Name: Homemade Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 TBSP butter; 1 lb bone-in chicken thighs; 8 cups chicken stock; 1/2 to 1 tsp salt; 1/2 tsp black pepper; 2 bay leaves; 1/2 TBSP dried thyme; 1/2 TBSP dried basil; 3 celery stalks, diced; 2 medium carrots, peeled and sliced; 1/2 yellow onion, diced; 2 cloves garlic, minced; 12 ounces frozen egg noodles

I absolutely love sharing my Homemade Chicken Noodle Soup Recipe with friends and family because it’s the ultimate comfort food that warms you from the inside out. This soup isn’t just any run-of-the-mill chicken noodle; it’s layered with rich, homemade flavors and the perfect tender noodles that soak up all that delicious broth. I’ve found that making it from scratch brings such a cozy satisfaction that even the simplest evenings feel special. Trust me, once you try this, it’ll become a staple in your kitchen just like it is in mine.

Why You'll Love This Homemade Chicken Noodle Soup Recipe

What really sets this Homemade Chicken Noodle Soup Recipe apart for me is its balanced flavor profile. The combination of tender bone-in chicken thighs simmered in a rich chicken stock, alongside savory herbs like thyme and basil, delivers a depth of taste that feels both fresh and deeply comforting. I love how the garlic and bay leaves subtly infuse the broth, making every spoonful warm and satisfying. It’s like getting a big, cozy hug on a chilly day.

Another thing I appreciate is how straightforward the preparation is. Despite its gourmet-like taste, this recipe comes together with simple, wholesome ingredients and clear steps that anyone can follow – no fancy culinary skills needed! Whether you’re a busy parent or just craving something homemade, this recipe makes it easy to put a nutritious, delicious meal on the table without any fuss.

I find this soup perfect for so many occasions – from a casual weeknight dinner to a special meal when someone is feeling under the weather. It’s also a crowd-pleaser for family gatherings or holidays when you want something heartwarming but not too complicated. The way it stands out is how all the textures and flavors come together so perfectly: hearty chicken, crisp vegetables, tender noodles, and that glorious broth. Every bowl feels like a celebration of simple, honest cooking.

Ingredients You'll Need

A pot filled with yellow-brown broth with small bubbles on the surface sits on a white marbled countertop. A woman's hand holds a beige bowl above the pot, pouring shredded white chicken meat into the broth. The pot is gray with two small handles on each side. The scene is bright and clean, focusing on the action of adding the shredded chicken to the soup. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this recipe are delightfully simple but thoughtfully chosen to create a harmony of flavors and textures. Each addition plays a key role – from the sweet carrots adding color and crunch to the fresh herbs elevating the broth’s aroma. These staples are probably already in your pantry or fridge, making it unbelievably easy to whip up a batch anytime inspiration strikes.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Butter: I use 2 tablespoons to sauté the vegetables and chicken, adding richness to the soup.
Bone-in chicken thighs: They provide excellent flavor and moist meat for shredding.
Celery stalks: Diced, they give a subtle crunch and aromatic freshness.
Carrots: Peeled and sliced to add natural sweetness and vibrant color.
Yellow onion: Adds a mild pungency that balances the broth perfectly.
Dried thyme: Half a tablespoon; an earthy herb that brings warmth.
Dried basil: Also half a tablespoon to introduce a gentle herbal note.
Garlic cloves: Minced for a fragrant punch that lingers.
Bay leaves: Two leaves that subtly deepen the broth’s flavor.
Salt and pepper: To season and enhance all the ingredients.
Chicken stock: Eight cups to create that flavorful, comforting soup base.
Frozen egg noodles: Twelve ounces; these absorb the broth beautifully and cook quickly.

Directions

Step 1: Start by melting 2 tablespoons of butter in a large stock pot over medium heat. While it’s melting, sprinkle the chicken thighs evenly with salt and pepper. Place them skin side down in the pot and cook for about 3 to 4 minutes on each side until they’re nicely browned but not fully cooked through.

Step 2: Carefully remove the chicken from the pot and set it aside. Discard the skin from the chicken thighs to keep the soup light. Pour out all the pan drippings except for about 2 tablespoons of the flavorful fat and return those to the pot.

Step 3: Add the diced celery, sliced carrots, chopped onion, and minced garlic to the pot. Toss in the dried thyme, dried basil, and two bay leaves, then sauté the mixture for 3 to 4 minutes until the vegetables start to soften and the herbs release their aroma.

Step 4: Pour the chicken stock into the pot and raise the heat to bring it all to a rolling boil. Once boiling, gently add the chicken thighs back to the pot. Reduce the heat to low so the soup simmers with only a slight bubble, and cook for 25 to 30 minutes to let all those flavors meld beautifully and the chicken become tender.

Step 5: After simmering, carefully remove the chicken thighs again and turn the heat back up to a boil. Add the frozen egg noodles directly to the broth and cook for about 20 minutes or as instructed on your noodle package until the noodles are tender but still hold their shape.

Step 6: While the noodles cook, shred the cooled chicken meat, discarding any bones. Once the noodles are done, return the shredded chicken to the pot and stir everything together. The soup is now ready to serve piping hot and full of comfort.

