There is nothing more soul-warming and deeply comforting than a big, steaming pot of Homemade Chicken Noodle Soup simmering on the stove! Loaded with tender shredded chicken, wide golden ribbon egg noodles, sweet sliced carrots, crisp celery, and aromatic herbs in a rich, golden homemade chicken broth.
Whether you’re fighting off a seasonal cold, craving a cozy Sunday family dinner, or meal-prepping comforting lunches for the week, this classic scratch-made recipe comes together effortlessly in one Dutch oven in just 35 minutes.
✨ Why You’ll Love This Recipe
- Soul-Warming Comfort: Rich, golden aromatic broth infused with fresh thyme, bay leaves, garlic, and mirepoix vegetables.
- 35-Minute Fast Recipe: Made effortlessly in one pot using cooked shredded chicken breast or store-bought rotisserie chicken.
- Plump Ribbon Egg Noodles: Tender wide egg noodles that soak up savory broth without falling apart.
- Nourishing & Immune-Boosting: Packed with lean protein, vitamins, minerals, and hydrating electrolytes.
Essential Ingredients for Homemade Chicken Noodle Soup
Simple, wholesome, fresh ingredients create the richest, most flavorful broth:
- Cooked Shredded Chicken: 3 cups of shredded chicken breast or rotisserie chicken. You can also poach fresh chicken breasts directly in the simmering broth!
- Wide Egg Noodles: 6 oz of classic homestyle ribbon egg noodles for that quintessential comforting slurp.
- The Mirepoix Trio: Diced yellow onions, sliced carrots, and sliced celery provide the foundational sweet and savory aromatic base.
- Fresh Garlic: 4 cloves of minced garlic sautéed gently in butter to awaken the broth aromatics.
- Rich Chicken Broth or Bone Broth: 8 cups of high-quality low-sodium chicken stock or rich bone broth for deep golden color and flavor.
- Fresh Herbs: Fresh thyme sprigs, rosemary, and dried bay leaves simmered gently in the pot.
- Butter & Olive Oil: Sautéing mirepoix vegetables in butter and olive oil creates unmatched richness.
- Fresh Lemon Juice & Parsley: A squeeze of fresh lemon juice at the end brightens the rich broth, finished with fresh chopped flat-leaf parsley.
How to Make Homemade Chicken Noodle Soup (Step-by-Step Instructions)
Step 1: Sauté the Mirepoix Aromatics in Butter
Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onions, sliced carrots, and sliced celery. Sauté for 6–8 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
Step 2: Add Broth, Seasonings & Simmer
Pour in 8 cups of rich chicken broth. Add 3 fresh thyme sprigs, 2 dried bay leaves, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly cracked black pepper. Bring the soup to a rolling boil over high heat, then immediately reduce the heat to medium-low, cover with the lid, and simmer gently for 15 minutes until the carrots are fork-tender.
Step 3: Cook the Egg Noodles & Add Shredded Chicken
Uncover the pot and remove the thyme stems and bay leaves. Increase heat to bring the broth to a gentle boil. Stir in 6 oz of wide homestyle egg noodles and cook uncovered for 6–8 minutes until the noodles are tender and al dente. Reduce heat to low and stir in the 3 cups of shredded cooked chicken, allowing it to warm through for 2 minutes.
Step 4: Brighten with Lemon, Garnish & Serve
Remove the pot from the heat. Stir in 1 tablespoon of fresh lemon juice (Chef Ann’s secret brightening touch!) and 1/4 cup of finely chopped fresh parsley. Taste and adjust salt and pepper if needed. Ladle steaming hot soup into wide bowls and serve immediately with thick slices of warm artisan sourdough bread or crackers!
💡 Chef Ann’s Golden Secrets for Success
- Cook Noodles Separately for Meal Prep: If you plan on saving leftovers, boil your egg noodles in a separate pot and store them separately. Egg noodles left sitting in hot broth will absorb all the soup and turn soggy.
- The Secret Squeeze of Lemon: Adding 1 tablespoon of fresh lemon juice right at the end doesn’t make the soup taste like lemon—it cuts through the richness and makes every vegetable and herb flavor pop!
- Use Bone Broth for Extra Collagen: Swapping half the broth for rich chicken bone broth adds gelatin, rich body, and healing nutrients.
