Grandma’s Chicken Noodle Soup With Vegetables: The Cozy, Comforting Bowl Everyone Needs on a Cold Day

Ingredients for Chicken Noodle Soup

This recipe makes about 8 servings.

• 1 ½ pounds bone-in chicken thighs or breasts: bone-in chicken gives the richest flavor to the broth. Thighs stay especially juicy.
• 10 cups low-sodium chicken broth: or water with good chicken bouillon. Low-sodium lets you control the salt.
• 2 tablespoons butter or olive oil: to soften the vegetables.
• 1 medium yellow onion: finely chopped, the base of all the flavor.
• 3 medium carrots: peeled and sliced into rounds. They add color and natural sweetness.
• 2 celery stalks: sliced. A classic in every chicken soup.
• 3 garlic cloves: minced.
• 2 bay leaves: for a gentle, savory aroma.
• 1 teaspoon dried thyme: or a few fresh sprigs.
• 3 cups wide egg noodles: about 6 ounces. They are tender and hold the broth beautifully.
• ½ cup frozen peas: optional, for color.
• 2 tablespoons fresh parsley: chopped, to finish.
• Salt and black pepper: to taste.
• 1 tablespoon lemon juice: optional, to brighten the flavors at the end.

About the Ingredients

Bone-in chicken makes a big difference. The bones and skin release gelatin and flavor into the broth as it simmers, making it richer and more satisfying. If you are short on time, a store-bought rotisserie chicken works too. Just shred the meat and add it at the end.

Egg noodles are traditional, but you can use any small pasta you have, like ditalini or broken spaghetti. For a gluten-free version, use rice or gluten-free noodles.