Name: Homemade Chicken Noodle Soup
Total time: 1 hour 50 minutes total (20 prep, 1 hour 30 cook)
Yield: Serves 6
Ingredients: 2 lbs bone-in, skin-on chicken (or 3–4 boneless chicken breasts or thighs); 2 tbsp olive oil; 1 large yellow onion, diced; 3 carrots, sliced; 3 celery stalks, sliced; 4 cloves garlic, minced; 8 cups low-sodium chicken broth; 2 cups water (or more as needed); 2 bay leaves; 1 tsp dried thyme (or 2 tsp fresh); 1 tsp dried parsley (or 2 tbsp fresh); 1 tsp salt (to taste); ½ tsp black pepper; 8 oz wide egg noodles; 2 tbsp fresh parsley, chopped (for garnish); 1 tsp lemon juice (for brightness); 1 tsp Better Than Bouillon chicken base (for extra depth); Fresh dill or rosemary; A pinch of red pepper flakes

Classic, comforting and full of flavour — tender chicken, fresh vegetables, rich broth.

Bobbie's kitchen notes: use bone-in chicken for the richest, most flavourful broth; simmer low and slow for the best flavour; wide egg noodles hold up best in soup; add a splash of lemon juice at the end to brighten the flavours; for a thicker, heartier soup, add more noodles or extra shredded chicken; this soup also freezes well — cook the noodles separately if freezing; perfect for meal prep and tastes even better the next day. Serve with crusty bread, garlic bread, a green salad, grilled cheese or warm biscuits. Storage: fridge up to 4 days; freeze without noodles up to 3 months and add fresh noodles when serving. Nutrition per serving from Bobbie's card (approximate): 320 calories, 28 g protein, 10 g fat, 32 g carbohydrates, 3 g fibre.

Ingredients

For the soup

2 lbs bone-in, skin-on chicken (or 3–4 boneless chicken breasts or thighs)
2 tbsp olive oil
1 large yellow onion, diced
3 carrots, sliced
3 celery stalks, sliced
4 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups water (or more as needed)
2 bay leaves
1 tsp dried thyme (or 2 tsp fresh)
1 tsp dried parsley (or 2 tbsp fresh)
1 tsp salt (to taste)
½ tsp black pepper
8 oz wide egg noodles
2 tbsp fresh parsley, chopped (for garnish)

Optional additions

1 tsp lemon juice (for brightness)
1 tsp Better Than Bouillon chicken base (for extra depth)
Fresh dill or rosemary
A pinch of red pepper flakes

Method

1
Sear the chicken: in a large soup pot, heat olive oil over medium heat. Season chicken with salt and pepper. Sear for 3–4 minutes per side until golden. Remove and set aside.
2
Sauté the vegetables: in the same pot, add onions, carrots and celery. Sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
3
Simmer the broth: return the chicken to the pot. Add chicken broth, water, bay leaves, thyme, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer for 45–60 minutes, until the chicken is tender.
4
Shred the chicken: remove the chicken from the pot. Let it cool slightly, then shred the meat, discarding skin and bones. Return the shredded chicken to the soup.
5
Cook the noodles: add the egg noodles to the simmering soup. Cook for 8–10 minutes, or until tender.
6
Finish and serve: taste and adjust seasoning. Add a splash of lemon juice for brightness (optional). Garnish with fresh parsley and serve hot.

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From Bobbie's “Bobbie's Recipe Cards (batch 4)”. Written up by Bobbie's Kitchen · Updated 26 October 2026