Go Back
+ servings
Homemade Chicken Noodle Soup Recipe

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup made with chicken tights for an extra rich and flavorful aroma, mixed with fresh vegetables and finished off with egg noodles.

Course Main Course
Cuisine American
Keyword Homemade Chicken Noodle Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 429 kcal
Author Catalina Castravet


  • 2 tablespoons olive oil or canola oil
  • 5-6 chicken thighs bone-in, skin removed and trimmed of excess fat; rotisserie or leftover chicken can be used as well, see blog post for details.
  • 2 tablespoons butter unsalted
  • 1 large carrot peeled and thinly sliced (about 1 1/2 cup carrot rondelles)
  • 2 stalks celery sliced (about 1 1/2 sliced celery)
  • 1 medium onion diced
  • 6 cloves garlic minced
  • 8 cups low-sodium chicken broth plus more if needed
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon ground black pepper or to taste
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • 12 ounces wide egg noodles dry


  • Parsley finely chopped


Cook Chicken:

  1. Place a large Dutch oven or soup/stock pot on the stove over medium heat. Wait for it to heat up and add 2 tablespoons of olive oil.
  2. Season the chicken thighs with salt and pepper and add to the soup pot. Cook on each side for about 1-2 minutes, until slightly golden brown. This is done to add extra richness and flavor to the soup.
  3. Remove the chicken thighs from the pot and place on a plate. Cover with foil to keep warm.
  4. Alternatively, if you are using ROTISSERIE chicken or COOKED chicken you can skip this step. You will be adding the cooked chicken when you add the dry noodles.

Prepare the Soup:

  1. Add two tablespoons of butter to the soup pot where you cooked the chicken.
  2. Once the butter has melted, add the diced onion and cook stirring for 1 minute. Add the minced garlic and cook stirring for another minute.
  3. Add the celery and carrots, stir to combine and cook for about 5-7 minutes, until just slightly tender. Stir occasionally.
  4. Add the dried herbs: dried basil, dried thyme, dried parsley and red pepper flakes if using. Stir to combine and immediately add 8 cups of chicken broth.
  5. Add the browned chicken thighs to the soup pot, bring to a boil. Cover and cook on medium heat for about 5 minutes. The chicken should be cooked through and the veggies should be tender.
  6. Remove the chicken to a plate, and add the dry egg noodles to the soup pot, stir to combine. Boil the mixture for about 10 minutes, until the noodles are soft.
  7. NOTE: if you are using pre-cooked chicken (like rotisserie chicken or leftover chicken, shred it and add it to the soup pot with the noodles).
  8. In the meantime, remove the bones from the chicken and shred the meat with a fork. Once done, return the shredded meat to the soup pot to boil with the noodles.
  9. Taste and adjust soup for salt and pepper. If you want the soup to be more brothy, aka to have more liquid, just add more chicken broth or water and adjust for salt and pepper. Make sure you bring it to a boil if you add extra liquid.
  10. Remove soup from heat. Serve garnished with fresh chopped parsley.

Recipe Video

Nutrition Facts
Homemade Chicken Noodle Soup
Amount Per Serving
Calories 429 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Cholesterol 104mg35%
Sodium 182mg8%
Potassium 521mg15%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 2g2%
Protein 22g44%
Vitamin A 1545IU31%
Vitamin C 1.8mg2%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.