This is the BEST Chicken Noodle Soup Recipe! A rich, flavorful broth with tender chicken, melt-in-your-mouth veggies, and perfect noodles, all made in one pot!
author’s note
I Finally Found the Secret to the Best Chicken Noodle Soup!
I’ve made so many chicken noodle soup recipes over the years. It’s basically the go-to when anyone’s feeling a little under the weather, right?
But honestly, most of them were either too bland or way too much work. So, inspired by my favorite chicken stew, I ditched the chicken breasts, regular thighs, and even rotisserie chicken. Instead, I went with bone-in, skin-on chicken thighs, and wow, what a game changer!
Bone-in, skin-on chicken thighs add an incredibly rich flavor to the broth, and the best part? You still get that classic homemade flavor without the hassle of a whole chicken. This soup hits that sweet spot between low effort and big flavor!
Chicken Noodle Soup Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Bone-in, skin-on chicken thighs | Adds tons of flavor. You can use boneless thighs or a mix, but the broth will be lighter. |
| Olive oil | Swap with neutral oil like canola or use butter. |
| Onion, garlic, celery, and carrots | If you’re short on time, throw these in a food processor and let it chop them. |
| Dried thyme, oregano, and bay leaf | Fresh herbs work great too—just use a little more. |
| Chicken broth | Homemade is amazing, but a good store-bought brand like Swanson is great. |
| Egg noodles or broken fettuccine | Both work great! Just be sure not to overcook them. |
How To Make Chicken Noodle Soup Recipe
- Chicken: Pat chicken dry, season, then sear on both sides. Remove and set aside.
- Sauté Veggies: In the same pot, cook veggies until soft. Stir in herbs.
- Simmer: Add chicken back in with broth and bay leaf. Simmer until chicken is cooked.
- Cook Noodles: Remove chicken, add noodles to the broth, and cook until al dente.
- Shred & Finish: Shred chicken, return to the pot, and stir everything together. Adjust seasoning and add herbs or lemon if you’d like.
Storage
- Refrigerate: Let this chicken noodle soup recipe cool, then store in containers for 3–4 days, keeping the noodles in a separate container so they don’t soak up the broth.
- Freeze: Freeze soup (without noodles) for up to 3 months.
- Reheat: Thaw overnight, warm on the stove, and cook fresh noodles to add in.
More Delicious Soup Recipes:
Soups And Stews
Chicken Corn Soup Recipe
Slow Cooker
Crockpot Lasagna Soup
Soups And Stews
Broccoli Cheddar Soup
Soups And Stews
Split Pea Soup Recipe
Chicken Noodle Soup
This is the ultimate Chicken Noodle Soup! A rich, flavorful broth packed with tender chicken, hearty veggies, and perfect noodles—all in one pot!
Video
Equipment
- Dutch oven or cast-iron pot
Ingredients
- 2 pounds bone-in skin-on chicken thighs see note 1
- Salt and pepper
- 2 tablespoons olive oil divided
- 2 cups finely diced onion 1 large onion
- 1 tablespoon minced garlic
- 1 cup celery cut 1/4-inch thick, 2–4 stalks
- 1-1/2 cups carrots peel and cut 1/2-inch thick, 2–4 carrots
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 bay leaf
- 8 cups chicken broth 2 cartons
- 1 tablespoon cornstarch optional
- 3 cups (5 ounces) wide egg noodles or 6 ounces (1-1/2 cups fettuccine broken into 1-inch pieces), see note 2
- 3 tablespoons finely chopped fresh dill or flat-leaf parsley, optional
- 1 lemon optional
- Hearty warm buttered bread optional, for serving
Instructions
- Pat chicken dry with a paper towel. Mix 3/4 tsp salt and 1/2 tsp pepper in a small bowl. Sprinkle half over the skin side of the chicken. Heat 1 tablespoon oil in a Dutch oven/large pot over medium-high. Add chicken, skin-side down. Use the remaining seasoning on the other side. Cook for 5 minutes or until it releases easily, then flip and cook for another 4–5 minutes. Remove and set aside on a plate.
- Reduce heat to medium. Add the remaining oil, onion, and garlic. Sauté for 2 minutes, scraping the bottom of the pot. Add celery and carrots, sautéing for another 3 minutes. Stir in thyme and oregano, cooking for 30 seconds.
- Return the chicken and its juices to the pot. Add bay leaf and chicken broth. Bring to a boil, then reduce heat to medium-low and simmer, covered, until chicken shreds easily, about 20 minutes.
- Once chicken is cooked, remove it to a cutting board and add pasta to the pot, cooking until al dente (follow package directions for timing). Stir occasionally so pasta doesn’t stick. While pasta cooks, remove and discard chicken skin, bones, and fat. Shred chicken with forks or dice with a knife.
- If using cornstarch, whisk it in a small bowl with 1–2 tablespoons of liquid from the pot until smooth and pour back into the pot. Return shredded chicken to the pot. Add lemon juice for extra zing, if desired. Taste and adjust seasoning with salt and pepper (I typically add another 3/4 tsp salt and 1/2 tsp pepper). Serve garnished with fresh herbs (I love dill best!) and alongside crusty buttered bread, if desired.
Recipe Notes
Note 1: For the best flavor, use bone-in, skin-on chicken thighs. Regular thighs or breast meat don’t deliver the same richness/ flavor.
Note 2: Feel free to choose any pasta, but be mindful to adjust the cooking time to avoid overcooking and bloating.
Storage: If storing leftovers, keep noodles separate from the soup to prevent them from absorbing too much liquid and turning mushy. I use this strainer to remove noodles, then store them separately from the broth and veggies.
Nutrition
Serving: 1serving | Calories: 562kcal | Carbohydrates: 43g | Protein: 53g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 255mg | Sodium: 2010mg | Potassium: 1071mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8221IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Serve Chicken Noodle Soup Recipe With:
- Green salad: I love this Italian salad, Olive Garden Salad, or Costco Kale Salad.
- Crusty bread or rolls: Grab from the store or make some French Bread, Dinner Rolls, or Focaccia.
- Roasted veggies: Brussels sprouts, Roasted Sweet Potatoes, or Roasted Cauliflower.
- Sandwiches or wraps: Nothing beats a good Grilled Cheese!
- Fruit Salad: Or a couple of seasonal fruits.
