This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Best Chicken Noodle Soup Recipe (Homemade) – Our Homemade Chicken Noodle Soup is so delicious! Plus, you can make it on the stovetop, in the slow cooker, or in the Instant Pot.
Why We Love This Homemade Chicken Noodle Soup Recipe
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.
That’s because, so often when we make it, we are cooking our Best Chicken Noodle Soup recipe for someone we love who is sick in bed. Or maybe we are sick and should be in bed.
This is what really sets my chicken noodle soup recipe made from scratch 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 The Best 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.
Can I make chicken noodle soup in the crockpot?
With this recipe, you can also make Slow Cooker Chicken Noodle Soup.
Simply sauté the chicken and veggies, then transport the recipe ingredients over to a crockpot.
Cover and cook for 6-8 hours on low, or 3-4 hours on high heat.
Can I make chicken noodle soup in the Instant Pot?
Yep! You can also make this easy chicken soup recipe in your Instant Pot! See the recipe below for details.
Get the Full (Printable) Homemade Chicken Noodle Soup Recipe Below
Tips & Tricks
- Make sure to get a good sear on the chicken first! This starts to build 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:
- Chicken Detox Soup
- Creamy Parmesan Chicken and Rice Soup
- Italian Chicken Orzo Soup
- Chimichurri Chicken Lentil Soup
- Healthy Chicken White Bean Soup
- Lean Green Chicken Soup
- Spicy Thai Chicken Soup
- Chicken Barley and Kale Soup
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Chicken Ramen Noodles
- Chinese Hot Pots
- Healthy Italian Wedding Soup
- Vietnamese Chicken Pho (Low Carb)
- Southwest Detox Soup
- Green Curry Chicken Soup
- Greek Lemon Chicken Soup
- Creamy Lemon Chicken Soup with Spinach
- Slow Cooker Buffalo Chicken Soup
- Famous Chicken Tortilla Soup
- Chicken and Dumplings Soup
- Chicken Minestrone Soup
- Creamy Chicken Tortellini Soup
- Low Carb Creamy Chicken Mushroom Soup
- Skinny Chicken Fajita Soup
- Skinny Creamy Chicken Broccoli Soup
- Chicken Cacciatore Soup
Print Recipe
5 stars (35 reviews)
Leave a Review »
Best Chicken Noodle Soup Recipe
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
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
Ingredients
US Customary – Metric
- 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.
Video
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.
Instant Pot Chicken Noodle Soup:
- 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
Course: Soup
Cuisine: American
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
