Homemade Chicken Noodle Soup

There’s nothing quite like a steaming bowl of homemade chicken noodle soup to warm you up from the inside out. It’s my go-to comfort food when the weather turns chilly or when someone in the family starts sniffling. What I love most about this recipe is how simple it is to throw together with basic ingredients, yet it always feels like a hug in a bowl. The aroma alone – that perfect blend of savory chicken, fresh veggies, and herbs – fills my kitchen with the coziest scent. Over the years, I’ve made this soup for countless family meals, sick days, and “just because” moments. It’s the kind of recipe that never fails to satisfy and can easily adapt to whatever ingredients you have on hand.

Why You’ll Love This Homemade Chicken Noodle Soup

This isn’t just any soup – it’s the kind of recipe you’ll come back to again and again. Here’s why:

• Comfort in every spoonful: That perfect balance of tender chicken, slurpable noodles, and savory broth hits all the right notes when you need warmth and comfort.
• Weeknight easy: From chopping to serving, you’re only about 35 minutes away from homemade goodness – faster than waiting for delivery!
• Packed with flavor: The simple combo of fresh veggies, garlic, and thyme creates layers of flavor that taste like you simmered it all day.
• Nutritious and satisfying: With lean protein and veggies in every bowl, it’s comfort food you can feel good about eating.
• Endlessly adaptable: Use whatever noodles you have, swap in different veggies, or make it heartier – this recipe welcomes creativity.

Ingredients for Homemade Chicken Noodle Soup

Here’s what you’ll need to make this soul-warming soup – simple ingredients that pack a serious flavor punch:

• 1 tablespoon olive oil – For sautéing those veggies to perfection
• 1 onion, diced – About medium-sized, any color works (I prefer yellow for sweetness)
• 2 carrots, sliced – Cut them into coins about 1/4-inch thick so they cook evenly
• 2 celery stalks, chopped – Include those leafy tops for extra flavor if you’ve got ’em
• 3 garlic cloves, minced – Fresh is best here, about 1 tablespoon if you’re using pre-minced
• 4 cups chicken broth – I use low-sodium so I can control the salt level
• 2 cups water – Just plain filtered works great
• 1 teaspoon salt – Start with this, then adjust to taste at the end
• 1/2 teaspoon black pepper – Freshly cracked if you have it
• 1 teaspoon dried thyme – Rub it between your fingers before adding to wake up the flavor
• 2 cups cooked chicken, shredded – Leftover rotisserie chicken is my weeknight hero
• 1 1/2 cups egg noodles – The classic choice, but see my swap ideas below
• 2 tablespoons fresh parsley, chopped – Adds that bright, fresh finish

Noodle alternatives: If you’re not using egg noodles, try whole wheat noodles (cook separately and add at the end) or gluten-free noodles (check package for cooking times). For a low-carb option, zucchini noodles work beautifully – just add them right before serving.

How to Make Homemade Chicken Noodle Soup

Now for the fun part – turning those simple ingredients into magic! Don’t let the simplicity fool you – there’s an art to building layers of flavor in this classic soup. Follow these steps and you’ll have a pot of comfort ready in no time.

Step 1: Sauté the Vegetables

Grab your favorite soup pot (I use my trusty Dutch oven) and heat the olive oil over medium heat. Toss in the diced onion first – you’ll know the oil’s ready when the onion sizzles gently. Stir occasionally for about 2 minutes until they start turning translucent. Now add those beautiful orange carrot coins and chopped celery. Here’s my trick: sprinkle a pinch of salt over the veggies as they cook – it helps draw out their natural sweetness. Keep stirring every minute or so for about 5 minutes total. You want them softened but still with some bite – they’ll finish cooking in the broth later. When the onions look glassy and you can smell that amazing savory aroma, toss in the minced garlic. Stir constantly for just 30 seconds until fragrant – any longer and the garlic might burn. (Trust me, burned garlic ruins everything!)

Step 2: Add Broth and Seasonings

Time to build your broth! Pour in the chicken broth and water all at once – it should make that satisfying sizzle as it hits the hot pot. Drop in the thyme, pepper, and remaining salt. Now here’s where patience pays off: bring everything to a lively boil, then immediately reduce the heat to a gentle simmer. You’re looking for small bubbles breaking the surface occasionally – not a rolling boil. Set your timer for 10 minutes and let those flavors get to know each other. This simmering time allows the veggies to soften perfectly and the broth to develop depth. Give it an occasional stir and take a whiff – your kitchen should smell incredible by now!

Step 3: Incorporate Chicken and Noodles

Now for the main attractions! Add your shredded chicken first – whether it’s leftover rotisserie or chicken you cooked specially. Stir it in gently so it doesn’t break up too much. Next, add the egg noodles all at once. Here’s the critical part: set your timer for exactly 8 minutes once the noodles go in. Stir occasionally to prevent sticking, but don’t overdo it or your noodles might get mushy. The noodles are done when they’re tender but still have a slight chew (al dente, as the Italians say). About 30 seconds before time’s up, stir in the fresh parsley – this keeps its vibrant color and fresh flavor. Turn off the heat and let the soup sit for 2 minutes before serving. This resting time allows the flavors to marry perfectly and the noodles to absorb just the right amount of broth.

