I perfected a Homemade Chicken Soup recipe that comes together in under an hour and is loaded with tender chicken, egg noodles, hearty vegetables, and bright herbs to pique your curiosity.

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I grew up thinking chicken noodle soup was boring until I made this one, now I call it my Best Chicken Noodle Soup and honestly I cant stop making it. I use yellow onion and egg noodles for texture, and theres tender chicken that somehow tastes like actual home.

Its quick enough for a weeknight but has little surprises that make people ask for seconds, you know, that thing where a simple bowl feels special but not precious. If you like quick comfort without fuss, this is the Homemade Chicken Soup Ill make when someone needs cheering up.

Ingredients

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Chicken: Rich in lean protein builds muscle and adds comforting savory flavor to the soup.
Carrots: Provide fiber and beta carotene theyre sweet when simmered long.
Celery: Low calorie adds crunchy aroma and subtle bitterness that balances carrots.
Onion: Provides savory depth and natural sugars that caramelize slightly making broth richer.
Garlic: Potent flavor some immune boosting compounds gives warm pungent kick not spicy.
Egg noodles: Carbs for energy soft texture soaks up broth makes soup filling and cozy.
Chicken broth: Its the hydrating base supplies minerals and umami and ties flavors together.
Lemon and parsley: Lemon brightens with acid its fresh parsley lifts and adds vitamin C.

Ingredient Quantities

2 tablespoons unsalted butter or olive oil, for sauteing

1 large yellow onion, diced

3 medium carrots, peeled and sliced

3 celery stalks, sliced

3 cloves garlic, minced

8 cups low sodium chicken broth

1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, whatever you got

8 ounces egg noodles about 2 cups

2 bay leaves

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

2 tablespoons chopped fresh parsley plus more for serving

1 1/2 teaspoons kosher salt, more to taste

1/2 teaspoon freshly ground black pepper

Juice of 1 lemon or about 1 tablespoon lemon juice

1 cup frozen peas optional

How to Make this

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1. Heat 2 tablespoons butter or olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots and celery with about 1/2 teaspoon of the kosher salt and cook, stirring, until the veg are soft and the onion is translucent, about 6 to 8 minutes.

2. Add the minced garlic and cook 30 to 45 seconds more, just until fragrant, don’t let it burn.

3. Pour in 8 cups low sodium chicken broth, add the 2 bay leaves and the thyme, bring everything up to a gentle simmer.

4. Nestle 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs into the simmering broth. Cover, lower heat and poach gently until cooked through, about 12 to 18 minutes depending on thickness.

5. Using tongs, transfer the cooked chicken to a cutting board and shred with two forks (or chop if you prefer). Meanwhile, taste the broth and add the remaining kosher salt (total about 1 1/2 teaspoons) and 1/2 teaspoon freshly ground black pepper, adjusting to your taste.

6. Before adding noodles, scoop out about 1 cup of hot broth into a bowl and set aside as a reserve in case the noodles soak up too much later. Then add 8 ounces egg noodles directly to the pot and simmer until just tender, usually 6 to 8 minutes. If you’d rather avoid soggy noodles, cook them separately in salted water, drain, and add to bowls when serving.

7. Return the shredded chicken to the pot a minute after the noodles go in so it warms through. Stir in 2 tablespoons chopped fresh parsley and the juice of 1 lemon (about 1 tablespoon).

8. If using, stir in 1 cup frozen peas in the last 1 to 2 minutes of cooking so they just heat through and stay bright.

9. Remove the bay leaves, taste and tweak salt, pepper and lemon if needed. Serve hot with extra parsley on top.

Equipment Needed

1. Large heavy pot (about 6 quart) for sautéing, simmering and poaching chicken
2. Chef’s knife and cutting board for chopping onion, carrots, celery and shredding chicken
3. Wooden spoon or heatproof spatula for stirring the soup, dont let garlic burn
4. Tongs to lift the chicken out without breaking it up
5. Two forks to shred the chicken on a board
6. Measuring cups and measuring spoons for broth, salt and lemon juice
7. Ladle or large serving spoon to scoop broth and serve, plus a small bowl to hold 1 cup reserved hot broth
8. Colander or fine mesh strainer if you choose to cook the noodles separately

FAQ

Q: Can I use bone-in chicken or rotisserie chicken? A: Yes. Bone-in gives more flavor so simmer a bit longer and then pull the meat off the bones. If using rotisserie, add the shredded meat near the end so it doesn't dry out.

Q: How do I stop the noodles from getting soggy? A: Cook noodles separately and add to bowls when serving, or only cook them in the soup for the last 6 to 8 minutes. Noodles keep soaking up broth so if you make soup ahead, store noodles separate.

Q: Can I make this in a slow cooker or Instant Pot? A: Yep. Slow cooker: sauté onion/carrots/celery first, then put everything in and cook 4 to 6 hrs on low. Add noodles for last 20-30 min or cook them separately. Instant Pot: sauté veggies, pressure cook 8-10 min, quick release, shred chicken, then stir in noodles and simmer until tender.

Q: How can I make the broth richer and more flavorful? A: Use thighs not just breasts, brown the chicken a little, use bay leaves and thyme, and simmer gently so flavors deepen. A splash of lemon at the end brightens it up. If you want more body, save a cup of noodle cooking water and stir some back in.

