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The Best Chicken Noodle Soup

Homemade chicken noodle soup is always a yes! Warm, comforting and extremely flavorful, this is a great meal to enjoy on a sick day and all throughout the fall and winter months.

The Best Chicken Noodle Soup


  • 1 1/2-2 lbs chicken thighs
  • 10 cups organic chicken bone broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 3 cups uncooked egg noodles
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • Additional salt and pepper to taste
Prep time
15 minutes
Cook time
45 minutes


  1. To start, pat chicken dry with paper towels and sprinkle with salt and pepper. In a stockpot, heat oil at medium-high heat.
  2. Add chicken a few pieces at a time, skin side down and cook 3-4 minutes or until golden brown.
  3. Remove chicken, remove skin and save 2 tablespoons of the drippings.
  4. Add onion to drippings and cook at medium-high heat for 4-5 minutes, or until tender. Add garlic and cook for another minute. Add broth and bring mixture to a boil.
  5. Add chicken back in. Add celery, carrots, bay leaves and thyme. Reduce heat and simmer, covered for 25-30 minutes, or until chicken is tender.
  6. Remove chicken again and set aside. Remove soup from heat, add noodles and let sit, covered for about 20 minutes, or until noodles are cooked.
  7. Once chicken has cooled, shred into small bite-sized pieces. Put meat back in pot. Add in parsley and lemon juice. Add extra salt and pepper if desired. Remove bay leaves.
  8. Serve and enjoy!