If you’re looking for that soul-warming, classic comfort food that feels like a big cozy hug in a bowl, you’ve just stumbled upon it. This Homemade Chicken Noodle Soup Recipe is not just any soup—it’s the one that I keep coming back to, especially on chilly days or when someone in the family needs a little pick-me-up. I absolutely love how this turns out every time: savory, just the right balance of herbs, tender chicken, and perfectly chewy noodles. Stick with me here—I’ll walk you through it step-by-step so you can make this fan-freaking-tastic soup at home with ease.
Why You’ll Love This Recipe
- Comfort in Every Spoonful: This isn’t just soup, it’s a warm, nourishing hug that makes you feel instantly better.
- Simple Ingredients, Big Flavor: Using everyday kitchen staples plus a few herbs makes it easy yet oh-so-delicious.
- Perfectly Tender Noodles: Whether homemade or store-bought, the noodles maintain their bite without turning to mush.
- Easy to Customize: You can easily tweak herbs, spice levels, or add veggies based on what you have on hand.
Ingredients You’ll Need
To get this Homemade Chicken Noodle Soup Recipe just right, you want a balance of fresh veggies, aromatic herbs, rich broth, and tender chicken. I recommend grabbing quality chicken stock and, if you can, use rotisserie chicken—it saves so much time and amps up the flavor.
- Butter: Adds a subtle richness and helps sauté those veggies just right without burning.
- Celery: Don’t skip this classic soup veggie—it brings a mild, refreshing crunch that softens while simmering.
- Carrots: Sweetness and color come from these – diced small so they cook evenly and melt in your mouth.
- Garlic: Just one clove gives the broth a savory depth that’s incredibly comforting and aromatic.
- Chicken stock: The heart of the soup—opt for a good-quality store-bought broth or homemade if you have it.
- Salt and Pepper: The fundamentals—season carefully and taste as you go to avoid overpowering.
- Dried rosemary, thyme, crushed red pepper flakes: These herbs build layers of flavor and add warmth without extra work.
- Egg noodles or pasta: I love homemade egg noodles, but store-bought dry noodles work great too; just don’t overcook!
- Rotisserie chicken: Using shredded rotisserie chicken is a huge time saver and adds that roasted flavor we all crave in homemade soup.
- Better than Bouillon chicken flavor: This is my secret weapon for boosting the chickeny goodness without making it salty.
Variations
One of the things I love most about this Homemade Chicken Noodle Soup Recipe is how easy it is to make your own. I often change up the herbs or swap noodles depending on the season or what’s in my pantry. Feel free to make it truly yours.
- Veggie Boost: I like to toss in some chopped kale or spinach near the end of cooking for a fresh green touch.
- Spice It Up: Adding a pinch more crushed red pepper flakes brings just the right subtle heat if you like things a bit spicier.
- Gluten-Free: Swap the egg noodles for your favorite gluten-free pasta; just watch the cook time closely since GF noodles cook faster.
- Homemade Stock: When I have time, I make my own chicken stock from scratch—it elevates the soup to a whole new level of flavor and comfort.
How to Make Homemade Chicken Noodle Soup Recipe
Step 1: Sauté the Veggies for That Perfect Base
Start by melting butter in a large stock pot over medium-high heat. Toss in your diced celery and carrots and sauté for about 3 minutes until they begin to soften but still have a bit of bite. Then add the minced garlic and cook for just 30 seconds more—watch carefully here because garlic can go from fragrant to burnt in a flash, and you want that rich aroma without bitterness.
Step 2: Build Your Flavorful Broth
Pour in the chicken stock and bring it to a gentle boil. Now it’s time to add your herbs: rosemary, thyme, crushed red pepper flakes, salt, and freshly ground black pepper. I always recommend tasting the broth here because chicken stock can vary in saltiness. To deepen the chicken flavor, stir in a spoonful of “better than bouillon” chicken flavor—you’ll notice it instantly tastes richer. Adjust seasoning carefully so it’s comforting but not overpowering.
Step 3: Cook the Noodles Just Right
Add your noodles straight to the boiling broth. Whether you’re using homemade egg noodles or dry store-bought pasta, cook them just until they’re al dente. This is where many folks mess up—overcooked noodles can turn mushy fast. Once the noodles are just tender, take the pot off the heat because they’ll continue to soften in the residual temperature.
Step 4: Add the Star—Chicken! And Final Taste Check
Stir in the shredded rotisserie chicken meat and let it warm through for a minute or two. Now’s your last chance to taste and adjust any seasonings—you want the broth to be balanced and flavorful but never salty. This soup really pulls together in this final step, and the chicken adds juicy, tender bites throughout.
Pro Tips for Making Homemade Chicken Noodle Soup Recipe
- Don’t Rush the Noodles: The key to texture here is removing the pot from heat just as noodles become tender, avoiding mushy pasta.
- Use Rotisserie Chicken: This shortcut adds beautiful roasted flavor and saves time without sacrificing taste.
- Taste as You Go: Stock and seasonings vary, so keep tasting—especially before adding salt—to keep soup balanced.
