This post may contain affiliate links. Please read our disclosure policy.
Make this cozy and delicious Chicken Noodle Soup chock full of tender noodles, juicy chicken, and a mix of carrots, celery, and onions. It’s your go-to comfort food that’s not just warm and cozy but nourishing, too, making those chilly days a bit more bearable.
Pair this hearty soup with a side of crusty bread or warm, homemade rolls for the perfect meal. If you’re looking for another comforting option, try my crack chicken soup! It’s equally delicious and the fam will be asking for seconds.
There’s something special about whipping up a pot of my Baba’s (grandma’s) chicken noodle soup. It’s as straightforward as they come – no frills, no fuss, just good ol’ heartwarming flavor. However, Baba was all about that whole chicken life, but me? I’ve hacked the system with bone-in chicken breasts and ready-made broth.
In half the time, with a fraction of the effort, you’re diving into a world of comfort and deliciousness of homemade chicken noodle soup.
Why I Love This Chicken Noodle Soup Recipe
- Easy soup recipe. My version of this classic noodle soup is simple and authentic, but it’s also easy because of shortcuts like using bone-in chicken breasts and store-bought chicken broth.
- Customizable. Feel like tweaking the classic? Whether you want to switch up the veggies or the protein or want something creamier, this chicken noodle soup recipe is flexible.
- Cozy. Lastly, there’s so much comfort in relishing a bowl of homemade soup.
What You’ll Need
Making this flavorful chicken noodle soup recipe starts with a selection of basic ingredients. Below is a list of everything you’ll need to bring this classic dish to life, from tender chicken and hearty noodles to a mix of fresh vegetables and aromatic herbs.
- Olive Oil & Butter: For sauteing.
- Onion: I use yellow onion, but a white onion or sweet onion is okay to use.
- Celery: You’ll need about three celery stalks, thinly sliced.
- Carrots: I use two medium carrots, sliced thinly.
- Fresh Garlic: You’ll need six cloves of garlic, minced or pressed. Garlic powder can be used – you’ll need around 1 to 1.5 teaspoons.
- Broth: I recommend using low-sodium chicken broth, but regular chicken broth, chicken stock, or even vegetable broth is okay to use.
- Thyme: You can use fresh thyme sprigs or a teaspoon of dried thyme.
- Bay Leaves: This recipe uses two bay leaves. The rule of thumb is to use 1 bay leaf per 4 to 5 cups of liquid.
- Chicken: Use bone-in chicken to make the best soup. More importantly, you’re getting all those nutrients from the chicken bones and connective tissue.
- Salt and Black Pepper: To enhance all the flavors of the soup.
- Noodles: I use these Carba-Nada noodles – but you can use wide egg noodles or gluten-free noodles, too.
- Chopped Fresh Parsley: I use this for garnish, but you can leave it out or use any other fresh herbs you have on hand.
- Lemon Wedges: For serving.
How to Make Chicken Noodle Soup
This step-by-step guide will help you cook this warm and nourishing classic soup, from sautéing the vegetables to simmering the chicken and noodles!
- Sauté the Vegetables: Heat the olive oil and butter in a Dutch oven. Add the onions, celery, and carrots, and cook for 5 minutes. Then, add the garlic and cook for 20 seconds.
- Add Broth and Chicken: Stir in the chicken broth, thyme, and bay leaf; scrape up any browned bits from the bottom of the pot. Add the chicken, salt, and pepper; cover and simmer for 30 minutes.
- Add Noodles and Shred Chicken: Remove the chicken breasts from the pot and transfer them to a cutting board. Add the egg noodles to the soup and cook them for 7 minutes or until al dente. While the noodles are cooking, shred the chicken and discard the bones. Important: If using Carba-Nada noodles, you can add those together with the shredded chicken because they only take 4 to 5 minutes to cook.
- Finish Simmering and Serve: Stir the shredded chicken back into the soup, cover, and simmer for 2 more minutes. Then, remove from the heat, discard the thyme sprigs and bay leaves, and adjust the salt and pepper. Ladle the chicken noodle soup into bowls, garnish with parsley, and serve it with lemon wedges.
Recipe Tips & Variations
- Add vinegar: If you feel the soup is slightly bland, stir in a teaspoon of lemon juice or vinegar. Acidity brightens up the soup and balances the salty, rich flavors.
- Make it ahead: You can make this soup in advance, but leave out the noodles. When you are ready to serve it, heat the soup and add the noodles, simmering them until al dente.
- Add cream: 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 delicious creamy version, like in this tortellini soup.
- Use leftovers: If you have leftover cooked chicken or turkey, shred it and add it to the soup together with the noodles.
- Fresh herbs: Don’t shy away from experimenting with herbs. A sprig of rosemary or a handful of fresh dill can introduce a new layer of flavor.
- Veggie options: Mix in additional vegetables like peas, corn, or spinach for added nutrients. Stir in biscuit dough to make a version of my instant pot chicken and dumplings!
