Chicken noodle soup from scratch is easy enough for a weeknight. Bone-in chicken thighs simmer in water with onion, celery, carrots, garlic, bay leaves and thyme to make a golden broth, then the shredded chicken and egg noodles go back in, finished with parsley.

Building Flavor

Bone-in thighs stay tender and add richness to the broth that breasts can’t match; browning them first adds even more flavor. Add the vegetables in stages so everything cooks evenly. Cook the noodles separately and add them to each bowl, so leftovers don’t turn mushy.

Kosher Notes

This is a meat (fleishig) soup. Kosher chicken is salted during koshering, so season the soup at the end and taste as you go.

Storing

Store the soup and noodles separately. The soup keeps for 3 days or 3 months frozen.

This homemade chicken noodle soup comes together in just one hour using simple techniques that build incredible flavor from scratch.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Jewish

Calories: 285

Ingredients Method Notes

Ingredients

2 lbs bone-in chicken thighs skin removed
8 cups water
1 large onion diced
3 celery stalks chopped
3 large carrots sliced into coins
2 tsp kosher salt or to taste
1/2 tsp black pepper freshly ground
2 bay leaves
1 tsp dried thyme
3 cloves garlic minced
8 oz wide egg noodles
2 tbsp fresh parsley chopped

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Method

Place chicken thighs in a large pot and add water. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Skim off any foam that rises to the surface.
Add onion, celery, 1 teaspoon salt, pepper, bay leaves, and thyme to the pot. Simmer for 25 minutes until chicken is cooked through.
Remove chicken thighs from the pot and set aside to cool. When cool enough to handle, remove meat from bones and shred into bite-sized pieces. Discard bones and skin.
Add carrots and garlic to the simmering broth. Cook for 8-10 minutes until carrots are tender.
Meanwhile, cook egg noodles according to package directions in a separate pot. Drain and set aside.
Return shredded chicken to the soup pot. Taste and adjust seasoning with remaining salt if needed. Remove bay leaves.
To serve, place a portion of cooked noodles in each bowl and ladle hot soup over them. Garnish with fresh parsley.

Notes

Store leftover soup and noodles separately to prevent the noodles from getting mushy. Soup keeps in the refrigerator for 3 days or can be frozen for up to 3 months. For a richer flavor, you can brown the chicken thighs in a bit of oil before adding water.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 10g 13%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 75mg 25%

Sodium 890mg 39%

Dietary Fiber 3g 11%

Total Sugars 6g

Protein 22g 44%

Easy Chicken Noodle Soup From Scratch

Building Flavor

Kosher Notes