This Trader Joe’s Chicken Noodle Soup is a classic and comforting recipe, which is made with tender chicken thighs and egg noodles. It’s the perfect weeknight meal, ready in about 45 minutes.
Jump to RecipeTrader Joe’s Chicken Noodle Soup Ingredients
- 1 pound (450g) skinless, boneless chicken thighs
- 5 ounces (140g) egg noodles or pasta of choice
- 2 tablespoons (28g) butter or olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 ribs celery, chopped
- 1 heaped tablespoon minced garlic (4 cloves)
- 2 bay leaves
- 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
- 8 cups (1.89L) low-sodium chicken stock or broth
- Salt and pepper, to taste
- 1/4 cup fresh parsley, finely chopped
How To Make Trader Joe’s Chicken Noodle Soup
- Sauté the vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add aromatics: Stir in the minced garlic, bay leaves, and thyme sprigs. Cook for about 1 minute, stirring, until the garlic is fragrant.
- Simmer the broth: Pour in the chicken stock and bring the mixture to a low simmer. Taste the broth and season with salt and pepper as needed.
- Poach the chicken: Submerge the whole chicken thighs in the simmering soup. Partially cover the pot and cook for about 20 minutes, until the chicken is cooked through and tender.
- Cook the noodles: Remove the cooked chicken to a plate. Stir the egg noodles into the simmering soup and cook for 6 to 10 minutes, until the noodles are tender.
- Shred chicken and serve: While the noodles cook, use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stir in the fresh parsley, and serve hot.
Recipe Tips
- How to get the best flavor? For an extra pop of flavor, add a squeeze of fresh lemon juice or a dash of Worcestershire sauce to the finished soup. Using a good quality or homemade chicken stock also makes a big difference.
- Can I use rotisserie chicken for a shortcut? Yes! This is a great time-saver. Simply add about 2-3 cups of shredded rotisserie chicken to the soup at the same time you add the dried noodles.
- How to prevent soggy noodles in leftovers? The noodles will continue to soak up the broth as the soup sits. If you plan on having leftovers, it’s a good idea to cook the noodles separately and add them to individual bowls just before serving.
- Can I make this ahead of time? Absolutely. You can make the entire soup base (without the noodles) up to 2 days ahead and store it in the fridge. When you’re ready to eat, bring the soup to a simmer and cook the noodles directly in the broth.
What To Serve With Chicken Noodle Soup
This classic soup is a complete meal, but it’s even better with a simple side.
- Warm, crusty bread with butter
- Saltine or oyster crackers
- A simple grilled cheese sandwich for dipping
- A light green salad
How To Store Chicken Noodle Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Be aware that the noodles will absorb the broth.
- Freeze: The soup base (without the noodles) freezes exceptionally well. Let it cool completely and store it in a freezer-safe container for up to 3 months. Cook fresh noodles when you reheat the soup.
Chicken Noodle Soup Nutrition Facts
- Serving Size: 1/6 of the recipe
- Calories: 298kcal
- Fat: 11.4g
- Protein: 24.8g
- Carbohydrates: 22.9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Chicken thighs are a great choice for soup because they are more flavorful and stay incredibly moist and tender, even after being simmered in the broth. Chicken breasts can sometimes become dry.
Yes. You can sauté the vegetables on the stovetop first, then add them and all other ingredients (except the noodles and parsley) to a slow cooker. Cook on low for 4-6 hours. Cook the noodles separately on the stovetop and add them just before serving.
Of course. If you don’t have egg noodles, other sturdy pasta shapes like rotini, penne, or small shells would be a great substitute.
Try More Recipes:
- Trader Joe’s Wonton Soup Recipe
- Trader Joe’s Chicken Dumpling Soup Recipe
- Trader Joe’s Chicken Soup Recipe
Trader Joe’s Chicken Noodle Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes30
minutes298
kcalA classic, comforting, and hearty homemade chicken noodle soup with tender chicken thighs, vegetables, and egg noodles in a rich, savory broth.
Ingredients
1 lb skinless, boneless chicken thighs
5 oz egg noodles
2 tbsp butter or olive oil
1 large onion, 2 large carrots, 2 celery ribs, chopped
4 cloves garlic, minced
3 sprigs fresh thyme & 2 bay leaves
8 cups low-sodium chicken stock
Salt and pepper
¼ cup fresh parsley, chopped
Directions
- In a large pot, sauté the onion, carrots, and celery in butter for 5-6 minutes until softened.
- Stir in the garlic, bay leaves, and thyme and cook for 1 minute.
- Pour in the chicken stock, season with salt and pepper, and bring to a simmer.
- Add the whole chicken thighs to the pot, cover partially, and simmer for about 20 minutes until the chicken is cooked through.
- Remove the chicken to a plate. Add the egg noodles to the pot and cook for 6-10 minutes until tender.
- While the noodles cook, shred the chicken.
- Return the shredded chicken to the pot, stir in the fresh parsley, and serve hot.
Notes
- Using chicken thighs is the secret to a rich, flavorful broth and tender meat.
- This is a fantastic recipe for a cold day and freezes beautifully (without the noodles) for future meals.
- Don’t be afraid to be generous with the fresh parsley at the end; it adds a wonderful freshness to the soup.
- For the best results, cook the noodles separately if you plan on having leftovers.
