Easy & Comforting Homemade Chicken Noodle Soup Recipe
Article & Photos by: allie albanese
Craving comfort food? This easy chicken noodle soup recipe is loaded with tender chicken, hearty noodles, and a flavorful broth. Perfect for a cold night or anytime you need a nourishing bowl of comfort!
What is it about homemade chicken noodle soup that feels like a warm hug in a bowl? For me, it’s more than just soup — it’s comfort, a pick-me-up, and a little bit of magic when life feels heavy.
I learned this firsthand a little over a year ago after returning from an international trip feeling like I’d been hit by a freight train. I had planned to spend the holidays at my mom’s house, but instead of festive cheer, I brought along a nasty case of the sniffles. Within days, we were both completely down for the count — sniffling, sneezing, coughing, aching…the whole miserable package. Both of us were so fatigued we could barely muster the energy to boil water for tea, let alone cook something remotely nourishing.
That’s when my sister swooped in like some kind of soup fairy! Out of the blue, she showed up on the doorstep with a steaming pot of homemade chicken noodle soup. She rang the bell, left the pot, and vanished before I could even say thank you. What she left behind turned out to be exactly what we needed: a comforting, made-with-love remedy that revived us in ways no over-the-counter fix ever could. By the time the last spoonful was gone, I was convinced that it wasn’t just food, it was medicine in a bowl.
Fast forward to a few weeks ago, and life flipped the script. After a whirlwind stretch of travel, my sister was under the weather and in need of some serious TLC. So it was my turn to repay the kindness, and I knew exactly what to do. Armed with my own version of chicken noodle soup, I set out to deliver the same warmth and care she had brought to me.
In this article, I’ll show you how to recreate that same sense of comfort with this homemade chicken noodle soup recipe that’s easy enough for a weeknight meal but special enough to make someone’s day a little brighter. It’s the kind of cozy, nourishing meal that’s good for both the body and the soul.
Where Did Chicken Noodle Soup Originate?
Chicken noodle soup is one of those dishes that feels universally familiar, yet its origins are deeply rooted in practicality and tradition. The idea of simmering chicken with broth and grains dates back thousands of years, with variations appearing in cultures worldwide. Early recipes can be traced to Ancient Greece and China, (with China being the first to add noodles), and to Jewish communities in Eastern Europe, where chicken soup, often referred to as “Jewish penicillin,” became a staple comfort food and an important part of Yom Kippur traditions.
In the United States, noodle soup with chicken gained widespread popularity in the early 20th century, thanks to the convenience of canned versions introduced by companies like Campbell’s. These ready-to-eat soups brought the comforting flavors of homemade chicken soup to busy households, cementing its place as a classic American dish.
Beyond its convenience, this comforting soup has long been associated with its soothing and restorative qualities. A steaming bowl of healthy chicken noodle soup — with its nutrient-rich broth, tender chicken, and hearty noodles — makes it a go-to remedy for colds, aches, and other ailments, a reputation that continues to this day. No matter where or how it’s served, chicken soup with noodles remains a symbol of warmth, nourishment, and care.
Classic Chicken Noodle Soup Ingredients
The beauty of chicken noodle soup is its simplicity. Every ingredient helps build those layers of comforting flavor, creating a dish that’s both nourishing and satisfying. Here’s what you’ll need to make my version of this classic soup:
- SMALL WHOLE CHICKEN: Starting with a whole chicken is the key to deep, full-bodied flavor. As it cooks, the chicken creates a flavorful broth, while the tender meat can be shredded and added back into the soup for the perfect balance of texture and taste.
- WIDE EGG NOODLES: Classic for a reason! Egg noodles bring just the right amount of chew and soak up enough broth without becoming mushy. Their sturdy texture makes them an ideal match for chicken noodle soup.
- CHICKEN STOCK OR BROTH: Homemade stock is always a win if you’ve got the time, but a good-quality broth or chicken bone broth from the grocery store will get the job done. (I recommend using low-sodium chicken broth so you can control the seasoning.) But if you don’t have chicken broth or stock on hand you can use water instead since simmering the chicken will infuse it with plenty of flavor.
- VEGETABLES: Carrots, celery, and onions are the unsung heroes of chicken noodle soup. This trio, known as mirepoix, is sautéed in butter to bring out the veggies’ natural sweetness and create a broth with more depth.
