Why This Is The BEST Chicken Noodle Soup Recipe
There is nothing quite like a classic homemade chicken noodle soup! And my best chicken soup recipe seriously raises the bar on how delicious chicken soup can be. I have a few criteria on what classic chicken noodle soup should be: It should look and smell comforting. It should be full of flavor, yet gentle on the belly. It should have a good balance of noodles, vegetables, and chicken floating in a lightly zesty broth. But above all, chicken noodle soup should be easy to make. That’s because, so often when we make it, we are cooking our Best Chicken Noodle Soup recipe for someone we love who is sick in bed. Or maybe we are sick and should be in bed. This is what really sets my chicken noodle soup recipe made from scratch apart from the rest:
It’s chunky and well-balanced, with plenty of protein, and veggies tucked between the noodles. We used bone-in chicken with skins and chicken broth, to intensify the chicken flavor. (Some recipes call for either bone-in chicken and water, or chicken breasts and broth.) Using both makes a big difference. We also enhanced the broth by adding a little bit of turmeric for color, and cornstarch at the end to thicken the broth just a tad. It’s not thick, mind you, and it’s not watery. It’s just right! (PS, turmeric also offers additional healing properties.) We focused on freshness with vegetables, herby essence, and a pop of lemon juice to brighten things up. We used dried noodles that feel homemade once they cook. And best of all, we did all this while taking out unnecessary steps, so the recipe isn’t daunting.
Ingredients You Need
Oil or Butter – To brown the chicken. Bone-In Chicken Thighs – Thighs offer the best flavor, but you can also use a mix of bone-in thighs and breasts. Onion and Garlic – For zesty undertones. Celery – Sliced thin. Carrots – Sliced into rounds. Chicken Broth – The base of the soup. Fresh Thyme Leaves – You could also use dried thyme, if you can’t find it fresh. Bay Leaves – For deep herby notes. Turmeric – For color. Kluski Egg Noodles – Because they taste and feel homemade. Chopped Fresh Parsley – To add freshness at the end. Fresh Lemon Juice – Also for freshness. Cornstarch – Just a little, for thickening. Salt and Pepper – Always.
How To Make Chicken Noodle Soup
Brown the Chicken. Set a large pot or Dutch oven over medium heat. Add the olive oil. Place the chicken skin-side down in the pot. Brown the chicken skin. Sauté the Vegetables. Place the onions and minced garlic in the chicken fat. Stir and saute for several minutes. Then stir in the celery, carrots, and thyme and saute another minute or two. Simmer the Soup. Add the chicken pieces, chicken broth, bay leaves, and turmeric to the pot. Cover, bring to a boil, and simmer. Now the Noodles. Stir the egg noodles into the soup and simmer another minute or so, until the pasta is cooked. Shred the Chicken. Pull out the chicken and place it on a cutting board. Shred the tender chicken with a fork, and stir the chicken back into the soup. Freshen Up. Add the lemon juice and parsley! Taste the soup and add a pinch of salt if needed.
How to Make Chicken Noodle Soup in the Crockpot
With this recipe, you can also make Slow Cooker Chicken Noodle Soup. Simply sauté the chicken and veggies, then transport the recipe ingredients over to a crockpot. Cover and cook for 6-8 hours on low, or 3-4 hours on high heat.
How to Make Chicken Noodle Soup in an Instant Pot
You can also make this homemade chicken soup recipe in your Instant Pot! See the recipe below for details.
Get the Full (Printable) Homemade Chicken Noodle Soup Recipe + Video Below!
Tips & Tricks
Make sure to get a good sear on the chicken first! This builds flavor in the pot and offers more flavor than just boiling the chicken. Use a flavorful broth! The broth makes all the difference here in this chicken soup recipe when making chicken noodle soup. Make sure to use a high-quality broth, and if you can, make it homemade! For ease, you can use shredded rotisserie chicken instead. However, the broth will not have as much flavor as when you cook raw chicken in it! Add the shredded leftover chicken in at the end so that it does not get overcooked! Serve with a squeeze of lemon juice for added flavor at the end!
Serving Suggestions
You can eat this homemade chicken noodle soup on its own, or serve it with some delicious sides to create a more hearty meal! Whenever I am feeding a crowd, I like to have some additional side dishes to make sure everyone gets nice and full. Here are some of my favorites to pair with chicken soup:
Homemade Breadsticks Garlic Bread Air Fryer Green Beans Cheesy Pull-Apart Bread Kale Caesar Salad Biscuits
Can I use boneless chicken thighs?
Yes, but unlike the bone-in chicken, you shouldn’t brown them. Instead, just simmer them for 15 to 20 minutes in the broth and then shred the chicken.
Can I use bone broth in this recipe?
Absolutely! Use it in the same proportion as with chicken broth or chicken stock.
How long does this recipe last?
If stored properly in an airtight container, this recipe can last in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.
More Chicken Soup Recipes You Will Love:
Chicken Detox Soup Creamy Parmesan Chicken and Rice Soup Italian Chicken Orzo Soup Chimichurri Chicken Lentil Soup Healthy Chicken White Bean Soup Lean Green Chicken Soup Spicy Thai Chicken Soup Chicken Barley and Kale Soup Slow Cooker Chicken Enchilada Soup Slow Cooker Chicken Ramen Noodles Chinese Hot Pots Healthy Italian Wedding Soup Vietnamese Chicken Pho (Low Carb) Southwest Detox Soup Green Curry Chicken Soup Greek Lemon Chicken Soup Creamy Lemon Chicken Soup with Spinach Slow Cooker Buffalo Chicken Soup Famous Chicken Tortilla Soup Chicken and Dumplings Soup Chicken Minestrone Soup Creamy Chicken Tortellini Soup Low Carb Creamy Chicken Mushroom Soup Skinny Chicken Fajita Soup Skinny Creamy Chicken Broccoli Soup Chicken Cacciatore Soup
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