Homemade Chicken Noodle Soup
This homemade chicken noodle soup gets its rich flavour from bone-in chicken thighs simmered right in the broth, so the meat stays tender and the bones add body. Carrots, celery and thyme keep it classic. The egg noodles go in at the very end, so they are soft but never mushy.
By Priya Raman
Published
- Prep Time
- 15 mins
- Cook Time
- 55 mins
- Total Time
- 1 hr 10 mins
- Servings
- 6 servings
How do you make Homemade Chicken Noodle Soup?
Soften 1 onion, 3 carrots and 3 celery stalks in butter, add garlic, then simmer 900 g bone-in chicken thighs in 2 litres of stock with thyme and a bay leaf for 25-30 minutes, until the chicken reaches 74°C (165°F). Shred the meat, boil 200 g egg noodles in the soup for 6-8 minutes, then stir the chicken back in with parsley.
- Total time
- 1 hr 10 mins
- Calories
- 355 per serving
- Protein
- 30 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Soup
To finish
Equipment
Large pot or Dutch oven (5 litres or larger) · Cutting board · Two forks · Ladle · Instant-read thermometer
Quick Directions
Cook the vegetables
Melt the butter in a large pot or Dutch oven over medium heat.
Simmer the chicken
Add the chicken thighs, stock, water, bay leaf, thyme, salt and pepper.
Shred the chicken
Lift the chicken onto a cutting board and let it cool for 5 minutes.
Cook the noodles
Bring the soup back to a boil, add the egg noodles and cook for 6-8 minutes, or according to the package, stirring once or twice so they don't stick, until tender.
Finish and serve
Stir the shredded chicken back into the pot with the parsley and lemon juice, if using, and simmer for 1 minute to heat through.
Step-by-Step Instructions
Follow these detailed steps to make the perfect homemade chicken noodle soup.
Cook the vegetables
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery with a pinch of salt and cook for 6-8 minutes, stirring often, until the onion is soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
Simmer the chicken
Add the chicken thighs, stock, water, bay leaf, thyme, salt and pepper. Bring to a boil over high heat, then lower the heat so the soup bubbles gently. Skim off any foam, partly cover and simmer for 25-30 minutes, until the chicken is very tender and the thickest piece reads 74°C (165°F) when the thermometer is not touching the bone.
Shred the chicken
Lift the chicken onto a cutting board and let it cool for 5 minutes. Pull the meat off the bones in bite-sized shreds with two forks, and discard the bones and any fat. Remove the bay leaf, and the thyme stems if you used fresh sprigs.
Cook the noodles
Bring the soup back to a boil, add the egg noodles and cook for 6-8 minutes, or according to the package, stirring once or twice so they don't stick, until tender.
Finish and serve
Stir the shredded chicken back into the pot with the parsley and lemon juice, if using, and simmer for 1 minute to heat through. Taste and add more salt and pepper as needed, then ladle into bowls.
Recipe Tips
- Planning on leftovers? Cook the noodles in a separate pot of salted water and add them to each bowl. Noodles stored in the broth keep soaking up liquid and turn soft.
- Keep the pot at a gentle simmer rather than a rolling boil. The chicken stays tender and the broth stays clear.
- Season at the end. Stock brands vary a lot in salt, so taste the finished soup before adding more.
Variations
- Rotisserie shortcut: simmer the vegetables in the stock with the herbs for 15 minutes, then add about 3 cups (420 g) shredded rotisserie chicken with the noodles.
- Gluten-free: use rice noodles or gluten-free pasta, and check that your stock is labelled gluten-free.
- Lemon and dill: finish with 2 tbsp lemon juice and 2 tbsp chopped fresh dill in place of the parsley.
Nutrition (per serving)
| Calories | 355 |
|---|---|
| Protein | 30 g |
| Carbs | 32 g |
| Fat | 10 g |
| Saturated fat | 4 g |
| Fibre | 2.5 g |
| Sugar | 4 g |
| Sodium | 780 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days. The noodles soak up broth as the soup sits, so add a splash of stock or water when you reheat it.
- Freezer
- Freeze the soup without the noodles for up to 3 months. Thaw it overnight in the fridge and cook fresh noodles when you reheat it.
- Reheat
- Reheat in a saucepan over medium heat, stirring now and then, until steaming and hot to 74°C (165°F).
Homemade Chicken Noodle Soup FAQs
Can you freeze chicken noodle soup?
Yes, but freeze it without the noodles. Egg noodles turn soft and break apart after freezing. Freeze the broth, vegetables and chicken for up to 3 months, then cook fresh noodles in the soup when you reheat it.
How do you keep noodles from getting soggy in chicken noodle soup?
Add the noodles only at the end and cook them just until tender. If you expect leftovers, cook the noodles separately and add them to each bowl, so they aren't sitting in the broth overnight.
Can I use rotisserie chicken in chicken noodle soup?
Yes. Simmer the vegetables in the stock with the herbs for about 15 minutes to build flavour, then stir in about 3 cups of shredded rotisserie chicken with the noodles. The chicken only needs to heat through.
Can I use chicken breast instead of thighs?
Yes. Simmer bone-in chicken breasts for 20-25 minutes, until they reach 74°C (165°F), then shred them. Breast meat is leaner, so the soup will be slightly less rich and the chicken a little firmer.
How long does chicken noodle soup last in the fridge?
Homemade chicken noodle soup keeps for up to 4 days in an airtight container in the fridge. Cool it and refrigerate it within 2 hours of cooking, and reheat it until it is steaming hot all the way through.
What are the best noodles for chicken noodle soup?
Wide egg noodles are the classic choice because they are tender and hold their shape in broth. Small pasta shapes, broken spaghetti and rice noodles all work too; adjust the cooking time to the package directions.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
