This tried-and-true Chicken Noodle Soup is an old-fashioned recipe that’s made from scratch, just like my mom used to make. Loaded with tons of tender chicken, egg noodles, and fresh veggies, it’s the ultimate comfort food that’s one of our family favorites.
Table of Contents
Chicken Noodle Soup Recipe with Egg Noodles
Simple, warm, and cozy, this chicken noodle soup is the kind of homestyle soup you most likely had growing up, but we’ve made improvements for the perfect cup of soup. It’s made with tender shredded chicken, a medley of hearty veggies, and delicate noodles simmered together in a delicious and flavorful broth.
And the best part? It’s ready in under an hour. Normally a great chicken noodle soup will take hours to simmer, but we’ve reworked the recipe so that it’s ready in less time and tastes even better.
This homemade chicken noodle soup recipe makes a delicious meal for any time of year. It’s hearty and warming on cold winter days, yet light enough to enjoy during the summer. Plus, because everything cooks in one large pot, cleanup is a breeze. I love to serve it with a buttery piece of this Sweet and Fluffy Cornbread or some of these Zesty Ranch Ritz Crackers.
If you’re looking for other scrumptious chicken soup recipes, be sure to check out this Crack Chicken Soup and this Chicken Tortilla Soup.
Why You Will Love This Homemade Chicken Noodle Soup with Egg Noodles
- Easy recipe – Making a big batch of this soup from scratch is super easy using just a handful of simple ingredients that you probably keep on hand.
- Rich flavor – This soup is packed with juicy chicken, delicious noodles, and tender veggies, all cooked in a flavorful broth.
- Homemade goodness – Opening a can of Campbell’s Chicken Noodle soup may be convenient, but nothing compares to the way a piping hot homemade bowl of chicken noodle soup tastes.
- Comforting – Whether it’s to warm up on cold nights in the winter or for sick days during flu season, there is nothing more comforting than homemade chicken soup.
Chicken Noodle Soup from Scratch Ingredients
- Olive oil and unsalted butter – Used to sauté the vegetables as well as provide a rich flavor to the broth.
- Vegetables – We use a medley of yellow onions, celery stalks, and peeled and sliced carrots.
- Chicken – We used boneless, skinless chicken breast, but you can use thighs if you prefer dark meat.
- Seasonings – Minced garlic cloves, bay leaves, freshly cracked black pepper, and kosher salt are added to create the flavorful broth.
- Fresh herbs – Fresh thyme, fresh rosemary, and fresh parsley gives this homestyle chicken noodle soup a lot of flavor.
- Chicken broth – Feel free to use chicken bone broth or homemade chicken broth if you have extra time.
- Wide egg noodles – These homestyle egg noodles are perfect for this soup, but I’ve added some other options below.
- Fresh lemon juice – This is an optional ingredient used to add a pop of fresh citrus flavor to the soup.
How to Make Homemade Chicken Noodle Soup with Egg Noodles
Step One: Sauté the Veggies
- Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat. Add onions, celery, carrots, salt, and pepper. Cook, stirring occasionally, until softened, about 7–10 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
Step Two: Add the Chicken
- Add the chicken breasts, thyme, rosemary, bay leaves, chicken broth, and water. Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, for about 25 minutes.
Step Three: Shred the Chicken
- Transfer the cooked chicken to a cutting board and discard the thyme, rosemary, and bay leaves.
- Shred or dice the chicken into bite-sized pieces.
Step Four: Add the Noodles, Garnish and Serve
- Return the diced or shredded chicken to the hot broth along with the egg noodles. Continue to cook the soup over medium-low heat until the pasta is al dente tender, about 10 minutes.
- Turn the heat off and stir in the chopped parsley and lemon juice. Serve immediately.
Chicken Noodle Soup Recipe from Scratch Variations
- Chicken meat – Store-bought rotisserie chicken can be used in a pinch. Just add it toward the end when you add the noodles. We used boneless, skinless chicken, but you can also use a whole chicken or bone-in chicken breasts if you’d like. Just make sure you scoop out any chicken bones that may be remaining in the broth.
- Dried herbs – You can use dried herbs and spices instead of fresh ones if that’s what you have on hand.
- Other pasta shapes – Instead of egg noodles, consider using ditalini, rotini, or fusilli.
