There’s something incredibly comforting about a warm bowl of Chicken Noodle Soup , especially when it’s made from scratch in your own kitchen. This simple recipe is perfect for those chilly Manhattan evenings when the family craves something hearty and soul-soothing. This recipe has been a staple in my house ever since that winter when we were all under the weather, and nothing seemed to work quite like this delicious concoction.
If you’re in the mood for a different twist, check out my savory chicken noodle soup with egg noodles for warmth and comfort .
Why you’ll love this recipe
This homemade chicken noodle soup is packed with flavor and heartiness, making it a favorite for both adults and kids. It uses bone-in chicken for rich flavor, paired with autumn vegetables like carrots and celery, and seasoned with herbs that take the soup to a new level of deliciousness. Plus, using frozen egg noodles keeps it simple without sacrificing taste. It’s an easy, family-friendly recipe that even busy parents can whip up in just over an hour.
Ingredients
- 2 tablespoons 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 tablespoon dried thyme
- 1/2 tablespoon dried basil
- 2 cloves garlic, minced
- 2 bay leaves
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken stock
- 12 ounces frozen egg noodles
Step-by-step instructions
- Start by melting the butter in a large stock pot over medium heat. Sprinkle the chicken with salt and pepper, then add it to the pot. Cook for 3 to 4 minutes on each side until browned.
- Remove the chicken from the pan and discard the skin. Keep 2 tablespoons of the pan drippings, returning it to the pan for added flavor.
- Sauté the celery, carrots, onion, and garlic in the drippings. Add the seasoning—thyme, basil, bay leaves, salt, and pepper—and let them sauté for 3 to 4 minutes.
- Pour the chicken stock into the pan and bring it to a boil. Lower the heat, return the chicken to the pan, and let it simmer for 25 to 30 minutes.
- Take the chicken out and bring the soup back to a boil. Add the frozen noodles and let them cook according to package instructions, usually around 20 minutes.
- Once the chicken is cool, shred it with a fork. Add the shredded chicken back into the soup. Serve it hot and enjoy!
Recipe tips & variations
If you prefer a more herbaceous flavor, feel free to add fresh herbs like parsley or dill just before serving. This adds a vibrant freshness that’s hard to resist. If you’re out of chicken thighs, chicken breast works well too, but you may miss out on the rich flavor that the bones add. For a creamier version, stir in a splash of cream or milk right before serving.
Storage & reheating
Leftovers of Chicken Noodle Soup can be stored in an airtight container in the fridge for up to three days. For freezing, ensure the soup is fully cooled before placing it in the freezer. It lasts up to three months frozen. Reheat on the stove over medium until warmed through. If the soup is too thick after storing, simply add a bit more chicken stock or water to loosen it up.
FAQs
Can I use fresh noodles instead of frozen?
Yes, fresh noodles work wonderfully in this recipe. Just reduce the cooking time for the noodles as needed.
What if I don’t have chicken stock?
No problem! You can use water and add a bit more seasoning to compensate for the lack of flavor from the stock.
Can this recipe be made in a slow cooker?
Absolutely! Simply add all the ingredients to the slow cooker (with raw, whole chicken thighs) and cook on low for 6 to 8 hours. Near the end, remove the chicken to shred, return it to the pot, and add the noodles.
Recipes you may like
Cooking up this Chicken Noodle Soup is like wrapping your family in a warm, cozy blanket. Whenever we share this dish around the table, I’m reminded of how the simple things in life can bring so much joy. Don’t you just love when food brings back good memories?
Print
Homemade Chicken Noodle Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting homemade chicken noodle soup recipe that’s perfect for chilly evenings.
Ingredients
- 2 tablespoons 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 tablespoon dried thyme
- 1/2 tablespoon dried basil
- 2 cloves garlic, minced
- 2 bay leaves
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken stock
- 12 ounces frozen egg noodles
Instructions
- Start by melting the butter in a large stock pot over medium heat. Sprinkle the chicken with salt and pepper, then add it to the pot. Cook for 3 to 4 minutes on each side until browned.
- Remove the chicken from the pan and discard the skin. Keep 2 tablespoons of the pan drippings, returning it to the pan for added flavor.
- Sauté the celery, carrots, onion, and garlic in the drippings. Add the seasoning—thyme, basil, bay leaves, salt, and pepper—and let them sauté for 3 to 4 minutes.
- Pour the chicken stock into the pan and bring it to a boil. Lower the heat, return the chicken to the pan, and let it simmer for 25 to 30 minutes.
- Take the chicken out and bring the soup back to a boil. Add the frozen noodles and let them cook according to package instructions, usually around 20 minutes.
- Once the chicken is cool, shred it with a fork. Add the shredded chicken back into the soup. Serve it hot and enjoy!
Notes
- If you prefer a more herbaceous flavor, feel free to add fresh herbs like parsley or dill just before serving.
- If you’re out of chicken thighs, chicken breast works well too, but you may miss out on the rich flavor that the bones add.
- For a creamier version, stir in a splash of cream or milk right before serving.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- For freezing, ensure the soup is fully cooled before placing it in the freezer. It lasts up to three months frozen.
- Reheat on the stove over medium until warmed through. If too thick, add more chicken stock or water.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg