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Why You’ll Love My Recipe
There’s something about a steaming bowl of homemade chicken noodle soup that instantly makes cold days feel a little more cozy. While canned soup might be convenient, nothing compares to making your own from scratch. Whether the weather outside is gloomy or you’re just craving a comforting, nostalgic meal, this classic soup always hits the spot!
Skip the store-bought seasoning packets and make your own homemade Poultry Seasoning for even more flavor in your soup. And if you need an easy way to make tender, juicy chicken, this Instant Pot Chicken Breast recipe makes everything easy!
Reader Review
This soup was absolutely Yumilicious!!!! My husband never has much to say about what I cook, even when he likes it a lot, but he was pretty outspoken about this and said it’s definitely a do-over. It’s my first round of making homemade chicken noodle soup, and my husband is so right, I’ll be doing it over a lot!!! PERFECT WINTER & COMFORT FOOD!!!
Karlynn’s Recipe Notes
- Skill Level: This soup is so easy to make that you might never reach for the canned version again!
- Total Time: You’ll have this dish ready in only 35 minutes – the perfect quick dinner for chilly nights.
- Variations: Add extra herbs like rosemary, oregano, or thyme for even more flavor, or stir in a little paprika and cayenne for a touch of heat! Serve your soup with some crusty White Bread, The BEST Homemade Caesar Salad, or a classic Air Fryer Grilled Cheese Sandwich for the best comfort meal!
- Tools For This Recipe: You will need a large stockpot or Dutch oven, a knife for chopping vegetables, a spatula or spoon for sautéing and stirring, and a ladle for serving.
What You’ll Need for Ingredients
Chicken: This recipe is a fantastic way to use up leftover chicken from the night before. Chicken breasts dice easily and work perfectly here, but chicken thighs or store-bought rotisserie chicken are also great options. Karlynn’s Tip: If you need to cook chicken fresh the same day, try my Baked Chicken Breast or Chicken Thigh recipes – both work beautifully in this soup!
Butter: You’ll use butter to sauté the veggies, and it also enhances the flavors of the poultry seasoning and stock.
Vegetables: Diced carrots, onion, and celery create the classic, flavorful base for this chicken noodle soup. Karlynn’s Tip: Feel free to add extra veggies like green beans or peas to pack even more nutrition into the soup!
Egg Noodles: Egg noodles give this dish the comforting, nostalgic texture that everyone loves in a homemade chicken soup.
Chicken Stock: This is the heart of the broth and what gives the soup its rich, savory flavor. Karlynn’s Tip: You can absolutely use store-bought stock here, or try swapping in my Turkey Stock or Vegetable Broth for a slightly different taste!
How To Make Chicken Noodle Soup
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Place the onions and butter in a large stockpot or Dutch oven over medium-high heat.
- Fry the onions until soft, then add the celery and carrots.
- Fry for another 4-5 minutes, and add the poultry seasoning.
- Fry for 1 minute, then pour in the broth.
- Bring to a low simmer and cook until the vegetables are tender.
- Add the chicken and pasta, cooking until the pasta is tender, around 10-11 minutes. Stir occasionally.
- Remove from the stove top and serve hot!
Karlynn’s Tips and Tricks for the Perfect Chicken Noodle Soup
- Fresh vs Frozen Vegetables: Frozen vegetables are definitely convenient since they’re pre-cut and easy to keep on hand, but fresh vegetables will give your soup a richer, deeper flavor. Sautéing fresh onions, carrots, and celery in butter helps build the classic homemade soup taste before the stock is added. If you do use frozen vegetables, add them later in the cooking process, around the same time as the noodles, so they don’t become overly soft or mushy!
- Cook the Noodles Separately for a Lighter Broth: As noodles cook, they release starch into the soup, resulting in a thicker, heartier broth. Some people love that rich texture, while others prefer a lighter, clearer soup. If you want a broth that feels less heavy, cook the noodles separately in salted water, drain them, and stir them into the soup just before serving!
- Try Different Pasta Shapes: Egg noodles are the classic choice here, but there are lots of fun pasta options that work beautifully in chicken noodle soup. Smaller pasta shapes like ditali, orzo, or stelle are easy to eat and fit perfectly onto a spoon with the broth and vegetables. Alphabet pasta is also a fun option for kids and makes the soup feel a little extra nostalgic!
Storage Instructions
This chicken noodle soup stores beautifully, and it’s perfect for cozy leftovers throughout the week.
Refrigerator: Let the soup cool completely before transferring it to airtight containers, and store it in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave until hot throughout.
Freezer: This soup can also be frozen for easy future meals! Store it in freezer-safe containers for 2-3 months following USDA food safety guidelines. Thaw overnight in the refrigerator before reheating. If possible, store the noodles separately from the broth when freezing or refrigerating. This helps prevent them from soaking up too much liquid and becoming overly soft over time!
More Delicious Soup Recipes
Who doesn’t love a good bowl of soup? If you’re anything like me and could happily eat it all season long, try one of these Soup Recipes next:
- This Chicken Tortilla Soup is packed with chicken, beans, corn, and crunchy tortilla chips for a flavor-filled bowl that’s always satisfying!
- If you’re looking for another leftover chicken recipe, this Chicken Barley Soup is guaranteed to make your kitchen smell amazing as it simmers.
- For my classic soup lovers, this Chicken Vegetable Soup is just as hearty as a chicken noodle soup, and it always disappears fast!
