I’m sharing my Homemade Chicken Soup, ready in under an hour and loaded with tender chicken, egg noodles, fresh vegetables, and herbs, and the recipe below reveals everything you need.
I never thought a bowl could change how I do weeknights but this one did. After trying so many versions I finally landed on what I call the Best Chicken Noodle Soup, the kind that feels honest without trying too hard.
This Chicken Noodle Soup Homemade still manages to surprise with bright notes and deep, familiar comfort. Tender chicken breasts and chewy egg noodles give it that stick-to-your-ribs feeling, and there’s a small secret or two I only tell people who ask.
If you like real flavor without fuss, this will make you curious enough to taste it.
Ingredients
- Chicken: Lean protein, fills you up, adds rich savory body to the broth.
- Chicken broth: Hydrating, low sodium choice gives savory depth, minerals, and cozy soul to soup.
- Egg noodles: It’s comforting carbs, quick to cook, make the soup starchy and filling.
- Carrots: Sweet, crunchy, add color, beta carotene turns into vitamin A for eye health.
- Celery: Adds subtle saltiness, fiber and crunch, helps balance sweet carrot flavors.
- Onion: Builds savory sweetness when cooked, supplies antioxidants and natural depth.
- Garlic: Bright pungent immune boosting compounds, gives warm aromatic punch.
- Lemon juice: Optional, adds bright acid, lifts flavors, gives a gentle tangy finish.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken breasts or thighs about 700 g
- 8 cups low sodium chicken broth 64 fl oz
- 8 oz large egg noodles about 2 cups
- 3 medium carrots about 1 1/2 cups
- 2 celery stalks about 1 cup
- 1 medium yellow onion about 1 cup
- 3 garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 bay leaves
- 1 teaspoon dried thyme or 3 fresh thyme sprigs
- 2 tablespoons fresh parsley
- 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice optional
- Up to 1 cup water if needed
How to Make this
1. Prep everything: peel and slice the carrots, chop the celery and onion, mince the garlic, chop the parsley, and set the egg noodles aside. Pat the chicken dry and season lightly with salt and pepper.
2. Heat the butter and olive oil in a large heavy pot over medium heat. Add the onion, carrots and celery and cook until they soften and start to brown a little, about 5 to 7 minutes. Add the garlic in the last 30 seconds so it doesn’t burn.
3. Nestle the chicken into the pot, pour in the 8 cups of chicken broth, add the bay leaves and thyme (dried or fresh), and bring to a gentle simmer. If the chicken isn’t covered, add up to 1 cup water.
4. Turn the heat down to low and simmer gently until the chicken is cooked through, about 18 to 25 minutes depending on thickness. If you have a thermometer it should read 165 F in the thickest part.
5. Remove the chicken to a cutting board, shred it with two forks (or use a hand mixer for a faster hack), and discard any bones. If you used thyme sprigs remove them and the bay leaves.
6. Taste the broth and add 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt) and 1/2 teaspoon black pepper, then return the pot to a simmer.
7. Add the egg noodles to the simmering broth and cook until al dente, usually 6 to 8 minutes. Tip: if you hate cloudy broth or worried about overcooking, boil noodles separately and stir them in just before serving.
8. Return the shredded chicken to the pot, stir in the chopped parsley and the tablespoon of lemon juice if using, and add the remaining tablespoon of butter for richness. Warm everything together 1 to 2 minutes.
9. Taste and adjust seasoning, adding a little more salt or pepper if needed. If the soup is too strong or reduced, add up to the extra cup of water to loosen it, then reheat.
10. Remove bay leaves, ladle into bowls, and serve hot. Don’t let the noodles sit too long in the soup or they’ll get soggy, so only add extras when you’re ready to eat.
Equipment Needed
1. Large heavy pot or Dutch oven for simmering the soup
2. Cutting board and chefs knife for chopping veggies and chicken
3. Vegetable peeler for the carrots
4. Measuring cups and spoons for broth salt oil and lemon
5. Wooden spoon or heatproof spatula for stirring
6. Tongs or two forks to remove and shred the chicken
7. Colander or fine mesh strainer for draining noodles if you boil them separately
8. Ladle for serving (and a bowl to hold the noodles if you set them aside)
FAQ
Best Chicken Noodle Soup Recipe Substitutions and Variations
- Chicken (1 1/2 lb breasts or thighs): Swap with 2 cups shredded rotisserie chicken for a fast fix, or use 1 1/2 lb bone-in chicken pieces then simmer longer and shred for deeper flavor, or go vegetarian with 14 oz firm tofu, cubed, or 2 cups cooked chickpeas.
- Egg noodles (8 oz): Use 8 oz orzo, ditalini, or small shells if you want smaller pasta, or pick 8 oz gluten-free pasta or rice noodles for GF — adjust cook time since some pastas cook faster.
