When I was a kid, my mom’s homemade chicken noodle soup was the cure for everything. Now I make my own version for my family, with the same cozy broth, tender chicken, and noodles that never fail to comfort. It’s the kind of recipe that feels like home every time.
Love chicken soups? Try our lemon chicken orzo soup and Sicilian chicken soup.
Jump to:This is the BEST Homemade Chicken Noodle SoupBest Chicken Noodle Soup IngredientsBest noodles for chicken noodle soupHow to Make Homemade Chicken Noodle SoupTips for Making this Recipe for Chicken Noodle SoupBest Chicken Noodle Soup Recipe Variations and SubstitutionsWhat to Serve with Chicken Noodle SoupHomemade Chicken Noodle Soup Recipe StorageMore Chicken Soup RecipesHomemade Chicken Noodle Soup RecipeThis is the BEST Homemade Chicken Noodle Soup
We are a huge soup family! It’s one of our favorite foods, and during the cold weather months, I rotate through various options like cabbage soup, creamy chicken and mushroom soup, and vegetable orzo soup.
But my favorite soup of all time is my homemade chicken noodle soup. A childhood staple, it’s the one I grew up with, and to this day, it’s the ultimate comfort food in my kitchen.
My secret to the best-tasting chicken soup is to use bone-in chicken breasts instead of boneless and roast them first. It adds so much rich flavor while keeping the meat tender and juicy. With savory veggies, noodles, and a cozy broth, every bite is pure comfort.
Why You’ll Love This Soup
Hearty and comforting, perfect for chilly days Made with simple, wholesome ingredients Rich, flavorful broth thanks to roasted bone-in chicken Family-friendly and always a crowd pleaserBest Chicken Noodle Soup Ingredients
See the recipe card for full information on ingredients and quantities.
Chicken: I use bone-in, skin-on chicken breast for the best flavor. You can also use bone-in, skin-on chicken thighs if preferred. Herbs and spices: Salt, pepper, garlic powder, dried rosemary, dried thyme, and dried oregano season the chicken and enhance the flavor of the soup. Veggies: Onion, carrots, celery, and garlic. Chicken stock: I like to use homemade chicken stock, but good-quality store-bought will work. Use low-sodium stock to avoid an overpoweringly salty taste. Noodles: I use wide egg noodles for a classic chicken noodle soup. Best noodles for chicken noodle soup
Egg noodles are the most popular choice for chicken noodle soup recipes. Their wide shape allows them to become tender and absorb the flavor of the broth well. But you can substitute any noodle or pasta shape you like. Some other options are elbow noodles, orzo pasta, ditalini, small shells, and spaghetti broken into smaller pieces.
How to Make Homemade Chicken Noodle Soup
The recipe card at the bottom of the page has more detailed instructions.
Step 1: In a small bowl, combine the spices for the chicken.
Step 2: Rub chicken breast with olive oil.
Step 3: Cover with spices. Bake for 30 minutes or until fully cooked.
Step 4: Discard the skin and bones, and shred the meat.
Step 5: Melt the butter in a large pot over medium heat, add the onion, carrots, and celery with a pinch of salt, and cook to soften. Then, add the garlic, thyme, and oregano.
Step 6: Once fragrant, pour in the chicken stock. Then, add the bay leaf, salt, and pepper, and bring the mixture to a gentle boil.
Step 7: Add the egg noodles, and cook according to package instructions.
Step 8: Remove the bay leaf and stir in the chicken. If desired, add lemon juice.
Tips for Making this Recipe for Chicken Noodle Soup
Cut the vegetables into equal-sized pieces to allow for even cooking. Make homemade chicken stock on the stovetop, or make slow cooker chicken stock for a hands-off option. If that’s not an option, use good-quality stock from the store. Salt as you go. Taste the soup at every step and season with salt as needed. Sauté veggies until lightly golden. Don’t just sweat the onions, carrots, and celery, but cook them until lightly golden. It adds sweetness and depth. Add a squeeze of lemon juice just before serving. It balances the richness and makes everything taste more vibrant.How to thicken chicken noodle soup
If your soup turns out a little thinner than you like, an easy fix is a cornstarch slurry. Just stir together 2 tablespoons cornstarch and 2 tablespoons cold water or broth until smooth, then slowly whisk it into the simmering soup. Start with half, let it cook for a minute to see how it thickens, and add more only if you need it.
