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Cozy Homestyle Chicken Noodle Soup for a Crowd

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This hearty chicken noodle soup is made for a crowd, featuring seared chicken thighs, aromatic vegetables, and wide egg noodles in a deeply flavorful broth. It’s the ultimate comfort food that fills your home with an irresistible aroma and brings people together.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 large yellow onions, diced (about 3 cups)
  • 4 large carrots, peeled and diced (about 2 cups)
  • 4 celery ribs, diced (about 1.5 cups)
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 10 cups low-sodium chicken broth
  • 2 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 ounces wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if needed, sear the chicken thighs for 5-6 minutes per side until deeply golden brown. Transfer to a plate and set aside.
  2. Reduce heat to medium. Add butter to the pot and scrape up the browned bits. Add diced onions, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened and onions are translucent. Add minced garlic, dried thyme, and rosemary; cook for 1 minute until fragrant.
  3. Pour in chicken broth, scraping up any remaining bits. Add bay leaves. Return seared chicken thighs and any accumulated juices to the pot. Bring to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes.
  4. After 45 minutes, transfer chicken thighs to a cutting board. Let cool slightly, then shred with two forks. Discard any fat or gristle. Set aside.
  5. While chicken cools, bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking.
  6. Taste the broth and adjust seasoning with salt and pepper. Return shredded chicken to the pot. Stir in fresh parsley. Remove bay leaves. Simmer for 5 minutes to heat through.
  7. Place a generous portion of noodles in each bowl, then ladle hot soup over the top. Garnish with extra parsley if desired. Serve immediately with crusty bread or crackers.

Notes

For best results, cook noodles separately and add to individual bowls when serving to prevent mushiness. The soup can be made ahead and tastes even better the next day. Store soup and noodles separately in the refrigerator for up to 4 days. Freeze soup (without noodles) for up to 3 months.

Nutrition

Keywords: chicken noodle soup, homestyle soup, comfort food, crowd-pleasing, easy soup recipe, chicken soup, homemade soup

Find it online: https://twinkletaste.com/cozy-homestyle-chicken-noodle-soup-for-a-crowd/