This 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.
Chicken noodle soup is a staple meal in the fall and winter. Today I want to show you how I make chicken noodle soup in very easy steps. You can serve a bowl of chicken noodle soup as a meal or as a side dish.
Why You'll Love This Homemade Chicken Noodle Soup
- Tasty clear broth. The clear broth is made of chicken thighs and vegetables simmered together for about 25 minutes to create a rich flavor.
- Simple and Real Ingredients. This cold-fighting chicken soup is so easy to make. It definitely tastes better and is less artificial than canned soup! And most importantly, you can control the amount of salt you put in this recipe.
- Healthy. 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.
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.
- Onion, Garlic, Celery, and Carrots. I used them to add sweetness and umami flavor to the soup.
- Bay Leaf. I used the bay leaf to add an intense aroma and flavor to the soup.
- Ginger. Ginger is known for its anti-inflammatory properties and it adds a comforting kick to the soup.
- Thyme sprigs. I used fresh thyme sprigs to add complexity and warmth to the soup.
- Chicken stock. I used chicken stock to create a richer flavor for the soup.
- Egg noodles. This type of noodle is made of flour and egg. It's the best noodle to put in chicken soup.
- Salt and black pepper.
How to Make Chicken Noodle Soup From Scratch
Step 1. Brown the Chicken Thighs
- Pat chicken thighs dry with a paper towel. Season with salt and pepper.
- Heat oil in a pot. Brown the chicken thighs for about 4 minutes on each side 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 the 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.
How to Make Chicken Noodle Soup with Rotisserie Chicken
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, and simmer for 5 minutes or until the vegetables are tender.
Step 3. Add Egg Noodles and Ginger
Add egg noodles and ginger to 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, and cook for about 2 minutes. Adjust seasoning with salt and pepper if needed.
Remove bay and thyme leaves from the soup before serving.
- Let the 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. Make sure that you freeze the soup in individual servings so you can reheat it easily.
- Properly stored, this chicken soup can last up to 3-5 days in the fridge or up to 4-6 months in the freezer.
How To Reheat
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.
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
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 3-4 minutes on each side. 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.