I’m sharing my absolute favorite chicken noodle soup recipe today, and trust me, it’s a game-changer when you’re craving comfort in a bowl. There’s something magical about the aroma of simmering broth, tender chicken, and perfectly cooked noodles that fills your kitchen with warmth. Making it from scratch might sound intimidating, but I’ll break it down into simple steps anyone can follow. Want to know the secret ingredient that elevates this classic soup from good to unforgettable?
Why You’ll Love this Homemade Chicken Noodle Soup
While store-bought soups might seem convenient, nothing compares to the comfort of this homemade chicken noodle soup simmering on your stove.
The aroma alone will transport you back to childhood, when a warm bowl could cure almost anything.
I’m telling you, those tender chunks of chicken, perfectly cooked egg noodles, and vegetables in savory broth? Pure magic.
Not too complicated, just honest ingredients coming together.
The best part? You control everything—salt levels, noodle firmness, vegetable cuts.
Want more garlic? Go for it.
Need it ready quickly? I’ve got you covered.
What Ingredients are in Homemade Chicken Noodle Soup?
This classic recipe calls for simple, wholesome ingredients you might already have in your kitchen pantry and refrigerator.
- 2 tablespoons olive oil or butter
- 1 onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups shredded cooked chicken
- 2 cups egg noodles
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley (optional)
For the best flavor, I recommend using homemade chicken broth if you have it, though store-bought works perfectly well too—and don’t skimp on the aromatics like onion and garlic, as they build that wonderful depth of flavor we all crave in a good soup.
How to Make this Homemade Chicken Noodle Soup
Step 1: Prepare Your Aromatics
Heat 2 tablespoons of olive oil or butter in a large pot over medium heat, then add your chopped onion, carrots, and celery—the holy trinity of soup bases, often called “mirepoix” by fancy chef types (but we don’t need to get all technical here).
Step 2: Sauté the Vegetables
Cook these vegetables until they’re tender but not mushy, about 5-7 minutes, stirring occasionally so nothing sticks to the bottom.
You’ll know they’re ready when the onions become translucent and your kitchen starts to smell absolutely heavenly.
Step 3: Add the Garlic
Toss in 2 cloves of minced garlic and cook for just about a minute.
Any longer and garlic can get bitter—a mistake I’ve made more times than I care to admit when daydreaming while cooking.
Step 4: Pour in the Broth and Seasonings
Add 8 cups of chicken broth to the pot along with the bay leaf, 1 teaspoon dried thyme, and season with salt and pepper to taste.
This is where your soup builds its soul, so don’t rush this step.
Step 5: Add the Chicken
Stir in 2 cups of shredded cooked chicken.
Using rotisserie chicken is a brilliant shortcut that saves time without sacrificing flavor—who says homemade has to mean everything from scratch?
Step 6: Bring to a Boil and Add Noodles
Bring everything to a gentle boil, then add 2 cups of egg noodles.
Remember, adding the noodles too early can turn them to mush, so timing matters here.
Step 7: Simmer Until Noodles Are Tender
Reduce heat and simmer until the noodles are tender, usually about 6-8 minutes.
The exact time depends on your noodles, so keep an eye on them—they’re ready when they’ve lost that chalky bite but still have some structure.
Step 8: Final Touches
Remove the bay leaf (nobody wants to bite into that surprise), and if you’re using fresh parsley, stir it in now for a bright finish.
For an extra smooth soup base, you could use a food processor from an essential kitchen set to blend a portion of the vegetables before adding them to the pot.
Taste once more for seasoning, adjusting salt and pepper if needed before serving in warm bowls.
What to Serve with Homemade Chicken Noodle Soup
A steaming bowl of chicken noodle soup practically begs for something to dip into that flavorful broth. Crusty French bread or buttery garlic toast makes the perfect companion—ready to soak up every last drop.
For a lighter option, a simple side salad with vinaigrette dressing provides a revitalizing contrast to the warm soup.
On chilly evenings, I love serving this soup with grilled cheese sandwiches cut into dippable triangles. The melty cheese and crispy bread complement the soup’s savory goodness.
For drinks, hot tea or apple cider rounds out the meal perfectly.
This soup works wonderfully for lunch or dinner, and honestly, the leftovers taste even better the next day after the flavors have had time to mingle.
Homemade Chicken Noodle Soup Substitutions and Variations
This classic recipe welcomes your personal touch! Try these adaptations to make it your own:
- Protein swaps: Use rotisserie chicken for convenience, leftover turkey, or even white beans for a meatless option.
- Noodle alternatives: Swap egg noodles for rice, quinoa, orzo, or gluten-free pasta. Remember to adjust cooking times accordingly.
- Veggie options: Add peas, corn, spinach, or kale in the last few minutes of cooking.
- Dietary needs: Make it gluten-free with rice noodles, dairy-free by using only olive oil, or vegetarian with vegetable broth and extra beans.
- Flavor boosters: Add a squeeze of lemon juice, a dash of hot sauce, or fresh herbs like dill or rosemary.
- Garnish ideas: Try a swirl of pesto, Greek yogurt, croutons, or a sprinkle of grated parmesan.
The best part about homemade soup? You can’t really mess it up.
Trust your taste buds and have fun with it!
Leftovers and Storage for this Homemade Chicken Noodle Soup
This soup might actually taste better the next day after flavors have had time to meld!
Here’s how to keep it at its best:
- Refrigerator storage: Cool completely, then store in airtight containers for up to 4 days. The noodles will continue absorbing broth, so you might want to add a splash of chicken broth when reheating.
- Freezer option: For longer storage, freeze for up to 3 months—but here’s a pro tip: freeze the soup without noodles and add fresh ones when reheating to prevent mushiness.
- Reheating: Warm gently on the stovetop over medium-low heat or microwave in 1-minute intervals, stirring between each.
- Refresh before serving: A sprinkle of fresh herbs or a squeeze of lemon juice works wonders to brighten day-old soup.
Final Thoughts
There’s something undeniably soothing about a steaming bowl of chicken noodle soup made from scratch.
This classic recipe, with its perfect balance of tender chicken, al dente noodles, and aromatic vegetables, delivers that nostalgic comfort we all crave.
It’s the ideal meal for chilly evenings, when someone’s feeling under the weather, or just when you need something wholesome and satisfying.
The beauty of this soup lies in its simplicity—humble ingredients transformed into something greater than their parts.
Whether served with crusty bread or enjoyed on its own, this chicken noodle soup reminds us that sometimes, the most basic recipes are the ones that nourish us most completely.