Nana’s Winter-Warmer Chicken Noodle Soup

Cosy, nourishing chicken noodle soup with tender shredded chicken, slurpable noodles, and a clear, savoury broth—exactly the kind of bowl that warms you from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 brown onion, finely diced
• 2 carrots, sliced into half-moons (about 1 cm)
• 2 celery sticks, sliced (about 1 cm)
• 3 garlic cloves, finely chopped (or crushed)
• 1.2 L chicken stock (or water + 2 chicken stock cubes)
• 600 g chicken thighs, skinless boneless (or chicken breast)
• 1 tsp dried thyme (or mixed herbs)
• 1 bay leaf (optional)
• 120 g dried rice noodles (or other soup noodles)
• 2 tbsp chopped fresh parsley (optional)
• Salt and pepper, to taste

Method

• 1

  Step 1: Sweat the veg (build the base)

  Heat oil in a large pot over medium heat. Add onion, carrot and celery with a pinch of salt. Cook, stirring, until the onion is soft and sweet (not browned), about 6–8 minutes.

• 2

  Step 2: Bloom the garlic & herbs

  Add garlic and cook until fragrant, about 30 seconds. Stir in thyme and bay leaf.

• 3

  Step 3: Simmer the chicken (make the broth)

  Pour in stock. Bring to a gentle simmer (small bubbles). Add chicken thighs. Simmer gently (don’t boil hard or the chicken can toughen), uncovered, for 18–22 minutes until cooked through (thighs are forgiving; breast will be closer to 12–15 minutes).

• 4

  Step 4: Shred the chicken

  Remove chicken to a bowl. Shred with two forks, then return to the pot. Taste the broth and season with salt and pepper until it tastes properly “soupy” and savoury.

• 5

  Step 5: Cook the noodles

  Add noodles and simmer according to packet time (usually 6–8 minutes), stirring once or twice so they don’t clump. Cook until just tender.

• 6

  Step 6: Finish & serve

  Turn off heat. Stir through parsley if using. Rest 2 minutes (the broth settles and flavours round out). Ladle into bowls and serve piping hot.

Tips

• **Keep noodles from going soggy (best for leftovers):** Cook noodles separately, rinse briefly, then add to bowls and ladle soup over. Store noodles and soup separately.
• **Thighs vs breast:** Thighs stay juicier and are more “Nana-proof”; if using breast, simmer gently and pull it as soon as it’s just cooked.
• **Boost flavour with pantry staples:** A pinch of paprika or a little dried rosemary works nicely; keep it subtle so it stays classic.
• **Storage:** Keeps 3–4 days in the fridge. Reheat gently; add a splash of water/stock if it thickens.
• **To serve:** Crusty bread or toast soldiers are perfect for dunking.

Nutrition (per serving, estimate)