Best Chicken Noodle Soup Recipe Variations and Substitutions
Creamy: Stir in ½ cup of heavy cream (or more) to create a richer flavor and thicker, creamier consistency. Veggies: Incorporate leeks, mushrooms, or stir in kale or spinach at the end of cooking. Noodles: Swap the egg noodles with rice, tortellini, or potatoes. Flavor: Add more flavor with dill, parsley, cilantro, or a dash of cayenne.Homemade Chicken Noodle Soup Recipe Storage
If you don’t plan on serving this soup right away. I highly recommend cooking the noodles separately and storing the noodles and broth in separate airtight containers. Otherwise, the noodles will soak up all the broth.
How long is chicken noodle soup good in the fridge?
Store leftovers in an airtight container in the fridge for 3-4 days.
Can you freeze chicken noodle soup?
Yes, you can freeze chicken noodle soup without the noodles for up to 2-3 months. Allow the broth to cool completely. Then, transfer it to an airtight container, leaving space at the top, and freeze.
To serve, thaw in the fridge overnight. Reheat the broth in the microwave or in a pot on the stovetop over medium heat, prepare a fresh batch of noodles, combine, and enjoy.
More Chicken Soup Recipes
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Description
A classic homemade chicken noodle soup that’s cozy, flavorful, and family-approved. Made with roasted bone-in chicken breasts, tender noodles, savory veggies, and a rich broth, this recipe is the ultimate comfort food for chilly nights or anytime you need a bowl of warmth.
Chicken: 1 ½ lbs. bone-in, skin-on chicken breast (1 large or 2 smaller) 1 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon dried rosemary Soup: 4 tablespoons unsalted butter 1 medium onion, diced 2 medium carrots, peeled and diced into small cubes 2 celery stalks, diced 3 garlic cloves, minced ½ teaspoon dried thyme ½ teaspoon dried oregano 8 cups (2 quarts) good-quality chicken stock (low-sodium, if possible) 1 bay leaf 1 ¼ teaspoon kosher salt, plus more to taste Black pepper, to taste 2 cups wide egg noodles 1–2 teaspoons lemon juice, optional 1 tablespoon chopped fresh dill, for garnishCook ModePrevent your screen from going dark
Chicken: Preheat oven to 425F. Line a small baking dish with parchment paper for easy cleanup and set aside. Pat dry the chicken breast with a couple of sheets of paper towel to remove excess moisture. Rub chicken all over with olive oil. Mix salt, pepper, garlic powder, and rosemary in a bowl and sprinkle all over the chicken. Bake chicken skin side up for 25-30 minutes on the middle rack. Remove from the oven and let rest until cool enough to handle. Discard the skin and bones. Shred the chicken meat and toss with juices from the pan. Soup: Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic, thyme, and oregano and cook for 1 minute until fragrant. Pour in the chicken stock. Add the bay leaf, salt, and black pepper. Bring the mixture to a gentle boil. Lower the heat and let the soup simmer for 20 minutes, partially covered. Taste and adjust seasoning as needed. Increase the heat slightly to bring the soup back to a low boil. Add the egg noodles and cook, partially covered, according to package instructions, stirring occasionally to prevent sticking. Stir in the cooked chicken and let it warm through for about 2-3 minutes. Remove the bay leaf. If desired, stir in lemon juice. Taste for salt and pepper, and add more if needed. Serve garnished with dill.Notes
Lemon Tip: Add 1-2 teaspoons of fresh lemon juice right before serving, and not while simmering. A little goes a long way. Too much can make the broth taste bitter. Storage: Leftovers keep well in the fridge for up to 3-4 days. For best results, cook noodles separately if you plan to store and add when reheating.Nutrition
Serving Size: 1 ½ cupsCalories: 258Sugar: 1gSodium: 763mgFat: 10gCarbohydrates: 18gFiber: 1gProtein: 23g
About the author
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
