Is there anything more comforting than a warm bowl of chicken noodle soup? It’s the quintessential remedy for a cold, a bad day, or simply a craving for something wholesome and delicious. This isn’t just any chicken noodle soup recipe, though. This is the one you’ll make again and again – packed with flavor, tender chicken, perfectly cooked noodles, and a broth so rich and satisfying, it feels like a hug in a bowl. Forget the canned stuff; this homemade version is surprisingly easy and infinitely better. We’re going to break down every step, from building the flavorful base to achieving that perfect noodle texture. Let’s get cooking!

Why You’ll Love This

Flavorful Broth: We build a deeply flavorful broth from scratch using chicken bones and aromatic vegetables.
Tender Chicken: Poaching the chicken ensures it’s incredibly tender and falls apart beautifully.
Perfectly Cooked Noodles: No mushy noodles here! We’ll show you the trick to adding them at just the right time.
Customizable: Feel free to add your favorite vegetables – carrots, celery, peas, spinach, you name it!
Comfort Food Classic: It’s a timeless recipe that brings a sense of warmth and nostalgia.

Ingredients & Equipment

Ingredients:

1 whole chicken (about 3-4 lbs) or 8-10 bone-in, skin-on chicken thighs
12 cups water
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 large onion, chopped
4 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
8 oz egg noodles (wide or medium)
2 tablespoons chopped fresh parsley, for garnish
1 tablespoon lemon juice (optional, but brightens the flavor)

Equipment:

Large stockpot or Dutch oven (at least 8 quarts)
Cutting board
Chef’s knife
Colander
Two forks (for shredding chicken)

Step-by-Step Instructions

Make the Broth: Place the chicken, water, carrots, celery, onion, garlic, bay leaves, thyme, and rosemary in the stockpot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the chicken is very tender.
Remove Chicken & Strain Broth: Carefully remove the chicken from the pot and set aside to cool. Strain the broth through a colander lined with cheesecloth (optional) into a clean pot. Discard the solids.
Shred the Chicken: Once the chicken is cool enough to handle, remove the skin and bones (discard the skin and bones). Shred the chicken using two forks.
Cook the Noodles: Bring the strained broth back to a boil. Add the egg noodles and cook according to package directions (usually 6-8 minutes), or until al dente.
Combine & Season: Add the shredded chicken back to the pot with the noodles. Season with salt and pepper to taste. Stir in the lemon juice (if using).
Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy!

Pro Tips

Don’t Skip the Simmer: The longer the broth simmers, the more flavorful it will be. A low and slow simmer is key.
Season Generously: Taste the broth frequently and adjust the seasoning as needed. Salt is crucial for bringing out the flavors.
Noodle Timing is Everything: Adding the noodles too early will result in mushy noodles. Add them only when you’re ready to serve.
Use Chicken Thighs: While a whole chicken is great, chicken thighs yield incredibly tender and flavorful meat.
Roast the Chicken First (Optional): For an even richer flavor, roast the chicken before making the broth.

Storing Leftovers

Leftover chicken noodle soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles will continue to absorb liquid as it sits, so you may need to add a little extra broth when reheating.

Freezing: Freezing chicken noodle soup is possible, but the noodles may become slightly mushy upon thawing. To minimize this, slightly undercook the noodles when making the soup if you plan to freeze it. Store in an airtight container for up to 2-3 months.

Chicken Noodle Soup Recipe

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Author: Amelia
Total Time: 45 minutes
Yield: 6 servings 1x

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Description

A comforting homemade chicken noodle soup with tender chicken, hearty vegetables, and egg noodles simmered in a flavorful broth.

Ingredients

Scale

2 tablespoons olive oil

1 medium onion, diced

3 carrots, sliced

3 celery stalks, sliced

3 garlic cloves, minced

8 cups chicken broth

2 cups cooked chicken, shredded

2 bay leaves

1 teaspoon dried thyme

Salt and black pepper, to taste

2 cups egg noodles

2 tablespoons fresh parsley, chopped

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Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.

3. Stir in garlic and cook for another minute until fragrant.

4. Pour in chicken broth and bring to a boil.

5. Add shredded chicken, bay leaves, thyme, salt, and pepper.

6. Reduce heat and let simmer for 20 minutes.

7. Stir in egg noodles and cook until tender, about 8–10 minutes.

8. Remove bay leaves and adjust seasoning as needed.

9. Stir in fresh parsley before serving.

Notes

For richer flavor, use homemade chicken stock.

You can substitute rice or gluten-free noodles for the egg noodles.

Leftovers store well in the fridge for up to 3 days or can be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 4g
Sodium: 780mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 22g
Cholesterol: 55mg