That’s all there is to it, folks! Now you have a warm, cozy bowl of homemade soup that’s so much better than anything from a can.
Give this recipe a try the next time you need an easy dinner, and make it your own with your favorite noodles, veggies, or extra herbs! Don’t forget to leave a comment below to share how everything turned out, too.
Happy Cooking!
Karlynn
Chicken Noodle Soup
Ingredients
- 1 tablespoon butter
- 1 cup diced white onion
- 4-5 large carrots diced
- 3-4 stalks celery diced
- 2 teaspoons poultry seasoning
- 2 cups diced chicken meat
- 8-10 cups chicken stock, more or less broth for preference
- 1 cup dry egg noodle pasta
Instructions
- Place the onions and butter in a large stockpot or Dutch oven over medium-high heat.
- Fry the onions until soft, then add in the celery and carrots.
- Fry for another 4-5 minutes, then add in the poultry seasoning.
- Fry for 1 minute, then pour in the broth.
- Bring to a low simmer and cook until the vegetables are tender.
- Add in the chicken and the pasta and cook until the pasta is tender, around 10-11 minutes, stirring occasionally.
- Remove from the stove top and serve hot.
- Store in a closed container in the fridge for 3-4 days or freeze for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Debbie says
This recipe is a staple in our household. I own your cookbooks and well as getting the daily recipes. Everything is DELICIOUS. THANK YOU!
Pete Xander says
WHenever my kids or I began coming down with a cold, I’d make this simple chicken soup. No carrots, celery, or any thing else. My dad was Pennsylvania Deutsch, and he’d make dumplings he called slicks. I use the same dough for spaetzle,, but add 1/8 tsp freshly grated nutmeg, in case you’re craving an Oktoberfest dinner, like I’m planning for my daughter’s family.
Here’s how I did it — which I think is THE ultimate comfort soup, especially if you’re feeling like crap.
SOUP:
4 cans (about 64 oz, or 2 quarts) chicken broth (or 2 quarts homemade concentrated chicken broth)
1 small chicken (you only use about half, so save the remainder or pot pies or chicken burritos)
2 cans (about 32 oz, or 4 cups) water
Bring these to a boil in a large pot. Reduce heat and simmer, uncovered for an hour. The chicken will be fall apart tender. Remove the chicken carefully, place on a plate, and remove skin and break open the meat so that it cools.
“SLICKS” DUMPLINGS
1 cup flour
1 large egg
1/4 tsp salt
Enough milk for a stiff dough
While the chicken is cooling, keep the chicken stock at a hard simmer to concentrate more. Beat the egg, add about 1/2 to 2/3 cup milk, mix, then add flour and salt, stirring and incorporating well. Add more milk to make a nice soft dough. If you added too much milk, just add 1 Tbsp or soft flour and mix.
Take the ball of dough out and place on a well-floured counter or cutting board. Sprinkle flour over the top, flipover, and ensure that both sides are floury. With a rolling pin, roll out into a thin dough 1/8″to maybe slightly thicker. With a sharp chef’s knife, cut the dough into 1-inch-wide and 3 inch-long strips.
Take some breast and thigh meat from the chicken and cut into small bite-sized pieces. Bring the chicken stock to a boil, taste for concentration, and add salt if desired. Add the slicks a few at a time, shaking excess flour off before adding to the soup and stir gently. When all of the strips of dough are in, cook on high heat for another 5-6 minutes, add the pieces of chicken, and enjoy feeling better!
The warm broth is soothing, the chicken adds a boost of protein, and the slicks feel wonderful, sliding down your sore throats. But believe me — you DON’T have to wait until you get sick! For healthy-day dinners, sure — add whatever veggies you want, but this is a flu season wonder. Enjoy!
VIRGINIA says
DO YOU HAVE RECIPES FOR INSTANT POT?
VIRGINIA says
DO YOU HAVE RECIPES FOR INSTANT POT?
Jay says
I really did not like how the poultry seasoning made the broth look so muddy. I had forgotten that I had used this recipe before and the same thing. Is there anyway to get the same flavour and keep the broth clear?
Eleanor Paton says
I made this recipe for dinner tonight and it was the best chicken noodle soup ever!
Thank you for another delicious recipe!
Judy says
I love your recipes. I am definitely going to try this chicken noodle soup recipe. I really like that I mostly have all the ingredients on hand for your recipes. They are very good. Thank you!
Garry Grady says
Where in this recipe is the chicken cooked?
Carol Burkhart says
This soup was absolutely Yumilicious!!!! My husband never has much to say about what I cook, even when he likes it a lot, but he was pretty outspoken about this and said it’s definitely a do-over. It’s my first round with making homemade chicken noodle soup, and my husband is so right, I’ll be doing it over a lot!!! PERFECT WINTER & COMFORT FOOD!!!
Karlynn Johnston says
I am so glad you both loved the recipe! Thanks for letting me know!
Shannon says
Followed the recipe exactly, and it made the BEST chicken noodle soup ever! This one is definitely a keeper!! Thank you for sharing this delicious recipe.
Lori says
I always check the recipes that I receive on your emails and enjoy comparing them to how I make the dish or how I can improve mine. Usually I don’t use recipes( except for baked goods) I’m a retired Family & Consumer Sciences teacher and have taught 1000’s of kids how to cook. Your recipes are usually very similar to mine. I appreciate your blog.