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: Homemade Chicken Noodle Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Cuisine: American
Cooking Method: Stovetop
Primary Ingredients: Chicken broth, onion, carrots, celery, chicken, egg noodles
Skill Level: Easy
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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 30 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 to Make Homemade Chicken Noodle Soup
STEP 1. In a large soup pot, add the broth, onion, carrots, celery, parsley, and thyme. Bring to a boil over medium-high heat.
STEP 2. Reduce the heat to a steady simmer.
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STEP 3. Cook for 10 minutes or until the carrots begin to soften.
STEP 4. Stir in the chicken, egg noodles, salt, and pepper. Cover the pot and simmer steadily for another 10 minutes, or until the noodles are tender. Taste and adjust seasoning if needed. Serve hot!
Recipe 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:
- Plain 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 and Answers: Homemade Chicken Noodle Soup
- How far in advance can I make 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 reheating the soup for serving. - Can I use dried herbs to make chicken noodle soup?
Yes, substitute 1 teaspoon of dried parsley and ½ teaspoon of dried thyme for fresh.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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 teaspoon salt (start with 1 teaspoon if your broth is already salted, then taste and adjust)
- ½ teaspoon freshly ground pepper
Instructions
- Combine first 6 ingredients in a large pot and bring to a boil over medium-high heat.10 cups chicken broth, 1 large onion, 2 carrots, 2 ribs celery, ¼ cup flat-leaf Italian parsley, 3 sprigs fresh thyme
- Lower the heat, but keep the soup at a steady simmer.
- 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. (Note: Start with 1 teaspoon salt if your broth is already salted, then adjust to your taste.)2 cups cooked chicken, 8 ounces medium egg noodles, 1 teaspoon salt, ½ teaspoon freshly ground pepper
Notes
- Homemade chicken broth gives the best flavor, but good store-bought broth works. With ready-made broth and leftover chicken, the soup comes together in under 30 minutes.
- Use leftover roast chicken or a rotisserie chicken. Cooking two chickens at once is an easy way to have one ready for soup.
- Fresh herbs brighten the soup. If you only have dried, use 1 teaspoon dried parsley and ½ teaspoon dried thyme.
- To make it ahead, cook the soup a day in advance and refrigerate it. Cook the noodles separately and add them when you reheat so they don’t get mushy.
- Refrigerate leftovers in an airtight container for up to 3 days.
- To freeze, portion into airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The noodles may soften when frozen.
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.
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.