American · Soups & stews

Classic chicken noodle soup

Name: Classic chicken noodle soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds bone-in skin-on chicken thighs, trimmed of excess fat; 1 1/2 teaspoons kosher salt, divided, plus more to taste; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 large yellow onion, diced; 3 medium carrots, sliced 1/4 inch thick; 3 celery ribs, sliced 1/4 inch thick; 3 garlic cloves, finely chopped; 8 cups low-sodium chicken broth; 2 bay leaves; 1 teaspoon dried thyme; 6 ounces wide egg noodles; 2 tablespoons chopped fresh dill; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon fresh lemon juice, plus wedges for serving

A clear, deeply savory broth with tender chicken, carrots, celery, egg noodles, dill, parsley, and a bright squeeze of lemon.

About 1 hr 10 minTotal

About 1 hr 10 minActive

$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 pounds bone-in skin-on chicken thighs, trimmed of excess fat
1 1/2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon black pepper
1 tablespoon olive oil
1 large yellow onion, diced
3 medium carrots, sliced 1/4 inch thick
3 celery ribs, sliced 1/4 inch thick
3 garlic cloves, finely chopped
8 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
6 ounces wide egg noodles
2 tablespoons chopped fresh dill
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice, plus wedges for serving

Instructions

Pat chicken dry and season with 1 teaspoon salt and the pepper. Heat olive oil in a over medium-high. Brown chicken skin-side down 5 to 7 minutes, turn for 2 minutes, then transfer to a plate; the chicken will not yet be cooked through.
Pour off all but 1 tablespoon fat. Add onion, carrots, celery, and remaining 1/2 teaspoon salt and cook over medium 6 minutes until glossy and beginning to soften. Stir in garlic for 30 seconds.
Add broth, bay leaves, thyme, and chicken with any juices. Bring just to a simmer, partially cover, and cook gently 22 to 28 minutes until the thickest thigh reaches at least 175°F and pulls easily from the bone. Transfer chicken to a board and discard bay leaves.
Skim excess fat from the broth. Remove and discard chicken skin and bones, shred the meat, and return it to the pot. Bring the soup to a lively simmer, add noodles, and cook according to the package until just tender, usually 6 to 8 minutes.
Remove from heat and stir in dill, parsley, and lemon juice. Taste for salt and pepper, rest 5 minutes, and serve with lemon wedges. For planned leftovers, cook noodles separately and add them to each bowl so they do not absorb the broth overnight.

North AmericaContemporary North American household cooking

From the table

About this recipe

Chicken noodle soup draws on European broth traditions and became a North American household standard through chicken, aromatic vegetables, herbs, and noodles cooked to order.

Chicken noodle soup became a familiar American name in the twentieth century, but its comforting idea is much older: chicken broth stretched with vegetables and noodles. Browning and then gently poaching bone-in thighs gives an everyday carton of broth more body, while lemon and fresh herbs keep the finished bowl lively rather than medicinal or salty. This Kwilt version follows the reviewed household adaptation: Use forgiving bone-in thighs to improve convenient boxed broth, preserve the most familiar vegetable-and-egg-noodle profile, and disclose the separate-noodle option for households intentionally making leftovers.

Sources

Dinner does not stop at the recipe