Homemade Chicken Noodle Soup | Elizabeth Rider

Nothing beats a warm bowl of Homemade Chicken Noodle Soup on a cool-weather day!

This healthy soup recipe is a lifesaver for weeknights when you use my “quick method,” and a delight on the weekend if you want to take the time to roast the chicken and make the stock from scratch like my mom did nearly every week of my childhood.

• For the quick version, you can use leftover chicken or pulled chicken from a rotisserie chicken with a box of your favorite stock or bone broth from the store. All in this can be as fast as 30 minutes to make.
• For the true homemade from scratch version, you’ll roast bone-in chicken (either parts or a whole chicken), take the meat off the bones, then use the bones, skin, and what’s left after roasting to make the best homemade chicken stock. You’ll want to simmer the stock for at least 4-6 hours, so all in you’re looking at 4-6+ hours, though the hands-on time is minimal.

My version of homemade chicken noodle soup is finished with fresh parsley or dill and a squeeze of lemon for a pop of flavor, but those are both optional. This classic soup recipe is perfect for cozy dinners, meal prep, or even when you’re feeling under the weather; it’s a staple in my kitchen.

Why You’ll Love It:

• Quick and Easy: Homemade Chicken Noodle Soup can be ready in under 30 minutes using pre-cooked chicken and a handful of pantry staples. You’ll need either homemade chicken stock that you’ve saved or a box of chicken stock (or veggies stock works!).
• Nutritious and Light: Loaded with fresh vegetables, protein-rich chicken, and zesty lemon for a refreshing finish. You can use traditional egg noodles or swap for rice, quinoa, or any noodle alternative. You can also double the chicken and use bone broth to make a higher protein meal.
• Versatile: Homemade Chicken Soup is easily adaptable to your tastes and what’s available to you. Every family has their favorite tricks and methods, so here I’ll teach you how to make the classic recipe and you can modify it from there.

Ingredients:

Here’s what you’ll need to make homemade chicken noodle soup:

• Chicken stock (low-sodium or homemade): You’ll need chicken stock. I think homemade chicken stock is truly the best both in flavor and nutrition, but we all get busy and there’s nothing wrong with using your favorite stock in a box. Choose low-sodium if you buy it so you can salt it to taste.
• Cooked, shredded chicken (rotisserie or leftover): I prefer to use leftover chicken when making chicken soup. If I make chicken earlier in the week, I always roast extra for recipes like this. Or, grab a rotisserie chicken from the store. You can also use a whole raw chicken or chicken parts using the method I show you on the video on my Chicken Quinoa Soup post.
• Egg noodles: Egg noodles are classic in chicken noodle soup, but you an use any noodles that suit your needs. I buy “extra wide” egg noodles.
• Celery, Carrot & Onion: The traditional soup base that make most homemade soups sing. Not only does this traditional mirepoix create great flavor, but it’s also highly nutritious.
• Garlic: I love adding a few cloves of fresh garlic (never the jarred stuff) to my chicken soup, but it’s not traditional. Feel free to leave it out if you’d prefer.
• Unsalted butter or olive oil: You’ll need a little fat to cook the veggies while building the base of the soup. Your favorite cooking oil or fat works. If you pan roast the chicken and there’s enough fat rendered, you can use that, too.
• Kosher salt and freshly ground black pepper: You’ll use salt and pepper, to taste, to add classic flavor to your soup. Freshly ground black pepper really does taste much better than pre-ground pepper, so use that if you can.
• Bay leaf: Dried bay leave adds a great flavor to any soup. If you made homemade stock and added a bay leaf there, you can skip it. If I use stock in a box I find a bay leaf adds great flavor.
• Optional garnishes: Fresh parsley and/or dill (chopped, for garnish): I love fresh dill in chicken soup and often add a big handful for serving if I happen to have some on hand. Fresh herbs are totally optional here. Use them if you have them. I used parsley in the photos here.
• Optional: Fresh lemon juice: A squeeze of fresh lemon elevates just about any soup! The acid complements the savory flavors and adds a dose of enzymes and beneficial vitamin C, too.

See the printable recipe card below for the full recipe with measurements and instructions.

Step-by-Step Instructions

Before you start, buy or make homemade chicken stock, and roast your chicken or buy cooked chicken.

