chicken noodle soup recipe

Chicken noodle soup is often seen as a basic comfort dish, but I’ve found that a little twist—like a splash of fish sauce or a squeeze of lemon—can elevate it to something memorable. It’s not fancy, but it’s honest, filling, and perfect for cozy nights or when you’re feeling a little under the weather.

Why I Keep Coming Back to This Classic

It’s the slow simmer, the aroma that fills the kitchen, and the way each spoonful tastes like a hug. No matter the season, it’s a reminder that simple ingredients, treated right, make the best comfort food. Plus, it’s endlessly adaptable—each bowl a little different, always familiar.

The Heart of the Soup: Ingredient Breakdown

• Chicken thighs: Juicy, forgiving, and rich in flavor. Swap with drumsticks if you prefer dark meat.
• Egg noodles: Add chew and substance; choose wide or thin depending on your texture preference.
• Carrots and onions: Build sweetness and aroma; feel free to swap with parsnips or leeks for a different vibe.
• Fresh thyme: Herbal brightness that cuts through richness; dried works in a pinch.
• Broth (chicken or veggie): The flavor backbone. Homemade if you can, store-bought if pressed for time.
• Lemon or lemon juice: Brightens everything with a zing, especially good right before serving.
• Fish sauce (optional): Adds depth and umami; just a splash can transform the broth.

Tools & Equipment for Soup Success

• Large soup pot: To cook the base ingredients evenly and comfortably hold all components.
• Sharp knife: For chopping vegetables and shredding chicken efficiently.
• Ladle: To serve the soup neatly and control portioning.
• Cutting board: Provides a stable surface for chopping and prepping.
• Measuring spoons & cups: To ensure accurate seasoning and broth measurements.

A Step-by-Step Guide to Making Comfort in a Bowl

Step 1: Start by gathering your ingredients and tools.

Step 2: In a large pot, warm a splash of oil over medium heat, about 150°C (300°F).

Step 3: Add chopped onions and carrots, sauté until they soften and smell sweet, about 5 minutes.

Step 4: Throw in your chicken pieces, skin side down, and brown for about 8 minutes, until golden.

Step 5: Pour in broth, season well, and bring to a gentle simmer. Reduce heat to low.

Step 6: Simmer for 30 minutes, skimming foam occasionally, until the chicken is tender.

Step 7: Remove chicken, shred it, and return to the pot. Add noodles and cook until tender, about 8 minutes.

Step 8: Taste and adjust salt or herbs. Serve hot with a sprig of fresh thyme.

Cooking Checkpoints & Tips for Perfect Soup

• Check that the chicken is cooked through (internal temp 75°C/165°F).
• Noodles should be just tender, not mushy; taste-test often.
• The broth should be clear and flavorful, not greasy or cloudy.

Common Mistakes & How to Fix Them

• Soup tastes flat or bland.? UNDERSALTED, add a bit more salt or soy sauce during simmering.
• Noodles turn mushy and lose their bite.? OVERCOOKED NOODLES, remove them a minute earlier than package suggests.
• The broth feels unbalanced.? SEASONING INCONSISTENT, taste as you go and adjust accordingly.
• Broth looks cloudy and greasy.? NOT skimming foam, do it during the first 10 minutes of simmering to keep broth clear.

Chicken Noodle Soup with a Twist

This comforting chicken noodle soup combines tender chicken thighs, hearty egg noodles, and aromatic vegetables simmered in a flavorful broth. A splash of fish sauce and a squeeze of lemon brighten the dish, which results in a warm, clear, and satisfying bowl perfect for cozy nights or when you need a little pick-me-up.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs bone-in, skinless preferred
• 200 g egg noodles wide or thin, as preferred
• 2 medium onions chopped
• 2 medium carrots chopped
• 2 cloves garlic minced
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 4 cups chicken or vegetable broth
• 1 tablespoon fish sauce optional, for umami
• 1 unit lemon for squeezing just before serving
• 2 tablespoons oil for sautéing
• to taste Salt

Equipment

• Large soup pot
• Sharp knife
• Ladle
• Cutting board
• Measuring spoons & cups

Method

 

1. Gather all your ingredients and tools, and chop the onions and carrots into bite-sized pieces. Mince the garlic and set everything aside.
   
2. Heat oil in a large soup pot over medium heat until it shimmers and begins to gently bubble.
   
3. Add the chopped onions and carrots to the pot, sautéing until they soften and turn fragrant, about 5 minutes. You’ll notice the vegetables becoming slightly translucent and smelling sweet.
   
4. Push the vegetables aside and add the chicken thighs, skin side down if they have skin, and brown them for about 8 minutes until golden on all sides.
   
5. Add minced garlic and fresh thyme to the pot, cooking for another minute until fragrant, with a slight sizzle.
   
6. Pour in the broth, bringing the mixture to a gentle simmer, then reduce the heat to low and skim off any foam that rises to the surface. Cover partially and let simmer for 30 minutes, until the chicken is cooked through and tender.
   
7. Remove the chicken thighs carefully from the pot and shred the meat using two forks. Return the shredded chicken to the soup.
8. Bring the soup back to a gentle boil and add the egg noodles. Cook for about 8 minutes until noodles are tender but still chewy.
9. Stir in fish sauce if using, and taste the broth. Adjust seasoning with salt as needed.
10. Squeeze fresh lemon juice into the soup just before serving to add brightness and a zing that lifts all the flavors.
11. Serve the hot, fragrant soup in bowls, garnished with a sprig of thyme or lemon wedge if desired. Enjoy the comforting, clear broth with tender chicken and chewy noodles.

Notes

For extra flavor, you can add sliced green onions or a dash of hot sauce. Keep an eye on the noodles so they don’t overcook and become mushy. Skimming the foam during simmering helps keep the broth clear and appealing.