Homemade Chicken Noodle Soup

Name: Homemade Chicken Noodle Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 bowls
Ingredients: 2 TBSPs butter; 1 lb bone in chicken thighs; 3 celery stalks (diced); 2 medium carrots (peeled and sliced); 1/2 a yellow onion (diced); 1/2 TBSP dried thyme; 1/2 TBSP dried basil; 2 cloves garlic (minced); 2 bay leaves; 1/2 to 1 tsp salt; 1/2 tsp black pepper; 8 cups chicken stock; 12 ounces frozen egg noodles (see note)

Chicken

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This Homemade Chicken Noodle Soup is made from scratch. It is rich, delicious, and comforting.

In a cast iron pot, the Homemade Chicken Noodle Soup is a beautiful golden brown color with a pop of orange from the carrots.

This post was originally sponsored by Puffs & Vicks, both available at Walmart, and both very helpful during cold season. Thank you for supporting brands that allow me to bring you delicious recipes.

During cold and flu season, what we all really need is a delicious soup recipe (or seven) that will not only nourish our bodies, but will soothe our souls. Recipes can remind us of being taken care of and loved; it’s one of their magic super powers. I really believe this Chicken Noodle Soup recipe has that ability.

Made with tender bone in chicken thighs, thick and delicious egg noodles, and fresh vegetables, your family will want you to make this soup for them over and over.

Chicken Noodle Soup Ingredients

One of the things I love about this recipe is that, besides the chicken thighs, most of the ingredients can be kept in your pantry and refrigerator. That way, you can make chicken noodle soup whenever your body (or soul) needs it.

Chicken Thighs
Butter
Celery
Carrots
Onion
Thyme
Basil
Garlic
Bay Leaves
Salt & Pepper
Chicken Stock
Frozen Egg Noodles

How to Make Chicken Noodle Soup

This soup has a few steps, but none of them are complicated. This is a recipe that even a beginner cook could accomplish and feel great about. For the complete steps and measurements, be sure to see my recipe at the bottom of the post.

Melt butter in a stock pot and use that to brown the chicken thighs.
Remove the chicken and use their drippings to cook the vegetables, adding in the seasonings.
Add in the chicken stock and return the thighs to the pan, so they fully cook in the broth.
Remove the chicken to shred (or dice) it, and then cook the egg noodles in the broth.
Return the chicken to the pot, and serve.

The Homemade Chicken Noodle Soup is in a small bowl and topped with ground black pepper and parsley.

Why Brown the Chicken?

You’ll notice that we are browning the skin of the chicken thighs in step one. Then in step two, we discard the skin completely. The reason we brown the skin is to render the fat from the skin into the pan before we cook the vegetables. It deepens the flavor of the soup in a great way.

Can I Use Chicken Breasts?

You could definitely opt to use chicken breasts (boneless skinless or with skin on) in this recipe. If you do that, make sure that you keep a close on the internal temperature of it as it boils in step 3. There is nothing worse than over cooked chicken breasts.

Using Egg Noodles

I love the texture that frozen egg noodles bring to this dish. They are thick and wonderful in this soup. I do not make my own noodles because I am a mom of three littles and a business owner who works an embarrassing number of hours each week.

That being said, I think homemade noodles (egg or flour) would be amazing in this! I highly encourage you to experiment and find what you love best.

Additionally, you could also use a dry pasta that you love. That is what I do in my Creamy Chicken Noodle Soup and that recipe is a winner as well.

Storing Leftovers

Leftovers of this soup can be stored in an airtight container for up to four days in your refrigerator. If you know for sure you plan on having leftovers, I would consider using a dry pasta noodle instead of the egg noodles. Only cook as much as you plan on eating and boil more noodles when you eat the leftovers.

Leftovers can be frozen in a container with room for expansion and kept in the freezer for up to three months. Again, I would encourage you to cook the noodles separately.

An overhead photo of the Homemade Chicken Noodle Soup with shredded chicken, noodles, celery, and carrots.

Other Great Soup Recipes

If you are looking for other comforting soups, here are a few favorites:

If you make this soup or any of my other recipes, please leave me a comment and let me know what you think!

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4.91 from 10 votes