Classic Chicken Noodle Soup

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Classic homemade Chicken Noodle Soup, is easy to make from scratch!  Chicken in homemade broth is served with veggies, and egg noodles.

This recipe for chicken noodle soup is cozy, comforting and delicious. It’s perfect when you just want a good wholesome meal!

Chicken noodle soup in a pot with a ladle

This recipe is made with homemade broth and either store bought or homemade egg noodles! Bonus, the whole kitchen will smell heavenly as the family comes home after a long day!

Chicken Noodle Soup Ingredients

Chicken (of course), along with carrots, celery, onions, noodles, and fresh herbs are slow-cooked to savory goodness.

  • CHICKEN:  I use a whole chicken to make a flavorful stock and have tender meat for the soup. You can use bone-in chicken thighs as well (you’ll need about 8 of them).  If you are using store bought broth, you can use leftover chicken or rotisserie chicken.
  • BROTH:  The whole chicken with some vegetables makes a flavorful broth (and I leave the skin on the onion for color). Strain the broth well through cheesecloth and discard the veggies (they become too mushy to add to the soup, but I usually snack on them anyhow because they have lots of flavor)!
  • VEGETABLES: Onion adds flavor while carrots and celery are traditional additions. Any kind of vegetables can be added and frozen vegetables work well too.
  • NOODLES: Egg noodles are my favorite choice for chicken noodle soup but any pasta will work. Cook the pasta separately as it will get mushy if left in the broth overnight.

Homemade Chicken Broth

First of all, it is super easy and since this recipe uses a whole chicken it’s incredibly flavorful. While boiled chicken doesn’t sound all that special but I can assure you it is one of life’s simple pleasures.

Simply placing a chicken to simmer in water with a few veggies as you go about your other tasks results in a flavorful broth and tender meat to make great meals throughout the whole week!

Store-bought stocks and broths are typically loaded with sodium and you can adjust the herbs and seasonings just the way you like! We all know that there is really nothing like homemade.  You can of course substitute store bought broth in this recipe and use rotisserie chicken (or leftover roast chicken).

Ingredients for chicken noodle soup in a pot

How to Make Homemade Chicken Noodle Soup

This soup is as easy as 1, 2, 3, and while it takes a bit of time, most of the time is hands off while it simmers away!

  1. Simmer chicken with onions and carrot/celery per recipe below.
  2. Strain broth and remove meat from the bones.
  3. Cook the broth and carrots and celery. Stir in chicken and cooked noodles.

Remove from heat and season with pepper. For a classic soup and sandwich combination serve with a grilled cheese or club sandwich.

Cooking Variations:

TIP: Pasta is cooked separately and added to this soup before serving. Egg noodles do not keep well and tend to get mushy if you have leftovers.

If you are not going to be eating all of the soup at one sitting, add pasta to each bowl and ladle soup overtop.

Chicken noodle soup in two white bowls with a spoon on the side


Chicken noodle soup is so delicious we rarely have leftovers, but it can easily be stored in the fridge or freezer until ready to eat for meal prep. Remember to cook and store the egg noodles separately as they do not hold up well.

  • To Store: Be sure it is fully cooled before putting it in the fridge. Make sure it’s in a tightly sealed container. It should last about a week if it lasts that long! Keep noodles in a separate sandwich bag or container.
  • To Freeze: Chicken noodle soup can be frozen as long as it is fully cooled first (without the noodles). Chill it overnight in the fridge and then either ladle it into freezer bags with the date on them or in a freezer safe container. It should keep about 4 months.
  • To Reheat: Ladle the soup into a bowl and pop it in the microwave or into a stockpot on the stove. Easy enough!

Homemade Soups You’ll Love

Chicken noodle soup in two white bowls with a spoon on the side
4.93 from 26 votes
Review Recipe

Chicken Noodle Soup

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Author Holly Nilsson
Heartwarming soup perfect for chilly days!


