Easy Chicken Noodle Soup Recipe
About this recipe
This Easy Chicken Noodle Soup is the ultimate comfort food, loaded with juicy chicken and tender noodles. It's a straightforward recipe that promises to warm you up and satisfy your hunger, making it a family favorite.
In this version, Natasha from Natashas Kitchen emphasizes using chicken thighs for added flavor and a heartier soup. With a balance of broth and water, plus fresh veggies and herbs, this soup is both nourishing and delicious.
Ingredient notes
- Use 4 chicken thighs, skin removed (bone-in or boneless) for the best flavor.
- The recipe calls for 8 cups of low sodium chicken broth and 6 cups of water, but you can adjust the broth-to-water ratio for more flavor as Natasha suggests.
- For the pasta, 6 to 8 ounces of spiral pasta (like rotini) is recommended, depending on how hearty you want your soup.
Tips from Natashas Kitchen’s video
- Sauté the onions and celery in olive oil until golden for about 5 to 8 minutes to enhance their flavor before adding them to the soup pot.
- When adding the pasta, cook it at a low boil for 15 minutes or until it reaches your desired doneness; overcooking will yield plump noodles, which Natasha prefers.
Good to know
- How long does this soup take to make?
- The total time for this Easy Chicken Noodle Soup is 40 minutes.
- How many servings does this recipe yield?
- This recipe yields 4 to 6 servings.
- What type of chicken is best for this soup?
- Using chicken thighs is recommended for added flavor and tenderness.
- Can I use different pasta in this recipe?
- Yes, you can use any type of spiral pasta, but rotini is suggested.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start by pouring 8 cups of chicken broth and 6 cups of water into a large soup pot.
- 2
Add 1 tablespoon of sea salt, then bring it to a boil over medium-high heat.
- 3
Add 4 chicken thighs to the pot and partially cover it, keeping it at a low boil for 20 minutes while you prep the rest of your ingredients.
- 4
Peel and thinly slice 3 medium carrots and set them aside.
- 5
Finely chop 2 medium celery sticks and 1 medium onion.
- 6
In a large pan over medium-high heat, add 2 tablespoons of olive oil, then add the chopped onions and celery.
- 7
Sauté, stirring frequently for 5 to 8 minutes or until the onions are golden.
- 8
Transfer the sautéed veggies to the soup pot along with the sliced carrots.
- 9
Add 6 to 8 ounces of spiral pasta to the pot and cook for 15 minutes at a low boil or until the pasta reaches your desired doneness.
- 10
While the pasta is cooking, remove the chicken thighs and shred the chicken into bite-size pieces, discarding any fat or bones.
- 11
Transfer the shredded chicken back to the pot.
- 12
When the pasta is just about done cooking, season the soup with 1 teaspoon of Mrs. Dash, then add 1 pressed garlic clove, 3 tablespoons of dill, and more salt to taste if needed.
- 13
Simmer for another minute, then turn off the heat.
Heads up — we had to guess a little:
- The quantity of chicken thighs was inferred from the caption's range of '3-4 chicken thighs'.
- The amount of spiral pasta was inferred as '6 to 8 ounces' based on the transcript's mention of a range.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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