Chicken Noodle Soup

Yes, this soup freezes beautifully for up to 3 months. Cook it completely without the noodles, cool, and freeze in airtight containers. Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat and cook the noodles fresh in the reheated broth just before serving to prevent them from becoming mushy.

Thighs or a combination of dark and white meat work well and are actually more flavorful. A bone-in, skin-on chicken (3–4 pounds) also works beautifully—simmer for 30–40 minutes instead, then shred the meat and return it to the pot. Strain the broth before adding vegetables to remove any bones or skin.

Overcooking the chicken, which makes it tough and stringy, or cooking the noodles in the raw broth before they soften, which absorbs all the liquid. Poach chicken gently at a bare simmer, and add noodles only after vegetables are tender.

Yes. Add chicken, stock, onion, carrots, celery, salt, pepper, thyme, and bay leaf to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked through. Shred the chicken, cook noodles separately in salted boiling water, then add both back to the slow cooker just before serving.

Fresh or frozen peas, corn, spinach, or diced tomatoes all work well—add them during the last 5 minutes of cooking. A splash of white wine, fresh herbs like dill or basil, or a pinch of nutmeg all add depth without changing the essential character of the soup.

Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (about 8–10 minutes). The noodles will soften further as they sit, so add a splash of stock if the soup thickens too much. Do not microwave, which heats unevenly.