When I’m feeling under the weather, there’s nothing that perks me up better than a warm bowl of homemade chicken noodle soup. Full of lean chicken and vitamin-rich veggies, this soup gets me back on my feet quickly. And it’s so easy, even my husband can throw a pot together when I’m too sick to cook. Ready in under an hour, this recipe is a winter hero!
Homemade Chicken Noodle Soup Recipe
The last thing I want to do when I’m sick is cook an elaborate meal. But this chicken noodle soup recipe is super easy– easy enough that I can basically make it on autopilot. When I’m really, really sick, I buy the prechopped mirepoix at the store to skip chopping veggies. Fortunately, the chopping is really the only prep needed for this recipe. A store-bought rotisserie chicken works as well as any leftovers, and then I just toss everything in and let it simmer!
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How to Store and Reheat
Once cooled to room temperature, any leftover homemade chicken noodle soup you have can be kept in an airtight container in the fridge for 2-3 days. Reheat using your stovetop or in the microwave for 30 seconds at a time until warmed through.
How to Freeze
Allow the soup to cool completely and store it in a freezer-safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store-bought noodles undercook the noodles before freezing the soup, to avoid them getting soggy upon reheating.
Notes and Tips
- Use shredded cooked chicken for this recipe. You can cook up 2 chicken breasts, or use a rotisserie chicken from the store.
- I do not recommend cooking the chicken directly in the soup, as it can easily overcook and turn rubbery.
- Add more or less vegetables depending on your preference. Popular additions include corn, peas, or seasonal vegetables.
- I like egg noodles for their richness, but you can use any kind of pasta you like.
- If you’re planning on having leftovers, I recommend cooking the noodles separately and adding them in as you reheat. This will prevent them from soaking up all the broth.
- If you prefer a thicker soup, make a cornstarch slurry of 1 tablespoon of cornstarch and 1 tablespoon of cold water mixed together, then stir this into the hot soup!
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“Just what a body needs when times are tough.” – Tom
Homemade Chicken Noodle Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 2 ribs celery chopped
- 2 carrots chopped
- 1 yellow onion chopped
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 1 bay leaf optional
- 3 cups dry egg noodles
- 2 cups shredded cooked chicken
- Chopped fresh parsley optional, for garnish
Equipment
- Dutch Oven
Instructions
- In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the celery, carrots and onion. Cook for 5-7 minutes, or until the vegetables are tender.2 tablespoons olive oil, 2 ribs celery, 2 carrots, 1 yellow onion
- Add the garlic and cook for 1 minute more.2 cloves garlic
- Add the chicken broth and seasonings, to the pot and bring to a low boil. Boil for 5-10 minutes, until the vegetables are cooked through.4 cups low-sodium chicken broth, ¼ teaspoon ground black pepper, ¼ teaspoon kosher salt, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary, ¼ teaspoon dried sage, 1 bay leaf
- Add the egg noodles to the pot and boil for 10 minutes, until the noodles are cooked to al dente, still slightly firm. If needed, add an extra cup of water or broth to adjust the consistency of your soup.3 cups dry egg noodles
- Add the cooked chicken and boil for 2-3 minutes more. Sprinkle salt and pepper to taste.2 cups shredded cooked chicken
- Serve while warm and optionally garnish with chopped parsley, crackers, or bread.Chopped fresh parsley
Notes
How to Make Chicken Noodle Soup Step by Step
Sauté the Veggies: In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium-high heat. Add 2 ribs of chopped celery, 2 chopped carrots, and 1 chopped onion. Cook for 5-7 minutes, or until the vegetables are tender. Add 2 minced cloves of garlic and cook for 1 minute more.
Season the Soup: Add 4 cups of low-sodium chicken broth, ¼ teaspoon of ground black pepper, ¼ teaspoon of kosher salt, ½ teaspoon of dried thyme, ¼ teaspoon of dried rosemary, ¼ teaspoon of dried sage, and 1 bay leaf to the pot and bring to a low boil. Boil for 5-10 minutes, until the vegetables are cooked through.
Cook the Noodles: Add 3 cups of dry egg noodles to the pot and boil for 10 minutes, until the noodles are cooked to al dente, still slightly firm. If needed, add an extra cup of water or broth to adjust the consistency of your soup.
Add the Chicken: Add 2 cups of shredded cooked chicken and boil for 2-3 minutes more. Sprinkle salt and pepper to taste. Serve while warm and optionally garnish with chopped parsley, crackers, or bread.
That’s great to hear!
Just what a body needs when times are tough.
Thanks for stopping by, Tom!
Wonderful recipe. By the way, do you happen to know how many calories per serving are in this recipe? Thanks for sharing!
Around 200 calories give or take!
Very easy and flavorful. I’ll be making it again.