Go Back
A comforting bowl of Chicken Noodle Soup is displayed as the featured image for the article.

Best Chicken Noodle Soup

This recipe delivers a classic and comforting chicken noodle soup, perfect for a cold day or a nourishing meal. It focuses on building layers of flavor with bone-in chicken, aromatic vegetables, and fresh herbs for a truly soul-satisfying experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups chicken broth homemade or store-bought
  • 1 pound bone-in, skin-on chicken thighs or boneless, skinless chicken breasts or thighs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup egg noodles or your favorite noodle
  • 1/4 cup chopped fresh parsley
  • Lemon juice optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Fork
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add the garlic and cook for another minute, until fragrant.
  3. Pour in the chicken broth and bring to a simmer.
  4. Add the chicken thighs, thyme, rosemary, salt, and pepper.
  5. If using bone-in chicken, cook for 25-30 minutes, or until the chicken is cooked through and easily pulls away from the bone. If using boneless chicken, cook for 15-20 minutes, or until the chicken is cooked through.
  6. Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks and discard the bones and skin (if using bone-in chicken).
  7. Return the shredded chicken to the pot.
  8. Add the noodles and cook according to the package directions, about 8-10 minutes.
  9. Stir in the fresh parsley and season with salt and pepper to taste.
  10. Serve hot, with a squeeze of lemon juice if desired.

Notes

For a richer flavor, brown the chicken before adding vegetables. If the soup is too salty, add a peeled potato and simmer for 15-20 minutes. Soup can be made ahead and stored in the refrigerator for up to 2 days (add noodles just before serving). It can also be frozen for up to 3 months. Thaw completely before reheating. Variations include adding red pepper flakes for spice, lemon juice for brightness, or cream for richness. You can also add other vegetables such as peas, green beans, or corn.