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The Best Homemade Chicken Noodle Soup Recipe for a Cozy Dinner

The Best Homemade Chicken Noodle Soup

This comforting chicken noodle soup combines tender chicken, vegetables, wide egg noodles, and herbs in a savory broth. It makes 6–8 generous servings and is perfect for a satisfying family dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 3 medium Carrots, peeled and sliced
  • 3 stalks Celery stalks, sliced
  • 3 cloves Garlic cloves, minced
  • 8 cups Low-sodium chicken broth or stock
Chicken and Seasonings
  • 1 pound Boneless, skinless chicken breasts or thighs
  • 2 leaves Bay leaves
  • 1 teaspoon Dried thyme
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Freshly ground black pepper
Noodles and Finish
  • 6-8 ounces Wide egg noodles
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon Fresh lemon juice, optional

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, sliced carrots, and celery, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic, since it can become bitter.
  3. Pour in the chicken broth and add the chicken, bay leaves, dried thyme, kosher salt, and black pepper. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.
  4. Partially cover the pot and simmer for approximately 20–25 minutes, or until the chicken reaches 165°F internally and is fully cooked. Remove the chicken and bay leaves from the pot.
  5. Shred or chop the chicken into bite-size pieces. Return the chicken to the pot, add the wide egg noodles, and simmer according to the package directions, usually 6–8 minutes, until tender.
  6. Stir in the chopped parsley and optional lemon juice. Taste only after the noodles and chicken are back in the pot, then adjust the salt and pepper before serving.

Notes

For make-ahead soup, cook the egg noodles separately and add them to each bowl when serving because noodles continue absorbing broth during storage. For a richer broth, use 2 1/2–3 pounds bone-in chicken thighs or homemade chicken stock. Already-cooked chicken can also be used: simmer the vegetables and broth for 15–20 minutes, then add 3–4 cups shredded cooked or rotisserie chicken during the final 5 minutes.