.
  2. Add the chicken thighs skin-side down and sear for 3 to 4 minutes, then turn and sear for 2 minutes.
  3. Transfer the chicken to a plate.
  4. Add the onion, carrots, and celery to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally.
  5. Stir in the garlic and cook for 30 seconds.
  6. Pour in the chicken broth, then add the bay leaves, thyme, salt, and pepper.
  7. Return the chicken to the pot and bring to a boil.
  8. Cover partially and simmer gently for 25 to 30 minutes, until the chicken reaches 165°F in the thickest part without touching the bone.
  9. Transfer the chicken to a plate and remove the bay leaves.
  10. Stir the egg noodles into the simmering broth and cook for 6 to 8 minutes, until tender.
  11. Remove and discard the chicken skin and bones, then shred the meat.
  12. Return the chicken to the pot and simmer for 1 minute to heat through.

Notes

For tender noodles, cook them just until tender in the simmering broth. Refrigerate leftovers for up to 3 days; freezing is not recommended because the noodles can soften. For a gluten-free option, use gluten-free egg noodles.