Homemade Chicken Noodle Soup

You know what they say – Chicken Noodle Soup, it’s good for the soul! I firmly believe chicken noodle soup is one of those staple foods that everyone should learn how to make. It’s hearty, healthy, and let’s be honest, it’s the best cure for the common cold. Yet, for some reason, everyone is more willing to go grab a can of salty soup from the grocery store instead of making a pot from scratch. Why? What is so intimidating about making homemade soup? Your grandparents did it and so can you.

I’m one of those people who can eat soup all year round, but it’s not until the temperature drops below 30 degrees that I am in the “soup making” mood. This past week my friend whipped up a pot of chicken noodle soup and ever since she mentioned it, I’ve been CRAVING it. I threw my apron on and made my own this past weekend, some to freeze and some for lunch this week. Soup is one of the simplest meal prep menu items you can make for lunch or busy weeknight dinners. Paired with a side salad, you’ll get a punch of vitamins and antioxidants that will power you through the day, while boosting your immune system!

If you have a secret soup recipe passed down from grandma, grab a pot and start cooking. If you don’t have a recipe in your back pocket, follow these easy steps to make homemade chicken noodle soup even grandma would love!


Chicken Noodle Soup

  • Servings: 6
  • Difficulty: beginner
  • Print


1 Tbsp. canola oil

6 chicken thighs

1 cup chopped onion

4 cloves chopped garlic

12 cups chicken broth

1 cup chopped celery

1 cup chopped or matchstick carrots

2-3 bay leaves

1 Tbsp. thyme

1 Tbsp. oregano 

2 cups egg noodles

Pepper, to taste 

1. Add canola oil to pot. Pan sear chicken thighs on medium-high heat for 5 minutes or until golden brown. Remove from pot but leave fat drippings.

2. Chop onions, garlic, celery and carrots. Set celery and carrots aside. 

3. Sauté onions and garlic in drippings. Add chicken broth, carrots, celery, bay leaves, thyme, and oregano. Add whole chicken thighs and let boil.

4. Once soup begins to boil, reduce heat to medium and cover for 30 minutes, or until chicken thighs are cooked and tender. 

5. Remove chicken thighs and cut or shred into smaller pieces. Add back to the pot along with 2 cups of egg noodles. Simmer until egg noodles are soft and tender.

6. Add pepper to taste, and any additional spices such as oregano and thyme. Serve hot or freeze for up to 6 months in airtight container. 

Next time you go to grab a can of chicken noodle soup at the store, try to make your own first. Not only is it healthier and heartier than any store bought option, homemade truly tastes better. I promise soup making isn’t as intimidating as it sounds, and this recipe will be a favorite in your household (especially during cold season!)

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