With the cooler weather, I am in the mood to make comforting soups! Make this hearty chicken noodle soup on your next cool Fall evening.
With the first Fall storm rolling in to the West Coast, it feels like soup season has finally arrived. I am definitely happy about it! I love making soups in the Fall because they are so easy to make. You can usually add any produce you have in the fridge that needs to be used. Your soup will also be lower in calories if you use broth as its base and avoid adding large amounts of cream or cheese.
One of my favorite soups to make is this hearty chicken noodle soup. Low sodium chicken broth is used as its base, and chicken thighs, egg noodles, and fresh produce are added. This soup is a hearty and healthy Autumn meal!
Tips to Make the Best Chicken Noodle Soup
While the full recipe details are available below, here are some tips to make the best chicken noodle soup!
Broth: while this soup uses chicken broth, we will add more layers of flavor to it by adding a few ingredients to it. First, we will boil our chicken thighs in the broth. We will use bone-in, skin on chicken thighs in this soup. This is important, because the bones and the skin will add extra flavor to the broth. Don't worry - once the chicken is cooked, we will remove the skin from the chicken and shred it off the bones. The next ingredient we will add is a parmesan rind. I recommend you save all of your parmesan rinds for exactly this purpose! I use this for all of my soups because it adds so much flavor to them. We will remove the rind once the soup is ready. Finally, since we are adding corn to this soup, we will add the corn cob that has had the kernels removed. This adds a subtle sweet flavor to the broth that is perfect in this soup!
Chicken: as I noted above, we will use bone-in skin on chicken thighs in this recipe. Once the chicken is cooked, we will remove it from the soup, take the skin off, and shred the chicken off the bone.
Vegetables: this soup calls for carrots, celery, and onions. I also love to add fresh corn. Cut the corn off of the cob and add it later in the cooking process. Add the cobs to the broth to boil while cooking the chicken and remove them when you are ready to serve. The beauty of cooking soups is that they are very flexible. Add other vegetables as you prefer!
1 cup sliced carrots (approximately 1 small bunch)
1 cup sliced celery (approximately 4 stalks)
6 cups low sodium chicken broth
4 chicken thighs, bone-in skin on (approximately 1 lb)
1 tsp fresh thyme leaves
Optional: 1 parmesan rind
1 cup frozen or fresh corn kernels (approximately 1–2 cobs, kernels removed and cobs saved)
2 tbsp fresh parsley, chopped plus more for serving
2 cups egg noodles
Salt and pepper, to taste
Heat a large Dutch oven or pot on medium-high heat. Add the olive oil, onion, and garlic. Cook until the onions start to soften, approximately 2 minutes.
Add the carrots and celery and cook until celery starts to soften, approximately 3 minutes.
Add the chicken broth, chicken, and thyme to the pot and turn the heat to high. Optional: add the parmesan rind and bare corn cobs at this stage. Bring to a boil and then reduce to a simmer and cover for 20 to 30 minutes, stirring occasionally, until the chicken is cooked through.
Once chicken is cooked through, remove it from the soup with tongs and place onto a plate. Also remove the corn cobs and parmesan rind if they were added to the stock.
Add the corn kernels, parsley and egg noodles to the pot and continue to simmer on low, uncovered. Remove the skin from the chicken breasts and shred the meat off of the bone. Add the shredded meat back to the pot once you have finished shredding it. Cook until the chicken is heated through and the egg noodles are soft, approximately 3 to 5 minutes.