Recipe
There is something truly comforting about a bowl of homemade chicken noodle soup. Warm, hearty, and packed with flavor, this classic dish is perfect for cozy family dinners, chilly evenings, or when you need a little pick-me-up. Unlike store-bought versions, this homemade soup is made with fresh ingredients and can be easily customized to suit your preferences.
From its rich broth to the tender chicken and perfectly cooked noodles, every spoonful of this soup brings a sense of nostalgia and comfort. Once you make it from scratch, you will never go back to canned soup again.
Why You’ll Love This Recipe
- Quick and Easy – Ready in about 30 minutes, making it ideal for busy weeknights.
- Rich and Flavorful – Made with fresh ingredients for the best taste.
- Customizable – Swap noodles, add extra veggies, or make it gluten-free.
- Great for Leftovers – Stores well and tastes even better the next day.
- Perfect for Any Season – Whether you need a cozy meal in winter or a light dish in summer, this soup is always a good choice.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 tbsp butter (or olive oil for a dairy-free version)
- 1 sweet onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 6 cups chicken broth (low-sodium recommended)
- 1 tsp dried Italian seasoning (or a mix of thyme, basil, and oregano)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 cups shredded cooked chicken (rotisserie or leftover chicken works great)
- 2 cups egg noodles (or gluten-free pasta)
- Fresh parsley for garnish (optional)
Directions
-
Sauté the Vegetables:
- Melt butter in a large pot over medium heat.
- Add the diced onion, celery, and carrots, and cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
-
Simmer the Broth:
- Pour in the chicken broth, then add Italian seasoning, salt, and black pepper.
- Stir well and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook for about 10 minutes to allow the flavors to blend.
-
Cook the Noodles:
- Add the egg noodles and cook for 8-10 minutes, stirring occasionally, until tender.
-
Add the Chicken:
- Stir in the shredded chicken and let it warm through for 2-3 minutes.
-
Serve and Enjoy:
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Variations
- Gluten-Free Option: Use gluten-free pasta or rice noodles instead of egg noodles.
- Vegan Version: Replace the chicken with chickpeas or tofu and use vegetable broth instead.
- Low-Carb Alternative: Skip the noodles and add extra vegetables like zucchini or spinach.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
- Creamy Chicken Noodle Soup: Stir in ½ cup of heavy cream or coconut milk for a richer broth.
Storage and Reheating
Storage:
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating:
- Warm the soup over medium heat on the stove, adding extra broth or water if needed.
- If reheating in the microwave, heat in 30-second intervals, stirring in between.
Freezing:
- This soup can be frozen for up to 3 months. However, for best texture, freeze without the noodles and add fresh ones when reheating.
FAQs
Can I use store-bought rotisserie chicken?
Yes, using rotisserie chicken is a great time-saver and adds extra flavor.
How do I prevent my noodles from getting mushy?
Cook the noodles until just tender and avoid overcooking. You can also cook them separately and add them to the soup when serving.
Can I freeze chicken noodle soup?
Yes, but it is best to freeze the broth and chicken separately from the noodles. Add fresh noodles when reheating.
What if I do not have Italian seasoning?
You can use a mix of thyme, basil, and oregano as a substitute.
Can I make this soup in a slow cooker?
Yes, sauté the vegetables first, then add all ingredients except the noodles to the slow cooker. Cook on low for 4-6 hours, adding the noodles 20 minutes before serving.
What kind of noodles work best?
Egg noodles are traditional, but you can use any pasta you like, including gluten-free options.
How can I make this soup even richer in flavor?
Use homemade chicken broth and add a splash of lemon juice or a bay leaf while simmering.
Can I make this soup dairy-free?
Yes, replace the butter with olive oil or another dairy-free alternative.
What vegetables can I add to this soup?
Spinach, kale, mushrooms, or bell peppers all make great additions.
Can I make this soup ahead of time?
Yes, but for best results, cook the noodles separately and add them just before serving.
Conclusion
Homemade chicken noodle soup is a timeless comfort food that is easy to make, incredibly flavorful, and perfect for any occasion. Whether you need a quick weeknight dinner, a cozy meal on a cold day, or a soothing dish when you are under the weather, this recipe is sure to satisfy. With its rich broth, tender chicken, and perfectly cooked noodles, this homemade version will quickly become a family favorite. Enjoy a warm bowl of this delicious soup today!
Print
Homemade Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Description
This homemade chicken noodle soup is the ultimate comfort food—warm, hearty, and packed with flavor! Made with tender chicken, egg noodles, and a rich, savory broth, this easy one-pot recipe is perfect for chilly days, when you’re feeling under the weather, or just craving a cozy, homemade meal. Ditch the canned soup and make this quick, simple, and wholesome version at home!
Ingredients
Base & Vegetables:
- 2 tbsp butter (or olive oil)
- 1 sweet onion, diced
- 2 celery stalks, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
Broth & Seasonings:
- 8 cups chicken broth (low sodium recommended)
- 1 tsp dried Italian seasoning (or mix of thyme, basil, and oregano)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
Noodles & Chicken:
- 2 cups egg noodles
- 2 cups shredded cooked chicken (rotisserie or leftover works great)
Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
-
Sauté the Vegetables:
- Melt butter in a large pot over medium heat.
- Add onions, celery, carrots, and ¼ tsp salt. Cook for 5 minutes, stirring occasionally, until softened.
- Add garlic and cook for 30 seconds until fragrant.
-
Add Broth & Simmer:
- Pour in the chicken broth, then add Italian seasoning, black pepper, and remaining salt.
- Bring to a boil, then reduce heat and let simmer for 10 minutes to meld the flavors.
-
Cook the Noodles:
- Stir in the egg noodles and cook for 8-10 minutes, stirring occasionally, until tender.
-
Add Chicken & Finish:
- Stir in shredded chicken and let it heat through for 2-3 minutes.
- Taste and adjust seasoning if needed.
-
Serve & Enjoy!
- Ladle into bowls and garnish with fresh parsley. Serve with lemon wedges or crusty bread for extra flavor
Notes
- Make-Ahead Tip: If storing for later, cook the noodles separately and add them when serving to prevent them from getting mushy.
- Customizations: Swap egg noodles for gluten-free pasta, zoodles, or rice noodles.
- Slow Cooker Option: Add all ingredients (except noodles) to a slow cooker and cook on low for 4-6 hours. Add noodles 20 minutes before serving.
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