Homemade Chicken Noodle Soup is a classic, AND it’s so super easy to make! I love using homemade chicken stock when I make chicken soup because it adds the most flavor, but you can easily use a boxed chicken broth/stock in a pinch!
Here’s the recipe for my Homemade Chicken Stock!
This Is My Favorite Easy Chicken Noodle Soup Recipe!
If ever there was a recipe that makes you totally comforted, it’s chicken noodle soup. Nostalgic, delicious, and comforting, while being relatively healthy…what more can you ask for?
My recipe uses my Homemade Stock, and has the perfect balance of noodles, chicken, stock, and veggies. I like a soup that is heavy of the chicken and noodles, but you can always add a bit more broth if you like so soak it up with a piece of crusty bread.
And I highly recommend a sprinkle of Parmesan cheese on top when you’re serving this…it adds a little something special! ORRRR if you want to go the extra mile, and have a Parmesan rind in your fridge, pop that in the stock while it comes to a boil to infuse more flavor into your soup.
Ingredients:
- olive oil
- carrots
- celery
- garlic
- salt and pepper
- turmeric
- chicken stock
- egg noodles
- cooked chicken, shredded or cubed.
- fresh parsley
- Parmesan cheese to sprinkle on top
What Kind Of Chicken Do You Use?
This is completely up to you!! You have so many options, and in my opinion, there is no right or wrong choice.
- Boneless Chicken Breasts. Season, bake at 400°F for 25-ish minutes
- Bone-In Chicken Breasts. Season, bake at 400°F for 35-40 minutes
- Boneless Chicken Thighs. Season, bake at 400°F for 20-25 minutes
- Bone-In Chicken Thighs. Season, bake at 400°F for 30-35 minutes
- Rotisserie Chicken. Just shred the chicken off the bones!
- Leftover Chicken
- Whole Roasted Chicken (3 – 4 lbs). Season drizzle with olive oil, bake at 350°F for 60-90 minutes.
*Note – for all of these examples the bake-times are estimated and can vary due to thickness of the chicken, whether it has skin on, etc. Always cook the chicken until it reaches an internal temperature of 165°F.
Do You Have To Use Egg Noodles?
Absolutely not! You can honestly use whatever pasta you have on-hand, or omit it completely and add a little more chicken for a low-carb option!
Egg noodles work great, though, because of their lighter texture.
How To Make Chicken Noodle Soup
The process of making Chicken Noodle Soup is so super easy, especially if you have already made your stock and have cooked chicken on-hand (or are using a rotisserie chicken). Here are the simple steps broken down:
- Sauté your veggies. You can actually even slip this part, I just like to give my veggies a little head start getting soft, because you don’t want crunchy veggies in your soup! AND it also is another way to add flavor!
- Add your stock and bring it to a boil.
- Boil your noodles right in the stock until they’re soft. This infuses the noodles with the flavor of the stock!
- Add in your chicken and chopped parsley!
- Season with more salt and pepper as needed.
- Serve and top with Parmesan cheese!
Do You Have To Use Homemade Chicken Stock?
Nope! Of course I highly recommend my Homemade Chicken Stock Recipe for this soup because it’s THE BEST, but you can absolutely use store bought chicken broth in its place. I have included in the full recipe below instructions on making this recipe with boxed chicken broth, including a few tricks to amp up the flavor!
If you are going to use boxed chicken broth, my HIGHLY recommend Trader Joe’s Organic Free Range Chicken Broth. It’s the one in the red box!
What Can You Serve With Chicken Noodle Soup?
Honestly, really don’t worry about a side dish here. A bowl of chicken noodle soup is a meal in-itself. BUT I am never opposed to a side of garlic bread, a dinner roll, or a crusty baguette to dip in the broth! Here are a few ideas:
- Sweet Dinner Rolls
- Skillet Biscuits
- Parker House Rolls
- Popovers
- Garlic Knots
- Cheesy Breadsticks
- Pull Apart Garlic Bread
Can You Freeze Chicken Noodle Soup?
Absolutely! Store it in an airtight container in the freezer for up to 30 days for best freshness. Allow it to thaw in the refrigerator before heating up!
Before You Go…
Make Sure to check out my Chicken and Noodles Recipe too for a creamy, hearty alternative to chicken soup!
Print
Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves 6
- Category: Soup
- Method: Stove Top
- Cuisine: Dinner
Description
Homemade Chicken Noodle Soup is the most comforting meal of all time.
Ingredients
- 1 tablespoon olive oil
- 3 carrots, cut into thin rounds
- 2 celery, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon ground turmeric
- 2 cloves minced garlic
- 6 – 8 cups homemade stock
- 2 cups egg noodles
- 4 cups cooked chicken, shredded or cubed*
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- optional – parmesan cheese top top
If NOT using homemade stock add these additional flavor enhancing ingredients:
- 2 tablespoons butter
- 1/2 cup diced yellow onion
- 2 teaspoons dried thyme or 2 tablespoons fresh thyme
- 1 bay leaf
Instructions
- Heat olive oil in a large Dutch oven medium heat. Add in the carrots, celery, salt, pepper and turmeric, and sauté for 3 minutes until they begin to soften. Add in the garlic and cook for 1 more minute.
- Add in 6 cups of the broth and bring to a boil.
- Add in the noodles and boil for 8-10 minutes, until cooked.
- Add in the chicken and parsley and cook until chicken is warm. Add in more broth now if your noodles soaked up too much liquid, and you prefer more broth.
- Season with salt and pepper as desired.
- Serve immediately and top with Parmesan cheese.
If NOT using homemade stock additional instructions:
- Sauté (Step #1): Add in butter and olive oil. Sauté onions along with carrots and celery.
- Broth (Step #2): Add in dried or fresh or dried thyme and bay leaf to the broth and then bring it to a boil.
- Serve (Step#6): Remove bay leaf
Notes
*You can use whatever type of chicken you prefer. If you prefer using boneless chicken breasts, you will get about 4 cups using 1 1/2 pounds raw chicken breasts. You can also use a store bought rotisserie chicken, which, depending on the size usually yield between 3 – 4 cups of meat.
To bake chicken breasts, season with salt, pepper, and garlic powder and bake at 425°F for 25 minutes, or until temperature reaches 165°F.
To store: Refrigerate airtight for up to 3 days. If using homemade stock, the soup will become gelled when chilled due to the collagen from the bones. When you reheat the soup it will return to its liquid state.
Nutrition
- Serving Size:
- Calories: 370
- Sugar: 7.5 g
- Sodium: 591.9 mg
- Fat: 12.7 g
- Carbohydrates: 29.6 g
- Protein: 32.8 g
- Cholesterol: 92.7 mg
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I love this soup. I have made it many times. I use the celery leaves instead of parsley. Everything else is great!
love that idea!!!