Chicken Noodle Soup Recipe
Updated Sep 24, 2026
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This is the best homemade chicken noodle soup recipe ever! A flavorful homemade broth is loaded with perfectly cooked shredded chicken, egg noodles, carrots, celery and fresh herbs. It’s hearty, healthy and easy to make in one pot in under an hour!
This this chicken noodle soup recipe is one of my favorite dinners when it’s cold outside. It’s so delicious you’ll say “goodbye” to canned soups forever once you try it!
What makes this homemade chicken noodle soup special is that it’s made from scratch in one pot in under an hour, and the chicken cooks right in the broth so it’s super easy! It’s my go-to meal on chilly days, busy weeknights and, of course, whenever someone in our family is feeling under the weather!
Why You’ll Love This Chicken Noodle Soup
- Easy to make. Everything – including the chicken and noodles – cooks in one pot.
- So flavorful. An herby brothy culinary masterpiece.
- Simple ingredients. This chicken noodle soup recipe is made from scratch with ingredients you probably already have on hand.
- Ready in under an hour. It tastes like it has been simmering all day, but it’s easy enough to make for a weeknight dinner.
- Perfect for cold & flu season. This is the meal I make whenever someone in our family isn’t feeling well!
Made this chicken noodle soup today. It’s delicious. My husband and kids love it. They said it was the best soup they have ever had.
– Holly
Homemade Chicken Noodle Soup Recipe: Ingredients & Substitutions
- Olive Oil. Any neutral oil works well in this chicken noodle soup. Suggested substitutes are avocado oil, canola oil, and butter.
- Onion. Yellow, white, red, sweet, any onion variety works well in this recipe.
- Minced Garlic. Garlic powder can be used in place of minced garlic, add it with the broth.
- Chicken Broth. Use your favorite store-bought or homemade chicken broth.
- Better than Bouillon. This is my secret ingredient for making the most flavorful chicken noodle soup. It makes the broth super flavorful without requiring hours of simmering. You can substitute your favorite chicken base, but I love the organic better than bouillon.
- Chicken. I use boneless, skinless chicken breasts in this recipe. Chicken thighs work well too. You can also use leftover chicken or shredded rotisserie chicken. If using precooked chicken, make the soup according to the instructions and add the chicken once the noodles are cooked.
- Fresh thyme, bay leaves, and parsley. You can use dried spices, however I don’t recommend it. Fresh is best.
- Egg noodles. Any noodles work well in this chicken noodle soup recipe, egg noodles are our favorite – but rotini, macaroni, wheels, etc. are all great choices.
How to Make Chicken Noodle Soup
Making homemade chicken noodle soup is easier that you might think! Everything cooks in one pot, including the chicken and egg noodles. We’ll walk through the process step-by-step, and don’t forget to watch the video.
Cook the Vegetables
Begin by cooking the olive oil, onion, carrots, celery and garlic in a large stockpot over medium-high heat until onions are translucent.
Add the Broth
Once vegetables are cooked, add the chicken broth and better than bouillon to the stockpot and whisk to combine.
Cook & Shred the Chicken
Next, add the chicken breasts, parsley, thyme sprigs, bay leaves salt, pepper to the stockpot and stir to combine. Cover and bring the mixture to a boil. After it reaches a boil reduce heat to simmer and simmer for 45 minutes, covered.
Once the chicken is cooked and can easily be shredded with a fork, remove and discard bay leaves and thyme sprigs.
Then, remove the chicken from pot and transfer it to a large bowl or cutting board to shred. Return the shredded chicken to the stockpot.
Cook the Egg Noodles
Once the shredded chicken is returned to the pot, bring the mixture to a boil and add the noodles. Boil for 10 minutes or until noodles are cooked.
How to Serve Chicken Noodle soup
This homemade chicken noodle soup is hearty enough to be a complete meal! We love serving warm bowls with a side of crusty bread for dipping, like this no-knead bread, pretzel bread or the best homemade dinner rolls. Or make these easy homemade biscuits!
If you’d like to serve it with a side dish, pair chicken noodle soup with a simple green salad or a sandwich. Here are a few of our favorite options:
- The best kale salad that’s perfect for fall and winter. Or make this pear salad or apple salad.
- For a soup/salad combo make my BLT sandwiches, the best grilled cheese, or my ham and cheese sliders.
How to Store Chicken Noodle Soup
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 5 days.
Please note that the egg noodles will continue absorbing broth as the soup sits. If you plan on storing a large portion of the soup, you can cook and store the noodles separately and add them to individual servings.
Freeze
Freeze leftover chicken noodle soup in an airtight container for up to 2 months.
Reheat
Reheat chicken noodle soup in a saucepan over medium-low heat until warmed through, or heat individual portions in the microwave. Add additional chicken broth as necessary if the noodles have absorbed too much liquid.
Chicken Noodle Soup Recipe FAQs
Chicken noodle soup contains carbohydrates, protein and vegetables all of which are imperative to giving you the energy to fight off illness. The salt in the soup also helps balance your electrolytes and hydrate your body.
