Homemade Chicken Noodle Soup

This homemade chicken noodle soup is truly made from scratch, packed with rich flavors, and feels like a warm hug on a chilly day.

When cold and flu season hits, nothing soothes better than a bowl of hearty, comforting soup. There’s just something magical about homemade chicken noodle soup—it nourishes your body and wraps you in the feeling of being cared for. I truly believe this recipe captures that comforting magic perfectly.

Using tender bone-in chicken thighs, thick egg noodles, and a mix of fresh veggies, this soup will quickly become a favorite that your whole family asks for again and again.

I seriously adore this recipe! It’s our family’s go-to, and I really think the skin on the chicken thighs adds an unbeatable depth of flavor to the broth.

This homemade chicken noodle soup is the kind of comfort food that’s easy to make and uses simple ingredients you probably already have on hand. Here’s why you’ll love making it:

• Deep, rich flavor: Browning the skin on bone-in chicken thighs adds delicious fat and creates a golden, savory base for the broth.
• Everyday ingredients: Classic celery, carrots, onion, garlic, and dried herbs build that familiar, cozy flavor we all crave.
• Warm and nourishing: Tender chunks of chicken, thick egg noodles, and a flavorful broth make this perfect for cold days or when you need some soothing food.
• Flexible and practical: Use frozen egg noodles, dry pasta, or homemade noodles, and swap thighs for breasts if you prefer. Plus, it stores and freezes well for busy weeks.
• Great for beginners: The steps are simple and straightforward — brown, sauté, simmer, shred, then finish — so anyone can feel confident making this.

Why It’s So Comforting and Flavorful

This homemade chicken noodle soup hits the perfect balance of rich flavor and comforting simplicity. Here’s what makes it special:

• Big, bold homemade flavor: Searing the skin on bone-in chicken thighs releases fat and builds a deep, savory base, while removing the skin keeps the broth clean and bright.
• Comforting, hearty texture: I love using thick frozen egg noodles because they add a satisfying bite that feels like a cozy hug in every spoonful.
• Mostly pantry staples: With celery, carrots, onion, garlic, dried herbs, and good chicken stock, this soup comes together easily without special trips to the store.
• Nourishing and soothing: Whether you’re chilly, feeling under the weather, or just craving comfort food, this warm broth with tender chicken and veggies hits the spot.
• Easy to customize: Frozen or dry noodles, thighs or breasts, homemade or store-bought — adjust the ingredients to fit what you have and love. For a richer, velvety twist, try our Easy Creamy Chicken Noodle Soup.
• Leftovers and meal prep friendly: This soup keeps well in the fridge or freezer (just cook or add noodles when reheating for best texture), making it an excellent make-ahead meal. For a set-it-and-forget-it option, make the Homemade Crockpot Chicken Noodle Soup.
• Perfect for beginner cooks: The straightforward method means even newbie chefs will feel proud serving this classic dish.
• Feeds a crowd: This recipe makes about 6 bowls in just over an hour — perfect for family dinners or sharing with friends needing a little comfort.

Pantry Staples and Fresh Produce

• 2 TBSPs butter
• 1 lb bone in chicken thighs
• 3 celery stalks diced
• 2 medium carrots peeled and sliced
• 1/2 a yellow onion diced
• 1/2 TBSP dried thyme
• 1/2 TBSP dried basil
• 2 cloves garlic minced
• 2 bay leaves
• 1/2 to 1 tsp salt
• 1/2 tsp black pepper
• 8 cups chicken stock
• 12 ounces frozen egg noodles (see note)

How to Build the Soup

1. In a large stockpot over medium heat, melt the butter.

2. Sprinkle chicken thighs with salt and pepper, then brown in the butter about 3–4 minutes per side.

   

3. Remove the chicken, discard the skin, and leave about 2 tablespoons of drippings in the pot.
4. Add diced celery, sliced carrots, diced onion, minced garlic, dried thyme, and dried basil to the pot and sauté 3–4 minutes.
5. Pour in the chicken stock and bring to a boil.
6. Return the chicken to the pot, reduce heat, and simmer gently with a small bubble for 25–30 minutes.
7. Remove the chicken and bring the broth back to a boil.
8. Add the frozen egg noodles and simmer about 20 minutes (or according to package directions) until tender.
9. When the chicken is cool enough to handle, shred it with two forks.
10. Stir the shredded chicken back into the pot, taste, and adjust salt and pepper as needed.

