I’m a Food Scientist, and I’ve cracked the code on the BEST Homemade Chicken Noodle Soup. My foolproof recipe is packed with tips for rich broth and tender noodles—with just 15 minutes of prep!
Made with a few good-quality ingredients and minimal steps, it’s my go-to homemade chicken noodle soup recipe, for good reason:
- I know my whole family loves it.
- It’s the ultimate comfort food.
- It’s deeply flavorful (NEVER watery or bland) and ridiculously easy to make.
P.s. You must also try my Crockpot Chicken Noodle Soup and Instant Pot Chicken Noodle Soup recipes!
Here’s What You Need
You’ll need a few good quality ingredients and some kitchen basics to whip up this recipe:
Homemade Chicken Noodle Soup Ingredients
Round up these ingredients to make your batch of cozy soup:
- Olive oil
- Onion, Carrot, Garlic and Celery: The flavor base for classic chicken soup. (Hot Tip: Keep a bag of cut celery stalks in your freezer!)
- Chicken broth: I love Better than Bouillon concentrated broth, it tastes better than boxed or canned broths.
- Dried parsley
- Butter: A small amount of unsalted butter adds a luxurious body and rich flavor to the broth.
- Egg noodles: These noodles absorb the broth beautifully, making each bite just SO good.
- Bone-in chicken thighs or legs: Bone-in cuts slowly release natural flavors and juices, creating a tender, slurp-worthy chicken.
- Soy sauce: A splash of soy sauce seasons with a savory depth and umami boost. It’s one of my favorite secret ingredients in savory dishes.
Scroll to the recipe card at the bottom for full ingredient quantities 👇
Substitutions and Variations
Ah man, this classic recipe is the perfect base for experimentation. You can make a few swaps to make your chicken soup recipe your own.
- Celery: Substitute with fennel for a slight anise flavor, or add chopped bell pepper.
- Carrot: Parsnips work well for an earthier sweetness, or add diced sweet potatoes.
- Garlic: Replace fresh garlic with a dash of garlic powder or roasted garlic which has a more mellow flavor.
- Chicken broth: Vegetable broth makes a great swap, or try bone broth for added richness and protein.
- Egg noodles: Sub with gluten-free noodles, rice, or even quinoa for a different texture. Or try orzo or ditalini pasta.
- Bone-in chicken thighs or legs: Use boneless chicken breasts for a leaner option or substitute with shredded rotisserie chicken to save time.
- Lemon herb: Squeeze the juice of one lemon into the broth for extra brightness—swap dried parsley with fresh thyme sprigs, rosemary, and a bay leaf. Stir in a handful of fresh spinach or kale at the end of cooking.
- Chicken and wild rice soup: Switch egg noodles with wild or brown rice for a nutty flavor and hearty texture. Add 1 cup of milk or cream after the rice is cooked to make it extra creamy. Include a handful of sliced mushrooms with the veggies.
- Creamy chicken noodle soup: Stir in 1/2 cup of cream mixed with 1 tbsp of cornstarch toward the end of cooking.
Tools to Grab
Gather together these tools and pieces of equipment to make your soup:
- Large pot or Dutch oven: For cooking the soup and simmering the ingredients together.
- Cutting board: For chopping vegetables and prepping ingredients.
- Chef’s knife: To chop the onion, celery, carrots, and any additional ingredients.
- Two forks: For shredding the cooked chicken.
- Ladle: To serve up the soup.
How to Make Homemade Chicken Noodle Soup: An Easy Guide
Make this hearty soup in a few easy steps. This stove-top soup comes together in no time:
- Cook the vegetables: Cook the onion, celery, and carrots, along with 1 teaspoon of kosher salt in olive oil in. a pan. Sauté for 5-6 minutes until the veggies begin to soften. Add the garlic and cook until fragrant.
- Add chicken and broth: Pour in the chicken broth and add the raw chicken thighs or legs. Sprinkle in dried parsley and the remaining kosher salt. Increase the heat to bring the soup to a boil, then lower it to a gentle simmer. Cover and cook for 45-55 minutes until the chicken is fully tender.
- Shred the chicken: Remove it from the pot and let it cool. Use two forks to shred the meat, discarding any bones. Add the shredded chicken back to the soup.
- Cook the noodles: Add the egg noodles and cook for 10-12 minutes until tender.
- Finish the soup: Stir in a bit of butter for added creaminess. Taste the soup, adjusting the flavor with soy sauce or extra salt.
5 Common Mistakes When Making Homemade Chicken Noodle Soup
I like to include the typical trip-ups people make when they cook this soup. Obviously, so you can avoid them:
- Skipping the sauté step for vegetables: Skipping the initial sauté for onions, celery, and carrots means missing out on the rich, caramelized flavors they bring to the soup. Always sauté the veggies for a few minutes until they soften and release their natural sweetness.
- Using boneless, skinless chicken breasts only: Boneless, skinless breasts don’t provide the same depth of flavor and tend to dry out quickly. Use bone-in thighs instead. The bones and skin add natural richness and create tender, juicy meat. Remove them after cooking for easy shredding.
