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A bowl of chicken noodle soup with a scoop lifted to show ingredients, including chicken thigh, carrot, celery, and onions.

Cozy Classic Chicken Noodle Soup

By Tiffy Cooks

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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 brothy 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, veggies, and noodles! It’s a flavorful, healthy bowl that’s perfect for rainy days, cozy nights-in, and sick days.
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Cook Time:1 hour
Total Time:1 hour
Course: Dinner, Main Course, Side Dish, Soup
Cuisine: American
Keyword: chicken, Chicken Recipe, chicken stock, comfort food, easy dinner, freezer friendly, noodle soup, soup
Servings: 4 servings
Calories: 583kcal

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.
    Browning Chicken Thighs for Chicken Noodle Soup
  • 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

Nutrition

Calories: 583kcalCarbohydrates: 46gProtein: 34gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 159mgSodium: 1568mgPotassium: 890mgFiber: 4gSugar: 9gVitamin A: 8184IUVitamin C: 7mgCalcium: 74mgIron: 2mg
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