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Classic Chicken Noodle Soup


  • 8 cups Homemade Chicken Stock or lower-sodium chicken broth
  • 2 skinless bone-in chicken thighs
  • 1 skinless bone-in chicken breast half
  • 2 cups sliced carrot
  • 2 cups sliced celery
  • 1 cup chopped onion
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 3/4-1 pound uncooked medium thick egg noodles
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. In a Dutch oven over medium-high heat, add chicken stock and chicken thighs and breast. Bring to a boil. Reduce heat; simmer 20 minutes.
  2. Remove chicken from pan; let stand for 10 minutes. Once cool enough to handle, remove chicken from bones and cut meat into bite-sized pieces. Discard bones – save to make chicken stock later. (See How to Make Your Own Chicken Stock)
  3. Add carrot, celery, onion, thyme and bay leaf to pan. Cover and bring back to a boil. Simmer for 10 minutes.
  4. Add noodles, and simmer an additional 6 minutes.
  5. Add chicken, salt, and black pepper; cook for 5 minutes or until noodles are done.

Recipe Notes

Recipe courtesy of Old World Garden Farms