This chicken noodle soup brings together tender shredded chicken, soft egg noodles, and vegetables simmered in a rich, golden broth that fills your kitchen with the kind of warmth you can actually feel. I first made this soup on a gray Sunday afternoon when my daughter came home from school feeling worn down, and the smell of onions and carrots cooking in olive oil brought her straight to the kitchen. It's surprisingly simple to make from scratch, and the flavor is miles better than anything from a can.
If you're looking for more cozy dinner ideas, you might love this Chicken Parmesan or this Beef Stroganoff that's ready in just 45 minutes.
Why You will Love This Chicken Noodle Soup!
Easy homemade soup doesn't have to mean hours of work or a long list of ingredients. This recipe keeps things straightforward while delivering restaurant-quality flavor. The vegetables are simple, everyday staples you probably already have. The chicken cooks directly in the broth, so you're not juggling multiple pots or dealing with complicated steps.
It's also flexible. You can adjust the salt to your taste, add more vegetables if you'd like, or swap the egg noodles for a different shape. The soup tastes even better the next day after the flavors have had time to marry together.
And if you're feeding a crowd or meal prepping for the week, this recipe makes eight generous servings. It reheats beautifully and freezes well, so you can have homemade comfort food ready whenever you need it.
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Chicken Noodle Soup Ingredients
Here's what goes into this classic chicken noodle soup recipe.
See Recipe Card Below This Post For ingtedient Quantites
- Yellow onion: Diced onion forms the flavor base and adds natural sweetness as it softens.
- Garlic cloves: Minced garlic brings depth and a savory note that complements the chicken broth.
- Carrots: Peeled and diced carrots add sweetness, color, and a tender bite.
- Celery: Diced celery provides a subtle earthiness and helps build the soup's classic flavor.
- Fresh parsley: Minced parsley brightens the finished soup with a fresh, herbal note.
- Olive oil: Used to sauté the vegetables and start building flavor.
- Dried basil: Adds a warm, slightly sweet herbal flavor.
- Dried thyme: Brings a subtle earthiness that pairs beautifully with chicken.
- Bay leaf: Infuses the broth with a gentle, aromatic depth during the long simmer.
- Black pepper: Freshly cracked pepper adds a hint of warmth and spice.
- Salt: Divided throughout the cooking process to season the vegetables, broth, and finished soup.
- Chicken breasts: Boneless, skinless chicken breasts cook in the broth and shred easily for tender bites throughout the soup.
- Chicken broth: Forms the base of the soup and carries all the flavors together.
- Egg noodles: Uncooked egg noodles cook directly in the soup, absorbing the broth and becoming tender and satisfying.
How to Make Chicken Noodle Soup
This homemade soup comes together in one pot with simple steps.
- Prep your ingredients: Dice the onion, mince the garlic, peel and dice the carrots, dice the celery, and mince the fresh parsley. Set the parsley aside for the end.
- Cook the vegetables: Add the olive oil, onion, carrots, and celery to a large soup pot. Cook over medium heat for about 6 minutes, stirring occasionally, until the vegetables soften and start to smell sweet.
- Add the aromatics: Stir in the minced garlic, dried basil, dried thyme, bay leaf, black pepper, and 1 teaspoon of salt. Cook for another 5 minutes, letting the herbs bloom and fill your kitchen with their scent.
- Simmer the chicken: Place the chicken breasts in the pot and pour in the chicken broth to cover them. Put the lid on, bring everything to a boil over high heat, then lower the heat and let it simmer gently for 1 hour. Make sure it continues to bubble softly the entire time.
- Shred the chicken: After an hour, carefully remove the chicken from the pot. Use two forks to pull it into shreds. Taste the broth and add more salt if needed, starting with 1 teaspoon and adjusting to your preference.
- Cook the noodles: Add the egg noodles to the pot and turn the heat to high. Boil until the noodles are tender, about 7 minutes.
- Finish the soup: Return the shredded chicken to the pot. Taste one more time and add salt if you'd like. Stir in the fresh parsley and serve hot.
Substitutions and Variations
Chicken: You can use chicken thighs instead of breasts for a richer flavor. Rotisserie chicken works too, just add it at the end with the noodles.
Noodles: Swap egg noodles for pasta shells, rotini, or even rice if you prefer.
Broth: Use homemade chicken stock if you have it, or substitute vegetable broth for a lighter version.
Herbs: Fresh thyme or basil can replace the dried versions. Use about three times as much fresh as dried.
Vegetables: Add diced potatoes, parsnips, or turnips for extra heartiness.
Equipment For Chicken Noodle Soup
Large soup pot: A heavy-bottomed pot works best for even heat distribution during the long simmer.
Two forks: Perfect for shredding the chicken once it's cooked and tender.
Storage Tips
Let the soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. The noodles will continue to absorb broth as it sits, so you may want to add a splash of water or extra broth when reheating.
To freeze, store the soup in freezer-safe containers for up to 3 months. The noodles can get a bit mushy after freezing, so if you're planning to freeze leftovers, consider cooking the noodles separately and adding them fresh when you reheat.
Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
Expert Tips
- Don't skip the simmer: The full hour of simmering is what builds deep flavor in the broth. Rushing this step means missing out on richness.
- Taste as you go: Broth needs vary depending on the brand, so taste after the chicken comes out and adjust the salt before adding the noodles.
- Shred while hot: The chicken is easiest to shred when it's still warm. Let it cool just enough to handle safely.
- Add noodles last: Cooking the noodles directly in the soup adds flavor, but they'll absorb broth over time. If making ahead, cook noodles separately and add them to individual bowls.
- Use fresh parsley: The bright, fresh flavor makes a noticeable difference at the end.
FAQ
The best chicken noodle soup starts with aromatics like onion, garlic, carrots, and celery. Add boneless chicken, egg noodles, and a good-quality broth. Fresh herbs like parsley and thyme bring everything together. My mom always said the secret is not overthinking it, just use what feels right.
Yes, homemade chicken noodle soup is packed with protein from the chicken, vitamins from the vegetables, and carbohydrates from the noodles for energy. It's lower in sodium than canned versions, and you control exactly what goes in. Plus, it's hydrating and easy to digest when you're under the weather.
The biggest mistake is not simmering long enough, which results in a weak, watery broth. Another is over-salting early, since the broth concentrates as it cooks. Also, adding the noodles too soon can make them mushy. Grandma used to say patience is the most important ingredient.
A really good shredded chicken soup has a rich, flavorful broth that's been simmered long enough to pull flavor from every ingredient. The vegetables should be tender but not mushy, the chicken should be moist and easy to shred, and the noodles should have just the right bite. It's all about balance and taking your time.
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Pairing
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Chicken Noodle Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, sliced carrots, and celery to the pot. Cook for about 6 minutes until vegetables are softened, stirring occasionally.
- Stir in minced garlic, dried basil, thyme, bay leaf, black pepper, and 1 teaspoon salt. Cook for an additional 5 minutes.
- Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then lower the heat to a simmer for 1 hour. Keep it simmering gently, ensuring the chicken is cooked through.
- After an hour, remove the chicken from the pot. Shred the chicken using two forks. Taste the broth and adjust seasoning with additional salt if needed.
- Bring the broth to a boil again and add the egg noodles. Cook for about 7 minutes until the noodles are tender. Return the shredded chicken to the pot and stir.
- Finish the soup with fresh parsley and serve hot.
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