Homemade Chicken Noodle Soup
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Homemade Chicken Noodle Soup is a comforting and classic recipe that is easy to make on the stove top using leftover or rotisserie chicken! This soup is not only delicious but also customizable by adding your family’s favorite vegetables.
For even more delicious chicken soups the whole family will love, check out these recipes too! Chinese Chicken Noodle Soup, Chicken and Rice Soup, Chicken Tortilla Soup, and Instant Pot Creamy Chicken Enchilada Soup.
There is just something so soothing and special about eating chicken soup when you are sick, or when looking to warm up on cold nights. It is not difficult to make, and definitely worth the effort! I made my own Homemade Chicken Stock as well, but store bought works just as well.
This Homemade Chicken Noodle Soup is so versatile, that you could use different shaped pasta, different herbs, and even rotisserie chicken for a super simple meal.
Ingredients
- Olive oil
- Carrots
- Celery
- Sweet Vidalia onion
- Minced garlic
- Homemade stock – or good quality store-bought broth
- Leftover Chicken – shredded rotisserie chicken works great
- Wide egg noodles
- Dried thyme
- Dried basil
- Salt and black pepper
- Italian parsley – to garnish
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Homemade Chicken Noodle Soup
Heat olive oil in a large soup pot or Dutch oven. Add the carrots, onion, and celery and sauté until vegetables start to soften, about 5 minutes.
Add the minced garlic and cook for one additional minute.
Add the chicken broth, shredded chicken pieces, noodles, thyme, and basil.
I wasn’t paying attention and added too many noodles. You want half as many as you see above.
Bring to a boil then simmer until the noodles are cooked and the vegetables are fork tender, about 10 minutes.
Ladle hot soup into bowls, garnish with fresh parsley, and serve with saltine crackers or buttermilk biscuits, and a tossed green salad for a complete meal.
See how simple that was, and it only took about 35 to 40 minutes to make!
FAQ’s
Store cooled, leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it.
Yes, you can. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Store-bought chicken broth, stock, or chicken bone broth (for best flavor) is a convenient alternative. You can also use water, but the broth adds a rich flavor to the soup.
Absolutely! Feel free to use your favorite type of pasta or noodles. You can use anything from traditional egg noodles, whole wheat pasta or gluten-free, just make sure to follow the package directions for cooking times.
Add fresh herbs rosemary and thyme, a couple of bay leaves, or chicken bouillon for extra flavor. A squeeze of fresh lemon juice or a splash of apple cider vinegar will brighten the flavors and add a pop to this rich soup.
Absolutely! Prepare soup as directed excluding the noodles. Add cooked noodles when reheating the soup to prevent them from becoming mushy.
You bet! This chicken noodle soup recipe is very versatile, and you can add vegetables like peas, spinach, kale, or diced tomatoes for extra nutrition and flavor.
If you prefer a thicker broth, you can mix a small amount of flour or cornstarch with water and stir it into the soup. Allow it to simmer for a few more minutes until it reaches your desired consistency.
Place all ingredients except for the cooked chicken and noodles in the crockpot. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Add the noodles and shredded chicken and continue to cook on high for 10 minutes, or until the noodles are cooked al dente – they will continue to cook in the hot soup.
You can make this soup in a pressure cooker, but the directions are far too long to list. I will make a separate post in the near future.
More comforting soup recipes:
- Creamy Carrot and Cauliflower Soup
- Irish Potato Leek Soup
- Potato Cheese Soup {lactose-free}
- Roasted Red Pepper Soup with Grilled Shrimp
- Instant Pot Butternut Squash and Apple Soup
- Roasted Cauliflower and Garlic Soup
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Homemade Chicken Noodle Soup
Ingredients
- 2 Tablespoons olive oil
- 2 large carrots thinly sliced
- 2 stalks celery thinly sliced
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 8 cups chicken stock homemade or high-quality store-bought
- 2 cups chicken cooked and shredded – leftover or rotisserie works great
- 3 cups wide-egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- sea salt and black pepper to taste
- fresh Italian parsley to garnish
Instructions
- Heat oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until almost tender, about 5 minutes.
- Add the garlic and cook for one additional minute.
- Add the chicken broth, chicken, herbs, and noodles. Bring to a boil.
- Simmer soup until noodles are cooked, about 10 minutes
- Garnish with chopped parsley and serve with crackers.
There’s nothing better than homemade chicken noodle soup. This recipe looks awesome and easy! Yum!
This looks amazing- there is nothing more comforting than Chicken Soup!
I stopped by from Inspiration Monday.
Lisa, looking forward to seeing this over at Food on Friday. Cheers