The Best Homemade Chicken Noodle Soup Recipe

Introduction

This homemade chicken noodle soup is a comforting classic that’s perfect for warming you up on chilly days. Made from scratch with fresh vegetables, tender chicken, and flavorful broth, it’s both wholesome and satisfying. You’ll love how easy it is to prepare and how delicious it tastes.

Ingredients

• 1 medium yellow onion
• 3 garlic cloves
• 4 carrots
• 2 ribs celery
• 1 Tbsp fresh parsley
• 2 Tbsp olive oil
• 1 tsp dried basil
• ½ tsp dried thyme
• 1 bay leaf
• ¼ tsp black pepper (freshly cracked)
• 1-3 tsp salt (divided)
• 2 chicken breasts (boneless, skinless)
• 8 cups chicken broth
• 6 oz. egg noodles (uncooked)

Instructions

1. Step 1: Dice the onion, mince the garlic, peel and dice the carrots, dice the celery, and mince the fresh parsley. Set the parsley aside for later.
2. Step 2: Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, cooking until the vegetables soften, about 6 minutes, stirring occasionally.
3. Step 3: Stir in the minced garlic, dried basil, dried thyme, bay leaf, black pepper, and 1 teaspoon of salt. Cook for an additional 5 minutes to blend the flavors.
4. Step 4: Place the chicken breasts in the pot and pour in the chicken broth, covering the chicken completely.
5. Step 5: Cover the pot with a lid and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for one hour. Keep a gentle simmer so the chicken shreds easily.
6. Step 6: Remove the chicken from the pot and shred it with two forks. Taste the broth and add more salt if needed.
7. Step 7: Add the egg noodles to the pot and bring the soup back to a boil. Cook the noodles until tender, about 7 minutes.
8. Step 8: Return the shredded chicken to the pot, stir to combine, and adjust salt to taste.
9. Step 9: Finish by stirring in the minced fresh parsley and serve the soup hot.

Tips & Variations

• Use homemade chicken broth for an even richer flavor, or opt for low-sodium broth to control saltiness.
• Swap egg noodles for rice or gluten-free pasta if preferred.
• For extra flavor, add a squeeze of lemon juice or a pinch of red pepper flakes when serving.
• Leftover soup can be enhanced by adding fresh vegetables or herbs before reheating.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. If the soup thickens, add a splash of broth or water to loosen it. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, using rotisserie chicken is a great shortcut. Add shredded rotisserie chicken after cooking the vegetables and broth, then proceed with cooking the noodles and finishing the soup.

How can I make this soup vegetarian?

Replace the chicken and chicken broth with vegetable broth and add more vegetables like mushrooms or beans for protein. Increase herbs and seasoning to boost flavor. You can also add tofu or plant-based chicken substitutes if desired.

The Best Homemade Chicken Noodle Soup Recipe

Print Recipe

★★★★★

5 from 58 reviews

This homemade chicken noodle soup recipe offers a comforting and flavorful bowl of classic goodness made from scratch. Tender chicken breasts simmered in a savory broth with sautéed vegetables, fresh herbs, and perfectly cooked egg noodles make for a satisfying and nourishing meal perfect for any day of the year.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium yellow onion
• 3 garlic cloves
• 4 carrots
• 2 ribs celery
• 1 Tbsp fresh parsley (plus extra for garnish)

Seasonings

• 1 tsp dried basil
• ½ tsp dried thyme
• 1 bay leaf
• ¼ tsp freshly cracked black pepper
• 1–3 tsp salt (divided, to taste)

Other Ingredients

• 2 Tbsp olive oil
• 2 boneless, skinless chicken breasts
• 8 cups chicken broth
• 6 oz. egg noodles (uncooked)

Instructions

1. Gather Ingredients: Assemble all necessary ingredients to ensure a smooth cooking process.
2. Prep Vegetables and Herbs: Dice the onion, mince garlic, peel and dice carrots, dice celery, and mince the fresh parsley. Set the parsley aside for garnish later.
3. Sauté Vegetables: Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
4. Add Seasonings and Garlic: Stir in the minced garlic, dried basil, dried thyme, bay leaf, cracked black pepper, and 1 teaspoon salt. Continue cooking for an additional 5 minutes to blend the flavors.
5. Add Chicken and Broth: Place the chicken breasts into the pot and pour in the chicken broth to cover them completely.
6. Simmer: Cover the pot with a lid, bring the mixture to a boil over high heat, then reduce heat to low. Keep the soup simmering, bubbling gently, for one hour to fully cook the chicken and develop the broth’s flavor.
7. Shred Chicken: Remove the chicken breasts from the pot. Using two forks, shred the meat finely. Return the shredded chicken to the pot after the noodles are cooked.
8. Season Broth: Taste the broth and adjust the seasoning with additional salt as needed, starting with one teaspoon. The broth may already be salty depending on the bouillon used.
9. Cook Egg Noodles: Increase heat to high and bring the broth to a boil again. Add egg noodles and cook until tender, approximately 7 minutes.
10. Combine and Reheat: Return the shredded chicken to the soup pot, stir well, and warm through. Taste and adjust salt if needed.
11. Serve: Ladle the soup into bowls, garnish with the reserved fresh parsley, and serve hot for a comforting meal.

Notes

• Simmer the soup at a low but steady simmer to ensure the chicken cooks thoroughly and shreds easily without becoming tough.
• Adjust salt carefully as some chicken broths and bouillons can be quite salty.
• You can substitute egg noodles with any pasta of your choice or gluten-free noodles for dietary preferences.
• For richer flavor, consider adding a splash of lemon juice or a dash of hot sauce when serving.

Keywords: chicken noodle soup, homemade soup, comfort food, classic chicken soup, easy soup recipe, chicken broth soup, egg noodles soup