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This homemade chicken noodle soup is made with tender chicken, carrots, celery, fresh herbs, and wide egg noodles. The flavorful broth develops right in the pot as the chicken cooks, making this an easy, comforting classic without the need for store-bought chicken broth.
Quick Look: Chicken Noodle Soup
- Overview: A classic chicken noodle soup filled with shredded chicken, plenty of vegetables, fresh herbs, and wide egg noodles in a delicious homemade broth.
- Key tip: Cook the noodles separately and add them to each bowl just before serving. This prevents them from becoming soggy or absorbing too much of the broth as the soup sits.
- Flavor: Fresh, balanced flavor from fresh thyme, bay leaves, garlic, and a little lemon juice.
- Total time: About 1 hour 25 minutes, with much of the cooking happening at the same time while the chicken simmers.
- Servings: Makes about 12 servings; halve the recipe for a smaller batch of about 6.
There are, quite literally, hundreds of ways to make chicken noodle soup. Like a big hug from mom (or grandma…or the dog), this is my favorite version of the quintessential get-well-soon soup necessary for surviving chilly nights, sniffles, sore throats, and days when only a big bowl of something warm and comforting will do.
What makes this version especially good is that the broth develops right in the pot as the chicken cooks. There’s no need to start with prepared chicken broth or make homemade chicken stock ahead of time. The result is a rich, flavorful soup with plenty of juicy chicken, a classic mirepoix of onions, carrots, and celery, fresh herbs, and tender cooked egg noodles.
Speaking of noodles, this recipe uses store-bought egg noodles to keep things easy (and practical). They’re cooked separately, then added to individual bowls just before serving, so they stay tender without becoming soggy.
Table of Contents
What Readers Are Saying
“I just finished making this soup for the third year in a row… We will never make another chicken noodle soup ever again. We literally threw away all the canned soups in the house. One hundred stars!” – Jamie
Ingredients and Substitutions
You can find the complete list of ingredients with measurements in the recipe card at the bottom of this post. Below you’ll find a few notes and substitutions that are especially helpful for this chicken noodle soup:
- Chicken: For this recipe, I recommend using a combination of bone-in, skin-on chicken thighs and boneless, skinless chicken breasts. The thighs do most of the heavy lifting when it comes to flavoring the broth, while the chicken breasts provide plenty of tender, shredded meat for the finished soup. You can use all thighs if you prefer dark meat, but I really like the balance of using both. If you’re short on time, leftover cooked and shredded chicken or store-bought rotisserie chicken will work, just be sure to swap the water for pre-made chicken broth or stock.
- Water: This recipe ditches store-bought broth or stock for a homemade version made from simmering raw chicken in water. The result is light yet flavorful and incredibly easy to make. It’s the same concept I use to make many of my chicken soup recipes including my favorite chicken soup recipe and my chicken and rice soup.
- Onion, carrots, and celery: These three vegetables make up the classic mirepoix that gives the soup its savory-sweet foundation. I use a generous amount of vegetables in this recipe and cook them until softened before adding the broth. Try not to rush this step or crank up the heat. You want the vegetables to soften and sweeten rather than brown.
- Garlic: Fresh garlic adds another layer of savory flavor. Add it toward the end of cooking the vegetables so it has time to become fragrant without burning.
- Fresh thyme and bay leaves: I like keeping the herbs fairly classic here. Fresh thyme adds a subtle earthy flavor without overpowering the chicken broth, while bay leaves add depth as the soup simmers. If you don’t have fresh thyme, substitute about 1 teaspoon dried thyme. Remember to remove the bay leaves before serving.
- Salt and black pepper: Because the broth starts with water rather than salty prepared stock, seasoning with salt is necessary – and important! Start with the amount listed in the recipe, then taste and add more as needed toward the end. If you’re using store-bought broth or stock instead, wait before adding additional salt since brands can vary quite a bit in sodium.
- Fresh lemon juice: This is one of my favorite additions. The lemon is much subtler than my lemon chicken soup, where lemon is one of the main flavors. Instead, a little acidity brightens the broth and balances all of those rich, savory flavors. Fresh lemon juice is best, and you can always start with less and add more to taste. It can also be omitted if you prefer a more traditional savory broth.
