Homemade Chicken Noodle Soup

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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.

Prep Time15

Cook Time45

Total Time1

Course: Lunch, Main Course, Soup

Cuisine: American

Servings:

Calories: 470kcal

Author: Valerie Brunmeier

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

Chicken stock: If making stock with Better Than Bouillon, use 3 tablespoons Better Than Bouillon Chicken dissolved in 9 cups of boiling water.

Storage and Make-Ahead Tips

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.

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