This is the only Homemade Chicken Noodle Soup recipe you’ll ever need! This easy chicken noodle soup has all of the classic ingredients you love like tender egg noodles, shredded chicken, and simple veggies. Plus, it comes together in under an hour!
What’s in This Homemade Chicken Noodle Soup Recipe?
The only good thing about being sick is having the perfect excuse to make this easy chicken noodle soup recipe!
- Veggies: We love our soup loaded with celery, carrots, and onions!
- Garlic: Fresh garlic adds an earthy flavor to the soup.
- Chicken Broth: Forms the base of the soup. We prefer low-sodium.
- Spices: Ground black pepper, kosher salt, dried thyme, rosemary, sage, and a bay leaf help to infuse this soup with rich herbal flavor.
- Noodles: We like egg noodles for their richness, but you can use any kind of pasta you like.
- Chicken: Use shredded cooked chicken for this recipe. You can cook up 2 chicken breasts, or use a rotisserie chicken from the store.
Variations on Easy Chicken Noodle Soup
This recipe is easy to customize: add more or less vegetables depending on your preference. Popular additions include corn, peas, or seasonal vegetables.
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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.
Top Reader Review
“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
- 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
- Adjust the broth level of your soup by adding more water or chicken broth.
- Adjust the seasonings of your soup to taste, adding more seasonings at the end if desired.
- You can also use rotisserie chicken instead of cooking and shredding chicken breasts before starting the recipe.
Yes! This homemade chicken noodle soup is packed with lean protein, healthy fats, vitamin A, potassium, and iron!
We recommend cooking the chicken before adding it to the soup so it doesn’t overcook and turn rubbery.
We add our noodles right into the soup, but if you’re planning on having leftovers, you may want to cook them separately and add them in as you reheat.
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!
This soup is delicious with crackers or bread for dipping, or you could serve it with a hearty salad!
Absolutely! We recommend leaving out the noodles and placing the soup into individual portions for easy defrosting. When you’re ready to eat it, simply defrost overnight in the refrigerator and add some cooked noodles.
More Chicken Soup Recipes To Try
- Olive Garden Chicken Gnocchi
- Chicken Tortilla Soup
- Crack Chicken Soup
- Chicken Wild Rice Soup
- Green Chile Chicken Soup
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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.