Homemade Chicken Noodle Soup

5 from 3 votes

Homemade Chicken Noodle Soup

This Homemade Chicken Noodle Soup is cozy, flavorful, and ridiculously easy to make. My foolproof recipe is packed with tips for rich broth and tender noodles—with just 15 minutes of prep! 🥣

Prep Time15

Cook Time55

Total Time1 10

Course: Main Course, Soup

Cuisine: American

Keyword: Homemade chicken noodle soup

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

⅓ cup olive oil
2 ½ cups finely-chopped onion
1 cup sliced celery
1 cup diced carrot
2 tsp kosher salt divided
2 tsp minced garlic
8 cups chicken broth
4 tsp soy sauce or 1 tsp more kosher salt
1 tsp dried parsley
4 oz egg noodles
2 tbsp unsalted butter
2 lbs bone-in chicken thighs or legs

US Customary - Metric

Instructions

Cook the veggies: Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots with 1 tsp kosher salt. Sauté for 5-6 minutes until softened. Add garlic and cook for 1 minute more.
Add chicken and broth: Pour in the chicken broth and soy sauce, and add the raw chicken thighs or legs.
Stir in dried parsley and the remaining 1 tsp kosher salt (or 2 tsp if you aren't using soy sauce).
Bring to a boil, then reduce the heat to low. Cover partially and simmer for 45-55 minutes, until the chicken is fully cooked and tender.
Shred the chicken: Remove the chicken from the pot and let it rest for a few minutes. Shred it with two forks, discarding the bones. Return the shredded chicken to the pot.
Cook the noodles: Stir in the egg noodles and let them cook for 10-12 minutes, or until tender.
Finish the soup: Stir in the butter until melted. Taste and adjust seasoning with a splash of soy sauce or additional salt, if needed.

Notes

Chicken Substitutes: Boneless chicken thighs or breasts can be used, but keep an eye on cooking time to ensure tenderness.

Soy Sauce: Adding soy sauce gives a rich umami flavor to the broth and gorgeous golden color.

Carrots: Save time by using baby carrots instead of peeling and chopping whole carrots.

Noodles: Egg noodles absorb a lot of liquid. If you want a brothy soup, resist adding more noodles than the recipe calls for.

Nutrition