Easy Homemade Chicken Noodle Soup Recipe
This easy homemade chicken noodle soup is made with tender shredded chicken, carrots, celery, fresh herbs, and wide egg noodles in a flavorful broth that develops right in the pot as the chicken cooks. The noodles are cooked separately and added just before serving so they stay tender without soaking up all that delicious broth.
Servings: 12 servings
Calories: 304kcal
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
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.
Nutrition
Calories: 304kcal | Carbohydrates: 27g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 132mg | Sodium: 578mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6172IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg
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