Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

You already know I’m in my soup era. So many of my soup recipes are delicious combinations of the same ingredients in different ways, like ginger, turmeric, and coconut. This recipe is much simpler, with lots of veggies, tender chicken, and comforting noodles to cozy up any cold day. I also added leeks, which you can substitute with another small onion if you don’t have any, but I love the milder onion flavor they give.

Ingredients

  • bone-in

    skin-on chicken thighs

    4
  • salt

    divided

    1 tsp
  • fresh black pepper
  • leeks

    or 1 large

    2 small
  • yellow onion
    ½
  • carrots
    4 medium
  • garlic

    divided

    1 head
  • vegetable broth
    4 c
  • spaghetti

    broken into 1” pieces

    1 c
  • dried oregano
    2 tsp
  • juice of lemon
    ½
  • fresh

    chopped parsley and dill, to garnish

Directions

  1. 1

    Pat the chicken thighs dry with a paper towel and season with ½ teaspoon salt and a few turns of black pepper.

  2. 2

    In a large stock pot, heat the avocado oil, and once shimmering, add the chicken to sear. Cook for 2 minutes on each side, until golden brown. Remove the chicken from the pot with tongs and set on a plate.

  3. 3

    While the chicken sears, trim and chop the leek into ½” pieces, the onion into ½” pieces, and the carrots into ½” thick coins. Roughly chop about 7 garlic cloves.

  4. 4

    Add the veggies into the pot and cook for 5-7 minutes, until tender.

  5. 5

    Pour in the broth and 2 cups water, scraping the bottom of the pot to get the brown bits in.

  6. 6

    Add the chicken back to the pot.

  7. 7

    Bring the soup to a simmer, then lower the heat, cover, and cook for 1 hour.

  8. 8

    Remove the chicken from the pot and shred.

  9. 9

    Stir in the garlic powder, remaining salt, and a few more turns of black pepper. Taste and adjust seasonings as necessary.

  10. 10

    Return the shredded chicken to the pot and add the broken spaghetti.

  11. 11

    Cook for 8-10 minutes, until the noodles are cooked to your liking. Grate the remaining 3 garlic cloves into the soup and remove from heat.

  12. 12

    Squeeze in the lemon juice and garnish with fresh parsley and dill to serve.

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

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About this Recipe

Looking for the ultimate comfort food to warm you from the inside out? This Classic Chicken Noodle Soup is your answer, bringing tender chicken, comforting spaghetti, and a medley of fresh vegetables together for a truly cozy meal perfect for any cold day.

What sets this Classic Chicken Noodle Soup apart is its balanced, deeply comforting flavor profile, enhanced by the subtle sweetness of leeks. Using bone-in, skin-on chicken thighs ensures a rich, savory broth and succulent chicken, making every spoonful deeply satisfying and far superior to store-bought versions.

Prepare for a bowl of pure, heartwarming comfort. You'll find tender, juicy chicken pieces alongside perfectly cooked spaghetti broken into 1-inch pieces, swimming in a savory broth. The sweetness of carrots and the aromatic warmth of garlic mingle with the unique, mild onion flavor from leeks, creating a harmonious base. A squeeze of fresh lemon juice brightens the entire dish at the end, while fresh parsley and dill add a vibrant finish. It’s a hug in a bowl, loved by all, including kids, making it an instant family favorite.

Easily adapt this soup to your pantry or preferences. If you don't have leeks on hand, a small yellow onion makes a fine substitute, offering a similar aromatic base. Feel free to adjust the amount of fresh parsley and dill to your liking for a burst of freshness in every serving.

This Classic Chicken Noodle Soup is a timeless staple for a reason—it’s ideal for a cozy winter evening, a simple family dinner, or whenever you need a comforting pick-me-up. Serve it warm, garnished generously with fresh, chopped parsley and dill.

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