This Homemade Chicken Noodle Soup combines tender chicken, egg noodles, and fresh vegetables in a rich, savory broth. It cooks in one pot, is ready in 45 minutes, and costs just $3.05 per serving.
After more than 20 years of cooking for my family, this is the soup I make whenever someone is sick or needs a warm, comforting meal. With 8 kids, I make it often throughout fall and winter, and it always disappears quickly.
My son had a late summer cold with lots of congestion and I think this soup was better than any over the counter medication. it tastes incredible and so simple to make and I love that it is so basic and I don’t need any special ingredients. I had everything on hand. This is a winner and I will be adding to my soup rotation.
-Mary Ann
Why You’ll Love This Recipe!
- Budget Friendly Soup — $12.18 total for a big pot that feeds 4 generously
- So much better than the can
- One pot easy cleanup
- Made with simple grocery store ingredients you likely already have on hand
- Perfect for meal prep
After developing over 150 soup recipes in 14 years of professionally writing recipes I know that chicken noodle soup is the one every home cook needs a reliable version of — and this is mine.
If you love easy homemade soup recipes like this one you will also love our Lasagna Soup, Crockpot Chicken Noodle Soup, and 7 Can Taco Soup. They are all budget-friendly, made with simple ingredients, and the kind of warm comforting dinners your family will request all fall and winter long.
Why Homemade Soup Beats the Can
Homemade chicken noodle soup tastes better than canned soup for three simple reasons. Fresh vegetables sautéed in butter create a deeper flavor, real shredded chicken adds a tender texture, and fresh herbs give the broth a rich, homemade taste.
It is ready in just 45 minutes, but tastes like it simmered all day.
Ingredients
- Boneless skinless chicken breasts or thighs — chicken breasts give a leaner result while thighs stay slightly more tender and juicy after simmering. Both work beautifully. Leftover rotisserie chicken is an excellent shortcut — shred and add in the last 5 minutes of cooking
- Butter — for sautéing the vegetables before adding the broth. Butter adds richness that oil alone cannot replicate
- Carrots — sliced into rounds for the classic chicken noodle soup look. Diced carrots cook faster if you prefer a shorter cook time
- Celery — adds a subtle savory depth and classic flavor to the broth. Do not skip — celery is one of the foundational flavors of authentic chicken noodle soup
- Onion — diced and sautéed until soft for a sweet savory base. Yellow onion gives the most classic flavor
- Minced garlic — adds savory depth to the broth. Fresh minced gives the best result
- Low sodium chicken broth — the base of the soup. Low sodium gives you more control over the final saltiness. For extra depth, stir in a teaspoon of Better Than Bouillon along with the broth. Homemade chicken stock gives an even richer result if you have it.
- Dried thyme and parsley — the classic herb combination that gives chicken noodle soup its signature comforting flavor
- Salt and pepper — always taste before serving and adjust — the saltiness of different broth brands varies significantly
- Egg noodles — the classic noodle choice for chicken noodle soup. Wide egg noodles give the heartiest most satisfying result. Cook separately and add to bowls for the best leftover results
For the full recipe details, scroll to the recipe card.
How to Make Chicken Noodle Soup
Step 1 – Add the chicken breasts, chicken broth, celery, carrots and onions to a large stock pot or dutch oven. Bring the mixture to a boil. Cook until the chicken is cooked through (chicken will be completely white when cooked) and reaches an internal temperature of 165 degrees F.
Step 2 – This generally take approximately 20-30 minutes depending on the size and quantity of the chicken breasts that you are cooking. Remove the chicken, shred and stir it back into the stock pot.
Step 3 – Stir in thyme leaves, minced garlic, salt, pepper, bay leaves and water.
Step 4 – Bring the mixture back to a boil and stir in the egg noodles.
Step 5 – Cook over medium-high for about 8-10 minutes until the noodles are tender and cooked through.
Step 6 – Remove the bay leaves. Serve immediately while warm and enjoy!
