My chicken soup is the one I reach for every single time someone in my house gets a cold, or when the weather turns and we just need something warm at the table.
It is simple, it leans on ingredients you probably already have, and it turns into the kind of broth that tastes like it simmered all afternoon.
I grew up watching my mom pull together a pot just like this whenever anyone was under the weather, and I have made my own version of it for years now.
This recipe leans on a few humble vegetables, a good broth, and tender shredded chicken, no fancy techniques required.
If you love a good bowl of broth with noodles, you will also want to try my crockpot chicken noodle soup for those busy weeknights when the slow cooker does all the work.
Below you will find everything you need, from the exact ingredients to detailed step-by-step instructions, plus tips, variations, and answers to the questions I get asked most about this soup.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 10 minutes |
| Total Time | 1 hour 30 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Chicken Soup Recipe
This is the kind of soup that feels like a hug in a bowl, and it comes together in one pot with very little cleanup.
It is also endlessly flexible, so you can swap in whatever vegetables or noodles you have on hand.
- Made completely from scratch with simple, real ingredients
- One pot, minimal cleanup
- Freezer friendly for easy meal prep
- Naturally dairy free and easy to make gluten free
- Ready in about ninety minutes, most of it hands off
- A tried and true remedy for cold and flu season
You might also enjoy: Chicken Noodle Soup Recipe
Ingredients
You only need a handful of pantry staples and fresh produce for this soup, plus a good quality broth to build the flavor.
Every ingredient below plays a role in the final pot, so try not to skip anything if you can help it.
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 pounds bone-in, skin-on chicken thighs (or a mix of thighs and breasts)
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or a small handful fresh, chopped)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 6 ounces egg noodles
- 1 tablespoon fresh lemon juice (optional, for brightness)
- Fresh parsley or dill, chopped, for garnish
This same broth base works wonderfully in my garlic butter roasted chicken when you want extra cooked chicken on hand for meal prep during the week.
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics that most home cooks already have in the kitchen.
A heavy bottomed pot makes the biggest difference, since it heats evenly and helps the broth develop a deeper flavor as it simmers.
- A large Dutch oven or stockpot
- A sharp chef’s knife
- A sturdy cutting board
- Measuring cups and spoons
- Kitchen shears, for shredding the chicken quickly
- A ladle for serving
- Two forks (if you do not have kitchen shears, for shredding)
Read Also: Potato Leek Soup Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend, based on years of making this soup and others like it in my own kitchen.
1. Enameled Cast Iron Dutch Oven
I make almost all of my soups in a heavy enameled Dutch oven because it holds heat so evenly, which keeps the broth from scorching on the bottom.
It also goes straight from stovetop to table, which is nice when you want to serve family style.
2. Quality Chicken Bone Broth
A good store-bought bone broth adds a richness that regular boxed broth just cannot match, especially on nights when you do not have time to make your own stock from scratch.
I always keep a few boxes in the pantry for exactly this recipe.
3. Wide Egg Noodles
Wide egg noodles hold up beautifully in broth without turning mushy too quickly, which is exactly what you want in a soup like this.
They also soak up just enough broth to stay tender without falling apart.
4. Kitchen Shears
A sharp pair of kitchen shears makes shredding hot chicken so much faster and safer than trying to do it with two forks.
I use mine constantly, not just for this soup but for breaking down whole chickens too.
I use this exact setup when I make my chicken and rice casserole too, so it is worth the small investment if you cook a lot of chicken dishes.
Step-by-Step Instructions: How to Make Chicken Soup
Step 1: Prep the Vegetables and Chicken
- Dice the onion into small, even pieces so it cooks through quickly.
- Peel the carrots and slice them into rounds about a quarter inch thick.
- Slice the celery stalks into similar sized pieces so everything cooks at the same rate.
- Mince the garlic finely, or use a garlic press if you have one.
- Pat the chicken thighs dry with a paper towel and season lightly with a pinch of salt and pepper.
Step 2: Sauté the Aromatics
- Set your Dutch oven or stockpot over medium heat and add the olive oil.
- Once the oil is shimmering, add the diced onion, carrots, and celery.
- Cook for about 6 to 8 minutes, stirring occasionally, until the onion turns translucent and the vegetables begin to soften.
- Add the minced garlic and cook for another 30 to 60 seconds, just until fragrant, stirring constantly so it does not burn.
Step 3: Add the Chicken and Broth
- Nestle the seasoned chicken thighs into the pot with the softened vegetables.
- Pour in the chicken broth, making sure the chicken is mostly submerged.
