Chicken Noodle Soup Recipe — Classic Homemade

Few meals feel as comforting as a steaming bowl of homemade soup. This classic chicken noodle soup recipe delivers tender shredded chicken, sweet carrots, and slurpy egg noodles in savory golden broth. In addition, it comes together in one pot in about 50 minutes.

Homemade soup beats canned soup every single time. For example, you control the salt, the vegetables stay vibrant, and the broth tastes rich instead of tinny.

First, the chicken simmers right in the broth so it stays juicy. Next, add the vegetables and herbs. Finally, the egg noodles go in during the last few minutes. As a result, every spoonful tastes like the cozy soup you grew up loving — only better.

Table of Contents

Why You’ll Love This Chicken Noodle Soup Recipe

One pot, minimal cleanup — everything simmers in a single Dutch oven
Ready in about 50 minutes — for example, fast enough for a weeknight yet cozy enough for Sunday
Better than canned — real chicken, fresh vegetables, rich homemade broth
Freezer friendly — in addition, it reheats beautifully for easy lunches

Ingredients

1.5 lbs boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
1 large yellow onion, diced
3 medium carrots, peeled and sliced into coins
3 celery stalks, sliced
4 garlic cloves, minced
8 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
6 oz wide egg noodles
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice

Ingredient notes: Chicken thighs stay a little juicier than breasts, however breasts work beautifully too and keep the soup leaner. Use low-sodium broth so you can control the salt — regular broth turns too salty as it reduces. Finally, do not skip the lemon juice: a small squeeze at the end brightens the whole pot.

Chicken noodle soup ingredients on a rustic wooden table

How to Make This Chicken Noodle Soup Recipe

Step 1 — Sauté the aromatics. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring often, until the onion softens. Next, add the garlic and cook for 1 more minute until fragrant.

Step 2 — Add broth and seasonings. Then pour in the chicken broth. Add the bay leaves, thyme, salt, and pepper. Bring the pot to a gentle boil.

Step 3 — Simmer the chicken. Add the chicken breasts to the pot. Reduce the heat to low and simmer gently for 25–30 minutes, until the chicken shreds easily. In fact, the chicken is done when it reaches 165°F internally — the USDA safe cooking temperatures standard for poultry.

Step 4 — Shred the chicken. Transfer the chicken to a cutting board. Shred it into bite-size pieces with two forks. In the meantime, remove and discard the bay leaves from the pot.

Step 5 — Cook the noodles. Return the shredded chicken to the pot. Stir in the egg noodles. Simmer for 7–8 minutes, until the noodles are tender. However, be careful not to overcook them, since they continue softening in the hot broth.

Step 6 — Finish and serve. Stir in the fresh parsley and lemon juice. Finally, ladle into warm bowls and serve immediately.

Tips for the Best Chicken Noodle Soup Recipe

Do not boil hard. In fact, hard boiling makes chicken tough and broth cloudy, so keep it at a gentle simmer.
Cook noodles separately for leftovers. Therefore, cook the noodles separately for stored soup. Add them when serving.
Shred, do not dice. Moreover, shredded chicken absorbs more broth flavor than neat cubes.
Season at the end. Broth gets saltier as it reduces. Therefore, always do your final seasoning after the noodles go in.
Brighten with lemon. For example, a squeeze of fresh lemon juice at the end wakes up all the flavors. It is a small step with a big payoff in any chicken noodle soup recipe.

Spoon lifting chicken noodle soup from a white bowl

Chicken Noodle Soup Recipe Variations

This chicken noodle soup recipe is easy to adapt. For example, try one of these simple twists:

Rotisserie shortcut: skip the raw chicken and simmer the soup base for 20 minutes. Then stir in 3 cups of shredded rotisserie chicken. As a result, dinner is ready in about 30 minutes.
Lemon-herb: double the lemon juice and add a teaspoon of fresh dill along with the parsley. As a result, the soup tastes bright and fresh.
Creamy version: stir in 1/2 cup of heavy cream with the parsley for a richer, silkier broth. However, reduce the broth by 1/2 cup first so it does not get too thin.
Gluten-free noodles: swap the egg noodles for your favorite gluten-free pasta. However, cook it separately and add it to each bowl, since gluten-free noodles break down fast.

Storage and Freezing

Let cool completely, then store in airtight containers in the refrigerator for up to 4 days. This chicken noodle soup recipe also freezes well — however, freeze it without the noodles for the best texture. Portion the broth, chicken, and vegetables into freezer containers and freeze for up to 3 months. Thaw overnight in the fridge. Finally, bring it to a simmer and add freshly cooked noodles.

Frequently Asked Questions

Can I freeze this chicken noodle soup recipe?

Yes. For the best texture, freeze the soup without the noodles. First, let it cool completely, then portion it into freezer-safe containers and freeze for up to 3 months. When you are ready to eat, thaw it overnight in the refrigerator. Then bring it to a simmer and stir in freshly cooked egg noodles.

How do I keep the noodles from getting mushy in this chicken noodle soup recipe?

Add the noodles during the last 7–8 minutes of cooking, and serve right away. For leftovers, store the noodles separately and add them when reheating. In addition, slightly undercook the noodles, since they keep softening in the hot broth.

Can I make this chicken noodle soup recipe in a slow cooker?

Add everything except the noodles, parsley, and lemon juice to the slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours. Shred the chicken, stir in the noodles, and cook on high for 20–30 more minutes until tender. Finally, finish with parsley and lemon juice.

Can I use chicken thighs instead of breasts?

Yes. In fact, many cooks prefer them — thighs stay extra juicy and add richer flavor to the broth. Use the same weight (1.5 lbs) and the same cooking time.

Why is my broth cloudy?

Cloudy broth usually comes from boiling too hard. Keep the soup at a gentle simmer instead. In fact, once the chicken goes in, you should see only lazy bubbles breaking the surface.

Nutrition (per serving, estimated)

Classic Homemade Chicken Noodle Soup (Cozy & Easy)