The Ultimate Comfort in a Bowl
Nothing beats a warm, comforting bowl of homemade Chicken Noodle Soup on a chilly day or when you’re feeling under the weather. This classic recipe features tender shredded chicken, hearty vegetables, perfectly cooked noodles, and a flavorful broth that will warm you from the inside out.
I love this recipe because it’s easy to make, full of wholesome ingredients, and tastes even better than store-bought versions. Whether you’re making it for a cozy family dinner or as a go-to meal prep option, this soup is always a winner!
Questions I Often Get Asked About This Recipe
Q: What’s the best type of noodles to use?
Egg noodles are traditional and work best because they hold up well in broth, but you can also use rotini, spaghetti, or even gluten-free noodles.
Q: Can I use rotisserie chicken instead of raw chicken?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver—just shred it and add it in towards the end.
Q: How do I make this soup extra flavorful?
Use homemade chicken broth or bone broth for a richer flavor. Adding a squeeze of lemon juice at the end also brightens up the soup.
Q: Can I freeze Chicken Noodle Soup?
Yes! However, it’s best to freeze it without the noodles, as they can become mushy when reheated. Add freshly cooked noodles when serving.
Q: How do I thicken the broth?
For a heartier soup, you can:
- Simmer longer to reduce the liquid.
- Stir in a slurry of cornstarch and water.
- Add a splash of heavy cream for a creamy version.
What You Need to Make Chicken Noodle Soup
Ingredients:
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (homemade or store-bought)
- 2 cups shredded cooked chicken (rotisserie or boiled)
- 2 cups egg noodles
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 teaspoon lemon juice (optional, for brightness)
How to Make Chicken Noodle Soup
Step 1: Sauté the Vegetables
- In a large Dutch oven or stockpot, melt butter over medium heat.
- Add onion, carrots, and celery, and sauté for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Simmer the Broth
- Pour in chicken broth, then add shredded chicken, salt, pepper, thyme, and bay leaf.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes to let flavors meld.
Step 3: Add the Noodles
- Stir in egg noodles and cook for 6-8 minutes, or until tender.
- Remove the bay leaf and discard.
Step 4: Finish & Serve
- Stir in chopped parsley and lemon juice for extra freshness.
- Ladle into bowls and enjoy warm with crusty bread!
Tips for the Best Chicken Noodle Soup
✔ Use bone-in chicken – If cooking from scratch, bone-in chicken adds extra depth to the broth.
✔ Don’t overcook the noodles – Add them towards the end so they stay firm.
✔ Want a richer broth? – Simmer for longer or use a mix of chicken broth and bone broth.
✔ Store noodles separately for leftovers – This prevents them from getting soggy.
✔ For an extra boost – Add a dash of turmeric for color and anti-inflammatory benefits!
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “The BEST homemade chicken noodle soup I’ve ever made! So cozy and flavorful!”
🌟🌟🌟🌟 James K. – “Perfect for meal prep! I froze it without the noodles and added fresh ones later.”
🌟🌟🌟🌟🌟 Samantha W. – “My family LOVED this soup! I used rotisserie chicken, and it was so easy!”
🌟🌟🌟🌟 Lucas R. – “Super comforting and packed with flavor! I added a squeeze of lemon, and it was amazing.”
🌟🌟🌟🌟🌟 Jessica T. – “This is now my go-to soup recipe! It tastes like it’s been simmering all day!”
Printable Recipe
Chicken Noodle Soup
This Chicken Noodle Soup is a classic comfort food packed with tender chicken, fresh vegetables, and a rich, flavorful broth. Perfect for cold days or when you need a cozy meal!
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (homemade or store-bought)
- 2 cups shredded cooked chicken (rotisserie or boiled)
- 2 cups egg noodles
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 teaspoon lemon juice (optional, for brightness)
Instructions
Step 1: Sauté the Vegetables
- In a large Dutch oven or stockpot, melt butter over medium heat.
- Add onion, carrots, and celery, and sauté for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Simmer the Broth
- Pour in chicken broth, then add shredded chicken, salt, pepper, thyme, and bay leaf.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes to let flavors meld.
Step 3: Add the Noodles
- Stir in egg noodles and cook for 6-8 minutes, or until tender.
- Remove the bay leaf and discard.
Step 4: Finish & Serve
- Stir in chopped parsley and lemon juice for extra freshness.
- Ladle into bowls and enjoy warm with crusty bread!
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If You Enjoyed This Recipe, Please Share!
If you loved this Chicken Noodle Soup, don’t keep it to yourself! Share it on social media, pin it on Pinterest, or send it to a friend who loves comforting homemade meals. I’d love to see your versions—tag me if you try it!