- Add the bay leaves, dried thyme, dried parsley, salt, and black pepper.
- Stir everything together gently to combine.
Step 4: Simmer the Soup
- Bring the pot to a gentle boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low so the soup is at a gentle simmer, not a rolling boil.
- Cover the pot partially with a lid and let it simmer for about 35 to 40 minutes, until the chicken is fully cooked and tender enough to shred easily.
- Skim off any foam or excess fat that rises to the surface as it cooks for a cleaner tasting broth.
Step 5: Shred the Chicken
- Carefully remove the chicken thighs from the pot using tongs and place them on a cutting board.
- Let the chicken rest for a few minutes until it is cool enough to handle.
- Remove and discard the skin and bones, then shred the meat into bite sized pieces using two forks or kitchen shears.
- Set the shredded chicken aside while the broth continues to simmer.
Step 6: Cook the Noodles
- Remove and discard the bay leaves from the pot.
- Raise the heat slightly so the broth returns to a gentle boil.
- Add the egg noodles directly to the pot and cook according to the package instructions, usually about 7 to 9 minutes, until tender.
- Stir occasionally so the noodles do not stick together or to the bottom of the pot.
Step 7: Season and Finish
- Return the shredded chicken to the pot once the noodles are tender.
- Stir in the fresh lemon juice, if using, for a little brightness.
- Taste the broth and adjust the salt and pepper as needed.
- Let everything warm through together for a couple of minutes.
Step 8: Serve
- Ladle the hot soup into bowls, making sure each bowl gets a good mix of chicken, noodles, and vegetables.
- Garnish with freshly chopped parsley or dill.
- Serve immediately while hot, with crusty bread on the side if you like.
Another favorite: Chicken Stew Recipe
Tips for The Best Chicken Soup
A few small details make a noticeable difference in how this soup turns out, especially when it comes to the broth.
Take your time with the simmering step rather than rushing it, since that slow cook is where most of the flavor develops.
- Use bone-in, skin-on chicken for the richest broth, then discard the skin before shredding
- Keep the simmer gentle, a hard boil can make the chicken tough
- Cook the noodles separately if you plan to freeze leftovers, then add them fresh when reheating
- Skim the fat and foam for a cleaner, clearer broth
- Add the lemon juice right before serving so it stays bright instead of turning bitter
- Taste and season again right before serving, since flavors mellow as the soup simmers
This same low and slow approach is something I also lean on in my mulligatawny soup, where a gentle simmer really makes the spices shine.
Serving Suggestions
This soup is hearty enough to be a full meal on its own, but it also pairs nicely with a few simple sides.
I like to keep the sides light so the soup stays the star of the table.
- A thick slice of crusty bread or a warm dinner roll
- A simple green salad with a light vinaigrette
- Saltine crackers or oyster crackers on the side
- A sprinkle of shredded parmesan on top
- A squeeze of fresh lemon at the table for extra brightness
Read Also: Chicken Salad Sandwich
Variations of Chicken Soup
Once you have the base recipe down, it is easy to switch things up depending on what you are craving or what you have in the fridge.
None of these changes require any special equipment, just a few ingredient swaps.
- Swap the egg noodles for cooked white rice or wild rice
- Add a can of drained sweet corn and a handful of chopped potatoes for a heartier version
- Stir in a splash of coconut milk and a squeeze of lime for a flavor closer to my Thai chicken soup
- Use rotisserie chicken instead of raw thighs to save time, adding it in during the last few minutes just to heat through
- Add a handful of fresh spinach or kale in the last few minutes of cooking for extra greens
- Make it gluten free by swapping the egg noodles for a gluten free pasta or rice
Storage and Reheating
This soup keeps well and actually tastes even better the next day, once the flavors have had time to mingle.
Just keep in mind that the noodles will continue to soften the longer they sit in the broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze the soup without the noodles for up to 3 months, then cook fresh noodles when reheating
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through
- Add a splash of extra broth or water when reheating if the soup has thickened too much
- Thaw frozen soup in the refrigerator overnight before reheating for best results
You might also enjoy: Beef Noodle Soup Recipe
Nutritional Facts
These values are approximate and will vary depending on the exact ingredients and brands you use.
This is a fairly balanced, protein-packed soup, similar in profile to my vegetable soup, which is naturally lower in calories if you skip the noodles.
- Calories: approximately 320 per serving
- Protein: approximately 28 grams
- Carbohydrates: approximately 24 grams
- Fat: approximately 11 grams
- Fiber: approximately 3 grams
- Sodium: approximately 780 milligrams
Health Benefits of Key Ingredients
Beyond just tasting good, a lot of what goes into this pot brings real nutritional value to the table.
