- Prepare the Ingredients
Gather and prep all ingredients: 2 lbs bone-in, skin-on chicken thighs, 2 tbsp olive oil, 1 large diced yellow onion, 3 large carrots sliced into coins, 3 diced celery stalks, 4 minced garlic cloves, 4 fresh thyme sprigs, 1 fresh rosemary sprig, 1 bay leaf, 8 cups low-sodium chicken broth, 8 oz wide egg noodles, 1 tsp kosher salt, ½ tsp freshly ground black pepper, and ¼ cup chopped fresh parsley.
- Sear the Chicken & Sauté Veggies
Pat chicken thighs dry and season with salt and pepper. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add chicken, skin-side down, and sear until deeply golden-brown, about 5-7 minutes per side. Remove chicken and set aside. In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add garlic and cook for 1 minute until fragrant.
- Build the Broth
Return the seared chicken thighs to the pot. Add thyme, rosemary, bay leaf, and chicken broth. Bring to a boil, then reduce heat to maintain a gentle simmer. Partially cover and let cook for 25 minutes, until the chicken is cooked through and tender.
- Shred Chicken & Cook Noodles
Remove chicken from the pot and place on a cutting board. Discard herb stems and bay leaf. Let chicken cool slightly, then shred the meat, discarding skin and bones. Meanwhile, bring the broth back to a boil. Add the egg noodles and cook according to package directions until al dente, about 8-10 minutes.
- Combine & Finish
Once noodles are cooked, reduce heat to low. Stir the shredded chicken back into the pot. Taste the soup and season with additional salt and pepper as needed. Let it heat through for 2-3 minutes. Stir in chopped parsley just before serving.
- Calories:320 kcal
- Protein:28 g
- Carbohydrates:32 g
- Sugar:4 g
- Salt:1.2 g
- Energy:1340 kJ
- Fat:12 g
There’s a moment when the steam from a simmering pot fogs up the kitchen window and the scent of rosemary and chicken broth wraps around you like a hug. That’s the moment you know you’ve won at dinner. This is exactly the feeling my go-to chicken noodle soup recipe delivers every single time. It’s the antidote to a dreary day, a stuffy nose, or simply the need for a bowl of something truly good.
The Story of Chicken Noodle Soup Recipe
This dish is a legend, isn’t it? Every culture has its version of soothing broth with noodles or dumplings, but the American chicken noodle soup recipe is a specific kind of magic. It started in home kitchens, a brilliant way to stretch a Sunday roast chicken into Monday’s supper. My version leans into that heritage, focusing on a deeply flavorful broth and perfectly cooked vegetables.
What Makes This Homemade Chicken Noodle Soup Special
Texture and depth are everything here. We’re not after a sad, watery broth. We want one that’s rich and golden, tasting of slow-cooked chicken bones. The carrots should have a gentle bite, the celery should sing with freshness, and the egg noodles must be cooked separately so they stay gloriously al dente and don’t turn the whole pot to mush.
The Pro-Tip That Changes Everything
Don’t skip searing the chicken thighs. That golden-brown crust isn’t just for looks; it’s pure flavor, a process called the Maillard reaction. It creates tiny, delicious flavor bombs that dissolve into the broth, giving your homemade chicken noodle soup a professional, restaurant-quality depth that will have everyone asking for your secret.
How to Serve Your Chicken Noodle Soup Recipe
Serve this in your biggest, coziest bowls. A crusty loaf of sourdough bread for dipping is non-negotiable. For a drink pairing, I love a crisp, unoaked Chardonnay—its bright acidity cuts through the broth’s richness beautifully. Feeling fancy? A small swirl of good olive oil and a crack of black pepper right at the table makes it feel like a bistro special.
Clever Variations & Substitutions
Vegetarian? Swap the chicken for a pound of sliced cremini mushrooms and use a robust vegetable broth. Gluten-free? Rice noodles or even gluten-free pasta work wonderfully—just follow the package directions. For a heartier stew, add a can of drained white beans with the vegetables. You can explore more inspiration on Serious Eats.
Make-Ahead Magic & Leftover Love
This soup is a meal-prep hero. Cook the broth and vegetables completely, then cool and store separately from the uncooked noodles. Combine and simmer just before serving. Leftovers will keep for 3-4 days in the fridge, and the flavor only improves. Freeze the broth (without noodles) for up to 3 months.
Your Chicken Noodle Soup FAQs
Can I use chicken breasts instead of thighs? You can, but thighs deliver more flavor and stay juicier during the simmer. Breasts can become dry.
My broth tastes a bit flat. How can I fix it? A splash of fresh lemon juice or a dash of soy sauce right before serving can work wonders to brighten and deepen the flavor.
What’s the best noodle to use? I’m loyal to wide egg noodles for their satisfying chew, but any sturdy pasta like rotini or even ditalini works great.
So, tie on your apron. Put on some music. Let the simple act of chopping vegetables and simmering broth be your therapy tonight. This chicken noodle soup recipe is more than food; it’s a feeling in a bowl. I can’t wait to hear how yours turns out in the comments!
