Chicken Noodle Soup

Chicken noodle soup is great for recovering from a cold and for warming up a chilly autumn or winter night. This recipe goes a lot easier if you can get boneless, skinless chicken thighs; otherwise, there’s an extra preparation step in the middle.

It’s fine to replace the vegetables with frozen soup or stew vegetables.


  • 2-3 chicken thighs, preferably boneless and skinless
  • 2 tsp oregano plus a pinch
  • 1 tsp sage plus a pinch
  • 1 tsp thyme plus a pinch
  • 1-2 bay leaves, to taste
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup string beans, ends removed, chopped coarsely
  • 1/2 medium onion, minced
  • 3 cloves garlic, minced or pressed
  • 6 cups chicken broth
  • 6 oz dry egg noodles


  • One 4qt crockpot
  • One stirring spoon
  • One cutting board
  • One sharp chef’s or utility knife
  • One garlic press (if pressing garlic)



  • If you are using bone-in chicken thighs, let the crockpot do the work for you! See below.


  1. Put the chicken thighs and half of the spices into the crockpot. Set on high and cook for 2-3 hours.
  2. If you are using bone-in chicken thighs, remove the bones after the thighs have cooked for 2-3 hours. This will make getting the bones out much easier; they may even separate on their own.
  3. Once the bones are removed (if necessary), add the broth, the vegetables, and the rest of the spices.
  4. Reduce heat to low and cook for 2-3 more hours.
  5. About half an hour before serving, add the egg noodles, along with a pinch more of each spice, and stir well.

Well, I know what I’m making this weekend!

Questions or thoughts? Leave a comment!

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