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homemade chicken noodle soup

Homemade Chicken Noodle Soup

Michelle Boulé
There's no better cure to getting over a cold than Homemade Chicken Noodle Soup. I can't say how much this has helped me lately!
4.63 from 8 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine American
Servings 6
Calories 312 kcal


  • Wooden Spoon
  • Chef's Knife
  • Cutting Board
  • Lodge Dutch Oven


  • 4 Chicken Thighs
  • Salt
  • Pepper
  • 1 Tbsp Olive Oil
  • ½ Cup Celery Diced
  • ½ Cup Carrot Diced
  • ½ Cup Onion Diced
  • 2 Cloves Garlic Minced
  • 1 Bay Leaf
  • 2 Sprigs Fresh Thyme
  • 2 Quarts Chicken Stock Low Sodium
  • 8 Oz Pappardelle Pasta Dried
  • 1 Tbsp Lemon Juice


  • Season chicken thighs with salt and pepper. Heat oil in a large dutch oven. Place chicken skin side down. Cook until cooked through, turning once. Remove from pan and set aside.
  • Add vegetables and cook until softened. Add in garlic, bay leaf and thyme. Add chicken stock and bring to a simmer.
  • Remove skin from chicken and debone. Shred chicken and return to the soup.
  • Season soup to taste with salt and pepper and add lemon juice.
  • Cook pappardelle pasta separately until al dente, then add to soup.
  • Serve and enjoy!


Calories: 312kcalCarbohydrates: 14gProtein: 20gFat: 18gSaturated Fat: 4gCholesterol: 83mgSodium: 524mgPotassium: 561mgFiber: 0gSugar: 6gVitamin A: 1905IUVitamin C: 4.3mgCalcium: 27mgIron: 1.3mg
Keyword Homemade Chicken Noodle Soup
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