Homemade Chicken Noodle Soup Recipe
Recipe shopping list — copy the items into Valedo.
Makes 6 hearty bowls. Boneless thighs cook directly in the broth and are shredded before the noodles go in.
Ingredients
Olive oil
1 tbsp
Yellow onion
Diced.
1 medium
Carrots
Sliced.
3 medium
Celery
Sliced.
3 stalks
Kosher salt
1 tsp
Black pepper
1/2 tsp
Garlic
Minced.
3 cloves
Low-sodium chicken broth
8 cups
Water
2 cups
Boneless skinless chicken thighs
1 1/2 lb
Wide egg noodles
8 oz
Fresh parsley
Chopped.
1/2 cup
How to make it
- Heat the oil in a large pot over medium heat. Cook the onion, carrots, celery, 1 teaspoon salt, and pepper for 7 minutes. Add the garlic and cook for 30 seconds.
- Add the broth, water, and chicken. Bring to a gentle simmer and cook for 15 to 20 minutes, until the chicken reaches 165°F.
- Transfer the chicken to a plate. Add the noodles to the pot and cook until tender according to their directions.
- Shred the chicken and return it to the soup with the parsley. Heat through and taste for seasoning.
Who this list is for
This chicken noodle soup recipe checklist is for home cooks who want to make a classic, comforting soup from scratch. It’s especially helpful if you’re shopping for a family dinner, prepping for a cozy weekend meal, or planning to bring soup to someone who needs a little care. If you like using fresh ingredients and want a recipe that uses boneless chicken thighs for extra flavor, this list is for you.
How to use this list
Start by checking your pantry and fridge for staples like olive oil, kosher salt, black pepper, and garlic. The recipe begins with sautéing a medium yellow onion, carrots, and celery in olive oil. After softening the vegetables, you’ll add low-sodium chicken broth and water to the pot. Boneless, skinless chicken thighs go in next and simmer until cooked through. Once the chicken is shredded, wide egg noodles are added and cooked until tender. Finish with a generous handful of fresh parsley.
Common mistakes
Don’t skip checking your broth supply—using less than 8 cups of low-sodium chicken broth will leave your soup bland. Avoid using bone-in chicken, as this recipe is timed for boneless thighs. Overcooking the noodles or adding them too early can make them mushy. Be careful not to forget the fresh parsley at the end—it adds a lot of flavor and freshness. If you only have salted broth, reduce the kosher salt in the recipe.
What is on this list
You’ll need olive oil, a medium yellow onion, three carrots, three celery stalks, kosher salt, black pepper, three garlic cloves, 8 cups of low-sodium chicken broth, 2 cups of water, 1 1/2 pounds of boneless skinless chicken thighs, 8 ounces of wide egg noodles, and half a cup of fresh parsley. Cross off items you already have at home so you don’t double up at the store.
Before you go
Before shopping, double-check your supply of broth, noodles, and chicken to avoid a mid-cook run. Wash and prep your vegetables ahead of time to speed up the cooking process. After making the soup, let it cool slightly before storing leftovers in airtight containers. This soup keeps well in the fridge for up to three days, making it a good option for meal prep.
FAQ
Who is "Homemade Chicken Noodle Soup Recipe" for?
This chicken noodle soup recipe checklist is for home cooks who want to make a classic, comforting soup from scratch. It’s especially helpful if you’re shopping for a family dinner, prepping for a cozy weekend meal, or planning to bring soup to someone who needs a little care. If you like using fresh ingredients and want a recipe that uses boneless chicken…
How should I use "Homemade Chicken Noodle Soup Recipe"?
Start by checking your pantry and fridge for staples like olive oil, kosher salt, black pepper, and garlic. The recipe begins with sautéing a medium yellow onion, carrots, and celery in olive oil. After softening the vegetables, you’ll add low-sodium chicken broth and water to the pot. Boneless, skinless chicken thighs go in next and simmer until cooked thr…
What should I skip or avoid with "Homemade Chicken Noodle Soup Recipe"?
Don’t skip checking your broth supply—using less than 8 cups of low-sodium chicken broth will leave your soup bland. Avoid using bone-in chicken, as this recipe is timed for boneless thighs. Overcooking the noodles or adding them too early can make them mushy. Be careful not to forget the fresh parsley at the end—it adds a lot of flavor and freshness. If yo…
What is on the "Homemade Chicken Noodle Soup Recipe" list?
You’ll need olive oil, a medium yellow onion, three carrots, three celery stalks, kosher salt, black pepper, three garlic cloves, 8 cups of low-sodium chicken broth, 2 cups of water, 1 1/2 pounds of boneless skinless chicken thighs, 8 ounces of wide egg noodles, and half a cup of fresh parsley. Cross off items you already have at home so you don’t double up…
What should I do before I go?
Before shopping, double-check your supply of broth, noodles, and chicken to avoid a mid-cook run. Wash and prep your vegetables ahead of time to speed up the cooking process. After making the soup, let it cool slightly before storing leftovers in airtight containers. This soup keeps well in the fridge for up to three days, making it a good option for meal p…
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