There’s nothing quite like a warm bowl of homemade chicken noodle soup. It’s the universal symbol of comfort, a hug in a bowl, and the first thing we crave when we’re feeling under the weather. This classic chicken noodle soup recipe is everything you want it to be: simple, made from scratch with wholesome ingredients, and deeply flavorful. Forget the canned stuff; this easy recipe will become your go-to for chilly evenings, sick days, and whenever you need a little bit of comfort.
Why You’ll Love This Classic Chicken Noodle Soup Recipe
This isn’t just any soup. This is the recipe you’ll make again and again. Here’s why it stands out:
Deeply Flavorful Broth: We build flavor from the ground up, starting with a classic mirepoix and aromatic herbs. No bland soup here!
Tender, Juicy Chicken: Simmering the chicken directly in the broth makes it incredibly tender and infuses the entire soup with rich, savory flavor.
Simple, Wholesome Ingredients: Made with everyday ingredients you likely already have, this recipe is both accessible and nourishing.
One-Pot Wonder: Everything comes together in one large pot or Dutch oven, making cleanup a breeze. It’s the perfect weeknight meal.
The Secret to the Most Flavorful Broth
The soul of any good chicken noodle soup is its broth. The secret isn’t a single magic ingredient, but a simple technique. It starts with sautéing the mirepoix—a mix of onion, carrots, and celery—in butter or olive oil. This simple step caramelizes the vegetables and coaxes out their natural sweetness, creating a deep flavor base that you just can’t get from simply boiling them. Combined with aromatic garlic, a bay leaf, and thyme, this foundation transforms a simple chicken broth into a rich, golden, and unforgettable liquid.
Simple, fresh ingredients are the key to a delicious homemade soup.
Ingredients You’ll Need
Chicken: We recommend using bone-in, skin-on chicken breasts for maximum flavor, but boneless, skinless breasts or thighs also work well.
Mirepoix: A classic trio of yellow onion, carrots, and celery forms the aromatic base of the soup.
Garlic: Freshly minced garlic adds a pungent, savory depth.
Fat: Unsalted butter or olive oil for sautéing the vegetables.
Chicken Broth: A high-quality, low-sodium chicken broth or stock is essential.
Herbs: Dried bay leaf and fresh or dried thyme infuse the broth with classic, earthy notes. Fresh parsley adds a bright finish.
Noodles: Wide egg noodles are the traditional choice for their hearty texture, but any pasta shape will work.
Seasoning: Kosher salt and freshly ground black pepper to taste.
How to Make Homemade Chicken Noodle Soup
Follow these simple steps for a perfect bowl of soup every time. It’s a straightforward process that yields incredibly rewarding results.
Step 1: Sauté the Vegetables (Build the Flavor Base)
In a large Dutch oven or stockpot over medium heat, melt the butter or heat the olive oil. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened but not browned. Add the minced garlic and cook for another minute until fragrant.
Step 2: Simmer and Cook the Chicken
Place the chicken breasts directly into the pot with the vegetables. Pour in the chicken broth, making sure the chicken is fully submerged. Add the bay leaf and thyme. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Step 3: Shred the Chicken
Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board or large bowl. Once cool enough to handle, use two forks to shred the meat, discarding the bones and skin. This is how you get that perfect shredded chicken texture.
Step 4: Cook the Noodles
Return the soup to a simmer. Add the uncooked egg noodles to the pot and cook according to package directions, typically about 7-10 minutes, until al dente. Be careful not to overcook them, as they will continue to soften in the hot broth.
Step 5: Finish and Serve
Return the shredded chicken to the pot. Stir in the fresh parsley and season generously with salt and pepper to taste. Remove the bay leaf before serving. Ladle the hot soup into bowls and enjoy immediately.
Expert Tips for the Best Chicken Noodle Soup
Don’t Boil Vigorously: A gentle simmer is key to keeping the chicken tender and the broth clear. A rolling boil can make the chicken tough.
Skim the Top: As the soup simmers, you may see foam rise to the surface. Use a large spoon to skim this off for a clearer, cleaner-tasting broth.
Cook Noodles Separately for Leftovers: If you plan on having leftovers, cook the noodles in a separate pot. Store the soup and noodles in separate containers to prevent the noodles from becoming mushy.
