chicken noodle soup

homemade chicken noodle soup

dinner lunch main course recipes soup

homemade chicken noodle soup

OMG it feels like winter lasted forever this year. In New Jersey, we had two snow storms in March, and April was cold. Now that it is finally warming up in May, allergy season is coming out in full force… which means it is time to make some soup!

I don’t really need a reason to make chicken noodle soup. Ryan eats some version of chicken soup a minimum of three times a week. So any time I am thinking about making soup, I have a great deal of encouragement to do so!

My mom used to make a great chicken soup. I make it almost the same as she does, except I like to use my homemade chicken stock.

If you don’t have a day to make chicken stock from scratch, that’s okay.

You could totally make this recipe with store bought chicken broth. To add some extra flavor, I suggest cooking bone-in chicken in the broth first. You’ll have your chicken cooked for the soup, and also get the extra flavor from the bones.

homemade chicken noodle soup

classic and comforting
course Main Dish
cuisine Classic


  • 2 T extra virgin olive oil
  • 4 bone-in, skinless chicken thighs
  • salt and pepper
  • 2 t Goya adobo seasoning
  • 1 medium onion, diced
  • 2 medium carrots, halved and sliced
  • 2 stalks celery, including leaves, diced
  • 3 cloves garlic, minced
  • 3 quarts chicken stock
  • 2 c short cut pasta
  • 1/4 c chopped fresh parsley


  1. In the bottom of a heavy pot, heat the olive oil over medium heat. Season the chicken with salt, pepper, and adobo. Cook the chicken on each side until browned, about 3 minutes each side. Remove the chicken from the pot and set aside in a dish, (chicken is not fully cooked yet).
  2. With the heat still on medium, add the onion, carrots, celery, and garlic to the pot. Cook until vegetables soften, stirring every so often, for about 5 minutes. Add the chicken back to the pot and pour in the chicken stock. Bring to a boil, and then reduce the heat to low. Cook for about 45 minutes.
  3. Remove the chicken from the pot again and place in a dish. Bring the stock to a boil. Pour in the pasta and stir. While the pasta cooks, remove the chicken meat from the bones and shred into bite sized pieces.
  4. Once the pasta is cooked, turn off the heat. Stir in the chicken and parsley.

recipe notes

Store in airtight containers in the refrigerator for up to 5 days.

tools I used: