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    Home > Recipe Index > Soups > Chicken Noodle Soup from Scratch in Under an Hour

    Chicken Noodle Soup from Scratch in Under an Hour

    Published: Mar 1, 2017 · Modified: Mar 11, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Homemade chicken noodle soup in a bowl.
    Homemade chicken noodle soup in a bowl.

    If a meal could feel like a hug, this chicken soup from scratch would be it. It has a rich, simmered-all-day flavor, but it comes together in under an hour thanks to a few easy techniques. With tender shredded chicken, loads of vegetables, a luscious broth and perfectly cooked noodles, it’s the ultimate (easy!) homemade chicken noodle soup.

    Easy homemade chicken soup from scratch in a bowl with a spoon, with a torn baguette alongside.

    Chicken soup from scratch - fast!

    Whenever somebody in my house is feeling down or is starting to get the sniffles, I turn to this soup. It’s nourishing yet light, with an old fashioned taste just like grandma’s. The secret is to use bone-in chicken thighs, which cook more quickly than a whole chicken, while still enriching the broth. Removing the chicken skin before cooking ensures that the broth stays clear, not greasy. 

    All of the ingredients for the homemade chicken soup recipe, arranged on a white surface with labels.

    Other ingredients:

    • Onion, carrot and celery: The classic trinity of onion, carrot and celery not only give the soup flavor, but also texture. You can chop them the day before to get a jump-start on the recipe. 
    • Garlic and thyme: Garlic and thyme give the soup depth.
    • Low-sodium chicken broth and water: Store-bought broth gives the soup instant richness, while water lends purity, allowing the flavors of the vegetables to shine through. 
    • Noodles: You can use any noodles you like in this soup, regular or gluten-free!
    • Lemon juice and parsley: The soup is finished with a spritz of fresh lemon juice and a sprinkle of parsley. They brighten the soup and enhance the other flavors. 

    How to make chicken soup from scratch, step by step:

    • In a large pot, cook diced onion, carrot and celery in olive oil until softened. Add chopped garlic and thyme, and cook 30 seconds longer.
    Process shot showing the vegetables for the chicken soup cooking in a large pot.
    • Remove the skin from bone-in chicken thighs, then nestle them into the pot.
    Process shot showing the chicken thighs being added to the pot for the soup.
    • Pour in chicken broth and water, and add a bay leaf.
    Process shot showing chicken broth and water being added to the pot for the chicken noodle soup.
    • Bring the soup to a simmer, and cook until the chicken is tender, 15-20 minutes (skim off any foam that rises to the surface). Transfer the chicken thighs to a cutting board and shred the meat using two forks.
    Process shot showing the shredded chicken for the soup on a cutting board with two forks.
    • Scrape the meat back into the pot and bring the soup back to a simmer. Add noodles and cook until tender. Finish the soup with chopped parsley and fresh lemon juice.
    The finished chicken soup from scratch in a pot with a ladle.

    Slow cooker variation

    To make this homemade chicken soup in a slow cooker, sauté the onion, carrots, celery and garlic as directed in the recipe. Scrape them into a 5- to 7-quart slow cooker, and add the remaining ingredients, except for the noodles, lemon juice and parsley. Cook until the chicken is fork tender and pulls easily off the bone, about 6-8 hours on low or 4-5 hours on high. In the meantime, cook the pasta in a pot on the stove according to the package directions. Transfer the chicken to a cutting board and shred the meat, discarding the bones. Scrape the meat back into the slow cooker, along with the cooked noodles, lemon juice and parsley. Season to taste and serve!

    A bowl of homemade chicken noodle soup in a bowl with a spoon.

    How to keep the soup broth clear:

    A few easy tricks help ensure that your chicken soup broth stays clear:

    • Discard the chicken skin before beginning—this will prevent the broth from turning greasy.  
    • Cook the soup at a gentle simmer. If the soup is boiled, it will turn cloudy. 
    • Skim the top of the soup of any foam as it cooks (if the soup boils, the foam will get reincorporated, resulting in a cloudy broth—see above!). 
    • You can also let the soup sit for 10-15 minutes before serving. This will allow any particles in the broth to settle at the bottom of the pot.  
    A ladle scooping homemade chicken soup from a pot.

    FAQs

    What can I add to my chicken soup to give it flavor?

    You can amp up the flavor of your chicken soup by adding a parmesan cheese rind to the broth before simmering. The rind will impart a rich, umami flavor. You can also add a sprinkle of chili flakes for heat, or you can swap out the thyme for curry powder and ginger.

    Can you put raw chicken in chicken soup?

    Yes! As long as you simmer the soup until the chicken is fully cooked, it is perfectly safe. In fact, it will give the soup even more flavor. 

    What cut of chicken is best for chicken soup?

    Bone-in chicken thighs are ideal for homemade chicken soup, as they cook much faster than a whole chicken, but they still enrich the broth with loads of flavor.

    What pasta is best for chicken noodle soup?

    I prefer a robust noodle, such as rotini or fusilli, which hold up well in leftover soup without turning mushy (you can use regular or gluten free noodles). However, egg noodles are also fabulous, but take note that they won't hold up as well in leftovers.

    Close-up of a ladleful of chicken soup.

