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Classic Chicken Noodle Soup
Chicken noodle soup combines a savoury chicken broth with tender vegetables, shredded chicken and egg noodles. Bone-in thighs flavour the liquid as they cook. The broth should stay fluid, with noodles added late enough to retain their texture.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield6 servings
Professional Chef Notes
Use similarly sized chicken thighs and keep noodles separate until the appropriate stage. Carrot and celery dice should be small enough to eat easily with a spoon. Check stock salt before any lengthy reduction.
Simmer chicken gently to 74°C, remove bones carefully and handle cooked meat with clean utensils. Cook vegetables to tenderness and add noodles according to their packet. Return the chicken without prolonged boiling.
Cloudy broth may result from aggressive boiling, though cloudiness alone is not a safety test. Swollen noodles absorb the soup during storage; keep them separate for planned leftovers. Remove small bone fragments before returning meat.
About This Recipe
Chicken noodle soup combines a savoury chicken broth with tender vegetables, shredded chicken and egg noodles. Bone-in thighs flavour the liquid as they cook. The broth should stay fluid, with noodles added late enough to retain their texture.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Soup saucepan
- ✓ Knife and board
- ✓ Ladle
- ✓ Fine sieve
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Preparation: Pat chicken dry, season lightly and brown skin-side down in a heavy pot; remove without cooking through.
- Flavour base: Sweat onion, carrot and celery in the rendered fat for 6 minutes, then add garlic, bay and thyme.
- Main cook: Return chicken, add stock and poach at a bare simmer for 25–30 minutes until the meat reaches 74°C.
- Simmer and check: Lift out chicken, discard skin and bones, shred the meat and strain excess fat from the broth if needed.
- Texture and balance: Cook noodles separately until just underdone, then combine with broth and chicken for the final 2 minutes.
- Finish and serve: Remove herbs, add parsley and pepper, and serve immediately before the noodles absorb too much broth.
Chef Notes & Tips
Cooking noodles separately keeps stored soup clear and prevents them from swelling overnight.
Ingredient choices: Use similarly sized chicken thighs and keep noodles separate until the appropriate stage. Carrot and celery dice should be small enough to eat easily with a spoon. Check stock salt before any lengthy reduction.
Cooking control: Simmer chicken gently to 74°C, remove bones carefully and handle cooked meat with clean utensils. Cook vegetables to tenderness and add noodles according to their packet. Return the chicken without prolonged boiling.
If something goes wrong: Cloudy broth may result from aggressive boiling, though cloudiness alone is not a safety test. Swollen noodles absorb the soup during storage; keep them separate for planned leftovers. Remove small bone fragments before returning meat.
Ingredient Substitutions
- ↔ Use turkey thigh instead of chicken; gluten-free short pasta may replace egg noodles.
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.
Serving & Plating
Serve immediately with parsley and evenly portioned chicken and noodles. Add extra hot stock only after reassessing seasoning.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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