$3 Chicken Noodle Soup From Scratch
Most chicken noodle soup recipes start with a rotisserie chicken or a carton of store-bought broth, which is fine. This version starts with bone-in thighs and cold water, which costs less and tastes better. The bones do the heavy lifting — collagen, flavor, body — without any effort on your part.
What You Need
- 4 bone-in chicken thighs
- 3 carrots, sliced into coins
- 3 stalks celery, sliced
- 1 onion, diced
- 2 cups egg noodles
- 3 cloves garlic, smashed
How to Make It
- 1
Place chicken thighs in a large pot and cover with 8 cups cold water. Add onion, garlic, a generous amount of salt, and pepper. Bring to a simmer over medium heat, skimming any foam that rises to the surface in the first 10 minutes.
- 2
Simmer uncovered 30 minutes. Remove chicken and let it cool slightly, then pull meat off the bones in large shreds. Discard skin and bones. Return the meat to the pot.
- 3
Add carrots, celery, and egg noodles. Simmer until vegetables are tender and noodles are cooked through, about 10 minutes. Taste and adjust salt — chicken soup almost always needs more than you expect.
