Chicken Noodle Soup Recipe

Chicken noodle soup in a dark bowl on a dark surface.

5 from 1 vote

This homemade chicken noodle soup is cozy and comforting. It's filled with tender chicken, vegetables, and hearty noodles simmered in a rich, savory broth.

Prep Time15

Cook Time45

Course: Dinner, Lunch

Cuisine: American

Keyword: chicken noodle soup, chicken noodle soup recipe, chicken soup, classic chicken noodle soup, homemade chicken noodle soup

Servings:

Calories: 467kcal

Author: Leigh Harris

Ingredients

2 lbs Skin-on, bone-in chicken thighs or chicken breasts
1 tbsp Olive oil
1 tbsp Unsalted butter
1 cup Onion diced
2 ribs Celery cut into 1/4-inch pieces
2 medium Carrots cut into 1/2-inch pieces
2 cloves Garlic minced
8 sprigs Fresh thyme (1/2 teaspoon dried thyme)
1 Bay leaf
8 cups Low sodium chicken broth
1 tsp Kosher salt
1/2 tsp Black pepper
3 cups Extra wide egg noodles (5 ounces)
2 tbsp Fresh parsley chopped

Instructions

In a large Dutch oven, heat the olive oil over medium-high heat. Place the chicken pieces in the pot skin-side down, and sear until golden brown, about 4 minutes. Turn the chicken over and brown the other side for another 4-5 minutes. Remove the chicken to a plate
2 lbs Skin-on, bone-in chicken thighs, 1 tbsp Olive oil
Add the butter to the Dutch oven, add the celery, carrots, and onions. Sauté for 5-7 minutes. Add the garlic, thyme, and bay leaf and cook for another minute.
1 tbsp Unsalted butter, 1 cup Onion, 2 ribs Celery, 2 medium Carrots, 2 cloves Garlic, 8 sprigs Fresh thyme, 1 Bay leaf
Add the chicken with the juices, chicken broth, kosher salt, and pepper to the pot and bring to a boil. Scrape up the brown bits from the bottom of the pan. Reduce the heat to low and simmer until the chicken is cooked through (about 20 minutes for chicken thighs and about 15 minutes for breasts).
8 cups Low sodium chicken broth, 1 tsp Kosher salt, 1/2 tsp Black pepper
Remove the chicken to a cutting board, discard the thyme and bay leaf. Shred the chicken into bite-size pieces and discard the skin and bones. Add the noodles to the soup and cook until al dente according to the package instructions.
3 cups Extra wide egg noodles
Add the shredded chicken back to the pot and warm for a few minutes. Stir in the fresh parsley and serve. Season to taste with additional salt and pepper.
2 tbsp Fresh parsley

Notes

For the best texture, cook the noodles separately and add them to each bowl just before serving.
If storing the soup, keep the noodles out of the broth—they will absorb liquid and become mushy over time.
Leftovers: Store in an airtight container in the refrigerator for 3–4 days. Add extra broth when reheating if the soup thickens.

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