This chicken noodle soup is the one I make the minute someone in my house starts sniffling.
It’s a big pot of tender shredded chicken, soft egg noodles, and vegetables simmered in a golden, savory broth.
It tastes like it took all day, but it comes together in under an hour with simple ingredients you probably already have on hand.
Once you try this version, it’s going to become your go to formula for busy weeknights and cozy weekends alike.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you love a warm bowl of soup on a chilly evening, this recipe pairs perfectly alongside my Crockpot Chicken Noodle Soup for the nights you want to set it and forget it instead.
Why You’ll Love This Chicken Noodle Soup Recipe
This version leans on a few small tricks that make a real difference in flavor.
Searing the chicken first instead of just poaching it builds a deeper, richer broth from the very first step.
The vegetables are cut into similar sizes so every spoonful gets a bit of everything.
And the noodles get their own pot of water, which keeps the broth clear and prevents that cloudy, starchy texture you sometimes get with store bought versions.
- Rich, deeply flavored broth built from scratch in about 40 minutes
- Tender chicken and vegetables in every bite
- Noodles that stay firm instead of turning mushy in leftovers
- Freezer friendly and easy to double for a crowd
- A comforting classic that works for lunch, dinner, or when someone is under the weather
You might also enjoy: Chicken Tortilla Soup Recipe if you’re in the mood for something with a little more spice.
Ingredients
Most of what you need for this chicken noodle soup recipe is already sitting in your fridge and pantry.
The two ingredients worth being a little picky about are your broth and your noodles, since they carry most of the flavor and texture of the finished dish.
- 2 tablespoons olive oil
- 2 pounds bone in, skin on chicken thighs
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups low sodium chicken bone broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- Salt and black pepper, to taste
- 8 ounces wide egg noodles
- 2 tablespoons fresh dill, chopped, plus more for serving
- 1 tablespoon fresh lemon juice, optional
My Thai Chicken Soup Recipe uses a similar chicken thigh base if you want to compare notes on technique.
Kitchen Equipment Needed
You do not need anything fancy to make this soup, but a heavy bottomed pot will help the broth cook evenly and prevent scorching.
A few sharp tools also make the prep work go much faster.
- Large Dutch oven or heavy stockpot
- Cutting board
- Chef’s knife
- Kitchen shears, for shredding the cooked chicken
- Wooden spoon
- Ladle
- Measuring cups and spoons
Read Also: Beef Noodle Soup Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend, based on years of making soup in my own kitchen.
They are not required, but each one solves a real problem you might run into while making this recipe.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is the pot I reach for every time I make soup, because the thick walls hold heat evenly and keep the broth at a gentle simmer without scorching the bottom.
It also goes straight from stovetop to table, which cuts down on dishes.
It is an investment piece, but it will easily last decades with basic care.
2. OXO Good Grips Kitchen Shears
Shredding warm chicken with two forks works fine, but a good pair of kitchen shears turns that job into a thirty second task.
I also use mine to snip fresh herbs directly into the pot, which saves a cutting board and a knife.
Look for a pair with a comfortable grip and a locking mechanism for storage.
3. Better Than Bouillon Chicken Base
On days when I do not have homemade stock ready, a spoonful of this concentrated chicken base stirred into water gives the broth a rounder, more savory flavor than most boxed stocks.
A single jar lasts a long time since you only need a small amount per cup of water.
It is one of those pantry staples that quietly upgrades a lot of recipes.
I used the same approach when developing my Chicken Egg Drop Soup Recipe, and it made a noticeable difference in flavor there too.
Step-by-Step Instructions: How to Make Chicken Noodle Soup
1. Sear the Chicken
- Pat the chicken thighs completely dry with paper towels, then season both sides generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or stockpot over medium high heat until it shimmers.
- Add the chicken thighs skin side down and sear for 4 to 5 minutes, without moving them, until deeply golden.
- Flip and sear the other side for another 3 to 4 minutes, then remove the chicken to a plate and set aside. It does not need to be cooked through yet.
2. Build the Vegetable Base
- Lower the heat to medium and add the diced onion, carrots, and celery to the same pot, using the leftover chicken fat to cook them.
- Stir occasionally and cook for 5 to 6 minutes, until the onion turns soft and translucent.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it does not burn.
3. Simmer the Broth
- Return the seared chicken thighs to the pot, along with any juices that collected on the plate.
- Pour in the chicken bone broth, then add the bay leaves, dried thyme, and poultry seasoning.
- Bring the mixture to a boil, then reduce the heat to low, cover partially, and let it simmer for 25 to 30 minutes, until the chicken is fully cooked and tender.
4. Shred the Chicken
- Carefully transfer the cooked chicken thighs to a cutting board and let them rest for 5 minutes.
