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Homemade Chicken Noodle Soup

Hearty Homemade Chicken Noodle Soup for Cozy Nights

This Homemade Chicken Noodle Soup is a comforting hug in a bowl, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound skinless, boneless chicken thighs Can substitute with chicken breast for a leaner option.
  • 5 ounces egg noodles or pasta of choice Any quick-cooking pasta will work.
  • 2 tablespoons butter, chicken fat, or olive oil Adds richness and flavor.
  • 1 large onion, chopped Yellow or white onions work best.
  • 2 large carrots, chopped Adds sweetness and texture.
  • 2 ribs celery, chopped Optional
  • 1 heaped tablespoon minced garlic About 4 cloves.
  • 2 bay leaves Remember to remove before serving.
  • 3 sprigs fresh thyme Or 1/2 teaspoon dried thyme.
  • 8 cups low sodium chicken stock or broth Homemade for best flavor.
  • salt and pepper To taste.
  • 1/4 cup fresh parsley, finely chopped Cilantro can be a substitute.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Homemade Chicken Noodle Soup
  1. In a large pot over medium heat, melt 2 tablespoons of butter until bubbly. Add the chopped onion, carrots, and optional celery, stirring frequently for about 5–6 minutes until the onion becomes translucent.
  2. Add the minced garlic, bay leaves, and thyme, allowing to sizzle for about 1 minute until fragrant.
  3. Pour in the 8 cups of low-sodium chicken stock and bring to a low simmer. Adjust with salt and pepper as needed.
  4. Carefully submerge the chicken thighs in the simmering broth, cover the pot and cook gently for about 20 minutes.
  5. Once cooked, transfer the chicken thighs to a plate to cool before shredding into bite-sized pieces.
  6. Stir in the egg noodles, cooking for about 6–10 minutes until tender.
  7. While the noodles are cooking, shred the poached chicken into bite-sized pieces.
  8. Return the shredded chicken to the pot and stir gently to incorporate. Fold in the fresh parsley and allow to simmer briefly before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 20mgCalcium: 3mgIron: 10mg

Notes

Store the soup in an airtight container for up to 3 days in the fridge. Freeze for up to 3 months without noodles if necessary. Reheat on the stovetop and add fresh noodles for optimal texture.

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