Recipe
Chicken noodle soup
The classic cure-all: chicken thighs simmered into a quick golden broth, with sweet carrot, celery and tender noodles added right at the end.
Chicken noodle soup takes about 60 minutes and makes 4 servings. Each serving has 350 kcal.
- Preparation
- 15 minutes
- Cooking
- 45 minutes
- Total time
- 60 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 350 kcal
- Protein
- 32 g
- Carbohydrates
- 30 g
- Fat
- 10 g
Ingredients
- Chicken thighs600 g
- Water1.5 l
- Carrot2 pcs
- Celery2 pcs
- Onion1 pc
- Egg noodles150 g
- Bay leaf1 pc
- Parsley1 pinch
- Salt1 pinch
Instructions
- 1
Place 600 g chicken thighs in a large pot, cover with the cold 1.5 l water, add 1 bay leaf and a good pinch of salt and bring to the boil. Skim off any foam that rises.
- 2
Add 2 carrot, 2 celery and whole peeled 1 onion, lower the heat and simmer gently for 25 minutes.
- 3
Lift the thighs out, let them cool for a few minutes, then pull the meat off the bones and discard the skin and bones.
- 4
Fish out the onion and bay leaf, slice the carrot and celery back into the pot, return the shredded meat and bring back to a gentle simmer.
- 5
Add 150 g egg noodles and cook for about 6 minutes, until just tender.
Tip: Add the noodles only just before serving - they keep drinking up broth as the soup sits and turn mushy.
- 6
Taste, adjust the salt, stir in the chopped a pinch of parsley and serve hot.
Cooking methods
On the stove
Bring to the boil over high heat, then drop to the smallest flame that keeps a few lazy bubbles rising, around 90 °C. A hard boil makes the broth cloudy - you want a gentle shimmer, not a rolling boil.
On induction
Boil on level 8–9, then drop to level 3–4 for the simmer. Induction responds instantly, so turn it down the moment the pot boils, and nudge up a level when you add the cold noodles.
Over an open fire
Perfect for a pot hung over the fire: boil over open flame, then shift the pot to the edge of the embers for the long, quiet simmer. Keep a lid handy so too much broth does not steam away.
Recipe questions
- How long does this recipe take?
- Plan for about 60 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Boil on level 8–9, then drop to level 3–4 for the simmer. Induction responds instantly, so turn it down the moment the pot boils, and nudge up a level when you add the cold noodles.
- Can I cook this recipe over an open fire?
- Yes. Perfect for a pot hung over the fire: boil over open flame, then shift the pot to the edge of the embers for the long, quiet simmer. Keep a lid handy so too much broth does not steam away.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
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