When my body is tired and achy, or I’m feeling a bit under the weather, I always throw together this Homemade Chicken Noodle Soup recipe. The aroma that fills my house as it cooks is absolutely soothing to the soul, and the “from scratch” chicken soup flavor makes it the ultimate comfort food. There’s no bouillon or canned broth here folks, because this chicken soup is the real deal. But don’t worry, despite being made from scratch, this surprisingly simple and easy recipe makes the BEST homemade chicken noodle soup with very little hands-on time!
Ingredients for Chicken Noodle Soup
Making chicken noodle soup from scratch doesn’t require a lot of complicated ingredients. All you need is chicken, a few simple vegetables, herbs, and spices, and you’re good to go! Here are the ingredients you’ll need for this easy chicken noodle soup recipe:
- Vegetables: I use a simple mirepoix (onion, carrot, and celery), plus a little garlic for extra depth. This medley of vegetables simmers with the chicken to create an incredible homemade broth for the soup. The vegetables also add a lot of color and texture to the soup.
- Bone-in Chicken: Using bone-in chicken is critical to creating the most flavorful chicken noodle soup. I use skinless chicken breast (bone-in) so my soup has delicious pieces of white meat throughout. If you’re more of a dark-meat person, feel free to use thighs or drumsticks. I like to remove the skin to reduce the extra fat, but you can leave the skin on while simmering and remove it later if you want an extra-rich soup.
- Herbs and Spices: A combination of basil, parsley, thyme, bay leaf, and pepper give this soup its classic warm flavor. And of course, we add some salt to really help the natural flavors pop!
- Water: The chicken, vegetables, and seasoning simmer in water to create a truly amazing homemade broth.
- Noodles: I use wide egg noodles for chicken noodle soup because I love their light texture, but you can use just about any pasta shape you like! Try using stars, alphabet pasta, fideo, or ditalini.
Can I Use Rotisserie Chicken?
You can make this homemade chicken noodle soup recipe even faster by swapping out the raw chicken with shredded rotisserie chicken. Pull the chicken meat from the bones before you begin making the soup, then add the leftover carcass to the soup pot and simmer that with the vegetables instead of the whole chicken breast. Remove the bones before adding the shredded chicken back at the end.
Or, instead of simmering the bones, you can use a pre-made chicken broth and simply add the shredded rotisserie chicken at the end. This is a super fast method for making chicken soup, but the flavor won’t be quite as amazing as making your own broth!
Tips for Making Chicken Noodle Soup More Flavorful
To make sure your homemade chicken noodle soup has the most flavor possible, follow these easy tips:
- Use bone-in chicken, not boneless. The bones give the broth a TON of flavor.
- Make sure your dried herbs are fresh. Dried herbs lose flavor over time, so check those expiration dates!
- Don’t rush it. This soup needs to simmer for quite a while to get the most flavor out of the chicken, vegetables, and herbs. But don’t worry, it doesn’t require much attention as it simmers away.
- Don’t forget the salt. Salt doesn’t just make food taste “salty,” it actually helps our tongue distinguish different flavors. So make sure you salt the soup to taste at the end to get the full effect of all of those delicious flavors.
Slow Cooker Chicken Noodle Soup
This recipe adapts very easily to the slow cooker. Click here for our Slow Cooker Chicken Noodle Soup recipe (with step-by-step photos).
Freeze the Leftovers!
This recipe makes a big batch, so I always freeze about half of it for days when I’m really under the weather. A quick reheat in the microwave or in a pot and this soup instantly makes me feel better. To freeze this soup, first divide it into single portions, make sure it is chilled completely in the refrigerator, then transfer it to the freezer, for up to about three months.
Pairs perfectly with homemade No-Knead Focaccia Rolls!
The Best Homemade Chicken Noodle Soup
Servings 8 1.5 cups eachIngredients
- 2 Tbsp olive oil ($0.32)
- 1 medium yellow onion ($0.37)
- 3 cloves garlic ($0.24)
- 1/2 lb. carrots ($0.49)
- 1/2 bunch celery ($0.83)
- 2 split chicken breasts, bone-in ($6.64)
- 1 tsp dried basil ($0.10)
- 1 Tbsp dried parsley ($0.15)
- 1/2 tsp dried thyme ($0.05)
- 1 bay leaf ($0.15)
- 1/4 tsp Freshly cracked pepper ($0.05)
- 2-3 tsp salt ($0.05)
- 6 oz. egg noodles ($1.00)
Instructions
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot and sauté over medium heat for about 5 minutes, or until the onions are soft and transparent.
- While the onion and garlic are sautéing, wash and slice the carrots and celery. Add them to the pot and continue to sauté for a few minutes more.
- Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, some freshly cracked pepper, and 8 cups of water. Cover the pot, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
- After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used 2-3 teaspoons. The flavor of the broth will really pop once the salt is added.
- Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot. Taste and season again with salt if needed (I didn’t need to). Serve hot!
See how we calculate recipe costs here.
Nutrition
Video
Love chicken soup? Then you’ll LOVE my Chicken Stew. It’s like chicken noodle soup’s heartier, more rustic cousin!
How to Make Easy Chicken Noodle Soup – Step By Step Photos
Begin by dicing one onion and mincing three cloves of garlic. Place them in a large pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent.
While the onion and garlic are cooking, clean and slice 1/2 lb. carrots and 1/2 bunch celery (3-4 stalks). Add them to the pot. Continue to sauté the onions, carrots, and celery together. You’ll only use half of a one-pound bag of carrots and half of a bunch of celery, but the rest doesn’t need to go to waste. You can clean and slice the rest and freeze them to make another batch of soup later. I do it every (other) time. It takes just a few more minutes and is super convenient later!
