There’s nothing like a cozy bowl of Homemade Chicken Noodle Soup on a chilly day, especially when it’s brimming with tender chicken, hearty vegetables, and golden noodles in soothing, aromatic broth. This is the kind of soup that wraps you in warmth and brings cheer to the kitchen, whether you’re feeling under the weather or just craving a bit of classic comfort. With its humble yet vibrant ingredients, it delivers both nostalgia and unbeatable flavor—it’s simply unbeatable when you make it fresh from scratch.
Ingredients You’ll Need
The beauty of Homemade Chicken Noodle Soup is in its straightforward ingredients—they may seem simple, but each one plays a key role. Together, they create layers of flavor and heartiness that just can’t be matched by anything from a can.
- Olive oil: This adds a lovely richness and helps the vegetables soften gently for the perfect soup base.
- Onion (1 medium, diced): When sautéed, onion brings a mellow sweetness and depth to the broth.
- Carrots (2, peeled and sliced): Their pop of color and subtle sweetness brighten every bite.
- Celery (2 stalks, sliced): Celery adds a lovely crunch and unmistakable flavor to classic chicken soup.
- Garlic (3 cloves, minced): Garlic infuses aromatic warmth and irresistible fragrance.
- Low-sodium chicken broth (8 cups): The backbone of the soup—a good broth makes everything else shine.
- Cooked shredded chicken (2 cups): Whether rotisserie or homemade, this delivers that soft, cozy, protein-packed element.
- Dried thyme (1 teaspoon): A small spoonful lends herbal brightness that’s essential to the classic flavor.
- Dried parsley (1/2 teaspoon): For a subtle fresh lift and extra color.
- Bay leaf (1): Adds gentle herbal undertones that tie the broth together beautifully.
- Salt and pepper: Season to your liking as the soup simmers and finishes.
- Egg noodles (6 ounces, about 3 cups): Choose your favorite width; these give the soup its satisfying heart.
- Lemon juice (1 tablespoon, optional): Brightens the flavors at the very end—totally optional, but so worth it.
- Fresh chopped parsley (for garnish, optional): A sprinkle on top just before serving makes everything pop.
How to Make Homemade Chicken Noodle Soup
Step 1: Sauté the Vegetables
Start by warming the olive oil in your favorite large soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook the trio, stirring now and then, for 5 to 7 minutes until the vegetables soften and begin releasing their irresistible aroma. This gentle sauté is the secret to a sweet, soulful base for your homemade chicken noodle soup.
Step 2: Add Garlic and Develop Flavor
Stir in the minced garlic and let it cook for just one minute—any longer and it can turn bitter, but just right means a burst of garlicky goodness that melds beautifully with the veggies you just softened.
Step 3: Pour in Broth and Simmer
Next, pour in that rich chicken broth, scraping up any bits at the bottom of the pot. Bring the mixture to a gentle simmer. This is where the magic happens, and you’ll already start to notice the broth transforming into something wonderfully savory.
Step 4: Add Chicken and Seasonings
Gently stir in the cooked shredded chicken, dried thyme, dried parsley, bay leaf, and a good pinch each of salt and pepper. Allow everything to simmer together for 10 to 15 minutes, giving the flavors time to mingle and intensify, creating that classic “homemade chicken noodle soup” aroma that floats through the house.
Step 5: Cook the Noodles
Now add your egg noodles right into the bubbling soup. Cook for another 8 to 10 minutes, or until the noodles are tender but not mushy. They’ll soak up the broth and become impossibly satisfying in every spoonful.
Step 6: Finish and Adjust Seasonings
Fish out the bay leaf and discard it. If you like a zingy finish, stir in the optional lemon juice now. Give the soup a little taste and adjust the salt and pepper until it’s just right. That final tweak makes all the difference.
Step 7: Serve and Enjoy
Ladle the steaming homemade chicken noodle soup into bowls and scatter fresh parsley over the top. It’s time to gather everyone to the table—just watch those faces light up!
