There’s something truly magical about a steaming bowl of homemade chicken noodle soup. It’s one of those timeless recipes that brings instant comfort, whether you’re fighting off a cold, looking for a cozy dinner, or simply craving a taste of nostalgia. This is my all-time favorite recipe, one that has been passed down and perfected in our family kitchen for years, and I’m confident it’s the only chicken noodle soup recipe you’ll ever need.
What makes this soup so special? The secret lies in using chicken thighs instead of just chicken breast. The darker meat creates a broth that is far more flavorful, rich, and satisfying—making the soup taste like it has simmered for hours, when in reality, it comes together in under 40 minutes. Most of the cooking is completely hands-off, giving you plenty of time to set the table or simply relax while the aroma fills your kitchen.
Every spoonful is loaded with tender chicken, perfectly cooked noodles, and a savory broth that feels like a warm hug. It’s the kind of recipe our readers rave about, calling it “the best chicken noodle soup ever” and “a huge hit with the whole family.”
And if you’re craving something extra indulgent, you can easily transform this classic into a creamy chicken noodle soup by adding a splash of cream or half-and-half at the end. Either way, this dish is guaranteed to warm both your belly and your soul.
Ingredients
- 1 pound (450g) skinless, boneless chicken thighs, 4 to 5 thighs
- 5 ounces (140g) egg noodles or pasta of choice
- 2 tablespoons (28g) butter, chicken fat, or olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 ribs celery, chopped, optional
- 1 heaped tablespoon minced garlic, 4 cloves
- 2 bay leaves
- 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
- 8 cups (1.89L) chicken stock or broth, low sodium, or use homemade stock
- Salt and pepper, to taste
- 1/4 cup fresh parsley, finely chopped
Directions
- Cook veggies: Melt butter in a large pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Cook, stirring every few minutes until the onions are translucent and the vegetables begin to soften, about 5 to 6 minutes.
- Stir in the garlic, bay leaves, and thyme. Cook, stirring the garlic around the pan, for about 1 minute until fragrant.
- Add the broth: Pour in the chicken stock and bring to a low simmer (small, gentle bubbles should appear on the surface). Taste the soup, then adjust the seasoning with salt and pepper as needed. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
- Poach the chicken thighs: Submerge the chicken thighs in the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid, leaving a small gap, and cook, stirring a few times, until the chicken thighs are cooked through, about 20 minutes. If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
- Remove the chicken: Transfer the cooked chicken to a plate.
- Add the noodles: Stir your preferred noodles (like egg noodles or rotini) into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
- Shred the chicken: While the noodles cook, shred the chicken into strips or dice it into cubes.
- Finish the soup: 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 fresh parsley and serve.