I love chicken noodle soup, especially an easy chicken noodle soup. I’m all about that set it and forget it mentality as a busy working mom. I love prepping all my veggies and chicken the night before, adding in seasonings and herbs, and then just plopping this soup on the stove for it to simmer for hours while I’m working in my home office.
The best part? My daughter also loves this delicious and easy chicken noodle soup recipe. I can make a pot and it will feed my family for multiple meals.
What Cut of Chicken Should I use?
Use bone-in chicken thighs and/or chicken legs. They will retain their moisture during long cooking, unlike chicken breast.
What herbs should I use for easy chicken noodle soup?
- Thyme
- Garlic
- Bay Leaf
What do I do with the boiled chicken skin?
Pat it dry, set it on a baking sheet, season with salt and pepper, bake at 300 degrees for 20 minutes and you’ll have a delicious chicken skin chip!
Easy chicken noodle soup recipe
Ingredients
- 1 quart chicken broth
- 3 quarts water
- 1 tbsp garlic salt
- 1 tsp Lawry's seasoned salt
- 1 tsp pepper
- 1 tbsp granulated onion
- 2 lb bone in chicken thighs
- 2 bay leaves
- 1 tbsp thyme
- 6 carrots diced
- 4 stalks celery diced
- 1/2 onion diced
- 1/2 package macaroni or egg noodles
Instructions
- Add all ingredients into a large pot and bring to a boil. When soup is boiling, turn heat to low and allow to simmer for 1 hour until chicken is cooked through and vegetables are soft.
- Boil a separate pot of water. Add in noodles and cook according to instructions, usually 7-10 minutes. Drain and set aside.
- After chicken soup is cooked through, use a sieve or ladle to remove impurities and fat.
- Then taste for seasoning and add salt and pepper as needed.
For other tasty stew recipes, check out my classic beef vegetable stew.
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