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Classic Homemade Chicken Noodle Soup Recipe

This classic homemade chicken noodle soup is a comforting and hearty meal, featuring tender chicken, fresh vegetables, and al dente egg noodles in a savory broth. Perfect for a cozy evening, it's a timeless favorite that can also be prepared ahead of time.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 50 minutes
Servings: 6 bowls
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp. vegetable oil
  • 4 tsp. kosher salt divided
  • 2 lb. bone-in, skin-on chicken pieces preferably a mix of chicken thighs and breasts
  • 8 c. low-sodium chicken stock
  • 4 c. cold water
  • 2 thyme sprigs
  • 1 bay leaf
  • 1 small yellow onion coarsely chopped (about 1 1/4 c.)
  • 2 celery ribs sliced 1/8" thick (about 1 1/4 cups)
  • 1 large carrot peeled, halved lengthwise, sliced 1/8" thick (about 1 cup)
  • 6 oz. wide egg noodles
  • 1 tsp. freshly ground black pepper
  • 1/4 c. finely chopped fresh parsley

Equipment

  • Large, deep pot
  • Instant-read thermometer
  • Cutting board
  • Ladle
  • Knife

Method
 

Instructions
  1. Heat oil in a large pot over medium-high heat. Season chicken with 2 tsp. salt, then brown it in the pot for about 5 minutes per side until golden.
  2. Add stock, water, thyme, and bay leaf to the pot. Bring to a bare simmer, then reduce heat and cook until chicken breast reaches 165°F, about 20-30 minutes.
  3. Remove chicken breasts to a cutting board and continue cooking dark meat for 40 minutes. Transfer dark meat, cool, then remove skin and bones, and shred all chicken into bite-sized pieces.
  4. Discard thyme and bay leaf from the broth. Add onion, celery, and carrot, simmering for about 5 minutes until tender, then add egg noodles and cook until al dente, about 5 more minutes.
  5. Stir the shredded chicken and pepper into the soup, seasoning with the remaining 2 tsp. salt as needed.
  6. Ladle the soup into bowls, then garnish with fresh parsley and additional pepper.

Notes

Make Ahead: Soup (without noodles) can be made 5 days ahead. Store in an airtight container and refrigerate. To serve, bring soup to a simmer in a large pot, add noodles, and simmer until noodles are al dente, about 5 minutes.