Chicken Noodle Soup

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Chicken Noodle Soup




  • 2-1/2 pounds bone-in chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 4-5 cups chicken broth (Kettle and Fire brand if possible)
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1 cup Jovial gluten free pasta (optional)
  • Shredded Parmesan or Pecorino Romano cheese for serving, if desired.


  • Pat chicken dry with paper towels; sprinkle with salt and pepper.
  • In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes.
  • Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
  • Add onion to drippings; cook over medium-high heat until tender, 4-5 min.
  • Add garlic; cook 1 minute longer.
  • Add broth, stir to loosen browned bits and bring to a boil. Return chicken to pan.
  • Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
  • Transfer chicken to a plate. Remove soup from heat.
  • Cook pasta according to package directions, if using.
  • Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Season with salt and pepper, if desired. Discard bay leaves.
  • Serve with shredded Parmesan or shredded Pecorino Romano cheese.

Mary-Beth says:Chicken soup is incredibly delicious while packed with vitamins, minerals, and some scientific evidence as a cure for the common cold!”

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