- Remove and discard the skin and bones, then use kitchen shears or two forks to shred the meat into bite sized pieces.
- Return the shredded chicken to the pot and discard the bay leaves.
5. Cook the Noodles Separately
- While the chicken rests, bring a separate pot of salted water to a boil.
- Cook the wide egg noodles according to the package instructions, until just al dente.
- Drain the noodles and set them aside, keeping them separate from the broth until you are ready to serve.
6. Finish and Season
- Taste the broth and adjust the seasoning with additional salt and pepper as needed.
- Stir in the fresh chopped dill and the lemon juice, if using, for a bright, fresh finish.
- To serve, place a portion of cooked noodles in each bowl and ladle the hot soup and chicken directly over the top.
Another favorite: Cuban Chicken Soup Recipe, which follows a similar shredding technique with a different blend of seasonings.
Tips for The Best Chicken Noodle Soup
A few small adjustments can take this soup from good to great.
Most of these tips focus on protecting the texture of the noodles and getting the most flavor out of the broth.
- Always cook the noodles in a separate pot if you plan on having leftovers, since noodles cooked directly in the broth will keep absorbing liquid and turn soft.
- Searing the chicken thighs before simmering adds a layer of flavor that poaching alone cannot achieve.
- Skim any foam that rises to the surface during the first few minutes of simmering for a clearer broth.
- Add fresh herbs like dill or parsley at the very end so their flavor stays bright instead of cooking away.
- Let the soup rest for 5 minutes off the heat before serving to allow the flavors to settle.
I picked up a few of these tricks while developing my Mulligatawny Soup Recipe, another broth heavy chicken soup with its own set of seasoning tips.
Serving Suggestions
This soup is hearty enough to serve on its own, but a few sides can round out the meal nicely.
Something warm and bread based is almost always the right call alongside a brothy soup like this one.
- A slice of crusty bread or warm dinner rolls for soaking up the broth
- A simple side salad with a light vinaigrette to balance the richness
- Saltine crackers or oyster crackers for a nostalgic, classic touch
- A wedge of lemon on the side for anyone who wants an extra citrus boost
Another favorite side: Buttery Dinner Rolls, warm from the oven.
Variations of Chicken Noodle Soup
Once you have the base recipe down, it is easy to change things up depending on what you are craving or what you have on hand.
None of these swaps require changing the overall method, just the ingredients you add in.
- Creamy chicken noodle soup: Stir in a splash of heavy cream at the end for a richer, chowder like texture.
- Lemon herb version: Increase the lemon juice and add extra fresh parsley for a brighter, spring inspired flavor.
- Spicy chicken noodle soup: Add a pinch of red pepper flakes or a diced jalapeno with the onions.
- Gluten free option: Swap the egg noodles for your favorite gluten free pasta or rice noodles.
- Low carb version: Replace the noodles with spiralized zucchini noodles added in during the last few minutes of cooking.
For a fun twist on the classic, my Avgolemono Soup Recipe uses a similar chicken base with a silky egg and lemon finish.
Storage and Reheating
This soup stores well, as long as you keep the noodles separate from the broth.
Storing them together will cause the noodles to soak up too much liquid and become mushy over time.
- Refrigerator: Store the broth and chicken in an airtight container for up to 4 days, and the noodles in a separate container.
- Freezer: Freeze the broth and chicken, without the noodles, in a freezer safe container for up to 3 months.
- Reheating: Warm the broth on the stovetop over medium heat until hot, then add fresh or previously cooked noodles just before serving.
- Thawing: Thaw frozen soup overnight in the refrigerator before reheating for the best texture.
Read Also: Asian Beef Noodle Soup Recipe
Nutritional Facts
Nutrition will vary depending on the exact ingredients and portion sizes you use, but here is a general estimate per serving, based on six servings total.
- Calories: approximately 320 per serving
- Protein: 24 grams
- Carbohydrates: 28 grams
- Fat: 11 grams
- Fiber: 3 grams
- Sodium: varies based on broth used
These numbers land in a similar range to my Matzo Ball Soup Recipe, another chicken based comfort classic.
Health Benefits of Key Ingredients
Beyond being comforting, chicken noodle soup actually earns its reputation as a go to meal when someone is feeling under the weather.
Several of the core ingredients bring real nutritional value to the table.
- Chicken: A lean source of protein that supports muscle repair and helps you feel full and satisfied.
- Carrots: Rich in beta carotene and vitamin A, which support healthy vision and immune function.
- Celery: Provides fiber and antioxidants while adding very few calories to the dish.
- Garlic: Contains compounds that have been studied for their potential immune supporting properties.
- Bone broth: A source of collagen and minerals that can support joint and gut health.
