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Homemade Chicken Noodle Soup
5 from 20 votes

Homemade Chicken Noodle Soup

Rika
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.
Prep Time 15 minutes
Cook Time 45 minutes
Course Soup
Cuisine American
Servings 12 cups
Calories 244 kcal

Ingredients
 

  • 6 chicken thighs, (bone-in and skin on)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoon oil
  • 3 garlic cloves, (minced)
  • 2 cups diced onion
  • cups diced carrots
  • 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)

Instructions
 

  • 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.

Nutrition

Calories: 244kcalCarbohydrates: 19gProtein: 13gFat: 13gSaturated Fat: 3gCholesterol: 71mgSodium: 834mgPotassium: 399mgFiber: 2gSugar: 2gVitamin A: 2342IUVitamin C: 15mgCalcium: 38mgIron: 1mg
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