Homemade Chicken Noodle Soup

Why You’ll Love Homemade Chicken Noodle Soup  Recipe

• It simplifies classic chicken noodle soup by using boneless, skinless chicken thighs rather than dealing with a whole bird.

• The flavorful broth is built with aromatics (onions, carrots, celery, garlic) and herbs, giving deep taste without extra fuss.

• The egg noodles make it familiar and satisfying — the kind of bowl you want when you’re craving something cozy.

• Leftovers are easy and make for a great next‑day lunch (just take care of the noodles so they don’t over‑soak).

• It’s flexible: you can adjust herbs, vegetables and noodles to suit what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs

• Onion (yellow)

• Carrots

• Celery

• Garlic

• Fresh herbs (for example thyme, sage, rosemary)

• Bay leaf

• Chicken broth (or substitute)

• Egg noodles

• Fresh parsley (for garnish)

• Salt and pepper

Directions

1. In a large pot or Dutch oven over medium heat, sauté the chopped onion, carrots and celery (mirepoix) until softened. Add minced garlic and cook for a minute more until fragrant.

2. Add the chicken thighs, fresh herbs (thyme, sage, rosemary), bay leaf, salt and pepper. Pour in the chicken broth and bring to a boil.

3. Reduce heat and simmer until the chicken is cooked through (about 20 minutes). Remove the chicken, shred or chop, then return it to the pot. Remove the bay leaf and any herb stems.

4. Bring the soup back up to a boil and add the egg noodles. Cook until the noodles are tender (about 6‑8 minutes).

5. Stir in chopped fresh parsley. Taste and adjust seasoning (salt and pepper) as needed. Serve hot.

Servings and timing

This recipe serves 6 people (approximate).
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

• Use chicken breasts instead of thighs if you prefer leaner meat (though thighs give more flavor).

• Substitute or add other vegetables: e.g., peas, corn, zucchini, or spinach near the end for extra greens.

• Swap out egg noodles for another pasta shape (like fusilli, ditalini) or even rice noodles for a change.

• Make it gluten‑free by using gluten‑free noodles or even spiralized vegetables instead of pasta.

• For extra depth, use homemade chicken stock or add a Parmesan rind to the broth during simmering to boost umami flavor.

• For a lighter version, reduce the amount of noodles or increase the vegetables and broth.

Storage/Reheating

• To store: Let the soup cool to room temperature, then transfer into an airtight container. It will keep in the refrigerator for up to 3‑4 days.

• To reheat: Warm gently on the stove over medium heat until heated through. If you stored the noodles separately (to prevent becoming soggy), add them near the end of reheating.

• Freezing: It’s best to freeze the soup without the cooked noodles, because noodles can become mushy when frozen and reheated. Freeze the broth and chicken, then cook fresh noodles when you’re ready to serve.

FAQs

What type of chicken should I use?

You can use boneless, skinless chicken thighs (as suggested) because they remain juicy and impart good flavor. You could also use chicken breasts, but they may become drier.

Can I use a whole chicken instead of thighs?

Yes — you could use a whole chicken or bone‑in pieces if you prefer, but this will require longer cook time and more shredding.

What if I don’t have fresh herbs?

Dried herbs can be used in a pinch (e.g., 1/3 the amount if replacing fresh). Fresh parsley at the end gives bright flavor, but it’s optional.

How do I prevent the noodles from becoming mushy?

Cook the noodles until just tender and add them at the end of cooking. Also consider storing/serving the noodles separately from the broth if you anticipate leftovers.

Can I use a slow cooker or Instant Pot?

Yes — you can adapt this recipe: for a slow cooker, place all ingredients except noodles and cook on low 6‑8 hours; add noodles at the end. For an Instant Pot, cook on high pressure for ~8‑10 minutes, then release and add noodles during sauté mode.

What kinds of noodles work best?

Classic egg noodles are traditional and deliver great texture. You can also use other pasta shapes, rice noodles, or gluten‑free options if needed.

How should I adjust the soup if I want a vegetarian version?

To make a vegetarian version, omit the chicken, use vegetable broth instead of chicken broth, and consider adding hearty beans, tofu or more vegetables for protein. Use your preferred noodles.

Can I make this ahead of time?

Yes — you can prepare the soup in advance, then store in the fridge and reheat when ready. To preserve texture, consider cooking the noodles fresh or storing them separately.

Is this soup freezer friendly?

Yes — freeze without the cooked noodles. When ready to serve, thaw the soup in the fridge overnight and cook fresh noodles separately.

Conclusion

This homemade chicken noodle soup offers the ultimate comfort in a bowl — rich broth, tender chicken, hearty noodles, and aromatic herbs all coming together simply and deliciously. Whether you’re making it for a chilly evening, a cold‑weather meal, or just because you love a cozy soup, this classic get‑together is reliable, delicious and adaptable. Enjoy the warmth and savour every spoonful.

Homemade Chicken Noodle Soup

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This classic homemade chicken noodle soup is comforting, hearty, and made from scratch with tender chicken, vegetables, and egg noodles in a savory broth.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 8 cups chicken stock or broth
• 12 ounces boneless skinless chicken thighs or breasts
• Salt, to taste
• Fresh ground black pepper, to taste
• 2 cups egg noodles
• Fresh chopped parsley, for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
2. Stir in the garlic, bay leaf, and thyme. Cook for 1 minute more.
3. Pour in the chicken stock and add the chicken thighs or breasts. Season with salt and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 to 25 minutes, or until the chicken is cooked through.
5. Remove the chicken from the soup and use two forks to shred it into bite-sized pieces. Discard any bones or skin if used.
6. Return the shredded chicken to the pot and bring the soup back to a simmer.
7. Add the egg noodles and cook according to package instructions, usually about 5 to 6 minutes.
8. Taste and adjust seasoning with more salt and pepper as needed.
9. Remove the bay leaf and thyme sprigs (if used fresh). Stir in fresh chopped parsley and serve.

Notes

• For a richer flavor, use homemade chicken stock or bone broth.
• You can swap chicken thighs with breasts, but thighs provide more flavor and tenderness.
• Add a squeeze of lemon juice for brightness before serving.
• Leftovers can be stored in the refrigerator for up to 3 days.
• If planning to store or freeze the soup, cook noodles separately and add them when serving to avoid sogginess.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 260
• Sugar: 4g
• Sodium: 690mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 60mg