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!
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.
StoreStore any leftovers in an airtight container in the refrigerator for 5-7 days. FreezeLet the chicken noodle soup cool to room temperature, then transfer it to a freezer-friendly, airtight container and freeze for up to 2 months. ReheatRemove 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.