- Creamy chicken noodle soup – Create a creamy broth by adding 4 ounces of cream cheese and about 1/4 cup heavy cream during the simmering process.
- Other seasonings – Feel free to add other seasonings like a little bit of fresh dill, crushed red pepper flakes, onion powder, or garlic powder.
- Homemade stock – You can swap the chicken broth for homemade chicken stock if you prefer.
Storing Chicken Noodle Soup with Chicken Breast
- Refrigerator – If storing the leftovers with the noodles, they can be stored in the refrigerator in an airtight container for about 2 days. If you store the noodles and soup separately, you can store them in the fridge for up to 3–4 days. Reheat on the stove or in the microwave until warmed through.
- Freezer – You can also freeze leftover soup up to a couple of months. The noodles will be extra soft once thawed and reheated, but the soup will still taste great.
What To Serve with Chicken Noodle Soup
- Bread – Saltine crackers, Ranch Ritz Crackers, garlic bread, Bread Sticks, or any crusty bread you like.
- Sandwiches – Grilled cheese, turkey/ham, and egg salad sandwiches are all great choices.
- Salad- Soup and salad are a classic combo. A simple green salad with your favorite fresh veggies is a good choice.
- Roasted or air fryer vegetables – Brussels sprouts, broccolini, zucchini, and asparagus.
Chicken Noodle Soup Recipe with Egg Noodles FAQs
No. The broth is simmering enough to cook the noodles.
If you’re making this easy chicken noodle soup recipe for meal prep and reheating it several times, it’s best to cook the noodles separately, add them to the bowl, and then spoon the soup over them.
For this recipe, the chicken cooks in the broth. If you need a shortcut, you can use pre-cooked chicken, such as rotisserie chicken from the grocery store or leftover chicken from the night before.
The noodles tend to soak up a lot of seasonings, so you may want to taste test near the end of cooking. If it tastes a little too bland, you can always add more seasonings.
More Soup Recipes
- Broccoli Cheese Soup
- Sausage Tortellini
- Hamburger Soup
- Slow Cooker Minestrone Soup
- Corn Chowder
- Instant Pot Chicken Noodle
- Easy Chili Recipe
Chicken Noodle Soup
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 1 medium yellow onion diced
- 3 stalks celery sliced
- 2 large carrots peeled and sliced
- 1 teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 garlic cloves minced
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 3 sprigs fresh thyme
- 1 sprig Rosemary
- 2 dried bay leaves
- 6 cups low-sodium chicken broth
- 6 ounces wide egg noodles
- ¼ cup finely chopped fresh parsley
- 2 Tablespoons fresh lemon juice optional
Instructions
- Heat the olive oil and butter in a large stockpot over medium heat. Add onions, celery, carrots, salt, and pepper. Cook, stirring occasionally, until softened, about 7 -10 minutes.1 Tablespoon olive oil, 1 Tablespoon unsalted butter, 1 medium yellow onion, 3 stalks celery, 2 large carrots, 1 teaspoon Kosher salt, ½ teaspoon freshly cracked black pepper
- Add the garlic and cook until fragrant, about 1 minute.3 garlic cloves
- Add the chicken, thyme, rosemary, bay leaves, chicken broth, and water. Bring to a boil over medium-high heat.1 ½ pounds boneless, 3 sprigs fresh thyme, 1 sprig Rosemary, 2 dried bay leaves, 6 cups low-sodium chicken broth
- Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, for about 25 minutes.
- Transfer the cooked chicken to a cutting board and discard the thyme, rosemary, and bay leaves.
- Shred or dice the chicken into bite-size pieces.
- Return the chicken to the soup along with the egg noodles. Continue to cook the soup over medium-low heat until the pasta is tender, about 10 minutes.6 ounces wide egg noodles
- Turn the heat off and stir in the chopped parsley and lemon juice. Serve immediately¼ cup finely chopped fresh parsley, 2 Tablespoons fresh lemon juice
Notes
- Refrigerator – If storing the leftovers with the noodles, they can be stored in the refrigerator in an airtight container for about 2 days. If you store the noodles and soup separately, you can store them in the fridge for up to 3–4 days. Reheat on the stove or in the microwave until warmed through.
- Freezer – You can also freeze leftover soup up to a couple of months. The noodles will be extra soft once thawed and reheated, but the soup will still taste great.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
Leave a Review!