I made Small Batch Chicken Noodle Soup and the broth is so clear and ridiculously flavorful you won’t believe what’s hiding in a simple pot.

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I’m obsessed with Chicken Noodle Soup From Scratch because the broth actually tastes like something real, not salty nothing. I love the way 8 oz egg noodles soak up that rich stock and turn silky.

Simple Homemade Chicken Noodle Soup is my go-to when I need honest food that fills me without pretending to be fancy. I like the little sweetness from 3 large carrots and the chew of hand-shredded chicken.

And it smells like work done right. No fluff, just deep-flavored broth and noodles that make me want another bowl.

That’s dinner I trust. I eat it fast, always.

Ingredients

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Whole chicken, the cozy protein that makes the broth rich and comforting.
Bone-in thighs, basically juicy, dark meat that keeps the soup hearty.
Chicken broth, it’s the liquid backbone, warm and savory all day.
Carrots, sweet crunch that brightens every spoonful and looks homey.
Celery, fresh vegetal bite, adds some classic soup texture.
Yellow onion, savory aroma that melts into sweet, caramelly goodness.
Garlic, punchy warmth that’ll make the whole kitchen smell irresistible.
Egg noodles, soft, slurpable carbs that soak up all the broth.
Butter, adds silkiness and a tiny buttery hug to taste.
Olive oil, light sheen and aroma when you start cooking.
Bay leaves, subtle herbal note that sneaks into the background.
Thyme, earthy, slightly lemony herb that pairs great with chicken.
Parsley, fresh brightness that lifts every bite at the end.
Kosher salt, brings out flavors, don’t be shy to adjust.
Black pepper, gentle heat and a little bite on the finish.

Ingredient Quantities

1 whole chicken (3 to 4 lb) or 2 lb bone-in chicken thighs

8 cups low-sodium chicken broth

3 large carrots

3 celery stalks

1 large yellow onion

3 garlic cloves

8 oz egg noodles (wide or medium)

2 tablespoons unsalted butter

1 teaspoon olive oil

2 bay leaves

4 to 6 fresh thyme sprigs or 1 teaspoon dried thyme

1/2 cup fresh parsley, chopped

1 1/2 teaspoons kosher salt, more to taste

1 teaspoon freshly ground black pepper

How to Make this

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1. Rinse the chicken and pat dry; if using a whole chicken put it into a large pot, if using bone-in thighs put them in a pot instead. Cover with the 8 cups chicken broth and add 2 bay leaves, thyme sprigs (or dried thyme), 1/2 teaspoon salt and 1/2 teaspoon pepper.

2. Bring to a gentle boil over medium-high heat, then lower to a simmer. Skim off any foam that rises to the top every few minutes so the broth stays clear.

3. While the chicken simmers, peel and slice the 3 carrots, chop the 3 celery stalks and dice the large yellow onion. Mince the 3 garlic cloves. Set the veggies aside.

4. Simmer the chicken until it’s cooked through and tender, about 35 to 45 minutes for a whole 3 to 4 lb chicken or 25 to 30 minutes for thighs. Test by piercing the thickest part; juices should run clear.

5. Carefully remove the chicken to a cutting board and let cool enough to handle. Remove skin and bones, then shred or chop the meat into bite sized pieces. Keep the pot with the broth simmering.

6. In a large skillet or the same pot if you prefer, heat 1 teaspoon olive oil and 2 tablespoons butter over medium heat. Add the chopped onion, carrots and celery and sauté until they start to soften, about 6 to 8 minutes. Add the garlic for the last minute so it doesnt burn.

7. Add the sautéed veggies back to the simmering broth. Taste the broth and add the remaining 1 teaspoon kosher salt plus more if needed, and the remaining 1/2 teaspoon pepper. Return bay leaves and thyme if you removed them.

8. Bring the soup to a gentle boil and add 8 oz egg noodles. Cook until the noodles are tender, usually 6 to 8 minutes for wide or medium egg noodles. If you want firmer noodles cook them separately and add them just before serving so they dont soak up all the broth.

9. Stir the shredded chicken and 1/2 cup chopped fresh parsley into the soup to warm through, about 2 minutes. Remove and discard bay leaves and any thyme stems.

10. Taste and adjust seasoning, adding more salt or pepper as needed. Serve hot with extra parsley on top. Leftovers keep well but if storing in the fridge keep the noodles separate if you want the broth to stay clear and not get starchy.

Equipment Needed

1. Large stockpot (big enough for a whole chicken or 2 lb thighs and 8 cups broth)
2. Large skillet or sauté pan (for sweating the vegetables)
3. Chef’s knife and paring knife (for chopping carrots celery onion and garlic)
4. Cutting board (preferably one for raw chicken and one for veggies)
5. Slotted spoon or tongs (to lift the chicken out of the pot)
6. Fine mesh skimmer or spoon (to skim foam from the broth)
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula (for stirring the veg and soup)
9. Colander or slotted spoon and a ladle (to drain or serve noodles and soup)

FAQ

Q: Can I use just chicken thighs instead of a whole chicken? A: Yes. Using 2 lb bone-in thighs saves time and still gives great flavor. Cooking time is shorter, and you might want to shred sooner because dark meat cooks faster.

Q: Do I have to make my own broth or is store-bought okay? A: Store-bought low-sodium broth works fine if you're short on time. Taste as you go and add salt carefully since some brands are saltier than others.

Q: When should I add the egg noodles so they don’t get mushy? A: Add the noodles in the last 8 to 10 minutes of simmering, depending on package directions. Cook until just tender, remember they will soak up liquid if the soup sits.

