This easy Chicken Noodle Soup recipe is a comfy, cozy classic! Tender white meat chicken, nourishing noodles, celery, onions and carrots float in a warm and fragrant broth that’s good for body and soul.
Table of Contents
- The Easiest Homemade Chicken Noodle Soup
- What Are the Benefits of Eating Chicken Noodle Soup?
- Chicken Noodle Soup Recipe Ingredients
- How to Make Chicken Noodle Soup
- Tips for the Best Chicken Soup
- Serving Suggestions
- How to Store and Reheat Leftovers
- Can You Freeze Chicken Noodle Soup?
- Get the Recipe
- More Soup Recipes To Try
The Easiest Homemade Chicken Noodle Soup
This soup is just the best because it’s my Baba’s (Grandma’s) recipe! ❤️ It’s very straight forward – zero fancy ingredients – and I love it any time of year, but especially in the winter, when the weather is often at its gray-est.
And, to make things extra easy, my recipe uses just bone-in chicken breasts and prepared broth — no need to simmer and debone a whole chicken. This is where I differ from my grandma; I use shortcuts, she definitely didn’t. 🤷♀️
You know what, though? You’ll get all of the flavor in about half the time (and work!). Of course, if you choose to use skinless bone-in thighs, or go the whole hog and cook a small chicken, that works, too!
What Are the Benefits of Eating Chicken Noodle Soup?
Okay, so I’m no doctor, but research does show that homemade chicken soup is pretty darn good for you. The vitamins and minerals found in the veggies bolster your immune system, and so does the protein from the chicken.
On top of that, brothy soups like this one are hydrating, and they also help relieve inflammation and congestion in the respiratory system!
Chicken Noodle Soup Recipe Ingredients
This soup has all the time-tested goodies a good bowl of chicken noodle soup should have, in my opinion. If you’d like, you can switch things up, maybe by adding rice or potatoes instead of noodles, or by putting in more veggies. But, this classic chicken noodle soup recipe is pretty perfect as is!
- Olive Oil & Butter: For sauteing.
- Onion: I use a chopped yellow onion here, but a white onion or sweet onion would also be fine.
- Celery: You’ll need about three celery stalks, thinly sliced.
- Carrots: I use two medium carrots, sliced thinly. Keep in mind that you can add more vegetables if desired, and/or cut them into bite-sized pieces, a fine dice, or whatever you like best.
- Fresh Garlic: You’ll need about six cloves of garlic, minced or pressed. Garlic is a wonderful immune-boosting ingredient, so, the more the merrier!
- Broth: For this recipe, I recommend using low-sodium chicken broth, about 10 to 12 cups total.
- Thyme: You can use four fresh thyme sprigs or a teaspoon of dried thyme.
- Bay Leaves: This recipe uses two bay leaves. Be sure to check the dates on your bay leaves and make sure they aren’t expired; older herbs and spices tend to lose their flavor.
- Chicken: You’ll need skinless breasts, but make sure that they are bone-in, NOT boneless! Bone-in chicken makes the best soup, and, more importantly, you’re getting all those health benefits of the chicken bones and connective tissue.
- Salt and Pepper: To taste.
- Noodles: You can find lots of different kinds of egg noodles out there. I use these Carba-Nada noodles – no one can tell that they’re low carb, honestly. But, if you like, you can get a package of wide egg noodles. Make sure not to cook them too long or they will get mushy.
- Chopped Fresh Parsley: For garnish.
- Lemon Wedges: For serving.
How to Make Chicken Noodle Soup
This is a great method for making just about any soup! For me, a great soup starts with a flavorful sauté to develop depth of flavor. In this case, we sauté the veggies before adding the broth, the chicken, and finally the noodles.
Make sure you give yourself about one hour to make the soup, from start to finish. A great homemade chicken noodle soup demands a bit of time. 😊
- Sauté Vegetables & Garlic: Heat the olive oil and butter in a 6-quart (or larger) Dutch oven and cook over medium heat. Add the onions, celery, and carrots, and cook for 5 minutes, stirring occasionally. Then, stir in the garlic and cook for another 30 seconds.
- Add Broth & Chicken: Stir the chicken broth, thyme and bay leaf into the veggie sauté, scraping up any browned bits from the bottom of the pot, and bring the mixture to a simmer. Then, add the chicken breasts, salt and pepper; cover and simmer for 25 to 30 minutes, or until the chicken is done.
