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Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup Recipe: Our Best Chicken Noodle Soup is so delicious! Make it on the stovetop, in the slow cooker, or in the Instant Pot.

  • 1 teaspoon oil or butter
  • 2 1/2 pounds bone-in chicken thighs (or a mix of thighs and breasts)
  • 1 large sweet onion, peeled and chopped
  • 2-4 cloves garlic, minced
  • 1 1/2 cups sliced celery
  • 1 1/2 cups sliced carrots
  • 1 tablespoon fresh thyme leaves (1 teaspoon dried)
  • 12 cups chicken broth
  • 2 bay leaves
  • 1/4 teaspoon turmeric
  • 8 ounce Kluski egg noodles
  • 1/4 cup chopped parsley
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons cornstarch
  • Salt and pepper
  1. Set a large 6-8 quart soup pot over medium heat. Add the oil. Generously salt and pepper the chicken thighs on both sides. Place them skin-side down in the pot. Brown the chicken skin, then flip and cook the chicken another 3 minutes. Remove the chicken from the pot and set aside.
  2. Place the onions and garlic in the chicken fat. Stir and saute for 3-4 minutes. Then stir in the celery, carrots, and thyme and saute another 2 minutes.
  3. Add the chicken broth, bay leaves, and turmeric to the pot. Then place the chicken thighs in the broth. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and simmer for 30 minutes. (Turn the heat down a little, if needed.)
  4. Use tongs to pull out the bay leaves, and chicken thighs. Place the chicken on a cutting board. Then stir the egg noodles into the soup and simmer another 6-9 minutes, until the pasta is cooked.
  5. Meanwhile, remove the chicken skins and bones. Shred the chicken with a fork. Then stir the chicken back into the soup.
  6. When the noodles are almost cooked, measure the cornstarch and lemon juice into a small bowl. Whisk well. Then stir the mixture into the soup to thicken the base a little. Finally, stir in the chopped parsley. Taste, then salt and pepper as needed.

Recipe adapted from