Chicken Noodle Soup
by Sommer Collier — last updated on Sep 24, 2025 This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
This is the BEST Chicken Noodle Soup Recipe we’ve ever made! Our Homemade Chicken Noodle Soup is so delicious, and you can make it on the stovetop, in the slow cooker, or in the Instant Pot.
Sommer’s Recipe Notes
There is nothing quite like a classic homemade chicken noodle soup! And my best chicken soup recipe seriously raises the bar on how delicious chicken soup can be.
I have a few criteria on what classic chicken noodle soup should be: It should look and smell comforting. It should be full of flavor, yet gentle on the belly. It should have a good balance of noodles, vegetables, and chicken floating in a lightly zesty broth. But above all, chicken noodle soup should be easy to make.
Taste the BEST Chicken Noodle Soup Recipe…
What sets my homemade chicken noodle soup recipe apart from the rest:
- It’s chunky and well-balanced, with plenty of protein, and veggies tucked between the noodles.
- We used bone-in chicken with skins and chicken broth, to intensify the chicken flavor. (Some recipes call for either bone-in chicken and water, or chicken breasts and broth.) Using both makes a big difference.
- We also enhanced the broth by adding a little bit of turmeric for color, and cornstarch at the end to thicken the broth just a tad. It’s not thick, mind you, and it’s not watery. It’s just right! (PS, turmeric also offers additional healing properties.)
- We focused on freshness with vegetables, herby essence, and a pop of lemon juice to brighten things up.
- We used dried noodles that feel homemade once they cook.
- And best of all, we did all this while taking out unnecessary steps, so the recipe isn’t daunting.
Ingredients You Need
- Oil or Butter – To brown the chicken.
- Bone-In Chicken Thighs – Thighs offer the best flavor, but you can also use a mix of bone-in thighs and breasts.
- Onion and Garlic – For zesty undertones.
- Celery – Sliced thin.
- Carrots – Sliced into rounds.
- Chicken Broth – The base of the soup.
- Fresh Thyme Leaves – You could also use dried thyme, if you can’t find it fresh.
- Bay Leaves – For deep herby notes.
- Turmeric – For color.
- Kluski Egg Noodles – Because they taste and feel homemade.
- Chopped Fresh Parsley – To add freshness at the end.
- Fresh Lemon Juice – Also for freshness.
- Cornstarch – Just a little, for thickening.
- Salt and Pepper – Always.
How To Make Chicken Noodle Soup
- Brown the Chicken. Set a large pot or Dutch oven over medium heat. Add the olive oil. Place the chicken skin-side down in the pot. Brown the chicken skin.
- Sauté the Vegetables. Place the onions and minced garlic in the chicken fat. Stir and saute for several minutes. Then stir in the celery, carrots, and thyme and saute another minute or two.
- Simmer the Soup. Add the chicken pieces, chicken broth, bay leaves, and turmeric to the pot. Cover, bring to a boil, and simmer.
- Now the Noodles. Stir the egg noodles into the soup and simmer another minute or so, until the pasta is cooked.
- Shred the Chicken. Pull out the chicken and place it on a cutting board. Shred the tender chicken with a fork, and stir the chicken back into the soup.
- Freshen Up. Add the lemon juice and parsley! Taste the soup and add a pinch of salt if needed.
Find the full Chicken Soup recipe with ingredient proportions, detailed instructions, video tutorial, and cooking tips in the printable form at the bottom of the post. There, you will also find Crock Pot and Instant Pot instructions!
Tips & Tricks
- Make sure to get a good sear on the chicken first! This builds flavor in the pot and offers more flavor than just boiling the chicken.
- Use a flavorful broth! The broth makes all the difference here in this chicken soup recipe when making chicken noodle soup. Make sure to use a high-quality broth, and if you can, make it homemade!
- For ease, you can use shredded rotisserie chicken instead. However, the broth will not have as much flavor as when you cook raw chicken in it! Add the shredded leftover chicken in at the end so that it does not get overcooked!
- Serve with a squeeze of lemon juice for added flavor at the end!
Serving Suggestions
You can eat this homemade chicken noodle soup on its own, or serve it with some delicious sides to create a more hearty meal! Whenever I am feeding a crowd, I like to have some additional side dishes to make sure everyone gets nice and full. Here are some of my favorites to pair with chicken soup:
- Homemade Breadsticks
- Garlic Bread
- Air Fryer Green Beans
- Cheesy Pull-Apart Bread
- Kale Caesar Salad
- Biscuits
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes, but unlike the bone-in chicken, you shouldn’t brown them. Instead, just simmer them for 15 to 20 minutes in the broth and then shred the chicken.
Can I use bone broth in this recipe?
Absolutely! Use it in the same proportion as with chicken broth or chicken stock.
How long does this recipe last?
If stored properly in an airtight container, this recipe can last in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.
More Chicken Soup Recipes You Will Love:
Homemade Chicken Noodle Soup Recipe
Homemade Chicken Noodle Soup Recipe: Our Best Chicken Noodle Soup is so delicious! Make it on the stovetop, in the slow cooker, or in the Instant Pot.
