This Chicken Noodle Soup recipe is a classic. It's perfect for a winter day or under the weather. The soup is hearty and comforting, and it's easy to make. If you want to save more time, use rotisserie or leftover roasted chicken.
Serve with a loaf of crusty bread, Bolilllos, Coquito, biscuits, or your favorite crackers. It would pair nicely with a salad for a tasty lunch or dinner.
How to Make Chicken Noodle Soup
Note: The full instructions are provided in the recipe card below.
Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a large nonstick pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and sear until browned, 4 to 5 minutes.
Flip the chicken and sear for about 4 minutes more. Add butter, onion, garlic, carrots, ginger, celery, and sauté, occasionally stirring, until the onions are soft and translucent, about 5 minutes.
Add the thyme, bay leaves, oregano, Knorr chicken bouillon, turmeric, and water and bring to a boil over high heat, cover, and reduce the heat to low. Simmer until the chicken is cooked through, about 20 minutes.
Discard the bay leaf, thyme, and any chicken skin that might have fallen out during cooking. Using a pair of tongs, remove the chicken from the pot, put it into a large bowl, and let it cool. Bring the soup to a boil over medium-high heat.
Add the noodles, and cook uncovered until the noodles are al dente; check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken.
While the noodles cook, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Add the shredded chicken and cook over medium heat until it is warmed through, a few minutes.
Taste and adjust seasoning with salt and pepper to taste. Stir in the parsley. Divide chicken noodle soup among serving bowls and serve.
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📖 Recipe
Easy Chicken noodle soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 6 bone-in chicken thighs, skins on or 4 bonless chicken breasts
- 2 tablespoons Knorr Chicken bouillon , adjust to taste
- ½ teaspoon ground turmeric
- 1 inch fresh ginger, grated optional
- ½ teaspoons Kosher salt , to taste
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion , chopped
- 3 carrots , peeled and cut into about ½-inch) rounds
- 3 celery ribs ,cut into about ½-inch) slices
- 6 garlic , finely minced
- 5 sprig fresh thyme or 2 teaspoons dried thyme
- 2 teaspoons dried oregano or minced fresh sage
- 1 bay leaf
- 6 ounces uncooked pasta such as wide egg noodles, fusilli, or rotini
- ½ bunch chopped fresh cilantro leaves or 3 tablespoons fresh chopped parsley or fresh dill fronds
- 14 cups hot water
Instructions
- Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a large nonstick pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and sear until browned, 4 to 5 minutes. Flip the chicken and sear for about 4 minutes more.
- Add butter, onion, garlic, carrots, ginger, and celery, and sauté, occasionally stirring, until the onions are soft and translucent, about 5 minutes. Add the thyme, bay leaves, oregano, Knorr chicken bouillon, turmeric, and water and bring to a boil over high heat, cover and reduce the heat to low. Simmer until the chicken is cooked through, about 20 minutes.
- Discard the bay leaf, thyme, and any chicken skin that might have fallen out during cooking. Using a pair of tongs, remove the chicken from the pot, put it into a large bowl, and let it cool. Bring the soup to a boil over medium-high heat. Add the noodles, and cook uncovered until the noodles are al dente; check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken.
- While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Add the shredded chicken and cook over medium heat until the chicken is warmed through for a few minutes.
- Taste and adjust seasoning with salt and pepper to taste. Stir in the parsley. Divide chicken noodle soup among serving bowls and serve.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
