Homemade Chicken Noodle Soup – Quick, Delicious & Healing

Homemade Chicken Noodle Soup is more than just a meal—it’s a bowl of warm memories, especially when you’re feeling under the weather or it’s freezing outside. With the focus keyword front and center, we’re diving into a go-to classic that deserves a spot on your regular dinner rotation. Whether you’re battling a cold, feeding a crowd, or just craving something cozy, this easy, nourishing dish checks all the boxes.

It’s made with tender chicken, hearty egg noodles, fresh carrots, and celery all swimming in a savory broth that practically gives you a hug from the inside out. Even picky eaters can’t resist a bowl of this comfort classic. And the best part? You can have it on the table in just 40 minutes. Yes, really.

Table of Contents

What is Homemade Chicken Noodle Soup?

Homemade Chicken Noodle Soup is the kind of old-school comfort food that never goes out of style. It’s that warm, steamy bowl your grandma used to make, packed with goodness and love. This soup starts with juicy chunks of chicken (we’re using boneless, skinless breasts for ease), simmered with simple pantry staples like carrots, celery, and garlic. Then we toss in egg noodles, season it just right, and boom—soup’s on.

Unlike store-bought versions that can be overly salty or taste a bit like the inside of a can, this homemade version tastes fresh, flavorful, and… well, actually homemade. It’s perfect for lunch leftovers or when someone in the house inevitably catches that winter bug. Spoiler alert: it also makes your kitchen smell like magic.

Reasons to Try Homemade Chicken Noodle Soup

Need a reason? Let’s go with a few. First, homemade chicken noodle soup is quick—done in under 45 minutes start to finish. That’s faster than delivery, and you control what goes in it (yes to extra garlic, no to mystery sodium bombs).

Second, it’s kid-friendly, mom-approved, and picky-eater-proof. Seriously, try to find someone who says no to a warm bowl of noodle-y goodness. Third, it’s great for meal prep. Make a batch Sunday night and you’ve got cozy lunches all week. Plus, it freezes beautifully—your future self will thank you. And let’s not forget, it’s good for the soul. There’s a reason people call it nature’s penicillin. And if you’re looking for something with a similar vibe, try our Italian Penicillin Soup next.

Ingredients Needed to Make Homemade Chicken Noodle Soup

• 3–4 boneless, skinless chicken breasts (about 1 pound)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups egg noodles
• 1 tsp dried thyme
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper to taste
• Olive oil (for sautéing)

Instructions to Make Homemade Chicken Noodle Soup

Making homemade chicken noodle soup from scratch doesn’t have to be complicated. In fact, this step-by-step guide is all about keeping it simple, satisfying, and soup-er cozy. Whether it’s your first time making soup or you’re a seasoned home cook, these clear and detailed directions will walk you through every step, from prep to spoonful. Let’s get into it.

Step 1: Prep Your Ingredients Like a Pro

Before the cooking begins, do yourself a favor and get everything prepped and ready. Dice two medium carrots and two celery stalks into small bite-sized pieces. Mince three cloves of garlic—you can use a garlic press if you’re short on time. Lay out your chicken breasts and measure your egg noodles, thyme, salt, and pepper. Prepping first makes cooking smoother and helps prevent that last-minute scramble.

Pro Tip: If you need help with chopping techniques or want to know how to properly mince garlic, check out our handy ingredient preparation tips for step-by-step guidance.

Step 2: Sauté Garlic for a Flavor Boost

Heat a drizzle of olive oil in a large soup pot or Dutch oven over medium heat. Once it’s hot, add your minced garlic. Stir frequently and cook for about 1 minute until it’s fragrant but not browned. This step adds a flavorful base that makes the soup taste like it simmered all day—even though it only takes about 40 minutes from start to finish.

If you’re looking to layer even more flavor, you can also toss in a pinch of red pepper flakes or a dash of onion powder here.

Step 3: Add Chicken and Broth — Simmer to Perfection

Carefully place the chicken breasts into the pot. Then pour in 6 cups of low-sodium chicken broth. Bring the mixture to a gentle boil over medium-high heat. Once it starts to bubble, reduce the heat to low and let it simmer for about 10–12 minutes, or until the chicken is fully cooked and tender.

You’ll know the chicken is ready when it reaches 165°F inside and pulls apart easily with a fork. Simmering it in the broth not only cooks it but also infuses the soup with that deep, homey chicken flavor.

Need a shortcut? You can absolutely use shredded rotisserie chicken here—just simmer the broth solo for flavor, and add the chicken in Step 5. We cover more options like this in our guide to ingredient substitutions.

