Easy Homemade Chicken Noodle Soup (Ready in About 1 Hour)
When someone in my house has a cold, or when the weather turns grey and chilly, this is the soup I make. Homemade chicken noodle soup is simple, cozy and so much better than anything from a can. I have made this recipe more times than I can count, and I have tweaked it until it tastes just right with ingredients you can find at any grocery store.
Quick answer: To make chicken noodle soup, cook onion, carrots and celery in butter, add garlic, then pour in chicken broth with thyme and bay leaves. Simmer raw chicken in the broth for about 20 minutes, shred it, and cook egg noodles in the pot for 6 to 8 minutes. Finish with parsley and a squeeze of lemon.
The whole thing takes about an hour, and most of that time the pot is doing the work for you.
Why I Love This Chicken Noodle Soup?
- It uses one pot. The chicken cooks right in the broth, so there is no extra pan to wash.
- The broth tastes homemade. Simmering raw chicken in store bought broth gives it a richer, deeper flavor.
- It is budget friendly. Chicken, a few vegetables, broth and noodles. That is really all you need.
- It freezes well. I always make a big batch and keep a few portions for busy nights.
- Kids love it. Soft noodles and tender chicken are hard to say no to.
Ingredients You Will Need
This recipe makes about 6 to 8 bowls.
For the soup base
- 2 tbsp butter or olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 4 garlic cloves, minced
For the broth and chicken
- 10 cups (2.4 liters) low sodium chicken broth
- 1½ lb (680g) boneless, skinless chicken thighs or breasts
- 2 bay leaves
- 1 tsp dried thyme (or 4 sprigs fresh thyme)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
To finish
- 8 oz (225g) wide egg noodles
- 3 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
A few notes on the ingredients
Chicken thighs or breasts: I use thighs most of the time because they stay juicy and add more flavor to the broth. Breasts work too, just be careful not to overcook them.
Broth: Low sodium broth lets you control the salt. If you only have regular broth, skip the added salt until the end and taste first.
Noodles: Wide egg noodles are the classic choice in the US. In the UK, you can use any short egg pasta or even broken spaghetti if that is what you have.
Lemon juice: This is my secret. You will not taste lemon, but it makes the whole pot taste brighter and fresher.
How to Make Chicken Noodle Soup (Step by Step)
- Cook the vegetables. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery with a pinch of salt. Cook for 6 to 8 minutes, stirring now and then, until the onion is soft and see through.
- Add the garlic. Stir in the garlic and cook for about 1 minute, just until it smells good. Do not let it brown.
- Pour in the broth. Add the chicken broth, bay leaves, thyme, salt and pepper. Turn the heat up and bring it to a boil.
- Simmer the chicken. Lower the heat so the soup is gently bubbling. Add the whole chicken pieces and simmer uncovered for 20 to 25 minutes. The chicken is ready when it reaches 165°F (74°C) inside.
- Shred the chicken. Lift the chicken out onto a cutting board. Let it cool for a few minutes, then shred it with two forks.
- Cook the noodles. While the chicken cools, add the noodles straight to the simmering soup. Cook for 6 to 8 minutes, or as the package says, until tender.
- Put it all together. Remove the bay leaves. Stir the shredded chicken back in, along with the parsley and lemon juice.
- Taste and adjust. Add more salt and pepper if needed. I usually add another ½ tsp of salt at this point.
Serve it hot, with some crusty bread on the side if you like.
Timing at a glance
| Stage | Time |
| Prep (chopping) | 15 minutes |
| Cooking vegetables | 8 minutes |
| Simmering chicken | 20 to 25 minutes |
| Cooking noodles | 6 to 8 minutes |
| Total | About 1 hour |
Easy Ways to Change It Up
Once you have made the basic recipe, try one of these. They are all ways I have made it in my own kitchen.
Rotisserie chicken shortcut
Short on time? Skip step 4 and simmer the broth with the herbs for 10 minutes instead. Add 3 to 4 cups (420 to 560g) of shredded rotisserie chicken at the end with the noodles. Dinner is ready in about 30 minutes.
Slow cooker chicken noodle soup
Add the vegetables, garlic, broth, herbs and raw chicken to your slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Shred the chicken, then stir in the noodles and cook on high for another 15 to 20 minutes.