Pro tip: If you’re using alternative noodles (especially gluten-free ones), cook them separately according to package directions and add them to individual bowls before ladling in the hot soup. This prevents them from getting soggy in leftovers!

Tips for Perfect Homemade Chicken Noodle Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “wow, can I have seconds?” Here are my can’t-live-without tips:

• Rotisserie chicken is your friend: That pre-cooked bird from the grocery store? Total time-saver! Just shred the meat (I use two forks) and skip the cooking step. The skin adds amazing flavor too if you chop some up finely.
• Season in layers: Add salt when sautéing veggies, then taste and adjust at the end. Broths vary in saltiness, so go easy at first.
• Noodle alert: Cook noodles separately if you plan to store leftovers – they’ll keep their perfect texture when reheated.
• Freeze the good stuff: Make a double batch and freeze broth with veggies (no noodles) for instant soup anytime. Just add fresh noodles when reheating.

Ingredient Substitutions for Homemade Chicken Noodle Soup

One of the best things about this soup is how easily you can swap ingredients based on what you have or dietary needs. Here are my favorite substitutions that still deliver amazing flavor:

• Chicken alternatives: Use turkey breast or shredded beef instead of chicken – both work beautifully. For vegetarian versions, try chickpeas or white beans.
• Broth swaps: Vegetable broth works great if you’re out of chicken broth. For richer flavor, use half broth and half water.
• Noodle options: Gluten-free rice noodles or whole wheat pasta make excellent substitutes. For low-carb, zucchini noodles added at the end are perfect.
• Veggie variations: Swap carrots for parsnips or add mushrooms for extra umami. Leeks can replace onions for milder flavor.
• Herb changes: No thyme? Use rosemary or oregano instead – just use half the amount as they’re stronger.

Remember – the best soup is the one that works for you!

Serving Suggestions for Homemade Chicken Noodle Soup

Oh, the joy of serving this soup – it’s practically a meal on its own, but I love rounding it out with a few simple sides. My family always fights over who gets the last piece of warm, crusty bread to dip into that golden broth. A freshly baked baguette or some garlic toast takes it to comfort food heaven. For lighter days, a crisp green salad with lemon vinaigrette makes the perfect fresh contrast to the rich soup. And don’t forget the crackers! A handful of buttery oyster crackers or crunchy saltines scattered on top adds that nostalgic touch we all love.

Storing and Reheating Homemade Chicken Noodle Soup

Listen, we both know you’ll probably eat the whole pot in one sitting (I do!), but if you’ve got leftovers, here’s how to keep ’em perfect. Store cooled soup in airtight containers – it’ll stay fresh in the fridge for about 3 days. When reheating, go low and slow on the stovetop. Microwaving can turn those lovely noodles to mush, so if you must, add a splash of broth first and heat in 30-second bursts, stirring gently between each. Pro tip: noodles absorb liquid as they sit, so you might need to thin the soup with a bit of water or broth when reheating.

Homemade Chicken Noodle Soup Nutritional Information

Here’s the good news – this soup is as good for you as it is delicious! Of course, exact numbers will vary based on your specific ingredients, but here’s the general nutrition profile per serving (about 1 1/2 cups):

• Calories: Around 250 – filling without weighing you down
• Protein: 20g – thanks to that hearty chicken
• Carbs: 25g – mostly from those comforting noodles
• Fiber: 3g – the veggies are doing their job!
• Sugar: 4g naturally occurring from the carrots and onions
• Fat: 8g – just enough to carry all those beautiful flavors

Important note: These values are estimates based on standard ingredients. Your actual nutrition facts may vary depending on the brands you use, exact measurements, and any substitutions. For precise counts, I recommend using a nutrition calculator with your specific ingredients. The best part? This soup is naturally low in saturated fat and packed with vitamins from all those fresh veggies – comfort food you can feel good about!

Frequently Asked Questions About Homemade Chicken Noodle Soup

Over the years, I’ve gotten so many questions about this soup – here are the ones that come up most often with my tried-and-true answers:

Can I freeze chicken noodle soup?

Absolutely! But here’s my trick – freeze just the broth and veggie mixture, then add fresh noodles when reheating. The noodles can get mushy after freezing. Portion it out in freezer bags (leave some room for expansion) and it’ll keep beautifully for 3 months. Thaw overnight in the fridge before reheating.

How can I make my soup thicker?

If you like a heartier broth, try these methods: 1) Make a quick roux by mixing 1 tbsp each butter and flour, then whisk into the hot soup. 2) Mash some of the cooked carrots against the pot. 3) Let it simmer uncovered for 10 extra minutes to reduce.

Is rotisserie chicken better than raw?

For weeknight ease? 100% yes! The pre-cooked chicken saves time and adds amazing flavor from the seasoning. If using raw chicken, poach it in the broth first, then shred – but that adds about 20 minutes to your cook time.

Why are my noodles soggy in leftovers?

Noodles keep absorbing liquid – it’s science! Either cook them separately and add per bowl, or undercook them slightly initially. When reheating, you can add a splash of broth to loosen things up.

Can I make this in a slow cooker?

You bet! Sauté veggies first for best flavor, then add everything except noodles. Cook on low 4-6 hours. Add noodles during the last 30 minutes. It’s perfect for when you want dinner ready when you walk in the door!

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