There’s nothing quite as comforting as a bowl of Homemade Chicken Noodle Soup—especially when you’re craving something warm, soothing, and packed with fresh ingredients. Whether you’re feeling under the weather or just in the mood for a nourishing meal, this classic soup is sure to hit the spot. The flavorful broth, tender chicken, and perfectly cooked noodles make it an all-time favorite that’s loved by people of all ages.
The beauty of homemade chicken noodle soup is in the simplicity of the ingredients, yet the depth of flavor you can achieve with a slow-simmered broth and the right combination of herbs and vegetables. It’s the perfect balance of comfort and nutrition.
Let’s dive into how you can make this hearty, flavorful soup from scratch in no time!
Ingredients for Homemade Chicken Noodle Soup
For the Soup Base:
- 2 tablespoons olive oil (or butter for extra richness)
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (low-sodium recommended)
- 1 bay leaf
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 teaspoon dried parsley (or 2 teaspoons fresh parsley)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon lemon juice (optional, for brightness)
For the Chicken:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great for quick prep)
For the Noodles:
- 1 ½ cups egg noodles (or your preferred pasta like rotini or fusilli)
- 1 tablespoon olive oil (optional, for cooking noodles separately)
For Garnishing (Optional):
- Chopped fresh parsley
- Grated Parmesan cheese
How to Make Homemade Chicken Noodle Soup
Step 1: Prepare the Broth Base
- Heat the olive oil: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add a bit of butter for extra richness if desired.
- Sauté the vegetables: Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften and the onions become translucent.
- Add the garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Make the Soup
- Add the chicken broth: Pour in 8 cups of chicken broth and bring the mixture to a gentle boil.
- Season the soup: Add the bay leaf, thyme, parsley, salt, and black pepper. Stir to combine.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, allowing the flavors to meld together.
Step 3: Add the Chicken
- Shred the chicken: If you haven’t done so already, shred or chop your cooked chicken. You can use rotisserie chicken, leftover cooked chicken, or poach fresh chicken breasts in the broth itself.
- Add the chicken: Once the broth is ready, add the shredded chicken to the soup and continue to simmer for another 5 minutes to heat the chicken through.
Step 4: Cook the Noodles
- Cook the noodles separately (optional): If you prefer your noodles al dente, cook them separately in a pot of boiling salted water according to the package instructions. Drain and add them directly to the soup when serving to prevent them from becoming soggy in the broth. Alternatively, if you’re in a hurry or prefer all-in-one cooking, you can add the uncooked egg noodles directly into the soup during the last 10 minutes of simmering. Stir occasionally and cook until the noodles are tender.
Step 5: Final Seasoning and Serving
- Adjust seasonings: Taste the soup and adjust the salt, pepper, and add a splash of lemon juice to brighten up the flavors.
- Serve: Remove the bay leaf and discard. Ladle the soup into bowls, garnishing with fresh parsley and a sprinkle of grated Parmesan if desired.
Why You’ll Love This Recipe
✔ Comforting and Nourishing – A warm bowl of chicken noodle soup is perfect for boosting your mood and making you feel cozy.
✔ Made from Scratch – You control the ingredients, so you know exactly what’s in your soup—no preservatives or unnecessary additives.
✔ Customizable – Adjust the flavor profile and add extra vegetables, seasonings, or spices to make the soup your own.
✔ Quick and Easy – This recipe can be made in under an hour, with minimal prep time.
✔ Great for Meal Prep – The soup stores well in the fridge for up to 4 days and makes for a perfect make-ahead meal.
Tips for the Best Chicken Noodle Soup
✅ Use Homemade or High-Quality Broth – For the most flavorful soup, use homemade chicken broth or a high-quality store-bought option. The broth is the base of your soup, so the better the broth, the better the soup.
✅ Don’t Overcook the Noodles – If you add the noodles directly to the soup, keep an eye on them. Noodles can become soggy if they’re left in the broth for too long.
✅ Flavor Boosters – Feel free to add extra herbs like rosemary or oregano for an added depth of flavor. A pinch of red pepper flakes can also add a little kick if you like spice.
✅ Add Veggies – You can easily add spinach, green beans, or peas to boost the veggie content. Just add them in when you add the chicken so they cook through.
✅ Use Rotisserie Chicken – For a quick and easy shortcut, rotisserie chicken works perfectly for this recipe. Just shred it and add it to the soup for that home-cooked flavor without the effort of cooking the chicken from scratch.
Variations and Substitutions
🍗 Chicken and Rice Soup – If you’re not a fan of noodles, replace the egg noodles with cooked rice. It’ll make for a heartier and gluten-free option.
