Curly Noodle Chicken Soup Recipe

Cooking Time: 30 minutes prep, 1 hour simmering
Serves: 6-8 people

What You’ll Need

For the soup base:

• 2 pounds bone-in chicken thighs (or 1 whole chicken)
• 12 cups water
• 2 bay leaves
• 1 large onion, quartered
• 3 celery stalks with leaves, roughly chopped
• 2 large carrots, roughly chopped
• 6 peppercorns
• 2 teaspoons salt

For the soup:

• 3 tablespoons butter
• 1 large onion, diced
• 3 carrots, sliced into rounds
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 8 ounces curly egg noodles (rotini or fusilli work great)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• Salt and black pepper to taste
• Fresh lemon juice (optional)

Building the Perfect Broth

Start by placing the chicken thighs in a large stockpot with the water, bay leaves, quartered onion, roughly chopped celery and carrots, peppercorns, and salt. The vegetables will flavor the broth beautifully, and the bones will add richness and body that you simply can’t get from store-bought broth.

The Long, Slow Simmer

Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 15 minutes – this keeps your broth clear and clean-tasting. Cover and simmer for 45-60 minutes until the chicken is falling off the bone tender.

Straining for Clarity

Remove the chicken pieces and set them aside to cool. Strain the broth through a fine-mesh sieve, discarding all the cooked vegetables and aromatics. You should have about 8-10 cups of beautiful, golden chicken broth. If you have less, add water to reach the right amount.

Preparing the Chicken

Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces, keeping the pieces fairly large so they don’t disappear in the soup. Set the shredded chicken aside – it will go back into the soup later.

Starting the Soup Base

In the same pot you used for the broth, melt the butter over medium heat. Add the diced onion and cook for 5-6 minutes until it becomes translucent and fragrant. This creates the aromatic foundation for your finished soup.

Building the Vegetable Layer

Add the sliced carrots and diced celery to the pot. Cook for 4-5 minutes until they start to soften but still have some bite. You want them tender but not mushy, as they’ll continue cooking in the hot broth.

Adding Aromatic Depth

Stir in the minced garlic and dried thyme, cooking for just 1 minute until wonderfully fragrant. Be careful not to let the garlic brown, as it can become bitter and overpower the delicate chicken flavor.

Bringing Back the Broth

Pour the strained chicken broth back into the pot with the sautéed vegetables. Bring the mixture to a rolling boil over high heat. The vegetables should be floating in that gorgeous, golden broth you worked so hard to create.

Adding the Star Ingredient

Add the curly noodles to the boiling broth. The curls and spirals of these noodles are perfect for catching all the flavorful broth in their twists and turns. Cook according to package directions, usually 8-10 minutes, until the noodles are tender but still have a slight bite.

Reuniting with the Chicken

About 2 minutes before the noodles are done, add the shredded chicken back to the pot. This timing ensures the chicken heats through completely without becoming overcooked or stringy. The chicken should be hot and steaming when you serve the soup.

Fresh Herb Finish

Remove the soup from heat and stir in the fresh parsley and dill. These herbs add brightness and color that makes the soup look as good as it tastes. The herbs should be vibrant green and aromatic.

Final Seasoning

Taste the soup and adjust the seasoning with salt and pepper as needed. Some people like to add a squeeze of fresh lemon juice at this point, which brightens all the flavors and adds a subtle tang that enhances the chicken.

Serving at Its Best

Ladle the hot soup into deep bowls, making sure each serving gets plenty of noodles, chicken, and vegetables. The steam rising from each bowl should carry that incredible aroma that says “home” better than anything else.

Perfect Accompaniments

Serve with warm crusty bread, saltine crackers, or buttery dinner rolls for dipping. A simple side salad or some pickles can add a nice contrast to the rich, comforting soup.

Storage Tips

This soup keeps well in the refrigerator for up to 4 days, though the noodles will continue to absorb broth over time. If you plan to store leftovers, you might want to cook the noodles separately and add them to individual bowls when serving.

Make-Ahead Strategy

You can make the broth and shred the chicken up to 2 days in advance. Store them separately in the refrigerator, then finish the soup by sautéing fresh vegetables and adding the noodles when you’re ready to serve.

Customization Ideas

Feel free to add other vegetables like peas, corn, or green beans during the last few minutes of cooking. Some families love to add a splash of cream for extra richness, or a pinch of paprika for color and mild warmth.

This Curly Noodle Chicken Soup proves that sometimes the most simple, traditional recipes are the most satisfying. With its rich homemade broth, tender chicken, and perfectly cooked curly noodles that capture every drop of flavor, this soup delivers the kind of comfort that can only come from a kitchen filled with love.