Recipe

Chicken noodle soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil or butter; 1 large onion, chopped; 3 carrots, sliced into rounds; 3 celery stalks, sliced; 3 garlic cloves, finely chopped; 2 lb (900 g) bone-in, skin-on chicken thighs; 8 cups (1.9 liters) low-sodium chicken stock; 2 bay leaves; 4 sprigs fresh thyme, or 1 teaspoon dried; 1 1/2 teaspoons salt, or to taste; 1/2 teaspoon black pepper; 6 oz (170 g) wide egg noodles; 2 tablespoons chopped fresh parsley; Juice of half a lemon

American · 1 hr 5 min · Easy

Homemade chicken soup with egg noodles, carrots and celery. The classic cure-all.

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A bowl of chicken noodle soup with carrots and fresh herbs

Photo: Anhelina Vasylyk on Pexels

Homemade chicken noodle soup is simpler than you might think. Simmering bone-in chicken thighs right in the broth gives it real depth, and the meat comes out tender enough to shred with a fork.

It's the bowl you want on a sick day, a rainy day or any day that calls for comfort. A squeeze of lemon at the end brightens everything.

Chicken noodle soup recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep: 15 min
Cook: 50 min
Total: 1 hr 5 min
Serves: 6

Ingredients

2 tablespoons olive oil or butter
1 large onion, chopped
3 carrots, sliced into rounds
3 celery stalks, sliced
3 garlic cloves, finely chopped
2 lb (900 g) bone-in, skin-on chicken thighs
8 cups (1.9 liters) low-sodium chicken stock
2 bay leaves
4 sprigs fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons salt, or to taste
1/2 teaspoon black pepper
6 oz (170 g) wide egg noodles
2 tablespoons chopped fresh parsley
Juice of half a lemon

Instructions

Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 8 minutes, until softened. Add the garlic and cook for 1 minute.
Add the chicken thighs, stock, bay leaves, thyme, salt and pepper. Bring to a boil, then lower the heat and simmer gently, partly covered, for 30 minutes, until the chicken is cooked through and tender.
Lift out the chicken and let it cool for a few minutes. Remove the skin and bones and shred the meat with two forks. Discard the bay leaves and thyme stems.
Bring the soup back to a boil, add the noodles and cook according to the package directions, usually 6 to 8 minutes.
Return the chicken to the pot with the parsley and lemon juice. Taste and adjust the salt, and serve hot.