Description

A comforting and flavorful homemade chicken noodle soup recipe, perfect for any occasion. This recipe focuses on building deep flavor from roasted chicken and sautéed vegetables, with tender noodles in a rich broth. Includes video and tips for serving, storage, and leftovers.

Ingredients

Scale

2 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work well for flavor)
1 tablespoon olive oil
1 large yellow onion, chopped
3 medium carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
8 cups low-sodium chicken broth (or more, as needed)
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and freshly ground black pepper to taste
6 ounces wide egg noodles
1/4 cup chopped fresh parsley, for garnish
(Optional) A pinch of red pepper flakes for a subtle kick

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Instructions

1. Preheat your oven to 400°F (200°C). Place the chicken pieces on a baking sheet and roast for 20-25 minutes, or until golden brown and cooked through. Remove the chicken from the oven and set aside to cool slightly.
2. While the chicken is roasting or cooling, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until the vegetables are softened and the onion is translucent.
3. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper.
5. Once the roasted chicken is cool enough to handle, remove and discard the skin and bones. Shred or dice the chicken meat into bite-sized pieces.
6. Add the shredded or diced chicken to the pot. Bring the soup to a simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer gently for at least 30 minutes.
7. About 10-15 minutes before serving, increase the heat to medium and bring the soup back to a gentle boil. Add the egg noodles to the simmering broth and cook according to package directions, usually 8-10 minutes, or until al dente.
8. Taste the soup and adjust seasonings (salt, pepper, and optional red pepper flakes) as needed.
9. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.

Notes

Storage: Allow soup to cool completely before refrigerating in airtight containers for up to 3-4 days. Freeze portions for up to 2-3 months. Reheating: Gently reheat on the stovetop over low to medium heat, adding a splash more broth if needed. Thaw frozen soup in the refrigerator overnight before reheating.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 5g
Sodium: 700mg
Fat: 15g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g