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The Ultimate Chicken Noodle Soup

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
  • Total Time
    Prep: 15 min., Cook: 45 min. + standing
  • Makes
    10 servings (about 3-1/2 quarts)


  • 2-1/2 pounds bone-in chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 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
  • Optional: Additional salt and pepper


  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
  • Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. 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, until chicken is tender, 25-30 minutes.
  • Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
  • Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

The Ultimate Chicken Noodle Soup Tips

What can I add to chicken noodle soup for even more flavor?

Cooking your chicken in broth gives it great flavor. But to kick it up a notch, stir in one tablespoon of chicken bouillon granules. Tip: save your chicken bones and vegetable scraps to make broth for your next soup!

How do you keep chicken tender?

To prevent your chicken from drying out, remove it from the broth when tender. Let cool, shred and set aside while you finish making your soup. Then, return the chicken to the hot soup when you're ready to eat. You can also try velveting your chicken to give it extra tenderness!

Can I make this soup with chicken breasts?

Yes! If you prefer, replace the chicken thighs with bone-in chicken breasts. Once they reach an internal temperature of 165 degrees, set the chicken on a plate, let cool and shred. Use up the rest of your chicken breasts with these easy chicken breast recipes!

Is chicken noodle soup good for you?

Not only is chicken noodle soup a feel-good dish, it’s good for you, too! It’s loaded with protein and vegetables and will keep you hydrated when you're feeling sick. If you're feeling under the weather, warm up with these foods to eat when you're feeling sick!
Nutrition Facts
1-1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein.


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  • Casperella
    Oct 18, 2020

    I simply adore cooking - especially homemade soups. I have been making chicken noodle, and dumpling soup for a long time, but this beats them all! (even the ones passed down through generations) Fantastic for you to share this!

  • Suzesmith
    Oct 10, 2020

    Very Good!!

  • bfmulligan
    Oct 4, 2020

    Great soup!! I'm not a huge fan of noodles in my soup, so I added a orzo instead. Plus, it doesn't suck up all the broth.

  • Danielle
    Sep 20, 2020

    Nice soup! I did the mirapox mix because that’s what I had and kept everything else the same. Overall we liked it, will adjust seasonings next time. I served it with crusty bread. Thanks for the recipe!

  • MB
    Sep 16, 2020

    I've never smelled anything so good as this soup cooking --- could barely wait for it to be done. The only thing different which I did, was to use boneless thighs. Chicken was awesome after being seared in a dutch oven and then cooked up in the same per the recipe.

  • emmtwo54
    Sep 15, 2020

    Rally really nice pot of yumminess!!

  • Sherry
    Sep 15, 2020

    This recipe is great. Iand#039;ll be making it again soon.

  • Cathy
    Sep 15, 2020

    Something I do that I never read about anyone else doing is that I take some of the broth and all of the cooked vegetables and purée them all together. I put the Puréed vegetables back in to the broth and add fresh vegetables to the stock that cooks for about 25 minutes before serving. The color and flavor is amazing and I’ve had so many people ask me how I get such great color and flavor to my soup.

  • Pat
    Sep 15, 2020

    No comment left

  • Laura
    Sep 15, 2020

    Awesome soup!