Remove the skin from two split chicken breasts (2.5-3 lbs. total). Split chicken breasts come with bones and rib meat, both of which add a LOT of flavor to the broth. They will also sometimes be labeled “bone-in chicken breast with rib meat”.
Add the chicken breasts to the pot along with 1 tsp dried basil, 1/2 tsp dried thyme, 1 Tbsp dried or fresh parsley, 1 bay leaf, and about ¼ tsp freshly cracked black pepper.
Add eight cups of water, cover, and bring up to a boil over high heat. As soon as it reaches a boil, reduce the heat to low and let simmer for one hour. Make sure that you don’t turn the heat down so low that it stops simmering. It needs to simmer the whole time.
After an hour, it will look something like this. Pull the chicken out of the pot…
Use two forks to pull the chicken from the bone and shred it into bite-sized pieces.
Add 6oz. egg noodles to the pot while you’re working on the chicken, turn the heat up to a boil, and cook until tender (about 7-10 minutes). You can use any noodle that you like, but I really like egg noodles for this soup. They have a nice firm texture and they don’t disintegrate in the soup. Season the broth with salt, beginning with one teaspoon and adding more until the flavor of the broth really pops (2-3 teaspoons).
Add the shredded chicken back to the chicken soup, stir to combine, and you’re ready to eat! It’s never a bad idea to give it one last taste and adjust the salt if needed.
This chicken noodle soup recipe makes about 12 cups, so it’s not a bad idea to freeze some for later. Always refrigerate the chicken noodle soup fully before transferring it to the freezer. When making big batches, it’s a good idea to divide it up into smaller portions before refrigerating. This helps the hot liquid to cool down faster once in the refrigerator.
Made this a few nights ago (again) and it was delicious. Love this site! :)
Just made this today and it was very delicious. Thank you for the recipe!
Could I half this recipe?
Yep, just divide all ingredients by half and follow the recipe as written.
I made a batch of this last night with frozen boneless, skinless chicken breast + frozen chicken stock that I made myself + homemade noodles. Smelled fantastic cooking and was a hit all around.
I have to admit that my previous batches of chicken noodle soup were a little bland, but the spices you’ve recommended for this were a terrific blend. Can’t wait to have some for lunch. :-)
Thanks for sharing your recipe. Made this today with some minor tweaks and it turned out great. Kiddos both said it was a keeper.
Cooking this now … It’s smells pretty good! The only thing I didn’t do was use the chicken breast w/ bone. I instead used cut up boneless-skinless chick breast that I already had in my freezer. Can’t wait till it’s done !
I’m making you soup as we speak. What kind of containers are you using and how large are they? I look forward to making more of your recipes.
Cheers
Louise
I use the Ziploc resealable containers and they’re a square that holds about 2 cups (I don’t fill them all the way, though). Gladware or any of the generic versions would work just fine.
When you made this for your SNAP challenge, did you skip cooking the chicken to make the broth and instead use your slow cooker broth and the rest of the rotisserie chicken meat? I would think this would cut down on cooking time as you already have cooked meat and a flavorful broth.
Yep. It really only needed to simmer about 30 minutes. I just threw the broth, pre-cooked chicken, and veggies into a pot and let ’em simmer until the vegetables were tender. I added the noodles and cooked for a few minutes more. Pretty easy. :)
Hi there! Just wondering how you used your crockpot chicken broth in this recipe. Does it replace the water? Thank you!
Yep! I basically just added all of the other ingredients in the recipe to my 10 cups of broth that I had made.
thanks for this easy recipe! I made it even easier by using frozen chopped up celery, onion, carrot mix- I’m sure fresh is much better but it still tasted good and and was so easy and quick! :)
Just curious, is the frozen celery/onion/carrot mix something you can buy or something you made yourself?
The frozen mix is definitely something you can buy. Check the freezer section at your local grocer. It will be labeled “recipe ready” or “seasoning mix” or something like that. They cost a little bit more but are great in a time crunch.
sorry for the late reply! I buy it my local Kroger grocery in frozen veggies section but I’m sure you could also freeze yourself :)
This soup is amazing! I’ve made it many times. The only thing I do differently is use bone-in chicken with the skins on, removing skin and bones after cooking. It just adds a little more flavor to the broth. It is delicious either way. My whole family loves it.
I have been craving this for a while. I made this with a few adjustments. I have a digestive disorder, thus I follow a very restrictive diet. I cannot eat garlic, onion, or gluten (amongst many other things), so I made this with instant rice noodles, scallions (just the green part), and garlic-infused oil. It turned out amazing! I could not stop eating it.
Thank you so much for the recipe!
I’m teaching myself to cook and wanting to try something ambitious, but not complicated. I liked the idea of making soup because many commercial soups are too salty for me, without the same flavor.
I did mess up and spilled in more pepper, so i put in more of the other spices (I also added sage), but it turned out just fine. I do usually double aromatic herbs for most recipes, so it might be just me. Regardless, this recipe is very resilient, so it’s good for beginners!
It was also easy to make. No advanced techniques required, just cutting veggies and letting things sit. The most complicated thing was shredding the chicken to get all of the meat the bones had to offer, haha.
Also had the same lack of broth problems as others, so I think next time I’ll cook the noodles separate. After the first serving it’s barely a stew, but I still consider it successful since it’s so delicious. It also can serve four for two nights.
FINALLY, a chicken soup recipe with rich, full bodied flavor. Seasonings were perfect! I have been in search of the perfect chicken soup recipe and I have finally found it. My husband doesn’t like a lot of broth in his soup so I used 8oz of noodles and only added one cup of water at the end. Other than that I followed the recipe exactly. Wonderful!
this recipe is so easy to follow and great tasting. My house smells amazing every time I make this soup..A MUST MAKE IF YOU HAVEN’T YET!