If you are craving something truly comforting and soul-warming, this Homemade Chicken Noodle Soup Recipe is exactly what you need. It’s a timeless classic that brings together tender shredded chicken, wholesome vegetables, perfectly cooked noodles, and fragrant herbs all simmered in a rich, savory broth. Every spoonful feels like a gentle hug, making this dish a cherished favorite during chilly evenings or whenever you just want to feel cozy. Best of all, this recipe is straightforward and uses simple ingredients that transform into a delicious meal bursting with flavor and heart.
Ingredients You’ll Need
The magic behind this Homemade Chicken Noodle Soup Recipe lies in several simple, fresh ingredients that each play a special role. From the sweetness of onions and carrots to the aromatic thyme and the wholesome chicken, every component blends to create a perfect harmony of taste, texture, and color.
- 1 large yellow onion: Adds a subtle sweetness and depth when sautéed, forming the soup’s flavor base.
- 3 medium carrots: Provide natural sweetness and vibrant orange color, enhancing the soup’s appeal.
- 3 medium stalks celery: Bring a crisp texture and mild bitterness that balances the sweetness of other veggies.
- 3 cloves garlic: Infuse a warm, aromatic punch that elevates the broth’s complexity.
- 2 tablespoons unsalted butter or olive oil: Used to sauté the vegetables, enriching the flavor with fat and fragrance.
- 2 1/2 teaspoons kosher salt, plus more as needed: Essential for seasoning, it enhances all ingredients’ natural flavors.
- 1/2 teaspoon freshly ground black pepper: Adds a slight heat and peppery undertone without overpowering.
- 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups): The flavorful liquid base that allows everything else to shine.
- 5 sprigs fresh thyme: Offers an earthy herbal note that brightens the broth.
- 2 dried bay leaves: Contribute a subtle depth and complexity to the soup as it simmers.
- 1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken: The star protein, providing tender, juicy bites throughout the soup.
- 6 ounces dried extra-wide egg noodles (about 3 1/4 cups): Their chewy texture and width hold onto the broth for a satisfying slurp.
- 1/2 medium bunch fresh parsley or dill: Fresh herbs for a finishing burst of color and brightness.
- 1/2 large lemon (optional): Adds a fresh citrus zing that elevates the soup’s overall flavor.
How to Make Homemade Chicken Noodle Soup Recipe
Step 1: Prep Your Vegetables
Start by chopping your veggies carefully: dice the yellow onion, slice the carrots and celery into half-inch rounds, and mince the garlic. It’s best to add them all into the same large bowl so you keep track and keep the rhythm going. This fresh vegetable trio is what makes the broth rich and textured, with both sweetness and earthiness building that comforting soup base.
Step 2: Sauté to Bring Out the Flavors
In a heavy-bottomed Dutch oven or large pot, melt unsalted butter or heat olive oil over medium heat. Add the prepped onion, carrot, celery, and garlic along with kosher salt and freshly ground pepper. Sauté for about 5 minutes until the onion turns translucent and everything softens. This step awakens the vegetables, releasing their flavors and creating a fragrant foundation for your soup.
Step 3: Build the Broth
Pour in your low-sodium chicken broth and add fresh thyme sprigs and dried bay leaves to the pot. Turn the heat to medium-high and bring everything to a rolling boil. While the broth comes to life, shred the meat from your rotisserie chicken or any cooked chicken you’re using. Tender, juicy chicken will soak up the flavors of the broth and make each spoonful incredibly satisfying.
Step 4: Add Noodles and Chicken
Once the broth is boiling, add shredded chicken and the dried extra-wide egg noodles directly to the pot. Lower the heat to a gentle simmer to avoid mushy noodles. Cook the soup for about 6 to 7 minutes, or just until the noodles are nearly al dente—remember, they’ll soften a bit more off the heat. Meanwhile, finely chop fresh parsley or dill to prepare for the finishing touch.
Step 5: Final Seasoning and Freshness
Discard the thyme sprigs and bay leaves. Taste the soup and adjust the salt if necessary. Stir in your chopped fresh herbs for a blast of green and fresh flavor. If you like a hint of brightness, squeeze juice from half a large lemon into the soup. This little extra bit of acidity lightens and lifts the broth, making every bite pop with freshness.
How to Serve Homemade Chicken Noodle Soup Recipe
Garnishes
Serving your soup with thoughtful garnishes can turn a simple plate into a cozy feast. Sprinkle extra chopped parsley or dill on top for an inviting color and aroma. A twist of freshly ground pepper or a drizzle of good quality olive oil can also add a subtle layer of flavor and richness.
Side Dishes
Pair this soup with crusty bread or warm dinner rolls to soak up every last drop of broth — nothing beats bread dipped in hot soup! A light green salad with a lemon vinaigrette adds crispness and balances the heartiness of the soup.
Creative Ways to Present
For a fun presentation, serve the soup in bread bowls or rustic ceramic mugs. You can also ladle it over rice or mashed potatoes for a twist that feels like comfort food reimagined. Adding a sprinkle of grated Parmesan or a dollop of sour cream can introduce new layers of flavor and make the dish feel special.
