This classic Chicken Noodle Soup recipe is the ultimate in comfort food! It's loaded with juicy chicken, big chunks of carrot and a rich and flavorful broth.
Learn to how to make homemade chicken noodle soup in under an hour that's guaranteed to make the whole family happy!
Everyone loves a warm and hearty bowl of chicken noodle soup when it starts to get chilly outside. You'll love this recipe any time of the year because it's simple to make with leftover chicken!
About 15 minutes of prep time is all you need to chop the vegetables and get your ingredients together.
This soup goes from the stovetop to the table in just 30 minutes!
Homemade Chicken Noodle Soup Ingredients
- Chicken: You will need 1 lb. of cooked chicken meat. It can be light or dark meat, or a combination of both. Leftover meat from a rotisserie chicken, crockpot shredded chicken or an air fryer chicken is perfect for soup.
- Chicken Stock: Either homemade or store-bought chicken stock can be used. An additional 2 cups of chicken stock can be added if you prefer more liquid in the soup.
- Butter: I like to use butter to saute the vegetables but it can be replaced with any type of cooking oil such as olive oil or vegetable oil.
- Vegetables: Carrots are essential for chicken noodle soup and sautéed onions and celery give the recipe that classic chicken noodle soup flavor. Feel free to add other vegetables such as peas or green beans if desired.
- 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 egg noodles create the perfect ratio of broth to ingredients. Either medium or wide egg noodles can be used.
How to Make Chicken Noodle Soup
STEP 1: Saute the vegetables. In a large stock-pot, melt the butter over medium heat and saute the diced onion and celery until soft, about 10 minutes.
Add the salt, pepper, poultry seasoning and garlic powder and cook an additional 2-3 minutes.
STEP 2: Pour the chicken stock into the pot and add the sliced carrots. Simmer for 10 minutes over medium-high heat to soften the carrots.
STEP 3: Add egg noodles and chicken, bring broth back up to a simmer and continue to cook for 5-6 minutes.
Taste to see if it needs more salt and that's it!
If you're wondering what to serve with chicken noodle soup, I would highly suggest making my Red Lobster Cheddar Bay Biscuits.
Keep it simple with a side of saltine crackers or a warm slice of french bread!
How to store and freeze
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 omitting 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.
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Chicken Noodle Soup
- 8 Quart Stock Pot
- Sharp Knife
- Cutting Board
- Measuring cups
- Measuring spoons
- Large Heat-Safe Spatula or Wooden Spoon
- Soup Ladle
- 4 tablespoons butter
- 1 large onion (diced)
- 2 celery stalks (diced)
- 1.5 teaspoons salt (*see notes)
- 1/2 teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- 2 teaspoons garlic powder
- 4 large carrots (peeled and cut into 1/2 inch slices)
- 8 cups chicken stock
- 2 cups dry egg noodles (medium width)
- 1 lb cooked chicken (light and/or dark meat, pulled into large pieces)
- Melt the butter in a large stock-pot. Saute the diced onion and celery over medium-high heat for 8-10 minutes. Add the salt, pepper, poultry seasoning and garlic powder and cook an additional 2-3 minutes.
- Add the chicken stock and carrots to the stock-pot and bring to a simmer over medium-high heat. Cook for 10 minutes to soften the carrots.
- Next, add the dry egg noodles and chicken to the pot. Bring the chicken stock back to a simmer and cook for 5-6 minutes. Taste and add more salt if desired.
- I find that 1.5 teaspoons of salt is the perfect amount but if you are sensitive to sodium, start out with 1 teaspoon and then salt to taste.
- Utilize low-sodium chicken stock and add less salt if you are looking to reduce the sodium in your soup.
- Chicken meat options - light and/or dark meat from left-over chicken, shredded chicken, rotisserie chicken, air fryer chicken or 2 cooked chicken breast.
- Store the soup in an air-tight container, in the fridge, for up to 4 days.
- To freeze, cook the soup as directed omitting the dry noodles. Freeze the noodle-less soup in freezer-safe bags. When ready to eat, thaw the bag in the refrigerator overnight. Heat the soup on the stove, bringing to a simmer. Add the noodles and simmer for 5-6 minutes.
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