Old-Fashioned Chicken Noodle Soup Recipe

Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
There's nothing like homemade chicken noodle soup. So homey and family approved! @natashaskitchen

Homemade Old-Fashioned chicken noodle soup with a homemade chicken stock and plump egg noodles, is the ultimate comfort food.

Author: Natasha of
Skill Level: Medium
Cost to Make: $12-$14
Keyword: Old Fashioned Chicken Noodle Soup
Calories: 232 kcal
Servings: 12 servings


For the Chicken Broth:

  • 2 lb chicken pieces bone-in, skin-on*
  • 2 bay leaves
  • 1 small onion halved (or 1/2 medium onion)
  • 2 garlic cloves pierced
  • 1 tsp dried thyme or 2 sprigs fresh thyme
  • 5 Quarts water
  • 12-16 oz egg noodles keep in mind they expand as they cook

For the Chicken Noodle Soup:

  • 3 celery sticks finely diced
  • 2 large carrots quartered and thinly sliced
  • 1 medium onion finely diced
  • 1 Tbsp sea salt or to taste
  • 1/4 tsp black pepper or to taste
  • 4 Tbsp fresh parsley chopped
  • 4 Tbsp fresh dill chopped


  1. Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to whack/cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.
  2. In a large soup pot (at least 8 Qt pot), combine chicken pieces with 2 bay leaves, 2 pierced garlic cloves and 1 tsp dried thyme. Add 5 quarts water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/2 hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.
  3. Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you'll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.
  4. Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel.
  5. Rinse the now empty pot, and place back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots and 1 finely diced onion. Saute over medium heat for 5 minutes or until vegetables are softened.
  6. Add chicken broth back to pot and salt and pepper to taste. I added at least 1 Tbsp sea salt and about 1/4 tsp pepper. Bring to a light boil and continue cooking another 15 minutes.
  7. Add shredded chicken and egg noodles and continue cooking until noodles are cooked through (check the cooking time on your noodles - mine took 20 min).
  8. Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.

Recipe Notes

*Use chicken drum sticks, thighs, wing, neck, or a whole small chicken