The best homemade chicken noodle soup made with chicken thighs. Filled with broth, veggies and egg noodles, this soup will make you feel warm and cozy on chilly nights and sick days!
Homemade Chicken Noodle Soup with Dark Meat
There’s nothing quite like a warm bowl of chicken noodle soup to make you feel cozy and comforted. It’s the ultimate go-to when you’re sick, craving something homey, or just want a hearty meal the whole family will love. Adults love it, kids love it, and homemade chicken noodle soup just tastes better than anything from a can.
This recipe is our favorite because it’s made with chicken thighs. Using dark meat makes the broth richer, juicier, and more flavorful, giving you the best chicken soup with dark meat you’ve ever had. Tender chicken, flavorful noodles, and plenty of vegetables combine to create a classic comforting chicken soup that’s easy to make any night of the week.
Ingredients you need:
- Chicken thighs – why this soup is so good! Some people like chicken breast or a whole chicken (if this is you check out my chicken noodle soup made with a whole chicken) for noodle soup but I recommend chicken thighs because they offer the best taste (also quicker to cook!).
- Noodles – Wide egg noodles are perfect for chicken noodle soup because they hold up well in the broth and soak up all the delicious flavor.
- Carrots & Celery – These veggies add nutrition and a crunch to the soup.
- Liquid – chicken broth and water, these together make a good chicken broth base.
- Thickener – we mix flour and milk together to make a slurry that thickens up the broth.
How to make Homemade Chicken Noodle Soup
Put the chicken thighs in a large soup pot, covering them with chicken broth and water. Bring to a boil and simmer until the chicken is fully cooked.
Take out the chicken from the pot and shred it on a cutting board.
Combine shredded chicken, carrots, celery, salt, pepper, turmeric, thyme, parsley, and egg noodles in the pot. Bring it to a boil, then let it simmer.
In a small bowl, combine flour and water until smooth. Pour this mixture into the soup pot and stir to make the broth creamier.
Simply ladle the soup into bowls and savor this tasty chicken noodle soup!
Storing and Freezing Noodle Soup:
Storing: Store in an airtight container in the refrigerator for up to 3 days.
To freeze: Allow the soup to cool completely before putting in freezer safe containers. If you are freezing this to for a future meal I recommend undercooking the noodles before freezing soup to prevent them from getting soggy. You can freeze chicken noodle soup for up to 3 months.
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Chicken Noodle Soup Made with Chicken Thighs
PrintIngredients
- 1.5 pounds chicken thighs boneless/skinless
- 8 cups chicken broth
- 6 cups water
- 4 carrots peeled and chopped
- 3 stalks celery chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon parsley flakes
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground thyme
- 12 ounce bag egg noodles
- 3 tablespoons flour
- 3 tablespoons water
Instructions
- Cover chicken thighs in a large soup pot with chicken broth and water. Bring to a boil, reduce heat to simmer and cook for 20 minutes or until chicken is fully cooked.
- Remove chicken from pot and shred it up on a cutting board.
- Add shredded chicken, carrots, celery, salt, pepper, parsley, turmeric, thyme and egg noodles into the pot. Bring to a boil and then simmer for 15 minutes.
- In a small bowl mix together flour and water until no longer clumpy. Pour this flour mixture into the soup pot, stirring to make the soup broth more creamy.
- Serve in bowls and enjoy this delicious chicken noodle soup!
jB says
This Easy recipe is delicious. Thank you
Pamela Reed says
So happy to hear you liked this soup! I just made it for my family this week, it’s always a fav. 🙂
Janet Labella says
The flavor was perfect. Delicious. To many noodles. By the time my husband ate the broth was a 1/3 of what it was. Next time 1/2 bag of noodles and cook more for day two 👍🏻