- Wide egg noodles: Wide egg noodles are my go-to for classic chicken noodle soup since they’re soft and tender, yet substantial enough to hold up in the broth. Other egg noodles or a short pasta such as ditalini can also be used.
How to Make Chicken Noodle Soup
- Start the chicken broth. Add the chicken thighs and chicken breasts to a large stockpot and cover with 12 cups of water. Bring to a boil, then cover, reduce the heat to low, and gently simmer until the chicken is cooked through and the thickest part of the chicken registers 165°F on an instant-read thermometer. Remove the chicken from the pot and set aside to cool slightly.
- Cook the vegetables. While the chicken simmers, heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onions and cook until they begin to soften and turn translucent. Add the carrots and celery and continue cooking, stirring occasionally, until the vegetables have softened.
- Add the garlic and seasonings. Stir in the minced garlic, fresh thyme, salt, and black pepper. Cook for another minute or two, just until the garlic and thyme become fragrant. Be careful not to let the garlic brown.
- Strain the broth. Carefully strain the chicken broth through a fine-mesh strainer to remove any small bits of chicken or impurities.
- Add the broth and simmer. Pour the strained chicken broth into the pot with the vegetables and add the bay leaves. Bring everything to a gentle simmer and cook until the carrots and celery are completely tender and the flavors have had time to come together.
- Shred the chicken. While the soup simmers, remove and discard the skin and bones from the chicken thighs, then shred the thigh and breast meat into bite-size pieces. I like a mixture of smaller pieces and larger shreds rather than finely shredding all of the chicken.
- Cook the egg noodles. Bring a separate pot of salted water to a boil and cook the egg noodles according to the package directions, just until tender. Drain well and set aside.
- Finish the soup and serve. Return the shredded chicken to the soup and cook just until warmed through. Remove the bay leaves, stir in the fresh lemon juice, and adjust the salt and pepper to taste. To serve, add the cooked egg noodles to individual bowls, ladle the hot chicken soup over the top, and finish with fresh parsley.
Tips for the Best Chicken Noodle Soup
Don’t overcook the chicken. It’s really easy to accidentally overcook chicken when poaching it in simmering water or broth, leaving you with dry, tough, and stringy meat rather than tender, juicy pieces. To avoid this, start checking the internal temperature with an instant-read thermometer after about 15-18 minutes for chicken breasts and 22-25 minutes for bone-in chicken thighs. Remove the chicken once the thickest part reaches about 165°F, then let it rest for a few minutes before shredding.
Cook the egg noodles separately. Egg noodles are like sponges – they will continue to absorb broth long after they’re cooked, leaving you with mushy, soggy noodles and much less broth. So, if you expect leftovers, it’s really important to cook the noodles separately. To prevent them from clumping together after draining, simply toss them with a small amount of olive oil.
Season as you go, but taste again at the end. Because this recipe starts with water rather than prepared chicken broth, salt is absolutely necessary for bringing out the flavor of the chicken and vegetables. I like to season throughout the cooking process, then taste again after adding the chicken and lemon juice.
Serving Ideas
Chicken noodle soup easily qualifies as a meal in and of itself, so I usually keep the sides pretty simple – in this case, anything bread-based to soak up the broth. Favorites include crusty sourdough bread, saltine crackers, homemade croutons, or my soft and fluffy homemade dinner rolls. On nights when I’m serving it as leftovers for the second or third day in a row, I’ll usually change things up and serve it with a grilled cheese sandwich or a slice of crustless quiche.
Chicken Noodle Soup FAQs
Absolutely. Rotisserie chicken is my favorite shortcut when I don’t have time to cook the chicken and make the broth from scratch. Remove and shred the meat, then add it during the last 5-10 minutes of cooking, just long enough to warm through. Since you won’t be simmering raw chicken to make the broth, use prepared chicken broth, stock, or homemade chicken stock as your soup base. Leftover shredded chicken works the same way.
No, but I recommend it, especially if you expect leftovers. Egg noodles continue to absorb broth as they sit, which can leave you with soft, soggy noodles and much less broth the next day. If you plan to serve the entire pot right away, you can cook the noodles directly in the soup instead.
Yes. If you don’t want to make the broth as part of the recipe, use your favorite low-sodium chicken broth or stock as the soup base. Since store-bought brands vary quite a bit in saltiness, I recommend seasoning the soup to taste toward the end of cooking.
