Chicken Noodle Soup Recipe

I’ve been making chicken noodle soup for years, and I can tell you there’s a world of difference between the canned stuff and a bowl made from scratch. The secret isn’t just in the ingredients—though they matter—it’s in understanding how each component works together to create that perfect balance of comfort and flavor that’ll have your kitchen smelling like home.

Recipe

This isn’t just any chicken noodle soup—this is the soul-warming, cold-fighting, hug-in-a-bowl recipe that’s going to become your go-to comfort food for life. I’ve made this countless times, tweaking and perfecting every detail, and I can tell you with absolute certainty that once you taste this version, you’ll never go back to the canned stuff.

What makes this recipe truly special is the combination of slow-simmered chicken that falls apart at the touch of a fork, perfectly tender egg noodles that don’t turn mushy, and a golden, aromatic broth that’s been enriched with fresh herbs and a secret splash of white wine that adds incredible depth.

The magic happens when you build the flavor base from scratch—sautéing fresh carrots, celery, and onions until they’re caramelized and fragrant, then letting everything bubble together into pure liquid comfort.

Every spoonful delivers that perfect balance of rich, savory broth, tender chunks of chicken, and hearty vegetables that somehow taste like they’ve been simmering in grandma’s kitchen all day.

The best part? This recipe is actually simple enough for any home cook to master, and the incredible aroma alone will have your family gathering in the kitchen before it’s even finished cooking.

Ingredients

Nothing beats the soul-warming comfort of homemade chicken noodle soup, and the secret lies in choosing the right ingredients. While this recipe is wonderfully forgiving, a few key components will make the difference between “good” and “unforgettable.”

The beauty of this classic lies in its simplicity—each ingredient plays a vital role in building layers of flavor that’ll have your kitchen smelling like pure comfort.

For the Broth Base:

• Whole chicken or chicken thighs – Bone-in, skin-on is non-negotiable here! The bones create rich gelatin while the skin adds incredible depth. No boneless breasts—they’ll just dry out and rob you of flavor.
• Yellow onion – The foundation of flavor. Sweet onions work too, but yellow gives that perfect savory base.
• Carrots – Go for real carrots, not baby carrots. Peel and chop them yourself for the best texture and sweetness.
• Celery stalks – Don’t forget the leaves! They pack serious flavor punch that most people throw away.
• Fresh garlic cloves – At least 4 cloves, smashed. Garlic powder won’t cut it here.
• Bay leaves – 2-3 dried leaves are essential for that deep, earthy backbone.
• Fresh thyme sprigs – Dried works in a pinch, but fresh thyme elevates everything.

For the Soup:

• Wide egg noodles – The classic choice, but rotini or even broken spaghetti works beautifully if that’s what you have.
• Chicken or vegetable stock – If you’re not making from scratch, use low-sodium so you control the salt level.
• Fresh parsley – Chopped fine for that bright, fresh finish. Dried parsley is basically green confetti—skip it.
• Salt and black pepper – Kosher salt for seasoning control, freshly cracked pepper for the best flavor.
• Optional flavor boosters – A splash of white wine, fresh dill, or even a parmesan rind simmered in the broth for extra richness.

How to Make the Best Classic Homemade Chicken Noodle Soup

Start with your chicken broth base****

Begin by heating 8 cups of chicken broth in a large pot over medium-high heat. If you’re using homemade broth, this is where all those rich flavors really shine through. Store-bought works perfectly too—just choose a good-quality, low-sodium version so you can control the salt level.

The key here is getting your liquid foundation hot and ready before adding other ingredients, which helps everything cook evenly.

Add your aromatic vegetables****

Toss in 2 diced carrots, 2 diced celery stalks, and 1 diced medium onion to the simmering broth. These are your flavor builders, so don’t rush this step. Let them simmer for about 8-10 minutes until they start to soften but still have a slight bite.

You want them tender enough to eat comfortably but not mushy—they’ll continue cooking as the soup simmers. Pro tip: cutting your vegetables into uniform pieces guarantees even cooking.

Season and enhance the flavor

Add 2 minced garlic cloves, 1 teaspoon dried thyme, 1 bay leaf, and salt and pepper to taste. The garlic should only simmer for about a minute before the next step—any longer and it might become bitter.

