Easy Chicken Noodle Soup Recipe | Homemade Comfort Food
Chicken noodle soup is the ultimate comfort food that warms your soul, heals your body, and brings back memories of home. This classic dish has been a beloved staple for generations, cherished for its ability to make you feel better whether you're fighting a cold, having a rough day, or simply craving something warm and nourishing. There's a reason people call it "Jewish penicillin" - this soup truly has healing powers!
What makes homemade chicken noodle soup so special? Unlike canned versions filled with sodium and preservatives, homemade soup lets you control every ingredient, creating a rich, flavorful broth packed with tender chicken, fresh vegetables, and perfectly cooked noodles. The aroma alone that fills your kitchen while it simmers is pure therapy. It's wholesome, satisfying, and surprisingly easy to make from scratch.
Chicken noodle soup is also incredibly practical. It's budget-friendly, uses simple ingredients, freezes beautifully for future meals, and is perfect for using up leftover chicken or a rotisserie chicken from the store. Whether you're meal prepping for the week, nursing a sick family member back to health, or just want a cozy dinner on a cold evening, this soup delivers every time.
This foolproof recipe creates a golden, flavorful broth that's light yet satisfying, loaded with tender chunks of chicken, crisp-tender vegetables, and slurp-worthy noodles. You'll learn the secrets to building deep flavor, achieving the perfect broth consistency, and timing everything so the noodles don't get mushy. Let's make the best chicken noodle soup you've ever tasted!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6-8
Difficulty: Easy
Cuisine: American, Comfort Food
Diet: Can be made gluten-free
Freezer-Friendly: Yes (freeze without noodles)
Budget-Friendly: Yes
Healing Properties: Perfect for cold and flu season!
Ingredients
For the Soup Base:
2 tablespoons olive oil or butter
1 medium onion, diced (about 1 cup)
3 medium carrots, peeled and sliced (about 1 1/2 cups)
3 celery stalks, sliced (about 1 1/2 cups)
4 garlic cloves, minced
8 cups chicken broth (use good quality or homemade for best flavor)
2 bay leaves
1 teaspoon dried thyme (or 3 sprigs fresh thyme)
1 teaspoon dried parsley (or 2 tablespoons fresh, chopped)
Salt and black pepper to taste
For the Chicken:
1 1/2 pounds boneless, skinless chicken breasts or thighs (about 3 breasts or 4-5 thighs)
OR 3 cups cooked, shredded rotisserie chicken (for quicker version)
For the Noodles:
8 ounces egg noodles (about 4 cups dry)
OR use pasta of choice: rotini, farfalle, or ditalini
Optional Add-Ins:
1 cup frozen peas (add in last 5 minutes)
1 cup fresh spinach or kale (add at the end)
2 tablespoons fresh lemon juice (brightens the flavor)
Fresh dill or parsley for garnish
Red pepper flakes for a kick
How to Make Chicken Noodle Soup
Instructions:
Prepare your ingredients: Dice the onion, slice the carrots into rounds (about 1/4-inch thick), slice the celery, and mince the garlic. Having everything prepped and ready (mise en place) makes the cooking process smooth and efficient.
Heat the pot: In a large stockpot or Dutch oven (at least 6-quart capacity), heat the olive oil or butter over medium heat until shimmering. A heavy-bottomed pot distributes heat evenly and prevents scorching.
Sauté the vegetables (build the flavor base): Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and soft. This is where flavor begins! Add the sliced carrots and celery, and continue cooking for another 5 minutes, stirring occasionally. The vegetables should start to soften but still have some bite. You want them to develop a bit of color on the edges.
Add the garlic: Add the minced garlic and stir constantly for about 30 seconds until fragrant. Be careful not to let it burn - garlic can go from perfect to bitter very quickly. The kitchen should smell amazing at this point!
Add the broth and seasonings: Pour in the 8 cups of chicken broth, stirring to scrape up any browned bits from the bottom of the pot (this adds flavor!). Add the bay leaves, dried thyme, dried parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
Add the chicken: If using raw chicken breasts or thighs, add them whole to the pot. They'll cook in the simmering broth and become tender and flavorful. Push them down so they're submerged in the liquid.
Bring to a boil, then simmer: Increase heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover the pot partially (leave it slightly ajar to allow steam to escape) and let it simmer for 20-25 minutes. The chicken should be fully cooked through (165°F internal temperature) and the vegetables should be tender.
Remove and shred the chicken: Using tongs or a slotted spoon, carefully remove the cooked chicken from the pot and transfer it to a cutting board. Let it cool for 2-3 minutes until you can handle it comfortably. Using two forks or your hands, shred the chicken into bite-sized pieces. Time-saving tip: If using pre-cooked rotisserie chicken, skip steps 6-8 and add shredded chicken in step 11.
