Introduction
Nothing quite compares to a bowl of homemade chicken noodle soup when you need comfort food that warms you from the inside out. This classic chicken noodle soup recipe has been perfected over years of making it for my family, and it never fails to deliver that soul-soothing satisfaction we all crave. Whether you’re fighting off a cold, need something hearty after a long day, or simply want to fill your kitchen with the most amazing aromas, this chicken noodle soup is your answer.
What makes this recipe special is how it balances simplicity with incredible flavor. We’re talking tender shredded chicken, perfectly cooked egg noodles, and a rich golden broth that’s been simmered to perfection with aromatic vegetables. The best part? Most of the ingredients are pantry staples you probably already have on hand, making this an accessible go-to meal any day of the week.
I’ve made countless batches of chicken noodle soup over the years, and this version consistently gets rave reviews from family and friends. The secret lies in building layers of flavor at each step, from browning the vegetables to using bone-in chicken thighs for the richest broth possible. Trust me, once you try this homemade version, you’ll never want to go back to the canned stuff.
Why You’ll Love This Chicken Noodle Soup
- Incredibly comforting and satisfying, perfect for cold days or when you’re feeling under the weather
- Made with simple, wholesome ingredients that create complex, rich flavors
- Freezer-friendly and makes excellent leftovers that taste even better the next day
- Cooks in just one pot, making cleanup a breeze
- Customizable to your family’s preferences with easy ingredient swaps
- Budget-friendly meal that feeds a crowd without breaking the bank
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 12 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
How to Make Chicken Noodle Soup
Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. This is where all the magic begins, so don’t rush this step. Add the diced onion, sliced carrots, and chopped celery to the pot. Cook these vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. This process, called sweating the vegetables, releases their natural flavors and creates the foundation for your soup.
Add the minced garlic, dried thyme, and bay leaf to the pot with the vegetables. Stir constantly for about 30 seconds until the garlic becomes fragrant. Be careful not to let the garlic burn, as it will turn bitter and affect the overall taste of your chicken noodle soup.
Pour in the chicken broth and water, then gently nestle the chicken thighs into the liquid. The bone-in, skin-on thighs are crucial here because they provide so much more flavor than boneless, skinless chicken breasts. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer partially covered for 25-30 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken thighs from the pot using tongs or a slotted spoon. Place them on a cutting board and let them cool for about 10 minutes until they’re safe to handle. While the chicken cools, keep the broth simmering on low heat to maintain its temperature and continue developing flavor.
Once the chicken has cooled enough to handle safely, remove and discard the skin and bones. Shred the chicken meat into bite-sized pieces using two forks or your hands. The meat should pull apart easily if it’s been cooked properly. Set the shredded chicken aside for now.
Taste the broth and season with salt and pepper as needed. Remember that the flavors will concentrate slightly as the soup continues to cook, so don’t over-season at this point. Remove and discard the bay leaf, as it’s done its job of infusing the broth with subtle flavor.
Bring the broth back to a rolling boil over high heat. Add the egg noodles and cook according to the package directions, usually about 8-10 minutes, until they’re tender but still have a slight bite to them. Stir occasionally to prevent the noodles from sticking together.
Return the shredded chicken to the pot and stir gently to combine everything. Let the soup simmer for another 2-3 minutes to heat the chicken through. Remove the pot from heat and stir in the fresh chopped parsley and lemon juice. The lemon juice adds a bright note that balances the rich broth beautifully.
Pro Tips for Success
Always use bone-in, skin-on chicken thighs instead of chicken breasts for the richest, most flavorful broth. The bones and skin release gelatin and fat that create that restaurant-quality taste you’re looking for in homemade chicken noodle soup.
Don’t overcook the noodles, especially if you plan to have leftovers. Slightly undercook them by a minute or two, as they’ll continue to soften in the hot broth and when reheated later.
For the clearest, most professional-looking broth, skim any foam or impurities that rise to the surface during the first 10 minutes of simmering. This extra step makes a noticeable difference in the final appearance of your soup.
Taste and adjust seasonings at the very end of cooking. The flavors concentrate as the soup simmers, and what tastes under-seasoned early on might be perfect by the time you’re ready to serve.
If you’re making this chicken noodle soup ahead of time, consider cooking and storing the noodles separately, then adding them to individual bowls when serving. This prevents them from getting mushy in storage.
Recipe Summary
Course: Main Course
Cuisine: American
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 385 kcal per serving
Variations
For a lighter version, substitute zucchini noodles or shirataki noodles for the traditional egg noodles. Add them during the last 5 minutes of cooking to prevent them from becoming too soft.
Create a heartier chicken noodle soup by adding diced potatoes along with the other vegetables at the beginning. Red potatoes work particularly well and add a lovely creamy texture to the broth.
Make it dairy-rich by stirring in a splash of heavy cream or half-and-half just before serving. This creates a more luxurious, restaurant-style soup that’s perfect for special occasions.
For extra vegetables, try adding frozen peas, corn, or green beans during the last 5 minutes of cooking. These additions boost the nutritional value and add beautiful color to your bowl.
Spice things up with a pinch of red pepper flakes or a dash of hot sauce if your family prefers some heat in their chicken noodle soup.
What to Serve with Chicken Noodle Soup
Warm, crusty bread or dinner rolls are classic accompaniments that are perfect for soaking up every last drop of that delicious broth. Try garlic bread or herb-crusted rolls for extra flavor.
A simple green salad with vinaigrette provides a fresh contrast to the rich, warming soup. Keep it light with mixed greens, cucumber, and tomatoes.
Crackers are always a hit with soup, whether you choose buttery round crackers, crispy saltines, or oyster crackers sprinkled right on top of each serving.
Grilled cheese sandwiches make this meal feel like the ultimate comfort food combination. Try different cheese varieties like sharp cheddar, gruyere, or even cream cheese for variety.
Make-Ahead & Storage Tips
This chicken noodle soup keeps beautifully in the refrigerator for up to 4 days in airtight containers. The flavors actually improve overnight, making leftovers even more delicious than the original batch.
For longer storage, freeze the soup without the noodles for up to 3 months. Cook fresh noodles when you’re ready to serve, then add them to the thawed and reheated soup base.
When reheating, add a splash of chicken broth or water if the soup has thickened too much during storage. Heat gently over medium-low heat to prevent the noodles from breaking apart.
You can prep all the vegetables and shred the chicken up to 2 days ahead of time. Store everything separately in the refrigerator, then assemble and cook when you’re ready for a quick weeknight meal.
Common Questions
Can I use chicken breasts instead of thighs in this chicken noodle soup? While you can substitute chicken breasts, thighs provide much more flavor and stay tender during the longer cooking process. If using breasts, reduce the cooking time to prevent them from becoming dry and stringy.
Why are my noodles getting mushy in the leftover soup? Noodles continue to absorb liquid and soften even after cooking. To prevent this, slightly undercook them initially, or store the noodles separately and add fresh ones when reheating portions of the soup.
How can I make my chicken noodle soup broth richer and more flavorful? The key is using bone-in chicken and taking time to properly sauté your vegetables. You can also add a parmesan rind during simmering or use a combination of chicken broth and bone broth for extra depth of flavor.
