There’s something undeniably comforting about a big bowl of homemade chicken noodle soup. Whether you’re warding off a cold, reminiscing about childhood dinners, or simply craving something warm and nourishing, this classic dish delivers every time. And while you can find plenty of versions on store shelves, there’s a special magic in making it yourself. The aroma that fills your kitchen, the simplicity of the ingredients, and that first spoonful of steamy goodness—it all adds up to pure, cozy perfection.

This homemade chicken noodle recipe has quickly become one of my go-tos, especially when the weather starts cooling down. It’s the kind of dish that feels like a warm hug, perfect for chilly evenings or when you’re feeling a little under the weather. What I love most is how easy it is to pull together—no fuss, just wholesome ingredients that come together beautifully in under an hour. Let’s dive in!

The story behind this soup (or, how I came to love this recipe)

I remember the first time I made chicken noodle soup from scratch—let’s just say it didn’t go exactly as planned. I had the pot boiling away, but I forgot to keep an eye on it, and my noodles turned into mush. Lesson learned! Since then, I’ve fine-tuned the process and, over the years, this recipe has become one of my kitchen staples. It’s not just about the soup itself, though—it’s the whole process. There’s something almost therapeutic about chopping the veggies and stirring the pot while the broth simmers away.

I usually make a big batch on Sundays, especially during fall and winter, and it always disappears faster than I expect. Whether it’s my husband coming back for seconds or my kids slurping up the last bits, this soup is a crowd-pleaser. And, whenever someone in the family is feeling a little run-down, this is my go-to remedy. I swear, it works wonders!

A little background on chicken noodle soup

Chicken noodle soup is a dish that transcends cultures and borders. While many think of it as a quintessentially American dish, variations of this comforting soup are found all over the world, from Jewish matzo ball soup to the Vietnamese pho ga. It’s said to have been around since the 12th century when chicken broth was recommended for its health benefits. Over time, the soup evolved, with different regions adding their unique twists—whether it’s the type of noodles used, the vegetables added, or the herbs sprinkled in for extra flavor.

In the U.S., it became especially popular during the Great Depression, when canned soups made their debut and became a pantry staple. But honestly, there’s nothing quite like making it fresh at home—canned soup can’t compete with the real deal.

Let’s talk ingredients: keeping it simple yet flavorful

This recipe calls for just a handful of humble ingredients, but they all play their part in creating a bowl of soup that’s packed with flavor.

Butter: This adds richness to the soup, helping to sauté the veggies and bring out their flavors.
Sweet onion, celery, and carrots: This trio forms the foundation of so many soups, often referred to as a mirepoix. They add sweetness, earthiness, and a touch of crunch to the soup. If you’re out of celery, feel free to substitute with some diced zucchini for a slightly different texture.
Garlic: Just a little minced garlic goes a long way in adding depth and aroma to the broth.
Chicken broth: Using a good-quality, low-sodium broth is key here. If you’ve got homemade stock on hand, even better!
Dried Italian seasoning: This blend adds a subtle herby note to the soup without overpowering the chicken and vegetables. If you don’t have this on hand, a mix of dried thyme and rosemary works well too.
Egg noodles: These tender noodles are essential for that classic chicken noodle soup texture. If you need a gluten-free option, try using rice noodles or even spiralized zucchini for a lighter twist.
Chicken: Pre-cooked, seasoned chicken makes this soup a breeze to pull together. I often use leftovers from a roasted chicken, but store-bought rotisserie chicken works just as well.

Kitchen gear: what you need (and what you can totally skip)

You don’t need much fancy equipment for this recipe, which is part of its charm.

A large pot: A good, heavy-bottomed pot is essential for even cooking. I prefer using a Dutch oven because it retains heat so well, but any large pot will do.
A sharp knife: You’ll be chopping quite a few vegetables, so make sure your knife is sharp enough to get clean cuts. (Trust me, chopping onions with a dull knife is no fun!)
A wooden spoon or spatula: For stirring everything together and making sure nothing sticks to the bottom of the pot.
A ladle: This might seem obvious, but ladling soup into bowls is a whole lot easier with, well, a ladle. In a pinch, a measuring cup works, too.

That’s really all you need! Simple, right?

