A steaming bowl of chicken noodle soup with tender chicken pieces, carrots, celery, egg noodles, and fresh herbs in a golden broth.
Homemade chicken noodle soup is cozy, simple, and always a good idea. You get a golden broth, tender chicken pieces, soft carrots and celery, and noodles that make it feel like a full meal. This chicken noodle soup recipe is an easy weeknight dinner and a classic comfort food you’ll want on repeat.
Introduction
The best chicken noodle soup starts with a flavorful base. Sautéing the onion, carrots, and celery first makes the broth taste richer, even if you’re using store-bought broth.
Another key tip: cook the noodles separately or add them at the very end. That keeps them from soaking up all the broth and turning mushy. Trust me—this tiny step makes leftovers way better.
Why You’ll Love This Chicken Noodle Soup
- Cozy and comforting: Classic soup that feels like a warm hug.
- Easy weeknight dinner: Simple ingredients and quick steps.
- Better leftovers: Noodle tip keeps it from getting soggy.
- Family-friendly: Mild flavors everyone loves.
- Meal prep friendly: Great for lunches.
Ingredients for Chicken Noodle Soup
Image: A counter spread with chicken pieces, carrots, celery, onion, garlic, broth, egg noodles, bay leaf, and herbs.
Soup
- Chicken pieces (1 1/2 lb): Tender protein; rotisserie chicken works too.
- Onion (1 medium, diced): Flavor base.
- Carrots (3, sliced): Sweetness and color.
- Celery (3 ribs, sliced): Classic soup flavor.
- Garlic (2 cloves, minced): Savory boost.
- Chicken broth (10 cups, low-sodium): Golden base.
- Bay leaf (1): Adds depth.
- Dried thyme (1/2 tsp): Cozy flavor.
- Kosher salt (1 1/2 tsp) and black pepper (1/2 tsp): Season to taste.
Noodles and Finish
- Egg noodles (8 oz): Classic; any small pasta works.
- Fresh parsley (1/4 cup, chopped): Bright finish.
- Lemon juice (1–2 tsp): Optional, but makes flavors pop.
How to Make Chicken Noodle Soup
Image: A four-panel collage showing veggies sautéing, broth simmering with chicken, noodles cooking, and finished soup served in bowls.
Chicken Noodle Soup Recipe Step-by-Step
- 1. Sauté the veggies.
Heat a large pot over medium with a drizzle of oil. Cook onion, carrots, and celery for 6–8 minutes until softened. Add garlic and cook 30 seconds.
- 2. Simmer the soup.
Add broth, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer. Add chicken pieces and simmer 15–20 minutes until chicken is tender.
- 3. Shred and return.
Remove chicken pieces, shred or chop, then return to the pot.
- 4. Cook noodles.
Cook egg noodles in a separate pot according to the package, then drain. (This keeps leftovers from getting soggy.)
- 5. Serve.
Add noodles to bowls, ladle soup over top, and finish with parsley and a tiny squeeze of lemon if you like.
Tips for Perfect Chicken Noodle Soup
- Sauté first: Makes the broth taste richer.
- Keep simmer gentle: Boiling can make broth cloudy.
- Add noodles last: Best texture now and later.
- Taste at the end: Add salt if needed.
Variations & Substitutions
- Creamy version: Stir in 1/2 cup half-and-half at the end.
- Extra veggies: Add spinach in the last 2 minutes.
- Rice swap: Use cooked rice instead of noodles.
- Shortcut: Use rotisserie chicken and simmer veggies in broth 15 minutes, then add chicken.
Storing & Reheating
- Fridge: Store 3–4 days.
- Store noodles separately: Best texture.
- Reheat: Warm on the stove; add broth if it thickens.
- Freeze: Freeze soup without noodles up to 2 months.
Serving Suggestions & Pairings
- Crackers or crusty bread
- Simple side salad
- Fresh fruit for a light finish
Reader Review
“The noodle tip is genius! This stayed perfect for leftovers, and the broth tasted so cozy and homemade.”
Final Notes
If you make this chicken noodle soup, leave a rating and tell me—are you team extra noodles or extra broth?