Classic Chicken Noodle Soup From Scratch

This chicken noodle soup features a savory broth developed by simmering chicken thighs directly with the vegetables. The base starts with a classic mirepoix of onion, carrots, and celery, which are sautéed to soften them and release their sweetness. Using chicken thighs contributes flavor and helps the meat stay moist and tender after simmering.

The recipe finishes with tender egg noodles and fresh parsley. Controlling the heat is a key part of the process. A gentle simmer, rather than a hard boil, preserves the clarity of the broth and the texture of the chicken and vegetables. A final adjustment of salt and pepper after cooking brings the flavors together. For another comforting meal, try this stovetop-to-oven baked macaroni and cheese.

Ingredients

Makes About 12 cups (6 servings)

• 2 tablespoons (30 ml) olive oil or other neutral oil
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and sliced into 1/4-inch (6 mm) rounds
• 3 celery stalks, sliced into 1/4-inch (6 mm) pieces
• 4 cloves garlic, minced
• 1 1/2 pounds (680 g) boneless, skinless chicken thighs
• 8 cups (1.92 L) low-sodium chicken broth
• 2 cups (480 ml) water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 6 ounces (170 g) wide egg noodles
• 1/2 cup (30 g) chopped fresh flat-leaf parsley

Method

1. Sauté the vegetables Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8 to 10 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Simmer the chicken Place the chicken thighs in the pot with the vegetables. Pour in the chicken broth and water. Add the bay leaves, dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Increase the heat to bring the liquid to a simmer, then reduce the heat to low, cover, and let it gently simmer for 20 to 25 minutes, or until the chicken is cooked through.
3. Check chicken temperature Carefully remove the chicken thighs from the pot and place them on a cutting board. Use an instant-read thermometer to ensure the internal temperature has reached 165°F (74°C). Let the chicken rest for a few minutes until it is cool enough to handle.
4. Shred the chicken While the chicken cools, remove and discard the bay leaves from the soup. Use two forks or your fingers to shred the chicken into bite-sized pieces. Set the shredded chicken aside.
5. Cook the noodles Bring the broth in the pot to a boil over medium-high heat. Add the egg noodles and cook according to package directions, typically 7 to 9 minutes, or until they are tender. Stir occasionally to prevent the noodles from sticking together.
6. Combine and finish Reduce the heat to low. Return the shredded chicken to the pot and stir in the chopped fresh parsley. Taste the soup and adjust the seasoning with additional salt and pepper as needed. Let it heat through for a minute or two before serving.

Food safety: For food safety, cook chicken until an instant-read thermometer registers an internal temperature of 165°F (74°C).

Tips for a Flavorful Soup

Technique can make a difference in the final result. Here are a few points to consider as you cook.

• Do not boil the chicken: Simmer the chicken gently. A rolling boil can make the chicken tough and the broth cloudy. A gentle simmer, where only a few bubbles break the surface, results in tender meat and a clearer soup.
• Season in stages: The recipe calls for salt at the beginning of the simmer, which helps season the chicken and vegetables as they cook. Since broth saltiness can vary, it is best to do the final seasoning at the end after all ingredients are combined. Taste and add salt and pepper until the flavors are balanced.
• Vegetable cuts: The size of your vegetable pieces affects the texture. Cutting them to a uniform size, about 1/4-inch thick, helps them cook evenly and provides a consistent texture in each spoonful.

Swaps and Variations

This recipe can be adapted based on your preferences or what you have on hand. If you enjoy this soup, you might also like our Red Lentil Soup with Cumin and Lemon.

Ingredient Swaps

• Chicken: While chicken thighs are suggested for their flavor and moisture, you can use boneless, skinless chicken breasts. Check for doneness a few minutes earlier, as breast meat can cook faster.
• Noodles: Any pasta can work in this soup. Try small shells, ditalini, or broken spaghetti. A whole wheat pasta could also be used, but be aware it may absorb more liquid.
• Herbs: If you do not have fresh parsley, you can use 2 tablespoons of dried parsley, added with the thyme. A sprig of fresh rosemary or a teaspoon of dried marjoram added during the simmer can also contribute aroma.

Adding More Vegetables

To include more vegetables, consider adding them based on their cooking time. Add 1 cup of chopped mushrooms with the onions for an earthy flavor. Stir in 1 cup of frozen peas or corn during the last 5 minutes of cooking the noodles. A few handfuls of fresh spinach or kale can be wilted into the soup just before serving.

Storing and Reheating

Proper storage ensures the soup remains safe and enjoyable. Cool the soup to room temperature before storing, and refrigerate within 2 hours of cooking.

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Note that the noodles will continue to absorb liquid and may become very soft.
• Freezer: For longer storage, you can freeze the soup without the noodles, as they do not freeze and reheat well. Let the soup base cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months. When ready to serve, thaw the soup in the refrigerator overnight, reheat it on the stovetop, and cook a fresh batch of noodles to add in.
• Reheating: Reheat refrigerated soup gently on the stovetop over medium-low heat until it is steaming. For food safety, ensure leftovers are reheated to an internal temperature of 165°F (74°C).

This recipe was drafted with AI assistance and checked by our editors for measures, timings and food safety. It has not been through a test kitchen. How our recipes are made.