American · Lunch · All year
Chicken Noodle Soup
4.6 community
15m
Prep
40m
Cook
Easy
Level
320
kcal
The soup that raised everyone: real stock, proper mirepoix, torn chicken, and noodles added at the end so they never turn to mush.
What you need
Ingredients
Servings
6
600 g
🍗 Chicken Thighs ›
bone-in
1 1/2 l
🍲 Chicken Stock ›
2
🥕 Carrot ›
sliced
2 stalks
🥬 Celery ›
sliced
1
🧅 Onion ›
diced
3 cloves
🧄 Garlic ›
200 g
🍜 Egg Noodles ›
2 sprigs
🌿 Thyme ›
1
🍃 Bay Leaves ›
1 handful
🌿 Dill ›
the sleeper upgrade
1/2
🍋 Lemon ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
40m
Cook
55m
Total
6
Serves
Equipment
Chef's knife
Cutting board
Large bowl
Prep checklist
Chicken Thighs — bone-in
Carrot — sliced
Celery — sliced
Onion — diced
Dill — the sleeper upgrade
4 steps
Method
1
Simmer the thighs in the stock with bay 25 minutes; lift out, tear, and discard bones (back into the pot for 10 bonus minutes if you have them).
Learn the technique ›
2
Sweat mirepoix and garlic in a knob of butter 6 minutes; add to the pot with thyme and simmer 10.
3
Add noodles and cook to al dente in the broth, 6–7 minutes. Return the chicken.
💡
Storing leftovers? Keep noodles separate — they drink the broth overnight and become porridge.
4
Finish with dill, lemon, and a real seasoning pass. The lemon is what makes people ask what you did.
Learn the technique ›
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
·
Saltines or thick toast
·
A nap
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
320
kcal
28g
protein
32g
carbs
9g
fat
3g
fiber
520mg
sodium
Asked and answered
FAQ
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
Just for you
My notes
Keep exploring
Related recipes
French Onion Soup
French · Dinner
90 min
Intermediate
460 kcal
Spanish Spinach & Chickpeas
Spanish · Lunch
25 min
Beginner
380 kcal
Honey Oat Pancakes
American · Breakfast
25 min
Beginner
440 kcal
Start cooking