Homestyle Chicken Noodle Soup

A comforting and budget-friendly chicken noodle soup made with tender shredded chicken, aromatic broth, and soft egg noodles.

Prep Time 15

Cook Time 1

Total Time 1 15

Serving Size servings

1 whole whole chicken (3–4 lbs) or 3–4 bone-in chicken thighs Use skin on for flavor.
10 cups low-sodium chicken stock or mix of stock and water
2 large carrots, peeled and sliced
2 stalks celery, sliced
1 large onion, diced
3 cloves garlic, smashed
2 leaves bay leaves
1 tsp dried thyme or 1 sprig fresh thyme
1 tsp whole black peppercorns
2 cups wide egg noodles or any short pasta
2 tbsp olive oil or butter
Salt and freshly ground black pepper To taste.
2 tbsp chopped fresh parsley For garnish.
Optional: squeeze of lemon juice or a pinch of red pepper flakes

Pat the chicken dry and season lightly with salt and pepper.
Heat oil in a large Dutch oven over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until softened and fragrant, about 6–8 minutes.
Add garlic and cook for 30 seconds until fragrant.

Nestle the whole chicken (or thighs) into the pot. Pour in stock and add bay leaves, thyme, and peppercorns. Bring to a gentle simmer.
Reduce heat to low. Cover and simmer for 45–60 minutes for a whole chicken, or 25–30 minutes for thighs, until the meat is cooked through and tender.
Carefully remove the chicken and set it on a cutting board to cool slightly. Remove bay leaves and discard. Skim excess fat from the surface of the broth with a spoon.
When the chicken is cool enough to handle, shred the meat and discard skin and bones.
Return the shredded chicken to the pot. Bring the broth back to a simmer and add the noodles. Cook until noodles are al dente (follow package timing), usually 6–8 minutes.
Taste and adjust seasoning with salt and pepper. Stir in parsley and a squeeze of lemon if using.

Ladle into bowls and top with chopped fresh parsley and cracked black pepper.
Serve with buttered crusty bread, garlic toast, or a simple grilled cheese for dipping.

Refrigerate for up to 3–4 days. Can freeze in meal-sized portions for up to 3 months. Avoid adding noodles before freezing to maintain texture.