Homestyle Chicken Noodle Soup (2024)

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by Michelle
November 10, 2020

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4.60 (25 ratings)

This classic homemade chicken noodle soup recipe is the ultimate in comfort food with chicken, vegetables, broth, and noodles, and is ready in under an hour. A true one-pot meal, plus use a store-bought rotisserie chicken to save even more time!

I have been tweaking my chicken noodle soup recipe for quite a few years now and I’ve finally arrived at chicken noodle soup nirvana. Last year, preschool germs hit us hard and often, which means it seemed like at least one person in our house was suffering from a cold at least every other week. I made pot after pot of this soup, much to the delight of my husband and kids; they devoured it each and every time!

If you are coming in from outside, warding off the sniffles, or keeping yourself wrapped in blankets, nothing seems to hit the spot quite like a piping hot bowl of chicken noodle soup. The great news is that this amazing bowl of soup couldn’t be easier to make and you can have it ready in less than an hour.

How to make chicken noodle soup

Making chicken noodle soup from scratch is incredibly easy and only requires a very short list of ingredients:

Veggies: Onion, Celery & Carrot – This is a classic trio of vegetables that works as a base for many soup recipes, and for good reason! Known as mirepoix, this combination is sautéed to lock in rich and robust flavor from the ground up.
Chicken Stock – If you keep homemade chicken stock in the freezer, you can absolutely use that in this recipe. If you’ve wondered the difference between stock and broth, traditionally broth is made from the meat parts of the chicken, while stock is made from the bones. Stock has a richer flavor thanks to the gelatin that’s released when the bones are simmered for a long amount of time.
Chicken Breast Meat – What’s chicken noodle soup without the chicken?! You can cook and shred your own chicken, or you can pick up a rotisserie chicken from the grocery store to make this an incredibly easy and quick weeknight meal. You can also add in dark meat if you’d like!
Egg Noodles – These thin, broad noodles are synonymous with chicken noodle soup, but you can substitute any sort of noodle that you’d like. These are cooked right in the pot of soup!
Seasonings – Parsley for a burst of fresh flavor and, of course, salt and pepper for flavor and balance. The salt in this recipe is super important so that you don’t end up with bland soup!

And that’s it! Who knew such a satisfying meal could be ready so quickly and easily?

Homemade broth and whole chicken

While I love using a great quality store-bought stock or broth and a rotisserie chicken for a super quick meal, you can absolutely go the route of making your own! Whether you have a whole chicken to cut up and use or just a carcass that you’ve been saving for a pot of stock, either would work!

If you have a whole (or even parts) of a chicken, you can throw them in the pot with vegetables and aromatics (celery, carrots, celery, parsley, and bay leaves – just what we’re using in the soup!) are classic broth components. Once it’s finished, you can shred the chicken and use it in the soup.
If you have a carcass, you can prepare and make stock in the exact same way.
In both cases, the longer you can simmer it, the better and more flavorful it will be! Four to six hours is ideal.

Recipe Notes

A few quick tips and suggestions for making the best bowl of chicken noodle soup possible!

When you chop the onion, celery and carrot, try to make the pieces as uniform as possible so that they cook evenly and you don’t end up with some firm and some mushy. That’s the worst!
If you have homemade chicken stock, by all means use it! If not, a really good, organic chicken stock with a small list of ingredients will do wonderfully here.
You can cook the chicken meat yourself, or use a store-bought rotisserie chicken instead. Feel free to substitute some or all with dark meat, if you prefer it (I do!).
I think egg noodles are best here, but you can use any other type of noodle you prefer.
Serve with your favorite dinner rolls or crusty ciabatta bread.

Storing, freezing, and reheating

Storage: The soup can be kept in an airtight container in the refrigerator for up to 4 days.
Freezing: Chicken noodle soup can be frozen in an airtight, freezer-safe container for up to 6 months. Thaw in the refrigerator overnight.
Reheating: Whether reheating refrigerated or frozen soup, the noodles can soak up extra broth with sitting, so you may need to add a little bit more broth or water when you reheat the soup. You can warm it in the microwave or on the stove over low heat.

