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An easy homemade Chicken Noodle Soup recipe that will warm you from the inside out. Hearty, simple, and full of flavor – this soup is true comfort in a bowl!
This Chicken Noodle Soup recipe truly embodies the nostalgia from my childhood. There’s nothing like curling up with a warm bowl of soup and a good book. Warm, comforting flavors come together with simple, kitchen staple ingredients to create one classic and delicious soup.
I think chicken noodle soup is one of the most essential soup recipes, everyone needs to have it in their repertoire! I mean, c’mon – it’s the soup of all soups, the one that we all know and love. This recipe is quick and easy, full of flavor and has all the comforting qualities you want in a classic chicken noodle soup.
The classic comfort food
Chicken Noodle Soup is a go-to for almost EVERYONE when they’re sick, feeling bad or just in need of a good ol’ comfort food classic. Soothing, warming, comforting and rich in flavor, it’s the ideal dish loaded with juicy chicken and tender noodles. Let’s get to it!
Ingredients
Keep scrolling down to the printable recipe card at the bottom for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Olive Oil – Substitute with vegetable, canola, sunflower, safflower or avocado oil.
- Chicken – Chicken thighs, bone-in, skin on.
- Salt & Pepper – To taste.
- Onion – Regular white or yellow onion, diced.
- Carrot – Chopped.
- Celery – Chopped
- Garlic – Fresh is best! Minced.
- Chicken Broth – I used low sodium.
- Water
- Bouillon – Substitute vegeta.
- Bay Leaves – Essential for soup!
- Thyme – Fresh sprigs.
- Noodles – I used egg noodles because they are best for this soup, but feel free to use other noodles such as rotini or your preference!
- Parsley – Freshly chopped.
How to make chicken noodle soup
- Cook the Chicken: Heat the olive oil in a large dutch oven or soup pot over medium-high heat. Season the chicken thighs with salt and pepper, and sear them for 4-5 minutes per side, or until golden brown.
- Make the Mirepoix: Remove the chicken from the pot and set aside. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onion becomes translucent. 3-5 minutes. Stir in the garlic and cook for another 30 seconds or until aromatic.
- Add Ingredients: Add the chicken broth, water, bouillon, bay leaves, thyme, and chicken thighs to the pot. Mix well and bring the pot to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the chicken is cooked through.
- Add Chicken: Remove the chicken from the pot, peel off and discard the skin. Shred the meat and add it back to the pot.
- Finish & Serve – Add the noodles to the pot and cook until tender. Garnish with parsley and serve.
What to serve with your soup
I am certain that is essential to serve chicken noodle soup with some warm, buttery crusty bread, or a hot dinner roll to soak up every last drop of comfort from the bowl!
Can I make this in advance?
Yes of course! In this case, you should make your chicken noodle soup, but skip the noodle step. Chicken noodle soup freezes extremely well without the noodles because they typically get mushy over time.
An easy solution: When you’re ready to serve, simply defrost your base and add freshly cooked noodles! Easy peasy.
Leftovers
Properly stored in an airtight container, your homemade chicken noodle soup will last for 3 to 4 days in the refrigerator.
Freezing
To further extend the shelf life – freeze it; freeze in covered airtight containers or heavy-duty freezer bags. Again, be wary that if you have already added your noodles, they may or may not get mushy in the freezer (see above for making in advance instructions).
More delicious soup recipes from my kitchen:
- Broccoli Cheese Soup
- Chicken Tortilla Soup
- White Chicken Chili
- Homemade Condensed Cream of Chicken Soup
- Vegetable Soup
- Chicken Meatball Noodle Soup
- Bacon and Beer Cheese Soup
- Creamy Chicken Wild Rice Soup
- Cabbage Soup
- Creamy Chicken Noodle Soup
- Chicken and Leek Soup
Chicken Noodle Soup
Equipment
Ingredients
- 2 tablespoon olive oil
- 2 pounds chicken thighs bone-in, skin on
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 medium onion diced
- 2 medium carrots chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 8 cups chicken broth low sodium, 2 cartons
- 2 cups water
- 2 teaspoon bouillon or vegeta
- 2 bay leaves
- 4 sprigs thyme
- 4-5 ounce egg noodles
- 2 tablespoon parsley freshly chopped
Instructions
- Cook the Chicken: Heat the olive oil in a large dutch oven or soup pot over medium-high heat. Season the chicken thighs with salt and pepper, and sear them for 4-5 minutes per side, or until golden brown.
- Make the Mirepoix: Remove the chicken from the pot and set aside. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onion becomes translucent. 3-5 minutes. Stir in the garlic and cook for another 30 seconds or until aromatic.
- Add Ingredients: Add the chicken broth, water, bouillon, bay leaves, thyme, and chicken thighs to the pot. Mix well and bring the pot to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the chicken is cooked through.
- Add Chicken: Remove the chicken from the pot, peel off and discard the skin. Shred the meat and add it back to the pot.
- Finish & Serve: Add the noodles to the pot and cook until tender. Garnish with parsley and serve.
Tips & Notes:
- Properly stored in an airtight container, your homemade chicken noodle soup will last for 3 to 4 days in the refrigerator.
