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a bowl of chicken noodle soup
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Homemade Chicken Noodle Soup

Our homemade chicken noodle soup is everything you want—comforting, flavorful, and easy to make! Using boneless chicken thighs and simple ingredients, it's ready in no time and perfect for busy weeknights or chilly evenings.
Prep Time5 minutes
Active Time35 minutes
Yield: 6 servings
Calories: 298kcal

Ingredients

  • 1 pound skinless boneless chicken thighs 4 to 5 thighs
  • 5 oz egg noodles or pasta of choice
  • 2 tablespoons butter or olive oil
  • 1 large onion chopped
  • 2 large carrots chopped
  • 2 stalks celery chopped
  • 1 heaped tablespoon minced garlic 4 cloves
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 8 cups chicken stock or broth
  • Salt and pepper to taste
  • 1/4 cup fresh parsley finely chopped

Instructions

  • Melt the butter (or your choice of oil) in a large pot or Dutch oven over medium heat. Toss in the chopped onions, carrots, and celery. Give it a good stir and let them soften up for about 5 to 6 minutes.
  • Stir in the garlic, bay leaves, and thyme. Cook for about a minute, just enough to wake up the flavors.
  • Pour in the chicken stock and bring it to a gentle simmer. Taste the soup and season with salt and pepper.
  • Nestle the chicken thighs into the broth, ensuring they're fully submerged. Cover the pot partially with a lid and let it simmer gently for about 20 minutes, stirring occasionally. Top up the broth if necessary.
  • Once the chicken is cooked, scoop it out onto a plate. Stir the noodles into the soup and cook them until tender—usually 6 to 10 minutes, depending on the type of noodles you use.
  • While the noodles cook, shred or dice the chicken into bite-sized pieces. Add the chicken into the pot and stir.
  • Taste the soup again and add more salt or pepper to the seasoning. Stir in the fresh parsley for a pop of color and freshness.