- Simmer, Don’t Boil Hard: Gentle heat lets flavors meld without overcooking veggies or toughening chicken.
How to Serve Homemade Chicken Noodle Soup Recipe
Garnishes
I always sprinkle a handful of freshly chopped flat-leaf parsley on top just before serving—it adds a bright, fresh aroma and a pop of color. Sometimes I’ll add a few grinds of black pepper or a squeeze of fresh lemon juice to brighten those cozy flavors even more. If you like a little crunch, some finely sliced green onions or a drizzle of good olive oil also work wonders.
Side Dishes
When I serve this soup, I love pairing it with warm, crusty bread or garlic toast for dipping. Grilled cheese sandwiches are a classic side that my family goes crazy for, especially alongside this soup. And for a lighter option, simple mixed green salads with a lemon vinaigrette balance the richness perfectly.
Creative Ways to Present
For a special gathering, I like to serve the soup in clear glass mugs or heat-proof jars. It feels comforting and rustic, plus you can see all those beautiful layers of noodles, chicken, and veggies. Garnish with a sprig of fresh rosemary or thyme on top for an elegant touch that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Homemade Chicken Noodle Soup in an airtight container in the fridge, and it keeps beautifully for 4 to 5 days. One tip I learned is to wait until the soup has cooled completely before refrigerating to keep it fresh longer and avoid soggy noodles.
Freezing
Freezing this soup can be a bit tricky because noodles tend to get mushy after thawing. What I do is freeze the broth and chicken separately from the noodles, then cook fresh noodles when I reheat. This way, you get that fresh texture every time.
Reheating
When reheating, do it gently on the stove over low heat so the chicken remains tender and flavors meld. If you’re reheating noodles that have been pre-cooked, add them last and warm for just a couple of minutes to keep that perfect texture.
FAQs
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Can I make this Homemade Chicken Noodle Soup Recipe ahead of time?
Yes! It’s a wonderful make-ahead dish. Just keep in mind that noodles can soften over time. To avoid mushiness, either add fresh cooked noodles when reheating or store noodles separately before mixing.
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What if I don’t have rotisserie chicken?
No worries—you can cook a chicken breast or thigh and shred it, or use leftover cooked chicken. The rotisserie just adds a bit of that smoky, roasted flavor and saves prep time.
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Can I use different types of noodles?
Absolutely! Homemade egg noodles are fantastic but you can use farfalle, rotini, or any bite-sized pasta you love. Just adjust cooking times and watch closely so noodles don’t overcook.
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How do I make this soup gluten-free?
Swap the noodles for gluten-free pasta varieties and ensure your stock and bouillon are gluten-free. Cook noodles separately and add at the end to maintain texture.
Final Thoughts
This Homemade Chicken Noodle Soup Recipe is one of those dishes that brings people together, whether it’s a quick family dinner or a thoughtful meal for someone under the weather. I still remember the first time I made this on a cold day and how every bowl just felt like a warm hug from the inside out. Give it a try—you’ll find it’s surprisingly easy to make, and once you do, you might never go back to canned soup again. Trust me, your kitchen (and taste buds) will thank you!
Print
Homemade Chicken Noodle Soup Recipe
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This classic Chicken Noodle Soup recipe is a comforting, homemade dish made with a flavorful chicken broth, tender rotisserie chicken, fresh vegetables, and egg noodles. Perfect for a cozy meal, it combines sautéed celery, carrots, and garlic with a seasoned chicken stock and delicate noodles cooked to al dente. The soup is seasoned with rosemary, thyme, black pepper, and crushed red pepper flakes, making it a hearty and delicious option ideal for any season.
Ingredients
Soup Base
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
- 10 cups chicken stock or broth
- 1 teaspoon salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- 1/8 teaspoon dried rosemary, or more, to taste
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon better than bouillon chicken flavor or chicken bouillon granules, as needed
Noodles and Chicken
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken, shredded
Instructions
- Sauté the Vegetables: Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Sauté for about 3 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Stock and Seasonings: Pour in the chicken stock and season the broth with dried rosemary, thyme, crushed red pepper flakes, salt, and freshly ground black pepper. Stir well and taste the broth before seasoning further. Add a spoonful of better than bouillon chicken flavor or chicken bouillon granules as needed to enhance the flavor.
- Cook the Noodles: Bring the broth to a boil. Add uncooked homemade egg noodles or dry store-bought pasta. Cook just until the noodles are al dente. Be careful not to overcook, especially if using store-bought noodles, as they will continue to soften after removing from heat.
- Add Chicken: Remove the pot from heat once noodles are tender. Stir in the shredded rotisserie chicken. Taste the broth again and adjust the seasoning as desired.
- Serve and Store: Serve hot. Store any leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken.
Notes
- Making this Chicken Noodle Soup from scratch elevates the flavor and texture, especially when using homemade stock and fresh egg noodles.
- Taste the broth before adding additional salt to avoid over-seasoning.
- Be cautious with cooking time for store-bought noodles; remove from heat as soon as they are barely tender.
- Leftovers keep well refrigerated for 4-5 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
- Sugar: 6 g
- Sodium: 934 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 58 mg
