Homemade Chicken Noodle Soup (Cozy and Comforting)

When someone in my house is under the weather, this is the pot I put on the stove. Homemade chicken noodle soup is the kind of recipe my mom made for me, and now I make it for my own kids, usually on a gray afternoon when somebody has a runny nose and a sad face. It is simple, it is soothing, and it tastes like being taken care of.

This version is made from scratch, but it is not fussy. I start with bone in chicken thighs, which give the broth real body and stay tender after simmering. Carrots, celery and onion soften in a little butter, the chicken gently poaches right in the pot, and wide egg noodles go in at the very end. A squeeze of lemon and a handful of fresh parsley brighten everything up just before serving.

From start to finish it takes a little over an hour, and most of that is hands off simmering. It makes a big pot, enough for dinner with leftovers for lunches, and it reheats like a dream. If you have only ever had canned chicken noodle soup, this one is going to make you very happy.

Why this recipe works

• Bone in thighs for flavor. The bones and skin enrich store bought broth, so it tastes slow simmered without spending all day at the stove.
• Poaching, not boiling. A gentle simmer keeps the chicken juicy and the broth clear instead of cloudy and greasy.
• Vegetables cooked in butter first. Softening the onion, carrots and celery before adding liquid builds a sweeter, deeper base.
• Noodles added last. Cooking the noodles only at the end keeps them tender, not swollen and mushy.
• A bright finish. Fresh parsley and a little lemon juice wake up the whole pot and make the flavors pop.

Ingredients you’ll need

This soup is built on ordinary grocery store ingredients. The full amounts are in the recipe card, and here is what to grab.

• Butter or olive oil
• Yellow onion, carrots and celery
• Fresh garlic
• Bone in, skin on chicken thighs
• Low sodium chicken broth
• Bay leaves and dried thyme
• Salt and black pepper
• Wide egg noodles
• Fresh parsley
• A fresh lemon

Ingredient notes and smart substitutions

Chicken

Bone in, skin on thighs are my favorite because they are forgiving, flavorful and inexpensive. You can use bone in chicken breasts instead, but pull them as soon as they reach 165F so they do not dry out. In a hurry, skip the raw chicken entirely and stir in 4 cups of shredded rotisserie chicken during the last few minutes of cooking.

Broth

Choose low sodium chicken broth so you can control the salt. The soup reduces a little as it simmers and the noodles soak up salt too, so it is much easier to season at the end than to fix a salty pot. Homemade stock is wonderful here if you happen to have some in the freezer.

Vegetables

The classic trio of onion, carrots and celery is all you need. Cut them about the same size, roughly 1/2 inch pieces, so they cook evenly and fit nicely on a spoon. A handful of frozen peas stirred in at the end adds color and a little sweetness.

Noodles

Wide or extra wide egg noodles give that classic homestyle look and texture. Any small pasta works, from ditalini to rotini. For a gluten free soup, use your favorite gluten free pasta or swap in cooked rice.

Herbs and lemon

Dried thyme and bay leaves simmer with the broth, while fresh parsley goes in at the end. Do not skip the lemon. You will not taste it as lemon, but it makes the soup taste brighter and more balanced.

Butter

Butter gives the vegetables a rich, rounded flavor that tastes like the soup my grandmother made. Olive oil works just as well if you prefer it or need a dairy free pot. Either way, two tablespoons is plenty, since the chicken thighs will add their own fat to the broth as they simmer. If you notice a thick layer of fat on top once the chicken comes out, skim most of it away with a wide spoon and leave just a little behind for flavor and those pretty golden dots on the surface.

How to make it

Step 1. Soften the vegetables

Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook, stirring now and then, for 7 to 8 minutes, until the onion is soft and translucent. You are not looking for browning here, just a gentle softening.

Step 2. Add garlic and herbs

Stir in the garlic, thyme and pepper and cook for about 1 minute, until the garlic smells fragrant. Keep it moving so it does not scorch, because burnt garlic will make the whole pot taste bitter.