Is Chicken Noodle Soup Healthy?
Research shows that homemade chicken soup is good for you. According to bidmc.org, the vitamins and minerals found in the veggies bolster your immune system, and so does the protein from the chicken. Also, brothy soups like this one are hydrating and help relieve inflammation and congestion in the respiratory system.
Serving Suggestions
A skillet full of my rosemary and garlic bread would make a lovely addition to this hearty homemade chicken noodle soup, and so will my slow cooker bread. For this soup, I also like a chopped side salad like this shopska Macedonian chopped salad or this other chopped egg cucumber tomato salad.
To complete the meal, serve these tasty gingerbread whoopie pies or blueberry banana bread.
How to Store Leftover Soup
- To Refrigerate: Store leftover chicken noodle soup in airtight containers and keep in the fridge for up to 4 days. To reheat, add the leftovers to a soup pot set over medium heat and cook until heated through.
- To Freeze: You should leave out the noodles because defrosting them will 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.
More Easy Soup Recipes To Try
- Split Pea Soup
- Italian Sausage Soup with Kale and Beans
- Lemon Rice Soup
- Slow Cooker Creamy Cauliflower Soup
- Tom Yum Noodle Soup
- Chicken Vegetable Soup
Pin this now to find it later
Pin It
Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small 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
- 1¼ 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 the olive oil and butter in a Dutch oven set over medium heat. To the heated oil, add the chopped onions, sliced celery, and carrots; cook for 5 minutes, stirring occasionally. Stir in the garlic and cook for 20 seconds.
- Add the chicken broth and stir all the browned bits from the bottom of the pot. Add thyme sprigs and bay leaf; increase the heat to high and bring the mixture to a simmer.
- Add in the chicken breasts, salt, and pepper; stir, then cover and simmer over medium heat for 25 to 30 minutes or until the chicken is done.
- Remove the chicken breasts from the pot and transfer them 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 the shredded chicken into the soup; cover and simmer for 2 more minutes.
- Remove the soup from the heat and discard the thyme sprigs and bay leaves. Taste the soup for salt and pepper and adjust accordingly.
- Ladle into bowls, garnish with parsley, and serve with lemon wedges.
Notes
- Prepare in advance: You can whip up this soup earlier and just skip adding the noodles until you’re ready to reheat and serve.
- Make it creamy: Add less broth and then mix in some cream or half-and-half once the soup is cooked.
- Customize: Feel free to swap out the chicken with turkey or tofu for a different take on this classic comfort food.
- Veggie variety: Don’t limit yourself to the traditional veggies – throw in whatever’s available in your fridge for a unique twist every time you make it.
- Cooking the noodles: Always add noodles towards the end of the cooking process to avoid turning too soft or mushy. If you’re storing the soup, keep the noodles separate to maintain their texture.
- Herbs: Toss in a handful of your favorite fresh herbs, like dill or cilantro, right before serving for a burst of fresh flavor.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I am not one for chicken noodle soup and I was PLEASANTLY surprised! It’s delicious! My husband loves chicken noodle so after searching for a recipe I felt I might eat too, I made it for him and he wanted it every day for DAYS!! Making it again tonight and using bone broth for more protein. Do you know how I’d calculate how much protein would be in the pot with the swap?
After literally dozens of mediocre recipes, I finally tried yours. It’s now my famous chicken noodle soup. Best ever is what I hear. Thank you! Thank you thank you
I am excited to try! Should the chicken breast be cooked before adding to the broth?
Hi!
You’ll want to add the chicken breasts to the pot raw. Then, cover and simmer them over medium heat for 25 to 30 minutes until the chicken is fully cooked.
If you need any more clarification, feel free to reach out. I hope you enjoy the soup!
Loved it! It turned out delicious.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Easy prep and delicious turnout. I served it with bread baguette and butter. My husband and daughter each had a huge bowl. Plenty of leftovers for tomorrow. 😋
Thank you! I’m so glad your family enjoyed it, and having leftovers is always a bonus! 😊
The recipe was great as I still have a concussion & couldn’t remember how I made my last pot of soup. I also had no celery & used celery salt instead lol. I also added a can of Campbell’s condensed chicken soup & that made it instantly creamy too.. This soup was very yummy & my client enjoyed a huge pot for himself & family.
Thank YOU! So glad it turned out well, especially with the adjustments! Using celery salt and condensed soup sounds like a perfect way to make it both flavorful and creamy. Hope you’re feeling better soon! 😊
Can this soup be Frozen?
Hi!
Yes, you can. I suggest leaving out the noodles if you plan to freeze the soup because they get mushy. However, that’s a personal preference and if you don’t mind the texture, then you can freeze it all together.
Do not shred chicken. Do not add pasta.
Just made this and love it. So easy and so good!
Turned out amazing! Thank you for this recipe!!