Tips for Deeper Flavor and Texture

• Start by browning the chicken skin to render that tasty fat and build deep flavor, then discard the skin to keep your broth clear and bright.
• Keep about 2 tablespoons of the pan drippings to sauté the veggies. This step supercharges the chicken flavor without making the soup greasy.
• Simmer your soup gently on low heat with just a tiny bubble for 25 to 30 minutes (for timing and visual cues, see our step-by-step Chicken Noodle Soup). This way, the chicken stays juicy and the broth stays clean and delicious.
• If you’re swapping in chicken breasts, keep a close eye on their internal temperature because they cook faster and can dry out more easily than thighs.
• Adjust salt at the very end since many store-bought stocks are already salty — tasting as you go is the best way to avoid over-seasoning.
• For leftovers, if you plan to save the soup, cook the noodles separately or use dry pasta added fresh when reheating. Frozen egg noodles tend to get mushy if reheated multiple times.
• To freeze, cool the soup before packing it airtight, skip cooking noodles ahead, leave space for expansion, and freeze up to 3 months. Thaw in the fridge for best results.
• Gently reheat on the stove and add a splash of stock or water if the soup gets too thick after storing.
• Brighten the flavors at serving time with fresh herbs like parsley or a little squeeze of lemon juice.
• If you only have salted butter, hold off salt until after tasting to avoid overdoing it.

Ways to Customize Your Soup

I’m a huge fan of frozen egg noodles for their texture and ease. They’re thick and tender, making the soup feel hearty and satisfying, without the fuss of making noodles from scratch.

That said, my homemade egg noodles would be absolutely stellar here! If you have a little extra time, I encourage you to try making your own and finding what you love best.

You can also switch in your favorite dry pasta — that’s what I use in my Creamy Chicken Noodle Soup recipe and it turns out wonderful as well. For a cozy twist, try potato gnocchi; my Creamy Crockpot Chicken Gnocchi Soup shows the ultra-tender texture you can expect.

Easy Homemade Egg Noodles

Homemade egg noodles are surprisingly simple and so tasty. This foolproof two-ingredient recipe will have you feeling like a pasta pro in no time.

Keeping Leftovers Fresh and Tasty

If you have leftovers from this homemade chicken noodle soup, store them in an airtight container and refrigerate for up to four days. To keep the noodles from getting mushy, I recommend using dry pasta and only cooking as much as you’ll eat, then boiling more noodles fresh when reheating leftovers. For another make-ahead-friendly option, try Old-Fashioned Vegetable Beef Soup, which holds up beautifully in the fridge.

You can freeze leftover soup (without the noodles cooked in it) in containers that leave room for expansion. It will keep well for up to three months. Again, cook the noodles fresh when you’re ready to enjoy it again. For a noodle-free soup that freezes especially well, try the Best Tomato Soup Recipe.

If you try this homemade chicken noodle soup recipe or any of my others, please drop me a comment and let me know how it goes—I love hearing from you!

Common Questions and Quick Answers

You might be wondering why we brown the skin of the chicken thighs only to discard it right after. The reason is that browning the skin first lets all that tasty fat render into the pot, developing rich flavor that makes the soup special. Then by ditching the skin, the broth stays bright and not greasy.

If you want to use chicken breasts instead (boneless, skinless, or skin-on), that’ll work fine too! Just be sure to watch the temperature carefully as they cook so they don’t dry out. Overcooked chicken breasts can get tough, and we want every bite tender and juicy in your homemade chicken noodle soup.