Homemade Chicken Noodle Soup
Homemade Chicken Noodle Soup is the ultimate comfort food! Learn how to make this timeless classic from scratch using fresh ingredients. Perfect for chilly days, family dinners, or when you’re feeling under the weather.
You don’t need me to tell you about the wonderfulness that is Homemade Chicken Noodle Soup. It’s said to cure everything from the common cold to fallen arches.
All I know is that it’s powerfully good stuff. And it’s so easy to make. I like to make it with my homemade chicken stock, but you don’t have to do that. As a matter of fact, you could make this soup in less than 30 minutes with leftover chicken and canned, store-bought broth.
It won’t quite have the “love factor” that the homemade broth carries, but it will taste darned good. Store-bought broths have come a long way in the last few years, but I still enjoy making my own when I have time.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 40 Minutes
Servings: 12
Primary Ingredient(s): Chicken broth, onion, carrots, celery, chicken, egg noodles
Skill Level: Easy
What You’ll Like About This Recipe
- It’s made from scratch using fresh ingredients.
- It’s comforting, hearty, and family-friendly.
- It takes about 40 minutes total time to prep and cook.
WHAT PEOPLE ARE SAYING …
“Nothing beats a nice hearty bowl of chicken noodle soup. It doesn’t get any simpler than that really. Love it.”
— Jenn
Ingredient Notes
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- Chicken Broth — I’ll always choose homemade chicken broth if I have it on hand, but there are some very good store-bought broths available.
- Cooked Chicken — This is a great recipe for using “planned-overs.” I often cook two when I’m doing roast chicken or purchase two rotisserie chickens with the specific intent of using one for this soup.
- Egg Noodles — Of course, you can use any width noodles you like. I just like the medium egg noodles. Feel free to substitute gluten-free pasta if needed.
- Vegetables — Onion, carrots, and celery provide the classic flavor profile you expect in chicken soup.
- Fresh Herbs — A few fresh herbs always add a little brightness!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Homemade Chicken Noodle Soup
- In a large soup pot, bring the broth to a boil over medium-high heat. While that’s heating, chop one large onion, peel and slice two carrots, and thinly slice two celery stalks (include the leaves if you have them). Add the vegetables to the pot. Roughly chop a handful of parsley and strip the leaves from a couple of thyme sprigs. Toss them into the pot.
- Reduce the heat slightly and simmer the soup at a strong bubble.
- Cook for 10 minutes or until the carrots begin to soften.
- Stir in the chicken, egg noodles, salt, and pepper. Cover the pot and simmer for another 10 minutes, or until the noodles are tender. Taste and adjust seasoning if needed. Serve hot!
Pro Tips
- Don’t skip the fresh herbs—they brighten the soup’s flavor.
- If you don’t have leftover cooked chicken on hand, use a purchased rotisserie chicken.
- If the soup is too salty, add some water or unsalted broth to dilute it a bit.
- Simmer gently instead of boiling to prevent the soup from being cloudy.
Serving Suggestions
Homemade chicken noodle soup goes really well with:
- Plan old saltine crackers, toasted garlic bread, or dinner rolls.
- A side salad of mixed greens with a tangy vinaigrette.
- Grilled cheese sandwiches.
Menu Ideas
- Weeknight Dinner: Chicken noodle soup, fresh bread, and a simple cucumber salad.
- Sunday Lunch: Soup with a side of roasted vegetables and apple pie for dessert.
- Lunch Get-Together: Pair the soup with a charcuterie board and iced tea.
How to Store Leftovers
- Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
- Freeze: Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Be aware that freezing the noodles may make them mushy.
Questions About Homemade Chicken Noodle Soup
You can cook the soup a day in advance and refrigerate it. When making it ahead, I would cook the noodles separately and add them when I rewarmed the soup for serving.
Yes, substitute 1 teaspoon of dried parsley and ½ teaspoon of dried thyme for fresh.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Classic Homemade Chicken Noodle Soup
Ingredients
- 10 cups chicken broth (2.5 quarts) homemade or purchased
- 1 large onion chopped
- 2 carrots peeled and sliced
- 2 ribs celery diced
- ¼ cup flat-leaf Italian parsley chopped
- 3 sprigs fresh thyme leaves only
- 2 cups cooked chicken chopped
- 8 ounces medium egg noodles
- 1 tablespoon salt
- Freshly ground pepper
Instructions
- Combine first 6 ingredients in a large pot and bring to a boil over medium-high heat.
- Lower the heat a bit but keep the soup at a steady, strong bubble.
- Cover and cook for 10 minutes or until carrots are beginning to soften.
- Add the chicken, egg noodles, salt and pepper and cook for 10 minutes or until noodles are done.
Notes
- To store the soup, place it in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave.
- Freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Be aware that freezing the noodles may make them mushy.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on November 9, 2009. It has been revised with new photos and additional information.
Hi Lana,
I’m new to this site, and I already love it! I was born in Texas, but spent a lot of years in Mississippi and Tennessee learning to cook from relatives. So, low country cooking smells like home to me. I have always wondered, however; why you always leave the peelings on the onion and the garlic when making stock. I’m always a little hesitant wondering about dirt and sand in the onion layers in particular, although I can’t recall ever finding any, I admit. Thanks.
Hi Junecutie. No worries about dirt in the onions or garlic. Only leeks gather dirt/sand as they’re growing, onions don’t. You can, of course, remove the skins if you want, but they give a nice color to the finished stock.
Thanks for stopping by!
This inspires me to go to the kitchen. It is raining here thanks to “Ida” and expected to rain all day and tomorrow. Chicken noodle soup would be a great way to chase away the dampness in my bones. Love you.
mmm…I always love noodles in chicken soup. Sometimes rice in chicken soup. It was very cold yesterday so I cooked Chinese ginger wine soup which is very warming. My family loves with a big piece of chicken served on top, especially the char siu chicken.
Homemade chicken noodle soup is always the best!
Love the home made chicken soup! You know, I never tried adding fresh thyme. I heard there was a cold front approaching us, if you can call a Florida front cold, anyhow that will be the perfect opportunity to try the thyme. Thanks for sharing.
Ha yes, nothing beats a nice hearty bowl of chicken noodle soup. It doesn’t get any simpler than that really. Love it.