Q: How long will leftovers keep and how do I reheat them? A: Refrigerate up to 3 to 4 days, freeze up to 3 months. Reheat gently on the stove so chicken stays tender. If the noodles got mushy, heat the soup and add fresh cooked noodles or boil the frozen ones right before serving.

Q: Can I make this gluten free or vegetarian? A: For gluten free use GF noodles or rice and check the broth is GF. For vegetarian use good vegetable broth, omit chicken, add hearty mushrooms or beans for texture and cook same way.

Best Chicken Noodle Soup Recipe Substitutions and Variations

Butter or olive oil: swap in avocado oil, grapeseed oil, or rendered chicken fat (schmaltz) — use the same amount; schmaltz will make it richer and more savory.
Chicken breasts or thighs: use shredded rotisserie chicken or leftover turkey (about 3 cups) added near the end, or for a veg option cube firm tofu and simmer gently so it soaks up the broth.
Egg noodles: trade for small pasta like shells or fusilli, or use rice or gluten free pasta; if you use dried pasta cook it separately or it will suck up the broth.
Lemon juice: replace with 1 tablespoon white wine vinegar or apple cider vinegar for brightness, or a splash of dry white wine if you got it.

Pro Tips

– Cook the noodles separate if you want them firm. Toss them with a little butter or oil after draining so they dont clump, then add to bowls just before serving. If you cook them in the soup, undercook them by a minute cause they keep soaking up broth.

– For deeper flavor, toss a Parmesan rind or a couple smashed whole cloves of garlic into the simmering broth while the chicken cooks, then fish them out before serving. It makes the broth taste richer without being weird.

– If you like juicier, more flavorful chicken use thighs or a mix of thighs and breasts, and pull the meat off when it hits about 160 F since it will finish cooking while resting. Shred while still warm, it shreds cleaner and soaks up the broth better.

– Brightness matters, add the lemon at the end and then taste, you might want a little more. Also a splash of soy sauce or fish sauce (just 1/2 teaspoon) gives quick savory depth if your broth tastes flat.

– For leftovers, store soup and noodles separately, or freeze only the soup base with chicken. Noodles get mushy fast, reheating works best if you add freshly boiled noodles to warmed soup.

Best Chicken Noodle Soup Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected a Homemade Chicken Soup recipe that comes together in under an hour and is loaded with tender chicken, egg noodles, hearty vegetables, and bright herbs to pique your curiosity.

Servings

servings

Calories

463

kcal

Equipment: 1. Large heavy pot (about 6 quart) for sautéing, simmering and poaching chicken
2. Chef’s knife and cutting board for chopping onion, carrots, celery and shredding chicken
3. Wooden spoon or heatproof spatula for stirring the soup, dont let garlic burn
4. Tongs to lift the chicken out without breaking it up
5. Two forks to shred the chicken on a board
6. Measuring cups and measuring spoons for broth, salt and lemon juice
7. Ladle or large serving spoon to scoop broth and serve, plus a small bowl to hold 1 cup reserved hot broth
8. Colander or fine mesh strainer if you choose to cook the noodles separately

Ingredients

2 tablespoons unsalted butter or olive oil, for sauteing
1 large yellow onion, diced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
8 cups low sodium chicken broth
1 1/2 to 2 pounds boneless skinless chicken breasts or thighs, whatever you got
8 ounces egg noodles about 2 cups
2 bay leaves
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
2 tablespoons chopped fresh parsley plus more for serving
1 1/2 teaspoons kosher salt, more to taste
1/2 teaspoon freshly ground black pepper
Juice of 1 lemon or about 1 tablespoon lemon juice
1 cup frozen peas optional

Directions

Heat 2 tablespoons butter or olive oil in a large pot over medium heat. Toss in the diced onion, sliced carrots and celery with about 1/2 teaspoon of the kosher salt and cook, stirring, until the veg are soft and the onion is translucent, about 6 to 8 minutes.
Add the minced garlic and cook 30 to 45 seconds more, just until fragrant, don’t let it burn.
Pour in 8 cups low sodium chicken broth, add the 2 bay leaves and the thyme, bring everything up to a gentle simmer.
Nestle 1 1/2 to 2 pounds boneless skinless chicken breasts or thighs into the simmering broth. Cover, lower heat and poach gently until cooked through, about 12 to 18 minutes depending on thickness.
Using tongs, transfer the cooked chicken to a cutting board and shred with two forks (or chop if you prefer). Meanwhile, taste the broth and add the remaining kosher salt (total about 1 1/2 teaspoons) and 1/2 teaspoon freshly ground black pepper, adjusting to your taste.
Before adding noodles, scoop out about 1 cup of hot broth into a bowl and set aside as a reserve in case the noodles soak up too much later. Then add 8 ounces egg noodles directly to the pot and simmer until just tender, usually 6 to 8 minutes. If you’d rather avoid soggy noodles, cook them separately in salted water, drain, and add to bowls when serving.
Return the shredded chicken to the pot a minute after the noodles go in so it warms through. Stir in 2 tablespoons chopped fresh parsley and the juice of 1 lemon (about 1 tablespoon).
If using, stir in 1 cup frozen peas in the last 1 to 2 minutes of cooking so they just heat through and stay bright.
Remove the bay leaves, taste and tweak salt, pepper and lemon if needed. Serve hot with extra parsley on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.