- DRIED AND FRESH HERBS: A mix of dried thyme, dried rosemary, and bay leaf builds a fragrant base as the soup simmers, while fresh parsley stirred in at the end adds a bit of brightness and freshness to the finished dish.
- SEASONINGS: Garlic or garlic powder, Better than Bouillon chicken base or bouillon cubes, and a pinch of salt and black pepper keep the flavors balanced and savory.
Best Chicken Noodle Soup Noodles
Let’s talk noodles. They might seem like a small detail, but they can make or break your chicken noodle soup!
Homestyle egg noodles are the traditional choice, and for good reason. Their wide, ribbon-like shape holds up beautifully in broth, soaking up flavor without turning into a soggy mess. Plus, that slightly chewy texture? Perfect for this soup. If you ask me, classic egg noodles or homemade egg noodles are the gold standard.
That said, regular pasta like spaghetti, rotini, acini di pepe, elbows, or orzo works too if that’s what you have in the pantry. These add a fun twist in terms of texture, but they do require a little extra attention. Overcook them, and you’ll end up with a mushy chicken and noodle soup that nobody’s excited to eat.
For those with dietary restrictions, gluten-free or low carb pasta makes solid alternatives. Just keep in mind that some gluten free noodles can break apart more easily, so handle them gently and follow the package instructions closely.
Whatever you choose, I recommend cooking the noodles separately from the soup, especially if you plan to have leftovers. Keeping the noodles and broth apart prevents them from soaking up too much liquid and turning gummy in the fridge. But if you’re serving the soup immediately, slightly undercook the noodles before adding them to the pot. They’ll finish cooking in the hot broth, giving you perfectly tender, al dente noodles every time.
Best Chicken for This Chicken and Noodle Soup Recipe
When it comes to your chicken choice, you’ve got options! However, the type you use can impact the flavor, prep time, and cooking process.
If you’re after the best flavor, cooking a whole chicken is the way to go. It might take a little longer and require an extra step, but trust me, the payoff is worth it. As the chicken simmers with your vegetables, it infuses the broth with its juices, creating a deeply seasoned base. Once it’s cooked, you just shred the tender meat and add it back to the pot. And here’s a bonus tip: save the leftover chicken carcass! Toss it in a pot with some herbs and vegetables, let it simmer for a few hours, and you’ve got a freezer-friendly homemade broth ready to go for your next recipe!
For a quicker option, chicken parts like breasts, thighs, or drumsticks are excellent substitutes. Personally, I’m a fan of thighs because the dark meat is flavorful, forgiving, and doesn’t dry out easily. Breasts are a leaner choice if that’s what you prefer, and drumsticks are fantastic if you love super tender, juicy chicken pieces. Just remember that whichever cut you go with, you’ll need to adjust the cooking time accordingly.
For the ultimate shortcut, rotisserie chicken is your best friend. Classic chicken noodle soup with rotisserie chicken is an easy way to eliminate the need for cooking raw chicken and is a lifesaver on those hectic weeknights when you need soup fast but still want something homemade. Just remove the skin, shred the meat, and add it to your pot. Pair it with a homemade broth and you’ll still get that rich flavor that makes chicken noodle soup so cozy and satisfying.
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How to Make Chicken Noodle Soup From Scratch
Making this chicken soup recipe from scratch may sound like a big task, but it’s easier than you think! Here’s how you do it:
- PREPARE THE VEGETABLES: Heat a tablespoon of butter or olive oil in a Dutch oven or large pot over medium heat. Add diced carrots, celery, and onion, and cook for about 5 minutes, stirring occasionally. The vegetables should soften slightly and start to smell amazing. Season lightly with salt and pepper.
- ADD GARLIC: Stir in the minced garlic and cook for another minute or two. You want the garlic to become fragrant, but you don’t want it to burn.
- ADD LIQUID AND SEASONINGS: Pour in 8 cups of water, chicken broth, or stock – enough to fully submerge the chicken while leaving room in the soup pot for simmering. Stir in the dried thyme, dried rosemary, and bay leaves.
