Cooking Lesson #1148: Classic Chicken Noodle Soup

…from the Perspectives’ Kitchen

How you doin’? Damn, it’s cold outside! Nearly two-thirds of Americans have been caught in the coldest weather in over 30 years. Time to make the soup!
 
Classic Chicken Noodle Soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables (feel free to add your favorites… there’s no wrong addition).
 
To get a homemade healthy stock flavor using store-bought broth, we simmer bone-in, skin-on chicken thighs in the broth before adding the rest of the soup ingredients. My Chicken Noodle Soup will warm the cockles of your heart.
 
By the way… the name of this crazy arctic blast/storm? Fern!
 
Cook time:  40 minutes
Additional time:  20 minutes
Yield:  8 servings
 
Ingredients
2 tablespoons extra-virgin olive oil
1 cup chopped white onion
3 tablespoons minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
8 cups low-sodium chicken broth
2 pounds bone-in, skin on chicken thighs, whole
2 cups sliced celery
2 cups sliced carrots
2 cups frozen peas
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 cups cooked whole-wheat egg noodles
1/4 cup chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the oil in a large pot over medium heat.
3. Add the onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes.
4. Add the thyme and bay leaf; cook, stirring, for 1 minute.
5. Add the broth and whole chicken thighs.
6. Cover, increase heat to high and bring to a simmer.
7. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165° F, about 20 to 22 minutes.
8. Skim any foam from the surface as the chicken cooks.
9. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
10. Meanwhile, add the celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes.
11. Stir in the shredded chicken, salt, pepper and cooked noodles and cook until heated through, about 3 minutes more.
12. Remove from the heat and stir in parsley.

-------------------------------------------
ChefSecret:  To get a homemade stock flavor using store-bought broth, we simmer
bone-in, skin on chicken thighs in the broth before adding the rest of the soup ingredients. To make ahead: Cover and refrigerate, without the noodles and parsley, for up to 3 days. To serve, stir in cooked noodles and reheat, then stir in parsley.
-------------------------------------------
Quip of the Day:  Chicken soup is healthy for you.  As long as you’re not the chicken!
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soups #ClassicChickenNoodleSoup #ChickenNoodleSoup #HeartySoups #SoupIsComfortFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026  

---