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Cozy 5-Ingredient Fall Chicken Noodle Soup

5-ingredient fall chicken noodle soup - featured image
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A simple, deeply flavorful chicken noodle soup made with just five ingredients. This comforting recipe builds rich flavor through technique, not a long ingredient list, and comes together in under an hour for a perfect weeknight meal.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 8 oz (225g) wide egg noodles
  • 4 medium carrots (about 12 oz / 340g), peeled and sliced into half-moons
  • 3 ribs celery (about 6 oz / 170g), sliced
  • 8 cups (1.9 liters) good quality low-sodium chicken broth
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon neutral oil (avocado or canola)

Instructions

  1. Prep your ingredients: Peel and slice carrots into 1/4-inch half-moons. Slice celery the same way. Pat chicken thighs dry with paper towels and season generously with salt and pepper. Measure out broth and have noodles ready.
  2. Sear the chicken: Heat oil in a large Dutch oven over medium-high heat. When oil shimmers, add chicken thighs in a single layer. Cook undisturbed for 4-5 minutes until deep golden brown. Flip and cook another 3-4 minutes. Transfer to a plate (chicken will not be fully cooked).
  3. Sauté the vegetables: Reduce heat to medium. Add carrots and celery to the pot, scraping up browned bits. Sauté for 4-5 minutes until carrots begin to soften and celery is translucent.
  4. Simmer the broth: Pour in chicken broth, scraping up any remaining bits. Return chicken thighs and any accumulated juices to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and cooked through.
  5. Shred the chicken: Transfer chicken to a cutting board. Let rest 2-3 minutes, then shred with two forks. Return shredded chicken to the pot.
  6. Cook the noodles: Bring broth back to a gentle boil. Add egg noodles and cook according to package directions (about 8-10 minutes) until tender but still slightly firm. Remove from heat.
  7. Season and serve: Taste broth and adjust salt and pepper as needed. Ladle into bowls and serve immediately. Garnish with fresh parsley if desired.

Notes

For best results, don’t skip searing the chicken—it builds deep flavor. Cook noodles separately if making ahead to prevent them from getting mushy. The soup can be stored in the refrigerator for up to 4 days; flavors deepen overnight. For freezing, freeze broth and chicken without noodles for up to 3 months.

Nutrition

Keywords: chicken noodle soup, fall soup, 5-ingredient recipe, comfort food, easy soup, weeknight dinner

Find it online: https://flurpchef.com/cozy-5-ingredient-fall-chicken-noodle-soup/