Chicken Noodle Soup

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This is the best homemade Chicken Noodle Soup Recipe ever! This easy chicken noodle soup is flavorful, hearty, healthy and it’s made in one pot in under an hour! Follow our step-by-step instructions & watch the video to learn how to make chicken noodle soup!

overhead view of a bowl of chicken noodle soup with a spoon


Soup season is here! And on a busy weeknight when I want a cozy, healthy meal – or when we’re feeling under the weather – I make our favorite Chicken Noodle Soup (or this chicken rice soup or vegetable soup)!

This easy chicken noodle soup is flavorful, hearty, healthy and it’s made in one pot in under an hour! You’ll say, “goodbye” to canned soups forever once you make this homemade chicken noodle soup!

overhead photo fo a pot of Homemade Chicken Noodle Soup Recipe

Homemade Chicken Noodle Soup Recipe: Ingredients & Substitutions

overhead photo of the labeled ingredients in this Homemade Chicken Noodle Soup Recipe
  • 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. Homemade or store-bought chicken broth works well in this recipe. 
  • Better than Bouillon.  This is the secret ingredient in my chicken soup recipes. You can use a different chicken base, but I have had the best results with this brand. 
  • Raw Chicken Breasts. If you have precooked, leftover chicken you can use that instead. Just 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. 
overhead view of a bowl of Homemade Chicken Noodle Soup

How to Make Chicken Noodle Soup

This best chicken noodle soup recipe is easy to make in one pot in less than an hour. As always, we’ll walk through the process step-by-step, and don’t forget to watch the video!

Begin by cooking the olive oil, onion, carrots, celery and garlic in a large stockpot over medium-high heat until onions are translucent.

Once vegetables are cooked, add the chicken broth and better than bouillon to the stockpot and whisk to combine.

How to Make Chicken Noodle Soup - whisking in broth and chicken base

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.

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.

Serve

Serve this homemade chicken noodle soup with your favorite crusty bread, like this no-knead bread, pretzel bread or the best homemade dinner rolls. Or make these easy homemade biscuits!

Store

Store any leftovers in an airtight container in the refrigerator for 5-7 days. 

overhead view of a pot of Homemade Chicken Noodle Soup

Freeze

Let the chicken noodle soup cool to room temperature, then transfer it to a freezer-friendly, airtight container and freeze for up to 2 months. 

Reheat

Remove frozen chicken noodle soup from the freezer and let thaw in the fridge overnight, or on the counter (faster). You can also let it thaw slightly then transfer the mostly-frozen soup to a pot and thaw it over low heat, stirring often. 

Chicken Noodle Soup in a bowl with a spoon

FAQs about Chicken noodle soup

Why does chicken noodle soup make you feel better?

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.

Can you put raw chicken in soup to cook?

Yes. This recipe calls for raw chicken to be cooked with the rest of the ingredients.

What vegetables are good in chicken noodle soup?

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.

What is the best noodles for chicken soup?

The classic choice is egg noodles, however you can use any pasta or even rice as the starch in chicken noodle soup.

overhead photo of a bowl of Homemade Chicken Noodle Soup

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Homemade Chicken Noodle Soup Recipe

Laura
This is the best homemade Chicken Noodle Soup Recipe ever! This easy chicken noodle soup is flavorful, hearty, healthy and it’s made in one pot in under an hour! Follow our step-by-step instructions & watch the video to learn how to make chicken noodle soup!
5 from 26 votes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 12 Servings
Calories 177
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour

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 

  • 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.
  • 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.
  • Bring mixture to a boil and add noodles.
  • Boil for 10 minutes or until noodles are cooked.
  • Serve warm.

Video

Notes

Ingredient 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, just add it with the broth. 
  • Chicken Broth. Homemade or store-bought chicken broth works well in this recipe. 
  • Better than Bouillon.  This is my secret ingredient in my soup recipes. You can use a different chicken base, but I have had the best results with this brand. 
  • Raw Chicken Breasts. If you have precooked, leftover chicken you can use that instead. Just 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. 
Store
Store any leftovers in an airtight container in the refrigerator for 5-7 days. 
Freeze
Let the chicken noodle soup cool to room temperature, then transfer it to a freezer-friendly, airtight container and freeze for up to 2 months. 
Reheat
Remove frozen chicken noodle soup from the freezer and let thaw in the fridge overnight, or on the counter (faster). You can also let it thaw slightly then transfer the mostly-frozen soup to a pot and thaw it over low heat, stirring often. 

Nutrition

Serving: 1cup | Calories: 177kcal | Carbohydrates: 13g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 879mg | Potassium: 512mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1886IU | Vitamin C: 15mg | Calcium: 28mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




13 Comments

  1. 5 stars
    Delicious Chicken Soup recipe! I doubled the recipe. I left out the thyme because we find it to be a strong, overpowering flavor. I cooked the noodles separately. Prep time was much longer to dice up all those ingredients. I also added some cut up green beans and one diced potato. I will definitely be making this again!

  2. 5 stars
    Recipe is phenomenal! Easy and delicious! Only thing we did was add extra chicken broth. Can also make matzoah balls seperately and add them in at the end.

  3. If I used a precooked rotisserie chicken, what would say is the length of time I should cook the soup before adding the egg noodles? Thanks!

  4. 5 stars
    Damm this really rocked my boat.I used Pappardelle noodles and and an extra 2 cups of no name chicken . I ended cutting up the noodles once cooked as they were too long . Perfect timing for our Fall weather .Congrats great job

    1. 5 stars
      Just cooked up this recipe for homemade chicken noodle soup, using “no yolk” egg noodles, is easy & delicious!

  5. 5 stars
    The recipe was delicious! I added a couple extra cups of chicken broth because we like more juice. It was the best recipe I have found!!!

  6. 5 stars
    I’ve made this twice in the past 2 weeks! It’s AMAZING! I used “Costco” rotisserie chicken the first time, adding it before the noodles. The second time I used the raw chicken breasts as called for. Both tasted great. The first batch I used the egg noodles. I would use less next time, as they swell up decreasing the broth. I used mini Bow Tie pasta the second time. Worked great. This recipe is wonderfully delicious!

  7. This is delicious – I assume the mention of rice being added was incorrected? We didn’t add it…very yummy!