Homemade Chicken Noodle Soup | CookOS

Chicken Noodle Soup

Name: Homemade Chicken Noodle Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total)*); 1/4 teaspoon kosher salt; 1 teaspoon olive oil; 1/2 cup onion (diced ); 1/2 cup celery (diced ); 1/2 cup carrots (peeled and sliced ); 3 cloves garlic (minced); 4 cups low-sodium chicken broth; 2 dry bay leaves; black pepper (to taste); 1 cup egg noodles ((1 1/2 oz) ); parsley (optional for garnish)

Homemade chicken noodle soup made with boneless chicken thighs, aromatic vegetables, and low-sodium broth delivers comfort in every spoonful. This simple, wholesome soup soothes during illness and satisfies anytime you crave warm, healing comfort food.

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🏷️Instant pot chicken noodle soup

Total

30 min

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Skinnytaste

Ingredients

4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total)*)
1/4 teaspoon kosher salt
1 teaspoon olive oil
1/2 cup onion (diced )
1/2 cup celery (diced )
1/2 cup carrots (peeled and sliced )
3 cloves garlic (minced)
4 cups low-sodium chicken broth
2 dry bay leaves
black pepper (to taste)
1 cup egg noodles ((1 1/2 oz) )
parsley (optional for garnish)optional

12 Ingredients

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Instructions

1
Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
2
Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
3
Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
4
Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
5
Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.

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Tips & Notes

Pro tips

Trim all visible fat from chicken thighs before cooking to keep the broth clean and light.
Simmer gently rather than boil to keep chicken tender and prevent the broth from becoming cloudy.
Taste and adjust seasoning at the end; low-sodium broth requires more salt and pepper than regular broth.
Add noodles in the final minutes of cooking to prevent mushiness and preserve al dente texture.

Substitutions

Boneless skinless chicken breasts → boneless skinless chicken thighs (thighs remain more moist)
Low-sodium chicken broth → regular or homemade chicken stock (reduce added salt)
Carrots, celery, onion → any diced vegetables like zucchini, green beans, or spinach (adjust cooking time as needed)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat until warmed through; freeze for up to 3 months.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work, though thighs stay more tender and flavorful when simmered. Use the same weight and cooking time.

How long does this soup keep?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat.

When should I add the noodles?

Add noodles during the last 8–10 minutes of cooking so they soften without becoming mushy. Alternatively, cook them separately and add to individual bowls to prevent overcooking.