The Best Easy Homemade Chicken Noodle Soup: A Hearty & Soul-Soothing Recipe
There are few dishes as universally beloved and comforting as a warm bowl of **homemade chicken noodle soup**. This classic recipe isn’t just a meal; it’s a hug in a bowl, perfect for chasing away the chill on a cold day, providing solace when you’re feeling under the weather, or simply gathering the family around a nourishing dinner table. Our easy chicken noodle soup recipe delivers that cherished homestyle taste with a straightforward approach, ensuring a delightful experience for both novice and seasoned cooks.
Why This Easy Chicken Noodle Soup Recipe Works So Well
What makes our version of this timeless dish stand out? It’s a combination of fresh, vibrant ingredients and a simple cooking method that maximizes flavor without requiring hours in the kitchen. We believe that the best **chicken noodle soup** comes from a thoughtful balance of vegetables, tender chicken, and fragrant herbs, all simmered together to create a rich, savory broth.
This recipe starts with the aromatic trifecta of carrots, onion, and celery – often referred to as a mirepoix – forming the foundational flavor base. These vegetables are gently sautéed to soften and release their natural sweetness, building depth before any liquid is added. Shredded chicken, succulent egg noodles, and a generous medley of herbs and seasonings then join the party, transforming humble ingredients into a colorful, incredibly flavorful, and truly delicious soup.
Beyond its wonderful taste, **chicken noodle soup** holds a special place in our hearts as a traditional “cure-all.” While it may not be a magical remedy, its warm broth helps with hydration, the steam can clear nasal passages, and the easily digestible nutrients from chicken and vegetables provide comfort and support during recovery from a common cold or flu. It’s a meal that not only fills your belly but also soothes your soul. Just like a hearty batch of homemade chili, this soup is our go-to when we crave a deeply comforting meal that sticks to our bones and warms us from the inside out.
Essential Ingredients You Will Need for This Classic Soup
Crafting the perfect **homemade chicken noodle soup** begins with selecting quality ingredients. While the full list with precise measurements and detailed instructions can be found in the printable recipe card at the end of this post, here’s an overview of what you’ll need to gather:
- Butter (for sautéing the aromatics)
- Yellow onion, carrots, and celery (the flavor base)
- Salt and black pepper (essential seasoning)
- Minced garlic (for an aromatic boost)
- Chicken broth (the soul of the soup – choose good quality!)
- Bay leaves and fresh thyme (for earthy, aromatic notes)
- Boneless, skinless chicken breasts (for tender, easily shredded chicken)
- Wide egg noodles (the classic choice, but adaptable)
- Fresh parsley (for a bright, fresh finish)
Having fresh, high-quality ingredients truly makes a difference in the final taste of your **easy chicken noodle soup**. Don’t skimp on fresh herbs if possible, as they add an incredible aromatic dimension that dried herbs sometimes can’t match.
Ingredient Information and Smart Substitution Suggestions
Flexibility is key in the kitchen, and this **classic chicken noodle soup recipe** allows for several smart substitutions without sacrificing flavor or comfort. Here’s a closer look at some main components:
CHICKEN: Our recipe specifically calls for boneless, skinless chicken breasts, which are ideal for poaching directly in the broth. This method yields incredibly tender, juicy chicken that’s easy to shred, and it also infuses the broth with even more savory chicken flavor. If you prefer, you can certainly substitute with bone-in, skinless chicken breasts or even chicken thighs for a richer flavor profile. However, be aware that bone-in chicken will likely require a longer simmering time to cook through completely. For a quicker alternative, pre-cooked shredded rotisserie chicken can be added towards the end of the cooking process. While convenient, keep in mind that using rotisserie chicken might slightly alter the depth of flavor in your broth, as the raw chicken breasts contribute significantly to the soup’s overall richness during poaching.
NOODLES: The other star component of any **chicken noodle soup** is, of course, the noodles. We favor wide egg noodles for their comforting texture and ability to absorb the rich broth, but this is a fantastic opportunity to customize! Feel free to use any type of noodle you like best. Smaller pasta shapes such as ditalini, alphabet pasta, or even broken vermicelli work beautifully. For a heartier texture, consider medium egg noodles or even a robust wagon wheel pasta. If you’re catering to dietary restrictions, gluten-free pasta options are widely available and can be used with great success; just ensure you follow their specific cooking instructions to avoid overcooking. A key tip for perfect noodles: add them into the soup only during the final stage of cooking to prevent them from becoming mushy. If you plan to freeze the soup, it’s best to cook and add the noodles fresh when reheating.
