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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.
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.
Ingredients in the Best Chicken Noodle Soup Recipe
Chicken egg noodle soup from scratch uses just a few simple ingredients. Here’s what you’ll need:
- Skin-on chicken thighs
- 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
- Fresh parsley
How to Make Homemade Chicken and Noodles Soup with Rotisserie Chicken
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 rotisseries chicken and simmer for an additional 10 minutes.
- Add the cooked pasta and serve. SO easy!
How to Make Chicken Soup Recipe with Noodles from Scratch
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.
Is this soup gluten-free chicken noodle soup?
This quick chicken noodle soup uses egg noodles, which are not gluten-free. Also, 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.
Does chicken noodle soup help colds?
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.
How long does Chicken Noodle Soup last in the Refrigerator?
Chicken noodle soup lasts approximately 3-4 days in the refrigerator.
Can you freeze chicken noodle soup?
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.
Unique 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.
What goes with chicken noodle soup?
Any kind of simple sandwich pairs well with chicken noodle soup, including grilled cheese sandwiches, like the mini grilled cheeses found in this grilled cheese.
For something a little different, why not try with Philly cheesesteak sliders? Or, you could even bake your own bread to pair with it. Have a look here for how to make sprouted bread.
Do you love homemade soups?
If you’re looking for more soup recipes with chicken or easy vegetable soup recipes, try these:
- Chick-Fil-A Chicken Noodle Soup
- Hungarian Mushroom Soup
- Mushroom Grilled Cheese and French Onion Soup
- Pesto Grilled Cheese and Italian Vegetable Soup
- Celery Root Soup and Lobster Dinner for Two
- Easy Broccoli Soup with Spicy Roasted Chickpeas
- Spicy chicken soup
- Instant Pot Mexican Chicken and Rice Soup
- Roasted Red Pepper Tomato Soup
- Thai Squash Soup
- Italian Wedding Soup
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Homemade Chicken Noodle Soup
Ingredients
- 500 g 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
- 180 g 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.
Let us know what you think or ask a question about the recipe!