Chicken Thigh Soup (with Noodles)
on May 13, 2022
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A warm bowl of Chicken Thigh Soup is the ultimate comfort food. It’s satisfying, healthy, and easy to make from scratch! With some easy ingredients, you can enjoy this delicious chicken thigh noodle soup for dinner tonight.
Serve this easy dish to your family on those busy weeknights. It takes just 40 minutes to make!
Ingredients You’ll Need
- chicken thighs
- olive oil
- onion
- carrots
- celery
- garlic
- bay leaves
- thyme
- chicken stock
- egg noodles
- salt and pepper
- parsley
How to Make Chicken Thigh Soup
- Melt the butter in a Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften.
- Stir in the garlic, bay leaves, and thyme. Stir constantly for about 1 minute.
- Pour in the chicken stock and bring to a low simmer.
- Add the chicken thighs ensuring that they’re covered with the broth. Bring the soup back to a low simmer and partially cover the pot with a lid. Stir occasionally for about 20 minutes until the thighs are cooked.
- Transfer the cooked chicken thighs to a plate. Stir the noodles into the soup and cook for about 6 to 10 minutes until done, depending on the type of noodles.
- While the noodles cook, shred the chicken thighs. Place the chicken back into the pot and taste the soup again for seasoning, adding more salt and pepper if needed.
Tips and Tricks
- A good broth is the foundation of every soup. Check the seasoning of the broth before adding the chicken thighs, and then check again as the soup cooks. It may need a pinch or two of salt and pepper.
- If you prefer a creamier chicken noodle soup, add 2 to 4 tablespoons of half-and-half, table cream, or heavy cream.
- If you have leftovers, you may want to store the noodles in a separate container so they don’t get too soggy from sitting in the broth.
Can I Make this Ahead?
Yes. This chicken noodle soup can be made ahead of time and refrigerated for 3 to 4 days or frozen for up to 3 months.
Note that if you won’t be serving the soup soon after you make it, consider holding off on adding the noodles. This will prevent the noodles from becoming too soggy. Instead, add the noodles to the broth on the day you plan to serve the soup. You can also add more broth or water when reheating the soup if you do decide to include the noodles.
Can I Use Chicken Breast Instead Of Thighs For Soup?
Dark meat is a better choice for chicken noodle soup. Chicken thighs are more flavorful and become soft and tender as the soup cooks. Chicken breasts can be used instead of thighs, just note that they won’t be as tender as chicken thighs.
Do You Cook Noodles Before Adding To Soup?
Noodles don’t need to be pre-cooked. Just add them to the soup according to the recipe. They’ll absorb the flavor of the broth and will be tastier. If you prefer to cook the noodles separately, they can be added at the end when the soup has finished cooking.
Can You Overcook Chicken Thighs In Soup?
Yes, chicken thighs will become dry and stringy if cooked for too long.
Quick and Easy Chicken Thigh Soup Recipe
Ingredients
- 1 pound chicken thighs, about 5 thighs depending on their size
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 tablespoon minced garlic
- 2 bay leaves
- 3 sprigs thyme
- 8 cups chicken stock
- 5 oz egg noodles, or your favorite pasta
- salt and pepper, to taste
- 1/4 cup chopped parsley
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes for about 5 to 6 minutes until the vegetables begin to soften.
- Stir in the garlic, bay leaves, and thyme. Stir constantly for about 1 minute.
- Pour in the chicken stock and bring to a low simmer. Taste and adjust with salt and pepper if needed.
- Add the chicken thighs ensuring that they’re covered with the broth. Bring the soup back to a low simmer and partially cover the pot with a lid. Stir occasionally for about 20 minutes until the thighs are cooked.
- If the broth seems low, add a bit more stock or water to the pot. Reduce the heat to medium-low.
- Transfer the cooked chicken thighs to a plate. Stir the noodles into the soup and cook for about 6 to 10 minutes until done, depending on the type of noodles.
- While the noodles cook, dice or shred the chicken. Place the chicken back into the pot and taste the soup again for seasoning, adding more salt and pepper if needed. Stir in the parsley and serve hot.
Notes
- Refrigerating Chicken Noodle Soup: The noodles will soak up some of the broth so you may need to add some water or additional stock when reheating.
- Freezing Chicken Noodle Soup: If you’re planning to freeze the soup, don’t include the noodles as they’ll become soft and mushy. Instead, freeze the broth, chicken, and veggies. When you’re ready to use the soup, defrost it in the fridge and add dried noodles as it reheats.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
The soup was delicious! I wanted to eat it all!
Great! Satisfying chicken soup … in a rush. This is faster than the two+ hours to make the broth… the way I learned in the 50’s. 🙂
My mother made chicken soup all of our lives. She is 101 now and I make this one for her and she loves it. I have made it over and over we love it. Thankyou.
Rich flavor and so much quicker than my chicken soup recipe! I cut up the thighs before adding them in. Also, I cut up the carrots and celery in various sizes and shapes. Added to the common look of sliced/coined veggies. I will definitely add this delicious recipe to our meal planning! Thank you bunches!!!
Hi Brie, Great to hear and thanks for leaving a comment!