Hey y’all! There’s nothing quite like a steaming bowl of Homemade Chicken Noodle Soup—it’s cozy, deliciously comforting, and loaded with classic flavors that make you feel right at home. Whether you’re under the weather, feeding your family, or craving something simply heartwarming, this soup will never let you down. Let’s get cooking!
Why You’ll Love This Homemade Chicken Noodle Soup
- Loaded with tender chicken, hearty noodles, and fresh vegetables for the perfect texture and taste.
- Ready in under an hour—quick enough for busy weeknights.
- Easily customizable for gluten-free, low-sodium, or extra-veggie diets.
- Freezes beautifully for meal prep or make-ahead lunches.
- It’s pure comfort food—guaranteed to warm you from the inside out!
Homemade Chicken Noodle Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt & freshly ground black pepper, to taste
- 8 cups low-sodium chicken broth (best chicken broths)
- 2 cups shredded cooked chicken (about 2 chicken breasts or thighs)
- 2 cups uncooked egg noodles
- 2 tablespoons chopped fresh parsley (optional)
Directions: How to Make Homemade Chicken Noodle Soup
Step 1: Sauté Aromatics
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add onions, carrots, and celery. Sauté for 5-6 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
Step 2: Build the Soup Base
Sprinkle in thyme, rosemary, bay leaf, salt, and pepper. Pour in the chicken broth. Bring to a gentle boil, then reduce heat. Simmer uncovered for 15 minutes so the flavors meld together.
Step 3: Add Chicken and Noodles
Stir in the shredded chicken and egg noodles. Cook for about 10 minutes until the noodles are just tender. (For al dente noodles, check at 8 minutes.)
Step 4: Finish and Serve
Taste the soup and adjust seasonings if needed. Remove the bay leaf. Sprinkle with fresh parsley, then ladle into bowls. Enjoy your Homemade Chicken Noodle Soup piping hot!
Notes for the Best Homemade Chicken Noodle Soup
- Use rotisserie chicken to save time and add rich flavor.
- Don’t overcook the noodles—add them only at the end for perfect bite.
- For more ideas about homemade broth, check out this homemade chicken stock guide.
Homemade Chicken Noodle Soup Variations
- Veggie-Packed Version: Add diced zucchini, green beans, or spinach for extra nutrients.
- Asian-Inspired: Swap egg noodles for rice noodles and add a splash of soy sauce and fresh ginger.
- Gluten-Free: Use your favorite gluten-free noodles and ensure your broth is gluten-free.
Homemade Chicken Noodle Soup Required Equipment
- Large Dutch oven or soup pot
- Sharp knife and cutting board
- Wooden spoon
- Ladle
Storage Instructions for Homemade Chicken Noodle Soup
- Let soup cool completely before transferring to airtight containers.
- Store in refrigerator for up to 4 days.
- For longer storage, freeze (without noodles) for up to 3 months. Add fresh noodles when reheating.
Suggested Pairings & Serving Recommendations
- Serve with fresh crusty bread or homemade biscuits.
- Pair with a light salad—try a crisp green salad with lemon vinaigrette.
- Make it a meal with a side of roasted veggies or a classic grilled cheese.
Pro Tips for Perfect Homemade Chicken Noodle Soup
- Sautéing veggies first unlocks maximum flavor—don’t skip this!
- For a richer broth, consider simmering some chicken skin or bones in the broth (see more at chicken soup health benefits).
- Only add noodles just before serving to prevent them from getting mushy in leftovers.
Homemade Chicken Noodle Soup FAQ
- Can I make Homemade Chicken Noodle Soup ahead of time?
- Absolutely! Just prep the soup, store the cooked noodles in a separate container, and combine when reheating.
- Can I use other cuts of chicken?
- Yes! Thighs add extra juiciness, while breasts keep things lean—just ensure the chicken is cooked and shredded.
- How can I boost the flavors even more?
- Add a splash of lemon juice or a pinch of freshly chopped dill at the end for a bright, fresh note.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 6
Ingredients
- 1 lb boneless skinless chicken breasts
- 8 cups low-sodium chicken broth
- 2 cups egg noodles
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
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1Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until vegetables are slightly tender, about 5 minutes.
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2Add garlic and dried thyme. Sauté for 1 minute until fragrant.
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3Pour in the chicken broth and bring to a gentle boil. Add chicken breasts to the pot.
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4Reduce heat, cover, and simmer for 20-25 minutes until chicken is cooked through. Remove chicken, shred with two forks, and return to the pot.
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5Add egg noodles and cook uncovered for 8-10 minutes or until noodles are tender.
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6Season soup with salt and pepper to taste. Stir in fresh parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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