BROTH: The foundation of any great soup is its broth. Opt for a good quality, low-sodium chicken broth or stock. Homemade chicken stock will always yield the best results, adding an unparalleled depth of flavor. If using store-bought, make sure it’s one you enjoy the taste of on its own.
VEGETABLES: While carrots, celery, and onion form the traditional mirepoix, feel free to enhance your **homemade chicken noodle soup** with other vegetables. A handful of frozen peas or corn added during the last few minutes of simmering can add sweetness and color. A few handfuls of fresh spinach or kale can be stirred in at the very end until just wilted for added nutrients and a pop of green.
HERBS & SPICES: Fresh thyme and bay leaves provide a classic herbaceous background. For additional layers of flavor, consider adding a pinch of dried rosemary, a dash of poultry seasoning, or a tiny amount of ground sage. Always taste and adjust seasonings, including salt and pepper, throughout the cooking process.
How to Make Homemade Chicken Noodle Soup from Scratch
These step-by-step photos and detailed instructions are here to help you visualize how to make this delightful recipe. For the complete printable version of this recipe, including all measurements and detailed instructions, please Jump to Recipe at the bottom of this page.
- Sauté the Aromatics: In a 5-quart Dutch oven or large heavy-bottomed pot, melt the butter over medium heat. Add the diced yellow onion, carrots, and celery. Sweat these vegetables for about 5 minutes, stirring occasionally, until they begin to soften and become fragrant but without browning. This step is crucial for building a deep flavor base. Season generously with salt and pepper to taste. Next, add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Build the Broth: Pour in the chicken stock or broth. Add the bay leaves and fresh thyme. Bring the mixture to a rolling boil over medium-high heat.
- Poach the Chicken: Once the broth is boiling, carefully add the raw boneless, skinless chicken breasts, ensuring they are fully submerged in the liquid. Reduce the heat to a gentle simmer, cover the pot, and let the chicken poach for approximately 25-30 minutes, or until it is completely cooked through and easily shreds.
- Shred Chicken & Add Noodles: Carefully remove the cooked chicken breasts from the pot and set them aside to cool slightly. Discard the bay leaves from the broth. Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot with the simmering broth. At this point, add the uncooked wide egg noodles. Stir well to prevent sticking. Cover the pot again and continue to simmer until the noodles are al dente (cooked but still firm to the bite), usually about 8-10 minutes, depending on the noodle type.
- Finish and Serve: Stir in the finely chopped fresh parsley. Taste the soup and adjust seasonings if necessary, adding more salt, pepper, or herbs to your preference. Ladle the hot **homemade chicken noodle soup** into bowls and serve immediately.
Frequently Asked Questions & Expert Tips for the Best Chicken Noodle Soup
Yes, you absolutely can freeze **chicken noodle soup**, making it an excellent meal prep option! However, we highly recommend freezing the soup without the noodles. Pasta tends to absorb a lot of liquid and can become quite soggy and mushy once thawed and reheated. To freeze, allow the soup base (broth, chicken, and vegetables) to cool completely. Transfer it to an airtight freezer-safe container or large Ziploc bags, removing as much air as possible. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw the soup overnight in the refrigerator, then reheat gently on the stovetop. Cook fresh noodles separately and add them to each serving just before eating for the best texture.
Indeed! Our **easy chicken noodle soup recipe** adapts beautifully to a slow cooker. To prepare in a crockpot, you can combine the raw chicken breasts along with the diced onion, carrots, celery, minced garlic, chicken broth, bay leaves, thyme, salt, and pepper directly into the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender. Once cooked, remove the chicken and fresh bay leaves from the crockpot. Shred the chicken using two forks and return it to the slow cooker. At this point, add your uncooked egg noodles. Cover and continue to cook for an additional 20-30 minutes, or until the noodles are al dente. Stir in fresh parsley before serving.
When stored properly in an airtight container, **homemade chicken noodle soup** (with or without noodles) will last for 3-4 days in the refrigerator. Beyond that, it’s best to freeze it to maintain quality and safety.