And there you have it… your next bowl of delicious homemade chicken noodle soup is only a few ingredients and 45 minutes away. It could not be any easier, so grab your favorite blanket, the coziest clothes, and snuggle up with a bowl of this soup.

If You Like This Chicken Noodle Soup, Try These Recipes:

Italian Wedding Soup
Chicken Tortilla Soup
Chicken and Dumplings Recipe
Matzo Ball Soup
French Onion Soup

I would absolutely love it if you made this chicken noodle soup sometime soon! If you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍

Classic Chicken Noodle Soup

Yield: 8 servings

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

This classic homemade Chicken Noodle Soup recipe is made from scratch with chicken, vegetables, broth and noodles, and is ready in under an hour. Use a store-bought rotisserie chicken to save even more time!

4.60 (25 ratings)

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Ingredients

2 tablespoons vegetable oil
1 onion, finely chopped
2 large carrots, peeled and sliced thin
2 ribs celery, finely chopped
2 cloves garlic, minced
16 cups (3840 ml) chicken stock
2 bay leaves
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon black pepper
2 to 2½ cups cooked chicken , chopped or shredded
12 ounces egg noodles
¼ cup minced fresh parsley
1 tablespoon salt, or to taste

Instructions

Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5 minutes.Add the garlic and cook for an additional 1 minute.
Add the chicken stock, bay leaves, thyme, oregano, and pepper. Bring the soup to a boil, reduce the heat slightly, and allow the soup to slow boil until the vegetables are tender, about 10 minutes.
Stir in the egg noodles and cook until tender, about 10 minutes. Stir in the parsley and chicken and cook for an additional 5 minutes. Stir in the salt and then adjust the seasonings, adding more salt or pepper as needed. Remove the bay leaves and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

If you have homemade chicken stock, by all means use it! If not, a really good, organic chicken stock with a small list of ingredients will do wonderfully here.
You can cook the chicken meat yourself (I use 1 to 2 pounds of chicken breasts or thighs if I go this route), or use a store-bought rotisserie chicken instead. Feel free to substitute some or all with dark meat, if you prefer it.
I think egg noodles are best here, but you can use any other type of noodle you prefer.
Chicken noodle soup can be frozen in an airtight, freezer-safe container for up to 6 months.
Serve with your favorite dinner rolls or crusty ciabatta bread.
Recipe adapted from The Best Soups and Stews by America’s Test Kitchen

Calories: 181kcal, Carbohydrates: 20g, Protein: 8g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 352mg, Potassium: 322mg, Sugar: 4g, Vitamin A: 1445IU, Vitamin C: 4.5mg, Calcium: 20mg, Iron: 0.9mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Soup

Cuisine: American

Photography byLauren Grant.

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47 Comments on “Homestyle Chicken Noodle Soup”

