This chicken noodle soup is easy to make and so delicious. It is perfect for cold nights or anytime you are in the mood for a warm comforting meal. Filled with tons of chunky chicken pieces, carrots, onion, celery, fresh thyme, and succulent noodles, this homemade soup is beginner-friendly, made in under 30 minutes, and ready to enjoy alongside your favorite bread or table crackers.
I’ve perfected this chicken noodle soup recipe over the years, and it has remained a favorite soup for my family. I still have the original chicken noodle soup video posted as it was one of my first videos. It’s linked at the bottom of this blog post if you want to check it out. Although I have made small changes to the original recipe, it still has the same great taste! I continue to make this soup recipe for family and friends, and they always enjoy it. This chicken noodle soup is one of those simple yet delicious recipes I make when I want to feed my family an easy, filling meal.
Homemade chicken noodle soup is always a better choice compared to store-bought or canned soups. Chicken noodle soup made at home is healthier and has tons of vitamins and minerals. This soup isn’t going to change your life by any means, but it is a good, solid recipe! Top this soup with lemon zest or add a drizzle of cream for a cozy meal that you’ll want to make again and again!
CHICKEN NOODLE SOUP INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Chicken – 2 cups of cooked chicken (Can use leftover roasted chicken or rotisserie chicken)
Onion – one medium onion, diced
Carrots – about 3 large carrots, sliced
Celery – about 3 ribs of celery, sliced
Garlic – 3 cloves or more if you want!
Chicken stock – can be substituted with vegetable broth or water
Spices & Seasoning – bouillon, fresh thyme, salt, pepper and bay leaf
HOW TO MAKE CHICKEN NOODLE SOUP
Follow these steps to make this recipe:
Saute the vegetables: In a Dutch oven or a large pot, add the olive oil over medium heat. Add the onions, carrots and celery. Season with salt and pepper, then saute for 5 minutes or until soft and translucent.
Add garlic and stock: Add the garlic, cooking for another 30 seconds, then add the thyme and chicken stock and bring to a boil. Reduce to medium-low and simmer the soup for 20 minutes.
Add the chicken and noodles: After 20 minutes, bring the mixture back to a boil, then add the chicken and the noodles, cooking until the noodles are Al dente.
Garnish and serve: Remove the soup from heat. Garnish the soup with chopped parsley and serve.
PRO TIPS FOR MAKING THIS RECIPE
- Homemade stock. A homemade chicken stock is a great way to add tons of flavor and body to this soup. Homemade stocks also freeze well, so you can make these ahead for your soup.
- Add fresh lemon – A little lemon juice or zest are excellent way to add freshness to this soup. Stir in the lemon juice or zest when adding the fresh parsley before serving.
- Add cream – A little fresh cream helps to balance this soup. It also makes for a creamier, richer-flavored.
- Add dark meat – Don’t be afraid to add dark meat! It has just as much flavor and the fat can trimmed if you are worried about the fat content.
Homemade Chicken Noodle Soup
8
servings10
minutes30
minutes40
minutesClassic, cozy chicken noodle soup filled with tons of tender chicken, fresh thyme, and succulent noodles.
Keep the screen of your device on
Ingredients
2 cups roasted chicken, diced
1 large onion, chopped
3 ribs of celery, chopped
3 large carrots, chopped
3 cloves garlic, minced
10 cups chicken stock or water
2 tsp better than bouillon or vegetable base
3 sprigs of fresh thyme
2 fresh bay leaves
1 cup Spaghetti, egg noodles (or your favorite noodles or pasta)
2 tbsp olive oil (can sub with coconut oil or any oil you like)
salt and pepper to taste
chopped parsley, garnish
lemon zest, optional garnish
Directions
- In a large pot or Dutch oven, add the olive oil over medium heat. Add the onions, carrots and celery. Season with salt and pepper, then saute for 5 minutes or until soft and translucent. Add the garlic and cook for another 30 seconds.
- Add in water or chicken stock, and the fresh thyme, then bring the mixture to a boil. Reduce the heat to medium-low and allow to simmer (lid off) for 20 minutes.
- After about 20 minutes check the broth levels, adjusting if needed. Bring the mixture back to a boil, then add the chicken and the noodles, cooking until the noodles are al dente, about 5 to 7 minutes.
- Remove from heat and discard the bay leaves. Garnish with fresh parsley and serve.
Recipe Video
Notes
- The broth may reduce in volume as it simmers. **Pay close attention to the volume of your broth. You may also add in additional water and adjust your seasonings if needed.
- A homemade chicken stock is a great way to add tons of flavor and body to this soup. Homemade stocks also freeze well, so you can make these ahead for your soup.
Did you make this recipe?
Great! Now let me know how you liked it. What is your all-time favorite soup? Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!
While I have you here… may I suggest a few for you to try next:
- The Best Roasted Pepper & Corn Chowder | How To Make Poblano Corn Chowder
- How To Make Broccoli Cheddar Soup
- Chicken Tortilla Soup
Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.
