There is nothing more comforting than a bowl of homemade soup.
This shortcut recipe makes a homemade chicken noodle soup in less than 30 minutes that tastes like it’s been simmering all day!
Healthy and hearty, homemade soup is hands-down better than canned! A rich, flavorful broth and tender chunks of chicken are mixed with loads of fresh vegetables and finished off with egg noodles.
An Easy Take on Chicken Noodle Soup
- This recipe is a shortcut 30-minute meal that tastes like you’ve been cooking it all day long.
- With just a few simple ingredients it doesn’t take long to make. Adjust the ingredients based on what you have on hand.
- Use raw or cooked chicken, homemade or boxed broth, fresh or frozen veggies. Anything goes!
- This easy favorite recipe comes together in just minutes for a fresh and healthy weeknight meal.
Chicken Noodle Soup Ingredients
Use leftover chicken (or turkey), or rotisserie chicken!
You can use raw chicken breasts or chicken thighs in this recipe and let them simmer in the broth (we use this method with our chicken rice soup and tortilla soup too).
In this chicken soup, I add carrots, yellow onions, and celery but you can also use frozen veggies. Kale, mushrooms, diced potatoes, a couple of minced cloves of garlic, broccoli, or cauliflower are also great additions.
Noodles for Soup
Chicken noodle soup is most often made with egg noodles. You can use homemade, frozen, or dried. The simmering time will vary based on the noodle you use so check the package.
Tip: If you plan on leftovers cook the noodles separately and add them to each bowl. Store them separately so they don’t soak up the broth.
Use homemade broth if you have some and if not, then boxed low sodium broth works great in this recipe, the addition of poultry seasoning and fresh herbs adds a homemade taste.
You can add a small squeeze of lemon juice, other herbs like dried or fresh thyme, oregano, or basil. We prefer the simple sage flavors found in poultry seasoning for a classic flavor.
Other Cooking Options
If you have a whole chicken, it can be simmered to make the broth and cooked chicken meat for a from-scratch chicken noodle soup. Follow the directions in our Classic Chicken Soup recipe to use a whole chicken.
Chicken noodle soup can also be cooked in the Instant Pot or slow cooker.
How to Make Chicken Noodle Soup
This soup is full of flavor and is ready in just minutes!
- Cook onions, carrots, and celery in a dutch oven with butter (or olive oil). Add flour & poultry seasoning per recipe below.
- Add broth, stir in noodles, & simmer until tender.
- Add chicken, remove bay leaf, & serve hot!
PRO TIP: If using raw chicken, add chicken breasts to the broth 10 minutes before adding the noodles. Shred before serving.
What to Serve with Chicken Noodle Soup
This homemade chicken noodle soup recipe is a hearty meal in one pot!
Serve with 30 Minute Dinner Rolls, Homemade White Bread, and a side of Coleslaw or fresh, crisp salad! Or, just serve this easy soup with crackers and let everyone dig in!
Feeling under the weather? The steam from a hot bowl of chicken noodle soup is a great decongestant, the salt in the soup will help your body retain water while you rehydrate, & chicken noodle soup contains Selenium, which helps to fight common cold symptoms! Turns out Grandma was right!
Tips for Storing
Chicken noodle soup can be kept in the fridge for 2 days. Reheat on the stovetop or in the microwave until heated through.
Freeze this soup for up to 2 months. Leave out the egg noodles and add them when the soup is to be reheated.
More Easy Soup Recipes
- Chicken Stew – hearty and comforting
- Homemade Cream of Chicken Soup
- Chicken Rice Soup – a 5 star fave
- Easy Chicken Taco Soup – Mexican-inspired
- Creamy Chicken Noodle Soup
- Lemon Chicken Soup – perfect for a cold day
- Crockpot Chicken Noodle Soup – a family favorite
Did your family love this Homemade Chicken Noodle Soup? Be sure to leave a rating and a comment below!
Homemade Chicken Noodle Soup
- 1 tablespoon butter
- 1 medium onion
- 2 large carrots
- 2 ribs celery
- 1 teaspoon poultry seasoning
- 1 teaspoon flour
- salt to taste
- pepper to taste
- 6 cups chicken broth homemade or low sodium
- 1 bay leaf
- 6 ounces dry egg noodles
- 2 cups cooked chicken chopped into ½" pieces
- 2-3 tablespoons fresh parsley chopped
- Dice the onion. Heat butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, 2-3 minutes.
