There’s something deeply comforting about a warm bowl of chicken noodle soup, and this Hearty Homemade Chicken Noodle Soup Recipe is exactly what you need on crisp days or when you want a soulful, nourishing meal. Made from wholesome ingredients and packed with rich flavors, it’s the kind of recipe that feels like a warm hug in every spoonful.
Why You Should Make This Recipe
Rich, layered flavors: Browning the chicken and sautéing fresh vegetables before simmering adds incredible depth that store-bought soups just can’t match.
Comfort food with a wholesome twist: This recipe uses simple, natural ingredients to create a nourishing meal that satisfies both body and soul.
Flexible and forgiving: Whether you’re using fresh chicken thighs or a leftover rotisserie bird, this soup adapts beautifully.
Perfect for any occasion: From chilly evenings to when you’re feeling under the weather, this soup always hits the spot with warmth and comfort.
Ingredients & Substitutions
The magic of this Hearty Homemade Chicken Noodle Soup Recipe lies in its simplicity. Each ingredient plays a vital role — from the tender chicken thighs for richness, to the trio of onion, celery, and carrot that bring vibrant color and flavor, to the egg noodles that provide the perfect chewy bite.
- Chicken thighs: Using bone-in, skin-on thighs delivers juicy meat and extra flavor, but chicken breast works if you want a leaner option.
- Vegetables: Onion, carrots, and celery are classic aromatics that create a base bursting with freshness and sweetness.
- Chicken broth: Homemade or store-bought both work—just choose a good-quality broth for pure taste.
- Egg noodles: Wide egg noodles soak up the broth perfectly; if you prefer, any pasta shape that cooks quickly can be swapped in.
- Chives and bay leaf: These final touches brighten the soup and add subtle herbal notes that elevate every spoonful.
How to Make Hearty Homemade Chicken Noodle Soup Recipe
Step 1: Brown the Chicken
Start by seasoning your chicken thighs generously with salt and freshly ground black pepper. Heat olive oil in a heavy Dutch oven until shimmering, then add the chicken skin-side down. Cook each side for about five minutes to lock in the juices and build a rich golden crust that forms the foundation for your soup’s deep flavor.
Step 2: Sauté the Vegetables
Throw in the chopped onion, carrots, and celery directly into the pot with the chicken. Let those veggies mingle and soften by sautéing them together for 3 to 5 minutes. This step releases their natural sweetness and creates an aromatic base that enhances every bite.
Step 3: Simmer the Soup
Pour in the chicken broth, add the bay leaf and chopped chives, then crank up the heat until the mixture boils. Once boiling, reduce to a gentle simmer and let it bubble away for about 15-20 minutes, allowing the chicken to cook through thoroughly and all the flavors to meld into one harmonious pot.
Step 4: Shred the Chicken
Remove the bay leaf and carefully fish out the chicken thighs. Place them on a cutting board and shred the meat with two forks, discarding skin and bones. This step is magic — that tender chicken will soak up the broth’s savory goodness once returned to the pot.
Step 5: Cook the Noodles and Finish
Bring the soup back to a rolling boil and toss in the egg noodles. Let them cook uncovered until al dente — watch closely because they absorb broth quickly and can get mushy if left too long. Then, stir in the shredded chicken and simmer for another 2-3 minutes to warm everything through. Finally, adjust salt and pepper to taste, sprinkle extra chives on top, and serve this ultimate cozy bowl piping hot.
How to Serve Hearty Homemade Chicken Noodle Soup Recipe
Garnishes
Fresh herbs like chopped chives or parsley add a lively burst of green and freshness right before serving. A squeeze of lemon juice or a dash of cracked black pepper can also enhance the flavors and bring a zesty brightness to your bowl.
Side Dishes
This soup pairs beautifully with warm crusty bread or buttery garlic rolls for dipping into that flavorful broth. A simple side salad with crisp greens and light vinaigrette can also balance the heartiness of the soup perfectly.
Creative Ways to Present
For a charming presentation, serve the soup in classic enamel mugs or rustic bowls with a sprinkle of fresh herbs on top. Layer a small dollop of crème fraîche or a drizzle of chili oil on the surface for a surprising twist that makes it feel extra special.
