This Homemade Chicken Noodle Soup is made from scratch with bone-in chicken thighs, a rich broth brightened with fresh herbs, and tender egg noodles. It’s simple, comforting, and full of classic flavor.
You might also like my Get Well Chicken Soup, a lighter version I like to make when someone in the house is under the weather.
This post may contain affiliate links. Please read our disclosure policy.
This Homemade Chicken Noodle Soup recipe is a hearty, stick-to-your-ribs, meal-in-itself. It’s the kind of soup you’d expect to find simmering on the stove at Grandma’s house.
Bone-in, skin-on chicken thighs simmer in chicken stock with fresh herbs, dried sage, and carrots until tender and easy to shred. Wide egg noodles soak up all that rich broth, making this soup deeply satisfying and full of classic flavor.
It’s easy to make and loaded with old-fashioned chicken noodle soup comfort.
Table of contents
Ingredient Notes
- Chicken thighs: Bone-in, skin-on thighs add richness and flavor to the broth as they simmer. The skin and bones are removed after cooking, leaving tender, shredded chicken behind.
- Chicken stock: Use a good-quality low-sodium chicken broth or stock so you can control the salt level. I use Better Than Bouillon for convenience and great flavor.
- Egg noodles: Wide egg noodles help create that classic chicken noodle soup vibe. Cooking them directly in the broth until al dente adds body and flavor to the soup.
- Veggies: Yellow onion and minced garlic add flavor to the broth. Carrots and celery cut into larger, bite-sized pieces so they stay tender but not mushy during the simmer.
- Fresh herbs: Thyme and bay leaves give the broth classic flavor, while fresh parsley stirred in at the end adds color and a light, fresh finish. Be sure to remove the bay leaves and woody thyme stems before serving.
- Sage: Dried rubbed sage blends smoothly into the broth and works with the fresh herbs to drive home that cozy chicken soup flavor.
- Fresh lemon juice: A small splash at the end brightens the broth and balances the richness without making the soup taste lemony.
How to Make Homemade Chicken Noodle Soup
- Brown the chicken: Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and cook, skin-side down, until golden brown. Turn and cook briefly on the other side, then transfer the chicken to a plate.
- Sauté the aromatics: Reduce the heat to medium and add the onion and celery to the pot. Cook until softened, scraping up the browned bits from the bottom, then stir in the garlic and dried herbs and cook just until fragrant.
- Build the soup base: Pour in the chicken stock, then return the chicken to the pot.
- Simmer and cook the chicken: Add the carrots, bay leaves, and fresh thyme. Bring the soup to a gentle boil, then reduce the heat and simmer until the chicken is very tender and cooked through. Remove the chicken from the pot and set it aside to cool slightly.
- Add the noodles and shred the chicken: Stir the egg noodles into the simmering soup and cook until just tender. While the noodles cook, shred the chicken and discard the skin and bones.
- Finish the soup: Return the shredded chicken to the pot and stir in the fresh parsley and lemon juice. Remove the bay leaves, taste, and adjust seasoning with additional salt and pepper before serving.
Storage and Make-Ahead Tips
This soup is best enjoyed right after it’s made, but it stores well with a few simple adjustments.
For leftovers: Store the soup in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb broth as it sits, so add a splash of chicken stock or water when reheating to loosen it back up. Reheat gently on the stovetop or in the microwave, stirring occasionally.
For making ahead: If you’re planning to make this soup in advance or deliver it to someone, cook the soup without adding the noodles. Prepare the noodles separately and store them in their own container. Reheat the soup until hot, then stir in the noodles just before serving.
Freezing: The soup base freezes well for up to 3 months when stored without noodles. Thaw overnight in the refrigerator, reheat gently, and add freshly cooked noodles before serving.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Homemade Chicken Noodle Soup
Ingredients
- 2 pounds bone-in skin-on chicken thighs, (4 thighs)
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon vegetable oil, or another neutral oil
- 1 ¼ cup chopped yellow onion, ¼ to ½ inch pieces
- 2 to 3 celery ribs, chopped ¼ to ½ inch pieces (1 cup)
- 2 garlic cloves, minced
- 1 teaspoon dried rubbed sage
- 9 cups low sodium chicken stock, I use Better Than Bouillon – see notes below
- 2 to 3 carrots, chopped ½ inch pieces (2 cups)
- 2 dried bay leaves
- 2 to 3 big fresh thyme sprigs, or about 1 teaspoon minced fresh thyme
- 6 ounces uncooked wide egg noodles, about 2 ½ cups
- 2 tablespoons chopped fresh Italian flat-leaf parsley
- 1 tablespoon lemon juice
Instructions
- Pat the chicken dry with paper towels and sprinkle with salt and pepper on both sides. In a large Dutch oven, heat the oil over MEDIUM-HIGH heat. Add the chicken and cook until dark golden brown, about 3 to 4 minutes on each side. Remove chicken from the pan and discard all but about 2 tablespoons drippings (if there’s not enough drippings, add a touch of neutral oil).
- Add the onion and celery to the drippings and saute over MEDIUM-HIGH heat until tender, 3 to 4 minutes. Add the garlic and sage and cook 1 minute longer. Add the stock, stirring to loosen the browned bits from the pot. Increase the heat to bring the liquid to a boil then return the chicken to pot. Add the carrots, bay leaves and thyme sprigs (or minced thyme leaves). Reduce the heat to LOW, cover, and simmer until the chicken is tender, 25 to 30 minutes.
- Remove the the pot from the heat and transfer the chicken to a cutting board. Remove and discard the woody stems of the thyme sprigs (most of the leaves will be left behind in the broth).
- Bring the liquid back to a gentle simmer and add the uncooked noodles. Simmer uncovered for 5 to 6 minutes, stirring occasionally.The noodles should be tender but still have a little bite. Cooking time will vary depending on the type of egg noodles used. Cook for the amount of time as directed on the package for the best results.
- Meanwhile, using 2 forks, remove the meat from the bones. Shred the meat with the forks then run a knife through it to cut into smaller, bite-size pieces, if needed. Discard the skin and bones
- Remove the pot from the heat and add the shredded chicken. Stir in the parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Remove and discard bay leaves and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This recipe is exactly what I was looking for, and it turned out perfectly! All three of my kids (toddler to teen) loved it, and my youngest even asked for it for breakfast this morning haha. Great flavour!
Oh, I love it! So happy when the kiddos love it. 🙂 Thanks so much for taking the time to leave a comment and rating. 🙂