Learn how to make quick and easy homemade chicken noodle soup that you can pass on to your loved ones for generations! This classic recipe is made with juicy chicken, light noodles, tender veggies and aromatics, and a beautifully seasoned broth!
When I think of classic soup recipes, this chicken noodle soup with chicken thighs is the one that comes to the top of my mind. It’s a homemade soup made from scratch and there’s just nothing better on a cold day that a cozy bowl of traditional chicken noodle soup.
Making this chicken noodle soup recipe is also a great way to use up leftover Juicy Roasted Chicken or Herb Roasted Chicken from yesterday’s dinner or throw in whatever veggies you’ve got in your fridge. There’s nothing complicated about this deliciously easy chicken noodle soup but you wouldn’t know it by its amazing flavor!
So grab a big pot, your ingredients, and a bowl, and let’s get started!
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Why You'll Love This Chicken Noodle Soup
- Made completely from scratch. I love using bone-in chicken because it gives the broth SO much flavor without needing a bunch of extra ingredients.
- Simple, everyday ingredients. Chicken, carrots, celery, onion, garlic, and a few seasonings are all you need.
- Perfect for chilly days. There's just something about a warm bowl of homemade chicken noodle soup that makes everything feel a little cozier.
- Great for leftovers. Keep the noodles separate so they don't soak up all that delicious broth.
- Easy to customize. You can use rice noodles, egg noodles, or whatever pasta you already have in your pantry.
And if you're short on time, I also have an Easy Rotisserie Chicken Noodle Soup that's perfect for using leftover chicken!
Ingredients Needed for Chicken Noodle Soup
- Avocado oil: You’ll need some oil to brown and cook the chicken and veggies first. I use a mild-tasting avocado oil but you can use olive oil instead if you prefer.
- Chicken: I use different skinless, bone-in chicken parts for extra flavor. Chicken thighs and drumsticks with the fat trimmed. Bone in chicken adds so much extra flavor to the soup.
- Veggies and aromatics: Onion, garlic, celery, and carrots. All are peeled and chopped or diced into similar bite-size pieces. Be sure to wash and peel the necessary vegetables before adding them in.
- Seasoning: Thyme, Montreal steak spice, turmeric, ground coriander, and a bay leaf. These will help season the broth.
- Water: Water allows for all the yummy flavors to be infused into it, turning the water into a flavorful broth.
- Salt & pepper: To taste.
- Parsley: Fresh chopped parsley is an optional garnish for serving.
- Noodles: I use rice noodles, but you can use any pasta of your choice. Egg noodles, orzo, ditalini, orichiette, etc. Cook according to package directions.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Easy Chicken Noodle Soup
This immune-boosting delicious soup is a complete meal all on its own! Enjoy it with a side salad and a slice of crusty no knead bread and dinner is served.
Step 1: Over medium heat, add oil to a Dutch oven or large soup pot. Season the chicken with salt and pepper and brown it for about 3-5 minutes per side. If you have a lot of chicken, cook in batches so the pot is not overcrowded. Transfer the chicken to a plate.
Step 2: In the same pot, cook the garlic for 1 minute. Add carrots, celery, onion, thyme, Montreal steak spice, coriander, and bay leaf. Transfer back the chicken to the pot and cover it with water.
Step 3: Stir everything together and bring it to a boil. Reduce the heat to low and skim the top and remove any foam with a spoon. Partially cover with a lid, leaving space for steam to escape, and simmer for 40 minutes. Stir occasionally.
Step 4: Remove the chicken from the pot and place the pieces onto a plate. Using a knife and tongs, remove the meat from the bones (it should fall apart easily at this point) and chop up the chicken into bite-size pieces.
Step 5: Add the chicken back to the pot, add parsley for garnish, and season with salt and pepper to taste. Remove the soup from the heat and discard the bay leaf.
Step 6: Add the cooked pasta to your serving bowls and ladle the soup over each one. Garnish and season again and enjoy with fluffy pita bread or homemade sourdough bread!
What to Serve with Chicken Noodle Soup
Honestly, a big bowl of this chicken noodle soup with some warm bread is all I need for dinner.
But if you want to make it a complete meal, here are a few delicious ideas!
- No Knead Bread – Nothing beats warm, crusty homemade bread for dipping into chicken soup.
- Easy Italian Salad – Something fresh and crunchy to serve alongside a warm bowl of soup.
- Hot Honey Halloumi Grilled Cheese – Crispy, cheesy, and so delicious with homemade soup.
- Heirloom Tomato Bruschetta – A simple appetizer with fresh tomatoes and toasted bread.
Sometimes I just serve the soup with crackers and call it dinner. Nothing fancy, and everyone is happy!
Cooking Tips
- Homemade broth. If you have a jar of homemade chicken broth already on hand, go ahead and use that instead of the water.
- Do not cook the pasta with the soup. The reason for this is the pasta will absorb too much liquid as it cooks. If you add too many noodles, it can really overtake the entire pot. This way you can control how many noodles are in each dish and since they’re already cooked, there’s less chance they’ll absorb too much of the liquid.
- Extra flavor. A squirt of lemon juice with parsley can really brighten up the soup! You can also serve it with a sprinkling of Parmesan cheese if you’d like.
Recipe FAQs
As written with the rice noodles, this easy chicken noodle soup is gluten-free. If you’re not using rice noodles, just make sure to replace them with whatever gluten-free noodles you prefer.