Make Ahead and Storage
Storing Leftovers
Store your leftover chicken noodle soup in airtight containers in the refrigerator and enjoy within 3 to 4 days. The flavors actually deepen over time, making it even tastier the next day!
Freezing
This soup freezes wonderfully. Just keep the noodles separate if you can to avoid mushiness; freeze the broth and chicken mixture in freezer-safe containers for up to 3 months. When thawed, add fresh noodles before reheating.
Reheating
Reheat on the stove over medium heat. If you’ve frozen without noodles, add fresh noodles and cook until tender. Stir gently to keep the chicken pieces intact and preserve that delightful homemade texture.
FAQs
-
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs offer more flavor and tenderness, chicken breast can be used for a leaner option. Just be careful not to overcook them as they dry out faster.
-
Do I need to cook the noodles separately?
No need! Add the egg noodles directly to the boiling soup and cook until al dente. This way, the noodles absorb the broth flavor, creating a more cohesive dish.
-
Can I make this soup vegetarian?
You can adapt the recipe by skipping the chicken and using vegetable broth with plenty of hearty vegetables. Add cooked tofu or beans for protein, and consider using egg-free pasta for a fully vegetarian meal.
-
How can I make this soup faster?
Use pre-cooked rotisserie chicken or leftover shredded chicken to skip the initial browning and cooking of raw chicken. This shortcut preserves flavor while saving time.
Final Thoughts
If you’re craving something both nourishing and deeply satisfying, this Hearty Homemade Chicken Noodle Soup Recipe is a must-try. It warms you from the inside out and offers that perfect blend of tender chicken, fresh veggies, and tender noodles in savory broth. So grab your pot, roll up your sleeves, and treat yourself to this comforting classic — you won’t regret it!
Print
Hearty Homemade Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting, classic chicken noodle soup recipe featuring tender, bone-in chicken thighs simmered with fresh vegetables and wide egg noodles in a flavorful homemade broth. Perfect for a cozy meal, this soup combines sautéing and simmering techniques for rich taste and satisfying texture.
Ingredients
Chicken and Seasoning
- 2 pounds skin-on bone-in chicken thighs, trimmed of excess skin or fat
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Vegetables
- 1 medium white onion, chopped
- 2 carrots, peeled and cut into ½-inch pieces
- 2 celery ribs, cut into ¼-inch pieces
Broth and Herbs
- 8 cups chicken broth
- 1 bay leaf
- 2 tablespoons chives, chopped
Noodles
- 5 ounces (about 3 cups) wide egg noodles
Instructions
- Season and Brown Chicken: Season the chicken thighs well with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken thighs skin-side down and cook about 5 minutes on each side until browned.
- Sauté Vegetables: Add chopped onion, carrots, and celery to the pot. Stir and sauté for 3-5 minutes to soften and blend flavors with the chicken.
- Add Broth and Simmer: Pour in chicken broth, add bay leaf and chopped chives. Cover the pot and bring to a boil over high heat, then reduce heat to low and simmer gently for 15-20 minutes until chicken is fully cooked.
- Shred Chicken: Remove bay leaf and transfer chicken to a cutting board. Discard skin and bones, then shred meat into bite-sized pieces using two forks.
- Cook Noodles: Bring soup back to a boil over medium-high heat. Add egg noodles and cook uncovered until noodles are al dente, about 5-7 minutes.
- Combine and Heat: Return shredded chicken to soup and cook for an additional 2-3 minutes over medium heat to warm through.
- Season and Serve: Taste soup and adjust salt and pepper as needed. Garnish with extra chopped chives and serve warm.
Notes
- Speed up the recipe by using pre-shredded chicken, rotisserie chicken, or leftovers.
- No need to pre-cook noodles; they cook quickly in the simmering broth.
- Dice onion, carrots, and celery evenly for balanced flavor in every bite.
- Avoid overcooking chicken to keep it tender and easy to shred; simmer gently once boiling.
- Do not overcook egg noodles to prevent mushiness.
- Season gradually with salt and pepper; broth may already have sodium.
- Tasting as you go helps achieve perfect flavor balance.