Tips for Success
- Sauté the vegetables first. Cooking the carrots celery and onion in butter before adding the broth builds the flavor foundation of the soup — skipping this step gives you a flatter less developed broth
- Cook noodles separately. This is the single most important tip for leftovers — noodles stored in the broth overnight absorb all the liquid and become soft and mushy. Add noodles to individual bowls at serving time
- Simmer low and slow. A hard boil makes the chicken tough and the broth cloudy — keep it at a gentle simmer for the most tender chicken and the clearest most flavorful broth
- Use a hand mixer for shredding. Place cooked chicken in a large bowl and use a hand mixer on low for 15–20 seconds — the fastest and easiest way to shred a large batch perfectly
- Taste before serving. Always taste the finished broth before serving — different chicken broth brands have very different sodium levels and a pinch of salt at the end can make a significant difference
Variations and Substitutions
- Use rotisserie chicken as a shortcut — shred and add in the last 5 minutes to heat through
- Add a squeeze of fresh lemon juice right before serving for a bright finish that elevates the whole bowl
- Swap egg noodles for rice, orzo, or any small pasta
- Add baby spinach or kale in the last 2 minutes of cooking for extra nutrition
- Make it creamy — stir in ½ cup of heavy cream in the last 5 minutes for a creamy chicken noodle soup
- Use homemade chicken stock instead of store-bought for an even richer more flavorful broth
What to Eat with Chicken Noodle Soup
We love to serve this soup with crackers or warm bread like Easy Homemade Dinner Rolls Recipe or these Homemade Hawaiian rolls. Bread is my favorite side dish to serve with this soup.
I love serving soups with homemade breads that I can easily dip into the flavorful broth in this recipe.
Storage and Freezer Instructions
Refrigerator
- Store leftovers in an airtight container for up to 3-4 days.
Freezer
- Freeze the soup base without the noodles for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add freshly cooked noodles after reheating
Reheating
- Reheat on the stovetop over medium heat stirring occasionally — add a splash of chicken broth if the soup has thickened. Cook fresh noodles and add to bowls right before serving
Frequently Asked Questions
The soup was boiled too hard — always keep it at a gentle simmer rather than a rolling boil for a clear golden broth.
If you have a problem with your noodles being mushy, then I would recommend cooking them separately. Then when you are ready to serve this soup, place a serving of the noodles in a bowl and top with the soup mixture.
Yes — add the chicken, broth, carrots, celery, and onion to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, stir it back in, and add cooked noodles just before serving so they don’t get mushy. For a fully separate slow cooker method, see our Crock Pot Chicken Noodle Soup.
Yes — shred the meat and add it in the last 5 minutes of cooking to heat through. It is the fastest shortcut for this recipe.
You can cook the noodles in the soup or you can cook them separately. I like to make things easy and make the noodles while cooking the soup.
More Easy Soup Recipes
We love hearing from you. If you make this Homemade Chicken Noodle Soup, make sure to leave us a comment.
Homemade Chicken Noodle Soup
Ingredients
- 2 boneless skinless chicken breasts
- 8 cups chicken broth (low sodium)
- 4 celery stalks (chopped)
- 4 whole carrots (peeled and chopped)
- ½ onion (diced)
- ¼ teaspoon dried thyme leaves
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Bay Leaves
- 2 cups Egg noodles
- 2 cup water
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Instructions
- Add 2 boneless skinless chicken breasts, 8 cups chicken broth, 4 chopped celery stalks, 4 peeled and chopped carrots, and ½ diced onion to a large stock pot or Dutch oven.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and cook for 20-30 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Remove the chicken from the pot and shred it with two forks.
- Return the shredded chicken to the stock pot.
- Stir in ¼ teaspoon dried thyme leaves, 1 teaspoon minced garlic, ½ teaspoon salt, ½ teaspoon pepper, 2 bay leaves, and 2 cups water.
- Increase the heat and bring the soup back to a boil.
- Stir in 2 cups egg noodles.
- Cook over medium-high heat for 8-10 minutes, stirring occasionally, until the noodles are tender.
- Remove and discard the 2 bay leaves.
- Serve immediately while warm and enjoy.
Turned out great! It’s a new favorite.
I’m so glad you enjoyed it! Thank you so much for sharing and for the positive review!
So good, and quick
Thank you so much for the comment and the positive review – Thank you for sharing!
Great soup. Easy to make and will fill the tummy. Nice tips for adding other flavors.
Terry – Thank you SO much! I’m glad you also enjoyed the tips for variations!
This was the first time I’ve ever made chicken noodle soup and it was amazing!
Elizabeth – That’s great to hear! Thank you so much!