Sick Day Chicken Noodle Soup
Ah yes, it is truly that time of the year again! Sick season! But hey, if this is the one time of the year I can convince you to make & eat a soup, perfect. I have this theory that people that don't like soup simply don't exist. If you are one of those people...maybe you just haven't found your soup yet. You see, I grew up in a Persian household and most of Persian food is soups & stews. It's in my blood to love soup. But hey, it's in yours too because I heard the most likely first ever human food to exist was SOUP!!! (I guess maybe a caveman with a fire and some water and some meat and maybe some vegetables? I don't know don't take my word for it but it makes sense). Anyways, today I am sick so today, you are getting my favorite soup recipe. It's light and delicious and can be made with ingredients you probably already have at home! Plus, since I am sick...I can get a pass on whatever horrific grammer mistakes I have made in this paragraph. Boo hoo! ;0
Pro Tip:
I don’t take my chicken out of the pot to shred it. I let the soup tell me when it’s ready. If the chicken isn’t naturally falling apart when I press it with a spoon, the soup simply needs more time. I like big, tender chunks of chicken in my bowl, so I gently break it apart right in the pot once it’s buttery-soft. No forks, no cutting boards, & no fuss. Lazy girl approved.
Ingredient List
For the chicken:
6 chicken thighs (boneless and skinless)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
For the soup:
1 leek, sliced (white + light green parts only)
2 carrots, diced
4 celery stalks, diced
½ onion, diced
3–4 cloves garlic, minced
4–5 cups chicken broth
Juice of 1 lemon
Additional salt, pepper, garlic powder, onion powder to taste
¼ cup chopped fresh parsley, plus more for serving
For the noodles:
8 ounces penne pasta (or any noodle you like)
Instructions
1. Season & brown the chicken
Pat the chicken thighs dry and season both sides with salt, pepper, garlic powder, and onion powder. Heat the olive oil in a large pot over medium-high heat.Add the chicken and brown on both sides, about 3–4 minutes per side. Remove and set aside.
2. Sauté the vegetables
In the same pot, add the leeks, carrots, celery, parsely, and onion. Cook 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
3. Build the soup
Return the chicken thighs to the pot. Pour in the chicken broth. Season with more salt, pepper, garlic powder, and onion powder. Add the juice of one lemon.
4. Simmer
Bring the soup to a boil, then reduce to a gentle simmer. Cook 25–30 minutes, or until the chicken is tender and cooked through.
5. Cook the noodles separately
While the soup simmers, cook the penne in a separate pot according to package directions. Drain and set aside.(Tip: storing the noodles separately keeps them from getting mushy.)
6. Finish the soup
While the chicken is in the pot, gently tear it into smaller pieces. If the chicken is not tender and falling a part, the soup is not done yet.Taste and adjust seasoning. You can add more lemon, salt, or pepper as needed.
7. Serve
Spoon noodles into bowls, ladle the hot soup over top, and finish with extra parsley.
Storage Tip
Store the noodles in a separate container from the soup. This keeps them firm and perfect for leftovers.
A Recipe by Madeline May
Sick Day Chicken Noodle Soup
A cozy, lemony chicken noodle soup made with tender chicken thighs, plenty of vegetables, fresh parsley, and noodles served separately so every bowl stays perfectly comforting.
Ingredients
For the Chicken
For the Soup
For the Noodles
Instructions
- Season and brown the chicken Pat the chicken thighs dry and season both sides with the salt, black pepper, garlic powder, and onion powder. Heat the olive oil in a large pot over medium-high heat. Add the chicken and brown for 3–4 minutes per side, then transfer it to a plate.
- Sauté the vegetables Add the leek, carrots, celery, onion, and parsley to the same pot. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
- Build the soup Return the chicken thighs to the pot and pour in 4 cups of chicken broth. Season with additional salt, black pepper, garlic powder, and onion powder to taste. Stir in the lemon juice.
- Simmer Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for 25–30 minutes, or until the chicken is tender and cooked through. Add the remaining broth as needed for your preferred consistency.
- Cook the noodles separately While the soup simmers, cook the penne in a separate pot according to the package directions. Drain and set aside. Keeping the noodles separate prevents them from becoming mushy in the soup.
- Finish the soup Use two forks or tongs to gently tear the chicken into bite-size pieces directly in the pot. If it does not pull apart easily, continue simmering until tender. Taste and adjust with more lemon juice, salt, pepper, garlic powder, or onion powder as needed.
- Serve Divide the cooked noodles among bowls, ladle the hot soup over the top, and finish with extra chopped parsley.
Storage
Store the soup and noodles in separate airtight containers in the refrigerator for up to 4 days. Reheat the soup on the stovetop or in the microwave, then add the noodles just before serving.
Make Ahead
The soup can be made up to 2 days ahead. Cook and store the noodles separately, then combine them with the hot soup only when serving.
A Note from Madeline May
Keeping the noodles separate is the secret to leftovers that taste just as good the next day. Add a little extra broth when reheating if the soup has thickened in the refrigerator.
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