Made with tender bone in chicken thighs, thick and delicious egg noodles, and fresh vegetables, your family will want you to make this soup for them over and over.
Chicken Thighs: I love the flavor that thighs bring to this recipe, but if you would prefer to use chicken breasts, you can read about that substitution below.Unsalted Butter: If you only have salted butter on hand, you will want to wait until the end, and only add it after tasting it.Celery, Carrots, & Onion: This trio starts so many soups for good reason. They add the perfect flavor profile for a soup.Dried Thyme & Dried Basil: I love the flavor these herbs bring to the soup, but you could really use whatever dried herbs you love most.Chicken Stock: Chicken broth will also work here. If you would like to make your own, you can follow the steps in my Turkey Broth, and substitute the bones of a rotisserie chicken.Frozen Egg Noodles: I love how easy these are to keep on hand and the texture they bring to the soup. Please see below for alternatives.GarlicBay LeavesSalt & Pepper
That being said, my homemade egg noodles would be amazing in this! I highly encourage you to experiment and find what you love best. Additionally, you could also use a dry pasta that you love. That is what I do in my Creamy Chicken Noodle Soup and that recipe is a winner as well. Leftovers can be frozen in a container with room for expansion and kept in the freezer for up to three months. Again, I would encourage you to cook the noodles separately.
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If you make this soup or any of my other recipes, please leave me a comment and let me know what you think!
