Name: Homemade Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 8 cups chicken broth; 2 cups water; 4 celery stalks, chopped; 4 whole carrots, peeled and chopped; 1/2 onion, diced; 1/4 teaspoon dried thyme leaves; 1 teaspoon minced garlic; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 bay leaves; 2 cups egg noodles

Jump to Recipe· 4.1 from 8 reviews

I absolutely adore this Homemade Chicken Noodle Soup Recipe because it combines the comforting flavors of tender chicken, fresh vegetables, and perfectly cooked egg noodles into one heartwarming bowl. Whenever I make it, the rich aroma fills my kitchen and reminds me of cozy family dinners and cold-weather comfort. This soup is like a warm hug in a bowl, and it’s surprisingly easy to prepare, making it one of my go-to recipes whenever I crave something nourishing and satisfying.

Why You’ll Love This Homemade Chicken Noodle Soup Recipe

What makes this recipe so special, in my opinion, is the incredible balance of flavors. The savory chicken broth infused with celery, carrots, and a hint of thyme creates this beautiful harmony that’s both fragrant and deeply comforting. I love how the garlic and bay leaves subtly elevate the taste, giving it a homemade authenticity you just can’t get from canned versions.

Another thing I appreciate is how straightforward the process is. There’s no complicated technique or hard-to-find ingredients—just wholesome, classic components thrown together with care. Whether I’m cooking for a quick weeknight dinner or preparing a meal to share with friends during a chilly afternoon, this soup always hits the spot. It stands out for its simplicity, flavor, and heartwarming qualities, which make every spoonful feel like a little celebration of comfort food.

Ingredients You’ll Need

The image shows a group of cooking ingredients on a white marbled surface. In the center, there are two chicken fillets in a clear rectangular glass dish with smooth edges. Around the chicken, there are small white bowls with chopped orange carrots, chopped green celery, diced white onion, minced garlic, black pepper, and dried herbs. To the top right, there is a clear glass measuring jug filled with light brown broth, and above that is another clear glass measuring jug with water. A small white bowl in the upper right corner contains two bay leaves. In the bottom left corner, there is a small white bowl filled with uncooked yellow egg noodles. The whole setup is arranged neatly and brightly lit. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential; each one plays an important role in building the flavor, texture, and color of my favorite Homemade Chicken Noodle Soup Recipe.

2 boneless skinless chicken breasts: The star protein that makes the soup hearty and satisfying.
8 cups chicken broth: Provides the rich, savory base that carries all the flavors.
4 celery stalks (chopped): Adds a fresh, slightly peppery crunch and depth to the broth.
4 whole carrots (peeled and chopped): Brings sweetness and vibrant color to the soup.
1/2 onion (diced): Offers a pungent, aromatic note essential for flavor layering.
1/4 teaspoon dried thyme leaves: Adds an earthy, herbaceous touch that complements the chicken beautifully.
1 teaspoon minced garlic: Provides a fragrant warmth and complexity.
1/2 teaspoon salt: Balances all the ingredients and enhances the overall taste.
1/2 teaspoon pepper: Adds a gentle kick and seasoning depth.
2 bay leaves: Imparts subtle woodsy hints and rounds out the broth’s flavor.
2 cups egg noodles: The comforting carb that soaks up the broth and brings delightful texture.
2 cups water: Used to adjust the soup consistency and help cook the noodles perfectly.

Directions

Step 1: Place the chicken breasts, chicken broth, chopped celery, carrots, and diced onions in a large stock pot or Dutch oven. This is the flavor base, so I always make sure everything is distributed evenly for the best infusion.

Step 2: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. This gentle simmering is what allows the flavors to meld and the chicken to cook perfectly.

Step 3: Cook until the chicken is thoroughly cooked through, turning completely white inside with no pink remaining, and reaches an internal temperature of 165°F (74°C). This usually takes about 20-30 minutes, depending on the size of the chicken breasts.

Step 4: Remove the chicken breasts from the pot and shred them using two forks. I love shredding the chicken to its smallest perfect bite-size pieces before stirring them back into the broth—it makes every spoonful rich with protein.

Step 5: Stir in the dried thyme, minced garlic, salt, pepper, bay leaves, and 2 cups of water. These seasonings add layers of flavor and adjust the soup to the right consistency for the noodles to cook.

Step 6: Bring the mixture back up to a boil. At this point, I add the egg noodles, stirring gently to prevent clumping and to ensure they cook evenly in the broth.

Step 7: Cook uncovered over medium-high heat for about 8-10 minutes or until the noodles are tender but still have a slight bite. Cooking them perfectly helps the noodles keep their texture without becoming mushy.

Step 8: Remove the bay leaves from the pot before serving. They’ve done their job infusing the broth with flavor but are not meant to be eaten.

Step 9: Ladle the soup into bowls and serve immediately while it’s warm for the ultimate comforting experience. I often like to garnish with a sprinkle of fresh parsley for a pop of color and freshness.

