The best chicken noodle soup recipe is one you can repeat with a clear broth, properly cooked chicken and noodles that have not turned mushy. This version gives each component its own timing rather than boiling everything together from the start.

Use fully thawed boneless chicken thighs for a manageable weeknight pot. A whole bird or frozen chicken would need a different cooking plan. The result is four main-course bowls.

For planned leftovers, cook noodles separately and add them to individual bowls. Store broth and cooked chicken promptly chilled, with noodles in a separate covered container; combine and reheat portions thoroughly.

A cloudy broth is not necessarily a safety problem, and a clear broth does not prove safe handling. Use temperature and storage practices for that assessment. If the broth is very salty, dilute cautiously and retaste rather than adding extra uncooked noodles merely to absorb salt.

Sources and cooking guidance

FoodSafety.gov: safe minimum temperatures for cooked meat, poultry and egg dishes.