The Ultimate Chicken Noodle Soup Recipe
The Ultimate Chicken Noodle Soup Recipe photo by Taste of Home
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The Ultimate Chicken Noodle Soup Recipe

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My first Wisconsin winter was so cold, all I wanted to eat was soup. This recipe is in heavy rotation from November to April and has some devoted fans. —Gina Nistico, Milwaukee, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 45 min. + standing
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min. + standing
MAKES: 10 servings


  • 2-1/2 pounds bone-in chicken thighs
  • 1-1/4 teaspoons pepper, divided
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 10 cups chicken broth
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3 cups uncooked kluski or other egg noodles (about 8 ounces)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice

Nutritional Facts

1-1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein.


  1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook 3-4 minutes or until dark golden brown. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
  2. Add onion to drippings; cook and stir over medium-high heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, 25-30 minutes or until chicken is tender.
  3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, 20-22 minutes or until noodles are tender.
  4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves. Yield: 10 servings (3-1/2 quarts).
Originally published as The Ultimate Chicken Noodle Soup in Taste of Home February/March 2016, p16

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powellpak5 User ID: 3734781 254322
Reviewed Sep. 19, 2016

"This is the best chicken noodle soup that I have ever made or tasted! I use chicken breasts as I do not like dark meat. I made it using spatezel noodles also. Always come out perfectly! Flavor is amazing!"

puffybloomers User ID: 1501090 252901
Reviewed Aug. 19, 2016

"really good. I also use the better than bouillon. that's the only change. my daughter-in-law says its the best chicken noodle soup she has ever tasted. will only use this recipe from now on."

grandmascooking22 User ID: 5357761 250216
Reviewed Jul. 8, 2016

"In all my years and that's many :) I have never even thought to fry the chicken first for my chicken noodle it SO much more flavor!"

Remenec User ID: 6059530 246578
Reviewed Apr. 4, 2016

"This is the tastiest chicken soup I've ever tried! One reviewer mentioned it was "tasteless" but I completely disagree. The recipe is a bit lengthy, so maybe some people aren't taking the time to read the directions thoroughly. I followed the recipe to a T and thought it was delicious."

pusspuss01 User ID: 8525717 246414
Reviewed Apr. 1, 2016

"I have to agree with Jodie Leigh. This is a tasteless soup. I even added pepper and salt to try to improve it. I followed the recipe exactly and don't know why mine didn't come out like everyone claims to be so good. I will never fix again."

sgronholz User ID: 1473861 246367
Reviewed Mar. 31, 2016

"What an outstanding recipe and definitely a new favorite! Although the ingredients are quite similar to my homemade chicken noodle soup, the prep is a bit different, and the kluski noodles are amazing. We are not fans of dark meat, so I did use chicken breasts and we still thought the soup was great! I can't wait to make it again! Thank you, Gina!"

LindaS_WI User ID: 7202558 246250
Reviewed Mar. 29, 2016

"I couldn't disagree more with the person reviewing this that think this is a "tasteless" soup. It is phenomenal! I was so glad to see you used chicken thighs. They have so much more flavor than the white meat. And the kluski noodles really pushed this soup over the top."

tinagray8789 User ID: 8529304 245963
Reviewed Mar. 24, 2016

"I will never buy a can of chicken noodle soup again. This was absolutely delicious! Can't wait to make it again!"

JodieLeigh User ID: 7008695 244310
Reviewed Feb. 22, 2016

"This was a very tasteless chicken soup. I made it by the recipe and there was no flavor whatsoever."

Grammy Debbie User ID: 30612 244078
Reviewed Feb. 18, 2016

"Absolutely delicious! I took a big bowl to my 79-year old mom after she had surgery and she declared it wonderful, too! And, she makes her own homemade chicken and noodles which have legendary status in the family, so I considered that high praise. I was able to score bone-in chicken thighs on sale at Aldi's for 49-cents a pound, so this soup was not only delicious, but very inexpensive to make. Thankfully, I bought plenty of chicken thighs so I can make it again! I did add some "Better Than Bouillion" paste (chicken flavored) and put a few more carrots in than the recipe called for, but otherwise didn't change a thing! Thank you for sharing the recipe!"

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