There are few things more restorative than a bowl of proper, homemade chicken noodle soup. The scent of aromatic vegetables and rich chicken broth simmering on the hob is a signal that everything is going to be alright. It’s a hug in a bowl, a nourishing meal that warms you from the inside out. This isn’t a soup from a tin; it’s the real deal, packed with tender shredded chicken, soft vegetables, and satisfying noodles, all swimming in a golden broth that we build from scratch. This is my go-to recipe when the nights draw in and I just want something nourishing and warm.

What makes this particular chicken noodle soup recipe so special is the depth of flavour we achieve in a relatively short amount of time. We’re not cutting corners, but we are being clever. By using good-quality chicken thighs and building our flavour base carefully with a classic mirepoix (that’s just the fancy name for onions, carrots, and celery), we create a broth that tastes like it has been simmering for hours. The addition of fresh herbs at the end brightens everything up, lifting the rich, savoury notes with a touch of freshness.

This is a recipe for anyone who needs a bit of culinary comfort. It works wonderfully for a wholesome family lunch on a weekend, a reviving meal when you’re feeling under the weather, or a simple supper on a chilly evening. It’s a straightforward recipe that delivers a truly satisfying result every single time.

Recipe Overview

This chicken noodle soup recipe focuses on developing a deep, savoury flavour base without spending all day in the kitchen. The result is a golden, aromatic broth filled with tender chicken, perfectly cooked vegetables, and slurpable noodles. After a few attempts, I found that simmering the chicken thighs directly in the broth not only cooks them perfectly but also enriches the soup immeasurably.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Chicken Noodle Soup

• Genuine Flavour: We build a rich, golden broth using chicken thighs, aromatic vegetables, and herbs. It’s savoury with a subtle sweetness from the carrots and a fresh lift from the parsley and thyme.
• Ready in Under an Hour: From chopping the first onion to ladling the finished soup into bowls, the whole process takes about 60 minutes, making it ideal for a weeknight.
• Flexible Recipe: You can easily swap the vegetables. Leeks work beautifully instead of onions, and a handful of spinach or kale can be stirred in at the end. Don’t have egg noodles? Any small pasta shape will do.
• Great for a Cosy Night In: This soup is just the ticket for a quiet evening. It’s a complete meal in one bowl that feels both nourishing and indulgent.
• Family Tested: My kids always ask for this when they’re feeling a bit under the weather, and it never fails to get a smile. It’s one of those recipes that always gets compliments from everyone who tries it.

Chicken Noodle Soup

⏱️ 15 min prep  •  🍳 50 min cook  •  👥 6 servings

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Ingredients You’ll Need

For the best chicken soup, using quality ingredients makes all the difference. I always opt for free-range chicken thighs as they have so much more flavour than breast meat and stay wonderfully tender. When it comes to stock, a good liquid stock like Knorr or Marigold Bouillon gives a much richer result than a simple stock cube.

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 large carrots, peeled and diced
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 700g boneless, skinless chicken thighs
• 2 litres good-quality chicken stock
• 1 bay leaf
• 2 sprigs fresh thyme
• 150g medium egg noodles
• 3 tbsp fresh flat-leaf parsley, chopped
• Salt and freshly ground black pepper to taste

Kira’s Tip: For an extra layer of savoury depth, I sometimes add a leftover Parmesan rind to the broth while it simmers. Just remember to remove it before serving! It’s an old Italian trick that adds a wonderful umami note.

How to Make Chicken Noodle Soup

The process for this soup is straightforward. We create our flavour base, simmer the chicken until it’s fall-apart tender, and then finish it with the noodles and fresh herbs. The key is to let the broth simmer gently to allow the flavours to meld together.

1. Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery (the mirepoix). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
2. Add Chicken and Broth: Place the chicken thighs on top of the vegetables in the pot. Pour in the chicken stock, making sure the chicken is fully submerged. Add the bay leaf and fresh thyme sprigs.
3. Simmer Gently: Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 25-30 minutes, or until the chicken is cooked through and tender. It’s important to maintain a gentle simmer, not a rolling boil, to keep the broth clear and the chicken tender. You can check the chicken is cooked by ensuring it reaches a safe internal temperature, as advised by the Food Standards Agency.
4. Shred the Chicken: Carefully remove the cooked chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf and thyme sprigs from the pot.
5. Cook the Noodles: Return the soup to a simmer. Add the egg noodles to the pot and cook according to the package directions, usually for about 6-8 minutes, until they are al dente. I find it’s best to cook them directly in the broth so they absorb all that wonderful flavour.
6. Finish and Season: Return the shredded chicken to the pot. Stir in the freshly chopped parsley. Taste the soup and season generously with salt and freshly ground black pepper. Let it simmer for one more minute for the flavours to come together.
7. Serve: Ladle the hot chicken noodle soup into warm bowls and serve immediately.