- Add Noodles & Shred Chicken: Remove the chicken breasts from the Dutch oven and transfer them to a cutting board. Add the egg noodles to the soup and cook them for about seven minutes, or until al dente. While the noodles are cooking, shred the chicken and discard the bones. NOTE: IF using Carba-Nada noodles, you can add those together with the chicken because they only take 4 to 5 minutes to cook.
- Finish Simmering & Serve: Stir your shredded chicken back into the soup, cover, and simmer for 2 more minutes. Then, take the soup off of the heat, discard the thyme sprigs and bay leaves, and adjust the salt and pepper. Ladle into bowls, garnish with parsley, and serve with lemon wedges.
Tips for the Best Chicken Soup
That’s really all there is to it! If you’d like to explore some variations and tips, though, keep on reading; I’ve rounded up a few great ideas below!
- Add Acid: If you taste the soup and feel that it is slightly bland, try stirring in a teaspoon of lemon juice or vinegar. This should help add depth. The lemon wedges also serve this purpose! Lemon juice brightens up the soup and balances the salty, rich flavors.
- Make Ahead: You can also make this soup in advance, leaving out the noodles. When you are ready to serve it, heat the soup and add the noodles, simmering until al dente.
- Add Cream: You can 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 lovely creamy version!
Serving Suggestions
Need some inspiration for what to whip up in addition to this chicken noodle soup recipe? You could always throw in some oyster crackers or serve it with one of these tasty sides.
- Bread: A skillet full of my Rosemary and Garlic No-Knead Bread would make a lovely addition to this hearty homemade soup. Yum!
- Salad: I’m kind of addicted to soup and salad — it’s just such a healthy, satisfying combo. For this soup, I would lean toward a chunky chopped side salad, something like my Shopska (Macedonian Chopped Salad).
- Gingerbread: I love, love, love old-fashioned gingerbread, and I think it goes perfectly with chicken soup! These Gingerbread Whoopie Pies with Buttercream Filling are a super-tasty spin on the classic.
How to Store and Reheat Leftovers
Leftover chicken noodle soup will last for several days, if stored properly. Here’s how to get the most out of your leftovers.
- To Refrigerate: Store the leftover soup in airtight containers and place in the fridge for up to 4 days.
- To Reheat: Place the leftovers in a saucepan or Dutch Oven over medium heat and cook until heated through.
Can You Freeze Chicken Noodle Soup?
- Yes! You can freeze this soup, but as with making it ahead, it’s best to leave out the noodles, because freezing and defrosting the noodles may 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. Easy!
ENJOY!
Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 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
- 1 ¼ 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 olive oil and butter in a dutch oven set over medium heat.
- To the heated oil add chopped onions, sliced celery and carrots; cook for 5 minutes, stirring occasionally.
- Stir in garlic and cook for 30 seconds.
- Add chicken broth, and stir all the browned bits from the bottom of the pot. Add thyme, and bay leaf; increase heat to high and bring mixture to a simmer.
- Add chicken breasts, salt, and pepper; stir, then, cover and simmer over medium heat for 25 to 30 minutes, or until chicken is done.
- Remove chicken breasts from the pot and transfer 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 shredded chicken into soup; cover and simmer for 2 more minutes.
- Remove from heat.
- Discard thyme sprigs and bay leaves. Taste for salt and adjust accordingly.
- Ladle into bowls, garnish with parsley, and serve with lemon wedges.
Equipment
- Stove
Notes
- Nutritional Analysis AND WW Points were calculated with low carb noodles.
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.
Categories:
More Soup Recipes To Try
Looking for more heart-warming soup recipes for winter? These ones are excellent options!
- Italian Sausage Soup with Kale and Beans
- Slow Cooker Creamy Cauliflower Soup
- Creamy Crack Chicken Soup
I made this tonight, it is so good! I made it just like your recipe, except I boiled the noodles separately, then added them to the broth. 😃 I will make this again! Thank you for sharing!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Sooo delicious; I added Coiled Fideo pasta. This will now be our favorite noodle soup. Thanks
Thank YOU! I’m very glad you enjoyed it! 🙂
Wow this is perfect!!! Made tonight as I’m sick, hit the spot real good!! Thank your for ac simple yet delicious recipe!
I’m very glad you enjoyed it! Hope you feel better soon! Thank YOU! 🙂
Should have read this thoroughly and kept the noodles separate.