Yes! Raw chicken can cook directly in chicken noodle soup as long as it is cooked completely before serving. In this recipe, boneless chicken breasts simmer in the broth until they’re tender enough to shred.
We usually stick to the classics: celery, onion and carrots. You can really add any vegetable you’d like such as broccoli, peas, corn, zucchini, bell peppers, etc.
Egg noodles are the classic choice and our family’s favorite. Wide egg noodles are delicious as well. You can also use rotini, ditalini, macaroni or another short pasta.
You don’t have to. In this recipe, the noodles cook directly in the soup, which keeps it a simple one-pot meal. However, if you’re making the soup ahead of time or anticipate lots of leftovers, cooking the noodles separately prevents them from absorbing too much broth and drying out the soup.
Yes absolutely. Add about 3 to 4 cups of shredded rotisserie chicken or leftover chicken after the noodles have cooked until it’s warmed through.
Yes. Boneless, skinless chicken thighs are a great substitute for chicken breasts.
Don’t overcook them. Cook the noodles just until they’re tender. If you’re making the soup ahead of time, cook the noodles separately and add them to individual bowls when serving.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Homemade Chicken Noodle Soup Recipe
Video
Ingredients
- 2 Tablespoons olive oil
- 1 cup onion (diced)
- 1 cup carrots (peeled & diced)
- 1 cup celery (finely diced)
- 1 teaspoon minced garlic
- 2 quarts chicken broth (8 cups)
- 1 Tablespoon chicken base (better than bouillon recommended)
- 2 Pounds boneless skinless chicken breasts
- 2 sprigs fresh thyme
- 2 bay leaves
- ½ teaspoon fine sea salt (or to taste)
- ¼ teaspoon black pepper
- 1 Tablespoon fresh parsley
- 4 cups egg noodles
Instructions
Make the Broth
- In a large stockpot, combine olive oil, onion, carrots, celery and garlic. Cook over medium-high heat until onions are translucent (about 5-7 minutes).
- Add chicken broth and better than bouillon to the stockpot and whisk to combine.
Cook & Shred the Chicken
- Add chicken breasts, parsley, thyme sprigs, bay leaves salt, pepper and stir to combine.
- Bring mixture to a boil.
- After it reaches a boil reduce heat to simmer and simmer for 45 minutes, or until chicken is fork-tender.
- Remove and discard bay leaves and thyme sprigs.
- Remove chicken from pot and shred, return it back to the pot.
Cook the Noodles
- Bring mixture to a boil and add noodles.
- Boil for 10 minutes or until noodles are cooked.
Serve!
- Serve warm with your favorite bread or sandwiches.
Notes
- Olive Oil. Any neutral oil works well in this chicken noodle soup. Suggested substitutes are avocado oil, canola oil, and butter.
- Onion. Yellow, white, red, sweet, any onion variety works well in this recipe.
- Minced Garlic. Garlic powder can be used in place of minced garlic, just add it with the broth.
- Chicken Broth. Use your favorite store-bought or homemade chicken broth.
- Better than Bouillon. This is my secret ingredient for making the most flavorful chicken noodle soup. It makes the broth super flavorful without requiring hours of simmering. You can substitute your favorite chicken base, but I love the organic better than bouillon.
- Chicken. I use boneless, skinless chicken breasts in this recipe. Chicken thighs work well too. You can also use leftover chicken or shredded rotisserie chicken. If using precooked chicken, make the soup according to the instructions and add the chicken once the noodles are cooked.
- Fresh thyme, bay leaves, and parsley. You can use dried spices, however I don’t recommend it. Fresh is best.
- Egg noodles. Any noodles work well in this chicken noodle soup recipe, egg noodles are our favorite – but rotini, macaroni, wheels, etc. are all great choices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! Love the shredded chicken and the spice combination. I use orzo pasta with this too.
I’m so happy you love it, Joanne!
Can you substitute turkey instead of chicken?
Absolutely!
This chicken soup is delicious! Currently I am sick with a horrible cold and this soup really hit the spot! Luckily my hubby helped with the chopping!
I’m so sorry you are sick, Lindsay! I hope you feel better and that this soup keeps you nourished as you recover!
Made this chicken noodle soup today. It’s delicious. My husband and kids love it. They said it was the best soup they have ever had. I didn’t have any onions and didn’t want to go to the store. I used minced onions. Will definitely make this again.
Thank you so much Holly!!
I made this almost to recipe, except I accidentally used vegetable base instead of chicken base. The soup is positively delicious. Thank you!
Thank you so much Erica!
Can u make the noodles on the side and not in the soup cause the noodles will soak up the broth
Of course!
I tripled this recipe last weekend for a big family reunion and everyone went crazy over how delicious the soup was. I confess I added a little cayenne pepper since my family likes things with a little kick and it turned out great. Many said it was the best soup they have ever had. Thank you for sharing this fantastic recipe!