Taste and adjust the broth: While the chicken is cooling, taste the broth. This is your chance to adjust seasonings! Add more salt if needed (broth should taste well-seasoned), black pepper for depth, or a squeeze of lemon juice for brightness. Remove and discard the bay leaves - they've done their job!
Cook the noodles: Increase the heat to bring the soup back to a gentle boil. Add the egg noodles and stir to prevent sticking. Cook according to package directions (usually 6-8 minutes) until the noodles are al dente (tender but still with a slight bite). Important: Don't overcook the noodles or they'll become mushy, especially if you plan to store leftovers.
Add the chicken back: Once the noodles are cooked, add the shredded chicken back to the pot. Stir to combine and heat through for 1-2 minutes.
Add optional ingredients: If using frozen peas, add them now and cook for 2-3 minutes until heated through. If adding fresh greens like spinach or kale, stir them in and let them wilt for 1-2 minutes. For a bright, fresh finish, squeeze in fresh lemon juice.
Final seasoning check: Taste one more time and adjust salt, pepper, or add fresh herbs. The soup should be well-balanced, flavorful, and comforting.
Serve hot: Ladle the hot soup into bowls, making sure each serving gets plenty of chicken, vegetables, and noodles. Garnish with fresh parsley or dill, an extra crack of black pepper, and serve with crusty bread or crackers on the side.
Leftovers: If you have leftovers, note that the noodles will continue absorbing liquid as they sit. You may need to add extra broth when reheating. For best results, store noodles separately (see storage section).
Variation 2: Asian-Inspired Chicken Noodle Soup
Ingredient Modifications:
Replace: Egg noodles with rice noodles or ramen noodles
Add: 2 tablespoons soy sauce
Add: 1 tablespoon fresh ginger, grated
Add: 1 teaspoon sesame oil
Add: 2 cups bok choy or napa cabbage, chopped
Add: 3 green onions, sliced
Replace: Thyme with star anise (1-2 pods)
Garnish: Fresh cilantro, lime wedges, sriracha
Instructions:
Follow main recipe, adding grated ginger with the garlic in step 4.
Use chicken broth with soy sauce and sesame oil for an Asian-inspired base.
Add star anise with other seasonings (remove before serving).
Use rice noodles instead of egg noodles - cook according to package directions.
In the last 2 minutes, add chopped bok choy or napa cabbage and let it wilt.
Finish with sliced green onions, fresh cilantro, and a squeeze of lime.
Serve with sriracha or chili oil on the side for heat.
This version is light, aromatic, and incredibly flavorful!
Variation 3: Creamy Chicken Noodle Soup
Ingredient Modifications:
Add: 1 cup heavy cream or half-and-half
Add: 2 tablespoons all-purpose flour (for thickening)
Optional: 1/4 cup grated Parmesan cheese
Add: 1 cup frozen corn (optional)
Instructions:
Follow the main recipe through step 9.
In a small bowl, whisk together 2 tablespoons flour with 1/4 cup of the hot broth until smooth (no lumps).
Slowly pour the flour mixture back into the soup, stirring constantly.
Let it simmer for 3-4 minutes until slightly thickened.
Reduce heat to low and stir in the heavy cream. Don't let it boil after adding cream or it may curdle.
Add cooked noodles and shredded chicken.
Stir in Parmesan cheese if using for extra richness.
Add frozen corn and peas in the last few minutes if desired.
Season with salt, pepper, and a pinch of nutmeg for depth.
This luxurious version is like a hug in a bowl!
Variation 4: Lemon Herb Chicken Noodle Soup (Greek-Inspired)
Ingredient Modifications:
Add: Juice of 2 lemons (about 1/4 cup)
Add: Zest of 1 lemon
Replace: Thyme with oregano
Add: 1/4 cup fresh dill, chopped
Add: 1 cup orzo pasta instead of egg noodles
Optional: 2 beaten eggs for egg-lemon sauce (avgolemono style)
Instructions:
Follow main recipe using oregano instead of thyme.
Use orzo pasta instead of egg noodles for a Greek touch.
After adding shredded chicken back, add lemon zest and half the lemon juice.
For traditional Greek avgolemono: whisk 2 eggs with remaining lemon juice, then slowly add 1 cup of hot broth while whisking constantly (tempering). Pour back into soup while stirring.
Add fresh dill at the end.
The result is bright, tangy, and incredibly fresh-tasting!
Serve with pita bread and extra lemon wedges.
Variation 5: Rustic Vegetable Chicken Noodle Soup
Ingredient Modifications:
Add: 2 medium potatoes, diced
Add: 1 cup green beans, cut into 1-inch pieces
Add: 1 cup corn kernels
Add: 1 can (14 oz) diced tomatoes
Add: 1 teaspoon Italian seasoning
Optional: 1 cup small pasta shells or ditalini
Instructions:
Follow main recipe, adding diced potatoes with the carrots and celery.
