Classic Chicken Noodle Soup
A from-scratch chicken noodle soup, built on a slow-simmered homemade stock with shredded chicken and tender egg noodles.
6 · Soft & Bite-Sized
Tender, moist bite-sized pieces that break apart under a fork without needing a knife. Some chewing is required, but nothing should be tough, fibrous, or dry.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 6 (Soft & Bite-Sized) — soft & bite-sized, easy to chew — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 2 tbsp Vegetable oil
- 4 tsp Kosher salt, divided
- 2 lb Bone-in, skin-on chicken pieces Preferably a mix of thighs and breasts
- 8 cups Low-sodium chicken stock
- 4 cups Cold water
- 2 Thyme sprigs
- 1 Bay leaf
- 1 small Yellow onion, coarsely chopped About 1 1/4 cups
- 2 Celery ribs, sliced 1/8 inch thick About 1 1/4 cups
- 1 large Carrot, peeled and sliced 1/8 inch thick About 1 cup
- 6 oz Wide egg noodles Break them short before they go in, or swap in a small shape like pastina — long noodles are the one real hazard in this bowl
- 1 tsp Freshly ground black pepper
- 1/4 cup Fresh parsley, finely chopped
Instructions
In a large, deep pot over medium-high heat, heat the oil. Season the chicken on all sides with 2 teaspoons of salt, then add it to the pot skin-side down. Cook, undisturbed, until golden brown on one side, about 5 minutes. Turn and cook until golden brown on the other side, about 5 minutes more.
Add the stock, water, thyme, and bay leaf. Bring to a bare simmer over medium-high heat, then reduce the heat to medium-low and simmer until an instant-read thermometer inserted into the thickest part of a breast registers 165°F, 20 to 30 minutes.
Transfer the chicken breasts to a cutting board. Continue cooking the dark meat about 40 minutes more, then transfer it to the cutting board and let everything cool at least 10 minutes. Remove the skin and bones and discard. Shred the chicken into bite-sized, fork-tender pieces.
Meanwhile, discard the thyme and bay leaf. Add the onion, celery, and carrot, and cook over medium-low heat, adjusting as needed to maintain a bare simmer, stirring occasionally, until just barely tender, about 5 minutes. Break the egg noodles into short lengths before adding them, then cook, stirring occasionally, until soft — a minute or two past al dente rather than at it.
Stir in the chicken and pepper, and season with the remaining 2 teaspoons of salt as needed.
Divide the soup among bowls. Top with parsley and more pepper.
Make ahead: the soup (without noodles) can be made up to 5 days ahead. Store in an airtight container and refrigerate. To serve, bring the soup to a simmer in a large pot, add noodles, and simmer until al dente, about 5 minutes.
Serving Tips
Important Guidance
- Egg noodles are a real choking risk in their normal long form — cut them short with kitchen scissors right in the bowl, or swap in a small pasta shape like pastina, for anyone below Level 6.
- Shred the chicken very fine and mince the vegetables small for Level 5. The chicken breast especially should shred apart with almost no resistance once it's fully cooked.
- For Level 3-4, strain the broth off, blend the vegetables and chicken smooth with a little extra broth, and skip the noodles altogether.
- Making the broth (without noodles) up to 5 days ahead is a great way to prep in bulk, then finish individual, texture-appropriate bowls as needed.
Nutrition Facts
Per serving; recipe makes 8 servings.
Dietary Notes
Contains gluten (egg noodles); substitute a gluten-free noodle or omit for a gluten-free version.