Zesty Chicken Noodle Soup Recipe

The smell of simmering vegetables and herbs always reminds me of coming home after a long day in the cold. I make this Chicken Noodle Soup whenever I need a meal that feels like a warm hug in a bowl.

You will love how quickly this hearty dish comes together using just a few simple pantry staples. The combination of savory broth and tender chicken creates a satisfying dinner that the whole family asks for on repeat.

What Makes This Chicken Noodle Soup So Special

The rich flavor of chicken thighs adds a depth to the broth that white meat just cannot match. I appreciate how this recipe keeps things uncomplicated while delivering a taste that feels like it simmered all day.

This meal is versatile enough to use whatever vegetables you have in the fridge, making it perfect for reducing waste. You can get a wholesome, homemade dinner on the table in under an hour without stress.

It freezes beautifully, so I often make a double batch to ensure I have a quick lunch ready for busy weeks. Every spoonful offers the perfect balance of savory herbs and comforting warmth.

If this dish hit the spot, you’ll want to try my Irresistible Slow Cooker Taco Pasta next, plus the Ultimate Easy Italian Wedding Soup delivers the same bold flavors.

Everything You Need for Perfect Chicken Noodle Soup

Here is what you will need to get started:

• Butter: Used to sauté the vegetables for a rich and creamy base flavor.
• Yellow onion: Adds a savory sweetness and aromatic depth to the soup foundation.
• Carrots: Provides a touch of natural sweetness and bright color to the broth.
• Celery stalks: Gives the soup a nice crunch and classic savory herbal notes.
• Salt: Enhances all the other flavors in the pot.
• Black pepper: Adds a gentle heat and seasoning to the finished dish.
• Garlic cloves: Minced fresh garlic brings a punchy and aromatic flavor.
• Oregano: Dried oregano lends an earthy and warm herbal note.
• Boneless skinless chicken thighs: These stay juicy and tender during cooking unlike breast meat.
• Dried bay leaves: Infuses the broth with a subtle tea-like floral flavor.
• Water: Acts as the base liquid, though broth can be substituted for richness.
• Egg noodles: The classic pasta choice that holds up well in the hot liquid.
• Fresh parsley: Chopped leaves add a pop of color and freshness at the end.
• Lemon juice: A splash of acid brightens the entire soup and cuts through the richness.

My Method for Perfect Chicken Noodle Soup

Let’s get cooking!

1. Start by heating the butter in a large stockpot over medium heat until it is melted and bubbly. Add the diced onion, carrots, celery, one teaspoon of the salt, and half a teaspoon of the pepper to the pot. Cook these vegetables while stirring occasionally for about 10 minutes until they have softened and the onions are translucent.
2. Stir in the minced garlic and dried oregano, mixing constantly to prevent burning. Let this mixture cook for about one minute until the garlic becomes very fragrant and aromatic. Place the raw chicken thighs, the dried bay leaves, and the remaining salt and pepper directly into the pot with the vegetables.
3. Pour the water into the pot over the chicken and vegetables, then increase the heat to bring everything to a rolling boil. Once it reaches a boil, reduce the heat to medium-low and cover the pot with a lid. Allow the soup to simmer gently for about 25 minutes until the chicken is fully cooked through and tender.
4. Remove the cooked chicken thighs from the pot and transfer them to a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the pot along with the dried egg noodles. Continue cooking the soup uncovered over medium-low heat for about 10 minutes, or until the pasta is tender to your liking.
5. Remove the pot from the heat source immediately to stop the cooking process. Stir in the chopped fresh parsley and lemon juice to brighten the flavors right before serving. Taste the broth and adjust the seasoning with more salt or pepper if needed before ladling into bowls.

My Chicken Noodle Soup Secrets

Using chicken thighs instead of breasts ensures the meat stays juicy and tender even after simmering. I highly recommend shredding the meat while it is still warm so it pulls apart effortlessly.

To keep the broth clear and the noodles perfectly textured, I suggest cooking the pasta in a separate pot if you plan to have leftovers. This simple trick prevents the Chicken Noodle Soup from becoming starchy or mushy over time.

Adding a squeeze of fresh lemon juice right at the end brightens up the savory flavors beautifully. It cuts through the richness and adds a fresh zest that takes the dish to the next level.

How to Serve This Chicken Noodle Soup

I love serving this soup with a side of crusty bread or homemade rolls to soak up every drop of the savory broth. A simple grilled cheese sandwich also makes for a classic and satisfying pairing.

For a lighter meal, I pair this Chicken Noodle Soup with a crisp green salad topped with vinaigrette. A sprinkle of extra fresh parsley or cracked black pepper adds a lovely finishing touch before eating.

Join me on Pinterest for more easy comfort food ideas and family-friendly dinner inspiration!

Easy Chicken Noodle Soup

---

• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 6 servings
• Diet: Dairy Free

Print Recipe

Pin Recipe

Description

A comforting and hearty chicken noodle soup made with tender chicken thighs, fresh vegetables, and egg noodles. Perfect for cold days or feeling under the weather.

---

Ingredients

• 2 tablespoons butter
• 1 1/2 teaspoon salt divided
• 3 large carrots diced
• 2 tablespoons lemon juice
• 3 garlic cloves minced
• 2 tablespoons chopped fresh parsley
• 1 yellow onion diced
• 1 1/4 pounds boneless skinless chicken thighs
• 8 cups water
• 1 teaspoon oregano
• 3 celery stalks diced
• 1 teaspoon black pepper divided
• 3 ounces egg noodles or 2 cups
• 2 dried bay leaves

---

Instructions

1. Heat the butter in a large stockpot over medium heat. Add the onion, carrots, celery, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring occasionally, until softened, about 10 minutes.
2. Add the garlic and oregano. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken, the bay leaves and the remaining salt and pepper.
3. Add the water, and bring everything to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, about 25 minutes.
4. Transfer the cooked chicken to a cutting board. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the soup along with the egg noodles.
5. Continue to cook the soup over medium-low heat until the pasta is tender, about 10 minutes. Remove the soup from the heat and stir in the parsley and lemon juice.

Notes

To prevent soggy noodles for leftovers, cook pasta separately. You can substitute water with chicken broth for richer flavor.

• Prep Time: 15 min
• Cooling Time: 5 min
• Cook Time: 40 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 283
• Sugar: 3g
• Sodium: 746mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 1g
• Trans Fat: 0.2g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 23g
• Cholesterol: 124mg

Keywords: chicken noodle soup recipe, homemade chicken soup, easy soup recipe, comfort food, winter dinner