Susan N — September 18, 2023 @ 4:57 pm Reply
Please clarify the measurements for the stock and the egg noodles. 16 cups is not 1920ml and the noodles sat 12 oz with 3 oz in brackets.
Celena — November 22, 2020 @ 1:32 pm Reply
Delicious & Easy!!!
janet — November 16, 2020 @ 1:43 pm Reply
I’m a novice cook, so I’m sorry if these are stupid questions. I have a whole chicken to use in the fridge. To make the homemade stock from it, would I use 16 cups of water (or more) & all the other ingredients for the soup (vegs., herbs, spices), then shred the chicken & strain the liquid? Do I keep in the same vegs. from making the stock for the finished soup? Thank you very much!!
Jo — November 11, 2020 @ 4:59 pm Reply
Just made this! House smells great, and the soup is delicious! Followed your recipe as written, using rotisserie chicken and homemade noodles. Quick, easy, and full of flavor! Great recipe!
Jo Rousseau — November 10, 2020 @ 12:39 pm Reply
16?cups???????
- Michelle — November 10, 2020 @ 8:58 pm Reply
  Yep, it makes a huge pot of soup!
Valerie — April 3, 2020 @ 9:25 am Reply
Absolutely delicious!
Patty — February 22, 2020 @ 10:13 am Reply
After reading this post I’m craving Chicken Noodle Soup! Thanks for an easy recipe, I can’t wait to make it!
Bev — March 24, 2019 @ 11:03 am Reply
This was fabulous! Took the meat off a rotisserie chicken. Put the carcass in a Dutch oven, added two carrots and an onion, covered it and baked on 180 degrees overnight. (Read about this overnight chicken stock in Ann Hood’s Kitchen Yarns book.) Completed the soup the next day with the homemade stock. Delicious!!
Anupama Chopra — February 26, 2019 @ 6:18 am Reply
Nice!! Thanks for sharing such a delicious recipe with us.
Karmaganics — February 25, 2019 @ 3:52 pm Reply
Exactly what I needed. A great Chicken Noodle Soup recipe! Looks super easy. Thanks Michelle!
Terry — February 21, 2019 @ 5:24 pm Reply
This has been my basic recipe for years, and always prefer to do chicken bone broth from scratch. When I worked it was my weekend relaxing project…call me crazy! The only thing I have changed is keeping the noodles separate. For me, they cloud the broth and if there are leftovers they soak up all of the stock and get really mushy. Though in Las Vegas it is very cold and has been snowing so this is on my list for today. Stay well and warm!
Naomi — February 21, 2019 @ 10:25 am Reply
Note about all soup with noodles…DO NOT include noodles when you freeze it! They get mushy and gross. Instead, you can cook the noodles on the side and add to individual bowls based on preference. This is particularly good if you have some who like noodle heavy bowls and others who are less interested or can’t eat them.
Sally K — February 21, 2019 @ 10:11 am Reply
I make a pot a soup at least weekly, but rarely make Chicken Noodle Soup. This is such a simple, classic recipe and I need to make it very soon.
Michelle — February 21, 2019 @ 9:13 am Reply
There is nothing like soups, period. on cold winter days. And you’re right! Chicken noodle is perfect. I have been making my chicken stock/broth from the rotisserie chicken carcass. Just scrape what’s leftover in the container from one or two chickens into a pot, add sliced onions & halved celery stalks (I leave the carrots for the final soup), cover all with water, bring to a boil, then gently simmer for a few hours (adding more water as necessary) until it’s a rich looking broth. Then remove all of the chicken bones, skin, & celery stalks. The onions have pretty much softened and cooked up nicely that they don’t need to be removed. What remains is THE BEST flavored chicken broth ever. It’s a great way to use it up that nothing goes to waste from a rotisserie chicken. I pick off all the chicken meat that is left and put it back in the broth.
Gary in Georgia — February 21, 2019 @ 8:27 am Reply
The recipe is great, as always. I put the noodles in at the end, turn off the heat, cover and let the residual heat of the soup finish cooking the noodles. It seems to me that this prevents over cooking them. Otherwise, you’ve cooked the noodles and then they’ll still be softening in hot broth until it’s cooled off.
Jeane' Ridges — November 11, 2014 @ 9:55 am Reply
Would it be okay if I used chicken broth?

