There is nothing quite like a steaming bowl of homemade chicken noodle soup. It’s the ultimate comfort food, a hug in a bowl, and the first thing we crave when we’re feeling under the weather. This recipe isn’t just about opening cans; it’s about building deep, savory flavor from scratch with simple ingredients. Forget the bland, watery soups of the past. This guide will teach you how to create a rich, golden broth and perfectly cooked components for a truly unforgettable meal. This is the only homemade chicken noodle soup recipe you will ever need.
Why This is the Best Homemade Chicken Noodle Soup
What sets a truly great chicken noodle soup apart? It’s all about the layers of flavor. We don’t just boil everything together. We take a few extra, simple steps that make all the difference.
First, we build an aromatic base by gently sautéing the vegetables. This coaxes out their natural sweetness. Second, we use quality chicken and herbs to create a broth that is both rich and clean-tasting. Finally, we finish by cooking the noodles separately to ensure they are perfectly al dente and never mushy. It’s this attention to detail that creates a soup that tastes like it simmered for hours, even though it comes together in about an hour.
The Key Ingredients for Classic Chicken Noodle Soup
The beauty of this recipe lies in its simplicity. You don’t need a long list of fancy ingredients to create a spectacular soup. Here are the core components and why they matter.
The Chicken: Breast, Thighs, or Rotisserie?
You have options when it comes to the chicken. Boneless, skinless chicken breasts are lean and easy to shred. Chicken thighs will provide a richer flavor and more tender meat due to their higher fat content. For a fantastic shortcut, a store-bought rotisserie chicken works wonderfully. Simply shred the meat and add it to the soup at the end.
The Aromatic Base: Mirepoix Explained
Mirepoix is the classic French flavor base of onion, carrots, and celery. Gently cooking these vegetables in a little fat releases their aromas and creates the foundational layer of flavor for our soup. Don’t rush this step!
The Broth: The Soul of the Soup
A high-quality chicken broth or stock is essential. While a homemade stock is incredible, a good store-bought, low-sodium chicken broth is a convenient and excellent alternative. We’ll be adding plenty of our own flavor, so starting with a solid base is key.
The Noodles: Which Variety is Best?
Wide egg noodles are the classic choice for homemade chicken noodle soup. Their tender, slightly chewy texture is perfect for soaking up the delicious broth. However, feel free to use other pasta shapes like rotini, ditalini, or even broken spaghetti.
The Herbs: Fresh vs. Dried
Fresh herbs add a vibrant, bright flavor that dried herbs can’t quite replicate. We use fresh parsley for a clean, peppery finish and a combination of thyme and a bay leaf to add subtle, earthy depth to the broth as it simmers.
How to Make Homemade Chicken Noodle Soup from Scratch
This simple, step-by-step guide will walk you through creating this cozy classic. Follow these instructions for a perfect pot of soup every time.
- Sauté the Aromatics: Start by melting butter or heating olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until they are softened and the onion is translucent. Stir in the minced garlic and cook for one more minute until fragrant.
- Simmer the Soup: Place the chicken breasts into the pot. Pour in the chicken broth, and add the thyme sprigs and bay leaf. Season generously with salt and pepper. Bring the liquid to a boil, then reduce the heat to low, cover, and let it gently simmer for 20-25 minutes, or until the chicken is cooked through.
- Cook the Noodles: While the soup simmers, cook the egg noodles in a separate pot of salted, boiling water according to package directions. Cooking them separately is our secret to preventing them from getting mushy in the soup, especially when storing leftovers. Once cooked, drain them well.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
- Combine and Finish: Return the shredded chicken to the pot of soup. Remove and discard the bay leaf and thyme sprigs. Stir in the fresh parsley. Taste the broth and adjust the seasoning with more salt and pepper as needed.
- Serve: To serve, place a portion of the drained, cooked noodles into each bowl and ladle the hot soup over the top. This ensures every serving is perfect.
Pro Tips for an Unforgettable Soup
- Don’t Boil the Broth: After the initial boil, keep the soup at a gentle simmer. Boiling can make the chicken tough and the broth cloudy.
- Skim the Surface: For an extra-clear broth, use a spoon to skim off any foam that rises to the surface as the soup begins to simmer.
