This easy chicken noodle soup recipe is a homestyle comforting meal perfect for a chilly day or for when you’re feeling under the weather.
Why this recipe works
Made with fresh ingredients, this classic chicken noodle soup is full of flavor and simmered to perfection. Carrots, onion, celery, shredded chicken, egg noodles, and loads of herbs and seasonings make this soup colorful, flavorful, and oh-so-delicious.
Chicken noodle soup is known as a cure-all for the common cold or for cozying up on a cold fall or winter day. We whip up a batch of this or homemade chili whenever we’re looking for a comforting meal to stick to our bones.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – This recipe calls for boneless skinless chicken breasts. You may substitute for bone-in skinless chicken breasts if you’d like, but you will likely need to simmer the chicken for longer to let it cook through. Alternatively, you could use shredded rotisserie chicken and add it towards the end, but we rely on the simmered chicken for lots of flavor!
NOODLES – The other main component of chicken noodle soup is of course, noodles. We’re using wide egg noodles, but you can certainly use any type of noodle you like best.
How to Make Homemade Chicken Noodle Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a 5 quart dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery and sweat for 5 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds.
- Pour in the chicken stock along with the bay leaves and thyme.
- Bring to a boil and add the raw chicken breasts to poach, fully submerging them. Lower to a simmer for about 30 minutes.
- Remove chicken and shred. Remove bay leaves and discard. Return chicken to pot with uncooked egg noodles. Cover and simmer until noodles are cooked, about 8 minutes.
- Add finely chopped parsley and serve.
Frequently Asked Questions & Expert Tips
Yes, you can freeze chicken noodle soup, but we’d suggest freezing without the noodles as they become soggy once thawed. It’s much easier to freeze all the other ingredients together and make the noodles the day of. To freeze, place the cooled soup in an air-tight container or large Ziploc bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Yes. To make chicken noodle soup in the crockpot, add the chicken along with all of the other ingredients to the slow cooker, cover, and cook for 6-8 hours on low. Remove chicken and fresh bay leaves from the crockpot. Shred the chicken and return to crockpot, adding the noodles at this point as well. Cover and cook again for 20 minutes until noodles are al dente.
Serving Suggestions
Chicken noodle soup is a meal in itself but is widely served with saltine crackers, oyster crackers, bread, or alongside a sandwich or panini. Enjoy it for lunch or dinner, warm from the stovetop.
More Soup Recipes
- Taco Soup
- Ham and Bean Soup
- Cream of Asparagus Soup
- Chicken Tortilla Soup
- One Pot Vegetable Rice Soup
- Italian Sausage Tomato Orzo Soup
- Homemade Cream of Chicken Soup
- Chicken Stuffing Casserole
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Chicken Noodle Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 Tbsp butter
- 1 yellow onion diced, medium to small, about 3/4 cup
- 3 carrots halved into crescents, about 1/2 to 3/4 cup
- ½ cup celery diced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp garlic minced
- 6 cups chicken broth 6-8 cups, can also use 1/2 water
- 2 bay leaves
- 1 Tbsp fresh thyme leaves or 1/2 tsp dried
- 2 lbs boneless skinless chicken breasts
- 6 oz wide egg noodles 6-8 oz
- ¼ cup fresh parsley chopped
Things You’ll Need
Before You Begin
- This recipe calls for boneless skinless chicken breasts. You may substitute for bone-in skinless chicken breasts if you’d like, but you will likely need to simmer the chicken for longer to let it cook through.
Instructions
- In a 5 quart dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery and sweat for 5 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds.
- Pour in the chicken stock along with the bay leaves and thyme.
- Bring to a boil and add the raw chicken breasts to poach, fully submerging them. Lower to a simmer for about 30 minutes.
- Remove chicken and shred. Remove bay leaves and discard. Return chicken to pot with uncooked egg noodles. Cover and simmer until noodles are cooked, about 8 minutes.
- Add finely chopped parsley and serve.
Nutrition
Amanda Davis
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Faye Proctor says
Thank you Amanda & your team
Simple tasteful recipes