Chicken Noodle Soup

time to make

Homemade chicken noodle soup with egg noodles is a one-pan chicken soup from thighs, wholesome chopped veggies, and a flavorful broth.

You will need...

Skin-on chicken thighs or any leftover chicken you have on hand Oil Dried rosemary Garlic Onion Carrot Celery Stock cube in water or pre-made stock Bay leaves Dried medium egg noodles or any noodles of your choice Fresh parsley

Yeast Package

It's so easy!

Our chicken noodle soup from scratch will quickly become one of your favorite easy soup recipes with few ingredients!

Flour Bowl

Pan-fry the chicken in oil and rosemary until the skin is browned, then remove.


In the same pan add the minced garlic, chopped onion, carrot, and celery and fry until soft.


Add the stock and bring to a simmer. When simmering, return the thighs to the pan along with bay leaves, pop on the lid and cook for 20 minutes


Remove the thighs. Add dried noodles and simmer until noodles are cooked. Separate the chicken meat from the skin and bones and then shred the meat.


Once the noodles are cooked stir in the shredded chicken, add extra water if necessary until consistency is as desired.


Top with fresh parsley, serve and enjoy!


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