This bone broth chicken noodle soup is the one I reach for when I want something that tastes like it’s been simmering all day, but comes together in under an hour.

The broth is rich and savory with a silky body from the bone broth, and it’s loaded with tender chicken, classic vegetables, and hearty noodles. It’s a deeply satisfying bowl that feels restorative without any fuss.

Why This Soup Always Hits the Spot

The bone broth does the heavy lifting here. It adds a depth of flavor and a slight thickness that you just can’t get from regular boxed broth. Every spoonful has that lip-sticking quality that makes it feel more substantial.

I also like that the recipe is flexible. You can use leftover rotisserie chicken to save time, or swap in whatever noodles you have in the pantry. It’s the kind of soup that feels special even on a weeknight.

Ingredients

2 tbsp olive oil: any neutral oil works
1 medium yellow onion, diced: about 1 cup
3 medium carrots, peeled and sliced into rounds
3 celery stalks, sliced
4 garlic cloves, minced
8 cups chicken bone broth: homemade or good-quality store-bought
1 lb boneless skinless chicken breasts or thighs: thighs stay more tender
2 bay leaves
1 tsp dried thyme
1 tsp salt, plus more to taste
½ tsp black pepper
6 oz wide egg noodles: or your favorite shaped pasta
2 tbsp chopped fresh parsley or dill, for serving

Variations / Substitutions

Protein: Chicken thighs stay juicy even with a longer simmer. For an even faster soup, stir in 3 cups of shredded rotisserie chicken when you add the noodles.
Noodles: Egg noodles are classic, but broken fettuccine, orzo, or even cheese tortellini all work well.
Herbs: Fresh dill gives it a brighter note, while parsley is milder. A squeeze of lemon juice at the end wakes everything up.
Veggies: Toss in a handful of frozen peas or corn with the noodles, or wilt in a few handfuls of spinach right before serving.

No-Knead English Muffin Bread makes the perfect bread to serve with this soup.

How to Make Hearty Bone Broth Chicken Noodle Soup

Step 1: Sauté the Aromatics

Set a large Dutch oven or soup pot over medium heat and add the 2 tbsp olive oil. Once the oil shimmers, add the onion, carrots, celery, and 1 tsp salt. Cook, stirring occasionally, until the vegetables soften a bit and the onion turns translucent, about 6 to 8 minutes.

You’ll start to smell the mellow sweetness of the onion and garlic as it all cooks down. The carrots and celery should still have a little bite at this point, not be fully tender.

Step 2: Simmer the Broth and Chicken

Pour in the 8 cups bone broth, then add the 2 bay leaves, 1 tsp dried thyme, and ½ tsp black pepper. Bring the liquid to a full boil over high heat. Add the chicken breasts, gently pushing them under the surface so they’re submerged. Lower the heat to a gentle simmer, cover the pot, and cook until the chicken is firm and opaque all the way through, 15 to 20 minutes.

The broth will deepen in color and the whole pot will smell intensely savory. If you have an instant-read thermometer, the thickest part of the chicken should hit 165°F.

Step 3: Shred the Chicken and Cook the Noodles

Use tongs to transfer the chicken to a cutting board and let it cool for a few minutes. Shred or chop the meat with two forks, then return it to the pot. Bring the soup back to a low boil, add the 6 oz egg noodles, and simmer until they’re tender but still have a little chew, about 7 to 8 minutes.

The noodles will swell and drink up some of that savory broth, so taste the soup at the end and adjust the salt. Pluck out the bay leaves before serving.

Step 4: Ladle and Garnish

Ladle the soup into wide bowls, making sure each one gets a good mix of chicken, noodles, and vegetables. Sprinkle the chopped parsley or dill over the top and serve hot.

A final crack of black pepper on each bowl is always a nice touch. The soup is most comforting when it’s steaming and the broth is glossy.

A Few Notes Before You Start

Use a bone broth you really like. A high-quality store-bought one saves time, but if you have homemade, it’ll make the soup even richer.
If you’re using leftover cooked chicken, skip the simmering step completely. Add the shredded chicken when you stir in the noodles.
Keep a close eye on the noodles. Start tasting a minute before the package time suggests so they don’t go from toothsome to mushy.
A small pat of butter stirred in right at the end adds extra silkiness.
A squeeze of lemon juice just before serving brightens the whole bowl without making it taste lemony.

Scale it for a crowd:

Servings	Bone Broth	Chicken	Noodles	Veg
4	8 cups	1 lb	6 oz	3 cups
8	16 cups	2 lb	12 oz	6 cups

Storing Leftovers

Refrigerate the cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it’s thickened up. The noodles will keep absorbing liquid as they sit, so the next day’s bowl will be more stew-like, which is still deeply good.

What to Serve With This Soup

A thick slice of crusty sourdough for dunking is my first choice. A simple green salad with a lemon vinaigrette cuts through the richness nicely. If you’re in the mood for something heartier, a grilled cheese made with sharp cheddar on the side turns it into a full meal.

Frequently Asked Questions

Can I use regular chicken broth instead of bone broth?

Yes, you can. The soup will still be tasty, but it won’t have the same velvety body or deep savory depth.

Can I make this in a slow cooker?

Absolutely. Sauté the aromatics on the stovetop first, then transfer everything except the noodles to the slow cooker. Cook on low for 6 to 8 hours, shred the chicken, then add the noodles and cook on high for about 15 to 20 minutes until tender.

My noodles soaked up all the broth overnight. What went wrong?

Noodles keep absorbing liquid as they sit. Next time, cook and store them separately, then add them to the broth just before you reheat.

What else can I add to change it up?

A handful of frozen peas or corn goes in with the noodles. Baby spinach or chopped kale wilts beautifully if you stir it in right at the end.