This Homemade Chicken Noodle Soup is made from scratch. It is rich, delicious, and comforting.
During cold and flu season, what we all really need is a delicious soup recipe (or seven) that will not only nourish our bodies, but will soothe our souls. Recipes can remind us of being taken care of and loved; it’s one of their magic super powers. I really believe this Chicken Noodle Soup recipe has that ability.
Made with tender bone in chicken thighs, thick and delicious egg noodles, and fresh vegetables, your family will want you to make this soup for them over and over.
I love this recipe! This is our go to chicken noodle soup recipe! I think the skin on chicken thighs really make the flavor of the soup!
Chicken Noodle Soup Ingredients
One of the things I love about this recipe is that, besides the chicken thighs, most of the ingredients can be kept in your pantry and refrigerator. That way, you can make chicken noodle soup whenever your body (or soul) needs it.
- Chicken Thighs: I love the flavor that thighs bring to this recipe, but if you would prefer to use chicken breasts, you can read about that substitution below.
- Unsalted Butter: If you only have salted butter on hand, you will want to wait until the end, and only add it after tasting it.
- Celery, Carrots, & Onion: This trio starts so many soups for good reason. They add the perfect flavor profile for a soup.
- Dried Thyme & Dried Basil: I love the flavor these herbs bring to the soup, but you could really use whatever dried herbs you love most.
- Chicken Stock: Chicken broth will also work here. If you would like to make your own, you can follow the steps in my Turkey Broth, and substitute the bones of a rotisserie chicken.
- Frozen Egg Noodles: I love how easy these are to keep on hand and the texture they bring to the soup. Please see below for alternatives.
- Garlic
- Bay Leaves
- Salt & Pepper
How to Make Chicken Noodle Soup
This soup has a few steps, but none of them are complicated. This is a recipe that even a beginner cook could accomplish and feel great about. For the complete steps and measurements, be sure to see my recipe at the bottom of the post.
- Brown the chicken. Melt butter in a stock pot and use that to brown the chicken thighs.
- Sauté the vegetables. Remove the chicken and use their drippings to cook the vegetables, adding in the seasonings.
- Simmer the chicken. Add in the chicken stock and return the thighs to the pan, so they fully cook in the broth.
- Cook the noodles. Remove the chicken to shred (or dice) it, and then cook the egg noodles in the broth.
- Put it all together. Return the chicken to the pot, and serve.
Why Brown the Chicken?
You’ll notice that we are browning the skin of the chicken thighs in step one. Then in step two, we discard the skin completely. The reason we brown the skin is to render the fat from the skin into the pan before we cook the vegetables. It deepens the flavor of the soup in a great way.
Can I Use Chicken Breasts?
You could definitely opt to use chicken breasts (boneless skinless or with skin on) in this recipe. If you do that, make sure that you keep a close on the internal temperature of it as it boils in step 3. There is nothing worse than over cooked chicken breasts.
Using Egg Noodles
I love the texture that frozen egg noodles bring to this dish. They are thick and wonderful in this soup. I do not typically make my own noodles because I am a mom of three littles and a business owner who works an embarrassing number of hours each week.
That being said, my homemade egg noodles would be amazing in this! I highly encourage you to experiment and find what you love best.
Additionally, you could also use a dry pasta that you love. That is what I do in my Creamy Chicken Noodle Soup and that recipe is a winner as well.
Homemade Egg Noodles
Storing Leftovers
Leftovers of this soup can be stored in an airtight container for up to four days in your refrigerator. If you know for sure you plan on having leftovers, I would consider using a dry pasta noodles instead of the egg noodles. Only cook as much as you plan on eating and boil more noodles when you eat the leftovers.
Leftovers can be frozen in a container with room for expansion and kept in the freezer for up to three months. Again, I would encourage you to cook the noodles separately.
Other Great Soup Recipes
If you are looking for other comforting soups, here are a few favorites:
If you make this soup or any of my other recipes, please leave me a comment and let me know what you think!
