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This is literally the BEST chicken noodle soup! It’s full of chicken, sliced carrots, celery, and tender wide noodles. This classic homemade soup is seasoned and cooked to perfection. It’s the perfect warm and comforting soup for the winter!
Reasons You’ll Love This Recipe
- Comfort Food: I don’t think there is a comfort food that is literally more comforting than a bowl of homemade chicken noodle soup. It’s perfect to warm up to on a cold day or when you are feeling under the weather.
- Easy to Make: This soup is ready in less than 30 minutes. It’s so quick and easy and the flavors just get better if you have any leftovers.
- Family Friendly: When I make this soup, my entire family loves it, and I know yours will, too! Pair this soup with easy no-knead bread, my Grandma’s homemade bread, or these rolls.
Ingredients to Make Chicken Noodle Soup
This chicken noodle soup is just what you need this winter season. Everything is so simple to throw together and perfect for that leftover chicken! See the recipe card at the bottom of the post for exact ingredient measurements.
- Chicken: You can use leftover chicken, or you can make it easy on yourself and grab a rotisserie chicken from the store and shred it to put in this recipe!
- Olive Oil: Olive oil is great for sautรฉing your vegetables.
- Carrots: Slice these up as thick as you prefer.
- Celery: Depending on your preference, you can cut these up into larger or smaller slices. My kids always like all the vegetables chopped up into tiny pieces!
- Onion: Adds a wonderful, savory, sweet flavor.
- Garlic Cloves: If you don’t have any fresh garlic cloves on hand, you can use minced garlic. Half a teaspoon equals about one clove of garlic.
- Thyme: Fresh thyme stems really add a deep flavor to the broth.
- Salt and Black Pepper: You only need a pinch to have these make an impact.
- Chicken broth: The chicken broth adds a lot of depth and flavor to the base of the soup.
- Egg Noodles: These are great for soaking up the broth and texture.
- Parsley: The parsley pairs well with the thyme, creating a very flavorful seasoning.
How to Make Chicken Noodle Soup
Chicken noodle soup comes together quickly and effortlessly with these few steps. Simply sautรฉ your vegetables, add broth and noodles, and simmer with your leftover chickenโit is that simple! You will have a quick and easy dinner within 20 minutes.
- Sautรฉ Vegetables and Seasonings: In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sautรฉ until tender 4-5 minutes. Add the garlic, fresh thyme, and salt and pepper and sautรฉ for 1 minute more.
- Add Brothย and Noodles: Add the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
- Add Chicken and Simmer Until Ready to Serve: Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper additionally to taste.
Variations to Try
I love my chicken noodle soup with just a few simple ingredients and flavorings. But here are more adventurous ways of making chicken noodle soup recipes! Substitute or add in to make this chicken noodle soup recipe your own.
- Oil: Instead of oil, you can use butter to sautรฉ the vegetables.
- Vegetables: Try spinach, green beans, peas, zucchini, canned tomatoes, corn, or even potatoes.
- Seasoning: Try adding or substituting any herbs for fresh or dry.
- Meat: Leftover meat is always best, and tryingย turkey, variations of chicken, or shredded ham is always great.
- Broth: Switch your chicken broth for turkey or bone broth for different variations.
- Noodles: If you don’t have egg noodles on hand, pasta such as tortellini, bowtie, small shell, or even spaghetti is great.
Cooking Tips
This chicken noodle soup recipe is simple and easy to make. Here are a few tips I’ve compiled to help make this easier and turn out just how you want.
- Cut Veggies In Advance: To plan ahead, cut up your vegetables the night before or the morning before cooking. That way, it just takes minutes to put everything in the pot.
- Larger Slices: Avoid your vegetables from getting soft and mushy by cutting them larger if you plan to simmer or use a slow cooker.
- Use a Slow Cooker: Cook your chicken noodle soup in a slow cooker. Follow the recipe, but leave out the noodles until just before you are ready to serve.
- Thicker Soup: To thicken your soup, add starch like flour or cornstarch. In a separate bowl, add about one tablespoon mixed with water and then continue to add more depending on the thickness and consistency you are looking for. If you plan to thicken your soup don’t add the flour or cornstarch directly into the soup. It will clump up and won’t work to thicken the broth.
- Add More Broth: As your noodles sit in the broth, they will continue to absorb it, and you will need to add more when warming up again.
Storing Leftover Soup
I love to double my chicken noodle soup recipe for now and then store it in the freezer. It’s perfect for warming up on cold winter days or when I know someone is not feeling well.
- In the Refrigerator: Follow the recipe and let cool completely. Once your chicken noodle soup is cooled, place it in an airtight container and store it in the refrigerator for 3 to 4 days. When reheating, you may need to add more broth.
- In the Freezer: Yes, this chicken noodle soup will freeze well. Follow the directions for making the chicken noodle soup except skip adding in the noodles. Allow the chicken noodle soup to cool completely. Place in a ziplock bag and lay flat in the freezer. Make sure that you label the bag with the date! This will last in the freezer for about one month. When ready to warm up you can thaw it overnight in the refrigerator.
