Chicken Noodle Recipe
Make Chicken Noodle Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stock & Cooked Chicken
Soup Base & Vegetables
Noodles & Finish
Method
Stock & Cooked Chicken
- 1
Assemble and bring to a simmer
Place the chicken thighs, 10 cups cold water, quartered onion, 2 chunked carrots, 2 celery stalks, 4 crushed garlic cloves, 2 bay leaves, 1 tsp whole peppercorns and 1 tsp kosher salt in a large stockpot. Put the pot over medium-high heat and slowly bring to a gentle simmer (do not boil hard).
- 2
Skim and simmer
Once simmering, reduce heat to low so the surface barely moves. Skim any foam or scum that rises to the top with a ladle or large spoon during the first 10–15 minutes. Maintain a gentle simmer, uncovered or partially covered, for 40–45 minutes, until the chicken is cooked through and the broth is flavorful.
- 3
Remove chicken and strain broth
Carefully lift out the chicken thighs and place on a cutting board to cool slightly. Strain the broth through a fine-mesh sieve set over a large bowl or pot to remove solids. Reserve about 8 cups of strained broth for the soup (use the rest for another use or refrigerate). Taste and adjust the reserved broth for seasoning if needed.
- 4
Shred chicken
When the chicken is cool enough to handle, remove and discard the skin and bones and shred the meat into bite-size pieces (you should have roughly 3 cups shredded). Set the shredded chicken aside. Reserve any concentrated juices from the cutting board and add to the broth if desired.
Soup Base & Vegetables
- 5
Sweat the aromatics
In a separate large pot or the same cleaned stockpot, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat until butter foams. Add the finely diced onion, 2 diced carrots and 2 diced celery stalks. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, about 6–8 minutes.
- 6
Add garlic and herbs
Add the 2 minced garlic cloves and 1 teaspoon thyme to the vegetables and cook for 30–60 seconds until fragrant. Stir in 1/4 cup chopped parsley, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 7
Add the strained broth
Pour the reserved 8 cups of strained chicken broth into the pot with the softened vegetables. Bring the mixture up to a gentle simmer over medium heat. Taste and adjust seasoning—if the broth tastes flat, add a little more salt (up to the additional 1/2 tsp reserved) and re-check.
Noodles & Finish
- 8
Cook the noodles
Once the soup is simmering, add 2 cups dried egg noodles and cook according to package directions in the simmering broth — typically 6–8 minutes — until tender but still springy. Stir occasionally to prevent sticking.
- 9
Return chicken and finish
When the noodles are nearly done, stir in the 3 cups shredded cooked chicken to warm through (about 2–3 minutes). Add 2 tablespoons fresh lemon juice and 2 tablespoons chopped parsley. If you like a touch of heat, sprinkle in 1/4 teaspoon red pepper flakes. Taste and adjust salt and pepper as needed (use the extra 0.5 tsp kosher salt sparingly).
- 10
