There is nothing like a steaming bowl of Homemade Chicken Noodle Soup on a cool day or when you need a little comfort. The broth is light yet rich, the chicken is tender, and the noodles make it hearty without feeling heavy. This version uses simple, everyday ingredients and clear steps, so anyone can make it at home.

You can cook it with raw chicken or use leftover rotisserie chicken to save time. Either way, you get cozy flavor, fresh herbs, and a bright finish of parsley and a touch of lemon. It’s the kind of soup that tastes even better the next day and freezes well when you skip the noodles. Let’s make a pot.

Why Make Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup is warm, soothing, and easy to make with basic pantry items. It’s perfect for fall and winter, but it also works year-round when you want a light, nourishing meal. Making it yourself lets you control the salt, the herbs, and the noodle texture. You can keep it classic or add a twist, like fresh dill or a squeeze of lemon.

This recipe is budget-friendly and uses ingredients you may already have: onion, carrots, celery, garlic, broth, chicken, and egg noodles. The steps are simple, and the cooking time is short. You can simmer raw chicken right in the broth or stir in shredded rotisserie chicken to speed things up.

Homemade soup also holds up well for meal prep. Store the broth and noodles separately to keep the noodles firm, and you will have quick, tasty lunches all week. If you or someone in your home is under the weather, this soup brings comfort in every spoonful. It is real, simple food that makes you feel good.

Why You’ll Love This Homemade Chicken Noodle Soup

Cozy Flavor with Everyday Ingredients

• Classic base of onion, carrots, celery, and garlic
• Fresh herbs add aroma without fuss
• Rich broth with natural chicken flavor
• Bright finish with parsley and a little lemon

Quick to Make, Easy to Love

• Ready in about 40 minutes
• Works with raw chicken or rotisserie
• One pot, simple cleanup
• Scales up well for a crowd

Ingredients and Substitutions

What You’ll Need for This Recipe

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery ribs, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 to 1.5 pounds chicken thighs or breasts (boneless, skinless), or 3 cups shredded rotisserie chicken
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 6 to 8 ounces egg noodles (wide or medium)
• 1 to 2 tablespoons fresh parsley, chopped
• 1 to 2 teaspoons fresh lemon juice (optional, to taste)
• Salt and black pepper, to taste

Smart Swaps for Dietary Needs

• Gluten-free: Use gluten-free egg noodles or rice noodles.
• Low-sodium: Use low-sodium broth and season at the end.
• Dairy-free: Use olive oil instead of butter.
• Low-carb: Swap noodles for zucchini noodles; add them in the last 2 minutes.
• Extra protein: Add more chicken or stir in white beans.

Smart Variation (Optional)

• Lemony-Dill Chicken Noodle Soup: Add 2 tablespoons chopped fresh dill and 1 to 2 tablespoons lemon juice at the end.
• Creamy Style: Stir in 1/3 cup heavy cream or evaporated milk after cooking the noodles. Do not boil after adding.
• Ginger-Garlic Boost: Add 1 tablespoon grated fresh ginger with the garlic for a cold-fighting twist.

How to Make Homemade Chicken Noodle Soup

Step-by-Step Cooking Instructions

1. Sauté aromatics: Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 to 7 minutes until soft. Stir in garlic for 30 seconds.
2. Build the broth: Pour in chicken broth. Add thyme and bay leaves. If using raw chicken, add it now.
3. Simmer: Bring to a boil, then lower to a gentle simmer. Cook 12 to 18 minutes until chicken is cooked through (165°F). Remove chicken, shred, and set aside. Skim any foam if needed.
4. Cook noodles: Return soup to a boil. Add noodles and cook until just tender, about 6 to 8 minutes (check package).
5. Finish: Return shredded chicken to the pot. Stir in parsley and lemon juice if using. Season with salt and pepper to taste. Remove bay leaves and serve hot.

For rotisserie chicken: Skip step 3’s chicken simmer. Cook noodles in the broth, then stir in shredded cooked chicken to warm through at the end.

Tips for Texture, Timing & Tools

• Keep noodles firm: Cook them just to al dente. They will soften more in hot broth.
• Avoid soggy leftovers: Store noodles separate from broth, or cook fresh noodles when reheating.
• Better flavor: Use a mix of broth and a cup of water to keep salt in check; adjust salt at the end.
• Tools: A Dutch oven holds heat well. Tongs make shredding easy.
• Slow cooker: Add raw chicken, veggies, broth, herbs. Cook on Low 6 to 7 hours or High 3 to 4. Add noodles in the last 20 to 30 minutes.
• Instant Pot: Sauté veggies, add broth, herbs, raw chicken. Pressure cook 7 minutes (breasts) or 10 minutes (thighs), quick release, shred, simmer on Sauté to cook noodles.

Storage & Reheating

How to Store It Right

• Cool soup within 2 hours.
• Refrigerate up to 4 days.
• For best texture, store noodles and broth in separate containers.
• Freeze broth and chicken (no noodles) up to 3 months. Add fresh noodles after thawing and reheating.

Reheating Without Losing Flavor

• Stovetop: Warm over medium heat until hot. Add a splash of broth or water if thick.
• Microwave: Heat in 60 to 90 second bursts, stirring between.
• For frozen soup: Thaw overnight in the fridge, then reheat gently. Boil fresh noodles and add just before serving.

A Dish Worth Making Again and Again

This soup fits busy nights, sick days, and weekend cooking. It is reliable, flexible, and always comforting.

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FAQs

How do I keep the noodles from getting mushy?

Cook noodles just to al dente and store them separate from the broth. Or cook fresh noodles when reheating the soup.

Can I use rotisserie chicken?

Yes. Stir in 3 cups shredded rotisserie chicken at the end and heat until warm. It saves time and still tastes great.

What herbs work best?

Thyme and bay leaves are classic. Parsley adds freshness at the end. Dill or rosemary also work in small amounts.

Can I freeze chicken noodle soup?

Freeze the soup without noodles for up to 3 months. Reheat, then add freshly cooked noodles for the best texture.

Final Thoughts

Homemade Chicken Noodle Soup is simple, cozy, and dependable. With a few basic ingredients and clear steps, you can make a pot that tastes like comfort in every spoonful. Keep this recipe close you will reach for it often.