    Tips for making homemade chicken noodle soup:

    • This chicken soup from scratch can be cooked in a large pot, dutch oven or even slow cooker (see above for slow cooking instructions)!
    • Be sure to sauté the onions, carrots and celery until they're soft and tender before adding the rest of the ingredients. This will draw out the most flavor.
    • Bone-in chicken thighs create a rich, cooked-all-day flavor. Be sure to remove the skin before adding the thighs, otherwise the soup will be greasy. (You could use bone-in chicken breasts if you prefer, but the meat won't be as juicy and tender.)
    • Finishing the soup with fresh lemon juice and parsley brightens up all the flavors.
    • Season the soup well with salt and pepper, which are critical for flavor.
    • Feel free to add in other flavors or spices! You could add a Parmigiano Reggiano rind to enrich the broth; swap out the thyme for ginger and curry powder; and/or throw in a few handfuls of spinach at the end!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other soups to try:

    • Mexican Chicken & White Bean Soup
    • Savory Sweet Potato Soup
    • Blender Tomato Soup
    • Vegan Sweet Potato Soup with Frizzled Kale, Apples & Peanuts
    • Roasted Squash Soup with Coconut & Curry

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    Close-up of a bowl of chicken soup from scratch with a spoon, with a torn baguette alongside.
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    Chicken Soup from Scratch (in Under an Hour!)

    This restorative, nourishing chicken noodle soup from scratch comes together in under an hour but tastes like it simmered all day. It’s rich yet light and is the ultimate feel-better meal. Take note that if you make the soup ahead, the noodles will thicken it quite a bit. I don’t mind how they soak everything up (I just thin it out with a bit more broth), but if you prefer a less thick soup, cook the noodles separately, and then add them right before serving. We love to serve this soup with grated Parmesan cheese on top and plenty of buttered baguette pieces on the side. Check out the Notes below for a slow cooker variation!
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Soup
    Cuisine: American
    Keyword: chicken noodle soup from scratch, chicken soup from scratch, quick chicken noodle soup recipe
    Servings: 4 -6 people
    Author: Nicki Sizemore

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 onion, finely diced
    • 4 medium carrots, sliced ¼-inch thick
    • 4 medium stalks celery, sliced ¼-inch thick
    • Salt
    • Freshly ground black pepper
    • 3 large garlic cloves, minced
    • 1 tablespoon chopped fresh thyme
    • 6 bone-in chicken thighs (about 2 ¼ pounds), skin removed and discarded
    • 3 cups low-sodium chicken broth
    • 3 cups water
    • 1 bay leaf
    • 3-4 ounces noodles (regular or gluten-free)
    • 1 teaspoon fresh lemon juice
    • 1 tablespoon minced parsley

    Instructions

    • Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery, and season with salt and pepper. Cook, stirring occasionally, until tender, about 5-7 minutes.
    • Scrape in the garlic and thyme. Cook, stirring, until fragrant, about 30 seconds. Add the chicken thighs, broth, water and bay leaf. Bring to a simmer, and skim off any foam that rises to the surface. Let simmer, for 15-20 minutes, or until the meat is cooked through and tender.
    • Transfer the chicken to a cutting board and let cool slightly. Coarsely shred the meat. Transfer the meat back into the pot, and bring the soup back to a simmer. Add the noodles. Simmer until the noodles are tender (the cooking time will vary according to the type of noodles you use).
    • Stir in the lemon juice and parsley, and season well with salt and pepper.

    Notes

    Do Ahead: The soup can be refrigerated for up to 5 days. If needed, thin with chicken broth or water.
    Tips:
    • This soup can be cooked in a large pot, dutch oven or even slow cooker (see above for slow cooking instructions)!
    • Be sure to sauté the onions, carrots and celery until they're soft and tender before adding the rest of the ingredients. This will draw out the most flavor.
    • Bone-in chicken thighs create a rich, cooked-all-day flavor. Be sure to remove the skin before adding the thighs, otherwise the soup will be greasy. (You could use bone-in chicken breasts if you prefer, but the meat will be drier.)
    • Finishing the soup with fresh lemon juice and parsley brightens up all the flavors.
    • Season the soup well with salt and pepper, which are critical for flavor.
    • Feel free to add in other flavors or spices! You could add a Parmigiano Reggiano rind to enrich the broth; swap out the thyme for ginger and curry powder; and/or throw in a few handfuls of spinach at the end!
    • Slow Cooker Variation: To make this homemade chicken soup in a slow cooker, sauté the onion, carrots, celery and garlic as directed in the recipe. Scrape them into a 5- to 7-quart slow cooker, and add the remaining ingredients, except for the noodles, lemon juice and parsley. Cook until the chicken is fork tender and pulls easily off the bone, about 6-8 hours on low or 4-5 hours on high. In the meantime, cook the pasta in a pot on the stove according to the package directions. Transfer the chicken to a cutting board and shred the meat, discarding the bones. Scrape the meat back into the slow cooker, along with the cooked noodles, lemon juice and parsley. Season to taste and serve!
    Chicken Soup from Scratch

    Did you make this recipe? If so, I'd love to hear what you think! Please leave a comment and star review below - it's helpful to me and to others!

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    Reader Interactions

    Comments

    1. Carol says

      January 28, 2023 at 2:09 pm

      Delicious!!!!!!!!

      Reply
      • Nicki Sizemore says

        January 28, 2023 at 3:41 pm

        I’m so glad you enjoyed!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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