Homemade chicken noodle soup is a one pan soup recipe made with juicy chicken thighs, wholesome chopped veggies and a flavourful broth. This chicken noodle soup from scratch will quickly become on of your favourite easy soup recipes with a few ingredients!
Chicken noodle soup
Its nice to have a recipe on hand for using up the week’s leftovers. Especially a recipe like homemade chicken noodle soup that goes great with all sorts of vegetables and the more budget-friendly cuts of chicken, like chicken legs and thighs.
Chicken noodle soup with egg noodles is one of may favourite soups, alongside this spicy chicken soup, which uses up leftover chicken or turkey, and this budget friendly salmon and potato traybake, which uses frozen salmon and whatever veggies you have on hand.
For this noodle soup recipe I used three large chicken thighs, chopped up onion, carrot and celery to create a broth that’s full of flavour.
Homemade Chicken Noodle Soup Ingredients
This soup recipe uses just a few simple ingredients. Here’s what you’ll need:
- Skin on chicken thighs
- Oil and dried rosemary
- Minced garlic
- Onion chopped
- Carrot chopped
- Celery chopped
- Stock cube in water or retail pre-made stock
- Bay leaves
- Dried medium egg noodles
- Fresh parsley
You could also easily make this recipe with a rotisserie chicken, or even use the leftovers from making slow cooker whole chicken.
How to make Chicken Noodle Soup
Making this recipe is much easier than it sounds. Making this recipe from scratch is easy in just a few steps, and you will love how richly flavourful it is.
- Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side.
- In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
- Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
- After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
- Once the noodles are cooked stir in the shredded chicken, add extra water if necessary until consistency is as desired.
- Top with fresh parsley and serve.
Is this soup recipe gluten free?
This quick soup recipe uses egg noodles, which in general are not gluten free. Also shop bought chicken stock may also contain gluten.
However, this dish can be made completely gluten free if you replace the egg noodles with gluten free noodles or rice noodles.
Alternatively, remove the noodles completely and enjoy as a chicken broth. For the stock find a gluten free alternative or just use water and salt, as the chicken and veg will provide plenty of flavour.
Does chicken noodle soup help colds?
Some studies, like this study from the American College of CHEST Physicians, show that chicken noodle soup can help clear nasal passageways, which is helpful when you have a cold. This is thought to be due to the heat, the aroma, and the taste.
This recipe is also generally high in protein, vitamins and minerals, and so provides a well-balanced meal promoting general wellness.
Can you freeze chicken noodle soup?
Yes, this soup can be frozen. However, noodles tend to not freeze and reheat well. So if you plan to freeze this recipe, leave out the noodles. Instead, add the noodles in when you have defrosted and are reheating the soup.
Make sure the soup is completely cooled before freezing. Freeze for up to 3 months and always defrost thoroughly and reheat until piping hot.
What goes with this soup recipe?
Any kind of simple sandwich pairs well with soups, including grilled cheese sandwiches, like the mini grilled cheeses found in this grilled cheese and tomato soup recipe. For something a little different, why not try with Philly cheese steak sliders? Or, you could even bake your own bread to pair with it. Have a look here for how to make sprouted bread.
Chicken noodle soup
Ingredients
- 500 g Skin on chicken thighs
- 1 tbsp oil
- 1/2 tsp dried rosemary
- 3 Cloves minced garlic
- 1 Chopped onion 120g
- 2 Chopped carrot 150g
- 4 Sticks chopped celery 150g
- Chicken stock cube in 450ml water or retail pre-made chicken stock
- 2 Bay leaves
- 180 g Dried medium egg noodles
- 4 tbsp Fresh parsley
- Salt and pepper to taste
Instructions
- Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side.
- In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
- Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
- After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
- Once the noodles are cooked stir in the shredded chicken, add extra water if necessary until consistency is as desired.
- Season to taste then top with fresh parsley and serve.
Video
Nutrition
Can you freeze chicken noodle soup?
Yes, chicken noodle soup can be frozen. However, noodles tend to not freeze and reheat well. So if you plan to freeze this recipe, leave out the noodles. Instead, add the noodles in when you have defrosted and are reheating the soup. Make sure the soup is completely cooled before freezing. Freeze for up to 3 months and always defrost thoroughly and reheat until piping hot.Is chicken noodle soup gluten free?
This quick soup recipe uses egg noodles, which in general are not gluten free. Also shop bought chicken stock may also contain gluten. However, this dish can be made completely gluten free if you replace the egg noodles with gluten free noodles or rice noodles. Alternatively, remove the noodles completely and enjoy as a chicken broth. For the stock find a gluten free alternative or just use water and salt, as the chicken and veg will provide plenty of flavour.PIN FOR LATER
I first shared Chicken Noodle Soup on the Sunday Supper Movement site, where I am a contributor.
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