See Also
Quick and Easy Chicken Noodle Soup
- Michelle — November 11, 2014 @ 9:55 pm Reply
  Yes, although the flavor may be a bit more on the bland side.
Mark — May 8, 2012 @ 5:58 pm Reply
Great homeade soup! I use thigh meat and from time to time add cooked sticky rice as well as the noodles for an extra filler up’er. Thanks for the recipe, so easy.
Jen @ My Kitchen Addiction — January 12, 2012 @ 2:20 pm Reply
Yum! I don’t make chicken noodle soup nearly enough… This one looks perfect!
raquel — January 9, 2012 @ 8:24 pm Reply
This is what I am looking for today I have a bad cold and I am looking for a chicken soup recipe. And the ingredient is easy to prepare. thanks
Rachel — January 6, 2012 @ 7:16 pm Reply
Made this last night, it was delicious. We’re going to have the leftovers for dinner tonight! :)
Ann — January 6, 2012 @ 1:40 am Reply
The soup looks delicious (I’m a stock maker). I hope you feel better soon…stay warm!
FramedCooks — January 5, 2012 @ 9:44 pm Reply
Gorgeous pictures, and that soup is guaranteed to make anyone feel better! I love the Imagine and Pacific brands of chicken stock – the kinds that come in the box, not the can – they would be perfect with this. :)
Some guy — January 5, 2012 @ 9:13 pm Reply
Awesome article! The soup looks good!
April — January 5, 2012 @ 9:10 pm Reply
I make my own chicken stock quite a bit and it’s super easy. Once you’ve roasted a whole fryer save the bones, make some stock and freeze it for later. I just throw the bones, water, carrots, celery, onion, some parsley, a bay leaf (or any other herbs you like) into a stockpot and let it simmer for several hours. Strain and freeze. So good!
Rachel @ Baked by Rachel — January 5, 2012 @ 2:56 pm Reply
Great recipe Michelle :) I have chicken soup on my to do list very soon.
Ashley @ Wishes & Dishes — January 5, 2012 @ 1:17 pm Reply
I’ve been in a soup kinda mood lately – love it!
Lauren at Keep It Sweet — January 5, 2012 @ 11:51 am Reply
There are few things in life as comforting as chicken noodle soup, especially homemade!
leslie — January 5, 2012 @ 11:03 am Reply
Mmm.you chicken stock looks so nice and dark! YUM!!!
Lindsey — January 5, 2012 @ 10:44 am Reply
Well we are wearing t-shirts here it’s so oddly warm! But ive got a freezer full of frozen stock waiting for a cool day. My favorite part of winter!
Ryan — January 5, 2012 @ 9:55 am Reply
Oh my gosh, I couldn’t imagine it being that cold… It’s in the 50s here and I think I’m gonna freeze to death before it starts getting warm again in March!
This soup looks awesome, chicken noodle soup is my favorite! :)
Jennifer @ Peanut Butter and Peppers — January 5, 2012 @ 9:44 am Reply
Out of all the soups out there, chicken noodle is my favorite! Your recipe looks onderful. I could go for a bowl right now and it’s only 6:44am! :)
Ellie — January 5, 2012 @ 9:24 am Reply
Please try to make your own stock….it is so much better and you know what is in it, easy peasy. I make a big batch and store in the freezer in jars.
Cookbook Queen — January 5, 2012 @ 9:11 am Reply
I am not a member of the “make your own stock” camp either, so I love that this recipe doesn’t me to!! Looks great…so bright and pretty!!
Mariah — January 5, 2012 @ 8:41 am Reply
It’s more work, but I’m just sayin’… http://theefirewife.blogspot.com/2012/01/chicken-noodle-soup-yum.html
Emilie @ Emilie's Enjoyables — January 5, 2012 @ 8:35 am Reply
This is perfect for the current weather. Hope you feel better!
Stacy — January 5, 2012 @ 8:01 am Reply
I didn’t realize Giant Eagle does their own stock! I will have to go on the hunt for that! This looks so good and comforting. I want a bowl now!!
Blog is the New Black — January 5, 2012 @ 7:59 am Reply
I recently made a batch so that I could freeze some… I feel a cold coming on I’m glad I did!
Penny Wolf — January 5, 2012 @ 7:49 am Reply
It is also adding up in the veggie dept….:)
Kiri W. — January 5, 2012 @ 5:57 am Reply
Cleveland is pretty similar, so I am right there with you on the soup bandwagon. Looks like a wonderful, warming soup!
Kathryn — January 5, 2012 @ 4:17 am Reply
I’ve been suffering similarly over the last couple of weeks and I’m still coughing and sneezing my way through the day – I definitely need a big bowl of this!
heidi @ foodiecrush — January 5, 2012 @ 3:20 am Reply
I do love me some Chicken Noodle, it rates right behind Matzo Ball which is my all-time cure-all. And like you say, the best part is the stock can come together quick and easy and you’ll hardly know the difference.
CouponClippingCook — January 5, 2012 @ 2:03 am Reply
Such simple ingredients that sound so delicious together. Love that you used wide noodles. This soup looks so delish.
Notyet100 — January 5, 2012 @ 12:49 am Reply
Looks so comforting,..
Averie @ Love Veggies and Yoga — January 5, 2012 @ 12:36 am Reply
This is beautiful…I grew up with my grandma’s chicken noodle soup and such nice memories.
Your photography is gorgeous on this soup. So crisp and clear!
Jen of My Tiny Oven — January 5, 2012 @ 12:09 am Reply
Looks super tasty! I feel a cold coming on, I need to whip up a batch so I can nip it in the bud!