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Cozy Homemade Chicken Noodle Soup – Easy One-Pot Recipe

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This cozy homemade chicken noodle soup is a one-pot wonder that delivers deep, savory flavor with minimal effort. Perfect for cold days or when you need a hug in a bowl, it’s made with simple ingredients and a clever trick—a parmesan rind for extra umami.

Ingredients

Scale
  • 2 tablespoons olive oil or unsalted butter
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1 ½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 8 cups (about 2 liters) low-sodium chicken broth or stock
  • 1 bay leaf
  • 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
  • 1 small parmesan rind (optional, but highly recommended for umami)
  • 1 ½ pounds (about 680 grams) boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 ounces (about 170 grams) wide egg noodles (or your favorite pasta shape)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 tablespoon fresh lemon juice (to brighten the broth)
  • Salt and pepper to taste

Instructions

  1. Sauté the Aromatics (5 minutes): Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the onions become translucent and the vegetables start to soften.
  2. Add Garlic (1 minute): Stir in the minced garlic and cook for one minute more until fragrant.
  3. Add Broth, Herbs, and Chicken: Pour in the chicken broth. Add the bay leaf, thyme sprigs, and the parmesan rind if using. Season the chicken thighs with salt and pepper, then gently place them into the pot. The broth should just cover the chicken. If it doesn’t, add a splash of water.
  4. Simmer the Soup (30-40 minutes): Bring the broth to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes. The chicken is done when it’s cooked through and shreds easily with a fork.
  5. Shred the Chicken: Using tongs, carefully remove the chicken thighs from the pot and place them on a cutting board. Let them cool for a few minutes. Use two forks to shred the chicken into bite-sized pieces. Discard the bay leaf and thyme sprigs (and the parmesan rind, if you used it).
  6. Cook the Noodles (8-10 minutes): Bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions until al dente, usually about 8-10 minutes. Stir occasionally to prevent the noodles from sticking to the bottom.
  7. Finish the Soup: Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice. Taste the broth and adjust the seasoning with more salt and pepper if needed.
  8. Serve Immediately: Ladle the soup into bowls and garnish with extra parsley if you like. Enjoy it hot with crusty bread or crackers on the side.

Notes

For meal prep, cook noodles separately and add to individual bowls when serving to prevent mushiness. The parmesan rind adds umami depth without making the soup taste cheesy. Lemon juice brightens the broth and is non-negotiable.

Nutrition

Keywords: chicken noodle soup, one-pot soup, homemade soup, comfort food, easy chicken soup, cozy soup

Find it online: https://lucastable.com/cozy-homemade-chicken-noodle-soup-easy-one-pot-recipe/