Chicken Noodle Soup

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This easy Chicken Noodle Soup recipe is a comfy, cozy classic!  Tender white meat chicken, nourishing noodles, celery, onions and carrots float in a warm and fragrant broth that’s good for body and soul.

overhead shot of chicken noodle soup in a white dutch oven with a ladle inside the pot

The Easiest Homemade Chicken Noodle Soup

This soup is just the best because it’s my Baba’s (Grandma’s) recipe! ❤️ It’s very straight forward – zero fancy ingredients – and I love it any time of year, but especially in the winter, when the weather is often at its gray-est.

And, to make things extra easy, my recipe uses just bone-in chicken breasts and prepared broth — no need to simmer and debone a whole chicken. This is where I differ from my grandma; I use shortcuts, she definitely didn’t. 🤷‍♀️ 

You know what, though? You’ll get all of the flavor in about half the time (and work!). Of course, if you choose to use skinless bone-in thighs, or go the whole hog and cook a small chicken, that works, too!

What Are the Benefits of Eating Chicken Noodle Soup?

Okay, so I’m no doctor, but research does show that homemade chicken soup is pretty darn good for you. The vitamins and minerals found in the veggies bolster your immune system, and so does the protein from the chicken.

On top of that, brothy soups like this one are hydrating, and they also help relieve inflammation and congestion in the respiratory system!

side shot of chicken noodle soup in a white dutch oven with a soup ladle inside the pot

Chicken Noodle Soup Recipe Ingredients

This soup has all the time-tested goodies a good bowl of chicken noodle soup should have, in my opinion. If you’d like, you can switch things up, maybe by adding rice or potatoes instead of noodles, or by putting in more veggies. But, this classic chicken noodle soup recipe is pretty perfect as is!

  • Olive Oil & Butter: For sauteing.
  • Onion: I use a chopped yellow onion here, but a white onion or sweet onion would also be fine.
  • Celery: You’ll need about three celery stalks, thinly sliced.
  • Carrots: I use two medium carrots, sliced thinly. Keep in mind that you can add more vegetables if desired, and/or cut them into bite-sized pieces, a fine dice, or whatever you like best.
  • Fresh Garlic: You’ll need about six cloves of garlic, minced or pressed. Garlic is a wonderful immune-boosting ingredient, so, the more the merrier!
  • Broth: For this recipe, I recommend using low-sodium chicken broth, about 10 to 12 cups total. 
  • Thyme: You can use four fresh thyme sprigs or a teaspoon of dried thyme.
  • Bay Leaves: This recipe uses two bay leaves. Be sure to check the dates on your bay leaves and make sure they aren’t expired; older herbs and spices tend to lose their flavor.
  • Chicken: You’ll need skinless breasts, but make sure that they are bone-in, NOT boneless! Bone-in chicken makes the best soup, and, more importantly, you’re getting all those health benefits of the chicken bones and connective tissue.
  • Salt and Pepper: To taste.
  • Noodles: You can find lots of different kinds of egg noodles out there. I use these Carba-Nada noodles – no one can tell that they’re low carb, honestly. But, if you like, you can get a package of wide egg noodles. Make sure not to cook them too long or they will get mushy.
  • Chopped Fresh Parsley: For garnish.
  • Lemon Wedges: For serving.

sauteeing celery and carrots in a dutch oven

How to Make Chicken Noodle Soup

This is a great method for making just about any soup! For me, a great soup starts with a flavorful sauté to develop depth of flavor. In this case, we sauté the veggies before adding the broth, the chicken, and finally the noodles.

Make sure you give yourself about one hour to make the soup, from start to finish. A great homemade chicken noodle soup demands a bit of time. 😊

  1. Sauté Vegetables & Garlic: Heat the olive oil and butter in a 6-quart (or larger) Dutch oven and cook over medium heat. Add the onions, celery, and carrots, and cook for 5 minutes, stirring occasionally. Then, stir in the garlic and cook for another 30 seconds.
  2. Add Broth & Chicken: Stir the chicken broth, thyme and bay leaf into the veggie sauté, scraping up any browned bits from the bottom of the pot, and bring the mixture to a simmer. Then, add the chicken breasts, salt and pepper; cover and simmer for 25 to 30 minutes, or until the chicken is done.
  3. Add Noodles & Shred Chicken: Remove the chicken breasts from the Dutch oven and transfer them to a cutting board. Add the egg noodles to the soup and cook them for about seven minutes, or until al dente. While the noodles are cooking, shred the chicken and discard the bones. NOTE: IF using Carba-Nada noodles, you can add those together with the chicken because they only take 4 to 5 minutes to cook.
  4. Finish Simmering & Serve: Stir your shredded chicken back into the soup, cover, and simmer for 2 more minutes. Then, take the soup off of the heat, discard the thyme sprigs and bay leaves, and adjust the salt and pepper. Ladle into bowls, garnish with parsley, and serve with lemon wedges.

bone-in chicken cooking in chicken broth

Tips for the Best Chicken Soup

That’s really all there is to it! If you’d like to explore some variations and tips, though, keep on reading; I’ve rounded up a few great ideas below!

