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CHICKEN NOODLE SOUP centered hero view, clean and uncluttered
Yesica Andrews

Chicken Noodle Soup Ultimate Cozy Comfort Food Recipe

This Chicken Noodle Soup Ultimate Cozy Comfort Food Recipe is the best chicken noodle soup you'll ever make at home. This chicken noodle soup recipe homemade captures the warmth and flavors of comforting, hearty soup with tender chicken, fresh vegetables, and egg noodles. Whether you make it on the stovetop, slow cooker, or Instant Pot, this is the best chicken noodle soup for chilly days.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 279
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon oil or butter
  • 2 1/2 pounds bone-in chicken thighs (or a mix of thighs and breasts)
  • 1 large sweet onion, peeled and chopped
  • 2-4 cloves garlic, minced
  • 1 1/2 cups sliced celery
  • 1 1/2 cups sliced carrots
  • 1 tablespoon fresh thyme leaves (1 teaspoon dried)
  • 12 cups chicken broth
  • 2 bay leaves
  • 1/4 teaspoon turmeric
  • 8 ounce Kluski egg noodles
  • 1/4 cup chopped parsley
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons cornstarch
  • Salt and pepper

Method
 

  1. Heat a large 6-8 quart soup pot over medium heat and add the oil or butter.
  2. Generously salt and pepper the chicken thighs on both sides and place them skin-side down in the pot.
  3. Brown the chicken skin, then flip and cook for 3 more minutes.
  4. Remove the chicken from the pot and set aside.
  5. Add the chopped onions and minced garlic to the pot with the chicken fat; sauté for 3-4 minutes.
  6. Stir in the sliced celery, carrots, and thyme; sauté for another 2 minutes.
  7. Pour in the chicken broth, add the bay leaves and turmeric.
  8. Return the chicken thighs to the pot, season with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
  9. Cover and simmer for 30 minutes, adjusting heat as needed.
  10. Remove the bay leaves and chicken thighs with tongs and place chicken on a cutting board.
  11. Stir the egg noodles into the soup and simmer for 6-9 minutes until noodles are cooked.
  12. Remove the chicken skin and bones, shred the chicken, and stir it back into the soup.
  13. In a small bowl, whisk together the cornstarch and lemon juice, then stir into the soup to thicken slightly.
  14. Add the chopped parsley, taste, and adjust salt and pepper as needed.
  15. Serve hot and enjoy your homemade comfort food.

Notes

  • For Crockpot: Brown chicken and veggies on stovetop as directed, then place all ingredients except noodles and parsley in slow cooker. Cook low 6-8 hours or high 3-4 hours. Add noodles last 30 minutes. Remove bones and skin, shred chicken, stir in parsley, and serve. For Instant Pot: Brown chicken and veggies using Saute setting. Add chicken, broth, bay leaves, turmeric, salt, and pepper. Cover and set to Soup setting for 10 minutes with natural release. Then simmer and proceed with noodles and final steps as above.