- While the onion is cooking, slice the carrot and celery ¼" thick. Add to the pot and cook for 2-3 minutes or until the onion is soft.
- Stir in the poultry seasoning, flour, salt and pepper to taste, and cook for 1 minute more.
- Add the broth and bay leaf, turn the heat up to medium-high and bring to a boil. Stir in noodles* and reduce heat to a simmer. Cook until noodles are tender (this can vary by brand), approximately 7 minutes.
- Add chicken and cook 1 minute more or until heated through.
- Stir in parsley and remove bay leaf before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I make my own broth all the time, and make a lot of chicken soup from it. I’m never sure of the “order” of ingredients, and often end up cooking things–like the noodles–separately. We love veggies that are cooked a little “a dente” and not mushy. So this is GREAT information! Thank you!
You’re very welcome Cathryn!
And we dont like broccoli!! Unless with ranch dip… dip!
You can add or remove whatever veggies you’d like from this soup.
A red pepper??? All yous will taste is red pepper… DO NOT put red peppers i chicken soup! Wrong! Ask a man … no way
I can’t wait to get daily recipes!
Your recipe is the same as my gramma’s as well! I love roads bok choy when it’s pretty well finished so it still retains a bit of texture!Iprefer my stock as well but if I’m out, I buy this little jar called Better Than Bullion. It’s a paste and so delicious. Can hardly notice a difference at all!!
Thanks for the tips Melinda!
great recipe, will try. I usually follow this video for my noodle
I love to cook and bake all the time.
So happy to hear that Maryjane! We have a love for cooking and baking too!
Is the the nutrition for one cup of soup? I know it’s approximation since everyone uses different brands of products. But I have to use it. Nevertheless I made it and it’s very good.
Yes the serving size is about a cup of soup. I am so glad you enjoyed this recipe!
Hello holly, my recipe is almost like yours I put parsley, basil fresh, yes its going to be awesome , me and my fience sick today so I told my fience that , chicken noodle soup is what’s going make us feel better. Enjoy your recipes, Thank you.
You’re so welcome. Sorry that you two are sick and hope that you feel better after a nice warm bowl of chicken soup :)
For the chicken noodle soup, seems to me the carrots and celery would not be cooked. I would cook it longer until they were done, then add noodles,then Broccoli
I made this tonight and served with beer bread….OUTSTANDING!! Thank you…we look forward to trying more if your awesome recipes
Oooh, beer bread! Sounds amazing! And you’re welcome!
Holly, thanks for this delicious recipe! Its simple, not much prep and so tasty. I made some adjustments, and the whole family wanted more but we’ve eaten it all. We really appreciate it, bless
So glad your family enjoyed it!
I just found and made your chicken soup…in the middle of summer.i have a sick friend. The soup was delicious. Thank you for sharing the recipe. Instead of using broccoli I added zucchini and fresh mushrooms. It was a hit with my family and sick friend. This recipe will be a keeper and used a lot.
How thoughtful of you, I hope your friend is feeling better! I’m so glad your family and your friend enjoyed this.
Do not cook the noodles in the soup.Cook separately and pour the hot steaming soup over them.
Maybe adding some cauliflower? Seems like it would match perfectly with the recipe. Thanks for sharing it!
Can i use a normal pot ? I don’t have a Dutch oven
Yes, that will work just fine.
I made this soup on a cold windy day. Oh my God it is super good
I’m so glad you loved it!
Homemade chicken soup is one of my favorite meals. (In fact, I’m making homemade chicken stock today using a couple of rotisserie chicken carcasses.) You’re absolutely right about the addition of poultry seasoning; it adds so much flavor and fragrance to the chicken soup! But I think the addition of broccoli to the soup would throw the flavor profile out of balance. Broccoli has such a strong cabbagey taste that it tends to overwhelm the more subtle flavors of the other vegetables used in either the stock or the soup itself. That’s why it isn’t often added to vegetable soups even though vegetable soups tend to be more strongly flavored overall. I love your website and I’ve been saving some of your recipes on Pinterest to try later!
Homemade broth is the best! :) You can certainly leave the broccoli out if you prefer, we love it!
Dill – dill was a big factor in original homemade chicken soup by my Aunt Gertie. She also used “smaltz” but I had to let that go. Thank you.
I love the fresh flavor that dill adds!!
How much dill did you use?
I made this recipe it was very good everyone loved it!
I love that you added broccoli to this! My fave! :)
Me too, it’s one of my favorite veggies!!