Cozy Classic Chicken Noodle Soup
What screams comfort meal more than a cozy bowl of the Classic Chicken Noodle Soup? It is packed with veggie, protein, and yummy carbs. This rich, brothy chicken soup is super light yet so, so nutritious, literally perfect for any time of the day. There’s nothing better than this bowl of chunky chicken, flavorful veggies, and bouncy noodles! It’s a flavorful, healthy bowl that’s perfect for rainy days, cozy nights-in, and sick days.
Cozy Chicken Noodle Soup
This Chicken Noodle Soup might be the solution to all of your cold weather blues, because it certainly is mine. This super light, flavorful soup has proteins, carbs, and tons of high fiber veggies in one bowl. It’s simmered until every flavor melds together, and warms you right up!
I love making chicken noodle soups at home, because you can totally customize it however you like it, from the herb and spices you add to the types of noodles. Whenever I’m feeling the cold weather, I chop up all the veggies I have and use them all for this recipe. Just like that, you got a warm, comforting bowl of chicken noodles that tastes like a hug in a bowl.
Chicken Noodle Soup Ingredients
- 4 Chicken leg skin-on + bone in
- 1 tbsp neutral oil or use rendered chicken fat
- 1 medium onion diced
- 3 stalks celery diced
- 3 medium carrots diced
- 4 cloves garlic minced
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 2 bay leaf
- 4 cups chicken stock
- 2 cups vegetable stock
- 150 g egg noodles or noodles of your choice
- Fresh parsley chopped (for garnish)
- 1 squeeze Lemon Juice Optional
Browning Chicken Legs
Every family has their own secrets to chicken noodle soup. For me, it’s using chicken legs. I know a lot of people like to use chicken breast, but I find that it can dry out pretty fast. The thighs and drumsticks with the skin and bone on adds so much more flavor and keeps the meat tender and juicy!
Always start by browning the chicken thigh. Don’t skip this! This step renders out that golden chicken fat and adds all its chicken flavor right into your soup base.
Veggies For Chicken Noodle Soup
The carrots, onions, and celery really carry the flavor in chicken noodle soup. They’re naturally high in fiber, but more importantly, they make the broth taste deeper and sweeter. You’re bsically building a Mirepoix right in the same pot with that leftover chicken fat. The veggies soak up all the flavors the chicken left behind, then melt into the broth as the soup simmers.
Chicken Soup Base
I like to use a mixture of chicken stock and vegetable stock for extra depth in the chicken soup. Then, we add on layers of flavors thanks to garlic, pepper, and bay leaf. I used the garlic, salt, and pepper to sauté the veggies. Then, once I’ve added the broths and it starts simmering, I toss in a bay leaf for a light, herbal touch. After everything simmers on medium-low heat for about 30 minutes, it becomes that rich, familiar homey chicken soup flavor we all love!
Instructions
- Brown the Chicken:
Heat oil in a large pot over medium heat. Add the chicken legs, skin side down, and sear for 4-5 minutes on each side until golden brown. This step renders out that delicious chicken fat — don’t skip it! Remove the chicken and set it aside. - Sauté the Veggies:
In the same pot, add onion, celery, carrots, and garlic. Sauté for 4–5 minutes, letting them soak up all the flavorful chicken drippings. - Build the Soup Base:
Season with salt and black pepper, then pour in the chicken and vegetable stock. Add the bay leaf and stir well. Bring everything to a gentle simmer, then add the chicken thighs back in, skin side facing up. - Simmer Until Tender:
Cover and simmer on medium-low heat for 30 minutes, or until the chicken is tender and easily pulls apart. - Shred & Add Noodles:
Remove the chicken from the pot and shred it using two forks. Add the noodles directly into the soup and cook until they’re about 80% done (around 6–8 minutes, depending on the type).
Combine & Serve:
Add the shredded chicken back in and simmer for another 3–5 minutes. Adjust seasoning if needed.
Garnish & Enjoy:
Serve warm with chopped parsley and a squeeze of lemon juice
Make A Soup and Salad combo with These Tasty Salads
Cozy Classic Chicken Noodle Soup
By Tiffy Cooks
Ingredients
- 4 Chicken leg skin-on + bone in
- 1 tbsp neutral oil or use rendered chicken fat
- 1 medium onion diced
- 3 stalks celery diced
- 3 medium carrots diced
- 4 cloves garlic minced
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 2 bay leaf
- 4 cups chicken stock
- 2 cups vegetable stock
- 150 g egg noodles or noodles of your choice
- Fresh parsley chopped (for garnish)
- 1 squeeze Lemon Juice Optional
Instructions
- Brown the Chicken: Heat oil in a large pot over medium heat. Add the chicken legs, skin side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside.
- Sauté the Veggies: In the same pot, add onion, celery, carrots, and garlic. Sauté for 4–5 minutes, letting them soak up all the flavorful chicken drippings.
- Build the Soup Base: Season with salt and black pepper, then pour in the chicken and vegetable stock. Add the bay leaf and stir well. Bring everything to a gentle simmer, then add the chicken thighs back in, skin side facing up.
- Simmer Until Tender: Cover and simmer on medium-low heat for 30 minutes, or until the chicken is tender and easily pulls apart.
- Shred & Add Noodles: Remove the chicken from the pot and shred it using two forks. Add the noodles directly into the soup and cook until they’re about 80% done (around 6–8 minutes, depending on the type).
- Combine & Serve: Add the shredded chicken back in and simmer for another 3–5 minutes. Adjust seasoning if needed.Garnish & Enjoy: Serve warm with chopped parsley and a squeeze of lemon juice