This soup is yummy! I used 2 t of thyme instead of sprigs. Added 2 t basil, 1 t Mrs. Dash. Also added Lima beans, peas and corn at the end. I’m not a chicken soup gal but this is fantastic. Made it for a friend who has COVID.
I’m very glad you enjoyed it! Thank YOU! 🙂
I used chicken bone broth and a rotisserie chicken. So yummy.
The noodles and pasta in canned soups are never mushy. My noodles and pasta get mushy when added to my soups. How can I prevent this? Thank you.
What can I use in place of a dutch oven?
It turned out amazing ! I made my own broth using bouillon cubes since I didn’t have broth (6 cubes for 12 cups water) it gave the soup so much flavor I just didn’t add any salt. I used bone in chicken thighs and just took the skin off and it was so good. My husband and our 3 young daughters approved!
That’s wonderful! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
Amazing!! The perfect chicken noodle soup recipe! I have used multiple homemade chicken noodle soup recipes and this one is by far the best.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Can’t wait to try! What is the serving size?
This is delicious!! Great for a chilly day, sick day, or just any day.
Thank YOU! I’m very glad you enjoyed it! 🙂
So quick and easy to make. Sautéing the veggies made a big difference in flavor. This is the best recipe I’ve made. I love quick and easy
That’s great! I’m very happy you loved it! Thank YOU! 🙂
best chicken soup recipe ive come across. i added rosemary too, because im a rosemary freak 😀 plus i just love chicken & rosemary together. i used extra ramen (from the night before), and boneless skinless chicken breasts. next time im def going to use bone-in chicken and egg noodles. still, it was sooo good. cant wait for leftovers tonight! 🙂
That’s wonderful! I’m very happy you loved it! Thank YOU! 🙂
Really good, and super easy to make. I’m not a good cook so this was perfect. It was for the chilly day we had, definitely will make it again!!!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Bay leaves have no flavor. They are added to convert tryglicerides in meat.
Easy, and filling. A tad bland in taste but added my own seasoning . Will make again for sure.
I’m glad you enjoyed it! Thank YOU! 🙂
This was the BEST soup recipe so yummy just what we needed for the weather change. I did use orzo noodle instead egg noodles and it was so yummy. Thanks for sharing your recipe!
That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂
Thanks girl, this was delish! Me and my whole fam LOVED this soup. Absolutely delectable, will 100% make this gudness again!!! Much love <3
That’s wonderful! I’m very happy you and your family loved it! Thank YOU! 🙂
Fantastisk suppe med masser af smag, den skal helt sikkert laves igen.
Hello,
Is it possible to use shreeded roasted chicken instead?
Thank you!
I never take the time to comment but my families response to this soup made me comment. Even the pickest of eaters loved it and my daughter suggested chicken soup every Wednesday! Thank you so much for a recipe that will saved as a famiky favorite!
That’s great to hear! I am very glad you and your family enjoyed it! Thank YOU! 🙂
So delicious !!!
I added a little cream at the end for that rich colour & replaced the noodles with a little orzo.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
This is really a nice comforting meal! Quickly a hit at my house!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
This time of year chicken noodle soup is best this time of year!
I hope you enjoy it! Thank YOU! 🙂
A huge bowl of this hearty chicken soup is exactly what I need! Looks amazing!
Thank you so much! I hope you enjoy it! 🙂
This is the best soup ever!
Thank YOU! I hope you enjoy it! 🙂
I made this over the weekend when I had a couple of family members over. It was a big hit!
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
This was the perfect comfort food for dinner tonight. I made biscuits to soak up all the yummy broth at the end. So delicious!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Super delicious soup. I love the wonderful flavors & textures in here. I’m going to have to get myself some more cheese crackers for this! I LOVE cheese crackers with chicken noodle soup…especially GOOD soup…this is some of the best!
Thank you so much! I am very glad you enjoyed it! 🙂
Mmmmmmm … the perfect thing for chilly evenings, and definitely for cold and flue season! Who doesn’t feel better after a steaming bowl of soup?!?
Thank YOU! I hope you enjoy it! 🙂
Love all the flavor!! Nothing is better than homemade chicken noodle soup!
I hope you enjoy it! Thank YOU! 🙂
Excellent recipe! I made this completely in the Instant Pot, using boneless chicken breasts and whole wheat orzo rather than noodles. It had great flavor and we’ll enjoy leftovers tomorrow. I served mine with grilled cheese sandwiches. Yum!
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