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The Ultimate Chicken Noodle Soup

A rich and comforting homemade chicken noodle soup filled with tender shredded chicken, hearty vegetables, and egg noodles simmered in flavorful broth. This cozy classic is nourishing, satisfying, and perfect for chilly days or comfort meals.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Comfort Food, Family Favorites, Healthy Meals, Main Course, Soup
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 tbsp canola oil
  • 3 cups egg noodles kluski or other style, uncooked
  • 1/2 tsp black pepper
  • 4 medium carrots chopped
  • 1 clove garlic minced
  • 1 large onion chopped
  • 4 ribs celery chopped
  • 1 tsp fresh thyme minced, or 1/4 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 2 1/2 lbs bone-in chicken thighs
  • 10 cups chicken broth
  • 1 tbsp fresh parsley chopped

Method
 

  1. Pat chicken thighs dry and season with salt and pepper.
  2. Heat canola oil in a large stockpot over medium-high heat. Brown chicken skin-side down in batches for 3–4 minutes until golden. Remove chicken and discard skin, leaving about 2 tablespoons drippings in pot.
  3. Cook onion in drippings for 4–5 minutes until softened. Add garlic and cook 1 minute more.
  4. Pour in chicken broth, scraping up browned bits from the bottom of the pot.
  5. Return chicken to the pot and add carrots, celery, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 25–30 minutes until chicken is cooked through.
  6. Transfer chicken to a plate. Add noodles to the soup and cook until tender, about 20 minutes.
  7. Remove meat from bones, shred into bite-sized pieces, and discard bones.
  8. Return shredded chicken to the soup. Stir in parsley and lemon juice. Adjust seasoning as needed and discard bay leaves before serving.

Notes

For extra richness, use homemade broth. This soup stores well and tastes even better the next day.