A bland soup is easily remedied! First, taste and adjust your seasonings. Often, a little more salt and pepper can make a world of difference. Consider adding a splash of lemon juice or apple cider vinegar at the end; acidity brightens flavors. A dash of Worcestershire sauce or a bouillon cube can also add savory depth. If you have it, a sprinkle of nutritional yeast can provide a cheesy, umami kick. Don’t be afraid to experiment until the flavor sings!
Serving Suggestions for Your Perfect Chicken Noodle Soup
**Homemade chicken noodle soup** is a satisfying meal all on its own, but it also pairs wonderfully with a variety of accompaniments. For a classic experience, serve it with a side of crispy saltine crackers, oyster crackers, or warm, crusty bread perfect for dipping and soaking up the rich broth. A grilled cheese sandwich makes an iconic pairing, offering a delightful contrast in textures and flavors. You could also serve it alongside a simple green salad for a lighter touch, or a hearty panini for a more substantial lunch or dinner. Enjoy this nourishing and warm soup straight from the stovetop, any time of day!
More Comforting Soup Recipes to Explore
If you love the warmth and comfort of a good soup, here are more delicious recipes to add to your culinary repertoire:
- Hearty Taco Soup
- Classic Ham and Bean Soup
- Creamy Asparagus Soup
- Flavorful Chicken Tortilla Soup
- One-Pot Vegetable Rice Soup
- Italian Sausage Tomato Orzo Soup
- Homemade Cream of Chicken Soup
- Chicken Stuffing Casserole (while not a soup, it offers similar comforting flavors!)
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Classic Easy Chicken Noodle Soup
IMPORTANT – Don’t forget to scroll up and read the Frequently Asked Questions and Expert Tips within the blog post for extra helpful information!
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Ingredients
- 2 Tbsp unsalted butter
- 1 medium yellow onion diced (about 3/4 cup)
- 3 large carrots peeled and halved into crescents (about 1/2 to 3/4 cup)
- ½ cup celery diced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp garlic minced
- 6-8 cups chicken broth or stock
- 2 bay leaves
- 1 Tbsp fresh thyme leaves or 1/2 tsp dried thyme
- 2 lbs boneless, skinless chicken breasts
- 6-8 oz wide egg noodles
- ¼ cup fresh parsley chopped
Equipment You’ll Need
-
5-quart Dutch oven or large pot
Before You Begin: Important Notes
- This recipe uses boneless, skinless chicken breasts for tender results. If substituting with bone-in chicken, simmer for a longer period (check internal temperature for doneness).
- For the best noodle texture and to prevent sogginess, add noodles only during the final 8-10 minutes of cooking. If freezing, cook noodles separately upon reheating.
Instructions for Homemade Chicken Noodle Soup
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In your 5-quart Dutch oven (or large pot) set over medium heat, melt the butter. Add the diced onion, carrots, and celery. Sauté and “sweat” these vegetables for 5 minutes, stirring occasionally, until they start to soften and become fragrant. Season with ½ tsp of salt and ¼ tsp of black pepper. Stir in the minced garlic and cook for an additional 30 seconds until aromatic, taking care not to burn it.
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Pour in the 6-8 cups of chicken broth, then add the 2 bay leaves and 1 Tbsp of fresh thyme leaves.
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Increase the heat to bring the broth to a boil. Once boiling, carefully add the 2 lbs of raw boneless, skinless chicken breasts, ensuring they are fully submerged. Reduce the heat to a simmer, cover the pot, and cook for about 30 minutes, or until the chicken is thoroughly cooked and tender.
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Remove the cooked chicken from the pot and let it cool slightly. Discard the bay leaves from the soup. Once cool enough, shred the chicken using two forks and return the shredded chicken to the pot. Add the 6-8 oz of uncooked wide egg noodles to the simmering broth. Cover and continue to simmer until the noodles are cooked through (al dente), which usually takes about 8-10 minutes.
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Stir in the ¼ cup of finely chopped fresh parsley. Taste the soup and adjust the seasoning as needed. Serve hot and enjoy your comforting homemade chicken noodle soup!
Nutrition Information (per serving)
Calories: 176 cal |
Carbohydrates: 13g |
Protein: 19g |
Fat: 5g |
Saturated Fat: 2g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 1g |
Trans Fat: 1g |
Cholesterol: 65mg |
Sodium: 649mg |
Potassium: 495mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 2793IU |
Vitamin C: 14mg |
Calcium: 31mg |
Iron: 1mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.