- Low sodium chicken broth (8 cups): Replace with low sodium vegetable broth for a vegetarian soup, use homemade chicken stock or store bought bone broth for richer taste, or dilute bouillon to taste but watch the salt.
- Fresh parsley (2 tbsp): Swap with chopped cilantro, dill, or chives for a different bright finish, or use 2 tsp dried parsley if you dont have fresh on hand.
Pro Tips
– Let the onions, carrots and celery actually get some color before you add the liquid. Those little browned bits are where most of the flavor is. Use the butter plus oil combo so the butter doesnt burn, and scrape the bottom with your spoon to loosen the tasty bits before you add broth.
– Cook the chicken gently. A rolling boil will make it rubbery. If you have chicken breasts, pound them to even thickness so they finish at the same time. Thighs are more forgiving and stay juicier if you want an easier win.
– Keep the noodles separate unless you plan to eat right away. They suck up broth and go mushy fast. Either undercook them by a minute and finish in the hot soup off the heat, or boil them apart and add just before serving. For leftovers always store noodles apart.
– Brighten and balance at the end. A splash of lemon or a teaspoon of vinegar and a pat of cold butter right before serving wakes the whole soup up. Also taste for salt only after the noodles are in since pasta steals seasoning.
Best Chicken Noodle Soup Recipe
I’m sharing my Homemade Chicken Soup, ready in under an hour and loaded with tender chicken, egg noodles, fresh vegetables, and herbs, and the recipe below reveals everything you need.
6
servings
428
kcal
Equipment: 1. Large heavy pot or Dutch oven for simmering the soup
2. Cutting board and chefs knife for chopping veggies and chicken
3. Vegetable peeler for the carrots
4. Measuring cups and spoons for broth salt oil and lemon
5. Wooden spoon or heatproof spatula for stirring
6. Tongs or two forks to remove and shred the chicken
7. Colander or fine mesh strainer for draining noodles if you boil them separately
8. Ladle for serving (and a bowl to hold the noodles if you set them aside)
Ingredients
-
1 1/2 lb boneless skinless chicken breasts or thighs about 700 g
-
8 cups low sodium chicken broth 64 fl oz
-
8 oz large egg noodles about 2 cups
-
3 medium carrots about 1 1/2 cups
-
2 celery stalks about 1 cup
-
1 medium yellow onion about 1 cup
-
3 garlic cloves
-
2 tablespoons unsalted butter
-
1 tablespoon olive oil
-
2 bay leaves
-
1 teaspoon dried thyme or 3 fresh thyme sprigs
-
2 tablespoons fresh parsley
-
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon lemon juice optional
-
Up to 1 cup water if needed
Directions
- Prep everything: peel and slice the carrots, chop the celery and onion, mince the garlic, chop the parsley, and set the egg noodles aside. Pat the chicken dry and season lightly with salt and pepper.
- Heat the butter and olive oil in a large heavy pot over medium heat. Add the onion, carrots and celery and cook until they soften and start to brown a little, about 5 to 7 minutes. Add the garlic in the last 30 seconds so it doesn't burn.
- Nestle the chicken into the pot, pour in the 8 cups of chicken broth, add the bay leaves and thyme (dried or fresh), and bring to a gentle simmer. If the chicken isn't covered, add up to 1 cup water.
- Turn the heat down to low and simmer gently until the chicken is cooked through, about 18 to 25 minutes depending on thickness. If you have a thermometer it should read 165 F in the thickest part.
- Remove the chicken to a cutting board, shred it with two forks (or use a hand mixer for a faster hack), and discard any bones. If you used thyme sprigs remove them and the bay leaves.
- Taste the broth and add 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt) and 1/2 teaspoon black pepper, then return the pot to a simmer.
- Add the egg noodles to the simmering broth and cook until al dente, usually 6 to 8 minutes. Tip: if you hate cloudy broth or worried about overcooking, boil noodles separately and stir them in just before serving.
- Return the shredded chicken to the pot, stir in the chopped parsley and the tablespoon of lemon juice if using, and add the remaining tablespoon of butter for richness. Warm everything together 1 to 2 minutes.
- Taste and adjust seasoning, adding a little more salt or pepper if needed. If the soup is too strong or reduced, add up to the extra cup of water to loosen it, then reheat.
- Remove bay leaves, ladle into bowls, and serve hot. Don't let the noodles sit too long in the soup or they'll get soggy, so only add extras when you're ready to eat.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 501g
- Total number of serves: 6
- Calories: 428kcal
- Fat: 13g
- Saturated Fat: 3.8g
- Trans Fat: 0.08g
- Polyunsaturated: 1.7g
- Monounsaturated: 4.2g
- Cholesterol: 143mg
- Sodium: 619mg
- Potassium: 524mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 2g
- Protein: 42g
- Vitamin A: 5200IU
- Vitamin C: 6mg
- Calcium: 53mg
- Iron: 1.9mg