Nothing is more comforting on a cold night than my quick and easy recipe for Homemade Chicken Noodle Soup. It’s delicious and perfect for lunch or dinner!
Chicken noodle soup
My Homemade Chicken Noodle Soup is so comforting and great to have on hand for cold nights or when you’re sick. My kids love it and it’s the best cold cure, but also great whenever you’re craving comfort food! I have many variations of chicken soup, but this Chicken Noodle Soup is a classic. If you have a pressure cooker, you can do this Instant Chicken Noodle Soup version. more soup recipes you may also enjoy Chicken and wild rice soupthis Chicken Sancochoand Chicken Soup with Spinach and Acini Di Pepe.
Why This Easy Chicken Noodle Soup Recipe Works
I make this chicken noodle soup from scratch all the time, usually when I’m roasting a chicken and making stock from the carcass. For this recipe, I’ve simplified it so you can make it any night of the week with chicken stock. Of course, if you have your own chicken stock, you can use that instead.
- Suitable for children: My kids love my chicken noodle soup and it’s so easy to pack in a thermos for school lunches.
- quickly: This soup is ready in less than 30 minutes.
- Easy: It’s made with chicken broth, vegetables and boneless chicken thighs, so it’s ready quickly.
What type of noodle?
My mom always used egg noodles when she made chicken noodle soup. But the good news is that you can use any kind of pasta here. Here are some ideas:
- Egg noodles or egg noodles without yolk
- Use gluten-free noodles instead of egg noodles if you have a gluten intolerance or allergy.
- Cut spaghetti
- Ditalini pasta
- Pepper grapes
- Elbow Macaroni
Ingredients for Chicken Noodle Soup
Here’s what you’ll need to make this soup. See the exact measurements in the recipe card below:
- Boneless and skinless chicken thighs – I like to use boneless skinless chicken thighs, which are more tender and less dry than chicken breasts. You can use bone-in or boneless thighs – whatever you have.
- Onions, celery stalks and carrots – The classic mirepoix trio that forms an aromatic base for the broth.
- garlic – Gives the soup a warm, aromatic taste.
- Chicken stock or homemade stock – The heart of the soup, providing a rich, spicy flavor.
- Dried bay leaves – Adds a subtle herbal note that deepens the flavor of the soup.
- Egg noodles – The classic, comforting ingredient that makes this soup hearty and filling.
- Fresh parsley – A fresh side dish that refreshes the dish with color and taste.
Variations
- Swap boneless chicken thighs for bone-in chicken thighs and cook for a few more minutes.
- Swap the boneless chicken thighs for leftover grilled chicken.
- Or replace the thighs with skinless ones chicken breastbut cook the soup a little less time.
- Use it leftover turkey instead of chicken to make turkey noodle soup.
- Make it low carb removing the noodles and adding more chicken.
- Make gluten free by substituting gluten-free noodles for egg noodles.
How to make chicken noodle soup
See the full printable recipe in the recipe card below:
- Season the chicken with salt. Heat a large pot or Dutch oven over medium-high heat.
- Add the oil, onion, celery, carrot, and garlic and sauté until softened, 5 minutes.
- Add the chicken, chicken broth, 1/4 cup water, bay leaves, and 1/8 teaspoon pepper.
- Bring to a boil over high heat, then cover and reduce to a simmer. Cook until chicken flakes easily with a fork, about 35 minutes.
- Discard the bay leaves, shred the chicken with two forks and return it to the soup, add the noodles and cook according to package directions. Garnish with parsley and serve.
What is the difference between chicken broth and chicken broth?
Using a good chicken broth or stock is a key ingredient for any soup. Chicken stock is usually made more from chicken bones, while broth is made from the meat. Homemade stock usually has more flavor than canned stock. However, if you don’t have time for homemade stock, don’t worry—store-bought stock will do just fine. If you’re on the hunt for a good chicken broth, you can always buy a few different brands and do a taste test. For extra protein I live on bone broth.
Storage
Refrigerate leftovers in an airtight container for up to 5 days. I like to freeze leftovers so I have it on hand when I need it. Simply freeze the soup in a freezer-safe container for up to 3 months. These Dinner cubes they are great!
More soup recipes you’ll love:
Production: 4 portions
Serving Size: 1 1/2 cups
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Season the chicken with salt. Heat a large pot or Dutch oven over medium-high heat.
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Add the oil, onion, celery, carrot, and garlic and sauté until softened, 5 minutes.
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Add the chicken, chicken broth, 1/4 cup water, bay leaves, and 1/8 teaspoon pepper.
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Bring to a boil over high heat, then cover and reduce to a simmer. Cook until chicken flakes easily with a fork, about 35 minutes.
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Discard the bay leaves, shred the chicken with two forks and return it to the soup, add the noodles and cook according to package directions. Garnish with parsley and serve.
Last step:
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* Use chicken breasts in place of the thighs if you prefer. See notes above for variations on this recipe.
Look Quick Chicken Noodle Soup here.
Serving: 1 1/2 cups, Calories: 223 kcal, Carbohydrates: 13.5 g, Protein: 26.5 g, fats: 6.5 g, Saturated fats: 1.5 g, Cholesterol: 117 mg, sodium: 775.5 mg, Fibers: 1.5 g, sugar: 3 g
I first posted this chicken noodle soup recipe on December 18, 2018. I’ve since re-photographed it and updated the post to make it more useful.
