Nothing feels quite as comforting as a warm bowl of Homemade Chicken Noodle Soup. I remember making it for the first time when my family caught a winter cold—the savory aroma of simmering broth, tender chicken, and hearty noodles filled the kitchen and lifted everyone’s spirits. This classic soup is wholesome, nourishing, and surprisingly easy to make. With fresh vegetables, flavorful broth, and just the right amount of noodles, it’s the perfect recipe for cozy dinners or quick recovery meals.
Ingredients
1 tbsp olive oil
1 medium onion, diced
3 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
8 cups chicken broth (homemade or store-bought)
2 bay leaves
1 tsp dried thyme
1/2 tsp black pepper
3 cups cooked chicken, shredded
2 cups egg noodles
Salt, to taste
2 tbsp fresh parsley, chopped
Juice of 1/2 lemon
Optional: a pinch of red pepper flakes for a little heat
Instructions
In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic, and sauté for 5 minutes until softened. Pour in chicken broth, then add bay leaves, thyme, and black pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Stir in shredded chicken and egg noodles, and cook until noodles are tender, about 8–10 minutes. Remove bay leaves, stir in parsley and lemon juice, and adjust seasoning. Serve hot with bread or crackers.
Substitutions
Use rotisserie chicken for convenience. Swap egg noodles for rice or gluten-free pasta. For extra richness, stir in a splash of cream. Add spinach or kale for extra nutrients.
Equipment
Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle for serving
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze without noodles for up to 2 months. Add fresh noodles when reheating.
Reheating: Warm on the stove over medium heat; add extra broth if noodles absorbed too much liquid.
Top Tips
Shred chicken into bite-sized pieces for easy eating. Cook noodles just until al dente to prevent them from getting mushy. Add lemon juice at the end for a bright, fresh flavor. Double the recipe for meal prep—it’s freezer-friendly.
FAQs
Can I make this in a slow cooker? Yes, cook broth, vegetables, and chicken on low for 6–7 hours, then add noodles in the last 30 minutes.
Can I use leftover turkey instead of chicken? Absolutely, it works perfectly as a substitution.
How can I thicken the soup? Mash a few potatoes or add a cornstarch slurry.
Is this soup healthy? Yes, it’s full of lean protein, vegetables, and hydrating broth.