  • Add Acid: If you taste the soup and feel that it is slightly bland, try stirring in a teaspoon of lemon juice or vinegar. This should help add depth. The lemon wedges also serve this purpose! Lemon juice brightens up the soup and balances the salty, rich flavors. 
  • Make Ahead: You can also make this soup in advance, leaving out the noodles. When you are ready to serve it, heat the soup and add the noodles, simmering until al dente.
  • Add Cream: You can reduce the amount of broth by one pint during the cooking process, and stir a pint of cream or half and half into the finished soup, for a lovely creamy version!

close up overhead shot of chicken noodle soup in a white dutch oven

Serving Suggestions

Need some inspiration for what to whip up in addition to this chicken noodle soup recipe? You could always throw in some oyster crackers or serve it with one of these tasty sides.

How to Store and Reheat Leftovers

Leftover chicken noodle soup will last for several days, if stored properly. Here’s how to get the most out of your leftovers.

  • To Refrigerate: Store the leftover soup in airtight containers and place in the fridge for up to 4 days.
  • To Reheat: Place the leftovers in a saucepan or Dutch Oven over medium heat and cook until heated through.

overhead shot of chicken noodle soup served in a soup bowl with a lemon wedge and a spoon inside the bowl

Can You Freeze Chicken Noodle Soup?

  • Yes! You can freeze this soup, but as with making it ahead, it’s best to leave out the noodles, because freezing and defrosting the noodles may cause them to get mushy and overly soft.
  • Instead, make the soup without the noodles, and add them once you’ve defrosted the soup and heated it to a simmer. Simmer the hot soup with the dried noodles for about 7 minutes, or until al dente. Easy!

ENJOY!

Chicken Noodle Soup

3 4 1
WW Freestyle: 3
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Tender white meat chicken, nourishing egg noodles, celery, onions and carrots float in a warm and fragrant broth in my easy Chicken Noodle Soup recipe. It’s a comfy, cozy classic! 
Course: Lunch
Cuisine: American
Servings: 14
Calories: 213
Author: Katerina | Diethood

Equipment

  • Stove
  • Dutch Oven

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 yellow onion, diced
  • 3 celery stalks, thinly sliced
  • 2 carrots, thinly sliced
  • 6 cloves garlic, minced
  • 10 to 12 cups low sodium chicken broth, (I normally use 12 cups because I like a brothier soup)
  • 4 thyme sprigs, or 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 pounds skinless, bone-in chicken breasts
  • 1 ¼ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 10 ounces Carba-Nada Noodles (low carb noodles), OR use regular wide egg noodles
  • Chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions 

  • Heat olive oil and butter in a dutch oven set over medium heat.
  • To the heated oil add chopped onions, sliced celery and carrots; cook for 5 minutes, stirring occasionally.
  • Stir in garlic and cook for 30 seconds.
  • Add chicken broth, and stir all the browned bits from the bottom of the pot.
    Add thyme, and bay leaf; increase heat to high and bring mixture to a simmer.
  • Add chicken breasts, salt, and pepper; stir, then, cover and simmer over medium heat for 25 to 30 minutes, or until chicken is done.
  • Remove chicken breasts from the pot and transfer to a cutting board.
  • At this point, if using regular egg noodles, add them to the broth and cook for 6 to 7 minutes, or until al dente.
    If using the Carba-Nada noodles, wait to add those to the pot together with the shredded chicken because they cook in about 4 to 5 minutes.
  • In the meantime, shred the chicken and discard the bones.
  • Stir shredded chicken into soup; cover and simmer for 2 more minutes.
  • Remove from heat.
  • Discard thyme sprigs and bay leaves. Taste for salt and adjust accordingly.
  • Ladle into bowls, garnish with parsley, and serve with lemon wedges.

Notes

  • Nutritional Analysis AND WW Points were calculated with low carb noodles.
Nutrition Facts
Chicken Noodle Soup
Amount Per Serving
Calories 213 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 35mg12%
Sodium 323mg13%
Potassium 326mg9%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 1576IU32%
Vitamin C 2mg2%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: best chicken soup recipe, chicken noodle soup recipe, healthy soup, healthy soup recipes, homemade chicken noodle soup, how to make chicken noodle soup, winter soup recipes

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22 Responses
  1. Denise Hendrick

    I never take the time to comment but my families response to this soup made me comment. Even the pickest of eaters loved it and my daughter suggested chicken soup every Wednesday! Thank you so much for a recipe that will saved as a famiky favorite!

  2. Jen

    This was the perfect comfort food for dinner tonight. I made biscuits to soak up all the yummy broth at the end. So delicious!

  3. Betsy

    Super delicious soup. I love the wonderful flavors & textures in here. I’m going to have to get myself some more cheese crackers for this! I LOVE cheese crackers with chicken noodle soup…especially GOOD soup…this is some of the best!

  4. Shelley

    Mmmmmmm … the perfect thing for chilly evenings, and definitely for cold and flue season! Who doesn’t feel better after a steaming bowl of soup?!?

  5. Kathy E.

    Excellent recipe! I made this completely in the Instant Pot, using boneless chicken breasts and whole wheat orzo rather than noodles. It had great flavor and we’ll enjoy leftovers tomorrow. I served mine with grilled cheese sandwiches. Yum!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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