Easy Stock & Chicken Noodle Soup
Easy homemade Stock & Chicken Noodle Soup recipe. Comfort food made fresh with tender chicken, vegetables, and noodles in 60 minutes.
Ingredients
- 2.5 pounds boneless, skinless chicken thighs and breasts
- 10 cups chicken or vegetable stock
- 3 cups water
- 2 medium yellow onions, finely diced
- 3 medium carrots, sliced into thin rounds
- 3 stalks celery, chopped into small pieces
- 4 cloves garlic, minced
- 2 cups dry egg noodles or small pasta shapes
- 2 bay leaves
- 1.5 teaspoons fresh thyme leaves (or 0.5 teaspoon dried)
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1.5 tablespoons olive oil
- 1 teaspoon sea salt, plus more to taste
- 0.5 teaspoon freshly cracked black pepper, plus more to taste
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
- 2
Add diced onions, carrots, and celery to the hot oil and sauté until the vegetables begin to soften and the onions turn translucent, approximately 5-7 minutes.
- 3
Stir in minced garlic and cook for another 60 seconds until fragrant, stirring frequently to prevent sticking.
- 4
Place chicken pieces directly into the pot with the sautéed vegetables, then pour in the stock and water until the chicken is fully submerged.
- 5
Add bay leaves and dried thyme (if using fresh thyme, reserve it for the end), then bring the mixture to a gentle boil over medium-high heat.
- 6
Once boiling, reduce heat to medium-low and skim away any gray foam that rises to the surface using a slotted spoon, about 2-3 minutes.
- 7
Simmer the chicken and broth uncovered for 25-30 minutes until the chicken is cooked through and no longer pink at the thickest part.
- 8
Carefully remove the cooked chicken pieces with tongs and place them on a cutting board, then set aside to cool slightly, about 5 minutes.
- 9
While the chicken cools, bring a separate pot of salted water to a rolling boil and cook the egg noodles according to package directions until al dente, then drain and set aside.
- 10
Shred or cut the cooled chicken into bite-sized pieces using two forks or a sharp knife.
- 11
Return the shredded chicken to the simmering broth and stir gently to combine.
- 12
Taste the soup and season with additional salt and pepper as needed, adjusting gradually in 0.25 teaspoon increments.
- 13
Add the cooked noodles to the pot along with fresh thyme and chopped parsley, stirring gently to distribute evenly throughout.
- 14
Remove from heat and let the soup rest undisturbed for 10 minutes, allowing the flavors to meld and develop.
- 15
Ladle the soup into bowls and serve while hot, offering extra fresh herbs or crushed black pepper as garnish if desired.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Boneless, skinless chicken thighs and breasts | 1 whole 4-pound chicken, cut into pieces | Using a whole bird creates more flavorful, collagen-rich broth for deeper umami and better gut health through natural gelatin |
| Egg noodles | Whole wheat pasta or chickpea-based pasta | These alternatives provide more fiber, plant-based protein, and better blood sugar stability compared to refined white noodles |
| 10 cups chicken stock | 8 cups low-sodium chicken stock plus 2 cups unsalted vegetable broth | Reduces total sodium content by 30-40% while maintaining rich flavor, supporting heart health and reducing water retention |
| 1.5 tablespoons olive oil | 1 tablespoon olive oil or use cooking spray | Reduces total fat content while maintaining enough oil for sautéing aromatics, supporting cardiovascular health |
| Fresh thyme and parsley | Fresh dill and chives, or 2 teaspoons dried oregano and fresh mint | Offers different flavor profiles while maintaining herbaceous qualities; dill provides additional anti-inflammatory benefits |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 365 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 112mg |
| Sodium | 620mg |
| Carbohydrates | 32g |
| Fiber | 5g |
| Sugar | 4g |
| Protein | 43g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 365 | 285 | 485 | 380 |
| Protein | 43g | 38g | 42g | 48g |
| Carbs | 32g | 14g | 38g | 32g |
| Fat | 9g | 9g | 18g | 7g |
| Fiber | 5g | 3.2g | 2g | 6g |
| Sugar | 4g | - | - | - |
| Health Scores | ||||
| Gut Health | 8/10 | 9/10 | 7/10 | 8/10 |
| Anti-Inflammatory | 8/10 | 9/10 | 3/10 | 8/10 |
| Blood Sugar | 7/10 | 9/10 | 6/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
