I still remember the first time I made Chicken Noodle Soup that truly felt like a big kitchen win. It was one of those hectic evenings when I thought, “Okay, tonight has to be easy but comforting.” I wanted something that would warm us up and make everyone feel cozy without hours of fuss. That’s when I landed on this classic Chicken Noodle Soup recipe, and let me tell you—it instantly became a staple in my routine. There’s such a special joy in pulling together a bowl of homemade chicken soup that tastes like a hug in a bowl.

Chicken Noodle Soup isn’t just food; it feels like comfort on a busy day or a little break when life gets hectic. The way the chicken broth noodles swim in that rich, savory broth, paired with tender chicken and fresh herbs—that’s the kind of meal that fills your kitchen with good vibes and your belly with warmth. What I love most is how forgiving this hearty chicken soup is—no fancy tricks, just good, honest flavors that come together quickly but taste like you spent hours.

If you’ve ever found yourself staring blankly into the fridge while juggling dinner plans, this Chicken Noodle Soup is about to become your go-to solution. It’s the kind of comfort food soup that feels both nourishing and satisfying, perfect for sharing or savoring solo. I’m seriously excited for you to try this recipe out in your own kitchen and experience that “ahhh” moment when you take your first spoonful. Ready? Let’s dive into this cozy favorite that never lets me down.

What You’ll Need:

This Chicken Noodle Soup keeps the ingredient list totally approachable—because good food shouldn’t be complicated.

2 tablespoons olive oil (Or swap in butter if you want an extra cozy richness)
1 medium yellow onion, diced (You can find these at any grocery store, and they’re a pantry staple!)
3 medium carrots, sliced (Fresh is best, but frozen works in a pinch)
2 celery stalks, diced (Out of celery? Try fennel for a subtle twist)
4 garlic cloves, minced (Fresh garlic hits different here, but garlic powder is an okay stand-in)
8 cups chicken broth (Homemade chicken soup base? Even better! Store-bought is fine too)
2 cups cooked chicken, shredded (Rotisserie chicken saves time and adds great flavor)
2 cups egg noodles (Any noodle works really—ramen noodles for fun, or gluten-free if you need)
1 teaspoon dried thyme (Fresh thyme adds a lovely punch if you have it)
1 teaspoon dried parsley (Fresh parsley stirred in at the end is my secret upgrade)
Salt and black pepper, to taste
Juice of half a lemon (this brightens up the broth wonderfully)

This homemade chicken noodle soup is kind to your wallet too—simple ingredients that come together without any specialty items. I usually make a big batch so leftovers are ready for a quick lunch or a comforting dinner later in the week. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to two months. Just remember to keep the noodles separate if freezing—they soak up broth and get mushy.

Let’s Cook This Together:

Ready to make a bowl of Chicken Noodle Soup that feels like an old friend? Here’s how we get there, step-by-step. Start to finish, this Chicken Noodle Soup comes together in about 45 minutes—just enough time to pour yourself a drink and get comfy.

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Stir and cook until veggies are softened and the kitchen starts smelling amazing—about 5-7 minutes.
Toss in the minced garlic and cook for one more minute until fragrant. This little step is where the soup develops that rich base flavor.
Pour in the chicken broth and bring the whole pot to a boil. Once boiling, reduce the heat to low and toss in dried thyme and parsley. Let it simmer gently for 15 minutes to marry those flavors.
While your soup is simmering, shred your cooked chicken. I love using rotisserie because it’s juicy and flavorful, which makes this homemade chicken soup extra cozy.
Add the shredded chicken and egg noodles to the pot. Cook until noodles are tender, about 8 minutes. If the soup looks a little thin, that’s totally okay—remember, the noodles will absorb some of the broth.
Season with salt, pepper, and the squeeze of fresh lemon juice to brighten things up.
Give everything a good stir, then taste and adjust seasoning if needed.

That moment when you see your chicken broth noodles swimming alongside tender chicken and fresh veggies? Pure kitchen magic. A quick kitchen nugget: don’t overcook the noodles or they’ll turn gummy in your hearty chicken soup.

If you’re short on time, grab pre-cut veggies and rotisserie chicken. This shortcut keeps all the flavor with way less prep. And a lesson learned? Adding herbs a bit early in the simmer lets their flavor develop nicely without becoming bitter.

For more cozy soup inspiration, you might want to check out this Creamy Chicken Noodle Soup recipe that takes a bit of a different spin.

