Homemade Chicken Noodle Soup

This homemade chicken noodle soup recipe is a lifesaver when you want something warm and comforting made from scratch but without the fuss. It uses simple pantry ingredients and comes together quickly—just the kind of hug-in-a-bowl we all crave on chilly evenings, slow days, or whenever the family needs a little extra TLC. It’s truly the kind of easy, delicious soup you’ll make over and over again.

This easy chicken soup comes together fast using what you have on hand. But don’t expect any shortcuts on flavor! It balances tender veggies, hearty chicken, eggs noodles with a savory broth that feels like Sunday dinner made simple. I love how the ratio of chicken to noodles to broth is just right, so every spoonful is satisfying and cozy. You’ll be amazed at how such a simple recipe hits every comfort spot perfectly!

Nothing beats the warm, familiar feeling you get from a big pot of homemade chicken noodle soup. It’s that timeless comfort food everyone loves—gentle enough for when you’re feeling under the weather but also easy and practical for weeknight dinners. This recipe gives you everything you want: tender vegetables, flavorful seasoned chicken, silky egg noodles, and a rich broth that all come together using simple pantry staples.

Keep reading and you’ll find a straightforward recipe that takes about 35 minutes from start to finish, a handy ingredient list filled with items you probably already have, step-by-step cooking tips, and even storage advice. Plus, I’ll share some smart fixes if your noodles tend to get mushy, ideas for switching things up, and ways to make this soup fit your family’s taste buds.

Whether you grab some shredded rotisserie chicken or use leftover baked chicken breast, this homemade chicken noodle soup recipe stays flexible, fast, and totally comforting. It’s just the meal you’ll want to keep in your regular rotation.

Why This Soup Works

This homemade chicken noodle soup is a winner for quick, comforting meals made from pantry basics. It’s that classic bowl of cozy goodness with tender veggies, savory chicken, and perfectly cooked egg noodles swimming in a flavorful broth. Prefer a set-it-and-forget-it version? Try our Crock-Pot Chicken Noodle Soup.

• Quick to make: Ready in about 35 minutes total (15 minutes prep + 20 minutes cooking).
• Simple ingredients: Butter, onion, carrots, celery, chicken broth, egg noodles, and cooked chicken—things you likely already have.
• Comfort food for all occasions: Great on cold nights, when you’re feeling sick, or as a family-friendly dinner. Craving something creamier? Try Creamy Chicken Tortilla Soup.
• Make-ahead friendly: This soup freezes well (just skip the noodles) and reheats easily without losing flavor.

Essential Ingredients and Swaps

• 2 tablespoons butter
• 1 medium sweet onion, diced small
• 2 stalks celery, diced small
• 2 medium carrots, peeled and sliced
• 2 cloves garlic, minced
• 1 & 1/2 teaspoons kosher salt, divided
• 48 ounces low-sodium chicken broth
• 2 teaspoons dried Italian seasoning
• 1/4 teaspoon black pepper
• 2 & 1/4 cups dried egg noodles
• 1/2 pound (about 1 cup) shredded or chopped cooked, seasoned chicken breast

One-Pot Cooking Steps

1. Melt 2 tablespoons butter in a large pot over medium heat.
2. Add 1 medium diced sweet onion, 2 diced celery stalks, 2 peeled and sliced medium carrots, and 1/4 teaspoon kosher salt; sauté, stirring occasionally, until vegetables soften (about 5 minutes).
3. Add 2 minced garlic cloves and cook until fragrant, about 30–60 seconds.
4. Pour in 48 ounces low-sodium chicken broth and stir in 2 teaspoons dried Italian seasoning, 1/4 teaspoon black pepper, and the remaining 1 1/4 teaspoons kosher salt; bring to a boil, then reduce heat and simmer gently for 10 minutes.

5. Add 2 1/4 cups dried egg noodles; simmer, stirring occasionally, until noodles are tender (about 8–10 minutes), checking package directions for timing.

   
6. Stir in about 1/2 pound (≈1 cup) shredded or chopped cooked seasoned chicken breast and heat through for a few minutes.
7. Taste and adjust salt and pepper as needed.

