89% would make this again

Homemade Chicken and Noodle Soup

Name: Homemade Chicken and Noodle Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 5
Cuisine: American
Ingredients: 2 bone in, skin on chicken thighs; 1 large chicken breast (optional, for extra meat); 2 litres (8 cups) good quality chicken stock; 1 tbsp butter; 1 tbsp olive oil; 1 medium onion, finely diced; 2 medium carrots, sliced into thin rounds (about 150 g or 5 oz); 2 celery stalks, thinly sliced; 3 garlic cloves, finely chopped; 4 sprigs fresh thyme; 1 bay leaf; 225 g (8 oz) dried wide egg noodles; 2 tbsp fresh flat leaf parsley, finely chopped; 1 to 2 tsp fresh lemon juice; Salt to taste; Freshly ground black pepper to taste

Vish G

August 7, 2026

Nothing beats a bowl of homemade chicken and noodle soup on a rainy day. This traditional recipe will fill your kitchen with a delicious smell that will brighten up your mood. Easy to make and a simple dish that all the family will love. As always we take you through the right techniques to make this comfort food truly tasty. A highly popular meal that will quickly become a guest favourite in your house.

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PREP TIME

15 MIN

COOK TIME

50 MIN

SERVINGS

Ingredients

2 bone in, skin on chicken thighs
1 large chicken breast (optional, for extra meat)
2 litres (8 cups) good quality chicken stock
1 tbsp butter
1 tbsp olive oil
1 medium onion, finely diced
2 medium carrots, sliced into thin rounds (about 150 g or 5 oz)
2 celery stalks, thinly sliced
3 garlic cloves, finely chopped
4 sprigs fresh thyme
1 bay leaf
225 g (8 oz) dried wide egg noodles
2 tbsp fresh flat leaf parsley, finely chopped
1 to 2 tsp fresh lemon juice
Salt to taste
Freshly ground black pepper to taste

Instructions

Heat the butter and olive oil together in a large soup pot over a medium heat. Add the onion, carrots and celery with a small pinch of salt. Cook gently for 8 to 10 minutes, stirring occasionally until the vegetables have softened. They should not brown.
Add the garlic and cook for 1 minute, stirring often until fragrant.
Pour in the chicken stock and add the thyme sprigs and bay leaf. Nestle in the chicken thighs and if using, the chicken breast. Bring the soup to a gentle simmer. Avoid letting it boil rapidly as this helps keeps the chicken tender and the broth clear.
Cover with the lid slightly ajar and simmer gently for 25 to 30 minutes. The chicken breast should reach 75°C (165°F). The thighs may need another 5 to 10 minutes until they are very tender.
Remove the chicken from the pot and place it on a plate to cool for a few minutes. Discard the skin and bones, then shred the meat into bite sized pieces using two forks or your hands. Remove and discard the thyme stems and bay leaf from the soup.
While the chicken is cooling, bring a separate saucepan of lightly salted water to the boil and cook the egg noodles according to the packet instructions until just tender. Drain well. Cooking the noodles separately keeps the broth clear and stops them soaking up too much liquid, especially if you have leftovers.
Return the shredded chicken to the soup and let it warm through for 2 to 3 minutes.
Taste the broth and season with salt and plenty of freshly ground black pepper until the flavour is well balanced. Stir in the lemon juice and chopped parsley. The lemon should brighten the soup without making it taste lemony.
Divide the cooked egg noodles between serving bowls and ladle the hot soup over the top. Give each bowl a gentle stir so the noodles are evenly coated with the broth.
Let the soup stand for 5 to 10 minutes before serving. This gives the flavours a chance to come together and makes every bowl even more comforting.
Serve with warm buttered crusty bread if you like. If storing leftovers, keep the noodles and soup in separate containers in the fridge for up to 3 days and combine them only when reheating. This helps the noodles stay tender and the broth stay rich and satisfying.