Servings and Timing

This recipe makes about 6 hearty servings, perfect for a family meal or to have some delicious leftovers for the next day. The preparation takes roughly 15 minutes, but since the soup simmers for flavor development, the cook time is around 55 minutes, totaling about 1 hour and 10 minutes. No additional resting time is needed, so you can enjoy this warming bowl right after it’s ready.

How to Serve This Homemade Chicken Noodle Soup Recipe

A white pot filled with clear chicken noodle soup with three layers: the bottom layer shows soft yellow egg noodles with wavy edges, the middle layer has bright orange carrot slices and shredded white chicken pieces, and the top layer is sprinkled with green herbs and black pepper. A ladle is partially lifting a scoop of soup showing all the layers inside the spoon. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Homemade Chicken Noodle Soup Recipe, I love to keep things simple but comforting. A big ladle into a warm bowl paired with crusty bread or buttery crackers makes for a complete, satisfying meal. Adding a sprinkle of freshly chopped parsley or a thin slice of lemon zest on top brightens the presentation and adds a lovely hint of freshness.

For beverage pairings, I’m a fan of serving it with a crisp white wine like a Sauvignon Blanc or a light Pinot Grigio when it’s a special dinner. For more casual comfort, a chilled glass of sparkling water with a slice of lemon or a warm cup of herbal tea perfectly complements the flavors without overpowering them.

This soup is best served hot or warm so you can savor the soothing broth and tender noodles at their best. It’s wonderful for weeknight meals when you need something cozy but effortless or during holiday gatherings where everyone appreciates a timeless classic. I often portion it into generous bowls to make sure everyone leaves the table feeling full and happy.

Variations

I love encouraging friends to experiment with this Homemade Chicken Noodle Soup Recipe to suit their own tastes or dietary needs. For example, if you prefer a gluten-free version, swapping the egg noodles for gluten-free pasta or spiralized vegetables like zucchini noodles works beautifully and keeps that satisfying texture.

If you’re looking to make it vegan or vegetarian, you can substitute the chicken thighs with hearty mushrooms or tofu and replace the chicken stock with a rich vegetable broth. You might miss the classic chicken flavor, but plenty of herbs and veggies will keep the soup just as tasty and nourishing in a different way.

For a flavor twist, consider adding a splash of fresh lemon juice or grated ginger at the end of cooking to give the soup a zesty, bright accent. Alternatively, slow cooking the soup in a crockpot can deepen the flavors even further if you prefer hands-off cooking. No matter your choice, this recipe is flexible and forgiving enough to let you make it your own.

Storage and Reheating

Storing Leftovers

After enjoying your soup, I recommend transferring any leftovers to an airtight container and keeping it in the refrigerator. It will stay fresh for up to 3 days. Using glass containers with tight-fitting lids helps preserve the flavor and makes reheating easy. Be sure to cool the soup completely before refrigerating to maintain the best texture.

Freezing

This soup freezes wonderfully, making it ideal for batch cooking. To freeze, pour the cooled soup into freezer-safe containers or heavy-duty zip-top bags. It will keep well for up to 3 months. I like to leave some space at the top of the container to allow for expansion. When you’re ready to enjoy it, thaw it overnight in the refrigerator before reheating.

Reheating

When reheating your soup, I prefer using the stovetop over microwave for the best texture. Heat it gently over medium-low heat, stirring occasionally until warm all the way through. Avoid boiling vigorously during reheating as that can make the noodles mushy. If the broth thickens too much, just add a splash of water or stock to loosen it up.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but I find thighs stay more tender and flavorful throughout cooking. If you prefer breasts, keep a close eye as they cook faster and can dry out if overcooked.

Can I make this soup in a slow cooker?

Yes, you can! Brown the chicken thighs first for extra flavor, then add all ingredients except the noodles to the slow cooker. Cook on low for 6-8 hours. Add noodles in the last 30 minutes, preferably fresh ones, since frozen noodles might get mushy.

What type of noodles work best?

I use frozen egg noodles because they cook quickly and absorb the broth so well. If you can’t find frozen, dry egg noodles or other pasta shapes like ditalini or fusilli will do, but adjust the cooking time according to the package instructions.

Is this soup suitable for meal prep?

Definitely! It keeps well in the fridge and reheats beautifully, making it a fantastic make-ahead meal. Just store noodles separately if you want to avoid them absorbing too much broth before serving.

How can I make the broth extra flavorful?

Simmering with bone-in chicken thighs is already a great start. For more depth, I sometimes roast the chicken first or add a bit of homemade chicken stock instead of store-bought. Adding fresh herbs like parsley or a splash of soy sauce or Worcestershire sauce can also enhance umami.

Conclusion

I truly hope you give my Homemade Chicken Noodle Soup Recipe a try because it’s one of those dishes that brings joy every time I make it. It’s straightforward, comforting, and packed with the kind of flavors that make you feel cared for. Whether you’re feeding loved ones or just treating yourself, this soup is a timeless classic you’ll want in your recipe collection forever.