Homestyle Chicken Noodle Soup is the ultimate comfort food, packed with tender chicken, hearty vegetables, and soft noodles in a flavorful broth. This classic soup is perfect for chilly days, when you’re feeling under the weather, or simply craving a warm and satisfying meal.
Why You’ll Love This Recipe
- Easy to make – Simple ingredients and straightforward steps make this a great go-to recipe.
- Comforting and nourishing – Packed with protein, vitamins, and warmth.
- Customizable – Add your favorite vegetables, herbs, or even swap the noodles for a low-carb option.
- Great for meal prep – Tastes even better the next day and stores well.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken (boneless, skinless breasts or thighs)
- Egg noodles
- Carrots
- Celery
- Onion
- Garlic
- Chicken broth
- Bay leaves
- Fresh parsley
- Dried thyme
- Olive oil or butter
- Salt and pepper
Directions
- Cook the chicken – In a large pot, heat olive oil or butter over medium heat. Add the chicken and cook until lightly browned. Remove and set aside.
- Sauté the vegetables – In the same pot, add onions, carrots, and celery. Sauté until softened. Add garlic and cook for another minute.
- Simmer the soup – Pour in the chicken broth, add bay leaves, dried thyme, and return the chicken to the pot. Bring to a simmer and cook until the chicken is tender.
- Shred the chicken – Remove the chicken, shred it using two forks, and return it to the pot.
- Cook the noodles – Add egg noodles and cook until tender.
- Season and serve – Stir in fresh parsley, season with salt and pepper to taste, and serve warm.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Low-carb version – Swap egg noodles for zucchini noodles or cauliflower rice.
- Creamy version – Add a splash of heavy cream or milk for a richer texture.
- Spicy twist – Add a pinch of red pepper flakes for some heat.
- Herb upgrade – Use fresh rosemary and thyme for an even more aromatic flavor.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Without noodles, soup can be frozen for up to 3 months. Add fresh noodles when reheating.
- Reheat: Warm on the stove over low heat or microwave in short intervals, stirring between each.
FAQs
Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken is a great shortcut and adds extra flavor.
Can I make this in a slow cooker?
Yes! Cook on low for 6-7 hours or high for 3-4 hours, adding noodles in the last 30 minutes.
What type of noodles work best?
Egg noodles are traditional, but you can also use pasta shells, rotini, or even rice.
How do I prevent mushy noodles?
Cook the noodles separately and add them just before serving.
Can I make this gluten-free?
Yes! Use gluten-free pasta or rice instead of egg noodles.
What’s the best chicken to use?
Boneless, skinless chicken thighs or breasts work best for tender meat.
How do I add more flavor?
Use homemade broth, fresh herbs, and a splash of lemon juice for extra depth.
Can I make this dairy-free?
Yes! This recipe is naturally dairy-free if you use oil instead of butter.
What vegetables can I add?
Peas, corn, spinach, or kale make great additions.
How long does homemade chicken noodle soup last?
It stays fresh for up to 4 days in the fridge and 3 months in the freezer.
Conclusion
Homestyle Chicken Noodle Soup is a classic, comforting dish that’s easy to make and incredibly satisfying. Whether you’re feeling under the weather or just want a cozy meal, this soup is always a great choice. Try it today and enjoy a bowl of homemade goodness!
Print
Homestyle Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A classic, cozy soup made with tender chicken, hearty egg noodles, and a flavorful broth. This homemade version is packed with fresh vegetables and herbs for the ultimate comfort food.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (low sodium)
- 2 cups cooked, shredded chicken (rotisserie or boiled)
- 2 cups egg noodles
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for brightness)
Instructions
-
Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. -
Add Garlic & Seasonings:
Stir in minced garlic, thyme, oregano, and the bay leaf. Cook for 1 minute until fragrant. -
Simmer the Broth:
Pour in the chicken broth. Bring to a boil, then reduce heat and let it simmer for 10 minutes. -
Add Chicken & Noodles:
Stir in the shredded chicken and egg noodles. Simmer for another 8-10 minutes until the noodles are tender. -
Final Touches:
Remove the bay leaf, season with salt and pepper, and add lemon juice if using. -
Serve & Enjoy!
Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
✔ Shortcut Tip: Use rotisserie chicken to save time!
✔ Make it Creamy: Add 1/2 cup of heavy cream for a richer texture.
✔ Gluten-Free Option: Swap egg noodles for gluten-free pasta or rice.
✔ Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.