Low Sodium Classic Chicken Noodle Soup

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

Golden-seared chicken thighs and drumsticks build the backbone of this soup, simmered low and slow with onion, garlic, thyme, and bay leaves until the broth turns deep and savory. That same broth gets its flavor from real low-sodium chicken stock rather than anything out of a bouillon cube, so you're in full control of what goes into the pot. Tender carrots, celery, and wide egg noodles cook right in the broth until everything is silky and comforting, then shredded chicken goes back in for a hearty, ladle-worthy bowl. Fresh parsley on top adds a bright, herbal finish that wakes up every spoonful. It's a cozy, from-scratch classic that fits neatly into a low added salt kitchen, letting the chicken, vegetables, and herbs do all the work of building flavor.

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken thighs and drumsticks
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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10 cups low-sodium chicken broth
2 cups water
1 medium yellow onion, halved
4 garlic cloves, smashed
3 medium carrots, peeled and sliced into ¼-inch rounds
3 celery stalks, sliced into ¼-inch pieces
2 tbsp olive oil
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
4 sprigs fresh thyme
2 bay leaves
6 oz wide egg noodles (about 3 cups dry)
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 4–5 minutes until the skin is deep golden brown. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate.
2
Reduce the heat to medium. Add the halved onion cut-side down and the smashed garlic to the pot. Cook for 3–4 minutes until the onion is golden at the cut edges and the garlic is fragrant.

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