- Season as You Go: Add salt and pepper at different stages of the cooking process to build layers of seasoning. Always taste and adjust at the end.
- Let it Rest: If you have the time, letting the soup rest for 30 minutes before serving can allow the flavors to meld and deepen even further. Looking for another comforting meal? Try this easy lasagna recipe for your next family dinner.
Delicious Variations to Try
While the classic recipe is fantastic, it’s also a great canvas for customization. Once you’ve mastered the basic homemade chicken noodle soup, try one of these simple variations.
- Creamy Chicken Noodle Soup: Stir in a half-cup of heavy cream or full-fat coconut milk at the very end for a richer, creamier texture.
- Add a Little Spice: A pinch of red pepper flakes or a dash of cayenne pepper can add a gentle warmth to the soup.
- Boost the Veggies: Feel free to add other vegetables like peas, corn, or green beans. Add them in the last 5-10 minutes of simmering so they don’t overcook. For another great vegetable-packed meal, check out our low-carb chicken and vegetable skillet.
Storing, Freezing, and Reheating
This soup makes for fantastic leftovers. To store, allow the soup to cool completely and place it in an airtight container in the refrigerator for up to 4 days. It’s best to store the cooked noodles separately to prevent them from absorbing too much liquid.
To freeze, let the soup cool completely. Ladle the soup (without the noodles) into freezer-safe containers or bags, leaving a little room at the top for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight and reheat it on the stovetop. Cook a fresh batch of noodles to add just before serving.
What to Serve with Chicken Noodle Soup
This soup is a hearty meal on its own, but it pairs beautifully with a few classic accompaniments. Serve it with crusty bread for dipping, saltine crackers, or a simple grilled cheese sandwich for the ultimate comfort food combination. A light green salad with a simple vinaigrette also works well. For a sweet finish, consider our chewy chocolate chip cookie recipe.
Frequently Asked Questions
Absolutely! A store-bought rotisserie chicken is a great shortcut. Skip the step of cooking the chicken in the broth. Simply shred the meat and add it to the soup at the end, allowing it to heat through for a few minutes before serving.
The best way to prevent mushy noodles is to cook them separately in a different pot according to package directions. Store the cooked noodles and the soup in separate containers in the fridge. Combine them in the bowl just before serving.
When stored properly in an airtight container, homemade chicken noodle soup will last for 3 to 4 days in the refrigerator.
Wide egg noodles are the classic choice because their tender, porous texture is perfect for soaking up the flavorful broth. However, other pasta shapes like rotini, ditalini, or even broken spaghetti also work well.
To make your soup taste better, start by sautéing the carrots, celery, and onion (mirepoix) until soft to build a sweet, aromatic base. Use a quality chicken broth, and finish with fresh herbs like parsley and thyme for a bright, vibrant flavor.
More Cozy Recipes To Try
If you loved this homemade chicken noodle soup, you’re sure to enjoy some of our other comforting dinner recipes. For a hands-off meal, try our delicious slow cooker chicken breast or a rich Tuscan chicken pasta.
We hope you love this simple and satisfying soup recipe. It’s a testament to the fact that simple, well-made food can be the most rewarding. If you make it, please leave a comment below or share a photo of your creation on Pinterest!
Homemade Chicken Noodle Soup Recipe
Homemade Chicken Noodle Soup (The Only Recipe You'll Ever Need)
Ingredients
Equipment
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
- Place the chicken breasts into the pot. Pour in the chicken broth, and add thyme sprigs and the bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until the chicken is cooked through.
- While the soup simmers, cook the egg noodles in a separate pot of salted, boiling water according to package directions. Drain well.
- Carefully remove the cooked chicken from the pot. Use two forks to shred the meat into bite-sized pieces.
- Return the shredded chicken to the soup. Remove and discard the bay leaf and thyme sprigs. Stir in the fresh parsley. Taste and adjust seasoning as needed.
- To serve, place a portion of cooked noodles into each bowl and ladle the hot soup over top. Enjoy immediately.
Notes
Tip 2: Cook the noodles separately and add them to individual bowls when serving. This prevents them from becoming mushy, especially in leftovers.
Tip 3: For a shortcut, use 3-4 cups of shredded meat from a store-bought rotisserie chicken. Add it at the end with the parsley and heat through.
