Hearty bowl of chicken noodle soup with tender chicken, noodles, and vegetables, perfect for a comforting chicken noodle soup recipe.

Nothing beats a warm bowl of chicken noodle soup recipe when you need a hug in a bowl. This ultimate comfort food offers a cozy, flavorful escape on chilly days or whenever you crave something truly satisfying. This easy, classic preparation brings simple ingredients together for a hearty meal that’s perfect any time of year. Get ready to create a truly delicious homemade chicken soup.

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Why You’ll Love This Chicken Noodle Soup

You’ll quickly fall in love with this comforting chicken noodle soup recipe for many reasons.

It delivers the ultimate comforting taste, making you feel warm from the inside out.
This recipe boasts incredibly rich, savory flavors that develop beautifully with minimal effort.
The cooking process is surprisingly easy and straightforward, perfect for beginners.
Every bowl is a hearty and satisfying meal, packed with tender chicken and vegetables.
It’s a highly customizable recipe, allowing you to tweak it to your family’s preferences.

Ingredients

To make this classic chicken noodle soup recipe, gather these fresh ingredients:

2 tbsp. vegetable oil
4 tsp. kosher salt, divided
2 lb. bone-in, skin-on chicken pieces (mix of thighs and breasts)
8 c. low-sodium chicken stock
4 c. cold water
2 thyme sprigs
1 bay leaf
1 small yellow onion, coarsely chopped (about 1 1/4 c.)
2 celery ribs, sliced 1/8″ thick (about 1 1/4 cups)
1 large carrot, peeled, halved lengthwise, sliced 1/8″ thick (about 1 cup)
6 oz. wide egg noodles
1 tsp. freshly ground black pepper
1/4 c. finely chopped fresh parsley

Notes & Substitutions

Using bone-in, skin-on chicken, especially a mix of dark and white meat, adds incredible depth to your broth. You can also use just thighs for even richer flavor. Fresh thyme and bay leaf infuse the soup with aromatic warmth; feel free to experiment with other herbs like rosemary. Wide egg noodles are a classic for their satisfying texture, but ditalini or small shells also work well. Enhance your vegetable medley with spinach, peas, or corn. For an even richer broth, add a splash of white wine or a parmesan rind during simmering.

Equipment

You’ll need just a few basic kitchen tools for this delicious homemade chicken noodle soup.

A large, deep pot or Dutch oven is essential for simmering.
A sturdy cutting board and sharp knife for preparing ingredients.
An instant-read thermometer ensures perfectly cooked chicken.
Tongs help handle the hot chicken safely.
A wooden spoon or ladle for stirring and serving.

Instructions

Follow these simple steps to prepare your amazing chicken noodle soup recipe.

In a large, deep pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the chicken on all sides with 2 teaspoons of kosher salt.
Carefully add the seasoned chicken pieces to the hot pot, skin-side down. Cook undisturbed for about 5 minutes, until the skin is beautifully golden brown.
Flip the chicken pieces and cook for another 5 minutes on the other side, browning them evenly.
Pour in the chicken stock and cold water. Add the thyme sprigs and bay leaf. Bring the liquid to a bare simmer over medium-high heat, then reduce the heat to medium-low.
Continue to simmer gently until an instant-read thermometer inserted into the thickest part of the chicken breast registers 165°F. This usually takes 20 to 30 minutes.
Using tongs, transfer the cooked chicken breasts to a cutting board. Let them cool slightly.
Allow the dark meat chicken pieces to continue simmering in the pot for about 40 minutes more, or until very tender. Transfer them to the cutting board as well.
Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the chicken meat into bite-sized pieces and set aside.
Meanwhile, use a slotted spoon to remove and discard the wilted thyme sprigs and bay leaf from the simmering broth.
Add the chopped onion, sliced celery, and sliced carrot to the broth. Cook over medium-low heat, maintaining a bare simmer and stirring occasionally, until the vegetables are just barely tender, about 5 minutes.
Stir in the wide egg noodles. Continue to cook, stirring occasionally, until the noodles are al dente (firm to the bite), which takes about 5 minutes more.
Return the shredded chicken meat to the pot. Stir in the freshly ground black pepper and season with the remaining 2 teaspoons of salt, adjusting to your taste.
Ladle the hot soup into individual bowls. Garnish generously with finely chopped fresh parsley and a sprinkle of additional black pepper.
Make-Ahead Tip: You can prepare the soup (without the noodles) up to 5 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, bring the soup to a simmer in a large pot, then add the noodles and cook until al dente, about 5 minutes. This makes preparing the best chicken noodle soup even easier.