For a lighter, meat free option on the same theme, try: Vegetable Soup Recipe
FAQs About Chicken Noodle Soup
1. Can I use chicken breast instead of chicken thighs?
Yes, boneless skinless chicken breast will work in this recipe.
Keep in mind that thighs tend to stay more tender and flavorful during the longer simmer, so breast meat may need slightly less cooking time to avoid drying out.
2. Why do my noodles get mushy in leftover soup?
Noodles left sitting in hot broth continue to absorb liquid even after the pot is off the heat.
Cooking and storing them separately, then combining just before serving, is the easiest fix.
3. Can I make this soup in a slow cooker?
Absolutely, and it is a great hands off option for busy days.
Sear the chicken first for extra flavor, then transfer everything except the noodles to a slow cooker and cook on low for 6 to 7 hours before shredding the chicken and adding freshly cooked noodles.
4. Is homemade chicken noodle soup healthier than canned?
Homemade soup generally lets you control the sodium and use whole, fresh ingredients rather than preservatives.
You can also adjust the seasoning and vegetable ratio to fit your own dietary needs.
5. How long does this soup last in the fridge?
Stored properly in an airtight container, the broth and chicken will stay fresh for up to 4 days.
Always let the soup cool slightly before refrigerating, and reheat it until steaming hot before serving.
If you enjoyed these answers, my Tuscan Ribollita Soup Recipe has its own FAQ section covering a heartier, vegetable packed soup.
Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 2 pounds bone in, skin on chicken thighs about 1 kg
- 1 large yellow onion diced
- 3 large carrots sliced into rounds
- 3 stalks celery sliced
- 4 cloves garlic minced
- 8 cups low sodium chicken bone broth 2 liters
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- Salt and black pepper to taste
- 8 ounces wide egg noodles 225g
- 2 tablespoons fresh dill chopped, plus more for serving
- 1 tablespoon fresh lemon juice optional
Equipment
- Large Dutch oven or heavy stockpot
- Cutting board
- Chef’s knife
- Kitchen shears for shredding chicken
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Le Creuset Enameled Cast Iron Dutch Oven (optional)
- OXO Good Grips Kitchen Shears (optional)
- Better Than Bouillon Chicken Base (optional)
Method
- Pat chicken thighs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 4-5 minutes until golden, then flip and sear 3-4 minutes more. Remove to a plate.
- Reduce heat to medium. Add onion, carrots, and celery to the pot and cook 5-6 minutes until onion is soft. Add garlic and cook 30 seconds more.
- Return chicken to pot along with any juices. Add chicken broth, bay leaves, thyme, and poultry seasoning. Bring to a boil, then reduce heat and simmer partially covered for 25-30 minutes until chicken is tender.
- Transfer chicken to a cutting board and let rest 5 minutes. Discard skin and bones, then shred meat with shears or forks. Return shredded chicken to pot and discard bay leaves.
- While chicken rests, cook egg noodles in a separate pot of salted water until al dente. Drain and set aside, keeping separate from broth.
- Taste broth and adjust seasoning with salt and pepper. Stir in fresh dill and lemon juice if using. Serve by placing noodles in bowls and ladling hot soup over top.
Nutrition
Notes
- Always cook noodles in a separate pot if you plan on having leftovers to prevent them from becoming mushy.
- Searing the chicken thighs before simmering adds a layer of flavor that poaching alone cannot achieve.
- Skim any foam that rises to the surface during the first few minutes of simmering for a clearer broth.
- Add fresh herbs like dill or parsley at the very end so their flavor stays bright instead of cooking away.
- Let the soup rest for 5 minutes off the heat before serving to allow the flavors to settle.
- To make it creamy: stir in a splash of heavy cream at the end for a chowder-like texture.
- For a gluten-free version: swap egg noodles for your favorite gluten-free pasta or rice noodles.
- For a low-carb version: replace noodles with spiralized zucchini noodles added during the last few minutes of cooking.
- Store broth and chicken in an airtight container in the refrigerator for up to 4 days, and noodles in a separate container.
- Freeze the broth and chicken (without noodles) in a freezer-safe container for up to 3 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken noodle soup recipe is proof that a few simple ingredients, treated well, can turn into something genuinely comforting.
It is the kind of meal that fills the kitchen with a warm, savory smell long before it hits the table.
I hope this one earns a permanent spot in your recipe rotation, just like it has in mine.
If you give it a try, I would love to hear how it turned out, so drop a comment below or share a photo the next time you make a batch.
Recommended:
- Tuna Noodle Casserole
- Chicken and Rice Casserole Recipe
- Potato Leek Soup Recipe
- Roast Chicken with Potatoes
- Skillet Cornbread Recipe
