The Only Homemade Chicken Noodle Soup Recipe You’ll Ever Need

There are days when nothing else will do. Maybe the rain is tapping against the windowpane, a cold is starting to tickle your throat, or you’re just craving a taste of pure, uncomplicated comfort. On those days, I always turn to my classic homemade chicken noodle soup. For me, it’s more than just a meal; it’s a remedy, a warm blanket, and a hug in a bowl all at once.

Over the years, I’ve tweaked and perfected this recipe until it became the one my family asks for by name. It’s not complicated. It doesn’t require strange ingredients. But it has a few key secrets that elevate it from “good” to “unforgettable.” The broth is rich and golden, the chicken is juicy and tender, and the noodles are perfectly cooked—never mushy. I’m going to walk you through every step, and I promise, you can absolutely do this. Let’s make a soup that will nourish your body and soul.

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 30M
• Total Time: 45M
• Type of dish: Main Course
• Cuisine: American
• Recipe Yield: 6 servings
• Calories: 250 per serving

Why This Recipe Just Works

Key Takeaway	Why It Matters
Rich, Golden Broth	We build flavor in layers, starting with a classic vegetable base, for a broth that tastes like it simmered all day.
Juicy, Tender Chicken	Using chicken thighs is our secret weapon. They stay incredibly moist and add so much more flavor than chicken breast.
No More Mushy Noodles	My number one rule: cook the noodles separately! This keeps them perfectly al dente and your broth clear and delicious.
Ready in Under an Hour	This easy chicken soup recipe delivers deep, slow-simmered flavor without needing to spend all day in the kitchen.

The Simple Ingredients You’ll Need

One of the best things about making chicken soup from scratch is that it uses simple, wholesome ingredients you can find anywhere. No fancy shopping trips required. Here’s what you’ll need to grab.

• Olive Oil: Just a tablespoon or two to get things started.
• The “Mirepoix”: This is just a fancy French term for our flavor base: onion, carrots, and celery.
  • 1 large Yellow Onion, chopped
  • 2-3 medium Carrots, peeled and sliced into rounds
  • 2-3 Celery Stalks, sliced
• Garlic: 4 cloves, minced. Don’t be shy with the garlic! It adds a wonderful aromatic depth.
• Chicken: About 1.5 lbs. of bone-in, skin-on chicken thighs. Trust me on this. The bone and skin release collagen and fat into the broth, creating a much richer flavor and texture. It makes all the difference.
• Chicken Broth: 8 cups of low-sodium chicken broth. Using low-sodium gives you control over the final saltiness.
• Seasoning:
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • Salt and freshly ground Black Pepper
• Noodles: 6 oz of wide egg noodles. You can use any noodle you like, but classic egg noodles are my favorite for this.
• Fresh Herbs: A handful of fresh parsley and/or dill, chopped. This is a non-negotiable final touch! It brightens everything up.

Let’s Make the Best Homemade Chicken Noodle Soup (Step-by-Step)

Ready to get started? We’ll break it down into a few simple stages. Just follow along, and you’ll be ladling up bowls of comfort in no time.

Step 1: Build Your Flavor Base

• The foundation of any great soup is what you do in the first few minutes. We’re not just boiling ingredients; we’re building layers of flavor.
• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This gentle cooking step, called “sweating,” coaxes out the vegetables’ natural sweetness.
• Next, stir in the minced garlic and dried thyme. Cook for just another minute until you can smell that amazing garlic aroma. Be careful not to let it burn!

Step 2: Simmer the Soup

• Now it’s time to add the star of the show. Place the chicken thighs directly into the pot on top of the vegetables. Pour in the 8 cups of chicken broth, add the two bay leaves, and season generously with salt and pepper. I usually start with about 1 teaspoon of salt and a half teaspoon of pepper.
• Turn the heat up to bring the soup to a gentle simmer. Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for about 25-30 minutes. You want to see small, gentle bubbles, not a rolling boil. This slow simmer keeps the chicken tender and allows the flavors to meld together beautifully.

Step 3: Cook and Shred the Chicken

• After about 30 minutes, your kitchen should smell incredible. Carefully remove the chicken thighs from the pot and place them on a cutting board or in a shallow bowl. They will be hot! Let them cool for a few minutes until you can handle them safely.
• While the chicken is cooling, discard the bay leaves from the soup pot.
• Once the chicken is cool enough to touch, use two forks (or your fingers) to pull the meat off the bones and shred it into bite-sized pieces. Discard the skin and bones. That rich flavor they added to the broth? Their job is done.

Step 4: The Secret to Perfect Noodles

• Here it is—my most important tip for making the best chicken noodle soup. Cook your noodles separately.
• Why? If you cook them directly in the soup, they release a lot of starch, which can make your beautiful, clear broth cloudy. They also act like little sponges, soaking up all that precious broth, especially when you store leftovers. The result is often mushy noodles and not enough soup.
• So, while the soup is simmering, bring a separate pot of salted water to a boil. Cook your egg noodles according to the package directions until they are al dente (which means “to the tooth”—cooked through but still with a slight bite). Drain them well.

Step 5: Bring It All Together

• You’re at the finish line! Return the shredded chicken to the soup pot. Stir in the chopped fresh parsley and/or dill. This last-minute addition of fresh herbs wakes the whole soup up with a burst of fresh, vibrant flavor.
• Give the broth a taste. Does it need more salt? More pepper? Now is the time to adjust the seasoning until it tastes perfect to you.
• To serve, place a portion of your perfectly cooked noodles into each bowl. Ladle the hot soup—with all that chicken and vegetables—right over the top. Everyone gets the perfect ratio of broth, noodles, and goodies. Enjoy!

Essential Tools for This Recipe

You don’t need much, but these tools will make the job easier:

• Large Pot or Dutch Oven: A heavy-bottomed pot holds heat well and is perfect for simmering.
• Cutting Board & Chef’s Knife: For chopping your vegetables.
• Two Forks: The easiest tool for shredding hot chicken.
• Medium Saucepan: For cooking the noodles separately.
• Ladle: For serving up that liquid gold.

A Recipe to Cherish

Having a go-to recipe for homemade chicken noodle soup is like having a secret superpower. It’s the perfect meal to deliver to a friend in need, to soothe a sick child (or yourself!), or to simply warm up on a chilly evening. I hope this recipe becomes a favorite in your home, just as it is in mine. It’s more than just following steps; it’s about creating something genuinely comforting and delicious that you can be proud of.

Happy cooking!

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