Perfect Homemade Chicken Noodle Soup
The Perfect Bowl of Comfort: No-Frills Chicken Noodle Soup!
Print Recipe
Ingredients
- 4-6 bone-in skin-on chicken thighs
- 1 large onion quartered
- 3-4 carrots roughly chopped (for aromatic) & another 3 carrots diced for later
- 2 stalks celery roughly chopped
- 1 bunch parsley
- 8 cups water
- 2 Tbsp Better Than Bouillon Chicken Base + more to taste
- 1 Tbsp salt or to taste
- 1 tsp fresh cracked black pepper
- 1-2 tsp thyme
- 1/2 bag egg noodles or your preferred pasta
Instructions
- Create a Flavorful Base: In a large pot, combine chicken thighs, onion, carrots, celery, parsley, water, 2 Tbsp Better Than Bouillon Chicken Base, and salt. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until chicken is cooked through and vegetables are tender.
- Strain and Shred: Remove chicken from the pot and shred it using two forks. Strain the broth, discarding the solids.
- Reassemble the Soup: Return the shredded chicken to the pot with the strained broth. Add in diced carrots, thyme, your preferred pasta and cook according to package directions.
- Taste and Adjust: Taste the soup and adjust seasonings as needed. (Salt and pepper)
Notes
- For a richer flavor, consider roasting the chicken thighs before adding them to the pot.
- You can add additional vegetables to the soup, such as peas or corn, for extra color and nutrition.
- For a creamier soup, stir in a dollop of sour cream or Greek yogurt before serving - i love doing this!
Servings: 6