🥬 Vegetarian Option – Skip the chicken and use vegetable broth instead of chicken broth. Add some tofu or beans for protein. You can also throw in some extra vegetables like kale or zucchini.
🍲 Spicy Chicken Noodle Soup – Add a teaspoon of cayenne pepper or fresh jalapeños to the broth for a little heat. You can also top the soup with some hot sauce or a pinch of chili flakes.
🥔 Potato Chicken Soup – Add cubed potatoes to the soup for a creamy, hearty twist. The potatoes will soak up the broth and add extra flavor and texture.
🧀 Cheesy Chicken Noodle Soup – Stir in a handful of shredded cheddar cheese or Parmesan for a creamy, cheesy texture.
Homemade Chicken Noodle Soup | Comforting, Hearty & Easy to Make
Ingredients
For the Soup Base:
- 2 tablespoons olive oil (or butter for extra richness)
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (low-sodium recommended)
- 1 bay leaf
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 teaspoon dried parsley (or 2 teaspoons fresh parsley)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon lemon juice (optional, for brightness)
For the Chicken:
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great for quick prep)
For the Noodles:
- 1 ½ cups egg noodles (or your preferred pasta like rotini or fusilli)
- 1 tablespoon olive oil (optional, for cooking noodles separately)
For Garnishing (Optional):
- Chopped fresh parsley
- Grated Parmesan cheese
Instructions
Step 1: Prepare the Broth Base
- Heat the olive oil: In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add a bit of butter for extra richness if desired.
- Sauté the vegetables: Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften and the onions become translucent.
- Add the garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Make the Soup
- Add the chicken broth: Pour in 8 cups of chicken broth and bring the mixture to a gentle boil.
- Season the soup: Add the bay leaf, thyme, parsley, salt, and black pepper. Stir to combine.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, allowing the flavors to meld together.
Step 3: Add the Chicken
- Shred the chicken: If you haven’t done so already, shred or chop your cooked chicken. You can use rotisserie chicken, leftover cooked chicken, or poach fresh chicken breasts in the broth itself.
- Add the chicken: Once the broth is ready, add the shredded chicken to the soup and continue to simmer for another 5 minutes to heat the chicken through.
Step 4: Cook the Noodles
-
Cook the noodles separately (optional): If you prefer your noodles al dente, cook them separately in a pot of boiling salted water according to the package instructions. Drain and add them directly to the soup when serving to prevent them from becoming soggy in the broth.
Alternatively, if you’re in a hurry or prefer all-in-one cooking, you can add the uncooked egg noodles directly into the soup during the last 10 minutes of simmering. Stir occasionally and cook until the noodles are tender.
Step 5: Final Seasoning and Serving
- Adjust seasonings: Taste the soup and adjust the salt, pepper, and add a splash of lemon juice to brighten up the flavors.
- Serve: Remove the bay leaf and discard. Ladle the soup into bowls, garnishing with fresh parsley and a sprinkle of grated Parmesan if desired.
FAQs
1. Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors meld together. You can make the soup up to 3 days in advance and store it in the fridge.
2. Can I freeze chicken noodle soup?
Yes, you can freeze this soup for up to 3 months. Just freeze the soup without noodles, as they can get mushy when thawed. Add fresh noodles when reheating.
3. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs add more flavor and tenderness. You can shred the meat after cooking or leave it in larger pieces for a heartier texture.
4. How do I make chicken noodle soup creamy?
To make it creamy, you can stir in heavy cream or half-and-half towards the end of cooking, or even add a spoonful of cream cheese or sour cream to the soup for richness.
5. How do I thicken the broth?
If you prefer a thicker broth, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water). Alternatively, you can puree some of the soup (vegetables or broth) and stir it back into the pot.
6. What vegetables can I add to the soup?
You can add any vegetable you like! Spinach, green beans, peas, or corn are all great additions. Just add them in about 10 minutes before the soup is done cooking to ensure they’re tender but not overcooked.
7. Can I use store-bought broth?
Yes! While homemade broth is ideal, store-bought broth works just fine. Make sure to choose low-sodium broth so you can control the salt level.
8. How can I make the noodles gluten-free?
Simply swap the egg noodles for your favorite gluten-free pasta. Rice noodles or quinoa work great in this soup as well.
9. Can I make chicken noodle soup without noodles?
Yes! Try zucchini noodles, spiralized carrots, or even rice as a noodle substitute for a low-carb or gluten-free option.
10. How do I store leftover soup?
Store the soup in an airtight container in the fridge for up to 3-4 days. If you want to store it for longer, freeze the soup in individual portions.