When the days get short and the air turns sharp, even the most adventurous cook usually comes back to the same place: a steaming bowl of chicken soup. It is the winter recipe that never goes out of style—simple to make, soothing to eat, and just virtuous enough to feel like self‑care. This version leans on humble ingredients and a few easy techniques to deliver a broth that tastes long‑simmered, with tender chicken, sweet vegetables, and just enough noodles to make it a meal.
Ingredients
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2 ½–3 lb bone-in, skin-on chicken pieces (thighs and drumsticks work best)
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1 tbsp neutral oil (like canola or vegetable)
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10 cups low-sodium chicken broth (or a mix of broth and water)
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1 large onion, chopped
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3 carrots, peeled and sliced
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3 celery stalks, sliced
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3 garlic cloves, minced
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2 bay leaves
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4–5 sprigs fresh thyme (or 1 tsp dried)
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1 ½–2 cups egg noodles (or other small pasta)
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Salt and freshly ground black pepper, to taste
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Small handful fresh parsley, chopped
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Optional: a squeeze of lemon juice, for brightness
Step 1: Build flavor with the chicken
Pat the chicken dry and season it all over with salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the chicken skin-side down in batches and brown well on both sides; you’re not cooking it through yet, just building flavor on the bottom of the pot. Transfer browned pieces to a plate.
Step 2: Soften the aromatics
Pour off all but about 1–2 tablespoons of fat. Add the chopped onion and a pinch of salt, cooking and stirring until it turns translucent and lightly golden. Stir in the garlic and cook just until fragrant, about 30 seconds.
Step 3: Simmer the broth
Pour in the broth, scraping up any browned bits from the bottom of the pot. Return the chicken (and any juices) to the pot. Add carrots, celery, bay leaves, and thyme. Bring to a gentle boil, then reduce to a simmer. Cover and cook until the chicken is very tender and cooked through, 30–40 minutes.
Step 4: Shred the chicken
Transfer the chicken to a cutting board and let it cool slightly. Remove and discard skin and bones, then shred or chop the meat into bite-size pieces. Skim excess fat from the surface of the broth if you like.
Step 5: Add noodles and finish
Bring the broth back to a gentle simmer. Add the noodles and cook according to package directions until just tender. Return the shredded chicken to the pot and stir in the parsley. Taste and adjust seasoning with more salt, pepper, and a squeeze of lemon juice if you want a brighter flavor.
Serving and storing
Ladle the soup into warm bowls and serve as-is or with crusty bread. The soup keeps well in the fridge for 3–4 days and freezes beautifully (leave the noodles slightly undercooked if you plan to freeze, so they don’t go mushy).
It’s simple, soothing, and endlessly adaptable—add extra veggies, swap noodles for rice, or tuck in a Parmesan rind while it simmers. But made as written, it’s exactly what “classic chicken soup” should taste like: clean, comforting, and just a little bit like home.
