Homemade Chicken Noodle Soup is the kind of soul-warming, kitchen-filling recipe you’ll want on speed dial — especially on weeknights. You’ll love this Homemade Chicken Noodle Soup version because it skips cooking a whole chicken, using boneless, skinless thighs instead, which saves you time without cutting any flavor. In about 40 minutes, you’ll have a satisfying, classic soup that’s cozy yet clean, comforting yet bright. Ready your ladles — this recipe is about to become your weeknight favorite.
Why You’ll Love This Chicken Noodle Soup
Quick yet hearty — thanks to chicken thighs instead of a whole bird, it’s ready in around 40 minutes.
Classic comfort — onions, carrots, celery, garlic, thyme, and bay leaves give just the right flavor base.
Flexible — swap in the noodles you like, adjust herbs, or even use leftovers.
Crowd‑pleaser — rich in protein, veggies, and flavor. Comfort food done well.
Ingredients
Here’s what you’ll need for about 6 servings:
1 pound (≈ 450 g) boneless, skin‑ and bone‑free chicken thighs (about 4 to 5 thighs)
5 ounces (≈ 140 g) egg noodles (or pasta of your choice)
2 tablespoons fat of your choice (butter, chicken fat, or olive oil)
1 large onion, chopped
2 large carrots, chopped
2 ribs celery, chopped (optional)
1 heaped tablespoon minced garlic (≈ 4 cloves)
2 bay leaves
3 sprigs fresh thyme (or about ½ teaspoon dried thyme)
8 cups (≈ 1.9 L) chicken stock or broth (low sodium preferred or use homemade)
Salt & freshly ground black pepper, to taste
¼ cup fresh parsley, finely chopped
Step‑by‑Step: How to Make Homemade Chicken Noodle Soup
Cook the vegetables – In a large pot or Dutch oven, melt butter (or your chosen fat) over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and the veggies begin to soften (about 5–6 minutes).
Add aromatics – Stir in the garlic, bay leaves, and thyme. Cook for about a minute till the garlic is fragrant.
Pour in the stock – Add your chicken stock and bring it up to a low simmer (gentle bubbles). Taste it and season with salt and pepper as needed (stock brands vary, so you may need more salt than you expect).
Poach the chicken thighs – Submerge the chicken thighs in the soup so the broth covers them. Cover partly (leaving a small gap) and let simmer gently, stirring a bit here and there, until the chicken is cooked through — about 20 minutes. If the liquid drops too low, add more stock or water and reduce heat to medium‑low.
Remove chicken – Transfer cooked chicken to a plate temporarily.
Cook the noodles – Add your egg noodles (or pasta) into the pot. Cook until the noodles are tender — usually 6–10 minutes depending on the type.
Shred or dice chicken – While noodles are cooking, shred the chicken into strips or cut into bite‑size cubes.
Combine and finish – Put the shredded/diced chicken back into the pot. Taste again and adjust seasoning (salt & pepper). Stir in fresh parsley. Remove bay leaves (and thyme sprigs, if used). Ladle into bowls.
Helpful Tips
Use low‑sodium broth so you can control the salt, especially if using store‑bought stock.
If your noodles soak up too much broth after refrigerating, add extra stock or water when reheating.
Don’t overcook noodles if you plan to store leftovers — they will become mushy. Better to undercook slightly if storing.
For extra flavor, you can sauté the veggies a bit longer so onions caramelize lightly — gives depth.
Substitutions And Variations
Chicken swap: Use cooked shredded rotisserie chicken to save time — add it when you stir in the noodles and reduce simmer time.
Noodle types: Egg noodles give a classic texture. You can also use rotini, shells, or even gluten‑free pasta. Just adjust cook time.
Herbs: Rosemary or oregano work if thyme isn’t available.
Flavor boost: A squeeze of fresh lemon juice just before serving gives brightness. Even a dash of fish sauce or Worcestershire sauce adds Umami.
Veggie additions: Add peas near the end, or diced potatoes, or even a handful of spinach for extra greens.
Storage Instructions
Refrigerate: Keep in a sealed container in the refrigerator for up to 3 to 4 days. The noodles may soak up broth over time. Reheat gently on stovetop or microwave, adding a splash of broth or water if needed.
Freeze: The soup freezes well for up to about 3 months. Best practice is to freeze without the noodles (they often get mushy when thawed). When reheating, bring the base to simmer and cook fresh noodles.
