Homemade chicken noodle soup is the ultimate comfort food: a rich, golden broth, tender chicken, sweet carrots, and slurpable egg noodles. It is the soup everyone wants when they are cold, tired, or under the weather.
This easy homemade chicken noodle soup comes together in about 50 minutes with simple ingredients. It is a cozy chicken noodle soup from scratch that tastes like it simmered all day and keeps well for lunches all week.
Recipe at a Glance
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Category | Soup / Dinner |
Why You’ll Love This Homemade Chicken Noodle Soup
- Rich, flavorful broth with fresh vegetables and herbs
- Tender, juicy chicken and chewy egg noodles
- Ready in 50 minutes with one pot
- Perfect for cold nights and sick days
- Easy to make ahead and freeze
Ingredients You’ll Need
- 3 tablespoons butter or olive oil
- 1 yellow onion, diced, 3 carrots, sliced, and 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper
- 8 ounces wide egg noodles
- 2 tablespoons chopped fresh parsley and a squeeze of lemon juice
How to Make Chicken Noodle Soup from Scratch
- Melt the butter in a large pot over medium heat and cook the onion, carrots, and celery for 6 to 8 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Pour in the broth, add the chicken, bay leaves, thyme, salt, and pepper, and bring to a boil, then reduce to a gentle simmer.
- Cook for 15 to 20 minutes until the chicken is cooked through (165°F), then remove it to a plate and shred with two forks.
- Add the noodles to the simmering broth and cook for 6 to 8 minutes until tender.
- Return the chicken to the pot, discard the bay leaves, stir in the parsley and lemon juice, and season to taste.
Tips for the Best Easy Chicken Noodle Soup
- Use low-sodium broth so you can control the salt.
- Cook the noodles right in the soup for extra flavor, or cook separately for make-ahead soup.
- Thighs add extra richness and stay juicy.
- A squeeze of lemon at the end brightens the whole pot.
- Add a Parmesan rind while simmering for deeper flavor.
Variations to Try: Chicken Noodle Soup Ideas
- Use rotisserie chicken and add it at the end for a shortcut.
- Swap the noodles for rice, orzo, or gluten-free pasta.
- Add a pinch of turmeric and fresh ginger for a golden broth.
- Stir in baby spinach before serving.
How to Store It
Refrigerate in an airtight container for up to 4 days. The noodles will soften and absorb broth, so store them separately if making ahead. Freeze the soup without the noodles for up to 3 months and add fresh noodles when reheating.
Frequently Asked Questions
How do you make chicken noodle soup broth flavorful?
Sauté the vegetables first, use good-quality broth, and add herbs like thyme and bay leaves. A squeeze of lemon at the end brightens it.
Can I use rotisserie chicken for chicken noodle soup?
Yes. Add about 3 cups of shredded rotisserie chicken in the last 10 minutes.
How do you keep noodles from getting mushy in soup?
Add them just before serving or cook them separately and add to each bowl.
Can I freeze chicken noodle soup?
Yes, but freeze it without noodles for the best texture.
Homemade Chicken Noodle Soup
Ingredients
Equipment
Method
- Step 1: Soften the onion, carrots, and celery in the butter for 6 to 8 minutes.
- Step 2: Add the garlic for 1 minute.
- Step 3: Add the broth, chicken, and seasonings and bring to a gentle simmer.
- Step 4: Cook the chicken 15 to 20 minutes until 165°F, then shred.
- Step 5: Add the noodles and cook 6 to 8 minutes until tender.
- Tip: Cook separately for make-ahead soup.
- Step 6: Return the chicken, discard the bay leaves, and finish with parsley and lemon.
Notes
Freeze the soup without noodles for the best texture.