1. Prep the Vegetables: Dice the onion, peel and slice the carrots, and slice the celery into 1/2-inch pieces. Mince or press the garlic.
2. Cook the Vegetables: Heat the butter or olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes, then add the garlic and cook 1 more minute.
3. Simmer the Broth: Add the chicken broth and bay leaf. Increase the heat to medium-high and bring to a boil then reduce to a simmer.
4. Prepare the Chicken: While the broth heats, shred the cooked chicken into large bite-sized pieces.
5. Cook the Noodles: Add the shredded chicken and egg noodles to the pot. Adjust the heat to maintain a gentle simmer and cook until the noodles are al dente, about 6-7 minutes or 1 minute less than the package instructions.
   • Finish the Soup: Turn off the heat and remove the bay leaf. Stir in the parsley, dill, and lemon juice, if using. Taste and adjust the seasoning with more salt if needed.
6. Serve & Enjoy! Ladle the soup into bowls and garnish with additional parsley or dill for a fresh and vibrant touch.

Chef’s Tip: For a quick-cooking dish like this, prepare all your ingredients (mise en place) before you start cooking to keep things smooth and stress-free.

Tips & Variations

Gluten-Free Option: Swap the egg noodles for gluten-free pasta, zucchini noodles, or shirataki noodles. These options create a tender texture while maintaining the essence of the soup.

• Low-Carb Alternative: Replace the noodles with cauliflower rice or omit them entirely and load up on extra veggies like spinach or kale for a hearty, low-carb version.
• Extra Protein: Use chicken thighs or boneless skinless chicken breasts for a richer flavor and more tender meat. If you’re making this soup with raw chicken, try simmering the chicken in the broth until cooked through, then shred it before adding back to the pot.
• Boost the Flavor: Add sprigs of fresh thyme or a pinch of red pepper flakes for a subtle kick. A splash of white wine or a tsp of chicken bouillon can also enhance the savory depth of the broth.
• Change Up the Flavor: Add 1 teaspoon freshly ground ginger when you add the garlic and use long rice noodles instead of egg noodles to give this soup a Thai-inspired flavor.
• Dairy-Free Creaminess: For a creamy chicken noodle soup without dairy, blend a portion of the soup with cooked cauliflower and return it to the pot.
• Comfort Food Twist: Turn this into the ultimate comfort food by adding a touch of heavy cream or coconut milk for a creamy texture.
• Make It Ahead: For meal prep, prepare the soup without the noodles, let it cool, and store it in an airtight container in the fridge for up to 3 days. When ready to serve, heat the soup, cook the noodles separately, and add them just before serving to keep them tender and fresh.
• Crockpot Chicken Noodle Soup: For a hands-off approach, cook this soup in a slow cooker. Add all ingredients except the cooked chicken (if it’s already cooked) noodles, parsley, and lemon, and cook on low for 6-8 hours. If your chicken isn’t cooked, add it in at the beginning. Add the noodles in the last 30 minutes of cooking.
• Instant Pot Chicken Noodle Soup: Save time by using an Instant Pot. Sauté the vegetables on medium-high heat using the sauté function, then pressure cook with the chicken and broth for 8 minutes. Stir in the noodles and let them cook using the residual heat.
• Veggie Boost: Incorporate extra vegetables like diced sweet potato, parsnip, or even frozen peas. Fresh spinach or kale added at the end gives a bright, nutritious twist.
• Homemade Chicken Stock: For the best homemade chicken noodle soup recipe, start with your own chicken stock. Simmer a whole chicken or chicken thighs with garlic cloves, stalks of celery, onions, carrots, fresh thyme, and bay leaves for an hour, then strain for a deeply flavorful base.
• Calorie-Friendly Version: For a lower-calorie version, use lean chicken breasts, low-sodium chicken broth, and skip the noodles. Serve with a sprinkle of fresh herbs for flavor without adding extra calories.
• Serving Tip: Ladle the soup into bowls, garnish with chopped parsley or dill, and serve with a squeeze of lemon for a fresh, vibrant finish.

Storage & Freezing

This soup keeps in the fridge, covered, for up to 3 days.

Homemade Chicken Soup soup freezes beautifully!

Allow it to cool completely, then transfer it to an airtight container. Freeze for up to 3 months. When reheating, consider cooking fresh noodles to add in for the best texture.

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