Best Chicken Noodle Soup

There is only one way to make the best chicken noodle soup of your life and it is with the right ingredients!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Julie Wampler


  • 1 pound chicken thighs, cubed
  • 1 1/2 tablespoons poultry seasoning
  • 5 stalks celery, diced
  • 3 large carrots, peeled and cut into 1-inch thick rounds
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups homemade chicken stock
  • 1 cup water
  • 1 1/2 cups extra wide noodles
  • Salt and pepper, to taste
  • Fresh parsley, optional


  • In a large, 6 quart, heavy bottom pot (like a Le Creuset dutch oven), add a bit of cooking oil and turn the heat to medium high.
  • Season cubed chicken thighs with poultry seasoning and salt. Add to the pot to brown. Do not cook all the way through, just until it's browned on the exterior then remove from pot and place on a plate and set aside.
  • Add a little more oil then add celery, carrots, onion, and garlic. Season with salt and pepper and cook until onion is just softened, about 3 minutes.
  • Add the chicken back into the pot then add the chicken stock and water. Bring to a boil then reduce to a simmer.
  • Add noodles, stir, then let noodles cook in the simmering liquid until your desired doneness. I like it just about al dente with a bite to it. Season soup with salt and pepper, to taste then remove from heat.
  • Sprinkle fresh parsley on top prior to serving then enjoy!