Best Chicken Noodle Soup Recipe

Take the time to make Chicken Noodle Soup from scratch and you’ll never be able to make it another way again! My mom’s version is a step above the rest, made with homemade stock and egg noodles that take just minutes to make. The end result is the BEST Chicken Noodle Soup you’ll ever have!

My kids literally jump up and down with excitement whenever homemade Chicken Noodle Soup is on the menu, and rightfully so, because it is AMAZING! This is one of my go-to recipes to bring to friends or neighbors (along with a loaf of Artisan Bread) during the cooler seasons and it’s always a hit.

My mom always made chicken noodle soup with homemade egg noodles, but the great thing about this soup is that any kind of noodles will work!

Chicken Noodle Soup

Take the time to make Chicken Noodle Soup from scratch and you’ll never be able to make it another way again! My mom’s version is a step above the rest, made with homemade stock and egg noodles that take just minutes to make.

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 256 kcal, Carbohydrate 22 g, Protein 19 g, Fat 9 g, Saturated Fat 3 g, Cholesterol 61 mg, Sodium 421 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 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)
• ½ teaspoon freshly ground black pepper (, to taste)
• 1/8 teaspoon dried rosemary (,or more, to taste)
• 1/8 teaspoon dried sage
• 1/8 teaspoon crushed red pepper flakes
• 1 batch homemade egg noodles* (, or 5 cups dry egg noodles, farfalle or other bite-size pasta)
• 3 cups rotisserie chicken*
• 1 teaspoon Better than Bouillon chicken base (or more, as needed) (, or chicken bouillon granules)

Instruction:

1. Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
2. Add chicken stock and season the broth with rosemary, sage, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
3. Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
4. If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
5. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
6. Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.

Ultra-Satisfying Chicken Noodle Soup

This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. The significantly reduced cook time makes this chicken soup from scratch possible on a weeknight. We highly recommend chicken thighs for this because of their flavor and soft texture when cooked, but if you prefer them, chicken breasts will work.

Prep: 5min

Total: 40min

Yield: Makes 6 servings

Serving Size: 1/6 of the recipe

Nutrition Facts: servingSize 1/6 of the recipe, calories 298, Fat 11.4g, Saturated Fat 4.4g, Cholesterol 97.7mg, Sodium 748.7mg, Carbohydrate 22.9g, Fiber 1.7g, Sugar 7.5g, Protein 24.8g

Ingredients:

• 2 tablespoons butter, chicken fat or olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped (optional)
• Heaped tablespoon minced garlic (4 cloves)
• 2 bay leaves
• 3 sprigs fresh thyme or use 1/2 teaspoon dried thyme
• 1 pound skinless, boneless chicken thighs (4 or 5 thighs)
• 8 cups chicken stock or broth, low sodium or use homemade stock
• 5 ounces egg noodles (or pasta of choice)
• Salt and pepper, to taste
• 1/4 cup fresh parsley, finely chopped
• Water or more stock, as needed

Instruction:

1. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.
2. Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.
3. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.
4. Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes.
5. If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.
6. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used.
7. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

The Ultimate Chicken Noodle Soup

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado

Prep: 15min

Total: 60min

Yield: 10 servings (about 3-1/2 quarts).

Nutrition Facts: calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

Ingredients:

• 2-1/2 pounds bone-in chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 cups chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 cups uncooked kluski or other egg noodles (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• Optional: Additional salt and pepper

Instruction:

Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard all but 2 tablespoons drippings., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

The Very Best Chicken Noodle Soup

Just like mom used to make, the BEST Chicken Noodle Soup is simple, quick and easy.

Prep: 5min

Total: 20min

Yield: 6

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 300 kcal, Carbohydrate 18 g, Protein 20 g, Fat 15 g, Saturated Fat 3 g, Cholesterol 56 mg, Sodium 355 mg, Fiber 1 g, Sugar 7 g

Ingredients:

• 2 tablespoons olive oil
• 1 large vidalia onion (diced)
• 2 large carrots (small diced)
• 1 large celery stalk (diced)
• 3 garlic cloves (minced)
• 1 1/2 cup shredded chicken breast
• 5 cups chicken stock (homemade or store bought)
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped parsley
• 1 cup broad uncooked egg noodles
• kosher salt and fresh ground pepper to taste

Instruction:

1. In a large stock pot, heat the olive oil over med-high heat. Add the onions and cook until softened. Add the carrots and celery and continue to cook until soft. Stir in the garlic and cook for an additional minute.
2. Add the cooked chicken to the pot and stir to combine. Add the chicken stock, herbs, salt and pepper and allow the mixture to come to a boil. Turn down the heat to low and add the noodles Simmer for 10 minutes or until the noodles are al dente.
3. Season with salt and pepper to taste.
4. Serve immediately or transfer to airtight containers and freeze for up to 3 months.

Easy Chicken Noodle Soup Recipe