Classic Chicken Noodle Soup (Golden, Hearty, From-Scratch Comfort)

Classic chicken noodle soup is the bowl that fixes a cold day, a long week, and a scratchy throat in one sitting. Tender shredded chicken, sweet carrots, soft celery, and egg noodles swim in a golden broth seasoned with thyme and parsley, and the whole pot comes together in 45 minutes with no shortcuts that show.

Serve it with crusty bread or crackers, and keep it in your regular rotation alongside Slow Cooker Chicken Tortilla Soup and White Chicken Chili.

Photo: Chicken Noodle Soup by Hoyabird8, CC BY-SA 3.0, via Wikimedia Commons.

Why This Recipe Works

• Bone-in chicken builds flavor: Simmering bone-in thighs gives a richer broth than boneless breast alone.
• Noodles go in last: Adding them near the end keeps them tender, not mushy, even the next day.
• A proper mirepoix: Onion, carrot, and celery cooked in a little butter form the savory base of the broth.
• Fresh herbs at the end: Parsley stirred in off the heat keeps the soup bright instead of dull.

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 g) unsalted butter
• 1 large onion (about 150 g), diced
• 3 carrots (about 200 g), peeled and sliced
• 3 celery stalks (about 150 g), sliced
• 3 cloves garlic, minced
• 1 1/2 lb (680 g) bone-in, skin-on chicken thighs
• 8 cups (1.9 L) low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon (2 g) dried thyme
• 1 teaspoon (5 g) fine salt, plus more to taste
• 1/2 teaspoon (1 g) black pepper
• 6 oz (170 g) wide egg noodles
• 1/4 cup (15 g) chopped fresh parsley
• Lemon wedges, to serve (optional)

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How to Make Classic Chicken Noodle Soup

Step 1: Soften the vegetables

Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute.

Step 2: Simmer the chicken

Add the chicken thighs, chicken broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 20 minutes, until the chicken is cooked through.

Step 3: Shred the chicken

Lift the chicken out with tongs and set aside until cool enough to handle. Remove and discard the skin and bones, then shred the meat into bite-size pieces. Discard the bay leaves.

Step 4: Cook the noodles and finish

Return the shredded chicken to the pot. Bring back to a simmer, add the egg noodles, and cook for 7 to 8 minutes, until tender. Stir in the parsley, season to taste, and serve with lemon wedges if you like.

Tips

• Skim the surface: Skim off any foam during the first minutes of simmering for a clearer, cleaner-tasting broth.
• Do not overcook the noodles: They keep softening in the hot broth, so pull them when just tender.
• Rotisserie shortcut: In a pinch, use 3 cups (420 g) shredded rotisserie chicken and simmer the broth for 15 minutes before adding the noodles.
• Freezer-friendly base: Freeze the soup without noodles, then add freshly cooked noodles when reheating.

Storage

Refrigerate leftovers in an airtight container for up to 4 days; the noodles will soften a little on standing. Freeze the soup base (without noodles) for up to 3 months, then thaw overnight in the fridge, reheat, and add freshly cooked noodles.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes. Use 1 1/2 lb (680 g) boneless, skinless chicken breasts and simmer for 15 to 18 minutes, until cooked through. The broth will be a little lighter, so taste and adjust the salt.

What noodles are best for chicken noodle soup?

Wide egg noodles are the classic choice and cook quickly. Small pasta shapes like ditalini or orzo also work well; just follow the package time and check early.

Why did my noodles turn mushy?

They were likely cooked too long or left sitting in the hot pot. Cook them just until tender, and for leftovers, store the noodles separately when you can.

Can I make chicken noodle soup in advance?

Yes. Cook the soup through step 3, refrigerate for up to 2 days, then reheat and add the noodles just before serving for the best texture.