There’s nothing quite like a steaming bowl of homemade chicken noodle soup when the weather turns chilly. This recipe has been my go-to comfort food for years – it’s the one I make when my kids come home sniffling from school or when we just need a cozy night in. I remember my grandma standing over her big soup pot, stirring patiently while the whole house filled with that magical aroma of chicken, carrots, and thyme. Now I get to do the same for my family. The secret? Using bone-in chicken thighs (trust me, they make all the difference) and letting everything simmer until the flavors melt together perfectly. One spoonful of this chicken noodle soup recipe and you’ll feel warmed from the inside out.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Noodle Soup Recipe
This isn’t just any chicken noodle soup – it’s the kind that hugs you back! Here’s why it’s become my family’s favorite:
- Simple but special: The bone-in chicken thighs (my secret weapon!) make the broth rich without needing fancy ingredients
- Better than takeout: Fresh carrots, celery, and thyme give it that homemade taste you just can’t get from a can
- Leftovers magic: The flavors deepen overnight (if it lasts that long in your fridge!)
- One-pot wonder: From browning chicken to serving, everything happens in your trusty soup pot
I promise – one taste and you’ll understand why my kids call this “Mom
The Building Blocks of Comfort (AKA Your Shopping List)
Here’s everything you’ll need to make magic happen in your pot – and yes, every single item matters! I’ve learned through trial and error that quality ingredients make all the difference between “good” and “oh-my-goodness-I-need-seconds” soup.
The Chicken
- 2 1/2 pounds bone-in chicken thighs (or mix thighs and breasts) – skin-on for maximum flavor!
The Veggie Crew
- 1 large sweet onion, peeled and chopped (none of that pre-diced stuff!)
- 2-4 cloves garlic, minced – measure with your heart
- 1 1/2 cups sliced celery – about 3 stalks cut on the diagonal
- 1 1/2 cups sliced carrots – I like them in thick coins for texture
The Flavor Boosters
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 12 cups chicken broth – homemade if you’ve got it!
- 2 bay leaves – these little flavor bombs are non-negotiable
- 1/4 teaspoon turmeric – for that gorgeous golden color
The Finishing Touches
- 8 ounces Kluski egg noodles – these wide, chewy noodles are my favorite
- 1/4 cup chopped parsley – fresh only, please!
- 2 tablespoons fresh lemon juice – brightens everything up
- 1 1/2 teaspoons cornstarch – our secret thickener
- Salt and pepper – to taste
Pro tip: Set everything out before you start cooking – we call this “mise en place” in fancy terms, but I just call it “not running around like a crazy person when the onions start burning.”
How to Make Chicken Noodle Soup Recipe
Okay, let’s make some magic happen! Grab your favorite big soup pot – the one that’s seen you through many comfort food adventures. Here’s exactly how I build my famous chicken noodle soup, step by cozy step:
- Start with the chicken: Heat your pot over medium and add just a teaspoon of oil or butter. While that warms up, generously season your chicken thighs with salt and pepper – don’t be shy! Place them skin-side down first to get that gorgeous golden color (about 3-4 minutes per side). The sizzle and smell? Pure happiness.
- Build your flavor base: Remove the chicken and toss in your onions and garlic. Stir them around in that glorious chicken fat for 3-4 minutes until they turn soft and translucent. Then add your celery, carrots, and thyme – give them just 2 minutes to start softening while filling your kitchen with that classic soup aroma.
- Simmer to perfection: Pour in your broth, drop in bay leaves and turmeric, then return the chicken to the pot. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Cover and let everything get to know each other over a gentle simmer for 30 minutes. This is when the real magic happens!
- Noodle time: Fish out the bay leaves and chicken (those tongs are your best friend here). While the chicken cools enough to handle, stir in your egg noodles. Set your timer for 6 minutes – we want them al dente, not mushy!
- Final touches: Shred that tender chicken (toss the skin and bones), then stir it back into the pot. Mix cornstarch with lemon juice to make a slurry – this gives the broth the perfect silky texture. Finish with fresh parsley and adjust salt to taste.
Pro Tips for the Best Chicken Noodle Soup
After making this soup more times than I can count, here are my can’t-skip secrets:
- Watch those noodles: They keep cooking in the hot broth even after you turn off the heat, so err on the side of underdone
- Skim smartly: If there’s excess fat on your broth after simmering, just lay a paper towel gently on the surface to absorb it
- Herb hack: Tie your thyme sprigs with kitchen twine before adding them – makes removal a breeze
- Taste as you go: The salt level will change as the soup reduces, so adjust in the final steps
Comforting Chicken Noodle Soup Recipe
A comforting and hearty chicken noodle soup recipe packed with vegetables and tender chicken, perfect for chilly days.
- Total Time: 60 mins
- Yield: 6 servings 1x
Ingredients
- 1 teaspoon oil or butter
- 2 1/2 pounds bone-in chicken thighs (or a mix of thighs and breasts)
- 1 large sweet onion, peeled and chopped
- 2–4 cloves garlic, minced
- 1 1/2 cups sliced celery
- 1 1/2 cups sliced carrots
- 1 tablespoon fresh thyme leaves (1 teaspoon dried)
- 12 cups chicken broth
- 2 bay leaves
- 1/4 teaspoon turmeric
- 8 ounce Kluski egg noodles
- 1/4 cup chopped parsley
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- Salt and pepper
Instructions
- Set a large 6-8 quart soup pot over medium heat. Add the oil.