How to Serve Homemade Chicken Noodle Soup
Garnishes
A simple sprinkle of freshly chopped parsley can add a burst of color and a hint of freshness to your homemade chicken noodle soup. For extra zip, a twist of cracked black pepper or a wedge of lemon on the side lets each person tailor their bowl just to their taste. Sometimes a pinch of parmesan or a few crunchy croutons are fun additions, too!
Side Dishes
Warm, crusty bread or soft dinner rolls are the ultimate sidekick, perfect for mopping up that luscious broth. If you want something lighter, a crisp green salad with a tangy vinaigrette pairs beautifully with the savory warmth of homemade chicken noodle soup.
Creative Ways to Present
Serve your homemade chicken noodle soup in wide, shallow bowls so all the colors and textures shine through. For a cozy touch, try ladling it into oversized mugs or small tureens at a family gathering. Hosting friends? Set up a soup bar with bowls of toppings—chopped herbs, lemon wedges, or hot sauce—and let everyone get creative.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover homemade chicken noodle soup to an airtight container and tuck it into the fridge. It’ll keep its quality for up to 4 days, making it perfect for grab-and-go lunches or easy weeknight dinners.
Freezing
If you want to stash homemade chicken noodle soup for later, let it cool and store in freezer-safe containers. One handy tip: if you know you’ll be freezing a batch, cook the noodles separately or leave them out and add fresh ones when you thaw and reheat—the noodles tend to go soft after freezing, and this small trick keeps things just right.
Reheating
Warm your leftover soup gently over medium heat on the stovetop, stirring frequently so nothing sticks. The microwave works in a pinch, too! If the noodles have soaked up some broth, just add a splash of extra stock or water to bring back the perfect soup consistency.
FAQs
Can I use uncooked chicken instead of precooked or rotisserie?
Absolutely! Just add whole chicken breasts or thighs to the simmering broth and let them cook through for about 20 to 25 minutes. Take them out, shred the meat, and return it to the pot for that classic homemade chicken noodle soup experience.
How do I prevent the noodles from getting mushy?
To keep your noodles tender rather than soggy, don’t overcook them in the soup. Alternatively, cook the noodles separately, then add a scoop to each bowl before ladling in the hot soup—especially handy if you’re making the soup ahead.
Is it possible to make homemade chicken noodle soup gluten-free?
Yes! Simply use your favorite gluten-free pasta (such as rice noodles or gluten-free egg noodles) in place of traditional egg noodles, and double-check your chicken broth is gluten-free as well.
Can I use other vegetables in this soup?
Of course! Homemade chicken noodle soup is very forgiving—toss in peas, corn, green beans, or even spinach. Just add heartier veggies early with the carrots and celery, and more delicate ones, like spinach, just before serving.
What’s the best way to add extra flavor?
For even more depth, sauté the vegetables a bit longer for richer flavor, or add a splash of white wine when you pour in the broth. Some cooks love tossing in a parmesan rind, fresh herbs, or a bit of hot sauce for extra zing.
Final Thoughts
When you’re craving real comfort, few dishes deliver like homemade chicken noodle soup. It’s simple to prepare, endlessly adaptable, and always makes a crowd smile. Give it a try, make it your own, and enjoy the warm embrace of a true classic at your next family dinner!
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Homemade Chicken Noodle Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Homemade Chicken Noodle Soup, a classic recipe that’s easy to make and perfect for any time of year. This soul-soothing soup is packed with tender chicken, hearty veggies, and flavorful broth, making it a family favorite.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- Salt and pepper to taste
- 6 ounces egg noodles (about 3 cups)
- 1 tablespoon lemon juice (optional)
- Fresh chopped parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add ingredients: Stir in garlic, pour in chicken broth, add shredded chicken, thyme, parsley, bay leaf, salt, and pepper. Simmer for 10–15 minutes.
- Cook noodles: Add egg noodles and cook for 8–10 minutes until tender. Remove bay leaf.
- Finish and serve: Stir in lemon juice, adjust seasoning, and serve hot garnished with fresh parsley.
Notes
- Use uncooked chicken breasts or thighs if preferred—just simmer in the broth for 20–25 minutes, then shred and return to the soup.
- Leftovers can be stored in the fridge for up to 4 days. For longer storage, cook noodles separately and add just before serving to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 570mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
