Homemade Chicken Noodle Soup Recipe

I’m proud of my Best Ever Homemade Chicken Noodle Soup, made from scratch with deeply flavored homemade stock, plenty of chicken and vegetables, and finished with bright fresh herbs and a squeeze of lemon juice.

I grew up thinking there was a single way to make soup, then I made this and everything changed. It starts with bone in chicken simmered until the meat practically falls off, and finishes with a bright squeeze of lemon that cuts through the richness.

When I bring a pot to a gathering folks call it Best Ever Homemade Chicken Noodle Soup, but at home my aunt still insists it is Grandma’s Chicken Noodle Soup. I won’t pretend it’s fancy, I mess up sometimes, but the tricks I use make the broth deep and honest, and you’ll want seconds.

Ingredients

• Chicken: Rich in protein, makes soup hearty, builds muscle keeps ya full
• Carrots: Add natural sweetness, beta carotene for eyesight and fiber for digestion
• Celery: Subtle salty flavor, low calorie, supplies fiber and nice crunch
• Onion: Gives savory depth antioxidants and mild sweetness when cooked down
• Garlic: Pungent aroma, immune boosting compounds, makes broth taste home made and warm
• Egg noodles: Carbs for energy soft texture they soak up the flavorful broth
• Thyme and parsley: Herbs add freshness subtle earthiness vitamins and bright herbal notes
• Lemon juice: Brightens broth adds gentle acidity and a clean finishing flavor

Ingredient Quantities

• 3 to 4 lb bone-in chicken (thighs, drumsticks, breasts or a small whole bird)
• 12 cups water
• 1 tbsp olive oil or unsalted butter
• 3 large carrots
• 3 celery stalks
• 1 medium yellow onion
• 4 garlic cloves
• 8 oz wide egg noodles (about 2 cups dry)
• 2 bay leaves
• 6 sprigs fresh thyme or 1 tsp dried thyme
• 1/2 cup fresh parsley, loosely packed
• 1 lemon, juiced (about 2 tbsp)
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Optional: 1-2 parsnips or an extra carrot for extra sweetness

How to Make this

1. Prep everything: roughly chop 3 carrots, 3 celery stalks and 1 onion, peel and halve any optional parsnips, smash 4 garlic cloves, pick leaves from 6 thyme sprigs and roughly chop parsley, juice 1 lemon, set 8 oz wide egg noodles aside, rinse the 3 to 4 lb bone in chicken and pat dry.

2. Heat a large stockpot over medium high, add 1 tbsp olive oil or butter and brown the chicken a few minutes per side until it gets some color, this adds flavor, you can skip browning if you want faster.

3. Add 12 cups cold water to the pot with the chicken, toss in the whole chopped onion, carrots, celery and parsnips if using, 2 bay leaves, the thyme (sprigs or 1 tsp dried), 1 tsp of the salt and half the pepper, bring to a boil then lower to a gentle simmer and cook uncovered 45 to 60 minutes, skim any foam from the surface now and then.

4. Remove the chicken to a plate to cool, strain the broth through a fine mesh sieve into a clean pot or bowl, discard the solids, return the clear broth to the pot and taste for seasoning.

5. When the chicken is cool enough, remove meat from the bones and shred or chop into bite size pieces, discard bones and skin.

6. In the same soup pot heat the remaining small splash of oil or butter over medium, add the chopped carrots celery and onion you set aside and sauté about 6 to 8 minutes until softened, add the garlic in the last minute so it doesnt burn.

7. Pour the strained broth back over the sautéed vegetables, add the shredded chicken, add the 8 oz egg noodles, bring to a simmer and cook until the noodles are tender about 6 to 8 minutes depending on the package.

8. Stir in 1/2 cup loosely packed chopped parsley, the lemon juice, the remaining salt (so total about 2 tsp kosher salt) and 1/2 tsp freshly ground black pepper, taste and adjust seasoning, remove any thyme stems and bay leaves.

9. Let the soup rest a few minutes so flavors marry, skim any excess fat from the top if you want it lighter, serve hot with extra parsley or lemon wedges on the side.

Equipment Needed

1. Large stockpot, about 6 to 8 quart, for simmering the chicken and broth
2. Chef’s knife, sharp, for chopping carrots celery onion and removing meat from bones
3. Cutting board, ideally two so raw chicken and veg stay separate
4. Fine mesh sieve, to strain the broth into a clean bowl or pot
5. Large bowl or clean pot, to catch the strained broth and rest the chicken
6. Wooden spoon or heatproof spatula, for sautéing the vegetables
7. Tongs or a slotted spoon, to lift and move the chicken without shredding it
8. Ladle and serving bowls, for adding soup to bowls; a lemon juicer helps but you can squeeze by hand if needed

FAQ

Homemade Chicken Noodle Soup Recipe Substitutions and Variations

• Bone in chicken: swap for boneless skinless chicken thighs or breasts. Cut into big pieces and add later, simmer about 15 to 20 minutes till cooked. Or use a rotisserie or leftover cooked chicken shredded and stir in at the end for a quick fix.
• Wide egg noodles: use any short pasta like regular egg noodles, fettuccine broken into bite sized pieces, or orzo. For gluten free pick rice noodles or gluten free pasta, or skip the pasta and add extra carrots and celery for a lighter soup.
• Fresh thyme: if you dont have fresh use 1 teaspoon dried thyme. You can also try oregano or marjoram for a different but pleasant herb note, or a small pinch of dried rosemary if you like that flavor.
• Lemon juice: substitute with 2 tablespoons white wine vinegar or apple cider vinegar, or a splash of dry white wine. For lemony brightness without extra liquid stir in 1 teaspoon lemon zest at the end.

Pro Tips

1. If you want max flavor sear the chicken first, but if youre rushed use a rotisserie bird and skip the long simmer, same cozy soup in way less time.

2. For a crystal clear broth strain it, then chill and scoop the fat off once it firms up, or run it through a coffee filter or cheesecloth for extra clarity.

3. Cook the noodles separately to avoid them turning mushy in leftovers, then add to bowls or to individual servings right before you eat, the soup stores and reheats way better that way.

4. Brighten everything at the end with lemon and fresh parsley, taste and add more salt gradually, and if you plan to freeze dont add noodles or fresh herbs until you reheat.