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Chicken Noodle Soup

Chicken Noodle Soup

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10 servings


  • 1 tablespoon olive oil
  • 1 large onion 1/2" slices
  • 4 ribs celery 1/2" dice
  • 3 carrots 1/2" dice
  • kosher salt
  • 2 cloves garlic minced
  • 2 teaspoons dried red pepper flakes
  • 1 teaspoon dried thyme
  • 3 pounds bone-in chicken thighs remove skin and excess fat
  • water as needed
  • 2 bay leaves
  • 1 lemon halved
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmet
  • Freshly ground black pepper
  • 2 cups orecchiette pasta
  • 1 15-ounce can chick peas
  • 2 tablespoons fresh cilantro chopped


  • Heat oil in a large Dutch oven or pot over medium-high heat.
  • Add the onions, celery, and carrots. Add salt to taste and cook until the vegetables start to soften, 8-10 minutes.
  • Add the garlic, red pepper, and thyme and cook for 2 more minutes.
  • Add the chicken and enough water to just cover the chicken.
  • Add the bay leaf. Bring the mix to a boil then reduce to simmer. Continue simmering for 30 minutes.
  • Scrape off any accumulated foam. Add the juice of the lemon plus the lemon halves, along with the cinnamon and nutmeg. Stir and add salt and pepper to taste. Simmer for another hour.
  • Cook the pasta per package instructions.
  • Remove the chicken from the pot and let cool slightly before pulling the meat from the bones. Chop or shred as desired and return the meat to the pot.
  • Remove the bay leaves and the lemon halves and add the chick peas. Warm through.
  • To serve, divide pasta between four bowls and top with the soup. Garnish with cilantro and serve.