Homemade chicken noodle soup is pure comfort in a bowl, brimming with tender chicken, hearty vegetables, and fresh herbs for a rich, savory broth. A splash of white wine deepens the flavor, while egg noodles make it filling and cozy. This from scratch recipe is perfect with crusty bread or crackers on a chilly day.

My grandma would always save every chicken bone to make chicken noodle soup from scratch. She was thrifty and made the most of every single scrap. She would even make her own egg noodles. If you want to give that a try, make a batch of our einkorn pasta.

There was always a pot of soup simmering in her kitchen. This recipe brings back those memories and is a nod to her budget conscious, yet flavor-packed way of cooking.

Here is Why This Chicken Noodle Soup Recipe Works

Flavor-packed broth: Searing bone-in chicken thighs gives you a seriously rich, full-bodied broth and a splash of white wine adds more depth; none of that watery stuff here!

All the cozy vibes: With fresh herbs, garlic, and a splash of white wine, this soup isn’t just comforting; it’s practically a hug in a bowl.

Hearty and satisfying: Loaded with tender chicken, veggies, and noodles, it’s a full meal that actually fills you up.

Make it your own: Add your favorite pasta or extra veggies. This soup can handle a little customization.

The Ingredients

Meat: Chicken thighs
Produce: Onions, celery, carrots, garlic, rosemary, thyme, parsley
Pantry: Vegetable oil, chicken broth, dry pasta or egg noodles
Pantry Seasonings: salt, pepper, bay leaves
Other: White wine

Note: if you prefer not to use alcohol in your cooking, you can swap the white wine with extra chicken stock.

Recipe Variations

Lemon Herb Chicken Noodle Soup: Toss in a bay leave while simmering the soup. Add the zest of one lemon and a squeeze of fresh lemon juice at the end. Stir in a handful of fresh spinach for extra veggies.

Spicy Southwest Chicken Noodle Soup: Add 1 teaspoon of chili powder and ½ teaspoon of smoked paprika to the stock, then top each bowl with diced avocado, fresh cilantro, and a sprinkle of cotija cheese.

Mushroom & Thyme Chicken Soup: Sauté 1 cup of sliced mushrooms with the onions, celery, and carrots, and swap fresh thyme for rosemary.

Chicken Soup with Cheese: Stir in ½ cup of grated Parmesan just before serving, and top with a sprinkle of fresh basil or parsley.

Tips for Success

Browning the chicken thighs adds a deeper flavor to the broth, so don’t skip this step!
Letting the soup simmer for at least 30 minutes allows the flavors to meld and intensify.
Cook the noodles separately. This keeps them from soaking up too much chicken stock and turning mushy. Just add them to the soup right before serving.
Give the soup a taste after simmering and add more salt or pepper if needed, or check the recipe variations listed above for more seasonings.

Storage

Fridge: To store leftover chicken noodle soup, let it cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days.

Freezer: For freezing, it’s best to keep the noodles separate so they don’t get mushy. Freeze the soup (without noodles) in a freezer-safe container for up to 3 months. It is fine if you don’t separate the noodles, but just know they will get pretty soft.

Reheating: Thaw the soup in the fridge overnight, then reheat on the stovetop over medium heat until warmed through. Alternatively, zap the soup in the microwave in 30 second intervals.

Cook fresh noodles and add them just before serving for the best texture.

Chicken Soup with White Wine

This homemade chicken noodle soup brings all the cozy vibes with its rich chicken stock, tender chicken, and hearty noodles. Perfect for family dinners or freezing for later, it’s a flexible recipe and it is easy to make.

You can use the store-bought broth but if you have any homemade chicken broth in the freezer that is even better. You can’t go wrong with a good pour of white wine added to the recipe either.

More soups to check out:

A ladle scooping noodle soup out of a pot.

Homemade Chicken Noodle Soup

This cozy chicken noodle soup is packed with tender chicken, hearty veggies, and fresh herbs simmered in a rich broth. With a splash of white wine and perfectly cooked noodles, it’s the ultimate comfort food.

4.84 from 36 votes

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 399kcal

Author: Pat Nyswonger

Ingredients

2 tablespoons vegetable oil
4 pounds bone-in chicken thighs
2 onions diced
3 stalks celery
3 carrots scrubbed and diced
4 garlic cloves finely chopped
4 quarts low-sodium chicken broth
2 cups white wine
2 teaspoons sea salt
¼ teaspoon freshly ground white pepper
Bouquet Garni fresh rosemary, thyme, and parsley, bundled and tied together
2 bay leaves
8 ounces dry pasta or egg noodles

Instructions

In a large stock pot set over medium high, heat the oil and add the chicken thighs and sear both sides to a golden brown.
Transfer the chicken to a plate and add the onions, celery and carrots to the pot. Cook for 3 minutes and then add the chopped garlic. Cook an additional 30 seconds.
Return the chicken thighs to the pot and add the chicken broth, white wine, salt, pepper, herb bundle and bay leaves. Bring to a boil, reduce the heat to low and simmer for 30 minutes.
Transfer the chicken from the soup to a plate and when cool enough to handle, remove and discard the skin and bones, cut the chicken into bite-size pieces and return the the soup pot.
In a large saucepan of salted water, cook the pasta to just tender, drain and add the pasta to the soup pot. Taste the soup and adjust seasoning if necessary. Remove and discard the bay leaves and herb bundle.