Homestyle Chicken Noodle Soup with Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting bowl of chicken soup with tender meat, egg noodles, and a fragrant herb broth that warms from the inside out. This American-inspired soup recipe, ready in about 60 minutes, pairs Chicken thighs, Carrots, Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb Chicken thighs
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 2 cloves Garlic
• 6 cups Chicken broth
• 2 oz Egg noodles
• 2 tbsp Fresh parsley
• 1 tsp Fresh thyme
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Butter

Instructions

1. Step 1: Heat 1 tbsp butter in a large pot over medium. Add 1 lb bone-in chicken thighs, skin-side down, and cook for 5 minutes until golden. Flip and cook 3 more minutes, then remove chicken and set aside.
2. Step 2: Add 2 sliced carrots, 2 sliced celery stalks, 1 chopped onion, and 2 minced garlic cloves to the pot. Cook for 5 minutes until softened. Stir in 6 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper, then simmer for 20 minutes.
3. Step 3: Remove chicken, discard skin/bones, and shred meat. Return to pot with 2 oz egg noodles. Cook for 8 minutes until noodles are tender. Stir in 2 tbsp chopped parsley and 1 tsp chopped thyme, adjusting seasoning if needed.