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Easy Chicken Noodle Soup From Scratch - Jewish recipe
There's nothing quite like the smell of homemade chicken soup simmering on the stove. I've been making this recipe for years, and it never fails to bring comfort on cold days or when someone in the family isn't feeling well. What started as my bubbe's basic recipe has evolved into something I can make any weeknight without much fuss. The key to really good chicken soup is building layers of flavor. I start with bone-in chicken thighs because they stay tender and add richness to the broth. Dark meat doesn't dry out like chicken breasts do, and the bones contribute to that golden, flavorful stock we're after. I add the vegetables in stages so everything cooks evenly. The onions and celery go in early to build the base, while carrots get added later so they don't turn to mush. Most people think making soup from scratch takes all day, but this version comes together in about an hour. The secret is using the right cut of chicken and not overthinking it. I keep my noodles separate until serving so they don't get soggy if there are leftovers. Store-bought egg noodles work perfectly fine, though if you want to get fancy, fresh pasta makes it extra special. This soup works great for Shabbos lunch or any time you want something warming and substantial. I often serve it with fresh challah or some crusty bread. It also freezes beautifully if you leave out the noodles. Just add them when you reheat individual portions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in chicken thighs skin removed
  • 8 cups water
  • 1 large onion diced
  • 3 celery stalks chopped
  • 3 large carrots sliced into coins
  • 2 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 2 bay leaves
  • 1 tsp dried thyme
  • 3 cloves garlic minced
  • 8 oz wide egg noodles
  • 2 tbsp fresh parsley chopped

Method
 

  1. Place chicken thighs in a large pot and add water. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Skim off any foam that rises to the surface.
  2. Add onion, celery, 1 teaspoon salt, pepper, bay leaves, and thyme to the pot. Simmer for 25 minutes until chicken is cooked through.
  3. Remove chicken thighs from the pot and set aside to cool. When cool enough to handle, remove meat from bones and shred into bite-sized pieces. Discard bones and skin.
  4. Add carrots and garlic to the simmering broth. Cook for 8-10 minutes until carrots are tender.
  5. Meanwhile, cook egg noodles according to package directions in a separate pot. Drain and set aside.
  6. Return shredded chicken to the soup pot. Taste and adjust seasoning with remaining salt if needed. Remove bay leaves.
  7. To serve, place a portion of cooked noodles in each bowl and ladle hot soup over them. Garnish with fresh parsley.

Notes

Store leftover soup and noodles separately to prevent the noodles from getting mushy. Soup keeps in the refrigerator for 3 days or can be frozen for up to 3 months. For a richer flavor, you can brown the chicken thighs in a bit of oil before adding water.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.