Step 4: Add the Veggies and Noodles

Once the chicken is cooked, use tongs to remove it from the pot and set it aside to cool slightly. Toss the diced carrots and celery into the simmering broth. Let those cook for 3–4 minutes so they start to soften.

Then, add 2 cups of egg noodles to the pot and stir gently. Let everything simmer together for about 8–10 more minutes, or until the noodles are tender and the vegetables are just the right level of soft (but not mushy).

Note: Want to try a different pasta? Feel free to use orzo, fusilli, or gluten-free noodles. Our Mediterranean Orzo Soup is a great example of how versatile soups can be with different grains.

Step 5: Shred the Chicken and Stir It Back In

While the noodles are cooking, take your cooked chicken and shred it using two forks. You can also chop it into cubes if you prefer chunkier bites. Once done, return the shredded chicken to the pot and stir it in gently.

Add 1 teaspoon of dried thyme, and season with salt and pepper to taste. Give everything a good stir and let it simmer for 2–3 more minutes to meld the flavors.

Feeling fancy? Stir in a squeeze of fresh lemon juice or a handful of baby spinach for a little extra brightness and color.

Step 6: Finish with Fresh Herbs and Serve Warm

Right before serving, sprinkle in a tablespoon of fresh chopped parsley. This adds a fresh, herbaceous finish that really makes the soup feel vibrant and homemade.

Ladle the soup into bowls and serve warm with your favorite bread, crackers, or a classic grilled cheese sandwich on the side. You can also pair it with a fresh salad if you’re looking for a light lunch or dinner combo.

Want more cozy soup ideas? You’ll love our Creamy Cauliflower Soup and White Chicken Lasagna Soup—both perfect companions for chilly nights or meal prep.

What to Serve with Homemade Chicken Noodle Soup

This soup plays well with just about anything. Classic go-tos include buttery toast, crackers, or a warm, flaky biscuit. Feeling fancy? Try pairing it with a grilled cheese or a spinach-artichoke panini. If you want to keep things light, a crisp salad with vinaigrette works beautifully. Bonus points for adding a squeeze of lemon to your soup—it brightens the flavor in the best way. Oh, and if you’re into soups (clearly, you are), you’ll also love our Creamy Cauliflower Soup on the side for a little veggie balance.

Key Tips for Making Homemade Chicken Noodle Soup

Tip one: Don’t overcook the noodles. They’ll soak up broth like a sponge, especially if you’re storing leftovers. Tip two: Use low-sodium broth so you can salt to taste without overdoing it. Tip three: Fresh herbs make a huge difference—parsley, dill, or even a touch of rosemary can take it from basic to “Whoa, did you make this yourself?” Tip four: If you’re short on time, rotisserie chicken works like a charm. Just skip the simmering step and toss in shredded cooked chicken at the end. And lastly, feel free to toss in other veggies you’ve got hanging around—peas, corn, even spinach will fit right in.

Storage and Reheating Tips for Homemade Chicken Noodle Soup

Store leftovers in an airtight container in the fridge for up to 4 days. If you’re meal prepping, keep the noodles separate so they don’t turn mushy—just add them in before serving. Freezing? Go for it! Just skip the noodles before freezing, and add them fresh when you reheat. Reheat on the stovetop over medium heat or in the microwave (with a lid to avoid a splatter disaster). Add a splash of broth or water to loosen it up, because soups thicken in the fridge like it’s their job.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicier and add more flavor. Just trim the fat first.

Can I make it gluten-free?
Yep! Just sub in gluten-free noodles and double-check your broth label.

What’s the best way to shred chicken?
Two forks work great, or use a mixer if you’ve got a big batch.

Can I make this in a slow cooker?
Yes! Toss everything in (except noodles), cook on low 6-7 hours. Add noodles in the last 30 minutes.

Is it freezer friendly?
Totally. Just freeze it without the noodles and add them fresh when reheating.

Final Thoughts

Homemade Chicken Noodle Soup is a true kitchen MVP. It’s warm, hearty, and just plain satisfying. Whether you’re cooking for the family, stocking the freezer, or chasing off a cold, this classic hits the spot every single time. And since it’s ready in under an hour with ingredients you probably already have, there’s no reason not to make it a regular in your meal plan. Hungry for more comfort food recipes? Don’t miss our Mexican Chicken Lime Soup or creamy White Chicken Lasagna Soup. Now go grab your spoon—your soul-soothing bowl awaits.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print