Homemade Chicken Noodle Soup is one of those meals that does not need much fuss to be satisfying. Tender chicken, soft vegetables, noodles, and a well-seasoned broth come together in one pot for a soup that is simple enough for a weeknight but comforting enough to make when you want something warm and nourishing.
The key is building flavor in the broth before the noodles go in. Sautéing the vegetables first gives them more character, while good chicken stock and a modest amount of herbs keep the soup flavorful without making it heavy. Adding the chicken near the end helps it stay tender instead of becoming dry from prolonged cooking.
Chicken Noodle Soup Recipe at a Glance
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course |
|---|---|---|---|---|---|
| 15 minutes | 25 minutes | 40 minutes | 6 | American | Soup |
Ingredients
For the Soup
- 2 tablespoons unsalted butter or olive oil
- 1 medium yellow onion, finely diced
- 2 celery stalks, diced
- 3 medium carrots, peeled and sliced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth or chicken stock
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 bay leaf
For the Chicken and Noodles
- 2 1/2 cups cooked shredded chicken
- 3 cups dried egg noodles
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice, optional
Optional Additions
- 1/2 cup frozen peas
- A pinch of crushed red pepper flakes
- Extra fresh parsley for serving
How to Make Chicken Noodle Soup
- Prepare the vegetables. Dice the onion and celery fairly small so they soften evenly, and slice the carrots into bite-sized pieces. If you are using leftover cooked chicken, shred it into small pieces before starting.
- Sauté the vegetables. Melt the butter in a large soup pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds.
- Build the broth. Pour in the chicken broth and add the salt, black pepper, thyme, rosemary, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.
- Cook the noodles. Add the egg noodles to the simmering broth. Cook according to the package directions, starting to check them a minute or two early. They should be tender but not overly soft.
- Add the chicken. Stir in the shredded cooked chicken during the final few minutes of cooking. Since the chicken is already cooked, it only needs enough time to heat through.
- Finish the soup. Remove the bay leaf. Stir in the chopped parsley and, if desired, add the fresh lemon juice. Taste the broth and adjust the salt and pepper as needed.
- Rest and serve. Remove the pot from the heat and let the soup sit for 3 to 5 minutes. Serve hot with extra parsley if desired.
What You Can Do Better
- Do not overcook the noodles. They continue absorbing liquid after cooking, so take the soup off the heat when they are just tender.
- Use good chicken stock. The broth makes up most of the soup, so a flavorful stock gives you a much better base. Low-sodium stock also makes it easier to control the seasoning.
- Sauté the vegetables first. Giving the onion, celery, carrots, and garlic a few minutes in butter or oil develops more flavor than simply adding them directly to the broth.
- Use moist cooked chicken. Rotisserie chicken, leftover roast chicken, or gently poached chicken are all good choices. Very dry chicken breast can make the soup feel less tender.
- Keep the vegetables evenly sized. Similar-sized pieces cook at roughly the same rate and make the soup easier to eat.
- Taste before adding extra salt. Different chicken stocks contain different amounts of sodium, so always taste the broth before making the final seasoning adjustment.
- Add fresh parsley at the end. It gives the finished soup a cleaner, fresher flavor.
- For leftovers, cook noodles separately. This prevents the noodles from soaking up most of the broth while the soup sits in the refrigerator.
Oven-Baked Chicken Option
If you do not have cooked chicken available, you can bake boneless, skinless chicken breasts while preparing the soup. Preheat the oven to 400°F (200°C). Season 2 medium chicken breasts with salt and pepper and place them in a lightly oiled baking dish. Bake for approximately 20 to 25 minutes, depending on their thickness, until the thickest part reaches 165°F (74°C).
Allow the chicken to rest for a few minutes before shredding or chopping it. Add the cooked chicken to the soup near the end so it warms through without becoming dry.
What to Serve With Chicken Noodle Soup
Chicken noodle soup is satisfying on its own, but it also pairs nicely with crusty bread, garlic bread, homemade rolls, roasted vegetables, or a simple green salad. For a lighter meal, a crisp salad with a tangy dressing makes a good side.
Storage and Reheating
Allow leftover soup to cool slightly, then transfer it to an airtight container and refrigerate for up to 4 days. The noodles will continue absorbing broth as the soup sits, so add a little extra chicken stock or water when reheating if necessary.
Reheat the soup gently in a saucepan over medium-low heat until steaming hot throughout. Avoid boiling it aggressively because this can make the noodles overly soft and the chicken tougher.
Chicken noodle soup can be frozen for up to 2 months. For the best texture, freeze the broth, vegetables, and chicken without the noodles. Cook fresh noodles separately when you reheat the soup and combine them just before serving.
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Nutritional Information
The following nutrition information is an estimate based on the ingredients and serving size listed in this recipe. Actual values can vary depending on the brands used, the type of chicken and stock, and individual portion sizes.
| Nutrient | Per Serving |
|---|---|
| Calories | 330 kcal |
| Protein | 29 g |
| Carbohydrates | 31 g |
| Fat | 10 g |
| Saturated Fat | 4 g |
| Cholesterol | 78 mg |
| Sodium | 720 mg |
| Fiber | 3 g |
| Sugar | 5 g |
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Frequently Asked Questions
Can I bake chicken instead of using cooked chicken?
Yes. Bake seasoned boneless, skinless chicken breasts at 400°F (200°C) for about 20 to 25 minutes, depending on thickness. The chicken is ready when it reaches 165°F (74°C) internally.
How do I keep the noodles from getting mushy?
Do not cook them longer than necessary. Start checking them before the package cooking time is finished and remove the soup from the heat once the noodles are tender. If you are making the soup ahead, cook the noodles separately.
Can I use chicken cutlets?
Yes. Chicken cutlets work well, particularly when you need chicken to cook quickly. Bake or gently poach them until they reach 165°F (74°C), then shred or chop them before adding them to the soup.
Can I prepare chicken noodle soup ahead of time?
Absolutely. The broth, vegetables, and chicken can be prepared a day ahead. For the best noodle texture, cook the noodles separately and add them when the soup is reheated and ready to serve.
What type of noodles works best?
Egg noodles are a classic choice because they cook quickly and have a tender texture. You can also use small pasta shapes such as rotini, macaroni, or farfalle if you prefer.
Can I freeze chicken noodle soup?
Yes, although the noodles may become softer after freezing and thawing. For better results, freeze the soup without noodles and add freshly cooked noodles when reheating.
What temperature should chicken reach?
Chicken should reach an internal temperature of 165°F (74°C) at its thickest point. Using an instant-read thermometer is the most reliable way to check that it is safely cooked.
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