- To Reheat: When you are ready to eat, you can reheat the broth on the stove or in the microwave and add the noodles at this time. As your noodles sit in the broth, they will continue to absorb the broth, and you will need to add more when warming up again.
More Delicious and Hearty Soup Recipes
I love to make sure I have a lot of soup recipes on hand for those long winter months! If you need some more ideas for new soups to try then you must try these other amazing recipes! They are favorites in our family and requested again and again. Plus, soups can last a few days in the refrigerator and make fantastic leftovers for lunch or dinner the next day!
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Chicken Noodle Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 4 large carrots sliced
- 4 celery stalks sliced
- 1 small onion diced
- 3 garlic cloves minced
- 2 Tablespoons fresh thyme stems removed
- salt and pepper
- 10 cups chicken broth
- 12 ounce wide egg noodles
- 2 cups shredded chicken
- 2 Tablespoons fresh parsley
Instructions
- In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sautรฉ until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sautรฉ for 1 minute more.
- Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
- Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is seriously the best chicken noodle soup. I used gluten free egg spirals and they were great! I cooked the chicken in a pan with butter a bit of fresh thyme and garlic and basted it until it was cooked and then shredded it with a hand mixer since it was hot and then put a bit of the chicken broth back in the pan the chicken was in and added the chicken and heated it up a tad bit to make it moist while the noodles were cooking. 100% reccomend!
My family really enjoyed this recipe. I especially love how hearty the soup is with the wide egg noodles. I did end up adding more chicken than called for and some additional garlic and poultry seasoning. Very good rewarmed the next day too!
I will pre cook my chicken and I like the idea of adding spinach. Great web site thanks
i like recipe best ever
This is a lovely recipe I love a chicken that why loved it.
Made this for dinner tonight. Followed the recipe exactly and it was delicious!!! Itโs now going to be a family fav! Thank u!
Great recipe! How do you make your corn starch slurry to thicken the soup and when should I add it? Thank you!
I take some of the broth and equal parts corn starch, shake very well in a mason jar with tight lid, then add to pot.
Iโve made soup like this before but I used chicken thighs n boiled them for my broth. Took them out and removed all the skin n bones and shredded and chopped up the meat and returned it back to pot. Then I added my noodles when it was all done I served it. But I used chervil in my soup and I think it gave it tons of flavor just wasnโt happy about how much salt I had to add.
I have been making this Chicken Noodle Soup for about 20 years, which I just through together one day. I add less herbs and add fresh spinach (long stems removed). Always delious. Is is also fantastic with tortellini.
If freezing under cook the pasta/egg noodles.
I normally add the chicken earlier and cook longer to release the flavors. I then cook the noodles separately.
For thickness without starch . Take some of the vegetables , put them in blender and add them to the soup. ( specially stuff some people donโt like , like garlic , onions, herbs tomatoes, potatoes , zucchini etc…) this makes the soup hearty without processed flours. My kids and guests love it.
just what I’m in the mood for, especially since my favorite little grocery is always out of their home-made version, so thank you
I’m REALLY bad at knowing how much salt to add to recipes. How much do you think I should use Alyssa? Thanks!! Really want to make this!
I usually add about 1/2 teaspoon or leave it out until the ending and add it when serving it if you are nervous about adding salt. Hope that you enjoy!
I have a question…I donโt like the flavor of rotisserie chicken. Iโm wondering how you would recommend cooking the chicken needed to add to the soup. Should I bake it or can I boil it in the broth? Any advice would be so helpful. Thanks!
Hi
You can poach chicken thighs for 10 minutes in the chicken stock your using for the soup.
Cheers Roz
If I don’t have any leftover cooked chicken, I just cook fresh chicken pieces in the broth with the vegetables. Once cooked, I then de-bone larger pieces or just leave smaller pieces as they are – the chicken literally falls off the bone anyway, and tastes much nicer cooked from scratch.
I bake mine pull the mea.t Take the skin and bones boil them and make stock. Skim fat. Reduce down and add back to soup. Add meat to soup.
What I usually do is use a couple of nice chicken breasts, place them in a round pie dish, season them with salt and pepper to taste, a little garlic powder and onion powder. Cover with plastic wrap and microwave about 8 to 10 minutes depending on the size of your breasts and then shred them. Vthen you can add them to your soup.
Hi Heather,
There’s many ways to handle the chicken, I would suggest simply steam boiling it along with some onions, green bell pepper, salt, and pepper. Then shredding it. The steam boil would be just enough water to nearly cover it along with the vegetables and seasonings. This will make the chicken flavorful but not over powering.
I boil it in chicken broth for about 45 min on med. Then shred the chicken in the stock. Ad more chicken as you see fit. I usually used a box for the boiling and another box to add the the chicken and veggies for the soup.
I boil a whole chicken until tender. Debone and remove skin. I use the broth it made along with pkg broth.
I usually add the chicken earlier and cook longer to release the flavors. I then cook the noodles separate
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