For this chicken noodle soup, I season the broth with garlic, fresh thyme, bay leaves, salt, and black pepper, then finish it with fresh lemon juice and parsley. The lemon isn’t meant to make the soup taste lemony; it adds just enough acidity to brighten the rich chicken broth.
Storage and Reheating Tips
- To store: I actually think this chicken noodle soup tastes even better the next day, once the broth, herbs, and vegetables have had more time to develop together. Let the soup cool, then transfer it to an airtight container and refrigerate for up to 4 days. For the best texture, I recommend storing the cooked egg noodles separately so they do not continue soaking up the broth and become too soft.
- To freeze for later: This soup freezes really well, but I always freeze it without the noodles. Egg noodles can become soft and mushy after freezing and thawing, so let the soup cool completely, divide it into freezer-safe containers or individual portions, and freeze for up to 3 months. Thaw overnight in the refrigerator, then add freshly cooked egg noodles when serving.
- For reheating: For one bowl, I usually use the microwave. For several servings, I prefer reheating the soup gently on the stovetop until everything is hot. Add the cooked noodles to each bowl just before serving.
More Noodle-y Chicken Soup Recipes
With an average of 4.88 stars from more than 290 ratings, this homemade chicken noodle soup has become a reader favorite and a recipe so many of you come back to year after year. If you make it, I’d love to hear how it turned out. Please leave a comment and rating below and let me know if you made it exactly as written or added your own twist. Thank you so much! 💛
Easy Homemade Chicken Noodle Soup Recipe
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1½ pounds boneless, skinless chicken breasts
- 12 cups water
- 1 tablespoon olive oil
- 2 large yellow onions, chopped (about 3 cups)
- 6 large carrots, peeled and chopped (about 4 cups)
- 5 celery ribs, chopped (about 2 cups)
- 5 cloves garlic, minced (about 1½ tablespoons)
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme, minced
- 2 bay leaves
- 12 ounces wide egg noodles, (approximately 6-7 cups dry)
- 2-3 tablespoons fresh lemon juice
- fresh chopped parsley, to garnish
Instructions
- Make the chicken broth. Add the chicken thighs and chicken breasts to a large stockpot and cover with 12 cups of water. Bring to a boil, then cover and reduce the heat to a gentle simmer. Begin checking the chicken breasts after about 15-18 minutes and the bone-in thighs after about 22-25 minutes. Using an instant-read thermometer, remove each piece of chicken once the thickest part reaches about 165°F. Transfer the cooked chicken to a clean cutting board and set aside to cool.8 bone-in, skin-on chicken thighs, 1½ pounds boneless, skinless chicken breasts, 12 cups water
- Cook the vegetables. While the chicken cooks, heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onions and cook for 4-5 minutes, stirring often, until softened and translucent. Add the carrots and celery and continue cooking for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.1 tablespoon olive oil, 2 large yellow onions, 6 large carrots, 5 celery ribs
- Add the garlic and seasonings. Stir in the garlic, fresh thyme, salt, and black pepper. Cook for about 1 minute, stirring constantly, until fragrant.5 cloves garlic, 2 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon fresh thyme
- Strain the broth. Carefully strain the chicken broth through a fine-mesh strainer. Pour the strained broth into the pot with the vegetables and add the bay leaves. Bring to a gentle simmer and cook until the carrots and celery are tender, about 15-20 minutes.2 bay leaves
- Shred the chicken. Meanwhile, remove and discard the skin and bones from the chicken thighs. Shred or chop the thigh and breast meat into bite-size pieces.
- Cook the egg noodles. Bring a separate large pot of salted water to a boil and cook the egg noodles according to the package directions until just tender. Drain well. If you're not serving them immediately, toss them with a very small amount of olive oil to help prevent sticking.12 ounces wide egg noodles
- Finish the soup. Return the shredded chicken to the soup and cook for about 5 minutes, or just until warmed through. Remove the bay leaves and stir in the fresh lemon juice. Taste and add additional salt and black pepper as needed.2-3 tablespoons fresh lemon juice
- Serve. Divide the cooked egg noodles among individual bowls and ladle the hot chicken soup over the top. Garnish with fresh chopped parsley and additional black pepper, if desired.fresh chopped parsley
Video
Notes
- Keep the noodles separate: For the best texture, cook the egg noodles separately and add them to each bowl when serving. This is especially important if you expect leftovers, since egg noodles continue absorbing broth as they sit.
