This is my all-time favorite chicken noodle soup recipe. It is SO good and the only recipe you’ll ever need. Our family has been making this for years! It’s healthy and satisfying, and the flavor is out of this world.
This recipe makes me smile just thinking about it! This is my go-to soup whenever it’s chilly or someone in the family is sick.
It’s way better than the canned stuff and it’s FAST! The secret is flavorful chicken thighs! They make a ridiculously flavorful broth and mean we have homemade chicken noodle soup ready in under 40 minutes (and most of that is hands-off!).
Key Ingredients
- Chicken thighs: My secret for the best soup! Chicken thighs get super soft and delicious.
- Chicken stock: I highly recommend homemade chicken stock or chicken broth, but store-bought works! When shopping for stock, darker broth or bouillon usually means more flavor. I also love boxed bone broths (or you can make your own).
- Egg noodles: I love them, but you can always substitute your favorite pasta.
- Veggies: I keep it simple with onion, celery, carrots, and garlic.
- Thyme, Bay leaves and parsley: All three are classic flavors for chicken soup.
How to Make the Best Chicken Noodle Soup
I start by sweating my veggies in some butter. I’m not looking to brown them. I just want to give them a head start before adding the broth. Next, I add my broth and taste for seasoning. Now is a great time to see if your broth needs salt. Seasoning early on is always a great idea.
When I’m happy with my broth, it’s time to add the chicken thighs. We gently poach them in the broth, which adds flavor to the soup and keeps our chicken juicy and tender. After 20 minutes, the chicken will be cooked so we can remove it and shred it. I toss in my noodles and the shredded chicken along with some fresh parsley. This soup is so simple to make and tastes amazing!
Chicken Noodle Soup Recipe Variations
- Creamy Chicken Noodle Soup: Add 2 to 4 tablespoons of heavy cream or half-and-half, like in this creamy chicken noodle.
- Add Lemon: Add 3 to 4 lemon slices, similar to this lemony chicken soup.
- Mexican-InspiredSoup: Add 3 or 4 slices of lime, use rice instead of noodles, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado. You can even add diced corn tortillas as we do for this chicken tortilla soup.
- Add Umami: Add a teaspoon of toasted sesame oil, mushroom powder, or a few dashes of fish sauce for an ultra-satisfying, umami-packed soup.
- Add More Veggies: Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
- Substitute the Noodles: Try potatoes, winter squash, rice, quinoa, or grains. Add hearty veggies (like potatoes) to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked.
- Use Tortellini: I love using cheese-filled pasta when making this veggie tortellini soup.
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Ultra-Satisfying Chicken Noodle Soup
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You will love this homemade chicken noodle soup that skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup tastes incredible, satisfying, and classic. The significantly reduced cooking time makes this the best chicken noodle soup for a weeknight.
Makes 6 servings
Watch Us Make the Recipe
You Will Need
1 pound skinless, boneless chicken thighs (4 or 5 thighs) 5 ounces egg noodles (or pasta of choice) 2 tablespoons butter, chicken fat or olive oil 1 large onion, chopped 2 large carrots, chopped 2 stalks celery, chopped (optional) Heaped tablespoon minced garlic (4 cloves) 2 bay leaves 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme 8 cups chicken stock or broth, low sodium or use homemade stock Salt and pepper, to taste 1/4 cup fresh parsley, finely chopped Water or more stock, as needed
Directions
1Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
2Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
3Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
4Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
5If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
6Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
7While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.
Adam and Joanne's Tips
- Storing: Refrigerate in an airtight container for 3 to 4 days. Or freeze for up to 3 months. As the soup sits, the noodles soak up the broth. When you reheat, add a splash of extra broth or water.
- Make ahead: Follow the recipe above, but do not add the noodles. Refrigerate or freeze the soup. When ready to reheat, bring the soup to a low simmer and add the dried noodles. Cook until they are done, and enjoy.
- Seasoning the Soup: If you feel the soup is missing some zing, add a bit more salt. You can also add a pop of flavor with a squeeze of fresh lemon juice, a dash of fish sauce (we use this trick for store-bought stocks and broths often) or Worcestershire sauce.
- Using rotisserie chicken: Add two to three cups of shredded or diced cooked chicken to the soup when you add the dried noodles and reduce the simmer time by 10 minutes. (I love using leftover roasted chicken!)
- The nutrition facts provided below are estimates.
Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 298 / Total Fat 11.4g / Saturated Fat 4.4g / Cholesterol 97.7mg / Sodium 748.7mg / Carbohydrate 22.9g / Dietary Fiber 1.7g / Total Sugars 7.5g / Protein 24.8g
AUTHOR: Adam and Joanne Gallagher
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