Step 3. Simmer the chicken

Nestle the chicken thighs into the pot, pour in the broth and add the bay leaves. Bring it up to a boil, then turn the heat down so the soup barely bubbles. Partly cover the pot and simmer for 30 to 35 minutes, until the thickest part of the chicken reaches 165F on an instant read thermometer.

Step 4. Shred the chicken

Lift the chicken out onto a cutting board and let it cool for a few minutes. Pull off and discard the skin and bones, then shred the meat into bite sized pieces with two forks. While the chicken cools, use a large spoon to skim any extra fat from the top of the broth.

Step 5. Cook the noodles

Bring the soup back to a steady simmer, add the egg noodles and cook for 6 to 8 minutes, until just tender. Stir a couple of times so the noodles do not clump together on the bottom of the pot.

Step 6. Finish and season

Return the shredded chicken to the pot and fish out the bay leaves. Stir in the parsley and lemon juice, then taste and add salt and pepper until it tastes just right. Ladle into warm bowls and serve right away.

That is all there is to it. The first time you make this, you might be surprised how much flavor comes from just a handful of ingredients and a little time.

My one real tip is to taste as you go. Broths vary a lot from brand to brand, and the right amount of salt is what turns a good soup into one your family asks for again and again.

And if you have a little helper in the kitchen, give them the job of shredding the chicken. Kids love it, and it is a great way to get them invested in dinner.

Common mistakes to avoid

• Boiling hard. A rolling boil toughens the chicken and clouds the broth. Keep it at a lazy simmer.
• Salting too early. Season lightly at the start and adjust at the end, once the broth has reduced and the noodles are in.
• Overcooking the noodles. Noodles keep softening in hot broth. Pull the pot off the heat as soon as they are tender.
• Cutting vegetables unevenly. Big chunks of carrot next to tiny bits of celery cook at different speeds. Aim for even pieces.
• Skipping the thermometer. Guessing on doneness leads to undercooked or rubbery chicken. Check for 165F in the thickest part.

Make ahead and storage

Fridge. Let the soup cool, then store it in airtight containers in the refrigerator for up to 4 days. The noodles will keep drinking up broth as the soup sits, so add a splash of water or broth when you reheat it.

Cook the noodles separately. If you are making the soup ahead for the week, cook the noodles in a separate pot of salted water and store them on their own. Add a scoop of noodles to each bowl and ladle the hot soup over the top. They stay perfectly tender this way.

Freezer. Freeze the soup without the noodles for up to 3 months. Leave an inch of space at the top of each container because liquid expands as it freezes. Thaw overnight in the refrigerator, bring it back to a simmer and add freshly cooked noodles.

Reheating. Warm the soup in a pot over medium heat until steaming hot, or microwave single servings in a covered bowl for 2 to 3 minutes, stirring halfway. Taste before serving, since a squeeze of lemon and a pinch of salt bring leftovers right back to life.

Variations

• Slow cooker chicken noodle soup. Add everything except the noodles, parsley and lemon to the slow cooker and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Shred the chicken, then stir in the noodles and cook on HIGH for 15 to 20 minutes.
• Chicken and rice soup. Swap the noodles for 3/4 cup of long grain white rice and simmer about 18 minutes until tender.
• Extra veggie. Add a cup of chopped green beans, a handful of baby spinach or a cup of frozen peas near the end.
• Ginger and garlic. Add a tablespoon of grated fresh ginger with the garlic for a soothing, cold season version.
• Creamy chicken noodle. Stir in 1/2 cup of heavy cream at the end for a richer, cozy bowl.

What to serve with it

A big bowl of chicken noodle soup is a meal on its own, but a little something on the side makes it feel like dinner. My family loves it with warm buttered biscuits or crusty bread for dunking. Grilled cheese sandwiches cut into strips are a guaranteed hit with kids.

For a lighter meal, serve it with a crisp green salad with a simple lemon vinaigrette, or a plate of sliced apples and cheddar. Saltine crackers are a classic for a reason, especially when someone is feeling under the weather.

However you serve it, make sure you save some for the next day. There is nothing better than knowing a warm bowl of homemade soup is waiting in the fridge.