Why You’ll Love This Homemade Chicken Noodle Soup Recipe
As a mom of 3 littles, there’s nothing better than being able to throw everything into a Dutch oven and then let it simmer on the stovetop. Especially during the cold winter months! This easy chicken noodle soup has been a game-changer for me. The broth is rich and savory, the chicken is tender, and the egg noodles soak up just the right amount of flavor. Plus, it’s easy to customize—swap the noodles, add extra veggies, or make it creamy for a different twist.
I love that it comes together so effortlessly and tastes like comfort in a bowl! I keep this one on repeat when someone in my family is sick, needing a little extra comfort, or I just want a simple, healthy soup for dinner. Here’s why you’ll love it:
- Quick & Easy – Ready in under an hour with simple steps.
- Healthy – Made with real ingredients, no processed shortcuts. And it has 34 grams of protein per serving!
- The BEST Leftovers – This soup stores well and taste even better the next day.
- Customizable – Works with different noodles, proteins, and add-ins.
RELATED: Chicken Lemon Rice Soup
Ingredients for the Best Chicken Noodle Soup Recipe
The ingredients are simple and easy to find! Here’s what you’ll need for this recipe:
- Avocado Oil – Butter or olive oil works, too.
- Chicken Tenders (or thinly sliced chicken breast) – Rotisserie chicken or pre-cooked chicken is one of my favorite shortcuts!
- Yellow Onion – Use white onion for a sharper bite or shallots for a milder flavor.
- Carrots & Celery – The classic chicken noodle soup base. Feel free to use zucchini, tomatoes, corn, or any other type of veggie you want!
- Minced Garlic
- Seasoning – Dried rosemary, basil, parsley, thyme & crushed red pepper.
- Chicken Broth
- Bay Leaf
- Egg Noodles – Wide or regular egg noodles are my go-to for this recipe.
The Best Noodles for the Best Homemade Chicken Noodle Soup
Egg noodles will always be my favorite choice for classic chicken noodle soup because of the way they hold up well and soak in all that delicious broth! However, you can easily swap them for:
- Gluten-Free Noodles
- Whole Wheat Pasta
- Spiralized Zucchini (for a low-carb version)
How to Make Homemade Chicken Noodle Soup
All you’ll need is a Dutch oven (or large pot) to get started. I love that the entire soup is SO easy and comes together in one large pot! Here’s how to make Chicken Noodle Soup:
- Cook the chicken – Sear in a Dutch oven until fully cooked, then set aside.
- Sauté the vegetables – Cook the onion, carrots, and celery in the same pot.
- Season & simmer – Stir in garlic and spices, then add broth and bay leaf. Let simmer.
- Shred the chicken – While the soup simmers, chop or shred the cooked chicken.
- Add the noodles and chicken – Stir in egg noodles and chicken, then simmer until the noodles are tender.
- Serve and enjoy – Remove from heat and ladle into bowls. That’s it – so good!
You’ll Also Love: Stuffed Cabbage Soup
How to Serve Homemade Chicken Noodle Soup
- Crackers or Toasted Sourdough
- Homemade Bread
- Simple Side Salad
- Freshly Grated Parmesan
- Squeeze of Lemon Juice
Tips for the Best Homemade Chicken Noodle Soup
- Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking it from scratch.
- Add more broth as needed: The noodles will soak up liquid, so feel free to add extra broth to keep it soupy.
- Don’t overcook the noodles: They’ll continue cooking in the hot broth after you remove the pot from the heat.
- Swap for any veggies you want! Zucchini, tomatoes, corn, potatoes…the options are limitless.
Homemade Chicken Noodle Soup Variations
Creamy Chicken Noodle Soup
Want a creamy twist? Stir in 1/2 cup of heavy cream or a scoop of Greek yogurt (mixed with a few Tablespoons of the warm broth) at the end for a richer, silkier texture.
Rotisserie Chicken Noodle Soup
Short on time? Swap the raw chicken for shredded rotisserie chicken to cut down on cooking time while still getting that homemade flavor.
Gluten-Free Chicken Noodle Soup
Use your favorite gluten-free pasta instead of the egg noodles. Be sure to check the cook time, as gluten-free noodles can get mushy quickly.
Lemon Chicken Noodle Soup
Stir in fresh lemon juice and zest for a bright, citrusy twist. I love this easy flavor variation!
How to Store the Best Homemade Chicken Noodle Soup
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The noodles may soak up the broth, so add more when reheating!
- Freezer: If freezing, it’s best to store the soup without the noodles. When ready to serve, thaw, reheat, and cook fresh noodles to add in (but if you’re in a pinch, freezing with the noodles in the soup is fine, too).
More Healthy Soup Recipes You’ll Love
- Creamy Protein Soup
- Potato Leek Soup
- Homemade Tomato Soup
- Chicken Taco Soup
- Homemade Turkey Soup (Crock pot)
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How to Make Homemade Chicken Noodle Soup
Equipment
Ingredients
- 2 Tablespoons avocado oil (or butter, divided)
- 1 1/2 pounds chicken tenders (or thinly sliced chicken breast)
- 1/2 medium yellow onion (finely chopped)
- 4-5 large carrots (peeled and diced)
- 4-5 medium celery ribs (diced)
- 2 teaspoons salt (or to taste)
- 1 teaspoon pepper
- 3 teaspoons minced garlic
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper
- 7-8 cups chicken broth
- 1 bay leaf
- 12 ounces dry egg noodles
Instructions
- Heat 1 Tablespoon of avocado oil (or butter) in a dutch oven (or large pot) over medium-high heat, then add in the chicken.
- Cook for about 10-15 minutes (or until fully cooked). Set the chicken aside.
- Meanwhile, dice the onions, carrots, and celery.
- Add the remaining oil to pan, then add in the veggies, salt, and pepper.
- Stir and cook for about 10 minutes, or until they begin to soften.
- Add in the garlic and seasoning, cooking for another 3-4 minutes.
- Add in the broth and bay leaf, then bring to a simmering boil.
- Add the lid and simmer for about 10 minutes.
- Meanwhile cube the chicken.
- Add in the dry egg noodles and cooked chicken, then add the lid and simmer for another 5 minutes.
- Remove the pot from the heat as soon as the noodles are tender. The noodles will continue to cook once you remove the pot from the heat.
- Serve into bowls and enjoy!
Video
Notes
- Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking it from scratch.
- Add more broth as needed: The noodles will soak up liquid, so feel free to add extra broth to keep it soupy.
- Don’t overcook the noodles: They’ll continue cooking in the hot broth after you remove the pot from the heat.
- Swap for any veggies you want! Zucchini, tomatoes, corn, potatoes…the options are limitless.
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