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Homemade Chicken Noodle Soup

Bone-in chicken thighs build a clear, savory broth for a classic chicken noodle soup with tender noodles, fresh vegetables, and a clean lemon finish.
A bowl of clear chicken noodle soup holds shredded chicken, carrots, celery, and wide egg noodles.

This soup gets its depth from gently simmered bone-in thighs and a simple bundle of aromatics rather than a heavy or cloudy stock. Fresh carrot and celery go in after straining, so they retain their shape while the chicken stays soft and shreddable.

Keep the broth at a whisper

A hard boil agitates fat and proteins into the liquid, which can make the broth dull and cloudy. Keep the pot at a quiet simmer and skim surface foam early; the result tastes clean but still carries the chicken and herb flavor.

Strain, then add fresh texture

The first vegetables have done their work once the chicken is tender, so straining them out leaves a clear foundation. New carrot and celery slices cook in that broth just long enough to taste sweet and tender without disappearing.

Chicken thighs and aromatic vegetables gently simmer in clear stock in a large soup pot.
Chicken thighs and aromatics simmer quietly in stock before the broth is strained.

Give noodles the last word

Egg noodles hydrate quickly, which makes late addition important. Start them only once the vegetables are nearly tender and pull the pot from the heat when the noodles still have a little spring; carryover heat finishes the job.

Plan for tomorrow's bowl

Noodles left in broth drink it up as the soup cools, leaving a thick pot and soft noodles. Pack them separately whenever possible, then reheat the broth and fold in a portion of noodles at the end; a little extra stock restores any lost volume.

A spoonful of clear chicken noodle soup shows shredded chicken, vegetables, and tender noodles.
A warm spoonful shows clear broth, shredded chicken, carrot, celery, and tender egg noodles.

Homemade Chicken Noodle Soup

6 servings
75 minutes total

Ingredients

  • •  2 lb bone-in, skin-on chicken thighs
  • •  1 medium yellow onion, quartered
  • •  3 medium carrots, sliced
  • •  3 celery ribs, sliced
  • •  4 smashed garlic cloves
  • •  8 cups low-sodium chicken stock
  • •  4 sprigs fresh thyme
  • •  2 bay leaves
  • •  8 oz wide egg noodles
  • •  1 lemon for zest and juice
  • •  2 tbsp chopped fresh parsley, plus kosher salt and black pepper

Method

  1. Build the broth

    Put the chicken thighs, onion, 2 carrots, 2 celery ribs, garlic, stock, thyme, and bay leaves in a large soup pot; season lightly with salt and pepper.

    Look for: The chicken is mostly covered by stock and the aromatics are distributed around it.

  2. Simmer gently

    Bring the pot just to a simmer over medium-high heat, then reduce to low and cook uncovered for 35 minutes, skimming any foam, until the chicken is very tender.

    Look for: Only small bubbles break the surface and the chicken pulls easily from the bone.

  3. Strain and shred

    Transfer the chicken to a plate, strain the broth through a fine-mesh sieve into a clean pot, and discard the spent onion, celery, carrots, garlic, thyme, and bay leaves.

    Look for: The broth is clear and free of herb stems and softened vegetable pieces.

  4. Return the chicken

    Remove the chicken skin and bones, shred the meat into bite-size pieces, and return it to the clear broth along with the remaining sliced carrot and celery.

    Look for: The chicken is in tender strands and the fresh vegetables are evenly suspended in the broth.

  5. Cook the vegetables

    Bring the soup to a gentle simmer over medium heat and cook for 8 minutes, until the fresh carrot is nearly tender but still holds its shape.

    Look for: A carrot slice yields at the edge when pierced but is not falling apart.

  6. Add noodles late

    Stir in the egg noodles and simmer for 6 to 8 minutes, stirring once or twice, until they are just tender and no longer chalky at the center.

    Look for: The noodles bend easily but still have a slight spring rather than looking swollen.

  7. Brighten and season

    Stir in the lemon zest, 1 tbsp lemon juice, and parsley; taste and season with more salt, pepper, or lemon juice until the broth tastes savory and bright.

    Look for: The broth tastes rounded and chicken-forward with a gentle lemon lift.

  8. Serve or store smartly

    Serve the soup at once, or for leftovers transfer noodles and broth to separate containers before chilling so the noodles do not absorb all the broth overnight.

    Look for: Each serving has clear broth, tender chicken, vegetables, and noodles that are not bloated.