There is a reason chicken noodle soup is the first thing people make when someone has a cold: it is warm, gentle and deeply comforting. This homemade version uses boneless chicken thighs for juicy meat and a rich broth in under an hour, with plenty of carrots, celery and soft egg noodles.
Why chicken thighs?
Thighs have more flavor and a little more fat than breasts, so they stay tender even after simmering, and they give the broth a fuller taste. Breasts work, but simmer them for only 15 to 20 minutes or they turn dry and stringy. For the richest soup, use bone-in thighs and remove the bones when shredding.
Building a golden broth
Cooking the onion, carrots and celery in oil and butter before adding the liquid brings out their sweetness. This simple trio, called mirepoix in French cooking, is the base of countless soups. A good boxed broth plus the simmering chicken gives a homemade taste in a fraction of the time.
Simmer, don't boil
A gentle simmer, with small bubbles breaking the surface, keeps the chicken tender and the broth clear. A hard boil makes meat tough and the soup cloudy. Skim off any foam that rises in the first few minutes.
Cooking the noodles
Noodles keep absorbing broth as they sit. If you plan to have leftovers, cook the noodles in a separate pot of salted water and add them to each bowl. This keeps them from turning mushy and stops the soup from losing all its liquid overnight.
The finishing touch
A tablespoon of lemon juice and fresh dill or parsley stirred in at the end make the whole pot taste brighter. It is a small step that makes a big difference.
Using a rotisserie chicken
For a 30-minute version, simmer the vegetables in the broth for 15 minutes, cook the noodles, then stir in 3 to 4 cups of shredded rotisserie chicken. Save the carcass to make broth for next time.
Other noodles and add-ins
Wide egg noodles are classic, but spaghetti broken into pieces, small pasta shells or rice all work. For a gluten-free soup, use rice or rice noodles. A handful of spinach, peas or corn adds color.
Is chicken soup good when you are sick?
Warm broth helps you stay hydrated, the steam can ease a stuffy nose, and the soup is gentle on the stomach. It is not a cure, but generations of grandparents agree it helps you feel better.
Serving ideas
Serve with saltine crackers, buttered toast or warm biscuits. For a creamy twist, try our chicken and wild rice soup, or the bright lemon chicken orzo soup.
Storing and freezing
The soup keeps for 4 days in the refrigerator. Freeze it without the noodles for up to 3 months; cook fresh noodles when reheating.
Homemade noodles
For a weekend project, mix 2 cups of flour, 3 eggs and a pinch of salt into a stiff dough, rest it for 30 minutes, roll it thin and cut into strips. Fresh noodles cook in 3 to 4 minutes and give the soup an old-fashioned, farmhouse feel.
Frequently asked questions
Can I use chicken breasts?
Yes. Simmer them for 15 to 20 minutes only, until cooked through, then shred.
Why did my noodles soak up all the broth?
Pasta keeps absorbing liquid. Cook noodles separately for leftovers, or add extra broth when reheating.
Can I make chicken noodle soup in a slow cooker?
Yes. Cook everything except the noodles on low for 6 hours, shred the chicken, then add the noodles for the last 20 minutes on high.
