This homemade Chicken Noodle Soup is loaded with tender vegetables, shredded chicken, and egg noodles simmered in a delicious broth! It’s the perfect hearty, healthy dinner for any night of the week.
Love Chicken Noodle Soup? Try this Crockpot Chicken Noodle Soup, the BEST Creamy Chicken Noodle Soup Recipe, or this Creamy Instant Pot Chicken Noodle Soup next!
Table of Contents
- Why you’ll love this classic Chicken Noodle Soup recipe:
- What people are saying
- Chicken Noodle Soup Ingredients:
- How to make Chicken Noodle Soup:
- Variations and Substitutions
- How to store Chicken Noodle Soup:
- Can I make this Chicken Noodle Soup in the Instant Pot?
- Can I make this Chicken Noodle Soup in the Crockpot?
- Serving suggestions:
- More chicken soup recipes:
- Chicken Noodle Soup Recipe
A big bowl of Chicken Noodle Soup is all you need to heal (almost) anything that ails you. Whether you’re achy or just plain cold, this soup is the ultimate comfort food!
This recipe creates the most flavorful homemade chicken soup with all the classic ingredients, like tender chicken pieces, a rich broth, veggies, and egg noodles.
My favorite part about this recipe is that you can use whatever chicken you have on hand — uncooked, rotisserie, or leftover shredded chicken. Use what you’ve got!
Serve this easy chicken soup with some crusty bread or saltine crackers for the perfect comfort food that will get you through the colder months!
Why you’ll love this classic Chicken Noodle Soup recipe:
- Quick: This soup comes together in 35 minutes for a quick pick-me-up on a chilly day.
- Comforting: This comforting soup is loaded with a rich flavor that hits the spot every single time.
- Better than store-bought: Forget canned soup! This chicken soup recipe is made with better-for-you ingredients and has much more flavor.
What people are saying
“Hi Ashley! First weekend of hunting season and my son and husband have specifically requested this recipe for when they come in from the woods! House smells great and it’s ready for them! Thank you from entire family!” Kellie
Chicken Noodle Soup Ingredients:
- Canola oil: For sautéing the veggies. Any other neutral cooking oil will work, too!
- Mirepoix: This is a blend of carrots, celery, and onion that’s a classic base for most soups. It adds tons of flavor!
- Minced garlic: Fresh garlic is key for that savory, aromatic punch that makes the soup extra flavorful.
- Herbs: Dried parsley and dried thyme are classic herbs for Chicken Noodle Soup that give it its signature cozy flavor.
- Turmeric (optional): Adds a pop of color and a hint of earthiness. You don’t have to use it, but it’s a nice little bonus.
- Low-sodium chicken broth: I like using low-sodium chicken broth so I can control the salt in the soup. Sometimes, I like to make Homemade Chicken Stock to take the soup to the next level!
- Boneless skinless chicken breasts: I usually go with chicken breasts, but you can also use chicken thighs for a juicier, richer flavor. You can also use rotisserie chicken or Roast Chicken and shred or cube it. If you’ve made a big batch of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken, this is a great time to use it!
- Dried egg noodles: Egg noodles are the classic choice here. You can swap for any short pasta or gluten-free pasta.
How to make Chicken Noodle Soup:
This Chicken Noodle Soup is so quick to make! Make sure to check the recipe card for the full list of recipe instructions.
- Cook the carrots, celery, and onion. Then, add garlic, salt, thyme, pepper, and turmeric (if using) and cook for a minute.
- Add the chicken breasts to the broth and cook.
- Remove the chicken and shred it. Add the egg noodles and cook just to al dente.
- Return the shredded chicken to the pot before serving.
Variations and Substitutions
Add some heat: You can add a pinch of red pepper flakes or cayenne with the rest of your spices for a flavor that will warm you right through.
Swap for turkey: Swap the chicken for leftover turkey and turkey stock.
Make it creamy: Add a splash of heavy cream once the noodles are cooked for a luxuriously creamy soup.
Lemon juice: Add a bit of brightness to the soup with a dash of fresh lemon juice!
How to store Chicken Noodle Soup:
You can refrigerate Chicken Noodle Soup in an airtight container for 4-5 days or freeze it for up to 3 months.
If you want your noodles to stay al dente, cook them separately and add them when serving. This way, you can freeze the broth, chicken, and veggies, and the noodles won’t get soggy.
If you do store the soup with the noodles, be aware they’ll soak up the liquid, so you may need to add more broth when reheating!
