The Ultimate Foolproof Chicken Noodle Soup with Bright Herbs
A Comforting Mediterranean-Style Healing Soup with a Zesty, Fresh & Mild Glow
What makes this the best chicken noodle soup? The secret to a life-affirming chicken noodle soup is the bone-in poaching method and the timing of the fresh herbs combined with WesMarMi Verde. Unlike soups made with pre-cooked meat, our method simmers bone-in thighs directly in the broth to extract maximum collagen and flavor. By finishing each bowl with our vinegar-free WesMarMi Verde, you add a Zesty and Fresh brightness (1/10 Heat) that acts like a fresh squeeze of lime, waking up the savory broth and highlighting the fresh dill without adding heat.
Heat Level: WesMarMi Verde | Mild (1/10) - Zesty & Fresh
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 6
Nutrition Facts (per serving)
Calories: 310
Protein: 28g
Carbs: 24g
Fat: 8g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1.5 lbs (680 g) bone-in, skinless chicken thighs
1 tbsp (15 ml) olive oil
1 large (150 g) yellow onion, diced
3 large (200 g) carrots, sliced into rounds
2 stalks (100 g) celery, sliced
3 cloves (15 g) garlic, minced
8 cups (1.9 L) chicken bone broth
2 cups (150 g) wide egg noodles
1 tsp (5 g) sea salt
1/2 tsp (2 g) black pepper
1/2 tsp (1 g) dried thyme
1/4 cup (15 g) fresh dill or coriander (cilantro), chopped
1 tbsp (15 ml) Eleven Eleven Sauce’s WesMarMi Verde
Ingredient Spotlight: Wide Egg Noodles
Traditional egg noodles are vital for this soup because of their high egg-to-flour ratio, which gives them a distinct yellow color and a rich, springy texture. Unlike standard pasta, egg noodles are porous enough to soak up the golden broth while remaining durable enough not to fall apart during reheating. They provide the perfect "hearth-side" feel that defines a true Mediterranean-style comfort meal.
Heat It Up with Eleven Eleven Sauce: To give this traditional healer a modern, vibrant edge, stir in a spoonful of WesMarMi Verde. This sauce provides a bright, vinegar-free acidity that wakes up the savory broth without adding distracting heat. Using a handcrafted small batch hot sauce as a finishing touch adds a "chef-quality" brightness that mimics a fresh squeeze of lime, perfectly highlighting the fresh dill and carrots.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
Directions:
Heat olive oil in a large white pot over medium heat. Add the onion, carrots, and celery, sautéing for 6–8 minutes until the onion is translucent.
Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
Pour in the chicken bone broth and add the bone-in chicken thighs. Pro-Tip: Using bone-in meat during the poaching process adds significantly more flavor and body to the broth than using pre-cooked or boneless breast meat.
Bring to a boil, then reduce heat and simmer partially covered for 25 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and set aside to cool slightly. While the chicken cools, add the egg noodles to the simmering broth.
Shred the chicken using two forks, discarding the bones. Pro-Tip: Wait to shred the meat until the noodles are almost finished; this prevents the chicken from overcooking or becoming "stringy" in the hot liquid.
Return the shredded chicken to the pot and stir in the fresh dill.
Add the WesMarMi Verde and season with additional salt and pepper to taste.
Serve immediately while the noodles are perfectly tender.
Tips & Variations:
Make it Smokier: For a rustic, "rotisserie" flavor profile, replace the raw chicken thighs with a shredded store-bought rotisserie chicken. Add the chicken at the very end with the herbs to keep the meat juicy, and use the WesMarMi Verde to cut through the saltiness of the pre-seasoned bird.
Regional Swap (Thai-inspired): Transform this into a "Khao Piak Sen" style soup by swapping the egg noodles for rice noodles and adding a tablespoon of fish sauce and a squeeze of lime. Use the WesMarMi Verde sauce to amplify the citrus-garlic notes that are hallmark to Southeast Asian chicken soups.
The Best Way to Store: To prevent the noodles from absorbing all the broth and becoming mushy, store the noodles and broth in separate airtight containers in the refrigerator. When you are ready to eat, simply combine them in a bowl and reheat; this keeps the noodles "al dente" for up to 4 days.
How to prevent Cloudiness: For a professional-looking clear broth, never let your soup reach a rolling, violent boil after the chicken is added. A gentle simmer prevents the fats and proteins from emulsifying into the water, resulting in a beautiful, translucent golden liquid that looks as good as it tastes.
Instant Pot Version: Sauté the vegetables in the inner pot, then add the chicken and broth. Manual pressure cook on High for 10 minutes, followed by a quick release. Remove chicken to shred, then use the "Sauté" function to cook the egg noodles in the residual heat for 5–6 minutes before returning the meat to the pot.
Other Users Suggest:
Replacing: Wide egg noodles.
New Measurement: 1 cup (200 g) of pearled couscous.
Why: Couscous provides a fun, bubbly texture that mimics a traditional Italian "pastina" soup, making it a hit with children.
Replacing: Chicken bone broth.
New Measurement: 8 cups (1.9 L) of vegetable broth plus 1 tbsp (15 ml) of soy sauce.
Why: The soy sauce adds an extra punch of umami that mimics the richness of meat broth while keeping the flavor profile clean and savory.
Storage, Reheat & Freeze:
Storage: Refrigerate for up to 4 days (best if noodles are stored separately).
Reheat: Warm on the stovetop over medium heat until the broth just begins to simmer.
Freeze: Freeze the broth and chicken mixture for up to 3 months; do not freeze the noodles, as they will lose their texture upon thawing.
People Also Ask
Why is it better to use bone-in chicken for soup? Using bone-in, skinless chicken thighs during the poaching process adds significantly more body and "silky" mouthfeel to the broth than using boneless cuts. The bones release natural gelatin as they simmer, creating a rich, golden liquid that carries the flavors of the aromatics much more effectively.
How do I keep my soup noodles from getting mushy? The most common mistake is overcooking the noodles in the large pot of soup. To keep them perfectly "al dente," only add the egg noodles during the last 8–10 minutes of simmering. If you plan on having leftovers, store the noodles and the broth in separate containers so the noodles don't continue to absorb the liquid and swell in the fridge.
Can I add hot sauce to chicken noodle soup? Yes, but traditional vinegar-based sauces can make the delicate broth taste sour or metallic. WesMarMi Verde is 100% vinegar-free, using organic lime and lemon juice instead. This provides a "Zesty & Fresh" citrus lift that mimics the brightness of fresh citrus, enhancing the earthy thyme and dill without the harshness of vinegar.
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