- Using store-bought broth: For a shortcut, replace the water with good-quality low-sodium chicken broth or stock and use shredded rotisserie chicken. Add the cooked chicken during the final 5-10 minutes, just until warmed through.
- Make it ahead: The soup tastes even better the next day as the flavors have more time to develop. Store the soup and noodles separately in the refrigerator for up to 4 days.
- Freezing: Freeze the soup without the noodles for up to 3 months. Thaw overnight in the refrigerator and serve with freshly cooked egg noodles.
- Smaller batch: This recipe makes about 12 servings but can easily be cut in half for a smaller batch.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe calls for the noodles and vegetable broth mixture to be separate. Can I add the noodles to the broth? I’d like to take it to a potluck dinner and it would be so much easier if I could combine the two. Thank you.
Hi Danielle! You can add the noodles directly to the broth, but I usually recommend keeping them separate because noodles keep soaking up liquid and can turn soft and gummy as they sit (especially for a potluck).
If you want to combine them anyway for convenience, here is the best way to do it:
1. Cook the noodles just until barely al dente, then add them to the soup right before you leave.
2. Bring an extra splash of warm broth with you (the noodles will thicken the soup as it sits).
3. If it is going to sit on “warm” for a while, consider using a sturdier pasta (like ditalini) since egg noodles soften faster.
Hope that helps, and I hope it is a hit at the potluck! 🙂
I made this soup years ago and then lost the recipe. Finally searched on Google and added mirepoix and found it again. I love this soup it is so comforting and warm. But most of all it’s super easy to make.
I am so happy you found it again, and I love that you added mirepoix. Thanks for taking the time to come back and share this, it truly makes my day 🙂
I just finished making this soup for the third year in a row. I bought a special 16 quart stock pot so I could fill it to the brim and freeze this soup for us to eat all year. We will never make another chicken noodle soup ever again. We literally threw away all the canned soups in the house. One hundred stars!
Thanks for coming back year after year, Jamie 🙂
Good soup, I added peas, and potatoes and parsley, and poultry seasoning. I add the noodles in just before i serve it, and only enough that it will get eaten at that meal. The next time i heat it up I add the noodles again just before serving. That way you don”t get the gummy over cooked noodles
I found it tasty and hearty not over top like some with too many ingredients. I love as is although I added cilantro once cause that’s an ingredient my husband loves in soup
Thanks for coming 😀
I’ve used her recipe several times…. Always a huge hit! I admit to a small substitution however.
I use small heirloom potatoes instead of noodles and I use pearl onions instead of chopped yellow onion.
Thanks for the feedback and rating, Thompson 😀
Hi! For the celery, is it 5 stalks, so like 5 whole bunches of celery? Or 5 ribs (sticks)? Thanks in advance! Excited to make this for hubby who is not feeling well.
5 Celery Ribs(sticks) 🙂
Our first helping was immediately after cooking exactly to recipe, and we felt it lacked a little something. So we put more lemon in our individual portions. However, the next day after it sat longer and we served it again, it was perfect without any addition. My husband said it is better than NY diner soup!
This is basically mirepoix ingredients but you make into soup. Yeah, why not? It’s full of flavors and vegan. Love it
Yum. Very good. Lots of leftovers. Will use the broth for other recipes. Add some extra pepper and perfecto. Took a while but worth it. Had some homemade fries with it using the baked french fry recipe from wellplated.
I appreciate the very good feedback Alexander 🙂
My grandparents made soup very much like this. My Grandpa Jacob would add whole peppercorns and a star aniseed or two to the broth. He also made the noodles on the side.
That is still my favourite way of eating it.
Peppercorns and Star Anis sound like great additions. I am going to have to try that on my next batch 🙂
This chicken noodle soup recipe was enjoyed by everyone in my family. I followed it as written and used my wife’s already prepared bone broth. I highly recommend this one. I’ve been following you for some time now and have made a number of your recipes. Chicken and dumplings this weekend. Keep’em coming!
Thanks for the kind feedback Mike 🙂