Save A comforting, classic soup featuring tender chicken, hearty vegetables, and egg noodles in a flavorful homemade broth—perfect for chilly days or when you need a nourishing boost.
This cozy chicken noodle soup was a hit with my family on cold evenings and always fills the house with a wonderful aroma.
Ingredients
- Chicken and Broth: 1.5 lbs (700 g) bone in skin on chicken thighs or breasts, 10 cups (2.4 liters) water, 2 bay leaves, 1 teaspoon whole black peppercorns, 2 teaspoons fine sea salt
- Vegetables: 1 large yellow onion diced, 3 medium carrots peeled and sliced, 3 celery stalks sliced, 3 garlic cloves minced, 2 tablespoons fresh parsley chopped, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano
- Noodles & Finishing: 6 oz (170 g) wide egg noodles, 1 tablespoon olive oil, Freshly ground black pepper to taste, Additional salt to taste, Fresh parsley for garnish (optional)
Instructions
- Prepare the broth:
- Place chicken thighs or breasts in a large pot. Add water, bay leaves, peppercorns, and 2 teaspoons salt. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Skim off any foam that rises to the surface.
- Remove chicken:
- Transfer chicken to a plate and let cool slightly. Discard bay leaves and peppercorns from the broth.
- Sauté vegetables:
- In a separate large skillet or the same pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until vegetables begin to soften. Add garlic, thyme, and oregano cook 1 minute more.
- Combine and simmer:
- Return sautéed vegetables to the pot with broth. Shred or dice the cooled chicken, discarding skin and bones. Add chicken back to the pot.
- Add noodles:
- Bring soup to a gentle boil. Stir in egg noodles and cook for 8–10 minutes until noodles are tender.
- Finish and season:
- Stir in chopped parsley. Taste and adjust salt and pepper as needed. Remove from heat.
- Serve:
- Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.
Save My family always gathers around the table eagerly when this soup is on the menu, sharing stories and laughter.
Notes
Substitute gluten free noodles if desired. Pair with crusty bread or a light white wine such as Pinot Grigio.
Required Tools
Large stockpot, Slotted spoon, Chefs knife, Cutting board, Ladle
Allergen Information
Contains: Egg (in egg noodles). May contain: Gluten (in noodles). For gluten free, use certified gluten free noodles. Always check labels on noodles and broth for potential allergens.
Save 
This chicken noodle soup is sure to become a family favorite, combining simplicity and deliciousness in every spoonful.
Recipe FAQ
- → What type of chicken is best for this soup?
Bone-in, skin-on chicken thighs or breasts are ideal for a rich, flavorful broth and tender meat.
- → Can I use gluten-free noodles?
Yes, gluten-free noodles can be substituted to accommodate dietary preferences without sacrificing texture.
- → How do I make the broth more flavorful?
Simmer the chicken longer or add aromatic vegetables like parsnips for extra depth.
- → Can I prepare this soup faster with cooked chicken?
Using rotisserie or leftover cooked chicken speeds up the process; simmer broth just with aromatics before adding chicken.
- → What herbs enhance the soup’s flavor?
Parsley, thyme, and oregano contribute a fresh and earthy aroma that complements the chicken and vegetables.
- → How are the vegetables cooked in this dish?
Onion, carrots, and celery are sautéed in olive oil until softened before combining with the broth for richer flavor.