Homemade chicken noodle soup — need we say more?!

Many store-bought chicken noodle soups do not have the same high quality ingredients as homemade soup. This simple recipe makes homemade soup a breeze! We hope you give it a try!


  • 2 quarts chicken broth/stock
  • 2 chicken breasts
  • 2 chicken thighs
  • 3 carrots, peeled and cut into 1/4-inch rounds
  • 3 celery ribs cut into 1/4-inch thick slices
  • 4 to 8 ounces egg noodles – depending on how noodle-y you want your soup (we used bucatini noodles instead)
  • Fresh chopped parsley, to finish
  • Freshly ground black pepper, to finish
  • Fresh thyme, to finish


  1. Pour the broth into a large pot. Heat over medium high heat for a few minutes.
  2. Add the sliced carrots and celery to the stock, bring to a simmer.
  3. Cut the chicken breast and thigh meat into bite-sized pieces. Add to the pot with the carrots, celery, and stock. Return to a low simmer.
  4. Add the egg noodles and return to a simmer. Simmer until the egg noodles are just barely cooked through, al dente (about 5 minutes or so, depending on your package of noodles), and the chicken is just cooked through.
  5. Stir in a handful of chopped fresh parsley. Add freshly ground black pepper, more thyme, and more salt to taste. Enjoy!

Recipe from Simply Recipes. Note: the recipe on their website also includes instructions for making your own stock!