- Overcooking the noodles: Noodles that simmer too long can turn soggy and mushy. They soak up too much broth, making the soup too thick and gloopy. Add the noodles at the end of cooking, and cook them until just tender.
- Using low-quality broth: A bland or overly salty broth can leave the soup lacking flavor or tasting too artificial. Use a high-quality, low-sodium chicken broth, or make your own from scratch if possible. This provides a rich, authentic base that complements the other ingredients.
- Neglecting to taste and adjust seasonings: Salt, herbs, and pepper need to be balanced. Some soy sauce or lemon juice can balance the final flavors. Think savory, salty, and some sourness.
Make Ahead and Storage
This soup can be made in advance for busy days! When ready to serve, reheat the soup on the stovetop or in the microwave.
- Let the soup cool to room temperature before storing. Place it in an airtight container, separating the broth and veggies from the noodles to prevent them from becoming too soft.
- It will keep in the fridge for up to four days.
Freezing
For longer storage, freeze the soup without noodles. Place the cooled soup in a freezer-safe container, leaving room for expansion.
- It will keep well for up to 3 months. When ready to serve, thaw overnight in the refrigerator or in the microwave.
- Warm the soup on the stovetop over medium heat, stirring occasionally.
How to Serve this Homemade Chicken Noodle Soup Recipe
Serve it steaming in pretty bowls with black pepper and fresh parsley (or any herbs).
I love it with a slice of warm bread and butter, like this zucchini bread. It’s also incredible with a fresh side like this strawberry and spinach salad.
Final Notes, Pro Tips + Science-Based Secrets
This is really such a simple recipe, but it never hurts to check out a few pro tips:
- Cook noodles separately (for make-ahead): Cook the noodles separately and add them in just before serving to prevent them from absorbing too much broth and becoming mushy.
- Season in layers: Add salt and seasoning at different stages—when sautéing vegetables, after adding broth, and at the end. This helps balance flavors and ensures each ingredient shines.
- Boost flavor with umami: A splash of soy sauce, Worcestershire sauce, or even a touch of miso paste can provide an umami depth.
- Powerful aromatics: Adding aromatics like garlic, onions, and herbs early in the cooking process allows their volatile oils to infuse the broth. This creates a more aromatic and flavorful soup, even without prolonged cooking.
FAQs About Homemade Chicken Noodle Soup
Just scrolling through? Here are a few queries you don’t want to miss:
There isn’t one secret ingredient. Rather, the secret to great soup lies in the quality of the ingredients, the inclusion of seasoning and aromatics, and the layering of flavors in the method.
You can use rice, orzo, or even broken spaghetti. For a low-carb option, consider adding zucchini noodles or riced cauliflower toward the end of cooking.
Absolutely! Using rotisserie chicken is a great shortcut. Simply skip the initial chicken cooking step and add it in the last few minutes of cooking to warm it through.
It’s easy to make gluten-free chicken soup! Swap the egg noodles for gluten-free noodles, rice, or quinoa. Double-check that your chicken broth is gluten-free, as some brands contain gluten.
Other Favorite Soup Recipes
Check out these easy soup recipes I turn to on repeat:
- Old-fashioned vegetable beef soup is so good
- Ham and bean soup is ultra comforting and hearty.
- Truly the best ever tomato soup of your life!
- Ground turkey soup is hearty, savory, and so so good.
- This chicken and dumpling soup is one of my all-time favs.
- My tortellini soup is so cozy and delicious.
- One of my fav veggie soups, this vegetable orzo soup is super wholesome.
Homemade Chicken Noodle Soup
Ingredients
- ⅓ cup olive oil
- 2 ½ cups finely-chopped onion
- 1 cup sliced celery
- 1 cup diced carrot
- 2 tsp kosher salt divided
- 2 tsp minced garlic
- 8 cups chicken broth
- 4 tsp soy sauce or 1 tsp more kosher salt
- 1 tsp dried parsley
- 4 oz egg noodles
- 2 tbsp unsalted butter
- 2 lbs bone-in chicken thighs or legs
Instructions
- Cook the veggies: Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots with 1 tsp kosher salt. Sauté for 5-6 minutes until softened. Add garlic and cook for 1 minute more.
- Add chicken and broth: Pour in the chicken broth and soy sauce, and add the raw chicken thighs or legs. Stir in dried parsley and the remaining 1 tsp kosher salt (or 2 tsp if you aren't using soy sauce). Bring to a boil, then reduce the heat to low. Cover partially and simmer for 45-55 minutes, until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken from the pot and let it rest for a few minutes. Shred it with two forks, discarding the bones. Return the shredded chicken to the pot.
- Cook the noodles: Stir in the egg noodles and let them cook for 10-12 minutes, or until tender.
- Finish the soup: Stir in the butter until melted. Taste and adjust seasoning with a splash of soy sauce or additional salt, if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this soup last night but I mixed it up a bit added some corn. Very tasty.
Very Tasty and Easy to make !
I used rotisserie chicken for the soup and it was delicious! I simmered it with the bones. Thanks!