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Homemade Chicken Noodle Soup

Author Jen


  • 3 lb Chicken Thighs with bone and skin
  • 2 tbsp Olive Oil
  • 2 tbsp Flour
  • 8 cups water
  • I Onion diced
  • 5 stalks Celery sliced
  • 1 lb Carrots peeled and sliced
  • 1 tbsp minced Garlic
  • 2 tsp Poultry Seasoning
  • 1 can Chicken Broth.
  • 1 lb Egg Noodles
  • Salt & Pepper to taste


  • Season chicken thighs with salt and pepper and dust with flour.
  • Heat dutch oven oven medium heat and add oil.
  • Preheat oven to 400.
  • Brown skin sides of thighs in dutch oven until lightly browned.
  • Turn chicken to skinless side and transfer dutch oven to oven for 1 hour.
  • Add 8 cups water to pan and remove thighs to a plate to cool for a few minutes.
  • Pick meat for all thighs and set aside.
  • Return skin and bones to dutch oven and bring to a boil over medium high heat.
  • Cover and boil for about 90 minutes.
  • Remove from heat and strain broth through a fine strainer and discard skin and bones.
  • Return broth to pan and add onions, garlic, poultry seasoning, carrots and celery.
  • Cover and cook over medium heat for 30 minutes or until carrots and celery are tender.
  • Add cooked chicken, egg noodles and broth.
  • Cover and simmer over medium 10 minutes or until noodles are tender.
  • Add salt and pepper to taste.