Add diced tomatoes (with juices) along with the broth.
Use Italian seasoning along with thyme.
In the last 10 minutes, add green beans and corn.
Use small pasta shapes like shells or ditalini instead of egg noodles.
This hearty, veggie-loaded version is like a complete meal in one bowl!
Perfect for getting kids to eat more vegetables.
Chef's Tips & Pro Secrets:
Use quality chicken broth: The broth is the foundation of this soup. Use low-sodium so you can control the salt level. Better Than Bouillon, homemade stock, or quality boxed broth make a huge difference in flavor.
Don't overcook the noodles: Cook them just until al dente. They'll continue to soften in the hot soup, especially if you're storing leftovers. Overcooked noodles become mushy and unappetizing.
Sauté vegetables first: This crucial step builds flavor through caramelization. Don't skip it! Those few minutes of sautéing create depth that you can't achieve by just boiling everything together.
Cook chicken in the broth: This method infuses the chicken with flavor while also enriching the broth. It's a win-win! The chicken stays moist and tender.
Shred, don't dice: Shredded chicken absorbs broth better than cubed chicken and has a better texture in soup. Use two forks to pull it apart easily.
Add acid for brightness: A squeeze of fresh lemon juice at the end brightens all the flavors and makes the soup taste more vibrant. It's a chef's secret!
Store noodles separately: For meal prep or freezing, cook and store the noodles separately from the soup. Add them to individual bowls when serving. This prevents mushy noodles in leftovers.
Use rotisserie chicken for speed: Pre-cooked rotisserie chicken cuts cooking time in half! Just add the shredded chicken in the last 5 minutes to heat through. The soup is ready in 20 minutes.
Make it from scratch with a whole chicken: For the most flavorful soup, simmer a whole chicken in water for 90 minutes to make homemade stock, then shred the meat. It's worth it for special occasions!
Season in layers: Season at different stages - when sautéing vegetables, after adding broth, and at the end. This builds complex, well-developed flavor.
Don't rush the simmer: Let the soup simmer gently (not boil hard) to allow flavors to meld. A rolling boil can make the broth cloudy and tough chicken.
Fresh herbs at the end: While dried herbs can simmer, add fresh herbs like parsley or dill in the last few minutes to preserve their bright flavor and color.
Nutrition Information (Per Serving - 1/8 of recipe):
Calories: 245
Protein: 22g
Carbohydrates: 26g
Fiber: 3g
Sugar: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 65mg
Sodium: 680mg (varies with broth used)
Potassium: 480mg
Vitamin A: 80% DV
Vitamin C: 15% DV
Calcium: 4% DV
Iron: 10% DV
Health Benefits - Why Chicken Noodle Soup is Good for You:
Chicken noodle soup truly deserves its reputation as healing food! The hot liquid helps clear nasal congestion and keeps you hydrated when you're sick. The steam opens airways and soothes irritated throats. Chicken provides high-quality protein (22g per serving) which supports immune function and muscle repair during illness.
The vegetables - carrots, celery, and onions - provide vitamins A and C, which support immune health, plus antioxidants that fight inflammation. Carrots are especially rich in beta-carotene, which the body converts to vitamin A for immune support. The warm broth is easy to digest when you don't feel like eating solid foods.
The combination of protein, carbohydrates from noodles, and vegetables creates a balanced meal that provides energy without being heavy. The soup is naturally low in fat while being satisfying and nourishing.
To make it even healthier: use whole wheat noodles for extra fiber, add dark leafy greens like kale or spinach for vitamins K and iron, increase the vegetable ratio, use chicken breast instead of thighs for less fat, reduce sodium by using low-sodium broth, or add garlic and ginger for extra immune-boosting properties.
The homemade version is far superior to canned soup, which often contains excessive sodium (some have 800mg+ per serving), preservatives, and artificial flavors.
Frequently Asked Questions (FAQ):
Q: Can I make chicken noodle soup ahead of time?
A: Yes! The soup actually tastes better the next day as flavors meld. However, store the noodles separately if possible - they absorb liquid and become mushy. Add fresh-cooked noodles when reheating, or reheat with extra broth to compensate.
Q: How do you keep noodles from getting mushy in chicken soup?
A: Cook noodles just until al dente, store soup and noodles separately, or cook noodles directly in individual bowls when serving (add dry noodles to hot soup and let them soften). For leftovers, add extra broth when reheating as noodles absorb liquid.
Q: Can you freeze chicken noodle soup?
