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A comforting and flavorful chicken noodle soup made from scratch with bone-in chicken thighs, thick egg noodles, and fresh vegetables. Rich, soothing, and perfect for chilly days or when you need a nourishing meal.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 lb bone-in chicken thighs
  • 3 celery stalks, diced
  • 2 medium carrots, peeled and sliced
  • 1/2 yellow onion, diced
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried basil
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups chicken stock
  • 12 ounces frozen egg noodles

Instructions

  1. Melt 2 tablespoons butter in a large stockpot over medium heat.
  2. Season chicken thighs with salt and pepper.
  3. Add chicken thighs to the pot and brown 3–4 minutes per side until nicely browned.
  4. Remove the chicken, discard the skin, and pour out pan drippings, leaving about 2 tablespoons in the pot.
  5. Add diced celery, sliced carrots, diced onion, and minced garlic to the reserved drippings; sprinkle in dried thyme, dried basil, salt, and pepper and sauté 3–4 minutes until fragrant and starting to soften.
  6. Pour in 8 cups chicken stock and add bay leaves; bring to a boil.
  7. Return the chicken to the pot, reduce heat to a gentle simmer, and simmer 25–30 minutes until cooked through.
  8. Remove the chicken and let cool enough to handle, then shred the meat.
  9. Bring the broth back to a boil, add frozen egg noodles, and simmer about 20 minutes or according to package directions until tender.
  10. Stir the shredded chicken back into the pot and remove the bay leaves before serving.

Notes

Browning the chicken skin first renders out flavorful fat, which enhances the broth., Discard the chicken skin after browning to avoid excess fat in the soup., Simmer gently with just a slight bubble to keep meat tender and broth clear., If using chicken breasts, watch cooking time closely to prevent drying them out., Cook noodles separately when making leftovers to avoid mushy noodles., Season to taste at the end, especially if broth or butter is salted., Store leftovers in airtight containers in the fridge for up to 4 days or freeze up to 3 months., Reheat gently and adjust seasoning as needed.

Nutrition

Find it online: https://margorecipes.com/homemade-chicken-noodle-soup-2/