Homemade Chicken Noodle Soup


  • 2 TBSPs butter
  • 1 lb bone in chicken thighs
  • 3 celery stalks diced
  • 2 medium carrots peeled and sliced
  • 1/2 a yellow onion diced
  • 1/2 TBSP dried thyme
  • 1/2 TBSP dried basil
  • 2 cloves garlic minced
  • 2 bay leaves
  • 1/2 to 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups chicken stock
  • 12 ounces frozen egg noodles see note


  1. In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side.
  2. Remove the chicken from the pan, and discard the skin. Remove the pan drippings, reserving 2 TBSPs and returning it to the pan.
  3. Add the celery, carrots, onion, and garlic to the pan. Add the seasoning, and sauté for 3 to 4 minutes. Add the chicken broth to the pan, and bring to a boil. Return the chicken to the pan, reduce the heat and simmer for 25 to 30 minutes. The soup should have just a very slight bubble to it.
  4. Remove the chicken and bring back to a boil. Add the frozen noodles and simmer for 20 minutes (or according to package instructions). 
  5. When the chicken is cool enough to handle, shred it. When the noodles are done cooking, return the chicken to the pot and serve!

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Homemade Chicken Noodle Soup
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