- Generously salt and pepper the chicken thighs on both sides. Place them skin-side down in the pot. Brown the chicken skin, then flip and cook the chicken another 3 minutes. Remove the chicken from the pot and set aside.
- Place the onions and garlic in the chicken fat. Stir and saute for 3-4 minutes.
- Stir in the celery, carrots, and thyme and saute another 2 minutes.
- Add the chicken broth, bay leaves, and turmeric to the pot. Then place the chicken thighs in the broth. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and simmer for 30 minutes.
- Use tongs to pull out the bay leaves and chicken thighs. Place the chicken on a cutting board.
- Stir the egg noodles into the soup and simmer another 6-9 minutes, until the pasta is cooked.
- Remove the chicken skins and bones. Shred the chicken with a fork. Then stir the chicken back into the soup.
- Measure the cornstarch and lemon juice into a small bowl. Whisk well. Then stir the mixture into the soup to thicken the base a little.
- Stir in the chopped parsley. Taste, then salt and pepper as needed.
Notes
- Use fresh herbs for better flavor.
- Adjust salt and pepper to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
Variations for Chicken Noodle Soup Recipe
The beauty of this chicken noodle soup is how easily you can make it your own! Here are some of my favorite twists:
- Shortcut chicken: Use shredded rotisserie chicken when you’re in a hurry (add it with the noodles)
- Noodle swap: Try wide pappardelle for extra chew or gluten-free pasta if needed
- Greens boost: Stir in handfuls of baby spinach or kale during the last 2 minutes
- Spice it up: A pinch of red pepper flakes adds nice warmth
Really, the only wrong way to make it is… not making it at all!
Serving Suggestions for Chicken Noodle Soup
Oh, how I love serving this soup! A crusty baguette for dipping is absolutely mandatory in my house – the kids fight over who gets the “soup-soaked end piece.” For grown-up meals, I’ll sometimes add a simple green salad with lemon vinaigrette. Don’t forget the garnishes! Extra parsley, a sprinkle of black pepper, and maybe a lemon wedge on the side turn each bowl into something special.
Storing and Reheating Chicken Noodle Soup
Here’s the truth – this soup rarely lasts long in my fridge because everyone keeps sneaking spoonfuls! But if you do have leftovers, store them in an airtight container for up to 3 days. When reheating, go stovetop over microwave – gentle heat keeps the noodles from turning to mush. Pro tip: If the broth gets too thick, just stir in a splash of water or extra broth while warming.
Nutritional Information for Chicken Noodle Soup Recipe
Now I know what you’re thinking – “But Emily, comfort food shouldn’t come with nutrition labels!” And normally, I’d agree. But since we’re using fresh ingredients and homemade techniques, I can proudly say this chicken noodle soup gives you comfort and nourishment.
Each serving packs in protein from that beautiful bone-in chicken, vitamins from all our fresh veggies, and just enough carbs from the noodles to make it satisfying. The turmeric adds an anti-inflammatory boost too (shh…don’t tell the kids they’re eating something healthy!).
Important note: Nutrition can vary based on your specific ingredients and brands. If you’re watching sodium, try using low-sodium broth. Need gluten-free? Swap those egg noodles for your favorite GF pasta. The beauty is in the flexibility!
Frequently Asked Questions
I get asked about this chicken noodle soup recipe all the time! Here are the questions that pop up most often in my kitchen (and my honest answers):
Can I use boneless chicken instead?
You absolutely can, but hear me out – bone-in chicken thighs give that incredible depth of flavor you just can’t get from boneless. If you must swap, use boneless thighs (not breasts!) and add a tablespoon of chicken bouillon to compensate for lost richness. But really, try it with bones first – I promise you’ll taste the difference!
How do I keep my noodles from getting soggy?
Ah, the eternal noodle struggle! My trick? Cook them separately and add to each bowl when serving. Or if you prefer cooking them in the soup (like I do), undercook them by 1-2 minutes and store leftovers with noodles separate. Those Kluski egg noodles hold up better than most!
Can I Make Chicken Noodle Soup in a Crock Pot?
Yes! Brown your chicken first (trust me, this step matters), then throw everything except noodles into the slow cooker. Cook on low 6-8 hours. Fish out chicken to shred, then add noodles last 15 minutes of cooking. The broth won’t be quite as rich as stovetop, but it’s still delicious! If you enjoy slow cooker meals, check out this crockpot lasagna soup recipe.
What’s the Best Noodle for Chicken Noodle Soup?
After years of testing, Kluski egg noodles are my gold standard – thick, chewy, and sturdy enough to stand up to the broth. But wide pappardelle works beautifully too! For gluten-free, try brown rice noodles (add them at the very end). Avoid thin pasta like angel hair – it turns to mush instantly. For another great soup option, see my chicken gnocchi soup recipe.
Can I freeze this soup?
Technically yes, but the noodles will suffer. If freezing, leave them out and add fresh when reheating. The broth and chicken freeze beautifully for up to 3 months – just thaw overnight and simmer with new noodles when ready to eat!
Final Thoughts
This chicken noodle soup recipe is like a warm hug in a bowl – I hope it becomes as beloved in your home as it is in mine. Give it a try and tell me what you think! You can also share your results with us on Facebook. For more comforting meals, consider this Greek lemon chicken soup recipe.