We believe so! Especially when you make it yourself. Chicken contains lean protein, vitamins, and minerals. The garlic and onions are high in antioxidants, the veggies also contain vitamins and minerals, and the turmeric has a ton of anti-inflammatory properties as well.
When we make a soup that is loaded with the good stuff without all the extra junk like high sodium (MSG), or added sugars, we can control the nutrients we are consuming.
Add in some homemade bone broth and you’re well on your way to fighting cold and flu season!
Yes! This can be a way to reduce waste and get dinner on the table even faster! Whether you’ve got leftovers or went out and bought an already cooked rotisserie chicken, skip the cooking of the chicken and toss in the pieces towards the end of the simmering time.
I love using bone-in chicken thighs and drumsticks because they add so much flavor to the broth while they cook.
You can use other chicken pieces, too, but bone-in chicken is my favorite for this particular recipe.
Yes! And this is one of my favorite tricks.
I always cook the noodles separately and add them directly to each serving bowl.
That way, they don't absorb all the delicious broth, especially if you're planning to have leftovers.
Absolutely!
I use rice noodles in this recipe, but egg noodles work beautifully, too.
Just cook them according to the package instructions and add them to your bowl before ladling the hot soup over them.
Yes! I actually love making the soup ahead because it's so convenient for busy days.
Prepare the soup as directed, but keep the noodles separate.
Store the soup in the refrigerator, then gently reheat it and add freshly cooked noodles when you're ready to serve.
How to Store Chicken Noodle Soup
Storing: Let the chicken noodle soup cool, then transfer it to an airtight container and store it in the refrigerator for up to 3–4 days. I like to keep the noodles separate from the soup so they don't soak up all of that delicious broth and get too soft.
Freezing: This soup is perfect for freezing! For the best results, freeze the soup without the noodles in an airtight freezer-safe container for up to 3 months. When you're ready to eat, thaw it overnight in the refrigerator and cook fresh noodles to serve with it.
Reheating: Add the soup to a pot and warm it over medium heat until heated through. If you feel like it needs a little more broth, just add a splash of chicken broth or water.
My little tip: If you know you're going to have leftovers, don't add all of the noodles to the pot. Add them straight to each bowl instead. This keeps the noodles from getting mushy and means you'll still have plenty of that yummy homemade broth the next day!
More Cozy Soup Recipes
If you love homemade soups as much as I do, here are a few more recipes to try when you're craving something warm and comforting!
- Easy Creamy Potato Soup – Loaded with tender potatoes, crispy bacon, and a creamy homemade broth.
- Roasted Butternut Squash Soup – Smooth, creamy, and full of delicious roasted squash flavor.
- Sausage Potato Soup – A hearty soup that's perfect for chilly evenings.
- Instant Pot Beef Barley Soup – A cozy, filling dinner made with beef, barley, and vegetables.
- Cream of Mushroom Soup – Rich, creamy, and packed with mushroom flavor.
If You Make This Chicken Noodle Soup...
Please leave a ⭐⭐⭐⭐⭐ review below! Your reviews mean so much to me and help other families find my recipes.
And I would LOVE to see what you're making!
Take a picture of your beautiful bowl of chicken noodle soup and tag me @munchkintimeblog on Instagram so I can see it! ❤️
Don't forget to save this recipe for later and share it with someone who loves homemade soup!
📖 Recipe
Quick and Easy Chicken Noodle Soup Recipe
Equipment
Ingredients
- 2 tablespoons avocado oil
- 2 ½ lb bone-in chicken bone-in chicken parts, I used chicken thighs and drumsticks, skin removed, fat trimmed
- 4 cloves garlic chopped
- 3 medium carrots peeled & diced
- 3 celery washed & diced
- 1 onion peeled & diced
- ⅛ teaspoon thyme
- 2 teaspoons Montreal steak spice
- 1 teaspoon turmeric
- 1 teaspoon coriander ground
- 1 bay leaf
- 8 cups water
- salt & black pepper to taste
- parsley finely chopped, for garnish
- 4 oz rice noodles cooked according to the package, or use pasta of your choice
Instructions
- Pour oil into dutch oven and preheat it over medium heat. Add chicken, season with salt and pepper and brown on both sides, about 3-5 minutes on each side (you might need to cook in batches).
- Transfer chicken onto a plate, next add garlic and cook for 1 minute, stirring few times.
- After, add browned chicken, carrots, celery, onion, thyme, Montreal steak spice, turmeric, coriander, bay leave and water. Stir and bring it to a boil, reduce the heat to medium/low. Remove the foam with a spoon. Cover partially, and simmer for 40 minutes, stirring few times.
- Transfer chicken onto a plate, using a knife and tongs, cut chicken into bite size pieces. Return chicken back into the pot, garnish with chopped parsley. Season with salt and black pepper, to taste.
- Serve over cooked rice noodles, or pasta of your choice. Garnish with more parsley and back pepper, to taste. Enjoy!
Video
Notes
- Use chicken broth as a base. Homemade broth is great, but store-bought works too.
- Add egg noodles or any pasta you have. Follow the package instructions for cooking time.
- Add More Vegetables: You can add peas, corn, or green beans. Put them in the last 5-10 minutes of cooking.
- Adjust Consistency: If the soup is too thick, add more broth or water.
- Taste and Adjust: Before serving, taste the soup and add more seasoning if needed. A dash of lemon juice can make the flavors pop.
- Serve with Bread: Enjoy your soup with some crusty sourdough bread or crackers.
Nutrition
Happy Cooking!
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