Q: How do I store and reheat leftovers? A: Cool quickly, refrigerate up to 4 days or freeze up to 3 months. If frozen, thaw overnight in the fridge. Reheat gently on the stove so the chicken stays tender, and add a splash of broth or water if it looks thick.

Q: Can I make this ahead for meal prep? A: Yes. Make the soup, cool, and store broth and solids together or separately. If you plan to keep it more than a day, I like to keep noodles out and add them when reheating so they don't get gummy.

Q: How do I adjust seasonings or remove grease? A: Taste near the end and add more salt, pepper or parsley. To remove extra fat, chill the soup and skim the solidified fat off the surface, or use a large spoon while it's hot to lift some oil away.

HOMEMADE CHICKEN NOODLE SOUP Recipe Substitutions and Variations

Whole chicken (or bone-in thighs): use boneless skinless chicken breasts, shredded rotisserie chicken, or a pound of turkey breast if you want a bit more flavor — cooks a little faster though.
Chicken broth: swap for low-sodium vegetable broth, or water with 2 to 3 chicken bouillon cubes, or homemade stock from leftover bones or carcass.
Egg noodles: use wide rice noodles, small shells, or orzo pasta — or leave noodles out and add extra veggies for a lighter soup.
Unsalted butter / olive oil: use ghee, avocado oil, or extra virgin olive oil; or just omit oil and sauté in a nonstick pan if you prefer less fat.

Pro Tips

1. Brown the chicken skin briefly before adding broth when using a whole bird or thighs. It only takes a few minutes but adds a deeper, richer flavor to the stock, even if you skim some fat later.

2. Save the veggie trimmings and chicken bones in a freezer bag and make extra stock later. A 30 minute simmer after roasting the bones gives way more body and mouthfeel than store broth.

3. Cook the noodles separately if you want leftovers that dont turn into mush. Toss them with a tiny drizzle of oil so they dont clump, then add a scoop to each bowl when serving.

4. Adjust salt at the very end. Broth concentrates as it reduces and the shredded chicken can taste bland if you salt too early. Taste after everything is in, then finish with a little more salt and fresh parsley for brightness.

HOMEMADE CHICKEN NOODLE SOUP Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made Small Batch Chicken Noodle Soup and the broth is so clear and ridiculously flavorful you won't believe what's hiding in a simple pot.

Servings

servings

Calories

350

kcal

Equipment: 1. Large stockpot (big enough for a whole chicken or 2 lb thighs and 8 cups broth)
2. Large skillet or sauté pan (for sweating the vegetables)
3. Chef’s knife and paring knife (for chopping carrots celery onion and garlic)
4. Cutting board (preferably one for raw chicken and one for veggies)
5. Slotted spoon or tongs (to lift the chicken out of the pot)
6. Fine mesh skimmer or spoon (to skim foam from the broth)
7. Measuring cups and measuring spoons
8. Wooden spoon or heatproof spatula (for stirring the veg and soup)
9. Colander or slotted spoon and a ladle (to drain or serve noodles and soup)

Ingredients

1 whole chicken (3 to 4 lb) or 2 lb bone-in chicken thighs
8 cups low-sodium chicken broth
3 large carrots
3 celery stalks
1 large yellow onion
3 garlic cloves
8 oz egg noodles (wide or medium)
2 tablespoons unsalted butter
1 teaspoon olive oil
2 bay leaves
4 to 6 fresh thyme sprigs or 1 teaspoon dried thyme
1/2 cup fresh parsley, chopped
1 1/2 teaspoons kosher salt, more to taste
1 teaspoon freshly ground black pepper

Directions

Rinse the chicken and pat dry; if using a whole chicken put it into a large pot, if using bone-in thighs put them in a pot instead. Cover with the 8 cups chicken broth and add 2 bay leaves, thyme sprigs (or dried thyme), 1/2 teaspoon salt and 1/2 teaspoon pepper.
Bring to a gentle boil over medium-high heat, then lower to a simmer. Skim off any foam that rises to the top every few minutes so the broth stays clear.
While the chicken simmers, peel and slice the 3 carrots, chop the 3 celery stalks and dice the large yellow onion. Mince the 3 garlic cloves. Set the veggies aside.
Simmer the chicken until it’s cooked through and tender, about 35 to 45 minutes for a whole 3 to 4 lb chicken or 25 to 30 minutes for thighs. Test by piercing the thickest part; juices should run clear.
Carefully remove the chicken to a cutting board and let cool enough to handle. Remove skin and bones, then shred or chop the meat into bite sized pieces. Keep the pot with the broth simmering.
In a large skillet or the same pot if you prefer, heat 1 teaspoon olive oil and 2 tablespoons butter over medium heat. Add the chopped onion, carrots and celery and sauté until they start to soften, about 6 to 8 minutes. Add the garlic for the last minute so it doesnt burn.
Add the sautéed veggies back to the simmering broth. Taste the broth and add the remaining 1 teaspoon kosher salt plus more if needed, and the remaining 1/2 teaspoon pepper. Return bay leaves and thyme if you removed them.
Bring the soup to a gentle boil and add 8 oz egg noodles. Cook until the noodles are tender, usually 6 to 8 minutes for wide or medium egg noodles. If you want firmer noodles cook them separately and add them just before serving so they dont soak up all the broth.
Stir the shredded chicken and 1/2 cup chopped fresh parsley into the soup to warm through, about 2 minutes. Remove and discard bay leaves and any thyme stems.
Taste and adjust seasoning, adding more salt or pepper as needed. Serve hot with extra parsley on top. Leftovers keep well but if storing in the fridge keep the noodles separate if you want the broth to stay clear and not get starchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.