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Homemade Chicken Noodle Soup

4.93 from 13 votes

posted: 10/27/17

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

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.

  1. Melt butter in a stock pot and use that to brown the chicken thighs.
  2. Remove the chicken and use their drippings to cook the vegetables, adding in the seasonings.
  3. Add in the chicken stock and return the thighs to the pan, so they fully cook in the broth.
  4. Remove the chicken to shred (or dice) it, and then cook the egg noodles in the broth.
  5. 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!

This homemade chicken noodle soup is made totally from scratch and will become a family favorite.
4.93 from 13 votes

Homemade Chicken Noodle Soup

Serves: 6 bowls
(tap # to scale)
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
This is the best homemade chicken noodle soup recipe.  It is made totally from scratch and so it is rich, delicious, and totally comforting


  • 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


  • In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side.
  • Remove the chicken from the pan, and discard the skin. Remove the pan drippings, reserving 2 TBSPs and returning it to the pan.
  • Add the celery, carrots, onion, and garlic to the pan. Add the seasoning, and sauté for 3 to 4 minutes. Add the chicken broth to the pan, and bring to a boil. Return the chicken to the pan, reduce the heat and simmer for 25 to 30 minutes. The soup should have just a very slight bubble to it.
  • Remove the chicken and bring back to a boil. Add the frozen noodles and simmer for 20 minutes (or according to package instructions).
  • When the chicken is cool enough to handle, shred it. When the noodles are done cooking, return the chicken to the pot and serve!


This soup can absolutely be made with dry egg noodles or just regular pasta. Just bring your soup to a low boil throw in the dry noodles and cook for the length of time indicated on the package.
Calories: 557kcal (28%) Carbohydrates: 57g (19%) Protein: 28g (56%) Fat: 24g (37%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Cholesterol: 173mg (58%) Sodium: 584mg (25%) Potassium: 447mg (13%) Fiber: 2g (8%) Sugar: 8g (9%) Vitamin A: 3550IU (71%) Vitamin C: 3.3mg (4%) Calcium: 40mg (4%) Iron: 3.8mg (21%)
Author: Lisa Longley
Course: Soup
Cuisine: American


This homemade chicken noodle soup is made totally from scratch and will become a family favorite.

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Homemade Chicken Noodle Soup

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Larry says

    Looks delicious…..I’ve made it before. Supposedly, you can buy Reames frozen noodles at Wal*Mart……they never seem to have them though. I think they are easy to make, but I”m not sure how

  2. Ann McGrath says

    not made from scratch if you are using chicken stock! I make my own chicken and beef stock

    • Lisa Longley says

      Hi Ann! As a mom of three little kids who works more than a full time job, I feel pretty good about calling this soup from scratch. I have made my own stock and I have made my own noodles, but often down’t have the time to do those during a typical week. And I know a lot of other parents in the same boat. I think there is a wide range of cooking – from making frozen meals to making your own noodles and stock and everything in between. We have to do what works best for us and our families.

  3. Josie says

    Going to try. Looks yummy

  4. Robyn Kilgòre says

    5 stars
    This looks so good. This may be a silly question, but why chicken thighs rather than perhaps breast?

    • Lisa Longley says

      Nothing is a silly question here! I used chicken thighs because they have a more tender taste in this recipe. There is a note in the blog post about using chicken breasts though.

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5 Secrets to Stress Free Dinners