This is the BEST Chicken Noodle Soup! A rich, flavorful broth with tender chicken, melt-in-your-mouth veggies, and perfect noodles—all made in one pot!
Chicken Noodle Soup
I’ve tried so many chicken noodle soup recipes over the years – it’s the classic choice when you’re feeling under the weather, right?
But honestly, most of them were either too bland or too complicated. Then, inspired by my favorite chicken stew, I decided to forgo chicken breasts, regular thighs, and rotisserie chicken. Instead, I switched to using bone-in, skin-on chicken thighs, and what a difference it makes!
Skin-on, bone-in thighs infuse so much flavor into the broth, and there’s no need for a whole chicken. The result? A soup that’s both easy to make and incredibly indulgent. This recipe delivers the perfect balance between minimal effort and maximum flavor!
Chicken Noodle Soup Ingredients
- Bone-in, skin-on chicken thighs: Adds depth to the broth and results in ultra-tender chicken.
- Olive oil: Adds richness.
- Onion: Finely diced for better integration and flavor.
- Garlic: Fresh minced for stronger flavor.
- Celery and carrots: Uniform slices for even cooking.
- Dried thyme and oregano: I don’t always have fresh so dried works great; use fresh if you’d like!
- Bay leaf: Adds subtle flavor.
- Chicken broth: High-quality for best flavor. We love Swanson®.
- Corn starch: Optional for thicker broth.
- Egg noodles or fettuccine: Al dente for best texture.
- Fresh dill, parsley, lemon: Optional for freshness and flavor.
Quick Tip
Choose your preferred pasta or noodles – we love broken fettuccine, but egg noodles are great too. Both have been tested and work well in this recipe.
How To Make Chicken Noodle Soup
- Dry and season chicken: Pat chicken thighs dry; season.
- Brown chicken: In a pot, heat oil. Brown chicken thighs skin-side down, then flip. Remove and set aside.
- Sauté veggies: In the same pot, sauté veggies. Stir through seasonings.
- Simmer: Return chicken to pot. Add broth. Simmer until the chicken is cooked.
- Cook pasta: Remove chicken, add pasta to pot, cook until al dente.
- Prep chicken: Shred or dice chicken.
- Finish soup: Return chicken to pot and adjust seasoning.
- Serve: Garnish with fresh herbs, and serve with crusty bread.
What To Serve With Chicken Noodle Soup
- 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.
Storage
Storage
- Separate the noodles: Let soup cool then pull out noodles (I use this) and store separately to avoid sogginess.
- Refrigerate: Keep in airtight containers for 3-4 days.
- Freeze: Freeze without noodles for up to 2-3 months.
- Reheat gently: Thaw overnight if frozen, reheat on the stove or microwave.
- Add fresh noodles: Cook new noodles when reheating.
More Delicious Soup Recipes:
- Artichoke Soup
- Tuscan Soup
- Five-Ingredient Creamy Chicken and Wild Rice Soup
- Broccoli Cheddar Soup
- Vegetable Pasta Soup (BEST Herb Blend)
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!
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.
This soup is SO good – glad I lucked out in marrying Chelsea so she could make it for me:)