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Delicious homemade Chicken Noodle Soup is served in a white bowl, perfect for a comforting and warm meal.

Best Chicken Noodle Soup Ever

This Chicken Noodle Soup recipe is designed to warm you from the inside out, bringing back memories with its comforting flavors. It's easy to make, focusing on building layers of flavor with simple techniques to elevate the humble ingredients for a truly soul-satisfying soup.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds bone-in, skin-on chicken pieces thighs and drumsticks
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2-3 cloves garlic, minced
  • 8-10 cups chicken broth homemade or store-bought
  • 8 ounces egg noodles wide or medium
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, for garnish
  • 1 tablespoon olive oil
  • Red pepper flakes optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Fine-mesh sieve
  • Bowls
  • Forks
  • Ladle

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides. Work in batches if necessary.
  2. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Pour in 10-12 cups of water (enough to cover the chicken). Add the bay leaves, thyme, rosemary, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, for the most flavorful broth.
  5. Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean bowl or pot. Discard the solids.
  6. Once the chicken is cool enough to handle, shred the meat using two forks. Discard the skin and bones.
  7. Add the shredded chicken back to the strained broth.
  8. Bring the broth and chicken mixture to a gentle simmer.
  9. Add the egg noodles to the pot and cook according to package directions. Be careful not to overcook them, aiming for al dente.
  10. If desired, add additional vegetables such as peas, corn, or green beans during the last few minutes of cooking.
  11. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking. Add a squeeze of lemon juice if desired.
  12. Ladle the Chicken Noodle Soup into bowls and garnish with fresh parsley. Serve immediately and enjoy!

Notes

Don't overcook the noodles; cook them al dente and remember they'll continue to cook in the hot broth. Use bone-in chicken for added flavor. Browning the chicken before simmering adds depth. Fresh herbs and a squeeze of lemon juice can brighten the flavors. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Cook noodles separately if freezing to avoid mushiness upon thawing.