Taste and Adjust: Always taste your soup before serving. It might need an extra pinch of salt or a crack of black pepper to bring all the flavors to life.
Recipe Variations & Substitutions
This classic recipe is a great starting point. Feel free to customize it to your liking!
What kind of chicken should I use?
While bone-in chicken gives the best flavor, boneless, skinless chicken breasts or thighs work perfectly well. For a super-fast version, you can even use about 3 cups of shredded rotisserie chicken, adding it in at the end with the noodles.
What are the best noodles?
Wide egg noodles are traditional, but you can substitute them with rotini, ditalini, or even broken spaghetti. For a gluten-free option, use your favorite gluten-free pasta.
Can I add other vegetables?
Certainly! Feel free to add corn, peas, or green beans during the last few minutes of cooking. You can also add chopped mushrooms with the mirepoix for an earthier flavor.
A perfect overhead view of our comforting and easy chicken noodle soup.
Storage, Freezing, and Reheating Instructions
Proper storage is key to enjoying your chicken noodle soup for days to come.
Storing in the Refrigerator
Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. As mentioned, the noodles will absorb broth over time, so you may need to add a splash of extra broth when reheating.
How to Freeze Chicken Noodle Soup
This soup freezes exceptionally well! For the best texture, freeze the soup base *without* the noodles. Let the soup cool completely, then ladle it into freezer-safe bags or containers, leaving a little room for expansion. It can be frozen for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight, reheat it on the stove, and cook a fresh batch of noodles to add in.
The Recipe
FL Recipes
Chicken Noodle Soup Recipe (The Ultimate Comfort Food)
This classic, easy-to-make chicken noodle soup recipe is the ultimate comfort food. Made from scratch with a rich, flavorful broth, tender shredded chicken, and hearty egg noodles, it's perfect for a cozy night in or soothing a cold.
In a large Dutch oven or stockpot over medium heat, melt the butter or heat the olive oil. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened.
Add the minced garlic and cook for another minute until fragrant.
Place the chicken breasts into the pot. Pour in the chicken broth, then add the bay leaf and thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
Carefully remove the chicken to a cutting board. Once cool enough to handle, use two forks to shred the meat, discarding bones and skin.
Return the soup to a simmer. Add the egg noodles and cook according to package directions, about 7-10 minutes, until al dente.
Return the shredded chicken to the pot. Stir in the fresh parsley and season with salt and pepper to taste. Remove the bay leaf before serving hot.
Nutrition
Calories: 348kcalProtein: 31gFat: 12gFiber: 3g
Notes
Don't Boil Vigorously: A gentle simmer is key to keeping the chicken tender and the broth clear. Skim the Top: Use a large spoon to skim any foam from the surface for a cleaner-tasting broth. For Leftovers: Cook and store noodles separately to prevent them from getting mushy.
You can use either chicken breasts or thighs. Bone-in, skin-on chicken (breasts or thighs) will yield the most flavorful broth. For a quick shortcut, you can also use pre-cooked rotisserie chicken and add it near the end of the cooking time.
The best way to prevent mushy noodles is to cook them separately and add them to individual bowls just before serving. If you plan on having leftovers, store the cooked noodles and the soup base in separate airtight containers in the refrigerator.
Yes, this soup freezes beautifully! For best results, freeze the soup base *without* the noodles, as they can become soft and mushy upon reheating. Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Cook fresh noodles when you reheat the soup.
Stored in an airtight container in the refrigerator, homemade chicken noodle soup will last for 3 to 4 days. The noodles may absorb more liquid over time, so you might need to add a splash of broth when reheating.
Absolutely! First, sauté the vegetables in a pan, then transfer them to the slow cooker. Add the chicken, broth, and herbs. Cook on low for 6-8 hours or high for 3-4 hours. Remove and shred the chicken, then add it back to the slow cooker with the uncooked noodles for the last 20-30 minutes of cooking time.
If you loved this soul-warming soup, you’re sure to enjoy other classic comfort dishes. Try our incredibly cozy chicken pot pie (coming soon) for a hearty meal or a simple yet elegant baked chicken recipe for your next family dinner. We hope this homemade chicken noodle soup brings warmth and comfort to your kitchen. If you make it, please leave a comment below or share a picture with us on Pinterest. We love to see your creations!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
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