How to Serve & Savor It:

This Chicken Noodle Soup truly shines when you pair it with crusty bread or a simple green salad. I love serving it up on chilly evenings or anytime we need a heartfelt meal after a busy day.

My absolute favorite way to enjoy this Chicken Noodle Soup is on a lazy weekend or when we’re having people over. It’s a meal that just feels like home. I often add a sprinkle of fresh parsley or a dash of chili flakes if I want a little kick.

For sides, I love a warm roll or quick garlic bread—something buttery to soak up all that savory broth. And for leftovers? Turning the cooled soup into a pot pie or using the shredded chicken in a chicken noodle soup risotto makeover is a total hit.

Seasonal twist alert: in fall, a pinch of smoked paprika or some fresh sage leaf ends can add a cozy, woodsy flavor.

If you are curious about different takes on noodle soups, check out this fresh Tomato Basil Noodle Soup for a vibrant change.

Your Questions, Answered:

Q: Can I prep parts of this Chicken Noodle Soup ahead?
A: Totally! You can chop veggies and shred the chicken a day ahead. Store separately in the fridge, then just combine and cook when ready. I often make the broth and chicken a day before for an even richer base.
Q: What’s a good swap for egg noodles in this Chicken Noodle Soup?
A: Great question! You can swap egg noodles for any pasta you have—spirals, shells, or even gluten-free varieties. Some friends love using rice noodles for a lighter touch!
Q: How can I make this Chicken Noodle Soup for fewer people?
A: Just halve the ingredients or save leftovers for later. Soup is one of those dishes that tastes even better the next day.
Q: Can I use store-bought broth for this Chicken Noodle Soup?
A: Absolutely! Plenty of great options at grocery stores. Just look for low-sodium so you can control the salt in your soup.
Q: How do I keep my noodles from getting mushy in this hearty chicken soup?
A: The trick is to add noodles toward the end of cooking. If making ahead, cook noodles separately and combine just before serving.
Q: Any fun variations you’ve tried?
A: Yes! Adding turmeric and ginger spices gives this soup a warm, cozy twist. I shared a version of that over at this turmeric ginger chicken noodle soup recipe that’s a total flavor boost.
Q: What if I want a creamier Chicken Noodle Soup?
A: Check out this Creamy Chicken Noodle Soup recipe for inspiration. It’s a fan favorite for that extra indulgence.

Got more questions? I love chatting all things homemade chicken soup, because every kitchen’s version is special.

Final Foodie Thoughts:

This Chicken Noodle Soup holds a cozy spot in my foodie heart because it’s one of those dishes that brings people together. It’s simple, trusted, and always feels like a little celebration of comforting flavors that just work.

Top Chicken Noodle Soup Tips:

Use rotisserie chicken for a shortcut that doesn’t sacrifice flavor.
Add noodles only at the very end to avoid mushy noodles.
Brighten every bowl with a fresh squeeze of lemon juice.

I’ve also loved trying turmeric ginger variations, creamy takes, and even a spicy dash of chili flakes for something new. The classic homemade chicken soup version gets requested the most from friends and family, proving it’s a forever favorite.

Make this Chicken Noodle Soup your own—swap in your favorite herbs, use the noodles you love, add extra veggies or spice. I hope you get the same joy and comfort from this hearty chicken soup that I do each time I make it.

If you want more everyday awesome food ideas, check out the One Pan Chicken Dinner with Buttered Noodles for an easy weeknight winner.

Happy cooking, friends! Can’t wait to hear how your Chicken Noodle Soup turns out.

Chicken Noodle Soup

Print Recipe

A comforting and flavorful chicken noodle soup made with tender chicken, fresh vegetables, and hearty noodles – perfect for cozy meals any time of year.

Author: Tayla Emerson
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 medium carrots, sliced
2 celery stalks, sliced
8 cups chicken broth
2 cups cooked shredded chicken
2 cups egg noodles
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery; sauté until vegetables are tender, about 5-7 minutes.
Pour in chicken broth, add thyme and bay leaf. Bring to a boil.
Add noodles and cook according to package instructions until al dente.
Stir in cooked shredded chicken and simmer for 5 minutes until heated through.
Remove bay leaf. Season with salt and pepper to taste.
Garnish with fresh parsley before serving.

Notes

For extra depth of flavor, add a splash of lemon juice or a pinch of crushed red pepper flakes before serving.