Comforting stovetop classic
This warm and cozy chicken noodle soup brings together tender shredded chicken, soft vegetables, and slurp-worthy noodles in a broth that smells like home. It’s the kind of recipe busy cooks rely on — simple steps, honest ingredients, and a simmer that fills the kitchen with nostalgic comfort. Whether you’re fighting off a cold, feeding your family on a chilly evening, or craving something soothing and homemade, this stovetop soup comes together effortlessly and tastes even better than the kind you grew up with. A true comforting classic for every season of life. 🍲💛
PrintHomemade Chicken Noodle Soup
Warm and comforting homemade chicken noodle soup with tender chicken, soft vegetables, and hearty noodles.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
2 tbsp butter
1 lb bone-in chicken thighs
3 celery stalks, diced
2 medium carrots, peeled and sliced
1/2 yellow onion, diced
1/2 tbsp dried thyme
1/1 tbsp dried basil
2 garlic cloves, minced
2 bay leaves
1/2–1 tsp salt
1/2 tsp black pepper
8 cups chicken stock
12 oz frozen egg noodles
Instructions
1. Melt butter and sear chicken 3–4 minutes per side.
2. Remove chicken, discard skin, and keep drippings.
3. Sauté celery, carrots, onion, and garlic for 3–4 minutes.
4. Add seasonings and stir.
5. Pour chicken stock and bring to a boil; simmer with chicken 25–30 minutes.
6. Remove chicken; add noodles and cook 20 minutes.
7. Shred chicken and return to pot.
8. Simmer 2 minutes and serve.
Notes
Use dry pasta if preferred. Store leftovers for up to 3 days.
Nutrition
- Serving Size: 1
- Calories: 557
- Sugar: 8
- Sodium: 584
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 57
- Fiber: 2
- Protein: 28
- Cholesterol: 173
Preparation Time
Preparation: 10 minutes
Cooking: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Ingredients
2 tbsp butter
1 lb bone-in chicken thighs
3 celery stalks, diced
2 medium carrots, peeled and sliced
1/2 yellow onion, diced
1/2 tbsp dried thyme
1/2 tbsp dried basil
2 garlic cloves, minced
2 bay leaves
1/2–1 tsp salt
1/2 tsp black pepper
8 cups chicken stock
12 oz frozen egg noodles (or dry noodles)
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large pan or pot
Sharp knife
Cutting board
Measuring cups and spoons
Mixing bowls
Spatula or wooden spoon
Baking dish (if needed)
Preparation Steps (Beginner-Friendly)
- Melt the butter in a large stock pot over medium heat. Season the chicken with salt and pepper, then place it in the pot. Sear for 3–4 minutes per side until lightly golden.
- Remove the chicken and discard the skin. Keep 2 tablespoons of the drippings in the pot for flavor.
- Add celery, carrots, onion, and garlic. Sauté for 3–4 minutes until fragrant and slightly softened.
- Sprinkle thyme, basil, salt, and pepper. Stir well so the vegetables absorb the seasoning. 🌿
- Pour in the chicken stock and bring to a gentle boil. Return the chicken to the pot, reduce heat, and let it simmer for 25–30 minutes. The broth should bubble softly.
- Take out the chicken and increase heat to bring the soup back to a boil. Add the noodles and cook for 20 minutes (or follow package instructions).
- Shred the cooled chicken with a fork.
- Add the chicken back to the soup, stir, and simmer for a final 2 minutes. The broth should look rich and slightly thick, with tender noodles. Serve warm. 🍜✨
Chef’s Tips
- Store leftovers in the refrigerator for up to 3 days; the flavors deepen beautifully.
- For thicker broth, let the soup simmer uncovered for the last 10 minutes.
- Dry pasta works well — just cook it directly in the broth following package time.
- Add fresh parsley or a squeeze of lemon before serving for a bright finish.
Nutrition Information
Serving: 1
Calories: 557 kcal
Protein: 28 g
Carbs: 57 g
Fat: 24 g
Fiber: 2 g
Sugar: 8 g