It is part of why chicken soup has such a long standing reputation as a comfort food during cold and flu season.
- Chicken provides lean protein that helps support muscle repair and keeps you feeling full
- Carrots are rich in beta carotene, which supports eye health and immune function
- Celery adds fiber along with vitamin K and potassium
- Garlic has natural compounds that may support immune health
- Chicken broth provides hydration along with minerals like collagen and amino acids from the bones
- Fresh parsley and dill add vitamin C and a dose of antioxidants
Read Also: Chicken And White Bean Stew
FAQs About Chicken Soup
1. Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work fine, though thighs tend to stay more tender and add more flavor to the broth.
If you use breasts, keep an eye on the simmer time so they do not overcook and dry out.
2. Why did my noodles turn mushy?
Noodles continue to absorb broth and soften the longer they sit, especially in leftovers.
Cooking them separately and adding them just before serving helps keep them from getting too soft.
3. Can I make this soup in a slow cooker?
Absolutely, add everything except the noodles to the slow cooker and cook on low for 6 to 7 hours.
Shred the chicken, then stir in the noodles during the last 20 to 30 minutes on high, similar to how I approach my avgolemono soup.
4. How do I make the broth richer?
Using bone-in, skin-on chicken and a good quality broth makes the biggest difference.
Simmering low and slow, rather than boiling hard, also helps the flavors deepen without breaking down the vegetables too much.
5. Is this recipe freezer friendly?
Yes, just leave the noodles out before freezing since they do not thaw well.
Freeze the broth, chicken, and vegetables together, then cook fresh noodles to add in when you reheat it.
My Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 medium carrots peeled and sliced
- 3 celery stalks sliced
- 4 garlic cloves minced
- 2 pounds bone-in, skin-on chicken thighs or a mix of thighs and breasts
- 8 cups chicken broth good quality
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley or a small handful fresh, chopped
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper
- 6 ounces wide egg noodles
- 1 tablespoon fresh lemon juice optional, for brightness
- fresh parsley chopped, for garnish
- fresh dill chopped, for garnish
Equipment
- Large Dutch oven or stockpot Heavy bottomed pot for even heating
- Sharp chef’s knife
- Sturdy cutting board
- Measuring cups and spoons
- Kitchen shears For shredding the chicken quickly
- Ladle For serving
- Two forks For shredding (if no kitchen shears)
Method
- Dice onion, slice carrots and celery, and mince garlic. Pat chicken dry and season lightly with salt and pepper.
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery and cook for 6-8 minutes until softened. Add garlic and cook until fragrant, about 30-60 seconds.
- Nestle chicken thighs into the pot. Pour in chicken broth, add bay leaves, thyme, parsley, salt, and pepper. Stir to combine.
- Bring to a gentle boil, then reduce heat to low and partially cover. Simmer for 35-40 minutes until chicken is tender. Skim off any foam or excess fat.
- Remove chicken and let cool slightly. Discard skin and bones, then shred meat into bite-sized pieces using two forks or kitchen shears.
- Discard bay leaves. Return broth to a gentle boil and add egg noodles. Cook according to package instructions, about 7-9 minutes, until tender.
- Return shredded chicken to the pot. Stir in lemon juice if using. Taste and adjust seasoning with salt and pepper as needed. Warm through for a few minutes.
- Ladle hot soup into bowls, ensuring each gets chicken, noodles, and vegetables. Garnish with fresh parsley or dill. Serve immediately.
Nutrition
Notes
- Use bone-in, skin-on chicken for the richest broth, then discard the skin before shredding.
- Keep the simmer gentle, as a hard boil can make the chicken tough.
- Cook the noodles separately if you plan to freeze leftovers, then add them fresh when reheating.
- Skim the fat and foam for a cleaner, clearer broth.
- Add the lemon juice right before serving so it stays bright instead of turning bitter.
- Taste and season again right before serving, since flavors mellow as the soup simmers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup without the noodles for up to 3 months, then cook fresh noodles when reheating.
- Reheat gently on the stovetop over medium-low heat, adding extra broth if needed.
- Swap egg noodles for cooked rice, wild rice, or gluten-free pasta to vary the recipe.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken soup recipe is the kind of meal I come back to again and again, whether it is cold season or just a night when we need something simple and warm.
I hope it becomes one of those recipes you keep coming back to in your own kitchen too.
If you give this a try, I would love to hear how it turned out.
Drop a comment below or share a photo, I always enjoy seeing how everyone makes this soup their own.
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