Homemade Chicken Noodle Soup – Ultra-Satisfying

This is nothing more comforting than Homemade Chicken Noodle Soup made with chicken thighs for an extra-rich, flavorful aroma, mixed with loads of fresh vegetables and egg noodles. This is the meal that always makes me feel better when I am under the weather. Here, I just upgraded a classic, with lots of savory garlic and herbs.

With colder weather during this time of the year, this soup recipe will warm you up in no time. The moment I smell fall weather, I go into soup mode, and they become part of our weeknight cozy meal. Here are a few popular soup recipes I love making and serving: Slow Cooker Baked Potato Soup and Panera Bread Tomato Soup.

This one chicken noodle soup is made with tender chicken thighs, celery, carrots, aromatic dried herbs like basil and thyme, and egg noodles. It is comfort food at its best, ready in about 40 minutes. For this recipe, use good-quality chicken broth. You can easily make the broth at home. This is one of the main ingredients that gives this dish its rich, flavorful taste.

Why you will love this recipe 

• It tastes better: Homemade chicken noodle soup has a richer flavor with fresh herbs and garlic, and big chunks of real chicken and carrots you can taste. Once you try this version, you will never go back to canned soup with tiny pieces of dehydrated chicken and carrots.
• No hidden ingredients: I don’t have to worry about preservatives, excess sodium, and other hidden ingredients when I make it myself. I can control everything that goes into it.
• Use leftovers: Using leftover chicken and vegetables, I can make a large pot of soup for very little money. I toss in some egg noodles and broth. 
• It freezes great: I love to make a big batch and freeze it in quart-sized freezer bags. That way, I can take out small portions whenever I want some. 

What you will need

• Meat: I use bone-in chicken thighs because they are the juiciest, but I don’t like using the skin because that adds too much fat. 
• Produce: Thin carrot rondelles are perfect for chicken noodle soup because they soften at the same rate as the pasta and fit onto the spoon with the chicken. Sliced celery adds savory depth and a tender bite. Diced sautéed onion adds caramelized sweetness. When sautéed with the carrots and celery, they form a mirepoix, a traditional aromatic base that gives the broth its signature depth. Minced garlic mixes in and infuses the broth with a punch of garlicky flavor.
• Wet ingredients: Low-sodium chicken broth provides the rich base without too much salt. I use olive oil to brown the chicken because it helps it brown without burning while adding moisture, rich flavor, and healthy fats. I use butter to sauté the aromatics because it helps them brown and adds a savory taste that oil doesn’t have.
• Dry ingredients: I use wide egg noodles because they are porous and soak up the flavors of the broth, herbs, and spices.
• Seasonings: Besides salt and pepper, I use dried basil for a hint of sweet, peppery taste, thyme for a warm, earthy, mint flavor, and parsley for a bright, clean herbal taste. I also add a pinch of red pepper flakes for heat.

How to prepare

Prepare the chicken: First, I pat the chicken dry and season it with salt and pepper, then brown it in 2 tablespoons of olive oil over medium heat in a Dutch oven. Then, I place the chicken on a plate and cover it to keep it warm.

Sauté the vegetables: Next, I add 2 tablespoons of butter to the soup pot and let it melt, then add the diced onion and cook for 1 minute. Then, I add the garlic and cook for another minute, stirring frequently. I stir in the carrots and celery and cook for another 5 to 6 minutes, until they are just slightly tender, stirring occasionally.

Cook the soup: Now, I add the dried herbs and 8 cups of chicken broth, stirring well to combine. I also add the chicken thighs to the pot and cook over medium heat until it comes to a boil, stirring occasionally. Once it is boiling, I cover it and simmer for 25 minutes on low heat, until the chicken is cooked through and the veggies are tender.

Boil the noodles: I remove the meat and add the egg noodles, letting them boil for 7 minutes, until al dente. 

Add the meat back to serve: Finally, shred the meat, add it back to the pot, adjust for salt and pepper, and remove from the heat to serve.

Expert tip

Fresh or leftover chicken

Some people say using rotisserie chicken instead of fresh chicken makes homemade chicken noodle soup much better because it speeds up the cooking process and adds a unique flavor. Although it makes cooking a little quicker, you still need to cook it long enough to soften the veggies and boil the pasta, so the time saved is negligible except for the browning step. Also, I feel like the flavor makes homemade chicken noodle soup taste too different from what I grew up with. However, it does make it easier, and some people do like the flavor, so it is up to the cook.

More tips to consider:

• Using thighs instead of breasts prevents the chicken from drying out.
• Use low-sodium broth so it doesn’t get too salty. 
• Wide egg noodles hold their shape better than standard noodles. 
• Cook the pasta only until al dente to prevent it from becoming too soggy as it sits in the hot broth. This is especially important when reheating leftovers. 
• Make sure your herbs are fresh. Old herbs and spices don’t taste good, and this soup relies on them.

Recipe variations and add-ins:

• Cajun chicken soup: Add some of my homemade Cajun seasoning to make this Cajun chicken noodle soup.
• BBQ style: To make this more of a BBQ-style chicken noodle soup, add some of my homemade BBQ rub to the chicken before browning it. 
• More veggies: I often add more veggies to this soup, like peas, corn, green beans, and mushrooms. 
• Other add-ins: I like to add chickpeas, beans, tomatoes, chopped bell peppers, green onions, spinach, or avocados.
• Different noodles: Other noodles that work well in this soup include fusilli, rotini, farfalle, and penne.
• Creamy chicken noodle: To make this soup creamy, stir in ¼ cup heavy cream after it is finished cooking.

Serving suggestions:

This soup goes great with any bread to soak up the tasty broth, such as my easy yeast bread. You only need 5 common ingredients, and it is so easy to make that it is perfect for beginners. This fluffy, soft Amish white bread is slightly sweet and tender, and perfect for dipping. It also needs just 5 ingredients and makes a whole loaf of buttery, fresh bread. For something a little faster but just as delicious, my 30-minute dinner rolls taste amazing.

If bread is not your thing, I often serve it with crackers or croutons instead. Or a garden salad with crisp lettuce, grape tomatoes, red onions, and shredded cheese. Speaking of cheese, I also love serving this soup with grilled cheese sandwiches. Try my new favorite strawberry bacon grilled cheese, made with fresh fruit, gooey cheese, crispy bacon, and grilled sourdough bread. For dessert, nothing is as comforting as homemade Snickers bars.

How to store leftovers:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.  
• Freezing: I freeze leftovers in freezer bags for up to 3 months.  
• Defrost: Thaw frozen soup in the fridge overnight before reheating.
• Reheating: I reheat my soup in a saucepan over medium-low heat.

Frequently asked questions

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