Pro Tips & Troubleshooting

Best Noodles: Wide egg noodles are classic for their texture and hold up well, but cook them just until al dente to prevent mushiness.
Flavor Boost: Don’t skip browning the chicken! This crucial step develops deep, savory flavors that make a truly robust homemade chicken noodle soup.
Perfect Chicken: White meat (breasts) cooks faster than dark meat (thighs). Remove breasts when done to keep them juicy, allowing dark meat to finish cooking for tenderness.
Bland Broth: If your broth lacks flavor, try simmering with a Parmesan rind, a splash of white wine, or an extra bay leaf. A pinch of poultry seasoning can also help.
Mushy Noodles: Add noodles only when you’re about 5-10 minutes from serving. Overcooking will make them soft and mushy.
Overcooked Vegetables: For crisp-tender vegetables, ensure you add them to the broth only after removing the chicken, cooking for just 5 minutes until tender-crisp.

Serving, Storage, & Variations

Enjoying your perfect chicken noodle soup recipe is just the beginning!

Serving Suggestions: This comforting soup pairs wonderfully with crusty bread for dipping or a light green salad to complete your meal.
Storage: For best results, store any leftover noodles and broth separately if possible to prevent the noodles from becoming mushy.
Refrigeration: Store cooled chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers or bags. It keeps for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat the soup on the stovetop over medium-low heat until warmed through, adding a splash of extra broth or water if needed.
Flavor Variations: For an aromatic twist, add fresh ginger slices or minced garlic when you add the vegetables. A squeeze of lemon juice at the end brightens all the flavors.
Noodle Alternatives: Instead of egg noodles, try small pasta shapes like ditalini, orzo, or even gluten-free pasta.
Vegetarian Option: Swap chicken with vegetable broth and add chickpeas or white beans for protein, creating a delicious vegetarian noodle soup.

Nutrition

Understanding the nutritional aspects of your homemade chicken noodle soup can be helpful. For specific details, always refer to the full recipe card. This hearty chicken noodle soup offers a good balance of protein and carbohydrates, providing sustained energy.

Name	Value
Calories	560 Calories
Fat	33 g
Saturated Fat	8 g
Trans Fat	0 g
Cholesterol	172 mg
Sodium	1519 mg
Carbohydrate	27 g
Fiber	3 g
Sugar	3 g
Protein	36 g

FAQ

Got questions about this delicious chicken noodle soup recipe? We have answers!

Can I use boneless, skinless chicken? Yes, you can. It will cook faster, so adjust simmering times accordingly and add it directly to the pot with the broth.
What kind of noodles are best? Wide egg noodles are a classic choice and hold up well, but ditalini, orzo, or even thin spaghetti broken into pieces work great too.
Can I make this soup in a slow cooker? Absolutely! Cook chicken, broth, and herbs on low for 6-8 hours. Shred chicken, then stir in vegetables and noodles for the last 30 minutes.
How long does homemade chicken noodle soup last? When stored properly in the refrigerator, it will last for 3-4 days.
Can I freeze chicken noodle soup? Yes, it freezes well for up to 3 months. For best results, freeze the broth and chicken separately from the noodles, adding fresh noodles when reheating.
How to make the broth clearer? Skim any foam or impurities from the surface during simmering. Also, avoid boiling the soup vigorously; a gentle simmer keeps the broth clear.

Conclusion

There’s nothing quite like a steaming bowl of classic homemade chicken noodle soup to bring warmth and comfort. This simple chicken noodle soup recipe is not just a meal; it’s a bowl full of love, perfect for beginners and busy parents alike. Give this recipe a try and create your own batch of deliciousness. Don’t forget to share your creations and comments below!

For optimal food safety, the USDA recommends using cooked chicken within three to four days when kept refrigerated at 40°F or less.

Conclusion

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