Instant Pot chicken noodle soup
Use the sauté setting to cook the vegetables and garlic. Add the broth, herbs and chicken, then pressure cook on high for 10 minutes. Let the pressure release naturally for 10 minutes, shred the chicken, and cook the noodles on sauté for about 6 minutes.
Other ways to switch it up
- Gluten free: Use gluten free pasta or swap the noodles for 1 cup (190g) of rice.
- Extra veggies: Stir in a big handful of spinach or kale at the end, or add frozen peas with the noodles.
- A little heat: Add a pinch of red pepper flakes or a sliced fresh chili with the garlic.
- Creamy version: Stir in ½ cup (120 ml) of heavy cream (double cream) right before serving.
- Ginger and turmeric: Add 1 tbsp grated fresh ginger and ½ tsp turmeric with the garlic. This is what I make when I feel a cold coming on.
Tips for the Best Chicken Noodle Soup
- Do not rush the vegetables. Letting them soften slowly at the start builds a lot of flavor.
- Keep the soup at a gentle simmer. A hard boil makes the chicken tough and the broth cloudy.
- Cook extra noodles separately if you plan leftovers. Noodles keep drinking the broth in the fridge. If you want leftovers, cook the noodles in a separate pot and add them to each bowl.
- Season at the end. Broth brands vary a lot in saltiness, so always taste before you add more salt.
How to Store and Freeze Chicken Noodle Soup?
Fridge: Keep leftovers in an airtight container for up to 4 days. The noodles will soften and soak up some broth, so add a splash of broth or water when you reheat it.
Freezer: For the best results, freeze the soup without noodles. It keeps for up to 3 months. Thaw it overnight in the fridge, bring it to a simmer, and cook fresh noodles in it.
Reheating: Warm it on the stove over medium heat until steaming, or microwave single bowls for 2 to 3 minutes, stirring halfway.
What to Serve with Chicken Noodle Soup?
- Crusty bread or warm dinner rolls
- Grilled cheese sandwiches (my favorite)
- Buttery crackers
- A simple side salad with lemon dressing
Common Mistakes to Avoid
I have made every one of these mistakes at least once, so you do not have to.
- Adding the noodles too early. If the noodles go in with the chicken, they will be mushy long before the chicken is done. Always add them last.
- Using too little broth. Noodles and chicken take up a lot of room and soak up liquid. Ten cups (2.4 liters) sounds like a lot, but you need it.
- Cutting the carrots too thick. Thick carrot chunks stay hard. Slice them about ¼ inch (6 mm) thick so they cook at the same pace as the celery.
- Skipping the fat at the start. Cooking the vegetables in butter or oil adds flavor you cannot get by just boiling them.
- Salting too soon. The broth reduces a little as it simmers, so it gets saltier. Wait until the end to add most of the salt.
Chicken Noodle Soup FAQs
How long does it take to make chicken noodle soup?
This recipe takes about 1 hour from start to finish. If you use rotisserie chicken, you can have it on the table in about 30 minutes.
Can I use raw chicken in chicken noodle soup?
Yes. Simmering raw chicken right in the broth is the best way to get a rich flavor. Just make sure it reaches 165°F (74°C) inside before you shred it.
Why are my noodles mushy?
Noodles get mushy when they sit in hot broth too long. Cook them only until tender, serve the soup right away, and cook them separately if you plan to have leftovers.
Can I make chicken noodle soup ahead of time?
Yes. Make the soup up to the point of adding noodles and keep it in the fridge for up to 3 days. When you are ready to eat, bring it to a simmer and cook the noodles in it.
Is chicken noodle soup good for a cold?
Many people find it comforting when they are sick. The warm broth helps you stay hydrated and the steam can help a stuffy nose feel better. It is not a cure, but it sure makes you feel cared for.
What is the best chicken for soup?
Chicken thighs give the most flavor and stay tender. Breasts are leaner and work fine if you do not overcook them.
Final Thoughts
This is one of those recipes I think everyone should know by heart. It is simple, it is cheap, and it makes the whole house smell amazing. Make a big pot this week and save some for later. Your future self will thank you.
