The best chicken noodle soup you’ll ever make!

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This chicken noodle soup is the perfect thing to make if you need a quick, comforting meal or someone’s feeling under the weather. It’s a classic soup that everyone is sure to love. My recipe has the classic ingredients for chicken noodle soup, but I’ve learned a few tricks along the way to make it even more delicious The first is a quick and easy way to prepare the chicken, and the second is to use bone-in chicken. Both tricks add so much more flavor that you’ll think it’s the best chicken noodle soup, too!
The quickest way to prepare chicken for soup
Sometimes soup takes a long time to pull together. If you brown the chicken in your soup pot, it creates an extra step and takes more time to prepare your soup. So, I roast my chicken in a very hot 525º oven while preparing and starting my soup. This gives the chicken a really beautiful golden color, adds so much flavor, and cuts the cooking time for the soup. The chicken won’t be cooked through when it comes out of the oven, but it will finish cooking so much faster since it’s had a good head start. And don’t forget to add your pan juices to the soup. You don’t want to miss an ounce of flavor!

Why you’ll love this soup
- Warm, herb chicken broth
- Soft vegetables and noodles
- Chunky chicken
- The best comforting chicken noodle soup for your family!
Comforting ingredients
- Whole chicken –leg quarters work well also
- Onion –finely chopped
- Carrots –peeled and diced
- Olive oil
- Celery stalks –diced
- Garlic cloves –grated
- Chicken stock
- Bay leaves
- Turmeric powder
- Salt
- Ground black pepper
- Dried thyme
- Noodles –traditionally egg noodles, but use your favorite
- Fresh lemon juice
- Finely chopped rosemary
- Scallions –thinly sliced
- Finely chopped parsley

How to make the best chicken noodle soup
- Place the chicken pieces on a baking tray and drizzle with 3-4 tablespoons olive oil.
- Season both sides with olive oil and roast in a preheated 525 °F (270 °C) oven for 15 minutes, then set aside.
- In a large pot, add the onion, carrots, celery, and olive oil. Season with a pinch of salt and cook over medium heat until softened –about 10 minutes.
- Add the garlic and warm through for a few seconds.
- Then, add the chicken, bay leaves, turmeric, chicken stock, thyme, and black pepper.
- Bring to a boil, then reduce the heat to a simmer—cook for about 25 minutes.
- Remove the chicken from the pot and taste the stock. Season with salt if needed.
- Shred the chicken and add it to the pot along with the noodles and a half teaspoon of salt.
- Cook over medium heat until the noodles are al dente –about 10 minutes.
- Add the lemon juice and chopped herbs. Stir together and serve.
Serving
Let’s be honest, you don’t need anything but a bowl and a spoon for this delicious chicken soup. However, a piece of homemade bread would be great for getting every last drop of broth. If you’d like to add some sides, try cheese with crackers, pickles, and olives. Kali Orexi!
More Soup Recipes:
- Instant Pot Lemony Chicken Avgolemono Soup
- Mediterranean Tortellini Soup with Spinach, Feta, & Chicken. Ready in 30 Mins!!
- Creamy Vegan Fasolada (White Bean) and Kale Soup
- Greek Fisherman’s Soup: Kakavia
- Greek-Style Chicken Tortilla Soup with Pita
- Greek Lentil Soup

Chicken Noodle Soup
Ingredients
- 1 whole chicken or 6 leg quarters
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 1/4 cup olive oil
- 2 celery stalks, diced
- 4 garlic cloves, grated
- 10 cups of chicken stock
- 2 Bay leaves
- 1/4 teaspoon turmeric powder
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons dried thyme
- 8 oz noodles
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon finely chopped rosemary
- 2 scallions thinly sliced
- 1/4 cup finely chopped parsley
Instructions
Place the chicken pieces on a baking tray and drizzle with 3-4 tablespoons olive oil. Season both sides with olive oil and roast in a preheated 525 °F, 270 °C oven for 15 minutes. Set aside.
In a large pot, add the onion, carrots, celery, and olive oil. Season with a pinch of salt and cook over medium heat until softened. About 10 minutes.
Add the garlic and warm through for a few seconds.
Add the chicken, bay leaves, turmeric, chicken stock, thyme, and black pepper. Bring to a boil and reduce the heat to a simmer. Cook for about 25 minutes.
Remove the chicken from the pot and taste the stock, Season with salt if needed.
Shred the chicken and add it to the pot along with the noodles and a half teaspoon of salt. Cook over medium heat until the noodles are al dente. About 10 minutes.
Add the lemon juice and the chopped herbs. Mix together and serve. Kali Orexi!
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This was insanely good! Used the suggestion of the chicken leg quarters. Next time using heat resistant gloves to shred the chicken after taking it out. Perfect for a great meal.
This was incredibly delicious! I used a whole chicken cut into pieces but was a little wary of the high temp to roast so I did it at a lower temperature and it didn’t brown as well. This invariably led me back to raise the temp as you indicated and stick it back in the oven for a little bit longer. Despite all that, the result was amazing. My son who is incredibly picky had 3 servings! This recipe will definitely be one of our family favorites.
P.S. Next time, I will follow your instructions to the letter.
Thank you so much! Cheers.
Hi Damitra – You weren’t kidding when you said this will become a favorite! I discovered your wonderful site only three months ago and have made this at least five times ☺️ Thank you for all your delicious recipes!