- Sauté Vegetables in Butter: Sautéing mirepoix in real dairy butter caramelizes the natural sugars in onions and carrots, creating that deep golden restaurant broth flavor.
Delicious Variations & Customizations
Customize this classic chicken soup recipe to your family’s tastes:
1. Lemon Dill Chicken Soup
Stir in 2 tablespoons of fresh chopped dill along with the lemon juice right before serving for a bright, Mediterranean-inspired herbal soup.
2. Gluten-Free Chicken Noodle Soup
Substitute traditional egg noodles with gluten-free ribbon noodles, rice noodles, or cooked brown rice/quinoa.
3. Creamy Homestyle Chicken Noodle
Whisk 1/2 cup of heavy whipping cream or whole milk into the soup during the final 2 minutes for a luscious, creamy Pennsylvania Dutch style soup.
4. Extra Veggie Boost
Add 2 cups of fresh baby spinach, kale, chopped zucchini, or sweet frozen peas in the last 3 minutes of cooking.
Make-Ahead, Freezing & Storage Guidelines
Follow these essential tips to keep your chicken noodle soup tasting freshly made:
- Refrigerator Storage: Store cooled soup in an airtight container for up to 4 days. (Keep noodles stored separately for optimal texture).
- Reheating: Warm on the stovetop over medium-low heat until hot. If noodles were stored inside the soup, add 1/2 cup of fresh broth to replace what the noodles absorbed.
- Freezing Instructions: Freeze the soup base with chicken and vegetables (WITHOUT NOODLES) in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat to a boil, and drop in fresh noodles to cook!
Frequently Asked Questions (FAQ)
Can I cook raw chicken directly in the soup?
Yes! Add 2 raw boneless skinless chicken breasts when you add the broth. Simmer for 18–20 minutes until cooked through (165°F), remove to shred with two forks, and return to the pot.
What are the best noodles for chicken noodle soup?
Wide, thick homestyle ribbon egg noodles are the gold standard because they have a tender chew and hold up well in hot broth.
Why did my soup lose all its broth in the fridge?
Cooked pasta continues to absorb liquid like a sponge when stored together in broth. Always store cooked noodles in a separate container with a tiny drizzle of olive oil to keep them fresh!
More Cozy Comfort Soups & Dinners
- Irresistible Creamy Tuscan Chicken Recipe
- Tuscan Marry Me Butter Beans
- Delicious Asian Chicken Salad
- Cheesy Chicken & Rice Casserole
Easy Chicken Noodle Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6 bowls 1x
Description
Chicken Noodle Soup is the ultimate comfort food that warms both heart and soul. This easy, homemade recipe features tender chicken, hearty egg noodles, and a medley of fresh vegetables simmered in flavorful broth. Perfect for cozy nights or when you’re feeling under the weather, this classic dish not only delights the taste buds but also brings families together around the dinner table. With its rich aroma and soothing flavor, every bowl offers a taste of nostalgia and love. Whether you’re a novice cook or an experienced chef, creating this beloved recipe invites warmth into any home.
Ingredients
- 3 cups cooked chicken breast or rotisserie chicken, shredded
- 6 oz wide homestyle ribbon egg noodles
- 8 cups low-sodium chicken broth or bone broth
- 2 medium carrots, sliced into rounds
- 2 stalks celery, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 3 fresh thyme sprigs
- 2 dried bay leaves
- 1 tbsp fresh lemon juice
- 1/4 cup fresh flat-leaf parsley, finely chopped
- Salt and freshly cracked black pepper to taste
Instructions
- Sauté Aromatics: Melt butter and olive oil in a Dutch oven over medium heat. Sauté onions, carrots, and celery for 6-8 minutes until softened. Add garlic and cook for 1 minute.
- Simmer Broth: Add chicken broth, thyme sprigs, bay leaves, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until carrots are tender.
- Cook Noodles & Chicken: Remove thyme stems and bay leaves. Bring to a gentle boil, add egg noodles, and cook for 6-8 minutes until al dente. Stir in shredded chicken to warm through.
- Finish & Serve: Remove from heat, stir in fresh lemon juice and chopped parsley. Ladle into bowls and serve warm with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
