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
Ramona Sawyer says
I made this recipe for my husband who is going through chemo and he loves it I’m going to keep this recipe for my family to enjoy Thank You 😊
I’m so happy he enjoyed it, Ramona! Sending lots of love to your and your husband!
Nini2008 says
Can I cook a whole chicken in the crockpot & use that?
Definitely. You will need to change the cooking procedure a little. Because the chicken won’t be boiling you will have a shorter cooking time and will need less liquid. I would cut it down to 6 cups.
Denise Downing says
delicious but I think you could cut back on the seasonings I know taste is individual, but its overwhelming with the basil and the tyme I would cut it back by half next time I make it because there will be a next time
Leslie says
Delicious! I used bow pasta. Will make this again.
I’m so glad you liked it!
Shelly says
I’m so excited to try this! I have everything needed except I have chicken breast instead of thighs… what are your thoughts on that?
If you follow this recipe as written and the chicken breast is skinless, it will get a bit dry. So if that is the case I would skip the browning of the chicken and just throw it in later to simmer in the soup. So skip steps 1 and 2, then melt the butter before starting at step 3.
Gina says
After cooking as directed, can I put this soup in a crockpot to keep in warm for a few hours until we are ready to eat?
Always planning ahead with littles around ;)
I’m so sorry, I haven’t tested that. The main concern I would have is that the noodles will get mushy.
Mary says
I love this recipe. I have cooked it several times for my family it comes out perfect every time.
I’m so glad that you like it!
Kelly says
Just made this tonight for my husband who is not feeling well. And it came out delicious! I doubled the recipe and used chicken breasts! I wanted to have enough for leftovers and to bring it to my parents . I may have missed it but have you ever frozen it to have later ? Not sure how the frozen noodles would do. Thanks !
I’m so glad it was a hit Kelly! If I were freeze this, I would probably pull out a portion to freeze before adding noodles and then add the noodles once it is reheated.
Rachel says
I’ve made many chicken noodle soups and my family always enjoys it. Although tonight I made your version and my family LOVED it! My kids perfer more broth, so I grated the carrots, and chopped the onion and celery really small. I used a whole rotisserie chicken and german spaetzle noodles. I love that you cooked the chicken in the pot before softening the veggies. I will have to try it that way next time. Thanks for the amazing recipe!
You’re welcome!
Cherise says
I made the soup. It’s delish. I did use 16 oz of frozen noodles and the broth was absorbed the next day. Lol
I used chicken tenders. Better than bouillon was a nice touch
I’m glad you liked it!