Servings: 10
Video
Ingredients
- 1 teaspoon oil or butter
- 2 1/2 pounds bone-in chicken thighs (or a mix of thighs and breasts)
- 1 large sweet onion, peeled and chopped
- 2-4 cloves garlic, minced
- 1 1/2 cups sliced celery
- 1 1/2 cups sliced carrots
- 1 tablespoon fresh thyme leaves (1 teaspoon dried)
- 12 cups chicken broth
- 2 bay leaves
- 1/4 teaspoon turmeric
- 8 ounce Kluski egg noodles
- 1/4 cup chopped parsley
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- Salt and pepper
Instructions
- Set a large 6-8 quart soup pot over medium heat. Add the oil. Generously salt and pepper the chicken thighs on both sides. Place them skin-side down in the pot. Brown the chicken skin, then flip and cook the chicken another 3 minutes. Remove the chicken from the pot and set aside.
- Place the onions and garlic in the chicken fat. Stir and saute for 3-4 minutes. Then stir in the celery, carrots, and thyme and saute another 2 minutes.
- Add the chicken broth, bay leaves, and turmeric to the pot. Then place the chicken thighs in the broth. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and simmer for 30 minutes. (Turn the heat down a little, if needed.)
- Use tongs to pull out the bay leaves, and chicken thighs. Place the chicken on a cutting board. Then stir the egg noodles into the soup and simmer another 6-9 minutes, until the pasta is cooked.
- Meanwhile, remove the chicken skins and bones. Shred the chicken with a fork. Then stir the chicken back into the soup.
- When the noodles are almost cooked, measure the cornstarch and lemon juice into a small bowl. Whisk well. Then stir the mixture into the soup to thicken the base a little. Finally, stir in the chopped parsley. Taste, then salt and pepper as needed.
Notes
Crockpot Chicken Noodle Soup:
- Brown the chicken and vegetables on the stovetop as directed.
- Then place all the ingredients, except the noodles and parsley, in the slow cooker. Cook on low for 6-8 hours, or on low for 3-4 hours.
- Then stir in the noodles, cover, and cook another 30 minutes.
- Meanwhile, take out the chicken. Discard the bones and skin. Shred the chicken and place back into the slow cooker. Stir in the parsley and serve.
- Follow steps 1 and 2 from the original recipe above in a 6+ quart Instant Pot, using the Saute setting.
- Add the chicken thighs, chicken broth, bay leaves, and turmeric to the pot. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and set on the Soup setting for 10 minutes.
- Perform a natural release. It will take 8-10 minutes for the steam valve to drop.
- Then set on manual to simmer and follow the recipe instructions 4, 5, and 6. (above)
Nutrition
Serving: 1.5cups, Calories: 279kcal, Carbohydrates: 23g, Protein: 16g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 87mg, Sodium: 1122mg, Potassium: 573mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3520IU, Vitamin C: 27mg, Calcium: 55mg, Iron: 2mg
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Very delicious recipe. I must try it. Here are some information on how long does cooked chicken last in the fridge
I love everything about this recipe. You nailed it! Thanks for sharing
Wow. Delicious! I used boneless thighs and deglazed the pan with a bit of white wine before adding in onions and garlic. Also added 4 tablespoons of better than bouillon chicken base to veggies prior to adding 12 cups of water ( 1 tsp of base per 8 oz of water to make 1 cup of stock) reduced simmer time to 20 min before removing chicken and cooking pasta. Used medium shell pasta and cooked for 9 min. No need for additional salt. Such a simple and delicious recipe. Thank you!
This is my new favorite chicken noodle soup :) thanks so much!
Really great soup…. Didn’t have turmeric and we used small shells instead of the egg noodles. Not even salty tasting… I just added the salt to my bowl since hubby isn’t a big salt fan…. Whatever we had left, we put into freezer bags for a quick lunch for home or when hubby wants it at work….
i made it today because i have a cold, it was delicious…… thank you for this amazing recipe 😊
Best chicken noodle soup I’ve made by far!!! I’ve made it so many times and it’s always a bonus when the kids love it too!!!! Thank you for sharing. I don’t thicken the soup or put lemon in it.
Making this soup for the third time in as many months. Love the flavor. And the lemon/cornstarch slurry adds just the right amount of acid.
I just made this and it is absolutely delicious. Easy to make and the flavours are fantastic. It was a huge family hit for lunch. Thank you for sharing the recipe.
Love all the flavors here, I already know I’m going to enjoy this recipe a lot!
I love the use of the thinner egg noodles in this recipe, so yummy!
Just made this soup and it is truly the best, most flavorful chicken noodle soup I have ever had! Some changes in my recipe… 1) I used 2 parts bone broth 1 part normal chicken broth, which added lots of nutrients and flavor! 2) I added close to double the noodles than it asked for. I used frozen egg noodles which had great texture/chew and they were no preservatives. 3) I used fresh thyme from our garden which had a much stronger flavor! Would recommend this to everyone!!