- COOK THE CHICKEN: Place the chicken in the pot, ensuring it’s fully submerged. Add more liquid if needed. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Simmer for about 45-60 minutes, continuously skimming off any foam, excess fat, or impurities that rise to the surface. If using chicken parts, adjust the cooking time: chicken breasts take around 20-25 minutes, while chicken thighs or drumsticks need closer to 30-35 minutes. If using shredded rotisserie chicken for a quick chicken noodle soup, add it to the broth and allow it to simmer for 15 minutes, then skip to the seasoning step.
- REMOVE THE CHICKEN: Once the chicken is fully cooked and tender, carefully remove it from the pot and allow it to cool.
- SEASON THE BROTH: Stir in the black pepper and Better than Bouillon or bouillon cubes, but add salt gradually — the bouillon already has salt in it so you don’t want to overdo it. Let the soup continue to simmer gently while you prepare the chicken and cook the noodles.
- SHRED THE CHICKEN: When the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the pot.
- COOK THE NOODLES: In a separate pot of salted boiling water, cook the noodles according to the package instructions. I recommend undercooking them as they will continue to soften once added to the hot broth. Drain the noodles and add them to the soup just before serving. NOTE: If you plan to serve the soup immediately, you can cook the noodles directly in the broth after adding the chicken back in. This will give the noodles even more flavor!
- ADJUST SEASONINGS: Taste the soup one last time and make any final adjustments to the seasoning. Using a wooden spoon or slotted spoon, remove the bay leaves and discard them.
- FINISH WITH FRESH PARSLEY: At the end of cooking, remove the soup from the heat and stir in freshly chopped parsley.
- SERVE: Ladle the soup into bowls and serve immediately. Pair your bowl of chicken noodle soup with crusty bread or a simple salad for a complete meal.
When to add noodles to chicken noodle soup
To keep your noodles from getting too soft, cook them separately and add them to the soup just before serving. This helps preserve their texture and prevents them from soaking up too much broth and becoming mushy. If you’re serving the soup immediately, you can cook the noodles directly in the pot after the chicken is added for extra flavor.
How to Customize This Simple Chicken Noodle Soup Recipe
One of the best things about this easy chicken soup with noodles is how simple it is to make it your own. With a few tweaks, you can tailor this easy recipe to fit your personal preference, dietary needs, or even just your mood. Here are some fun and simple ways to customize it:
- ADD MORE FLAVOR: Stir in a splash of soy sauce or Worcestershire sauce. These pantry staples add a savory, umami kick that takes your broth to the next level.
- MAKE IT VEGETARIAN: Swap the chicken for chickpeas, cannellini beans, or even cubes of tofu for a protein-packed alternative. Use vegetable stock instead of chicken broth, and you’ve got a hearty, plant-based soup.
- CREATE A CREAMY VERSION: Stir in a splash of heavy cream, half-and-half, or even coconut milk for a creamy chicken noodle soup. This works especially well if you’re in the mood for something extra cozy.
- SPICE IT UP: Add a little heat with red pepper flakes, cayenne, or even a swirl of your favorite hot sauce. Start small and adjust to taste — you can always add more, but you can’t take it out!
- BRIGHTEN THE FLAVORS: A squeeze of fresh lemon juice or a splash of apple cider vinegar can balance the richness of the broth and make the flavors pop. This is my go-to trick when I want the soup to feel extra fresh and lively.
- USE FRESH HERBS: Replace dried herbs with fresh ones like fresh dill, fresh thyme, or fresh sage. Stir them in right before serving for the best flavor.
- MAKE IT IN A SLOW COOKER, CROCK POT, OR INSTANT POT: This recipe works beautifully in any of these appliances, making it even easier to prepare.
Storage and Freezing Instructions
Got leftovers? No problem. Homestyle chicken noodle soup is just as good the next day — maybe even better! To keep everything tasting fresh, transfer the soup to an airtight container and refrigerate it for up to four days. For the best results, store the noodles separately from the broth. This keeps the noodles from soaking up too much liquid and turning mushy.
When you’re ready to reheat, gently warm the broth and vegetables over low to medium heat in a saucepan on the stovetop. Once heated through, stir in the noodles just before serving. If using the microwave, heat the soup in short intervals, stirring frequently to prevent uneven heating and to avoid overcooking the chicken and veggies.
Can You Freeze Chicken Noodle Soup?
Absolutely! Chicken noodle soup freezes beautifully, but with one important adjustment: skip the noodles. Freezing the broth, chicken, and vegetables on their own prevents the noodles from getting soggy or losing their texture.
