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13.Chicken Noodle Soup

An excellent version of Chicken Noodle Soup. It takes only 40 minutes to make – which is fast. Whenyou look at the Recipe, it seems like lots of hard work, but once you start, the work goes fast, and you're drinking it in less than the hour!
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 6 people


  • 2 tbsp Butter, chicken fat or olive oil
  • Large onion, chopped
  • 2 Large carrots, chopped
  • 2 Stalks celery, chopped (optional)
  • 1 Heaped tablspn chopped garlic (4 cloves)
  • 2 Bay leaves
  • 3 Sprigs fresh thyme, or use 1/2 teaspoon driedthyme
  • 1 Pound skinless, boneless chicken thighs (4 or 5thighs)
  • 8 Cups Chicken stock or broth, low sodium or use homemade stock
  • 5 Ounces egg noodles (or pasta of choice)
  • Salt and pepper, to taste
  • 1/4 Cup Fresh parsley, finely chopped
  • Water or more stock, as needed
  • Dry Cooking Sherry


  • Melt butter in a large pot, or maybe a Dutchoven, over medium heat.
  • Put the onions, carrots, and celery in the pot.
  • Keep stirring whiole you cook until veggiesstart to soften; 5 to 6 minutes
  • Add the seasoning by stirring in the garlic, bayleaves, and thyme.
  • Cook, while stirring the garlic around in thepan, for about one minute
  • The chicken stock should be poured in. Bring toolow simmer. Taste soup and adjust seasoning
  • You might need to add more salt
  • If the seasoning is still not right, may I suggest a cup of dry cooking sherry – after all, that's what it's there for, half a cup for the soup and half a cup for you, of course.
  • The chicken thighs should be deep into the soupso that they are covered with the soup. Bring the soup back to a low simmerthen partially cover the pot with a lid at an angle to let out the steam.
  • Cook, stirring a few times, until the chickenthighs are cooked through; about 20 minutes.
  • If, during this time, the broth seems to begetting less in volume, add a splash more stock or some water. Turn the heat tomedium-low.
  • Transfer the cooked chicken to a plate.
  • Put the noodles into the soup and cook untildone, 6 to 10 minutes depending on the type of noodles used
  • While they cook, shred the chicken into strips (Iprefer strips), or dice into cubes. Slide the chicken back into the pot andthen taste the soup once more for seasoning. Adjust the seson to exactly howyou like it.
  • Stir in the parsley and serve.

Cooking Tips:

  • To Refrigerate this soup: As the soup sits, thenoodles soak up the soup broth. To reheat, add a splash of extra chicken stockor, if you don't have any, use water.
  • To freeze this soup: The noodles don't do well when frozen. If you want to freeze the soups, remove the portion of soup youplan to freeze before adding the noodles. Freeze the soup, chicken, andvegetables. When you are ready to reheat the soup, add dried noodles to it and simmer until done.
  • To season the soup: if you think the soup is missingsome zing, add a bit more salt. You can also add a pop of flavor with a squeezeof fresh lemon juice, a dash of fish sauce (a well-known trick) orWorcestershire sauce.