Nutritional Information
(Estimated per serving; when the recipe is divided into 6 servings)
Calories: ≈ 298 kcal
Protein: ≈ 24.8 g
Total Fat: ≈ 11.4 g (Saturated Fat about 4.4 g)
Cholesterol: ≈ 97.7 mg
Carbohydrates: ≈ 22.9 g
Dietary Fiber: ≈ 1.7 g
Total Sugars: ≈ 7.5 g
Sodium: ≈ 748.7 mg (varies depending on stock used)
Serving Suggestions
Serve with crusty bread or dinner rolls to soak up the broth.
A side of crackers or toasted garlic bread complements the flavors nicely.
Garnish with extra parsley or a drizzle of olive oil.
For a lighter touch, serve with a lemon wedge so diners can add citrus brightness themselves.
Frequently Asked Questions About Homemade Chicken Noodle Soup
Q: Can I use chicken breast instead of thighs?
A: Yes, you can swap in boneless, skinless chicken breast. Keep in mind breast cooks faster and can dry out more easily. If you’re using chicken breast, shorten the cooking time and consider using lower heat to prevent it from drying out.
Q: Should I cook noodles separately to avoid sogginess?
A: That’s a great idea, especially if you plan to store leftovers. Cooking noodles separately and adding them to individual bowls just before serving keeps them from getting mushy. If you cook them in the soup and refrigerate, they tend to soak up liquid.
Q: How can I make this soup more flavorful without salt?
A: Use homemade chicken stock if possible. Also, aromatics like garlic, thyme, bay leaves help. A squeeze of lemon, a dash of Worcestershire sauce or fish sauce can give a flavor lift without relying solely on salt.
Q: Can I freeze this soup?
A: Yes, you can — but it’s best to freeze without the noodles. Reheat the broth and chicken first, then cook fresh noodles when serving. The texture will be better.
Q: How do I know when the chicken is done?
A: The thighs should reach an internal temperature of about 165°F (≈ 74°C), or when cut open, no pink remains and juices run clear. They should feel tender and pull apart easily.
Conclusion
Thank you so much for trying out this Homemade Chicken Noodle Soup — it’s become one of my favorites for how quick yet comforting it is. I love its warmth, its classic flavor, and the way it feels like a meal and a hug all at once. I hope you enjoy making (and eating) it as much as I do, especially after a busy day. May your kitchen smell amazing, your bowl be big, and your heart full. Happy cooking — and thank you for being part of this food‑loving community!
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Homemade Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Homemade Chicken Noodle Soup is a cozy, quick, and nourishing recipe that’s perfect for any night of the week. Made with juicy chicken thighs, aromatic vegetables, and egg noodles, it’s a soul-warming meal ready in just 40 minutes.
Ingredients
1 lb boneless, skinless chicken thighs (about 4–5 thighs)
5 oz egg noodles or pasta of choice
2 tbsp butter, chicken fat, or olive oil
1 large onion, chopped
2 large carrots, chopped
2 ribs celery, chopped (optional)
1 tbsp minced garlic (about 4 cloves)
2 bay leaves
3 sprigs fresh thyme or ½ tsp dried thyme
8 cups low-sodium chicken stock or broth
Salt and pepper, to taste
¼ cup fresh parsley, finely chopped
Instructions
Cook the vegetables – In a large pot or Dutch oven, melt butter (or your chosen fat) over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and the veggies begin to soften (about 5–6 minutes).
Add aromatics – Stir in the garlic, bay leaves, and thyme. Cook for about a minute till the garlic is fragrant.
Pour in the stock – Add your chicken stock and bring it up to a low simmer (gentle bubbles). Taste it and season with salt and pepper as needed (stock brands vary, so you may need more salt than you expect).
Poach the chicken thighs – Submerge the chicken thighs in the soup so the broth covers them. Cover partly (leaving a small gap) and let simmer gently, stirring a bit here and there, until the chicken is cooked through — about 20 minutes. If the liquid drops too low, add more stock or water and reduce heat to medium‑low.
Remove chicken – Transfer cooked chicken to a plate temporarily.
Cook the noodles – Add your egg noodles (or pasta) into the pot. Cook until the noodles are tender — usually 6–10 minutes depending on the type.
Shred or dice chicken – While noodles are cooking, shred the chicken into strips or cut into bite‑size cubes.
Combine and finish – Put the shredded/diced chicken back into the pot. Taste again and adjust seasoning (salt & pepper). Stir in fresh parsley. Remove bay leaves (and thyme sprigs, if used). Ladle into bowls.
Notes
Store in a sealed container in the fridge for 3–4 days.
Freeze without noodles for best texture.
To use chicken breast, reduce cooking time and use gentle heat.
Add lemon juice, Worcestershire, or fish sauce to enhance flavor.
Best with crusty bread or crackers on the side.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 298
- Sugar: 7.5g
- Carbohydrates: 22.9g
- Protein: 24.8g