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A closeup photo of a ceramic bowl full of chicken noodle soup.

Homemade Chicken Noodle Soup (Small Batch)

Sara
An easy homemade chicken noodle soup with chicken thighs, vegetables, chicken broth, and egg noodles. Makes just over one quart of homemade chicken noodle soup.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 5 cups
Calories 241 kcal

Ingredients
 
 

  • 8-10 oz. Chicken Thighs
  • 1/2 tsp. Kosher Salt divided, plus more to taste
  • 1/4 tsp. cracked Black Pepper plus more to taste
  • 2 tsp. Olive Oil
  • 1 tbsp. Unsalted Butter
  • 3/4 cup chopped Onion white or yellow onion
  • 1/2 cup chopped Carrot
  • 1/2 cup sliced Celery
  • 2 cloves Garlic minced
  • 1/4 tsp. Dried Thyme or 1/2 tsp. chopped fresh thyme
  • 4 cups low-sodium Chicken Broth
  • 1 Bay Leaf
  • 1 cup Egg Noodles
  • freshly chopped Parsley for serving

Instructions
 

  • Prep the Chicken. If using chicken thighs, trim off any excess fat (without being obsessive). Season 8-10 oz. Chicken Thighs all over with 1/4 tsp. salt and 1/4 tsp. cracked Black Pepper. Set the seasoned chicken aside at room temperature while you prep the vegetables.
    Seasoned chicken thighs resting on a cutting board with a knife and tongs nearby.
  • Cook the Chicken. Heat 2 tsp. Olive Oil in a medium pot over medium heat. Add chicken and cook for 4-5 minutes per side, until cooked through and the internal temperature reaches 165º F. Transfer the cooked chicken to a cutting board and tent with foil.
    A ceraic pot with a seasoned chicken breast cooking in oil in the bottom of it.
  • Cook the Veggies. In the same pot, add 1 tbsp. Unsalted Butter, 3/4 cup chopped Onion, 1/2 cup chopped Carrot, and 1/2 cup sliced Celery. along with the remaining 1/4 tsp. salt. Cook for 6-8 minutes, stirring occasionally, until softened. Stir in 2 cloves Garlic and 1/4 tsp. Dried Thyme, and cook for 30 seconds.
    A ceramic pot full of cooked mirepoix to make a chicken noodle soup.
  • Add Broth + Bay Leaf. Simmer. Pour 4 cups low-sodium Chicken Brothbroth into the pot and add 1 Bay Leaf. Bring the soup to a low boil, then turn the heat down to “medium-low”. Cover the pot and simmer for 12-15 minutes.
    A woman's hand pouring a glass measuring cup of chicken broth into a pot to make chicken noodle soup.
  • Add Chicken + Noodles. While the soup simmers, shred the rested chicken on the cutting board. Add the shredded chicken and 1 cup Egg Noodles to the pot and simmer, uncovered, for 6-8 minutes, until the noodles are tender. Note: If you’re using fresh noodles, cook for only 2-3 minutes, until tender.
    A woman's hand pouring a measuring cup full of dry egg noodles into a pot of chicken soup.
  • Serve. Discard the bay leaf and season the soup with more salt and pepper to taste. Divide the soup between two large bowls and garnish with freshly chopped Parsley (if desired). Serve hot and enjoy!
    A ceramic pot full of chicken noodle soup being stirred with a wooden spoon.

Notes

Chicken Broth can be swapped with chicken bone broth for more flavor and protein, or your favorite Better than Bouillon Chicken base flavor.
To use rotisserie chicken, start with step #3. Stir about 1 - 1/2 cups of shredded rotisserie chicken into the soup in step 5.

Nutrition

Serving: 1cupCalories: 241kcalCarbohydrates: 12gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 68mgSodium: 312mgPotassium: 407mgFiber: 1gSugar: 2gVitamin A: 2318IUVitamin C: 3mgCalcium: 36mgIron: 1mg
Keyword chicken noodle soup, easy chicken soup, homemade chicken noodle soup
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