There’s nothing quite like a bowl of Homemade Chicken Noodle Soup when you need comfort, warmth, and a touch of nostalgia. This simple yet flavorful soup is loaded with tender chicken, perfectly cooked noodles, and fresh vegetables simmered in a rich, savory broth.
It’s the recipe I always turn to when the weather cools down or when someone in the family needs a little TLC. It’s cozy, nourishing, and ready in under 40 minutes — no long simmering or complicated steps required!
The real secret? Chicken thighs. They give the broth an incredible depth of flavor and stay perfectly tender, unlike chicken breast which can easily dry out. One spoonful and you’ll understand why this has been a family favorite for years.
If you’re craving something extra rich, you can easily turn this recipe into a creamy version — just like my favorite creamy chicken noodle soup — but this classic one hits the spot every single time.
Why You’ll Love This Recipe
- Quick and easy: Ready in just about 40 minutes, perfect for busy weeknights.
- Incredibly flavorful: Chicken thighs create a rich, golden broth without hours of simmering.
- Nutritious and cozy: Packed with protein, veggies, and fresh herbs.
- Family favorite: Kids and adults both love it!
Key Ingredients for the Best Chicken Noodle Soup
Chicken Thighs
Boneless, skinless chicken thighs are the heart of this soup. They cook quickly, add amazing flavor, and stay juicy even after simmering. You can use a whole chicken if you prefer, but thighs are the faster and easier option.
Chicken Stock or Broth
Use homemade chicken stock if you have it — nothing beats the flavor! But a good-quality store-bought broth works just fine. Look for one that’s low in sodium so you can control the seasoning. Bone broth also works beautifully for a nutrient-packed base.
Egg Noodles
Classic egg noodles are the traditional choice, but any pasta shape will do. I’ve even swapped them for tortellini or small shells for a fun twist.
Fresh Veggies
This soup starts with a simple base of onion, carrots, celery, and garlic — the classic combination for depth and aroma. Feel free to toss in extra greens like spinach or kale at the end for a nutritional boost.
Herbs and Seasonings
A mix of fresh thyme, bay leaves, and parsley adds wonderful flavor to the broth. Want more freshness? Stir in some chopped basil, mint, or cilantro just before serving. You can also brighten the flavor with a squeeze of lemon.
How to Make Homemade Chicken Noodle Soup
Step 1: Sauté the Vegetables
Start by melting a bit of butter (or olive oil) in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 6 minutes until they begin to soften and the onion turns translucent. This step helps release their natural sweetness and builds flavor right from the start.
Tip: Don’t skip the butter! It adds a rich, comforting flavor that sets this soup apart.
Step 2: Add Garlic and Herbs
Stir in minced garlic, bay leaves, and thyme. Let them cook for about 1 minute — just long enough to become fragrant. This short step layers in those savory, herby notes that make the broth taste like it’s been simmering all day.
Step 3: Pour in the Broth
Add your chicken stock or broth and bring everything to a gentle simmer. Taste the broth at this stage — if you’re using store-bought stock, you may need a pinch of salt to balance the flavors early on.
Pro tip: Seasoning as you go helps develop a more flavorful soup. Don’t wait until the end!
Step 4: Poach the Chicken
Add the chicken thighs to the simmering broth. Partially cover the pot and let them gently cook for about 20 minutes, stirring occasionally. The chicken will turn tender and infuse the broth with incredible flavor.
When done, transfer the chicken to a plate and let it rest while you cook the noodles.
Step 5: Add the Noodles
Bring the broth back to a gentle boil and add your egg noodles (or any pasta you love). Cook them directly in the soup for 6 to 10 minutes, depending on their size. Cooking the noodles in the broth allows them to soak up all that delicious chicken flavor and slightly thicken the soup.
Step 6: Shred the Chicken
While the noodles cook, shred or dice the cooked chicken thighs. Once the noodles are tender, return the chicken to the pot. Give the soup a good stir and taste again — this is your moment to adjust the seasoning with a bit more salt, pepper, or even a splash of lemon juice.
Optional flavor boosters:
- A few dashes of fish sauce or Worcestershire sauce for umami depth
- A sprinkle of chili flakes for heat
- A squeeze of lemon for brightness
Step 7: Finish and Serve
Turn off the heat, stir in a handful of freshly chopped parsley, and serve the soup hot. Add some crusty bread or crackers on the side for the ultimate comfort meal.
This Homemade Chicken Noodle Soup is everything you want on a cold day — nourishing, hearty, and bursting with love in every spoonful.
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The Best Homemade Chicken Noodle Soup
- Total Time: 40min
Ingredients
1 lb (450 g) boneless, skinless chicken thighs (4–5 pieces)
5 oz (140 g) egg noodles or your favorite pasta
2 tbsp (28 g) butter, olive oil, or chicken fat
1 large onion, finely chopped
2 large carrots, peeled and sliced
2 celery ribs, chopped (optional but recommended)
1 heaping tbsp minced garlic (about 4 cloves)
2 bay leaves
3 sprigs fresh thyme (or ½ tsp dried thyme)
8 cups (1.9 L) chicken stock or broth, preferably low-sodium
Salt and freshly ground black pepper, to taste
¼ cup (15 g) fresh parsley, chopped
Instructions
Sauté the vegetables
In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onions turn translucent and the vegetables begin to soften.
2. Add garlic and herbs
Stir in the minced garlic, bay leaves, and thyme. Cook for about 1 minute, just until fragrant.
3. Add broth and season
Pour in the chicken stock. Stir, then bring to a gentle simmer. Taste and season with salt and pepper. Adjust to your liking — store-bought stock may need more seasoning.
4. Poach the chicken
Add the chicken thighs, making sure they’re submerged in the broth. Cover the pot partially with a lid and simmer gently for 20 minutes. The chicken should be tender and fully cooked through.
5. Remove and shred chicken
Transfer the cooked chicken to a plate. Let it cool slightly, then shred it into bite-sized pieces using two forks.
6. Cook the noodles
Bring the broth back to a gentle boil. Add the egg noodles directly to the pot and cook until tender, about 6–10 minutes (depending on the noodle type).
7. Combine and finish
Return the shredded chicken to the pot and stir well. Taste and adjust the seasoning — add more salt, pepper, or a squeeze of lemon juice for brightness.
8. Serve and enjoy
Turn off the heat, stir in the chopped parsley, and serve hot. Pair with crusty bread or crackers for the perfect comforting meal.
Notes
- Using rotisserie chicken: Substitute 2–3 cups of pre-cooked shredded chicken and reduce simmering time by 10 minutes.
- Broth consistency: If your soup thickens after chilling, just add a splash of water or stock when reheating.
- Freezer Tip: Cool completely before freezing. Reheat gently to avoid overcooking the noodles.
- Prep Time: 5 min
- Cook Time: 35 min