Homemade Chicken Noodle Soup
Ingredients
- 2 TBSPs butter
- 1 lb bone in chicken thighs
- 3 celery stalks diced
- 2 medium carrots peeled and sliced
- 1/2 a yellow onion diced
- 1/2 TBSP dried thyme
- 1/2 TBSP dried basil
- 2 cloves garlic minced
- 2 bay leaves
- 1/2 to 1 tsp salt
- 1/2 tsp black pepper
- 8 cups chicken stock
- 12 ounces frozen egg noodles see note
Instructions
- In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side.
- Remove the chicken from the pan, and discard the skin. Remove the pan drippings, reserving 2 TBSPs and returning it to the pan.
- Add the celery, carrots, onion, and garlic to the pan. Add the seasoning, and sauté for 3 to 4 minutes. Add the chicken broth to the pan, and bring to a boil. Return the chicken to the pan, reduce the heat and simmer for 25 to 30 minutes. The soup should have just a very slight bubble to it.
- Remove the chicken and bring back to a boil. Add the frozen noodles and simmer for 20 minutes (or according to package instructions).
- When the chicken is cool enough to handle, shred it. When the noodles are done cooking, return the chicken to the pot and serve!
Notes
Vivian says
This looks super yummy! I’ll have to try it. I typically like to flavor my chicken noodle soup with cilantro and soy sauce!
tinyteathings.blogspot.com
Oooo, that sounds awesome!
Carl+Pirro says
I’m a soup lover also Lisa, thanks for the recipes.
I hope you love it!
Amy @Belly Full says
A must for cold and flu season! Looks so delicious, wish I had a bowl right now.
Thanks Amy!
Karen @ The Food Charlatan says
” tiny walking petri dishes.” that is exactly right, lol. I just made homemade noodles for the first time a few weeks ago and it IS THE BEST!!
Really?? Is there anything you can’t do, Karen??
c.genean ladd says
i love chicken noodle soup, i use angle hair spaghetti noodles, craving some, now. i love soup.
CONSTANCE O'BRIEN says
Could the chicken & chicken broth be substituted with beef? I love beef & noodles, but can’t duplicate my late Mother’s.recipe This one is great for feeling icky as it has something to do with the chicken, but can’t remember how.
Hey Constance! Your idea totally has me drooling! So, I think it could be changed up with beef, but some of the cooking times would need to be adjusted and I would say swap out the chicken stock for beef stock and then I might want to change some of the spices. I’ll have to make that version soon!
Randy says
Quick question you say this is made with bone in chicken thighs but the recipe says chicken breast. one more thing its says frozen noodles is there a recipe for them. thanks
Thank you so much for catching that Randy! I had planned on making them with chicken breasts and then ended up using thighs, so my notes were off.
Robin says
Looks yummy but noticed the chicken you added at the end was not the chicken you browned at the beginning. Was there a reason you didn’t use it? Have never had it with frozen egg noodles, will have to try it cause they look so good in it.
It was the same chicken, I just discard the skin.
Glenn Savoie says
I live in Wisconsin, and love making large batches of homemade soups, freezing most of it and taking portions to work for lunch usually in a thermos. This recipe looks amazing.
However I have a question. How do does someone make noodle soups like this, but keep the noodles from getting super soggy, and absorbing all the liquids? There’s nothing worse than taking lunch, looking forward to some nice warm soup, and having the noodles super soggy and no liquids left.
Just wondering if anyone has any suggestions. I mean after all canned soups can do it, how do I?
One person suggested making the soup completely and then serving it with cooked noodles rather than having the noodles in the soup, if that makes sense.
Maggie Unzueta says
This dish looks SO deliciously good. I wish I could eat that right now!
Yvonne says
Where can you buy the frozen noodles?
I’m usually able to find mine in the frozen section of the grocery store.
Cherie says
I always use the Reams brand frozen noodles in my Chicken and Noodles crock pot recipe and it terrific. The Reams brand dumplings are NOT good in it, in my opinion. I tried them one time when the store was out of the noodles. Never again.