Pro Tips and Time Savers

• Keep your noodles from getting mushy: cook noodles in a separate pot and add them to bowls as you serve, or put the noodles in only when you’re ready to eat the soup.
• Use low-sodium broth so you can control the saltiness as you go. Splitting the salt into two additions helps get the balance just right.
• Short on time? Rotisserie chicken is your best friend—just toss it in near the end to warm up. Or go set-and-forget with this Slow Cooker Hearty Chicken Soup.
• If you want deeper flavor, swap in homemade chicken stock for the store-bought broth. It really makes the soup shine.
• When reheating leftovers, add a bit of broth or water to loosen the soup since the noodles soak up liquid when resting.
• Freeze without the noodles to protect texture. Thaw completely in the fridge, reheat, then add freshly cooked noodles just before serving. Prefer a noodle-free freezer staple? Try our Roasted Tomato Soup.
• Toss delicate fresh herbs like parsley or dill in right before serving to keep their bright, fresh flavor.

Add-Ins and Flavor Swaps

For me, this homemade chicken noodle soup stands strong on its own, but sometimes I like to add a little extra on the side—like warm popovers or a piece of toasted focaccia, or pair it with a Classic Spinach Salad. And if you want to keep it classic, a handful of oyster crackers sprinkled on top adds the perfect touch of nostalgia and texture.

While this homemade chicken noodle soup is satisfying on its own, sometimes I like to switch things up. Try adding diced potatoes for heartiness or stir in some frozen peas at the end for a pop of color and sweetness. Want a little heat? A pinch of crushed red pepper flakes works wonders. Serve alongside popovers or rustic focaccia, add a quick side like air-fried asparagus, or simply top with oyster crackers for that comforting crunch.

Storing and Reheating Leftovers

• Refrigerator storage: Let your soup cool completely before transferring it to an airtight container. Keep it in the fridge up to 3 days. Heads up: the soup thickens and the noodles soak up the broth as it sits. When you reheat, just thin it out with a bit more broth or water to bring it back to that perfect, soupy consistency.
• Freezing tips: Homemade chicken noodle soup freezes beautifully—but skip the noodles! Noodles turn mushy after freezing and defrosting, which isn’t so pleasant. I recommend freezing the broth and veggies sans noodles. When you thaw the soup in the fridge (overnight is best), reheat it gently and add fresh cooked noodles before serving. Just pop the soup into a tightly sealed airtight container, pushing out as much air as possible, and store in the freezer up to 3 months.

• Refrigerator storage: After letting your soup cool fully, pop it into an airtight container and keep it in the fridge for up to 3 days. Keep in mind the soup thickens and noodles will soak up broth the longer it sits, so when you reheat, add a splash of broth or water to thin it out perfectly.
• Freezing: Homemade chicken noodle soup freezes really well without noodles—which soggy up when thawed. Freeze the soup base in airtight containers, squeeze out excess air, and store in the freezer for up to 3 months. Thaw overnight in your fridge and warm gently on the stove or microwave, then add fresh cooked noodles before serving. If you like keeping freezer-friendly soups on hand, try Easy Pumpkin Soup for another cozy option.

Answers to Common Questions

• Can I use rotisserie chicken?
  Absolutely! It’s a quick shortcut. Just shred and stir it in right at the end, warming just long enough so it stays juicy.
• Can I make this vegetarian?
  You can swap the chicken for firm tofu or beans and use vegetable broth instead of chicken broth, but note that it will taste different from the classic homemade chicken noodle soup we all know and love.
• Can I freeze this soup?
  Yes, but skip freezing the noodles to avoid mushy texture. Freeze the soup without noodles in airtight containers up to 3 months, then add freshly cooked noodles when you reheat. Prefer a cozy no-noodle alternative? Try Crockpot White Chicken Chili.
• Can I use a different type of pasta?
  Sure! Feel free to use your favorite pasta, but adjust cooking times accordingly. For delicate pasta, consider cooking separately and adding when serving to avoid overcooked leftovers.
• What if I only have raw chicken?
  You can add raw boneless chicken pieces directly to the simmering broth. Cook until the chicken reaches 165°F, about 10–15 minutes depending on size. Then shred the chicken and return it to the pot. If you’d rather let the slow cooker do the work, see our Crock Pot Chicken and Rice recipe for a similar cook-in-broth method.
• How should I reheat leftovers?
  Heat gently on the stovetop over medium-low, adding broth or water to loosen thickened soup. Microwaving is fine too—just stir occasionally for even warming.