Hearty Chicken Noodle Soup: My Family's Comfort Bowl (Print Version)

Whip up a warm bowl of Homemade Chicken Noodle Soup. This easy recipe brings classic comfort with tender chicken, rich broth, and soft noodles.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Base & Protein

01 - 2 lbs bone-in, skin-on chicken thighs
02 - 2 tbsp olive oil
03 - 1 large yellow onion, chopped
04 - 3 carrots, peeled and sliced
05 - 3 celery stalks, sliced

→ Flavor Boosters

06 - 4 cloves garlic, minced
07 - 8 cups low-sodium chicken broth
08 - 2 cups water
09 - 1 tsp dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste

→ The Noodles & Finishing Touches

12 - 6 oz medium egg noodles
13 - 1/4 cup fresh parsley, chopped

# Instructions:

01 - First up, get a good, heavy-bottomed pot or Dutch oven over medium heat. Add a splash of olive oil, and once it shimmers, toss in your chopped onion, carrots, and celery. I love this part; the smell instantly tells me good things are coming. Let them soften for about 5-7 minutes, stirring occasionally, until they start to get tender and the onion turns translucent. Don't rush this step, it builds the flavor foundation for your Homemade Chicken Noodle Soup!
02 - Push your softened veggies to one side of the pot. Now, place your bone-in, skin-on chicken thighs, skin-side down, in the empty space. Let them brown for about 5 minutes without moving them; you want a nice golden crisp on that skin. While that's happening, add your minced garlic to the veggies and let it cook for just a minute until fragrant. Oh, that garlic smell is everything! Flip the chicken and brown for another 3-4 minutes. This browning step adds so much depth to the broth later, honestly.
03 - Pour in your chicken broth and about 2 cups of water. Add the dried thyme and the bay leaf. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pot – that's pure flavor! Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 25-30 minutes. This is where the magic happens, the chicken gets tender, and all those flavors meld into a beautiful broth for your Homemade Chicken Noodle Soup.
04 - Carefully remove the chicken thighs from the pot and transfer them to a plate or cutting board. The broth should be smelling incredible by now! Let the chicken cool for a few minutes until it's comfortable enough to handle. Discard the skin and bones (I usually just toss them, but you could save them for a future stock if you're feeling ambitious!). Use two forks to shred the chicken into bite-sized pieces. I always manage to make a bit of a mess here, but it's worth it for the tender chicken.
05 - While you're shredding the chicken, bring the broth back to a gentle boil. Add your egg noodles and cook according to package directions, usually 7-10 minutes, or until al dente. This is where I always keep a close eye on it because nobody wants mushy noodles in their Homemade Chicken Noodle Soup! Taste the broth now and add salt and pepper to your liking. Remember that salt incident? Yeah, not again!
06 - Once the noodles are cooked, stir the shredded chicken back into the pot. Add a generous handful of fresh chopped parsley. Give it one last gentle stir to combine everything. The soup should be rich, fragrant, and bursting with flavor. Ladle your warm Homemade Chicken Noodle Soup into bowls, maybe with an extra sprinkle of parsley, and serve immediately. It looks, smells, and tastes like pure comfort, I promise!

# Notes:

01 - Always taste the broth and adjust seasoning before adding noodles; it’s easier to fix then.
02 - To store, let the soup cool completely before refrigerating in an airtight container for up to 3-4 days.
03 - If freezing, cook noodles separately and add fresh when reheating to avoid mushy noodles.
04 - Serve with a crusty bread and a sprinkle of fresh parsley for that extra touch of warmth and flavor.

# Equipment Needed:

01 - Large Pot or Dutch Oven
02 - Cutting Board
03 - Knife
04 - Two Forks

# Nutrition (Per Serving):

Calories: 380 kcal
Total Fat: 18g
Total Carbohydrate: 32g
Protein: 35g

Back