Homemade Chicken Noodle Soup
Cozy homemade chicken noodle soup with tender shredded chicken, carrots, celery and egg noodles in a flavorful broth. One pot, about 55 minutes.
Nothing beats a bowl of homemade chicken noodle soup on a cold day or when someone at home is feeling under the weather. This version is made in one pot with raw chicken that poaches right in the broth, so the soup gets extra flavor and the chicken stays tender.
A little thyme, a bay leaf and a squeeze of lemon at the end make the broth taste bright and homemade, even when you start with store-bought stock.
Read the tips below on cooking the noodles, which is the difference between a great soup and a pot of mushy leftovers.
Why You’ll Love This Recipe
- One pot and simple ingredients
- Chicken poaches in the broth for extra flavor
- Freezer friendly (without the noodles)
- Classic comfort food the whole family likes
Ingredient Notes
Chicken: Boneless thighs give richer flavor and stay juicier. Breasts work too; just pull them as soon as they reach 165°F.
Broth: Use low sodium broth so you can control the salt. Taste at the end and season.
Egg noodles: Wide or extra wide dried egg noodles are classic. They cook in 6 to 8 minutes.
See the recipe card below for full measurements.
How to Make Homemade Chicken Noodle Soup
Cook the vegetables
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, stirring, until the onion is soft. Add the garlic and thyme and cook 1 minute.
Add broth and chicken
Pour in the broth, add the bay leaf and nestle the chicken into the pot. Bring to a boil, then reduce to a gentle simmer.
Simmer
Simmer uncovered for 15 to 20 minutes, until the chicken reaches 165°F (74°C) and the carrots are tender.
Shred the chicken
Move the chicken to a cutting board and shred it with two forks. Remove and discard the bay leaf.
Cook the noodles
Bring the soup back to a boil and add the egg noodles. Cook 6 to 8 minutes, until just tender.
Finish
Return the shredded chicken to the pot. Stir in the parsley and lemon juice. Taste and season with salt and pepper.
Tips for the Best Results
- Simmer gently. A hard boil makes chicken tough and the broth cloudy.
- If you plan to have leftovers, cook the noodles separately and add them to each bowl. They keep absorbing broth in the fridge.
- Add a Parmesan rind while simmering for extra savory depth.
- Short on time? Use 3 to 4 cups of rotisserie chicken and skip the poaching step.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Overcooking the noodles | They keep softening in hot broth. Cook just until tender. |
| Boiling the chicken hard | Keep it at a gentle simmer for tender meat. |
| Under-seasoning | Low sodium broth needs salt. Taste at the end. |
Substitutions
- Egg noodles: Rotini, small shells or rice. Gluten-free pasta also works.
- Fresh chicken: Rotisserie chicken, added at the end just to warm through.
- Dried thyme: A few sprigs of fresh thyme or 1/2 tsp poultry seasoning.
What to Serve With It
- Crusty bread or dinner rolls
- Grilled cheese sandwiches
- Saltine crackers
- Side salad
Storage and Reheating
Fridge: Refrigerate in airtight containers for up to 4 days.
Freezer: Freeze the soup without noodles for up to 3 months. Cook fresh noodles when reheating.
Reheat: Reheat on the stove over medium heat until steaming. Add a splash of broth if the noodles soaked up the liquid.
Tools That Make This Easier
- Enameled cast iron Dutch ovenHolds heat evenly and fits a full batch of soup.Check price on Amazon
- Soup ladleServes broth, chicken and noodles in one scoop.Check price on Amazon
- Freezer soup containersFreeze single portions for easy lunches.Check price on Amazon
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Homemade Chicken Noodle Soup
Cozy homemade chicken noodle soup with tender shredded chicken, carrots, celery and egg noodles in a flavorful broth. One pot, about 55 minutes.
Ingredients
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, stirring, until the onion is soft. Add the garlic and thyme and cook 1 minute.
- Pour in the broth, add the bay leaf and nestle the chicken into the pot. Bring to a boil, then reduce to a gentle simmer.
- Simmer uncovered for 15 to 20 minutes, until the chicken reaches 165°F (74°C) and the carrots are tender.
- Move the chicken to a cutting board and shred it with two forks. Remove and discard the bay leaf.
- Bring the soup back to a boil and add the egg noodles. Cook 6 to 8 minutes, until just tender.
- Return the shredded chicken to the pot. Stir in the parsley and lemon juice. Taste and season with salt and pepper.
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 30 g
- Carbohydrates
- 22 g
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 820 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How do I keep noodles from getting soggy in chicken soup?
Cook them just until tender, and for leftovers cook and store the noodles separately, adding them to each bowl when serving.
Can I make chicken noodle soup in a slow cooker?
Yes. Add everything except the noodles, parsley and lemon, cook on low 6 to 7 hours or high 3 to 4 hours, shred the chicken, then cook the noodles on high for 15 to 20 minutes.
Can I freeze chicken noodle soup?
Yes, but freeze it without noodles. Noodles turn soft and mushy after thawing.
How long does chicken take to cook in soup?
Boneless chicken takes about 15 to 20 minutes at a gentle simmer to reach 165°F.
