There’s nothing more comforting than a warm bowl of homemade chicken noodle soup.
With tender chicken, hearty vegetables, and perfectly cooked noodles in a flavorful broth, this recipe is simple, wholesome, and perfect for any season.
Why You’ll Love This Recipe
It’s made from scratch with fresh vegetables, herbs, and real chicken.
The broth is light yet full of flavor, perfect for soothing and nourishing.
It uses basic pantry ingredients and comes together in under an hour.
It’s a cozy, classic recipe the whole family will love.
What You’ll Need (Ingredient Highlights)
Chicken breasts provide lean protein that stays tender when shredded.
Egg noodles give the soup its hearty, traditional texture.
Carrots, celery, and onion create a classic aromatic base.
Garlic, parsley, thyme, and a touch of turmeric enhance the flavor.
Low-sodium chicken broth ensures you can adjust seasoning perfectly.
Pro Tips Before You Start
Sauté the vegetables first to bring out their sweetness.
Simmer chicken gently so it stays juicy and tender.
Shred chicken with two forks for rustic, bite-sized pieces.
Cook noodles separately if you want to freeze leftovers (so they don’t soften).
How to Make Homemade Chicken Noodle Soup
Step 1 – Sauté vegetables
Heat oil in a Dutch oven. Add carrots, celery, and onion.
Cook until onions are translucent.
Step 2 – Add seasonings
Stir in salt, garlic, parsley, thyme, black pepper, and turmeric.
Cook for 1 minute.
Step 3 – Add broth and chicken
Pour in chicken broth, scraping the bottom of the pot.
Add chicken breasts and bring to a simmer.
Cover and cook 10 minutes until chicken is cooked through.
Step 4 – Shred chicken
Remove chicken from pot and shred with two forks. Set aside.
Step 5 – Cook noodles
Stir in egg noodles and simmer 10 minutes until al dente.
Step 6 – Finish and serve
shredded chicken to the pot.
Adjust salt and pepper. Serve hot.
What to Serve It With
Crusty bread or dinner rolls for dipping.
A fresh garden salad for a lighter side.
Pair with grilled cheese for the ultimate comfort meal.
Variations / Substitutions
Use chicken thighs for extra flavor.
Swap egg noodles for rice or orzo.
Add extra vegetables like peas, spinach, or corn.
Make it creamy by stirring in a splash of cream at the end.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Freeze (without noodles) for up to 2 months; add fresh noodles when reheating.
Reheat gently on the stove for the best flavor.
FAQs
Can I use rotisserie chicken instead?
Yes, just skip the simmering step and stir in shredded rotisserie chicken before serving.
Can I cook this in a slow cooker?
Absolutely, cook on low for 6–7 hours or high for 3–4 hours, then shred chicken and add noodles.
Do I need to add turmeric?
It’s optional, but it adds warmth and a golden color.
How do I prevent soggy noodles?
Cook them separately and add only to the portion you’re serving.
Can I make this soup gluten-free?
Yes, just use gluten-free noodles or rice instead of egg noodles.
What’s the best broth to use?
Low-sodium chicken broth gives you the most control over flavor.
Final Thoughts
This homemade chicken noodle soup is classic comfort food at its best.
It’s cozy, simple, and filled with nourishing ingredients that taste like home in every spoonful.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.