A delicious and very comforting homemade chicken noodle soup recipe. It's a hearty soup to make all year round, especially during cold and flu season.
This homemade chicken soup from scratch is packed with flavors and vegetables that help build a healthy immune system to fight off common colds.
Based on studies, a warm bowl of chicken soup may help clear nasal congestion and ease cold symptoms. It's a true comfort food that always makes us feel better.
About This Homemade Chicken Noodle Soup:
The clear-broth is made of chicken thighs and vegetables simmered together for about 25 minutes to create a rich flavor.
This cold-fighting chicken soup is so easy to make. It definitely tastes better and less artificial than canned soup! And most importantly, you can control the amount of salt you put in this recipe.
Homemade Chicken Noodle Soup Ingredients:
To make the chicken soup from scratch, you will need the following ingredients:
- Chicken thighs. Chicken is high in tryptophan, which helps your body produce serotonin that stabilizes your mood and feelings. For a quicker cooking time, you can use rotisserie chicken.
- Bay leaves
- Thyme sprigs
- Chicken stock or broth
- Egg noodles
- Salt and black pepper to taste
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How to Make Homemade Chicken Noodle Soup From Scratch:
Step 1. Brown the Chicken Thighs
Heat oil in a large soup pot. Brown the chicken thighs for about 4 minutes over moderately high heat. Set aside.
Step 2. Cook the Aromatic Flavor Base
Use about 2 tablespoons of chicken grease to cook onion and garlic over medium-high heat for about 4-5 minutes or until translucent but not browned.
Step 3. Simmer
Add chicken stock, stirring to loosen browned bits from pan. Add diced carrots, celery, bay leaves, thyme, and browned chicken thighs into the pot. Bring to a boil, lower the heat, cover, and simmer for 25 minutes.
Step 4. Add Egg Noodles and Ginger
Remove the chicken thighs from the pot. Add egg noodles and ginger. Cook, uncovered for about 4-5 minutes.
Step 5. Add Shredded Chicken Thighs
Shred the chicken thighs and put them back into the pot. Cook for 2 minutes or until the noodles are al dente.
If the broth is too little, you can add 1-2 cups of hot chicken broth into the soup. Adjust seasoning with salt and pepper if needed.
Remove bay and thyme leaves from the soup before serving.
Can I use Leftover Rotisserie Chicken to Make Chicken Noodle Soup?
Absolutely! And here's how to make homemade chicken noodle soup with leftover rotisserie chicken.
Step 1. Cook the Mirepoix
Cook the onion, carrots, and celery over medium-high heat for about 7 minutes. Add garlic and cook for 1 minute.
Step 2. Simmer
Add chicken broth, thyme, and bay leaves. Bring to a boil then lower the heat, simmer for 5 minutes or until the vegetables are tender.
Step 3. Add Egg Noodles and Ginger
Add egg noodles and ginger into the pot. Cook the pasta for about 4-5 minutes.
Step 4. Add Leftover Chicken
Add about 4 cups of shredded chicken into the pot, cook for about 2 minutes. Adjust seasoning with salt and pepper if needed.
Remove bay and thyme leaves from the soup before serving.
How to Store Leftover Chicken Soup:
First, let soup cool at room temperature but no longer than 2 hours. After it is completely cool, store it in an airtight container and transfer it to the refrigerator.
Properly stored, this chicken soup can last up to 3-5 days in the fridge or up to 4-6 months in the freezer. Make sure that you freeze the soup in individual servings so you can reheat it easily.
How To Reheat Frozen Soup:
The frozen soup should be defrosted overnight in the fridge. You can reheat the leftover:
- In the microwave. Place the soup into a microwave-safe individual serving container. Microwave for about 20-30 seconds, open the microwave's door, stir the soup and cook for 20-30 seconds or until the center of the soup is at least 165°F.
- On the stove. Bring to a boil on high heat, reduce to medium-low heat, and simmer for a few minutes or until the center of the soup is at least 165°F.
Make sure to use up your leftovers within three or four days or freeze them again in meal-size portions.
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
Homemade Chicken Noodle Soup
- 6 chicken thighs, (bone-in and skin on)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon canola oil
- 3 garlic cloves, (minced)
- 2 cups diced onion
- 1¼ cups diced carrots
- 1¼ cups diced celery
- 2 bay leaves
- 3 thyme sprigs
- 8 cups chicken broth
- 8 oz uncooked egg noodles
- 2 thin ginger slices, (about 2" x 0.5 " each)
- Pat chicken thighs dry with paper towels. Season with salt and black pepper.
- Heat oil in a pot over medium-high heat. Sear chicken thighs until brown for about 4 minutes. Transfer to a plate. Reserve about 2 tablespoons of grease and discard the remaining.
- Add onion and cook for 4 minutes. Add garlic and cook for 1 minute.
- Add broth, stirring to loosen browned bits from pan. Add carrots, celery, bay leaves, and thyme. Bring to a boil, then lower the heat to medium, simmer, covered, until the chicken is fully cooked for 20-25 minutes.
- Remove the chicken from the pot and skim off the fat that rises to the top. Add ginger slices and egg noodles. Cook, uncovered, for 4-5 minutes.
- Shred the chicken thighs, discard the skin, and put them back into the pot. Cook for 2 minutes or until the pasta is al dente.
- If the broth is too little, you can add 1-2 cups of hot chicken broth into the soup. Adjust seasoning with salt and black pepper according to your liking.
- Serve with chopped parsley.