Homemade Chicken Noodle Soup

This is the chicken noodle soup most of us grew up with: a clear golden broth, tender pieces of chicken, soft carrots and celery and plenty of egg noodles. The difference is that it is made from scratch in about an hour, using bone-in chicken thighs that flavor the broth as they cook. There is no need to make stock first.

The method is simple. You build flavor with vegetables softened in a little butter, simmer the chicken in water and stock with herbs, then shred the meat and cook the noodles right before serving. Keeping the noodles separate when you plan to store leftovers is the one habit that makes a big pot last through the week.

Why bone-in thighs

Bones, skin and connective tissue release gelatin and flavor into the liquid, which is what turns store-bought stock into something that tastes homemade. Thighs are also forgiving: they stay moist after half an hour of simmering, while chicken breasts can turn dry and stringy.

If you only have boneless chicken, it still works. Simmer it for 15–20 minutes, just until cooked through, and consider adding a parmesan rind or an extra cup of stock for depth.

Homemade Chicken Noodle Soup

This is the chicken noodle soup most of us grew up with: a clear golden broth, tender pieces of chicken, soft carrots and celery and plenty of egg noodles. The difference is that it is made from scratch in about an hour, using bone-in chicken thighs that flavor the broth as they cook. There is no need to make stock first.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb bone-in, skin-on chicken thighs about 5 thighs
• 1 tbsp butter or olive oil
• 1 yellow onion diced
• 3 carrots peeled and sliced into coins
• 3 stalks celery sliced
• 3 cloves garlic minced
• 6 cups chicken stock low-sodium
• 2 cups water
• 2 bay leaves
• 4 sprigs fresh thyme or 1/2 tsp dried
• 1 1/2 tsp salt plus more to taste
• 6 oz wide egg noodles about 3 cups dry
• 2 tbsp fresh parsley chopped
• 1 tbsp lemon juice optional

Method

 

1. Melt the butter in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook, stirring, until the onion softens, about 7 minutes. Add the garlic and cook 1 minute more.
2. Pour in the stock and water, then add the chicken thighs, bay leaves, thyme and salt. Bring to a boil, then lower the heat and simmer, partly covered, for 30 minutes, skimming off any foam.
3. Lift out the chicken and let it cool for 10 minutes. Remove and discard the skin and bones and shred the meat into bite-size pieces.
4. Remove the bay leaves and thyme stems. Skim excess fat from the surface if you like.
5. Bring the broth back to a boil, add the noodles and cook according to the package, usually 6–8 minutes.
6. Return the chicken to the pot, stir in the parsley and lemon juice, taste for salt and serve hot.

Notes

• Thighs stay juicier than breasts and give the broth more flavor.
• If you plan to have leftovers, cook the noodles separately and add them to each bowl.

Keeping the noodles from going soggy

Egg noodles keep absorbing broth after they are cooked. In a pot that sits on the stove or in the fridge overnight, they swell and turn soft while the soup level drops. For a pot that will be eaten in one sitting, cooking them in the broth is fine and adds a little body.

For meal prep, boil the noodles in a separate pot of salted water, drain, toss with a few drops of oil and store them in their own container. Put a portion in each bowl and ladle the hot soup over the top.

Making it your own

A handful of baby spinach or chopped kale stirred in at the end adds color. Diced potatoes or parsnips added with the broth make the soup heartier. Small pasta shapes, rice or even cooked barley can stand in for the noodles.

The squeeze of lemon at the end is optional but worth trying. It does not make the soup taste lemony; it brightens the broth the same way a pinch of salt does, especially after the soup has been reheated.

Skimming and seasoning the broth

In the first ten minutes of simmering, a gray foam rises to the surface. Skimming it off with a large spoon keeps the broth clear and clean-tasting. Later, a layer of golden fat collects on top; leave some for flavor and skim the rest. Season at the end, after the noodles are in, because the broth reduces as it cooks and store-bought stocks vary widely in salt. Taste, add salt a pinch at a time, and taste again.

Storage

Refrigerate the soup and noodles in separate covered containers for up to 4 days. The broth and chicken freeze well for up to 3 months; cook fresh noodles when you reheat it. Warm the soup over medium heat until simmering.

FAQ

Can I use chicken breasts?

Yes, bone-in breasts work. Simmer them for about 20–25 minutes, just until cooked through, so they stay tender.

How do I make the broth clearer?

Keep it at a gentle simmer instead of a rolling boil and skim the foam in the first 10 minutes.

Can I make it in a slow cooker?

Cook everything except the noodles on low for 6 hours, shred the chicken and cook the noodles on the stove before adding them.

Ingredient swaps

• Use rice or small pasta like ditalini in place of egg noodles.
• Swap the thighs for a rotisserie chicken; add the shredded meat at the end with the noodles.
• Use gluten-free noodles and cook them separately, as they break down faster.
• Add a parsnip or a diced potato for a heartier soup.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.