Comforting, nourishing, and timeless, Chicken Noodle Soup is a classic homemade recipe that never goes out of style. Known for its rich broth, tender chicken, hearty vegetables, and comforting noodles, this soup is a go-to meal for cold weather, busy weeknights, or whenever you need a bowl of real comfort food. Made from simple pantry ingredients, it delivers deep, slow-simmered flavor without being complicated.
This recipe focuses on building flavor naturally, making it perfect for anyone searching for a homemade chicken noodle soup, classic comfort food, or a healthy family dinner recipe that tastes even better the next day.
Ingredients
Olive oil or butter – 1 tablespoon
Yellow onion, diced – 1 medium
Carrots, sliced – 3 medium
Celery stalks, sliced – 3
Garlic, minced – 3 cloves
Chicken broth (low sodium preferred) – 10 cups
Boneless chicken breasts or thighs – 1½ lbs
Bay leaves – 2
Dried thyme – 1 teaspoon
Salt – 1½ teaspoons (adjust to taste)
Black pepper – ½ teaspoon
Egg noodles – 3 cups
Fresh parsley, chopped – 2 tablespoons
Lemon juice (optional) – 1 tablespoon
Instructions
Sauté the Vegetables
In a large soup pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Build the Broth
Pour in the chicken broth and stir to deglaze the bottom of the pot. Add the chicken, bay leaves, thyme, salt, and black pepper. Bring the soup to a gentle boil, then reduce heat to low and let it simmer uncovered for 20–25 minutes, allowing the chicken to cook through and the broth to develop deep flavor.
Shred the Chicken
Remove the chicken from the pot and place it on a cutting board. Shred or chop into bite-sized pieces using two forks. Return the chicken to the soup and discard the bay leaves.
Cook the Noodles
Add the egg noodles directly to the simmering soup. Cook for 7–9 minutes, or until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
Finish and Season
Taste the soup and adjust seasoning with additional salt and pepper if needed. Stir in the fresh parsley and lemon juice if using. The lemon brightens the broth and enhances the overall flavor without overpowering it.
Serving Suggestions
Serve hot with crusty bread, dinner rolls, or crackers
Perfect as a light lunch or comforting dinner
Pair with a simple green salad for a complete meal
Storage and Make-Ahead Tips
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 4 days
For best results, store noodles separately if making ahead to prevent them from absorbing too much broth
Freeze without noodles for up to 3 months; add fresh noodles when reheating
Recipe Variations
Creamy Chicken Noodle Soup: Stir in ½ cup heavy cream at the end
Herb-Forward Version: Add fresh dill, rosemary, or sage
Vegetable-Loaded Soup: Add peas, corn, spinach, or green beans
Rotisserie Chicken Shortcut: Use cooked shredded chicken and reduce simmer time
Why This Chicken Noodle Soup Works
This recipe uses classic techniques to extract maximum flavor from simple ingredients. Slowly simmered chicken creates a rich, savory broth, while fresh vegetables and herbs add balance and nutrition. Cooking the noodles directly in the soup allows them to absorb flavor while keeping the recipe efficient and family-friendly.
Conclusion
Homemade Chicken Noodle Soup is more than just a meal—it’s a tradition. Warm, soothing, and deeply satisfying, this recipe delivers everything you want in a classic comfort dish. Whether you’re cooking for your family, meal-prepping for the week, or making soup for someone who needs a little extra care, this chicken noodle soup is reliable, flavorful, and always welcome at the table.
