Homemade Chicken Noodle Soup Recipe

There’s a quiet magic that happens when you make chicken noodle soup from scratch, you know? It’s more than just a meal; it’s a feeling. It’s the culinary equivalent of your favorite, well-worn sweater.

This recipe is that perfect, cozy hug in a bowl, ready in almost no time. Honestly, it’s the kind of simple, soul-satisfying food that just makes everything feel right.

Why This Soup Feels Like a Hug

We’ve all had those canned versions, and there’s a time and a place for them, I suppose. But this? This is something else entirely.

The broth is rich and savory, the vegetables have a slight sweetness, and the chicken is wonderfully tender. And those egg noodles? They’re like little soft pillows of comfort, soaking up all that incredible flavor.

It’s the dish you crave on a blustery autumn afternoon, or when you need a little pick-me-up. It’s pure, uncomplicated love, served steaming hot.

Ingredients Needed for the Recipe

Gathering these simple ingredients is the first step toward something wonderful. Here’s what you’ll need to create this cozy masterpiece:

• 2 tablespoons butter
• 1 medium sweet onion, diced small
• 2 stalks celery, diced small
• 2 medium carrots, peeled and sliced
• 2 cloves garlic, minced
• 1 & 1/2 teaspoons kosher salt, divided
• 48 ounces low-sodium chicken broth
• 2 teaspoons dried Italian seasoning
• 1/4 teaspoon black pepper
• 2 & 1/4 cups dried egg noodles
• 1/2 pound (about 1 cup) shredded or chopped cooked, seasoned chicken breast

The Heart of the Soup: Broth and Building Blocks

Let’s talk about the soul of your soup for a minute, shall we? The foundation of any great chicken noodle soup is, without a doubt, the broth.

Using a low-sodium broth is our little secret for total flavor control. It allows the natural sweetness from the onions and carrots to really shine through, without being overpowered by salt.

And that pre-cooked chicken? It’s the ultimate weeknight shortcut. A rotisserie chicken from the store works beautifully, or use the leftovers from last night’s herb-roasted chicken dinner. No shame in that game!

How to make Homemade Chicken Noodle Soup?

This process is as soothing to make as it is to eat. Just follow these simple steps and you’ll have a pot of perfection in no time.

Start with the Aromatics

Melt that butter in a large pot over medium heat. You’ll hear it sizzle softly, a promise of good things to come.

Add in your onion, celery, carrots, and that first 1/4 teaspoon of salt. Now, just let them sauté, stirring now and then, until they’ve softened and your kitchen smells absolutely incredible.

Wake Up the Garlic

Once your veggies are tender, it’s time for the garlic. Toss it in and stir constantly for just about 30 to 60 seconds.

You’ll know it’s ready when that pungent, sharp aroma mellows into something sweet and fragrant. Seriously, don’t walk away—garlic burns in a heartbeat!

Build Your Broth

Now, pour in all that gorgeous chicken broth. Add the Italian seasoning, the black pepper, and the rest of your salt.

Bring the whole pot to a lively boil, then immediately dial it back down to a gentle simmer. Let it bubble away happily for about 10 minutes to let all those flavors get to know each other.

Noodle Time!

Time for the main event! Stir in your dried egg noodles and let them simmer until they’re perfectly tender.

This usually takes about 8 to 10 minutes. Give it an occasional stir to make sure nothing’s sticking to the bottom of the pot.

The Final Touch

Last step! Stir in your cooked, seasoned chicken. You’re really just warming it through at this point.

Ladle the steaming soup into bowls, grab a spoon, and dive right in. You’ve earned it.

What’s The Best Noodle For The Job?

This is a question that can start a friendly debate in any household, truly. The classic choice, and the one we use here, is the wide egg noodle.

They have a wonderful, silky texture and a rich flavor that holds up beautifully in the hot broth. They’re sturdy enough not to turn to complete mush, but soft enough to feel comforting.

If you’re feeling adventurous, though, try using ditalini pasta for a fun, bite-sized twist, or even a hearty wide pappardelle for a more substantial feel. The soup is your canvas!

Tips

Want to make your soup absolutely legendary? Keep these little nuggets of wisdom in mind.

Don’t rush the veggie sauté—letting the onions, celery, and carrots soften properly builds a deep, sweet flavor base that you just can’t get any other way.

Always taste your soup before serving! Broths can vary in saltiness, so give it a try and adjust the seasoning to your liking. Maybe it needs another pinch of salt or a crack of pepper.

If you’re planning on having leftovers, consider cooking the noodles separately and adding them to each bowl as you serve. This keeps them from absorbing all the broth and becoming too soft when stored.

Making It Your Own: Simple Variations

The beautiful thing about this recipe is that it’s a fantastic starting point. Feel free to get creative and make it uniquely yours!

