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homemade chicken noodle soup

The Best Homemade Chicken Noodle Soup Recipe

Homemade chicken noodle soup made with chicken thighs in a delicious broth that is sure to make everyone feel better!


  • 2-1/2 pounds bone-in chicken thighs
  • Fresh ground pepper to taste
  • Kosher salt to taste
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 garlic cloves minced
  • 10 cups chicken broth low sodium
  • 4 medium carrots diced
  • 4 celery ribs diced
  • 2 bay leaves
  • 1/4 teaspoon ground thyme
  • Pinch of red pepper flakes
  • 8 ounces egg noodles
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice


  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. In a large stockpot add the oil on medium-high heat. Place the chicken skin side down, working in batches if needed and cook for 3-4 minutes until the skin is a dark golden color.
  3. Remove chicken from pan and set aside.
  4. Add onion to the hot pan with the drippings and cook over medium-high heat until tender, approximately 4-5 minutes.
  5. Add garlic to the pan and cook for 1 minute.
  6. Add the broth, scraping the bottom of the pan to loosen any browned bits.
  7. Bring the mixture to a boil and place chicken back into the pot. Add the celery, carrots, thyme, red pepper flakes and bay leaves. Reduce heat to a simmer. Cover and continue to simmer for 30 minutes.
  8. Using a large slotted spoon, remove the chicken pieces to a large bowl and set aside.
  9. Add noodles to the pot and let simmer for the time stated on the package.
  10. When chicken is cool enough to handle, remove and discard the skin. Using two forks remove the meat from bones and shred meat into bite-size pieces. Return meat to stockpot and discard the bones.
  11. Stir in parsley and lemon juice. Adjust seasoning with salt and pepper. Remove bay leaves and serve.

Recipe Notes

Recipe courtesy of Old World Garden Farms