Bowl of homemade chicken noodle soup with carrots and noodles

Homemade Chicken Noodle Soup

Byalice.tulaeva

Why Make This Recipe

Homemade chicken noodle soup is a warm and comforting dish that brings back memories of home. It’s perfect for chilly days or when you’re feeling under the weather. Making this recipe allows you to control the ingredients, ensuring a healthier option compared to store-bought soups. Plus, there’s nothing like the smell of fresh soup simmering on the stove!

How to Make Homemade Chicken Noodle Soup

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound bone-in chicken thighs
  • 3 celery stalks (diced)
  • 2 medium carrots (peeled and sliced)
  • 1/2 yellow onion (diced)
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried basil
  • 2 cloves garlic (minced)
  • 2 bay leaves
  • Salt and black pepper to taste
  • 8 cups low-sodium chicken stock
  • 12 ounces frozen egg noodles

Directions

  1. In a large stock pot, melt the butter over medium heat until bubbly.
  2. Season the chicken thighs with salt and pepper. Sear them in the pot for about 3–4 minutes per side until golden brown. Remove and set aside.
  3. In the same pot, add the diced celery, sliced carrots, diced onion, and minced garlic. Sauté for about 3 minutes until softened.
  4. Gradually pour in the chicken stock while scraping up any browned bits from the bottom of the pot.
  5. Return the seared chicken thighs to the pot along with the bay leaves. Bring to a boil, then reduce heat and let it simmer for 25–30 minutes.
  6. Remove the chicken from the pot, shred it into bite-sized pieces, and discard the bones and skin.
  7. Add the frozen egg noodles to the broth and cook according to the package instructions (about 20 minutes) until tender.
  8. Stir the shredded chicken back into the pot and season as needed before serving.

How to Serve Homemade Chicken Noodle Soup

Serve hot in bowls, and if desired, garnish with fresh herbs like parsley or a sprinkle of black pepper. It pairs wonderfully with crusty bread or crackers for a complete meal.

How to Store Homemade Chicken Noodle Soup

Store any leftovers in an airtight container in the refrigerator. It can generally last for 3 to 4 days. For longer storage, you can freeze the soup for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop.

Tips to Make Homemade Chicken Noodle Soup

  • Make it ahead of time: Soup tastes even better the next day as the flavors meld together.
  • Adjust the seasoning: Depending on your taste, feel free to add more herbs or spices.
  • If you prefer a thicker soup, you can add a little cornstarch mixed with water to thicken it up as it simmers.

Variation

You can adjust this soup by adding different vegetables such as peas or corn for a variation. You can also use grilled chicken breasts for less fat or spiralized zucchini instead of egg noodles for a low-carb option.

FAQs

Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. Just be aware that they may not be as rich in flavor.

Can I make this soup in a slow cooker?
Absolutely! Sear the chicken and sauté the vegetables first, then add everything into the slow cooker and let it cook on low for about 4-6 hours.

Is this soup gluten-free?
The traditional recipe with egg noodles is not gluten-free. However, you can substitute gluten-free noodles or omit the noodles entirely and add more veggies instead.

Bowl of homemade chicken noodle soup with carrots and noodles

Chicken Noodle Soup

A warm and comforting homemade chicken noodle soup perfect for chilly days or when you're feeling under the weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons unsalted butter
  • 1 pound bone-in chicken thighs
  • 3 stalks celery, diced
  • 2 medium carrots, peeled and sliced
  • 1/2 yellow onion diced
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried basil
  • 2 cloves garlic, minced
  • 2 leaves bay leaves
  • Salt and black pepper to taste Salt and black pepper
  • 8 cups low-sodium chicken stock
  • 12 ounces frozen egg noodles

Method
 

Preparation
  1. In a large stock pot, melt the butter over medium heat until bubbly.
  2. Season the chicken thighs with salt and pepper. Sear them in the pot for about 3–4 minutes per side until golden brown. Remove and set aside.
  3. In the same pot, add the diced celery, sliced carrots, diced onion, and minced garlic. Sauté for about 3 minutes until softened.
  4. Gradually pour in the chicken stock while scraping up any browned bits from the bottom of the pot.
Cooking
  1. Return the seared chicken thighs to the pot along with the bay leaves. Bring to a boil, then reduce heat and let it simmer for 25–30 minutes.
  2. Remove the chicken from the pot, shred it into bite-sized pieces, and discard the bones and skin.
  3. Add the frozen egg noodles to the broth and cook according to the package instructions (about 20 minutes) until tender.
  4. Stir the shredded chicken back into the pot and season as needed before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 3g

Notes

Serve hot in bowls, and if desired, garnish with fresh herbs like parsley or a sprinkle of black pepper. It pairs wonderfully with crusty bread or crackers for a complete meal. Store any leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

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Let us know how it was!