For a fresh, herbal kick, stir in a big handful of chopped fresh dill or parsley right at the very end. The bright green color and vibrant flavor are a wonderful contrast to the rich broth.

If you’re feeling a bit under the weather, a teaspoon of freshly grated ginger added with the garlic can work wonders. It adds a little spicy warmth that feels so soothing.

And for a touch of richness, a small splash of fresh lemon juice right before serving can lift all the flavors and make everything taste, well, more like itself. It’s a tiny step with a huge payoff.

How Can I Make This Soup Even Heartier?

Sometimes you just need a little more oomph in your bowl, and that’s perfectly okay. Transforming this soup into a more substantial meal is incredibly easy.

Try adding a cup of frozen peas or corn during the last few minutes of cooking. They add a pop of color and a sweet little burst in every spoonful.

For a creamy version, stir in a half-cup of heavy cream or whole milk at the very end, right after you’ve added the chicken. Heat it through gently—don’t let it boil.

You could even add a drained can of white beans or chickpeas for extra protein and fiber. It’s your soup, so make it exactly what you need it to be.

Print Recipe

Homemade Chicken Noodle Soup Recipe

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American Courses: Soup Recipe Keys: E Easy and Quick F fall soup W Winter Recipe

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 212  F Servings: 6 Estimated Cost: $ 8 Calories: 280

Best Season: Fall, Winter

Description

This Homemade Chicken Noodle Soup is pure comfort in a bowl — warm, savory, and made from scratch with simple pantry staples. It’s the kind of recipe that feels like a hug from the inside, perfect for chilly nights or when you're not feeling your best. With tender chicken, soft vegetables, and perfectly cooked egg noodles in a rich, golden broth, this soup delivers on flavor, texture, and soul-soothing goodness.

Ingredients

Servings

• 2 tablespoons butter
• 1 medium sweet onion (diced small)
• 2 stalks celery (diced small)
• 2 medium carrots (peeled and sliced)
• 2 cloves garlic (minced)
• 1 ½ teaspoons kosher salt (divided)
• 48 ounces low-sodium chicken broth (about 6 cups)
• 2 teaspoons dried Italian seasoning
• ¼ teaspoon black pepper
• 2 ¼ cups dried egg noodles
• ½ pound cooked seasoned chicken breast (shredded or chopped; about 1 cup)

Instructions

1. Sauté the Vegetables

   In a large pot over medium heat, melt the butter. Add the onion, celery, carrots, and ¼ teaspoon of the salt. Sauté, stirring occasionally, until the vegetables are softened—about 5 minutes.
   Don’t rush this step—it builds the flavor foundation.

2. Add Garlic

   Stir in the minced garlic and cook just until fragrant, about 30–60 seconds. Be careful not to burn it.
   Garlic burns easily—keep stirring!

3. Simmer the Broth

   Pour in the chicken broth, dried Italian seasoning, black pepper, and the remaining 1¼ teaspoons of salt. Bring the mixture to a boil, then reduce heat and gently simmer for 10 minutes to let the flavors meld.
   This short simmer deepens the broth without overcooking the veggies.

4. Cook the Noodles

   Add the dried egg noodles to the pot. Simmer, stirring occasionally, until the noodles are tender—about 8 to 10 minutes.
   Watch them closely—they go from perfect to mushy fast.

5. Add the Chicken

   Stir in the shredded or chopped cooked chicken. Heat through for 2–3 minutes—just until warmed. Do not boil vigorously after adding chicken.
   Overheating can make chicken rubbery.

6. Serve Warm

   Ladle the hot soup into bowls and serve immediately. Enjoy as-is or with your favorite toppings.
   A sprinkle of fresh parsley or grated Parmesan makes it even better.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 10gg16%

Saturated Fat 5gg25%

Trans Fat 0gg

Cholesterol 65mgmg22%

Sodium 780mgmg33%

Potassium 520mgmg15%

Total Carbohydrate 28gg10%

Dietary Fiber 3gg12%

Sugars 5gg

Protein 18gg36%

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Calcium 40mg mg

Iron 1.5mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use rotisserie chicken: Save time by using store-bought rotisserie chicken. Just shred it and stir in at the end!
• No egg noodles? Try wide rice noodles, small pasta shells, or even orzo. Adjust cooking time as needed.
• Make it heartier: Add a handful of frozen peas or diced zucchini with the noodles.
• Variation idea: Swap Italian seasoning for thyme and a bay leaf for a more herbal profile.
• Storage tip: Store in the fridge for up to 3 days. Reheat with a splash of broth to loosen the texture.
• Freezing note: Freeze the soup base (without noodles) for up to 3 months. Cook fresh noodles when reheating.

Keywords: chicken noodle soup, homemade chicken soup, easy chicken noodle soup, classic comfort food, weeknight dinner, healthy soup