There’s something magical about a steaming bowl of homemade chicken noodle soup on a chilly evening—or let’s be honest, even on a random Tuesday when life feels a little too loud. Growing up in Texas, my mom always swore by a pot of chicken noodle soup when we were under the weather. Now as a mom of three, I find myself ladling this comforting classic just as much for everyday meals as I do for sniffly noses.
This version is hearty, wholesome, and made from scratch with real ingredients—nothing out of a can. It’s the kind of soup that feels like a warm hug from the inside out.
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Why You’ll Love This Homemade Chicken Noodle Soup
- Comforting and nostalgic—it tastes like love in a bowl.
- Nourishing with lean protein, veggies, and herbs.
- Perfect for sick days, cozy nights, or feeding a crowd.
- Freezer-friendly, so future-you will thank you.
What Does Homemade Chicken Noodle Soup Taste Like?
It’s the flavor of pure comfort. The broth is rich yet light, the chicken tender and savory, the veggies slightly sweet, and the herbs fragrant without being overpowering. Add in those wide egg noodles, and suddenly you’re spooning up the kind of soup that makes you close your eyes and sigh happily.
Ingredients You’ll Need for Homemade Chicken Noodle Soup
When it comes to making the perfect homemade chicken noodle soup, the ingredients truly matter. This isn’t just any quick throw-together meal—every item in your pot helps build that comforting depth of flavor we all crave. Think of it as layering love, one ingredient at a time.
For the Broth
- Chicken – I use a combination of bone-in chicken thighs (2 pounds, skin removed) and boneless, skinless chicken breasts (1 pound). The thighs give the broth that rich, soulful flavor, while the breasts keep things lean and tender. If you’ve ever had my Street Corn Chicken Rice Bowl, you know I’m all about balancing flavor with nutrition.
- Water – 12 cups might seem like a lot, but remember, we’re building enough broth for a family-sized pot.
- Bay leaves – Just 2, but they bring an earthy aroma that ties everything together.
- Onion, celery, and carrots – Roughly chopped and added directly to the broth. They don’t just flavor the soup, they become the base of it.
- Salt and black pepper – Starting with 1 teaspoon salt and ½ teaspoon pepper keeps things seasoned without going overboard—you can always adjust later.
For the Final Soup
- Wide egg noodles – About 8 ounces. Cooking them separately prevents the dreaded mushy noodle situation. (Trust me, been there, done that!)
- Olive oil – Just 2 tablespoons to sauté the veggies and bring out their natural sweetness.
- Fresh vegetables – 1 large yellow onion (diced), 3 medium carrots (sliced into rounds), and 3 celery stalks (chopped). This trio is the holy trinity of chicken soup.
- Garlic – 3 cloves, minced. Because garlic makes everything better.
- Herbs and spices – Dried thyme (1 tsp), dried parsley (1 tsp), and dried rosemary (½ tsp). These herbs create that cozy, homemade flavor. Salt and pepper to taste.
- Fresh parsley – 2 tablespoons, chopped for garnish. Bright and fresh, it makes every bowl look restaurant-worthy.
Pro tip: Always start with fresh herbs and good-quality chicken. That’s the difference between a soup that feels “meh” and one that makes everyone ask for seconds.
How to Make Homemade Chicken Noodle Soup
Making homemade chicken noodle soup from scratch might sound like a Sunday project, but honestly—it’s easier than you think. Each step builds flavor and comfort, and before you know it, you’ll have a pot simmering away that smells like pure love. Let’s walk through it together:
Step 1: Prepare the Chicken Broth
Place your chicken thighs and chicken breasts in a large soup pot or Dutch oven (6–8 quarts). Cover with 12 cups of water. Add the roughly chopped onion, celery, carrots, bay leaves, salt, and pepper.
- Bring everything to a boil over high heat. (This is when your kitchen starts smelling heavenly!)
- Once boiling, reduce to medium-low and let it simmer gently for 30–35 minutes.
- The goal here is tender, fully cooked chicken and a flavorful, golden broth.
👉 Making your own broth gives this soup its signature homemade taste, much like the way I prepare broth for my Italian Chicken Pastina Soup.
Step 2: Strain and Shred the Chicken
Once the chicken is cooked, carefully lift the pieces out with tongs and set them aside to cool slightly.
- Strain the broth through a fine mesh strainer to remove the vegetables and bay leaves. You’ll be left with a clear, rich broth as the base of your soup.
- When the chicken is cool enough to handle, remove the bones from the thighs and shred all the meat into bite-sized pieces. Set aside.
Step 3: Cook the Egg Noodles Separately
Fill a medium saucepan with water and bring to a boil. Cook the wide egg noodles according to package directions until al dente. Drain and set aside.
- Cooking noodles separately is a little trick that keeps them from soaking up too much broth and turning soggy.
