Classic chicken noodle soup with tender chicken, carrots, and secretly added zucchini in a clean, comforting broth.
Cuisine: American · Dish Type: Main Dish · Prep: 15 min · Cook: 45 min · Servings: 4 · Rating: ⭐⭐⭐⭐⭐
Ingredients
Protein: 1½–2 lb boneless skinless chicken thighs.
Vegetables: 1 medium onion (diced), 4 carrots (diced), 3 stalks celery (diced), 3 cloves garlic (smashed).
Liquids: 8 cups chicken stock.
Herbs & seasoning: 1¼–1½ tsp kosher salt, ½ tsp black pepper, 2 bay leaves, ½ tsp dried thyme, optional parsley or dill.
Pasta: 6–8 oz butter ribbon noodles, cooked separately.
Fat: 1 tbsp olive oil, 1 tbsp unsalted butter.
Instructions
- Sear seasoned chicken in olive oil, 3–4 minutes per side; remove. Don't clean the pot.
- Cook onion, carrots, and celery 5–6 minutes until soft. Add garlic, thyme, and bay leaves; stir 30 seconds.
- Return chicken and juices, add stock and salt. Simmer uncovered 25 minutes.
- Dice chicken, return to pot with butter and remaining pepper. Simmer 5 minutes. Remove bay leaves, adjust salt.
- Cook noodles separately in salted water; add to bowls before ladling soup.
Tips
- Cooking noodles separately keeps leftovers from going mushy.
- Thighs stay tender in soup; breasts can dry out.
- Dice, don't shred, for consistent bites.
- Don't skip searing the chicken — it adds depth.