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Chicken Noodle Soup Feature
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5 from 3 votes

Homemade Chicken Noodle Soup

Best Homemade Chicken Noodle Soup recipe with homestyle egg noodles, fresh celery, carrots, onion, parsley and so much delicious flavor.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Servings: 6
Author: Jill


  • 1 tablespoon olive oil
  • 1 medium onion peeled and diced
  • 4 cloves garlic peeled and minced
  • 2 large carrots peeled and chopped
  • 1 rib celery chopped
  • 6-8 skinless boneless chicken thighs 1.5-2 pounds
  • 2 quarts 64 ounces chicken stock
  • 2 chicken bouillon cubes
  • 16- ounce bag frozen homemade-style egg noodles
  • Salt and pepper to taste
  • ¼ cup fresh parsley finely chopped


  • Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes, stirring often.
  • Add the garlic, carrots, and celery and sauté over medium heat for 5 minutes.
  • Add the chicken thighs, chicken stock, and bouillon cubes. Bring the soup to a boil over medium high.
  • Cover the pot with a lid, reduce the heat to medium-low, and simmer (covered) for 20 minutes.
  • Remove the chicken thighs from the soup and shred the meat with forks.
  • Add the meat back to the soup.
  • Add the frozen noodles to the soup and cover the pot with a lid.
  • Increase the heat to medium-high and allow the soup to boil for 10 minutes until the noodles are cooked through and tender.
  • Season the soup with salt and pepper to taste.
  • Add the finely chopped parsley and stir the soup well.
  • Serve hot.