Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Homemade Chicken Noodle Soup
A soul-warming bowl of tender chicken, soft egg noodles, and aromatic vegetables in a deeply savory golden broth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Heat the olive oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper and brown 4 to 5 minutes per side, then set aside.
- 2
Add the onion, carrots, and celery to the pot and cook 6 to 8 minutes until softened and the onion is translucent, scraping up the browned bits. Stir in the garlic and cook 1 minute until fragrant.
- 3
Return the chicken to the pot, pour in the broth, add the bay leaves, and bring to a boil. Reduce to a gentle simmer and cook 25 minutes until the chicken is fork-tender.
- 4
Remove the chicken, discard the skin and bones, and shred the meat into bite-size pieces with two forks.
- 5
Bring the broth back to a boil, add the egg noodles, and cook 6 to 8 minutes until tender. Return the shredded chicken to the pot and discard the bay leaves.
- 6
Stir in the parsley, taste and adjust salt and pepper, and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving455
Calories
38 g
Protein
29 g
Carbs
22 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Homemade chicken noodle soup depends on a properly built stock, simmered from a whole chicken or bone-in pieces, which is what separates it from a version made with pre-made broth and rotisserie meat. The dish's comfort-food reputation rests largely on that slow-built base rather than any single seasoning or technique beyond the stock itself.
Listahan note
This version simmers bone-in chicken low and slow to build the stock first, then adds noodles only in the final stretch of cooking, since noodles left simmering the whole time turn bloated and starchy.
Technique cues
- A slow, quiet bubble rather than a hard boil pulls flavor and gelatin out of the bones without toughening the meat into strings.
- Skimming foam from the surface periodically during the simmer keeps the finished stock clear rather than cloudy.
- Adding a classic mirepoix of onion, carrot, and celery partway through the simmer builds aromatic depth without overcooking the vegetables into mush.
- Cooking the egg noodles separately and adding them just before serving, or only in the last several minutes, keeps them from soaking up too much broth and turning soft.
Kitchen flow
- Parallel prep
- Prep any side dishes while Homemade Chicken Noodle Soup finishes with the bone-in skin-on chicken thighs — the hands-off cook time is the window to use. Plan around the simmer; that's the slow part.
- Make-ahead
- Homemade Chicken Noodle Soup reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the bone-in skin-on chicken thighs. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Homemade Chicken Noodle Soup reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the bone-in skin-on chicken thighs on a fast reheat. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Homemade Chicken Noodle Soup with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the bone-in skin-on chicken thighs. The simmer step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1.5 lbs bone-in skin-on chicken thighs
Main protein or body
Purpose: lbs bone-in skin-on chicken thighs gives Homemade Chicken Noodle Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tablespoons olive oil
Richness and texture
Purpose: tablespoons olive oil rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large yellow onion, diced
Aromatic base
Purpose: large yellow onion, diced creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 carrots, sliced into rounds
Flavor support
Purpose: carrots, sliced into rounds supports the balance of Homemade Chicken Noodle Soup and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 celery stalks, sliced
Aromatic base
Purpose: celery stalks, sliced creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Shred the cooked chicken by hand once it's cool enough to handle, rather than dicing it, for a more rustic, traditional texture.
- Fresh dill or parsley stirred in at the end brightens the soup without competing with the stock's savory depth.
- If making ahead, store the noodles separately from the broth, since they continue absorbing liquid and turning soft if left together.
Ingredient swaps
- Gluten-free direction
- Swap in a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs wherever the recipe calls for a wheat product, and read packaged-item labels closely. This one leans on the bone-in skin-on chicken thighs.
- Egg-aware direction
- Replace the wide egg noodles with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the bone-in skin-on chicken thighs.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the chicken broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the bone-in skin-on chicken thighs.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the bone-in skin-on chicken thighs.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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