This is where your soup transforms from basic broth to something that smells like home. Taste as you go and adjust seasonings, but remember that flavors will concentrate as the soup reduces.

Incorporate the cooked chicken

Add 2-3 cups of shredded or diced cooked chicken to the pot. Whether you’re using leftover rotisserie chicken, poached chicken breasts, or chicken you’ve specifically cooked for this soup, make certain it’s already fully cooked.

The chicken just needs to heat through and absorb the flavors of the broth. If your chicken seems dry, don’t worry—the hot broth will help rehydrate it and make it tender again.

Cook the noodles perfectly

Bring the soup to a rolling boil and add 6-8 ounces of egg noodles (wide or medium work best). Here’s a vital tip: only add noodles if you plan to serve the soup immediately, as they’ll continue absorbing liquid and become mushy in leftovers.

Cook the noodles directly in the soup for 6-8 minutes or according to package directions until they’re tender but still have a slight bite. Stir occasionally to prevent sticking.

Final seasoning and fresh touches

Remove the bay leaf and taste your soup for final seasoning adjustments. This is your last chance to perfect the salt, pepper, and herbs. If you want to add fresh parsley or dill, stir in 2-3 tablespoons now for a bright, fresh finish.

The herbs will wilt slightly but maintain their vibrant flavor. If your soup seems too thick, add a bit more broth; if it’s too thin, let it simmer uncovered for a few more minutes.

Serve immediately for best results

Ladle the hot soup into bowls and serve right away while the noodles are at their perfect texture. If you’re planning to have leftovers, consider cooking the noodles separately and adding them to individual bowls as you serve—this prevents them from getting soggy.

The soup base without noodles will keep beautifully in the refrigerator for up to 4 days and actually tastes even better the next day as flavors meld together.

Chef Tips

Make your own broth for superior flavor instead of using store-bought versions. I recommend roasting chicken bones first to develop deeper taste.

For ideal flavor pairing, add herbs during the last ten minutes of cooking to preserve their brightness.

Master these cooking techniques: simmer gently to avoid cloudy broth, and cook noodles separately to prevent mushiness.

Nutrition

This homemade chicken noodle soup provides a well-balanced combination of protein, carbohydrates, and essential nutrients. A typical serving contains moderate calories while delivering important vitamins and minerals from the chicken, vegetables, and noodles.

What You’ll Love About This Recipe

There’s something magical about a steaming bowl of homemade chicken noodle soup that instantly makes everything feel better. This recipe brings together tender chicken, perfectly cooked noodles, and fresh vegetables in a rich, golden broth that tastes like a warm hug from grandma’s kitchen.

Comfort in Every Spoonful – This isn’t just soup, it’s liquid comfort food that soothes your soul and fills your belly with pure satisfaction. It makes it the perfect remedy for cold days, sniffles, or when you simply need something that feels like home.

Simple Ingredients, Amazing Results – You probably already have most of these pantry staples and fresh ingredients at home. This means you can create this restaurant-quality soup without any fancy shopping trips or complicated techniques.

One-Pot Wonder – Everything cooks together in one big pot. You’ll spend more time enjoying the delicious aromas filling your kitchen and less time scrubbing dishes afterward. This makes cleanup as easy as the cooking process itself.

Recipe Card

This comforting chicken noodle soup combines tender chicken, hearty vegetables, and egg noodles in a flavorful broth that’s perfect for cold days or when you need a warming meal.

The recipe creates a classic homestyle soup with simple ingredients that come together to deliver maximum comfort and taste.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
2. Add garlic and cook for another minute until fragrant.
3. Pour in chicken broth, add thyme and bay leaf. Bring to a boil.
4. Add egg noodles and cook according to package directions, usually 6-8 minutes.
5. Stir in shredded chicken and heat through for 2-3 minutes.
6. Season with salt and pepper to taste. Remove bay leaf.
7. Garnish with fresh parsley before serving.

Notes:

For best results, use rotisserie chicken or leftover roasted chicken.

If using raw chicken, cook it separately first. Don’t overcook the noodles as they’ll continue to soften in the hot broth.

Equipment:

Large soup pot, wooden spoon, knife, cutting board

Time:

Prep time: 15 minutes

Cooking time: 20 minutes

Cuisine: American

Serving: 6 servings