Can I make this Chicken Noodle Soup in the Instant Pot?
You can absolutely make this Chicken Noodle Soup in the Instant Pot (this Instant Pot Chicken Noodle Soup is also a great example of how to do it!).
Can I make this Chicken Noodle Soup in the Crockpot?
Yes! Check out my Slow Cooker Chicken Noodle Soup recipe here.
Serving suggestions:
Make a batch of crusty No Knead Artisan Bread and rip it into chunks to dunk into this soup.
If you want some extra veggies on the side, I always love to make some Roasted Carrots or Air Fryer Broccoli!
Trust me on this one, make a Grilled Cheese and dip it into the savory broth for the most comforting dinner.
More chicken soup recipes:
- Lemon Chicken Orzo Soup — a little lemon goes a long way!
- One Pot Chicken Stew — the ultimate comfort food.
- Chicken Barley Soup — so easy!
- Chicken Dumpling Soup — the homemade dumplings take it to the next level.
Chicken Noodle Soup
written by Ashley Fehr
Ingredients
- 1 tablespoon canola oil
- 2 large carrots (peeled and chopped)
- 2 ribs celery (chopped)
- ½ medium onion (finely diced)
- 1½ teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon tumeric (optional)
- 6 cups low sodium chicken broth
- 2 boneless skinless chicken breasts (about ¾lb or 340g)
- 2 cups dried egg noodles
- salt and pepper to taste
Instructions
- Add oil to a 4 quart dutch oven or soup pot and heat over medium-high heat.
- Add carrots, celery and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
- Add salt, garlic, parsley, thyme, pepper and tumeric (if using). Cook and stir 1 minute.
- Add broth, scraping the bottom of the pot to remove any bits that might be stuck on.
- Add the chicken breasts and bring back to a simmer over medium-high heat. Reduce heat to medium-low, cover, and cook for 10 minutes until chicken is cooked through. Remove chicken breasts to shred.
- Stir in egg noodles and simmer 10 minutes or until al dente. When noodles are cooked, stir shredded chicken back into soup and adjust salt and pepper to taste before serving.
Notes
- Chicken: you can swap the chicken breasts for boneless, skinless chicken thighs without changing the recipe. You can also omit or swap for white beans for a meatless soup.
- Carrot, celery and onion: form a mirepoix which is a classic for Chicken Noodle Soup. You can adjust these to your tastes or add in extra vegetables as you see fit.
- Pasta: I love to use egg noodles here but you can use any short pasta, including gluten-free (I recommend cooking gluten-free pasta separately and adding in each bowl just before serving).
Nutrition Information
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Daisy says
Such a delicious and easy chicken noodle soup. I love that it’s all one pot, and the soup had so much flavour. I didn’t have egg noodles on hand but used what I had. Will definitely be making again very soon because it didn’t last long in the house.
Kellie says
Hi Ashley! First weekend of hunting season and my son and husband have specifically requested this recipe for when they come in from the woods! House smells great and it’s ready for them! Thank you from entire family!
Ashley Fehr says
I’m so glad! Thank you!
Lesley says
Hi Ashley – If I’m making this soup with your recipe for chicken stock, do I need to add the spices listed in the soup recipe? The stock is already “spiced up” with the same spices. Thanks! Love your recipes!
The Recipe Rebel says
Hi Lesley! I’d going to say yes because that’s how I’ve tested this recipe but you could just give it a taste and see if you need to add the spices. ENJOY!
Lesley says
Hi Ashley! I made the soup without adding any additional spices and it turned out fantastic! Thank you for both recipes.
The Recipe Rebel says
Hi Lesley! So glad you enjoyed the recipe! Thank you for the review!
Christine says
Thank you, Ashley!! I was looking for a recipe like this! I will make it tomorrow and let you know how it is! I have no doubt that it will be wonderful!
The Recipe Rebel says
Hope you enjoyed it Christine!
Rosy says
Love it, definitely saving this recipe. Perfect for when the whole family has a cold.
The Recipe Rebel says
Hi Rosy! So glad you enjoyed the recipe! Thank you for this kind review!
Jenn says
What kind of oil are you using, veg or olive?
The Recipe Rebel says
Hi Jenn! It’s canola oil, but you can use any oil you’d like.
JJ says
How many cals without the noodles?
Ashley Fehr says
I’m sorry, for nutrition information with modifications you would have to calculate yourself
Ger says
Omg nicest soup ever! I knew by looking at it that it would be good but it really passed my expectations so tasty!!
Ashley Fehr says
Thank you Ger!