kiwi
Classic Chicken Noodle Soup
A 97-minute American dinner for 4 — 420 calories per serving.
per serving, estimated
A deeply comforting, golden-broth soup loaded with tender shredded chicken, soft egg noodles, and sweet carrots and celery — a timeless one-pot dinner.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 2 pounds bone-in chicken thighs
- 8 cups chicken broth
- 2 cups water
- 1 yellow onion (halved)
- 3 carrots (peeled and sliced into 1/4-inch rounds)
- 3 celery stalks (sliced into 1/4-inch pieces)
- 4 garlic cloves (smashed)
- 4 fresh thyme sprigs
- ¼ cup fresh flat-leaf parsley (stems reserved for broth, leaves chopped for garnish)
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 6 ounces wide egg noodles
- 1½ teaspoons Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- 1 tablespoon lemon juice (freshly squeezed)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Peel and slice the 3 carrots into ¼-inch rounds, slice the 3 celery stalks into ¼-inch pieces, halve the yellow onion, and smash the 4 garlic cloves; separate the parsley stems from the leaves and roughly chop the leaves for garnish. 10 min
- Place the 2 pounds bone-in, skin-on chicken thighs in a large pot with the halved onion, smashed garlic, parsley stems, 4 thyme sprigs, 2 bay leaves, and 1 teaspoon whole black peppercorns. 2 min
- Pour in 8 cups chicken broth and 2 cups water, bring to a boil over high heat, then reduce to a gentle simmer and cook uncovered for 30 minutes until the chicken is cooked through and tender. 35 min
- Lift the chicken thighs out onto a cutting board and let them cool for 5 minutes; discard the onion halves, thyme sprigs, bay leaves, and peppercorns from the broth. 5 min
- Pour both 32-oz low-sodium chicken broth cartons (8 cups total) into a large pot, add the smashed garlic, parsley stems, 4 thyme sprigs, 2 bay leaves, and 1 teaspoon whole black peppercorns, and bring to a boil over high heat. 8 min
- Reduce to a simmer and cook for 10 minutes to infuse the broth, then discard the thyme sprigs, bay leaves, and peppercorns. 10 min
- Pull the cooked chicken thighs off the bone, discard the skin and bones, and shred the meat into bite-sized pieces. 5 min
- Add the sliced carrots and celery to the pot, season with 1½ teaspoons kosher salt, and simmer over medium heat for 8 minutes until the vegetables are just tender. 10 min
- Timing-sensitive step. Add the 6 oz wide egg noodles and cook for 6–8 minutes, stirring occasionally, until tender but not mushy. 8 min
- Return the shredded chicken to the pot, stir in 1 tablespoon freshly squeezed lemon juice and ½ teaspoon freshly ground black pepper, and taste for salt. 2 min
- Ladle the soup into bowls and top each with a pinch of the chopped fresh parsley leaves. 2 min
You might also like
Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.