This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Our chicken noodle soup from scratch will quickly become one of your favorite easy soup recipes with few ingredients! Homemade chicken noodle soup with egg noodles is a one-pan chicken soup from thighs, wholesome chopped veggies, and a flavorful broth.
Chicken Noodle Soup with Egg Noodles
It's nice to have a recipe on hand for using up the week's leftovers. Especially a recipe like homemade chicken and noodle soup that goes great with all sorts of vegetables and the more budget-friendly cuts of chicken, like chicken legs and thighs.
For this egg noodle soup recipe, I use three large chicken thighs, chopped onion, carrot, and celery for a broth that's full of flavor.
Homemade Chicken Noodle Soup
- Skin-on chicken thighs or any leftover chicken you have on hand
- Oil and dried rosemary
- Minced garlic
- Onion, chopped
- Carrot, chopped
- Celery, chopped
- Stock cube in water or pre-made stock
- Bay leaves
- Dried medium egg noodles or any noodles of your choice
- Fresh parsley
How to Make Homemade Chicken Soup
Making chicken noodle soup is much easier than it sounds. This homemade chicken soup from scratch is easy to make in a few steps, and you will love how richly flavorful it is.
- Pan-fry the chicken thighs in oil and rosemary until the skin is browned, then remove the thighs from the pan and set to one side.
- In the same pan add the minced garlic, chopped onion, carrot, and celery and fry until soft.
- Add the stock to the vegetables and bring to a simmer. When simmering, return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes
- After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
- Once the noodles are cooked stir in the shredded chicken, add extra water if necessary until consistency is as desired.
- Top with fresh parsley and serve.
Tips for Making the Best Chicken Noodle Soup with Eggs Noodles
- As the homemade chicken noodle soup cools down, a layer of fat may form on the top. You can skim off this layer of fat to reduce the fat in the soup. Otherwise, it will melt back into the broth when reheated. This is a great way to reduce extra fat in this recipe.
- If you use a rotisserie or a whole chicken, save the carcass, you can boil or slow cook the bones and freeze them to make chicken broth another night. It is the most delicious broth!
- You can always garnish our chicken noodle soup with egg noodles with flat-leaf parsley and add a side of crackers or delicious crusty bread to the side.
Homemade Chicken Noodle Soup Substitutions
You could also easily make this into a rotisserie chicken noodle soup by using rotisserie chicken or even use the leftovers from making slow cooker whole chicken or your Thanksgiving Turkey.
- Instead of using raw chicken thighs, you can easily shorten this recipe by using already-cooked rotisserie chicken.
- Cut up the whole chicken, and remove the bones.
- Sauté the vegetables.
- Add everything to the pan and simmer for 10 minutes.
- Add the cut-up rotisserie chicken and simmer for an additional 10 minutes.
- Add the cooked pasta and serve. So easy!
Gluten-Free Chicken Noodle Soup
This quick chicken noodle soup uses egg noodles, which are not gluten-free. Also, the store-bought chicken stock may also contain gluten.
However, homemade chicken noodle soup can be made completely gluten-free if you replace the egg noodles in chicken soup with gluten-free noodles or rice noodles.
You can also remove the noodles completely, and enjoy this recipe as a chicken broth. For the stock, find a gluten-free alternative or just use water and salt, as the chicken and vegetables will provide plenty of flavors.
Homemade Chicken Noodle Soup FAQs
Some studies, like this study from the American College of CHEST Physicians, show that chicken noodle soup can help clear nasal passageways, which is helpful when you have a cold. This is thought to be due to the heat, the aroma, and the taste.
Chicken noodle soup is also generally high in protein, vitamins and minerals, and so provides a well-balanced meal promoting general wellness.Chicken noodle soup lasts approximately 3-4 days in the refrigerator.
Yes, chicken noodle soup can be frozen. However, noodles tend to not freeze and reheat well, so if you plan to freeze this recipe, leave out the noodles. Instead, add the noodles in when you have defrosted and are reheating the soup.
Make sure the soup is completely cooled before freezing. Freeze for up to 3 months and always defrost thoroughly before reheating until piping hot
Chicken Soup Recipes
The beauty of this soup base is that you can come up with so many different combinations of our egg noodle chicken soup! Have fun with this chicken soup base and put your own spin on it.
You can add so many flavor combinations to your chicken soup:
- Mexican Chicken Soup: add corn, taco seasoning and fire-roasted tomatoes
- Tuscan Chicken Soup: add cannellini beans, potatoes, and spinach
- West African Chicken Soup: add coconut milk and curry powder
- Greek Lemon Chicken Soup: substitute orzo for the egg noodles and add lemon juice
- Hearty Chicken Vegetable Soup with Noodles: add a bag of frozen vegetables or leftover vegetables you have on hand
The possibilities are endless! Our Chicken egg noodle soup base can handle almost any flavor combination.
Homemade Soups
- Leftover Turkey Soup
- Chick-Fil-A Chicken Noodle Soup
- Hungarian Mushroom Soup
- Leftover Ham Soup
- Instant Pot French Onion Soup
- Italian Wedding Soup
- See more of my Easy Soup Recipes!
Homemade Chicken Noodle Soup
Ingredients
- 3 Skin on chicken thighs
- 1 tablespoon oil
- ½ teaspoon dried rosemary
- 3 Cloves minced garlic
- 1 Chopped onion - (120g)
- 2 Chopped carrot - (150g)
- 4 Sticks chopped celery - (150g)
- Chicken stock cube in 450ml water or retail pre-made chicken stock
- 2 Bay leaves
- 16 ounces Dried medium egg noodles
- 4 tablespoon Fresh parsley
- Salt and pepper to taste
Instructions
- Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side.
- In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
- Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
- After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
- Once the noodles are cooked stir in the shredded chicken, add extra water if necessary until consistency is as desired. Season to taste then top with fresh parsley and serve.
Comments
No Comments