Homemade Chicken Noodle Soup
This homemade chicken noodle soup is the opposite of bland — rich, comforting, and full of real chicken flavor thanks to browned bone-in chicken, fresh thyme, and a deeply savory broth.
About This Homemade Chicken Noodle Soup Recipe
This homemade chicken noodle soup is rich, savory, and deeply chicken-forward. Bone-in chicken is browned, then gently oven-braised in chicken broth with bouillon, fresh thyme, and finely diced vegetables that melt into the broth. Homemade egg noodles are added at the end for the perfect cozy finish.
Why You’ll Love
Deep, savory chicken flavor (not bland or watery)
Vegetables melt into the broth for body and richness
Homemade or store-bought noodles both work
Great make-ahead soup that tastes even better the next day
Ingredients You’ll Need
Bone-in chicken thighs
Onion, carrots, and celery
Garlic, fresh thyme, bay leaves
Chicken broth and chicken bouillon
Lemon juice
Egg noodles (homemade or store-bought)
How to Make
Bone-in chicken is browned, then oven-braised with broth, bouillon, thyme, bay leaves, and finely diced vegetables until tender. The soup rests overnight for deeper flavor, then the chicken is shredded and returned to the pot. Egg noodles are cooked separately and added just before serving, with a squeeze of lemon to finish.
Tips for Success
Brown the chicken well for maximum flavor
Dice vegetables small so they melt into the broth
Noodles absorb broth — add more when reheating if needed
Season as needed!
Frequently Asked Questions
Can I use store-bought egg noodles?
Yes. Use 10–12 ounces of dried egg noodles. Cook separately in salted water, slightly under package directions.
Can I make this ahead of time?
Yes — it tastes even better the next day.
Is this soup supposed to be very savory?
Yes. This recipe is intentionally well-seasoned and chicken-forward.
Can I add more broth later?
Yes. Add warm broth as needed, especially when reheating- you may need to adjust seasonings.
What to Serve With
Crusty bread or toast
Crackers or saltines
Simple green salad
Extra lemon wedges
More Recipes You’ll Love
Homemade Chicken Noodle Soup Recipe with Homemade Egg Noodles
Deeply savory homemade chicken noodle soup made by browning bone-in chicken, oven-braising it in chicken broth with bouillon, finely diced vegetables, and fresh thyme, then finishing with lemon and tender homemade egg noodles. Rich, comforting, and full of real chicken flavor.
Ingredients
- 4–4½ lbs bone-in, skin-on chicken thighs (or thighs + drumsticks)
- 2 tablespoons neutral oil
- 1 tablespoon butter
- 2 medium onions, very finely diced
- 4 medium carrots, very finely diced
- 4 medium celery stalks, very finely diced
- 4 cloves garlic, minced
- 2 bay leaves
- 5–6 fresh thyme sprigs
- ¾ teaspoon whole black peppercorns
- 2 teaspoons chicken bouillon paste (Better Than Bouillon Brand) or powder
- 10 cups chicken broth
- Kosher salt, to taste
- Juice of ½–¾ lemon, to taste
- Fresh parsley, finely chopped
- Freshly cracked black pepper
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 3 large eggs
- 2 tablespoons whole milk
- Extra flour, for rolling
Instructions
- Preheat oven to 325°F.
- Heat oil and butter in a large Dutch oven over medium-high heat. Season chicken lightly with salt. Brown deeply on both sides, 4–6 minutes per side, working in batches if needed. Transfer chicken to a plate.
- Reduce heat to medium. Add onions, carrots, and celery. Cook, stirring and scraping up browned bits, until very soft and jammy, about 10–12 minutes. Add garlic and cook 30 seconds until fragrant.
- Return chicken to the pot. Add bay leaves, thyme, peppercorns, bouillon, and chicken broth. Bring just to a gentle simmer, then cover.
- Transfer the covered pot to the oven and cook for 2 hours, until the chicken is very tender. Remove from oven, cool slightly, then refrigerate overnight (loosely covered until cold, then covered).
- The next day, reheat soup gently over medium-low heat. Remove bay leaves and herb stems.
- Remove chicken, discard skin and bones, and shred & chop meat. Return shredded chicken to the pot. Taste and season with salt if needed.
- In a large, wide bowl (or on a clean surface), whisk together flour and salt. Make a wide well in the center. Add eggs and milk. Using a fork, gradually pull flour into the eggs until a shaggy dough forms.
- Turn dough onto the counter and knead 5–7 minutes until smooth. Wrap and rest at room temperature for 20 minutes.
- Roll dough thin (about ⅛ inch thick). Let rest 5–10 minutes, then loosely roll and slice into ¼–½-inch-wide noodles. Toss with flour.
- Bring a pot of well-salted water to a rolling boil. Cook noodles 8-10 minutes, or until fully tender. Drain.
- Stir lemon juice into the soup, starting with ½ lemon and adding more to taste.
- Add noodles to bowls and ladle soup over top. Finish with parsley and cracked black pepper and ENJOY!
Notes
- The noodle dough may be sticky at first; lightly flour your hands and counter as you knead.
- This soup is intentionally well-seasoned; skip additional salt if it already tastes balanced.
- Leaving some fat in the soup adds richness; skim only if it tastes greasy.
- Homemade egg noodles absorb broth as they sit. If the soup thickens, add a splash of warm chicken broth when reheating to loosen to your liking.