Servings and Timing

This recipe makes about 4 generous servings, perfect for a family dinner or sharing with close friends. The prep time is around 10 minutes, thanks to simple chopping and gathering ingredients. Cooking time is approximately 40 minutes, including simmering the chicken and cooking the noodles. Altogether, you’re looking at a total time commitment of about 50 minutes. There’s no specific resting time needed; the soup is best enjoyed piping hot straight from the pot.

How to Serve This Homemade Chicken Noodle Soup Recipe

The image shows two white bowls filled with clear chicken noodle soup, placed on matching white saucers on a white marbled surface. Each bowl contains layers of light yellowish noodles, orange carrot slices, pale green celery pieces, and small pieces of white chicken, all floating in a clear broth with bits of green herbs sprinkled on top. To the right of the bowls, there is a white plate holding a long piece of crusty baguette. A silver spoon rests on the saucer next to the nearest bowl, and a woman's hand is partially visible holding the spoon. The scene is bright and clean, with soft natural light highlighting the fresh ingredients and smooth textures. photo taken with an iphone --ar 4:5 --v 7

Whenever I serve this homemade chicken noodle soup, I love pairing it with a crusty bread or a warm biscuit to soak up all the savory broth. A simple garden salad with a light vinaigrette balances the richness of the soup beautifully, making the meal feel complete without being heavy. For a special touch, topping each bowl with a handful of chopped fresh herbs like parsley or chives always brightens the presentation and adds an inviting aroma.

In terms of beverages, I enjoy pairing this soup with a crisp white wine like a Sauvignon Blanc or a light, refreshing iced tea on warmer days. For cozy nights in, a cup of hot herbal tea or even a mild spiced cider makes the whole experience feel extra comforting. This soup shines most when served hot, especially on chilly evenings or when you need a little pick-me-up after a long day.

For portion sizes, I like to serve each bowl generously filled with broth, noodles, chicken, and veggies so that every bite is perfectly balanced. It’s a wonderful recipe for weeknight dinners, but it also makes an excellent starter for holiday meals or casual gatherings where you want to share some homemade love with your guests.

Variations

I love experimenting with this Homemade Chicken Noodle Soup Recipe to suit different tastes or dietary needs. For example, if I want to make it gluten-free, I simply swap out the egg noodles for gluten-free pasta or spiralized vegetables like zucchini noodles. This change doesn’t sacrifice the heartiness but makes it accessible for friends with gluten sensitivities.

When I’m craving a vegetarian twist, I replace the chicken with hearty mushrooms or tofu and use vegetable broth instead of chicken broth. I also add extra herbs like rosemary or sage to deepen the flavor. This way, I can enjoy a comforting soup with all the familiar flavors but without the meat.

For a bolder flavor, sometimes I add a splash of lemon juice or a pinch of smoked paprika to give the soup a subtle zing or a smoky finish. Another one of my favorite variations is using leftover rotisserie chicken instead of fresh chicken breasts to speed up the process while still enjoying that delicious homemade taste.

Storage and Reheating

Storing Leftovers

If you have any leftover soup, I recommend storing it in an airtight container in the refrigerator. It keeps beautifully for up to 3-4 days. I like to portion it out into smaller containers to cool quickly and make reheating easier. Just make sure the container seals well to prevent any spills or flavor loss.

Freezing

This soup freezes well, but I suggest freezing the broth and chicken mixture separately from the noodles if possible, as noodles can get mushy when frozen and reheated. When freezing, use freezer-safe containers or heavy-duty freezer bags, and the soup can keep for up to 3 months. Labeling the date helps me keep track so I always enjoy it at its best.

Reheating

When I reheat, I usually do it gently on the stove over medium-low heat. If the noodles were frozen in the soup, I stir frequently and add a splash of broth or water to help loosen the texture. I avoid microwaving for too long at high heat to prevent the chicken from drying out or the noodles becoming overly soft. Adding fresh herbs or a pinch of salt at the end always brightens the flavors as well.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using shredded rotisserie chicken is a fantastic time-saver. Just add it toward the end when you cook the noodles, making sure to heat it through. You’ll get all the flavor with less cook time.

What type of noodles work best in this soup?

Egg noodles are classic for their tender yet slightly chewy texture that holds up well in soup. However, you can use other short pasta shapes like ditalini, or even rice noodles if you prefer—just adjust cooking time accordingly.

Is it possible to make this soup in a slow cooker?

Yes! You can place the chicken, broth, and vegetables in the slow cooker and cook on low for 4-6 hours. Just add noodles and seasoning towards the end, cooking until the noodles are tender before serving.

How can I make the soup more flavorful?

Roasting the chicken breasts or sautéing the vegetables before simmering can deepen the flavor. Also, using homemade or high-quality broth and fresh herbs really enhances the taste.

Can I add other vegetables?

Definitely! Feel free to throw in peas, corn, spinach, or green beans towards the end of cooking for added color, nutrition, and texture variations.

Conclusion

I truly hope you give this Homemade Chicken Noodle Soup Recipe a try—it’s become one of my all-time favorites because it’s flavorful, simple, and comforting beyond words. Whether you’re feeling under the weather, craving something cozy on a cold day, or just want a wholesome home-cooked meal, this soup has you covered. Cooking and sharing it always brings me so much warmth and joy, and I’m excited for it to do the same for you.