Make Ahead and Storage
Storing Leftovers
Keep leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making the next-day bowl even more delicious than the first.
Freezing
This Homemade Chicken Noodle Soup Recipe freezes wonderfully. Store in freezer-safe containers or bags, leaving some headroom for expansion. It will keep for 3 months, ready to be thawed for those busy days when a comforting meal is just what you need.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warm. If the noodles have soaked up too much broth during storage, add a splash of water or broth to loosen the soup. Avoid microwaving as it can sometimes cause uneven heating or toughen the noodles.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! You can poach or roast a whole chicken and shred the meat for this recipe. It works great and allows you to control seasoning from the start.
What if I don’t have fresh thyme or bay leaves?
You can substitute with a teaspoon of dried thyme or add other herbs like rosemary or oregano. Just remember to remove herbs that come in sprigs before serving.
How do I keep the noodles from becoming mushy?
Adding noodles near the end of cooking and keeping the heat at a gentle simmer helps. Also, timing the cooking to just shy of al dente means the noodles won’t get overcooked if you plan to reheat leftovers.
Can I make this soup vegetarian?
Yes, by replacing chicken broth with vegetable broth and omitting the chicken, then adding hearty vegetables or plant-based protein like tofu, you get a wonderful vegetarian version.
Is lemon juice necessary in this soup?
Lemon juice is optional but highly recommended. It adds a bright, fresh note that lifts the savory flavors without overpowering the soup.
Final Thoughts
This Homemade Chicken Noodle Soup Recipe is a treasure trove of comfort, perfect for any occasion when you need something wholesome and satisfying. Its balanced flavors, tender chicken, and hearty noodles come together in a way that feels both nostalgic and fresh. I genuinely hope you give this recipe a try and see how it can become your go-to for cozy meals that warm the heart as much as the belly.
Print
Homemade Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This homemade chicken noodle soup is a comforting and hearty dish made with fresh vegetables, tender rotisserie chicken, and wide egg noodles simmered in a flavorful chicken broth infused with fresh thyme and bay leaves. Enhanced with fresh parsley or dill and optional lemon juice, it’s perfect for a cozy meal any time of the year.
Ingredients
Vegetables
- 1 large yellow onion (about 2 cups, diced)
- 3 medium carrots (peeled and cut into 1/2-inch thick rounds, about 1 3/4 cups)
- 3 medium stalks celery (cut into 1/2-inch thick pieces, about 1 1/4 cups)
- 3 cloves garlic (minced)
Soup Base
- 2 tablespoons unsalted butter or olive oil
- 2 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
- 5 sprigs fresh thyme
- 2 dried bay leaves
Protein
- 1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken (shredded, about 3 cups)
Noodles and Garnish
- 6 ounces dried extra-wide egg noodles (about 3 1/4 cups)
- 1/2 medium bunch fresh parsley or dill (finely chopped, about 1/4 cup)
- 1/2 large lemon (optional, for juice, about 2 tablespoons)
Instructions
- Prepare Vegetables: Dice the yellow onion, peel and slice carrots into half-inch rounds, chop celery into half-inch pieces, and mince garlic cloves. Combine all into the same large bowl as you prepare them for easy access during cooking.
- Sauté Aromatics: Heat butter or olive oil in a heavy Dutch oven or large pot over medium heat. Add the diced onion mixture, kosher salt, and black pepper. Cook, stirring occasionally, until onions turn translucent and fragrant, about 5 minutes.
- Add Broth and Herbs: Pour in the low-sodium chicken broth, then add fresh thyme sprigs and dried bay leaves. Increase heat to medium-high and bring the broth mixture to a rolling boil. While waiting, shred the rotisserie or cooked chicken into bite-sized pieces using two forks.
- Cook Noodles and Chicken: Add shredded chicken and dried extra-wide egg noodles directly into the simmering broth. Reduce heat to maintain a gentle simmer. Cook noodles until nearly al dente, approximately 6 to 7 minutes, which is one minute less than package instructions. During this time, finely chop the parsley or dill until you have about a quarter cup.
- Finish the Soup: Remove and discard the thyme sprigs and bay leaves from the pot. Taste the soup and add more kosher salt if needed. Stir in the chopped parsley or dill. If desired, squeeze the juice from half a large lemon (about 2 tablespoons) into the soup and mix well to brighten the flavors.
- Serve: Ladle the hot soup into bowls and enjoy immediately as a wholesome, comforting meal perfect for chilly days or when you need a nourishing dish.
Notes
- You can substitute fresh chicken breast or thighs if rotisserie chicken is unavailable; just cook and shred before adding.
- For a richer broth, add a splash of white wine or a teaspoon of chicken bouillon during simmering.
- Adjust salt to taste since broth and chicken can vary in sodium content.
- Use gluten-free noodles to make this recipe gluten free, but adjust cooking times accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months; noodles may absorb broth over time, so add extra broth when reheating.