To freeze, let the soup cool completely, then transfer it to freezer-safe containers or resealable freezer bags. When you’re ready to enjoy, thaw the soup overnight in the refrigerator. Reheat it on the stovetop over low to medium heat, then add freshly cooked noodles for that just-made taste.
Why Does Chicken Noodle Soup Help When Sick?
Chicken noodle soup has long been a go-to remedy for colds and flu, and its reputation as “medicine in a bowl” is supported by both tradition and science. Here are some reasons why it’s the best soup to eat when you’re under the weather:
- HYDRATION AND ELECTROLYTES: When you’re sick, staying hydrated is super important, and the broth in chicken noodle soup helps you do just that. It replenishes fluids lost from fever, congestion, or sweating, while the mild salt content helps restore essential electrolytes to keep your body balanced.
- SOOTHING WARMTH: A hot bowl of soup does more than warm you up — it works like a natural decongestant. The steam can loosen mucus, clear nasal passages, and soothe an irritated throat, making it easier to breathe and feel more comfortable.
- SOOTHING WARMTH: A hot bowl of soup does more than warm you up — it works like a natural decongestant. The steam can loosen mucus, clear nasal passages, and soothe an irritated throat, making it easier to breathe and feel more comfortable.
- NUTRIENT-PACKED INGREDIENTS: This soup isn’t just comforting; it’s packed with nutrients from whole foods that your body needs to recover. The chicken provides protein to repair tissues and keep your strength up, while the fresh vegetables bring vitamins like A and C, plus minerals like potassium. Together, these ingredients help support your immune system when it needs it most.
- ANTI-INFLAMMATORY PROPERTIES: It might surprise you to learn that chicken noodle soup could have mild anti-inflammatory effects. Some research suggests that compounds in the broth and ingredients may help reduce inflammation, easing cold and flu symptoms like congestion or a sore throat.
- EASY ON THE STOMACH: When you’re feeling queasy or run down, heavy meals are the last thing you want. Chicken noodle soup is light, easy to digest, and still provides the nourishment you need to keep your energy up while your body focuses on fighting off illness.
Best Chicken Noodle Soup Recipe: The Wrap-Up
There’s nothing like the aroma of a big pot of chicken soup simmering on the stove, especially on a cold night when comfort food is exactly what you need.
This recipe combines simple ingredients to create the most flavorful chicken noodle soup with egg noodles. It’s perfect for days when you’re craving something cozy, need a little pick-me-up, or just want a hearty homemade meal. With its soothing broth, tender chicken, and nutrient-packed vegetables, this classic soup is as nourishing as it is satisfying.
The next time you’re looking for the perfect time to slow down and make something comforting, let this recipe for chicken noodle soup be your pick. It’s easy to customize, great for leftovers, and always delivers a bowl of warmth and care.
Did You Make This Easy Chicken Noodle Soup Recipe?
I’d love to hear how your classic chicken noodle soup recipe turned out! Did you stick to the basics? Make a creamy homestyle chicken noodle soup? Add your own twist? Drop a comment below and let me know — I love seeing how others make this classic their own.
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A writer and photographer, Allie Albanese is the founder and curator of Parched Around the World. Here she seeks to tell stories about the intersection of food, drinks, cultures, and traditions in places near and far.
Allie holds a Master’s degree in Journalism from American University and for more than a decade she has worked as a freelance journalist covering wine, cocktails, food, and travel for various publications across the United States and abroad.
If you want to know the way to Allie’s heart, give her a giant bag of peanuts or a jar of peanut butter and she’ll be your best friend for life!
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Chicken Noodle Soup
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
Description
Craving comfort food? This easy chicken noodle soup recipe is loaded with tender chicken, hearty noodles, and a flavorful broth. It’s perfect for a cold night or anytime you need a nourishing bowl of comfort.
Ingredients
- 1 small whole chicken (see notes below on chicken options)
- 6–8 oz dry egg noodles (or pasta of your choice)
- 1 tablespoon butter or olive oil
- 1 large yellow onion, diced
- 3–4 large carrots, diced
- 3 celery ribs, diced
- 3 large garlic cloves, minced
- 8–10 cups chicken stock or broth
- 1–3 teaspoons Better than Bouillon chicken base or 1–3 chicken bouillon cubes
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
- salt to taste
Instructions
- Heat a tablespoon of butter or olive oil in a large pot over medium heat. Add diced carrots, celery, and onion, and cook for about 5 minutes, stirring occasionally, until slightly soft and fragrant. Season lightly with salt and pepper.