  • 1 ½ cups carrots sliced
  • 1 cup celery sliced
  • 8 cups chicken broth or chicken stock (*see note)
  • 3-4 cups chicken or chicken below
  • 2 cups egg noodles measured dry, cook according to package directions
  • salt & freshly ground black pepper to taste
Homemade Chicken Broth
  • 1 whole chicken 3-4 lbs
  • 1 ½ onions divided
  • 3 carrots include tops if you have them
  • 2 celery stalks
  • 4 sprigs fresh herbs rosemary, parsley, sage (or any combination)
  • 2 bay leaves
  • 1 tablespoon peppercorns
  • 2 teaspoons salt
  • 10 cups water

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Homemade Chicken Broth
  • Cut 1 onion, the carrots, and the celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining ½ onion into the cavity of the chicken.
  • Place chicken in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.
  • Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 ½ – 2 hours.
  • Remove chicken, shred mead and discard bones. Strain broth through cheesecloth.
  • Bring broth to a boil and add carrots and celery. Cook 5 minutes.
  • Cook noodles in water according to package directions. *see note
  • Stir in chicken and simmer until heated through, about 2 minutes. season with salt and pepper to taste.
  • Place noodles in the bottom of each bowl. Ladle soup overtop and serve.

Recipe Notes

*If your broth has simmered down, add additional chicken stock as needed to equal 8 cups of broth total.
Egg noodles do not keep well in this soup in the fridge or freezer. If you would like to freeze this soup or serve some of it at a later date, cook the noodles separately and add them to each bowl when serving. 
If you are eating all of the soup in one sitting, noodles can be cooked directly in the broth.

Nutrition Information

Calories: 138, Carbohydrates: 14g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 1204mg, Potassium: 479mg, Fiber: 2g, Sugar: 2g, Vitamin A: 5459IU, Vitamin C: 25mg, Calcium: 44mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken noodle soup
Course Chicken, Soup
Cuisine American
Chicken noodle soup in bowls with a title
Chicken noodle soup in bowls with a spoon and a title
Chicken noodle soup in a pot with a ladle and in bowls with writing

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. My entire family is sick. This recipe was the perfect comfort food we needed. I subbed the egg noodles for gf rice noodles, it was so delicious.5 stars

  2. Hi Holly,

    I’ve made couple of your recipes and my family has loved them. How long will the egg noodles last in the soup, will they turn to mush after 24 hours?

    1. If you’ll be saving some of the soup, it’s best to cook the pasta separately and store it on the side.

  3. Really good recipe! Followed mostly but just made the following adjustment: after removing the chicken I removed the skin and roasted it for crispy skin garnish. I also noticed people commenting that it was missing something and I think it was apple cider vinegar (I always use this when making homemade stocks, broths or bone broths). I added 2tbls in the beginning and a dash right before straining. I only had fresh parsley on hand but used dried thyme and basil as well and I didn’t think it made a huge difference. I also only had pink whole peppercorns (I bought them awhile back without realizing they do not work in a pepper mill!) so I added fresh black pepper before serving since pink aren’t as potent. All in all a great recipe (even though my husband thought I was insane to boil a whole chicken)!5 stars

  4. I made the soup exactly as written and used fresh herbs and I also mashed up the cooked veggies from making the broth and added back into broth. I have to agree with Debbies post from Dec. 15,2020– something seemed to be missing even after letting mine sit overnight after making. I was hoping for that WOW taste. Like Debbie, I’ll be making again as this was so super easy to put together. But I’ll try making turkey noodle soup too!
    Love your recipes Holly

  5. I haven’t yet made this soup but looking forward to making it. After the broth is made and veggies are strained, can the cooked veggies be puréed and added back into the broth?

  6. Tried this recipe for the first time the other night and made almost as is. I didn’t have fresh spices only ground. It was good but seemed to be lacking something to me. Not exactly sure what though. It was a little better the 2nd day after it had sat in the refrigerator overnight. Added more salt and that helped too, but I feel like it’s not quite there yet for me. I will try tweaking it on future attempts. But all-in-all a solid base recipe.4 stars

    1. The nutritional information is an estimate as the chicken and veggies can vary slightly in size. The serving size is 1/6th of the recipe based on average sized ingredients, approximately 1.5 cups.

  7. Just ready to make this soup but realized I don’t have Bay Leaves ~. Will it suffer?

  8. Your recipes are great but there are several sites with great recipes. I keep coming back to this site because of the way the recipes print out. Usually one page WITH notes and nutrition. If I find and recipe I like I want to save it to my recipes book. Some sites print out as much as 4 or 5 pages with ads and junk I don’t need. Thanks again for your recipes and your site style.4 stars

  9. I noticed in the recipe it states to discard the veggies, did you mean but aside or discard them and place fresh uncooked veggies in the broth?

    1. Hi Lisa, the veggies used initially to make the broth tend to be too mushy to use in the soup so we strain them out and discard them or snack on them. Feel free to leave in if you prefer, but we do add fresh uncooked veggies back in when making the soup portion.