This is hands down, the best chicken noodle soup recipe! It's is made with rotisserie chicken for a quick meal that's perfect for busy weeknights. This amazing soup only takes 30 minutes to make, but is so rich in flavor, you'll think it's been simmering for hours!
Who doesn't love a big, comforting bowl of soup to make you feel warm and cozy? Homemade tomato soup, broccoli cheese soup and roasted butternut squash are some of our favorites, but this homestyle chicken noodle soup made from scratch still reigns supreme!
- Chicken: This soup is made with cooked meat from a rotisserie chicken but you can use any leftover chicken you have on-hand. Have some raw chicken in the fridge or freezer? For your convenience, we've included additional instructions on how to use raw chicken in this recipe.
- Chicken Stock: A rich homemade chicken stock is best for adding tons of flavor but you can switch it out with store-bought chicken broth or water with chicken bouillon. If you are concerned about sodium levels, opt for a low-sodium chicken stock.
- Butter: Butter is used to sauté the vegetables because it provides richness to the broth. It can be replaced with any type of cooking oil such as olive oil or vegetable oil.
- Vegetables: Carrots, onions and celery are essential for classic chicken noodle soup!
- Seasonings: Salt, pepper, garlic powder and poultry seasoning pull all the flavors together to create a rich and flavorful broth.
- Egg Noodles: 2 cups of dry, medium or wide egg noodles are the perfect amount for 8 cups of broth.
How to make chicken noodle soup from scratch
This is how to make homemade chicken noodle soup from scratch the easy way!
STEP ONE: Melt the butter in a 5 quart stockpot. Cook the diced onions and celery over medium heat until softened, about 5 minutes. Add the salt, pepper, poultry seasoning and garlic powder and cook an additional 2 minutes while stirring.
STEP TWO: Add the chicken stock and the sliced carrots to the pot. Bring the broth to a simmer and cook for 10 minutes to soften the carrots.
STEP THREE: Add the egg noodles and the cooked, shredded chicken. Bring the broth back up to a simmer and cook until the noodles are done and the chicken is heated through, about 5-6 minutes.
If you're wondering what to serve with chicken noodle soup, I would highly suggest making my Red Lobster Cheddar Bay Biscuits. Or, keep it simple with a side of saltine crackers or a warm slice of french bread!
Frequently asked questions
Use 2 large chicken breast that have been cut in half to help it cook faster. Add the meat to the stockpot in step 3 and allow the chicken to simmer in the broth for 10 minutes. Carefully remove the chicken and use two forks to shred the meat before adding it back into the pot along with the dry noodles. Cook for an additional 5-6 minutes or until the noodles are done.
Poultry seasoning, which is a blend of dried thyme, sage, marjoram, rosemary, black pepper and nutmeg adds a ton of complimentary flavor to the soup. You can substitute it with a variety fresh or dried herbs.
Regular salt can be swapped with seasoned salt to add another level of flavor.
Store the soup in an air-tight container, in the fridge, for up to 4 days. This soup taste even better the next day!
Cooked egg noodles do not freeze well as they turn mushy when thawed. To freeze, cook the soup as directed but omit the dry noodles. Freeze the noodle-less soup in freezer-safe bags.
When ready to eat, thaw in the refrigerator overnight. Heat the soup on the stove, bringing to a simmer. Add the noodles and simmer for 5-6 minutes.
We are a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases.
5 quart dutch oven (affiliate link) A heavy, cast iron stockpot is great for cooking soup.
More easy soup recipes
Make sure to check out these simple to make soup recipes!
Chicken Noodle Soup Recipe
Rate this recipe!
- 4 tablespoons butter
- 1 small onion (diced)
- 2 stalks celery (diced)
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- 2 teaspoons garlic powder
- 4 large carrots (peeled and cut into ½ inch slices)
- 8 cups chicken stock
- 2 cups dry egg noodles (medium width)
- 3 cups cooked chicken (see notes for using raw chicken)
- Add the butter, diced onions and celery to a 5 quart stockpot and cook over medium heat until softened, about 5 minutes. Add the salt, pepper, poultry seasoning and garlic powder and cook an additional 2 minutes. Stir frequently to prevent sticking.
- Pour the chicken stock into the stockpot and add the sliced carrots. Bring the chicken broth to a simmer and cook for 5 minutes. Stir and continue to simmer for 5 more minutes to soften the carrots.
- Add the egg noodles and shredded chicken to the pot. Bring the broth back up to a simmer and cook until the noodles are done and the chicken is heated through, about 5 minutes.
- For raw, boneless, skinless chicken breast: Use 2 large chicken breast that have been cut in half to help it cook faster. Add the raw chicken to the stockpot in step 3 and allow the chicken to simmer in the broth for 10 minutes. Carefully remove the chicken and use two forks to shred the meat before adding it back into the pot along with the dry noodles. Cook for an additional 5-6 minutes or until the noodles are done.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.