- This way, every spoonful of your homemade chicken noodle soup stays fresh and satisfying.
Step 4: Sauté the Vegetables
Heat 2 tablespoons of olive oil in your pot with the strained broth. Add the diced onion, sliced carrots, and chopped celery.
- Sauté for 5–7 minutes, until the vegetables soften slightly and the onion becomes translucent.
- Stir in the minced garlic and cook for 1 more minute, just until fragrant. (Careful not to burn it—you want sweet garlic, not bitter garlic!)
Step 5: Season the Soup
Sprinkle in the dried thyme, parsley, and rosemary. Season with salt and pepper to taste, starting small—you can always add more later.
- This step is where your soup transforms from “basic” to flavor-packed.
- The herbs marry beautifully with the chicken broth, creating that signature cozy flavor we all expect from a classic chicken noodle soup.
Step 6: Combine and Simmer
Return the shredded chicken to the pot with your seasoned broth and vegetables.
- Let the soup simmer gently for another 10–15 minutes. This gives the flavors time to blend together, creating a broth that tastes like it’s been cooking all day (even though it hasn’t).
- Taste and adjust seasoning as needed.
Step 7: Add Noodles and Serve
Just before serving, stir in the cooked egg noodles. Ladle the soup into bowls and sprinkle with fresh chopped parsley.
- Serve hot, ideally with warm bread or crackers for dipping.
- Bonus: A bowl of this soup pairs beautifully with lighter meals like my Greek Turkey Meatballs with Lemon Orzo.
And there you have it—a pot of homemade chicken noodle soup that’s wholesome, nourishing, and ready to warm your family from the inside out.
Tips and Tricks for Perfect Homemade Chicken Noodle Soup
- Cook noodles separately: Keeps them from soaking up all your broth.
- Make-ahead magic: The broth can be made a day ahead—just skim off any fat once chilled.
- Veggie boost: Add spinach or kale for extra greens.
- Freezer-friendly: Freeze without noodles; add fresh noodles when reheating.
- Short on time? Use rotisserie chicken for a quicker version.
Storage
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Freeze broth and chicken (without noodles) for up to 3 months. Reheat and add fresh noodles before serving.
FAQs
Can I use chicken breasts only?
Yes, but thighs add richer flavor.
Do I have to cook noodles separately?
Not strictly, but they’ll turn mushy if left in the broth too long.
Can I use different herbs?
Absolutely—fresh dill or oregano add a nice twist.
Conclusion
Homemade chicken noodle soup is more than just food—it’s comfort, care, and tradition all simmered into one pot. Whether you’re fighting a cold, needing a cozy dinner, or simply craving nostalgia, this recipe delivers every single time.
If you loved this, you might also enjoy my White Chicken Lasagna Soup or Street Corn Chicken Rice Bowl.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Homemade Chicken Noodle Soup: The Best Comfort Food Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: stovetop
- Cuisine: American
Description
Homemade Chicken Noodle Soup is the ultimate comfort food. Made from scratch with rich chicken broth, tender shredded chicken, hearty vegetables, and egg noodles, it’s nourishing, flavorful, and perfect for chilly days.
Ingredients
For the Soup Base:
- 2 pounds bone-in chicken thighs (skin removed)
- 1 pound boneless, skinless chicken breasts
- 12 cups water
- 2 bay leaves
- 1 large onion, roughly chopped (for broth)
- 2 celery stalks, roughly chopped (for broth)
- 2 carrots, roughly chopped (for broth)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Final Soup:
- 8 oz wide egg noodles
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Place chicken thighs and breasts in a large soup pot and cover with 12 cups of water. Add chopped onion, celery, carrots, bay leaves, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30–35 minutes until chicken is cooked and tender.
3. Remove chicken from the pot and set aside to cool. Strain the broth through a fine mesh strainer and return to the pot.
4. Once cool, remove bones and shred chicken into bite-sized pieces. Set aside.
5. In a medium saucepan, cook egg noodles according to package directions until al dente. Drain and set aside.
6. Heat olive oil in the pot with the strained broth over medium heat. Add diced onion, sliced carrots, and chopped celery. Sauté for 5–7 minutes until softened.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in dried thyme, parsley, rosemary, salt, and pepper. Adjust seasoning to taste.
9. Return shredded chicken to the pot and simmer for 10–15 minutes to blend flavors.
10. Add cooked noodles just before serving and stir to combine.
11. Ladle soup into bowls and garnish with fresh parsley. Serve hot.
Notes
Cooking noodles separately keeps them from getting mushy in leftovers.
Adjust salt and herbs to your taste during the final simmer.
Freeze the soup base without noodles for longer storage and fresher texture when reheated.
Perfect for meal prep, cold days, or when feeling under the weather.
