The Only Chicken Noodle Soup Recipe You’ll Ever Need

The Only Chicken Noodle Soup Recipe You'll Ever Need - H.Prall & Co.

I am admittedly a ‘dumper’ when it comes to cooking—I have a hard time being prepared enough to have all the ingredients for a recipe and usually just kind of wing it. Sometimes, though, you just have to admit that only a recipe will do. Chicken noodle soup is one of those dishes that I’ve never quite gotten right, so when the Mr. suggested to me that it sounded good, I knew I needed to do some research. I landed on the original recipe HERE and they called it ‘The Ultimate Chicken Noodle Soup Recipe,’ so it had to be good, right?

Close-up of a bowl of The Only Chicken Noodle Soup Recipe You'll Ever Need by H.Prall and Co. 

I gotta tell you, this soup does not disappoint! Bonus, it was so quick + simple to make that it could easily make its way onto our list of cold-weather favorites! Honestly, you probably have most of the ingredients in your pantry + fridge to make this at the last-minute as well!

Bowl of Chicken Noodle Soup on a "Hot Stuff" kitchen towel by H.Prall & Co. 
Hot Stuff Kitchen Towel - H.Prall & Co.

What You Need:

2.5 lbs. bone-in chicken thighs—It’s been a crazy couple of weeks in my life, so I didn’t want to even mess with the skin or bones; I used boneless skinless chicken thighs and they were delicious! I still used the 2.5 lbs and followed the cooking instructions. The only thing that was different is that I had to add a little more oil to cook the onions b/c the chicken didn’t yield as much grease to cook in.

1 ¼ tsp. ground pepper, divided

½ tsp. salt

1 tbsp. canola oil—I use a heart-healthy blend oil, but I think anything with a higher flash-point is fine to use.

1 large onion, chopped

1 garlic clove, minced—I used the pre-chopped kind b/c I’m lazy and it still tastes fine; a gourmet I am not.

10 cups chicken broth—The lower-sodium version is just fine!

4 celery stalks, chopped

4 medium carrots, chopped

2 bay leaves

1 tsp. dried thyme

8 oz. kluski or egg noodles—I used a 16oz bag of frozen egg noodles and it worked great; there was still plenty of liquid to support the noodles.

1 tbsp. fresh parsley, chopped

1 tbsp. lemon juice


  1. Dry chicken with a paper towel + sprinkle with ½ tsp. pepper + salt. Heat oil on medium heat in a 6-qt. stockpot. Add chicken in batches and cook until skin is nice and brown. Remove chicken from the pan and discard skin and drippings. You’ll need 2 tbsp. of drippings to cook the onions. – I didn’t have the skin to remove b/c I used the skinless thighs and, again, did have to use a bit more oil for the onions since my chicken didn’t render as much fat.

  2. Cook onions until tender, add garlic—stir and cook for 1 minute longer. Add broth and bring to a boil, scraping the bottom of the pan to remove any browned pieces. Return chicken to pan and add carrots, celery, bay leaves + thyme. Reduce the heat, simmer + cover—cook for about 25-30 minutes.

  3. Remove soup from heat, take the chicken out and allow to cool. Add noodles and let sit, covered, for 20-22 minutes.

  4. When the chicken cools a bit, shred or chunk it; if you’ve used bone-in chicken, you’ll remove the bones at this time.

  5. Return chicken to soup mixture and add parsley + lemon juice. You’ll also want to add in the other ¾ tsp of pepper this time and salt to taste.

  6. Remove bay leaves before serving.

Chicken Noodle Soup in a turquoise bowl from H.Prall & Co. 
Chicken Noodle Soup Recipe via H.Prall & Co. 

As with (almost) all soups, this one gets better with time, so it’s perfect to make ahead for company or for a busy week-nite dinner! Serve it with a slice of your favorite crusty bread and you’re set!