Homemade Chicken Noodle Soup
Feeling run-down? Got the chills? Or just craving a big bowl of something cozy and soul-soothing?
THIS is the chicken noodle soup recipe you need.
We’re talking real from-scratch flavor—no bouillon cubes or bland broth here!
Just simple ingredients, a pot of love, and 90% hands-off cooking that delivers comfort food gold. Cold days, sick days, lazy days— this one’s your go-to.
For the Chicken Noodle Soup
- Chicken (bone-in) – Adds rich flavor to the broth. Use skinless split chicken breasts for tender white meat, or swap in thighs/drumsticks if you prefer dark meat.
- Olive Oil – Used to sauté the veggies at the start of the soup.
- Onion, Carrots & Celery – Classic soup base (mirepoix) that creates depth and heartiness. Adds color, texture, and nutrition.
- Garlic – Gives the broth a flavorful backbone with aromatic warmth.
- Bay Leaf – Infuses a subtle earthy flavor as the soup simmers.
- Dried Basil, Thyme & Parsley – These herbs bring classic, cozy soup vibes. Make sure they’re fresh for the best flavor.
- Salt & Pepper – Essential for bringing all the flavors to life. Adjust to taste.
- Egg Noodles – Wide egg noodles hold up beautifully in the broth and give the soup that comforting, slurpable finish.
- Water – Simmered with the chicken and vegetables to create a flavorful homemade broth—no bouillon cubes needed!
Homemade Chicken Noodle Soup
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ lb carrots (about 3), sliced
- ½ bunch celery (3–4 stalks), sliced
- 2 split chicken breasts, bone-in & skinless (or thighs/drumsticks)
- 1 tsp dried basil
- 1 Tbsp dried parsley
- ½ tsp dried thyme
- 1 bay leaf
- ¼ tsp freshly cracked black pepper
- 2–3 tsp salt, to taste
- 8 cups water
- 6 oz wide egg noodles
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until soft and fragrant (about 5 mins).
- Stir in carrots and celery. Cook for another 3–4 minutes.
- Add chicken (remove skin and visible fat if needed), herbs, pepper, and 8 cups of water. Bring to a boil, then reduce heat and simmer (covered) for 1 hour, making sure the soup maintains a gentle bubble throughout.
- Remove chicken, shred it with two forks (it should come apart easily when fully cooked and tender), then return it to the pot. Season broth with salt—start with 1 tsp and adjust to taste. The flavor of the broth will brighten as you add salt, so taste and adjust gradually.
- Add egg noodles, bring to a boil, and cook until tender (about 7 minutes), stirring occasionally to prevent sticking. Stir well, taste, and adjust seasoning if needed.
- Ladle into bowls and enjoy hot! Great with crusty bread or focaccia.
Notes
Tips & Tricks
- Freezing? Cook and freeze without noodles for best texture. Add fresh noodles when reheating.
- No time? Use rotisserie chicken and store-bought broth for a quicker version.
- Extra flavour boost: A squeeze of lemon at the end brightens everything up.
1. Can I cheat and use store-bought broth or rotisserie chicken?
Yep – totally fine! If you’re short on time, go ahead and use store-bought low-sodium broth and shredded rotisserie chicken.
TIP: If you want extra flavour, chuck the chicken bones into the pot and let them simmer with your veggies. You’ll get all that rich, homemade taste without starting from scratch. Magic.
- Should I cook the noodles separately?
You can – and it’s actually smart if you plan on leftovers! Cooking the noodles in the soup is great for serving right away, but they’ll soak up the broth over time.
So, for make-ahead or freezing, cook them separately and add just before serving. Slurp-worthy every time.
3. Why does my soup taste kind of… meh?
A few reasons! First, don’t skip the bone-in chicken – it’s the secret to a rich broth.
Second, dried herbs lose punch over time – give them a sniff test.
And lastly, salt. Not to make it salty, but to bring out all the flavour hiding in there. A tiny splash of lemon juice at the end never hurts either. Game changer.
4. Can I freeze chicken noodle soup?
Yes – but freeze it without the noodles. They tend to go mushy and soak up all the broth.
Cool the soup completely, portion it out, then freeze. When you’re ready to eat, just reheat and stir in freshly cooked noodles. Tastes just as good as the day you made it!
5. Is there a faster version for busy weeknights?
Sure is. Use rotisserie chicken, pre-chopped mirepoix mix (hello, grocery store shortcuts!), and ready-made broth.
You’ll still end up with a warm, comforting pot of soup that tastes way better than anything from a can – and dinner’s done in under 30.
