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Easy Homemade Chicken Noodle Soup from Scratch

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This easy homemade chicken noodle soup from scratch is the ultimate comfort food, perfect for sick days or when you need a warm hug in a bowl. Made with simple ingredients and simmered to perfection, it’s a go-to remedy that’s both delicious and nourishing.

Ingredients

Scale
  • 1.5 lbs (680g) bone-in, skin-on chicken thighs
  • 3 medium carrots, peeled and diced (about 1 cup or 150g)
  • 3 celery stalks, diced (about 1 cup or 100g)
  • 1 large yellow onion, diced (about 1 cup or 160g)
  • 4 garlic cloves, minced
  • 8 oz (225g) wide egg noodles
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 8 cups (1.9 liters) low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 2 cups (475ml) water

Instructions

  1. Prep your veggies (10 minutes). Dice the onion, carrots, and celery into roughly equal-sized pieces — about ½-inch cubes. Mince the garlic. Chop the parsley and set it aside. Pro tip: Cut the carrots a tiny bit larger than the celery since they take longer to soften.
  2. Sauté the aromatics (5-7 minutes). Heat the olive oil in your Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onion turns translucent and the edges start to brown slightly. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t rush this step — it builds the flavor foundation.
  3. Add the chicken and broth (2 minutes). Nestle the chicken thighs into the vegetable mixture, skin-side up. Pour in the chicken broth and water. Add the bay leaves, dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. The liquid should just cover the chicken — if it doesn’t, add a splash more water.
  4. Simmer the broth (30-35 minutes). Bring the pot to a gentle boil, then reduce the heat to low. Cover and let it simmer. You want tiny bubbles breaking the surface, not a rolling boil. Set a timer for 30 minutes. During this time, the chicken will cook through and release its flavor into the broth. Your kitchen will start smelling amazing about 15 minutes in.
  5. Remove and shred the chicken (10 minutes). Carefully take the chicken thighs out with tongs and place them on a cutting board. Let them cool for a few minutes until you can handle them. Remove the skin and bones (they’ve done their job), then shred the meat with two forks. It should fall apart easily — if it doesn’t, it needs more time. Return the shredded chicken to the pot.
  6. Cook the noodles (8-10 minutes). Bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions, usually 8-10 minutes. Stir occasionally to prevent sticking. Taste a noodle at 8 minutes — you want it tender but not mushy. Remember, they’ll continue cooking slightly even after you turn off the heat.
  7. Finish and season (2 minutes). Remove the bay leaves and stir in the fresh parsley. Taste the broth and adjust salt and pepper. I usually add another ½ teaspoon of salt and a pinch more pepper. The noodles absorb some salt, so don’t be shy.
  8. Rest before serving (5 minutes). Let the soup sit off the heat for 5 minutes. This allows the flavors to meld and the noodles to finish cooking without getting overdone. Give it one last stir, then ladle into bowls.

Notes

For best results, cook noodles separately if making ahead to prevent mushiness. Skim fat for a lighter soup or leave it for richness. Let soup rest 30 minutes for flavors to meld. Store without noodles for freezing.

Nutrition

Keywords: chicken noodle soup, homemade soup, comfort food, easy soup, chicken soup from scratch

Find it online: https://oracooks.com/easy-homemade-chicken-noodle-soup-from-scratch/