Step-by-step: making this soup is easier than you think

Grab your apron, and let’s get cooking. Here’s how to make this delicious homemade chicken noodle soup:

Sauté the veggies: In a large pot, melt the butter over medium heat. Toss in the diced onion, celery, carrots, and a pinch of salt (about ¼ teaspoon). Sauté for about 5 minutes, stirring occasionally, until the veggies are softened. The onions should be translucent, and the carrots should just be starting to tenderize. Don’t rush this part—it’s where the flavors start to build!Tip: Be sure to stir frequently to prevent the garlic from burning, as it can turn bitter quickly.
Add the broth and seasonings: Pour in the chicken broth, along with the remaining salt, black pepper, and Italian seasoning. Give it a good stir and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld together.
Cook the noodles: Now for the noodles! Stir them into the simmering broth and cook for about 8-10 minutes, or until they’re just tender. Egg noodles cook quickly, so keep an eye on them to avoid mushy noodles (we’ve all been there).Pro-tip: Stir occasionally to make sure the noodles don’t stick to the bottom of the pot. If you like your noodles a bit firmer, you can undercook them by a minute or two, and they’ll continue to soften in the hot broth.
Add the chicken: Finally, stir in your cooked chicken. Whether you’re using leftovers or freshly cooked chicken, just make sure it’s warmed through. Give everything a good stir, taste the broth, and adjust the seasoning if needed. Then, ladle the soup into bowls and enjoy!

Variations and twists: let’s mix it up!

I’ve played around with this recipe quite a bit over the years, and here are some fun variations that you might want to try:

Gluten-free: Swap out the egg noodles for rice noodles or quinoa pasta. I’ve even used spiralized zucchini noodles (aka zoodles) when I’m looking for a low-carb version.
Vegetarian: Skip the chicken and add in some hearty vegetables like potatoes, mushrooms, or chickpeas. You can also use vegetable broth instead of chicken broth.
Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick. I love adding a bit of heat to warm things up even more on those cold winter nights.
Seasonal swaps: In the spring, throw in some peas or fresh spinach. In the fall, a little diced butternut squash gives the soup an extra touch of sweetness.

How to serve: making it a meal

When it comes to serving, I love garnishing this soup with a sprinkle of fresh parsley or dill for some color and brightness. You can also add a squeeze of fresh lemon juice just before serving to wake up the flavors.

Pair this soup with a slice of crusty sourdough bread (perfect for dunking) or serve it alongside a simple green salad for a complete meal. If you’re feeling indulgent, a grilled cheese sandwich on the side is always a hit—because who doesn’t love soup and a sandwich combo?

What to drink? My personal faves

A light, crisp white wine like a Sauvignon Blanc or Pinot Grigio pairs beautifully with this soup. If you prefer something non-alcoholic, try a sparkling water with a wedge of lemon or a cold glass of iced tea. And, of course, if you’re serving this soup to soothe a cold, a warm cup of herbal tea with honey is just the ticket.

Storage and reheating: keeping it fresh

One of the best things about chicken noodle soup is how well it keeps. I often make a big batch and store the leftovers in the fridge for up to 4 days. Just be sure to store the soup in an airtight container.

When it’s time to reheat, you can warm it up on the stovetop or in the microwave. Just add a splash of water or broth, as the noodles tend to soak up the liquid while it sits. If you’re planning to freeze the soup, I recommend freezing it without the noodles. When you’re ready to enjoy it, just thaw, heat, and add freshly cooked noodles.

Scaling the recipe: more or less soup, please!

This recipe makes about four servings, but it’s easy to scale up if you’re feeding a crowd. Just double (or triple) the ingredients, but be mindful of the cooking times—especially for the noodles. If you’re making a smaller batch, you can halve the ingredients, but I’d suggest using the same amount of broth to avoid the soup becoming too dry.

Final thoughts: give it a try!

There’s a reason why chicken noodle soup is a classic—it’s simple, comforting, and endlessly adaptable. Whether you’re making this recipe to feed your family or just for yourself, I hope it brings a little warmth and coziness to your day. And don’t be afraid to put your own spin on it. The best part of cooking at home is making recipes your own.

FAQ:

Can I make this soup in advance? Yes! It stores beautifully in the fridge for 3-4 days. Just remember that the noodles will continue to absorb liquid, so you may need to add extra broth when reheating.
Can I freeze this soup? Absolutely, but I recommend freezing the soup without the noodles and adding them when you’re ready to serve. The noodles can get mushy after being frozen and reheated.
What’s the best type of chicken to use? I like using leftover roasted chicken or a rotisserie chicken. You can also use poached or grilled chicken breasts.
Can I make this in a slow cooker? Yes! Just add the broth, veggies, seasonings, and raw chicken to the slow cooker and cook on low for 6-8 hours. Add the noodles during the last 30 minutes.
Can I use different noodles? Definitely! Egg noodles are traditional, but you can use any pasta you like.

Homemade Chicken Noodle Recipe