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Chicken Noodle Soup Recipe: Easy Homemade Comfort from Scratch

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This cozy homemade chicken noodle soup is packed with tender chicken, fresh vegetables, and hearty noodles in a rich, golden broth. It’s a quick, comforting classic perfect for sick days, family dinners, or just a bowl of nostalgia.

Ingredients

Scale
  • 1 whole chicken (about 3–4 lbs), cut into parts (bone-in, skin-on)
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 3–4 fresh thyme sprigs or 1 teaspoon dried thyme
  • Handful fresh parsley, chopped, plus extra for garnish
  • 8 cups low-sodium chicken broth
  • 2 cups water (as needed to cover chicken)
  • Salt & black pepper, to taste
  • 8 oz wide or medium egg noodles (or rotini, fusilli, or gluten-free pasta)
  • 1–2 tablespoons fresh lemon juice (optional)
  • Extra fresh parsley, for garnish

Instructions

  1. Prep the chicken and vegetables: Cut chicken into parts if needed. Peel and slice carrots, slice celery, chop onion, and mince garlic.
  2. Build the broth: In a large stockpot or Dutch oven, heat a splash of oil or a pat of butter over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened. Add garlic and cook for 1 more minute.
  3. Simmer the chicken: Add chicken pieces to the pot. Pour in chicken broth and water to cover. Add bay leaves, thyme, and parsley stems. Season with salt and pepper. Bring to a boil, then reduce to a gentle simmer. Skim foam as needed. Cover loosely and simmer for 30-40 minutes until chicken is cooked through.
  4. Shred the chicken: Remove chicken pieces and set aside to cool slightly. Discard bay leaves and herb stems. Taste broth and adjust seasoning. Shred chicken into bite-sized pieces, discarding bones and skin.
  5. Cook the noodles: Stir in egg noodles and simmer until just tender (5-7 minutes). For best leftovers, cook noodles separately and add to each bowl when serving.
  6. Finish and serve: Return shredded chicken to the pot. Add lemon juice and chopped parsley. Stir gently, taste, and adjust seasoning. Ladle into bowls, garnish with extra parsley, and serve hot.

Notes

For clearer broth, strain before adding noodles and chicken back. Cook noodles separately for best leftovers. Adjust veggies and noodles to taste. Use rotisserie chicken for a shortcut. Add extra veggies like spinach or peas for variety. Taste and season in layers for best flavor.

Nutrition

Keywords: chicken noodle soup, homemade soup, comfort food, easy chicken soup, classic soup, family dinner, sick day recipe, cozy soup, American soup, chicken soup from scratch

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