- Stir in minced garlic and cook just until fragrant, about 1-2 minutes.
- Pour in 8 cups of chicken broth or chicken stock.
- Stir in the dried thyme, rosemary, and bay leaves.
- Add your chicken to the pot. Ensure it is fully submerged, adding more liquid if necessary.
- Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer and simmer for about 45-60 minutes. Skim any foam, fat, or impurities from the surface as it cooks until the broth is clear. If using chicken pieces, adjust the cooking time: roughly 20-25 minutes for chicken breasts, and 30-35 minutes for chicken thighs or drumsticks. If using shredded rotisserie chicken, add it to the broth and simmer for 15 minutes, then skip ahead to step 8.
- Remove the cooked chicken from the pot and set it aside to cool. When the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the pot.
- Stir in the black pepper and Better than Bouillon or bouillon cubes. Start with one teaspoon or one cube, taste the broth, and add more as desired. Allow the soup to continue simmering while you prepare the noodles.
- Cook the noodles separately in a pot of salted boiling water until slightly underdone. Drain and set aside. Stir them into the soup just before serving. NOTE: If serving immediately, you can cook the noodles directly in the broth after adding the chicken back to the pot — this will give the noodles even more flavor!
- Remove the bay leaves from the soup and season with salt and pepper as needed.
- Stir in freshly chopped parsley.
- Ladle the soup into bowls and serve immediately.
Notes
- Instead of a whole chicken, you can use individual cuts of chicken if you prefer. I recommend 3-4 breasts, 5-6 thighs, or 8-10 drumsticks in place of a whole chicken. I also like using a combination of breasts and thighs because I enjoy both white and dark meat.
- If you’re looking for a shortcut, a small rotisserie chicken makes a great substitute in this recipe! If you go this route, remove all the skin and shred the meat as you remove it from the bones. I use all the meat from the breasts, thighs, and drumsticks.
- My biggest priority when it comes to any recipe is making sure that the dish is properly seasoned; however, be cautious with the salt in this one! Depending on what kind of broth and bouillon you use, your soup may not need any additional salt, so give it a chance to simmer for a while after you add the bouillon before seasoning it further. Also, the noodles will soak up some salt during the boiling process as well, so I typically taste the soup once all the components have been added before adding any finishing touches of salt.
- Seasoning is always subjective, so start small and build from there. 3 teaspoons of Better than Bouillon gave me the depth of flavor I wanted, but you may need more or less depending on your palate.
- If you don’t have chicken broth or stock on hand, you can use water instead. However, you’ll need to adjust the seasoning accordingly.
- When first creating this recipe, I used an entire 12 oz bag of egg noodles, which made it more of a noodle soup with a hint of chicken and broth. 😆 Personally, I liked it because I LOVE egg noodles, but I had to add a lot more liquid to make it an actual soup. So unless you’re going for a super chunky soup, start with 6 oz of noodles and add more from there.
- Prep Time: 20
- Cook Time: 60
- Category: Eat
- Method: Stovetop
- Cuisine: Soups & Stews
Hi Friends, I’m Allie!
I’m an Italian-German-Southerner with a deep passion for food, drinks & travel. After 15 years in NYC as a Certified Sommelier & cocktail creator, plus a stint in New Zealand learning how to make wine, I’m now back home in Georgia where I blend my love for culinary arts & travel into my work as a writer & photographer. Thank you so much for joining me here at Parched where I look forward to exploring the world together one bite, sip & adventure at a time!
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I made this soup last night and everyone loved it! I used a predone rotisserie chicken to save time and couldn’t believe how easy it was to make a homemade chicken soup recipe. Thanks for the recipe and all of the great tips.
Yaaaay, I’m pumped that your soup turned out well! It really is so easy to make. I often use pre-made rotisserie chickens myself when I’m short on time and it’s always every bit as good!
This is the best chicken soup I’ve ever had. Excellent recipe, I will be making it often.
Woooo hooo! I’m thrilled you enjoyed this recipe. It’s such a good one to have on hand during the wintertime because it’s so warming and comforting!