Our easy homemade chicken noodle soup recipe has tender chicken, fresh veggies, and the most delicious broth that tastes like it’s been cooking for hours.
This homemade chicken noodle soup makes me smile just thinking about it! Our family has been making this for years! Not to mention it’s my go-to soup whenever it’s chilly or someone is sick.
It tastes way better than store-bought and it’s fast! The secret is chicken thighs! They guarantee a ridiculously flavorful broth that’s ready in under 40 minutes, with most of the time being hands-off. For a creamier soup, I highly recommend this incredible creamy chicken noodle soup. For another classic chicken recipe, see this chicken pot pie.
Find the full recipe with measurements below.
Tip 1: Start your vegetables in butter. For the best flavor, I always cook my vegetables in butter before adding any broth. You’re not really looking to brown them, just soften them a bit and cook off that raw onion and garlic flavor. If you have rendered chicken fat (schmaltz) on hand, use it instead of butter for even more flavor.
Tip 2: Taste your broth early. Once you add the broth to your softened vegetables, taste it. Store-bought broths can be light on flavor, so seasoning early helps you build a more flavorful broth. Add a little salt now, then continue adjusting as the soup cooks. This simple step separates an okay soup from one that tastes truly great.
Tip 3: Gently poach the chicken thighs. Here’s why I love using chicken thighs for this soup. They fit nicely in the pot, cook through in about 20 minutes, and release lots of flavor into the broth as they simmer. They are easy to shred, too, which is why I also use them to make our favorite shredded chicken.
Tip 4: Add the noodles last. To keep your noodles from turning mushy, add them about 10 minutes before serving. I like cooking them directly in the soup so they soak up all that delicious chicken flavor. They also release just a little starch into the broth, giving the soup a lovely, silky texture.
Tip 5: Don’t be shy with seasoning. Before serving, taste your chicken soup one last time. If it doesn’t make you smile, it probably needs a touch more salt, or a little something extra. A few dashes of fish sauce (my secret weapon) work wonders in this soup. Or brighten things up with a squeeze of lemon juice or a dash of hot sauce.
Use rotisserie chicken: For an even faster chicken soup, skip poaching and stir in shredded rotisserie chicken or leftover roast chicken toward the end of cooking. It’s a great shortcut for busy nights and still adds plenty of flavor.
Add extra vegetables: Make this soup even more nutritious and hearty by adding extra veggies. Mushrooms, spinach, kale, peas, and corn all work beautifully. Cook heartier vegetables like mushrooms with the onions and garlic, then add the quicker-cooking ones toward the end so they stay bright and tender.
Make it creamy: Stir in a splash of cream or half-and-half at the end, just like we do in our creamy chicken noodle soup. It gives the broth a silky texture and makes it more luxurious.
Substitute the noodles: Try swapping them for another pasta shape, or even broken spaghetti. For a lighter, low-carb option, use spiralized zucchini or spaghetti squash strands. Or make it more filling with cooked rice, quinoa, or barley instead of noodles.
You will love this homemade chicken noodle soup, which skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup tastes incredible, satisfying, and classic, and the significantly reduced cooking time makes it perfect for a weeknight. If you love creamy soups, take a look at this creamy chicken noodle soup, which uses the same base recipe as this one.
6 Servings
2 tablespoons (28 g) butter
1 large onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
1 heaping tablespoon minced garlic (4 cloves)
2 bay leaves
3 sprigs fresh thyme or ½ teaspoon dried thyme
8 cups (1.89 liters) low-sodium chicken stock or homemade chicken stock
Fine sea salt and freshly ground black pepper, to taste
1 pound (450 g) boneless, skinless chicken thighs (4 to 5 thighs)
5 ounces (140 g) egg noodles or pasta of choice
¼ cup finely chopped fresh parsley
1Cook the vegetables: Melt the butter in a large pot over medium heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables soften, about 5 minutes. Stir in the garlic, bay leaves, and thyme. Cook until fragrant, 30 seconds to 1 minute.
2Make the broth: Pour in the chicken stock and bring to a gentle simmer. Taste the broth and season with salt and pepper. Add additional salt to the pot if necessary to correct the seasoning.
3Poach the chicken: Nestle the chicken into the pot so the thighs are submerged. Return to a low simmer, then partially cover the pot, leaving a small gap for steam to escape. Cook until the chicken is tender, about 20 minutes.
4Cook the noodles: Set a plate nearby. Lift the chicken from the pot and place it on the plate. Stir the noodles into the simmering soup and cook until tender, about 6 to 10 minutes. Add a splash of stock if the liquid reduces, and reduce the heat to medium-low.
5Finish and serve: Shred the chicken into small pieces using two forks while the noodles cook. Return the chicken to the pot and taste for seasoning. Stir in the parsley. Divide the soup among bowls and serve.
Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 298 / Total Fat 11.4g / Saturated Fat 4.4g / Cholesterol 97.7mg / Sodium 748.7mg / Carbohydrate 22.9g / Dietary Fiber 1.7g / Total Sugars 7.5g / Protein 24.8g
AUTHOR: Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us
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