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bowl of chicken noodle soup

Classic Chicken Noodle Soup with Reames Noodles

Chicken Noodle Soup is perhaps the most classic soup around, and for good reason. It is broth based, easy to digest, and frozen reames noodles make it easy and knock your socks off good!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 20 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 230 kcal


  • 6 cups chicken stock
  • 2 lbs bone in, skin on chicken thighs
  • 2 stalks celery stalks chopped
  • 1 medium onion diced
  • 1 cup carrots chopped
  • 2 tablespoon fresh parsley chopped
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 1 tsp. salt
  • ½ teaspoon pepper
  • 12 oz reames noodles half a package
  • 2 cups water


  • Start by heating olive oil in a dutch oven or large soup pot over medium heat. Add mirepoix (diced onions, celery, and carrots) and saute for 5 minutes. The onions will start to become translucent.
  • Next, place your chicken thighs (with the skin and bones still on) and salt in a pot along with your chicken stock and water.Bring the pot to a boil, and then turn the heat down to a simmer. Simmer the chicken thighs for 45-60 minutes, until the chicken is cooked through.
  • Once chicken is cooked, remove it from the pot to cool.Add in spices and season with salt and pepper to taste.
  • While the ingredients are simmering in the pot, pull the chicken meat apart and throw out the bones and skin.
  • Once the spices have been simmering for 5-10 minutes, add back the chicken meat and reames frozen egg noodles to the pot. Let simmer for 15 minutes to cook the frozen egg noodles in chicken stock before turning off the heat.
  • Serve topped with fresh parsley.