A: Yes! Freeze the soup WITHOUT noodles for best results. Cool completely, portion into freezer containers or bags, and freeze for up to 3 months. Add fresh-cooked noodles when reheating. Cooked noodles don't freeze well - they become mushy and fall apart.
Q: What's the best chicken to use for chicken noodle soup?
A: Chicken thighs stay moister and add more flavor to the broth, but chicken breasts work perfectly and are leaner. For convenience, use rotisserie chicken! For maximum flavor, use a whole chicken or bone-in pieces to make homemade stock.
Q: How long does homemade chicken noodle soup last in the fridge?
A: Properly stored in an airtight container, chicken noodle soup lasts 3-4 days in the refrigerator. Always reheat until steaming hot (165°F) before eating.
Q: Why is my chicken noodle soup bland?
A: Not enough salt (broth should taste well-seasoned), not enough aromatics (garlic, onions, herbs), vegetables weren't sautéed first to build flavor, or it needs acid (add lemon juice or a splash of vinegar to brighten flavors). Season in layers throughout cooking!
Q: Can you make chicken noodle soup in a slow cooker?
A: Yes! Add everything except noodles to slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Remove chicken, shred it, return to pot. Add noodles in the last 30 minutes on HIGH. Don't add noodles at the beginning or they'll be mushy!
Q: What can I substitute for egg noodles?
A: Rice noodles (gluten-free), rotini, shells, penne, orzo, ditalini, farfalle, or even spaghetti broken into pieces. For low-carb, use zucchini noodles or shirataki noodles. For paleo, use spaghetti squash or skip noodles entirely.
Q: How do you thicken chicken noodle soup?
A: Most traditional chicken noodle soup is brothy, not thick. To thicken: add a flour slurry (2 tbsp flour mixed with 1/4 cup cold water), use cornstarch slurry, add heavy cream, or puree some of the vegetables and stir back in.
Q: Can you use chicken stock instead of chicken broth?
A: Yes! Stock and broth are very similar. Stock is made from bones (more gelatinous, richer), while broth is made from meat (lighter). Either works perfectly in this recipe. Use whatever you have or prefer!
Storage & Meal Prep Instructions:
Refrigerator Storage:
Cool soup completely before storing (within 2 hours of cooking)
Store in airtight containers for 3-4 days
Best practice: Store noodles separately in a container with a bit of broth
Reheat on stovetop or microwave until steaming hot (165°F)
Freezer Storage - Best Method:
Make the soup completely but WITHOUT noodles
Cool to room temperature
Portion into freezer-safe containers or heavy-duty freezer bags
Leave 1 inch of headspace for expansion
Label with date and contents
Freeze flat for space-saving storage
Freeze for up to 3 months
Thaw overnight in refrigerator
Reheat and add fresh-cooked noodles
Freezing with Noodles (not ideal but possible):
Noodles will be softer and may fall apart
Slightly undercook noodles if planning to freeze
Add extra broth when reheating to compensate for absorption
Meal Prep Strategy: Sunday Prep:
Make a large pot of soup (double the recipe)
Portion into individual containers without noodles
Cook fresh noodles daily or portion cooked noodles separately
Reheat soup, add noodles, ready in 5 minutes!
You'll have healthy homemade lunch for 4-5 days
Reheating Instructions:
Stovetop (best): Heat over medium until steaming, stirring occasionally. Add extra broth if needed
Microwave: Heat in 2-minute intervals, stirring between, until steaming hot
From frozen: Thaw overnight in fridge, then reheat as above, or simmer frozen soup over low heat for 20-30 minutes
Troubleshooting Common Problems:
Soup is too salty? Broth was too salty, or you added salt without tasting first. Fix: Add more liquid (water or unsalted broth), add a peeled potato to absorb salt (simmer 10 minutes then remove), or add acid (lemon juice or vinegar) to balance.
Broth is bland? Not enough seasoning, vegetables weren't sautéed, or quality of broth was poor. Fix: Add more salt, herbs, garlic powder, or a splash of soy sauce for umami.
Noodles are mushy? Overcooked or soup sat too long. Prevention: Cook noodles al dente, store separately, or add fresh when serving.
Chicken is dry/tough? Overcooked. Use instant-read thermometer and remove at 165°F. Dark meat (thighs) stay moister than breast meat.
Soup is too thick/not enough broth? Noodles absorbed liquid or it reduced too much. Add more chicken broth or water and adjust seasonings.
Vegetables are mushy? Cooked too long. Cut vegetables larger or add them later in cooking process.
What to Serve with Chicken Noodle Soup:
Crusty bread or dinner rolls with butter
Grilled cheese sandwich (classic combo!)
Simple green salad with vinaigrette
Saltine crackers or oyster crackers
Garlic bread or breadsticks
Caesar salad
Cornbread or biscuits
Fresh fruit for dessert
Iced tea or lemonade
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