Tips From My Kitchen

• Temperature Control: Don’t let the soup boil rapidly once the chicken is in. A very gentle simmer is all you need. Boiling can make the chicken tough and the broth cloudy. Keep the heat on low to medium-low.
• The Secret Step: I learned that sweating the mirepoix properly is crucial. Don’t rush this part. Cooking the onions, carrots, and celery slowly for a good 10 minutes allows their natural sugars to release, building a sweet, aromatic foundation for your soup.
• Make-Ahead: You can make the soup base (up to step 4) a day or two in advance. Store the broth and shredded chicken separately in the fridge. When you’re ready to serve, simply reheat the broth, add the chicken and cook the noodles fresh.
• Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Be aware that the noodles will continue to absorb liquid and may become very soft. If you plan to have leftovers, you might prefer to cook and store the noodles separately.

Equipment You’ll Need

• Large stockpot or Dutch oven
• Ladle
• Sharp knife and cutting board
• Two forks (for shredding chicken)

Common Mistakes to Avoid

• Adding Noodles Too Early: If you add the noodles at the beginning, they will turn to mush by the time the soup is ready. Add them only in the last 10 minutes of cooking so they are perfectly tender when you serve.
• Boiling Vigorously: A rolling boil can make the chicken tough and the broth greasy. A gentle, lazy simmer is the key to a clear broth and tender meat. Keep an eye on the heat and adjust as needed.
• Under-seasoning: Stock provides a good base, but the soup needs your help to truly sing. Don’t be shy with the salt and pepper at the end. Taste and adjust until the flavours feel balanced and vibrant.

What to Serve With Chicken Noodle Soup

While this soup is a hearty meal on its own, a little something on the side can make it even better. Here are a few of my favourite pairings:

• Crusty Bread: A thick slice of fresh, crusty bread or a warm bread roll is ideal for dipping into that gorgeous broth.
• A Simple Green Salad: A crisp green salad with a light vinaigrette provides a fresh contrast to the warmth of the soup.
• A Toasted Cheese Sandwich: For an ultimate comfort pairing, serve a half a toasted cheese sandwich alongside. The melty cheese and savoury soup are a match made in heaven. If you’re feeling extra hungry, a half of one of my Smoked Beef Sandwiches Lunch also works brilliantly.

Frequently Asked Questions

Chicken Noodle Soup

A classic, comforting soup with tender shredded chicken, soft vegetables, and hearty egg noodles simmered in a rich, flavorful broth.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 435

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large onion finely chopped
• 2 large carrots peeled and diced
• 2 celery stalks finely chopped
• 2 cloves garlic minced
• 700 g boneless skinless chicken thighs
• 2 litres good-quality chicken stock
• 1 bay leaf
• 2 sprigs fresh thyme
• 150 g medium egg noodles
• 3 tbsp fresh flat-leaf parsley chopped
• Salt and freshly ground black pepper to taste

Method

 

1. Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery (the mirepoix). Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
2. Add Chicken and Broth: Place the chicken thighs on top of the vegetables in the pot. Pour in the chicken stock, making sure the chicken is fully submerged. Add the bay leaf and fresh thyme sprigs.
3. Simmer Gently: Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 25-30 minutes, or until the chicken is cooked through and tender. It’s important to maintain a gentle simmer, not a rolling boil, to keep the broth clear and the chicken tender. You can check the chicken is cooked by ensuring it reaches a safe internal temperature, as advised by the Food Standards Agency.
4. Shred the Chicken: Carefully remove the cooked chicken thighs from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf and thyme sprigs from the pot.
5. Cook the Noodles: Return the soup to a simmer. Add the egg noodles to the pot and cook according to the package directions, usually for about 6-8 minutes, until they are al dente. I find it’s best to cook them directly in the broth so they absorb all that wonderful flavour.
6. Finish and Season: Return the shredded chicken to the pot. Stir in the freshly chopped parsley. Taste the soup and season generously with salt and freshly ground black pepper. Let it simmer for one more minute for the flavours to come together.
7. Serve: Ladle the hot chicken noodle soup into warm bowls and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb broth, so you may need to add a splash of stock when reheating.

I really hope you give this chicken noodle soup a try. It’s more than just a recipe; it’s a bowl of pure, unadulterated comfort that I come back to again and again. It’s proof that simple, honest ingredients can create something truly wonderful. Let me know how you get on in the comments below – I’d love to hear from you!