This is the soup I make whenever someone in my house is under the weather, and honestly, whenever I just want something that tastes like being taken care of. I remember my mom making a pot of this whenever any of us got sick growing up, and I never thought much about how simple it actually was until I started making it myself. A good broth, tender chicken, soft noodles, and a handful of vegetables — there’s nothing complicated about it, and that’s exactly why it works every single time.
This Classic Homemade Chicken Noodle Soup is simple, comforting, and built on a real, from-scratch broth that makes all the difference compared to anything from a can. It’s become my base recipe that so many of my other chicken soups branch off from, whether that’s a brighter version like my Lemon Chicken Orzo Soup, a richer one like my Crockpot Chicken Gnocchi Soup, or a heartier one like my Chicken Pot Pie Soup — but this classic version is still the one I come back to most.
Why This Recipe Works
Simmering the chicken directly in the broth along with the aromatics, rather than adding pre-cooked chicken to a plain broth, builds flavor into the base itself — the same principle that gives depth to a lot of my other chicken soups, whether they’re finished with cream or brightened with lemon. Cooking the noodles separately, or adding them just before serving, keeps them from turning mushy and over-absorbing the broth the longer the soup sits, unlike a pot pie soup or gnocchi soup where the starch is meant to be part of the initial cook.
Skimming any foam that rises to the top while the chicken simmers is a small step that makes a real difference in the clarity and cleanliness of the final broth — it’s an easy thing to skip, but it’s what separates a slightly cloudy soup from one with a really clean, golden broth.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 10 cups chicken broth
- 2 lbs bone-in, skin-on chicken thighs or breasts
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 8 oz egg noodles
- 2 tablespoons chopped fresh parsley, for garnish
Step-by-Step Instructions
1. Cook the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 6–8 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
2. Add the Chicken and Broth
Pour in the chicken broth and add the chicken, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, skimming off any foam that rises to the top, until the chicken is fully cooked through.
3. Shred the Chicken
Remove the chicken from the pot and let it cool slightly, then remove the skin and bones and shred the meat with two forks. Return the shredded chicken to the pot.
4. Cook the Noodles
In a separate pot, cook the egg noodles according to the package instructions until just tender. Drain and set aside.
5. Combine and Serve
Remove the bay leaves from the soup, then stir in the cooked noodles just before serving, or add them directly to individual bowls and ladle the hot soup over the top. Taste and adjust seasoning as needed, and garnish with fresh parsley.
Tips From My Kitchen
- Cooking the noodles separately and adding them to individual bowls, rather than the whole pot, keeps leftovers from turning mushy.
- Skim the foam from the broth as the chicken simmers for a cleaner, more golden final broth.
- Bone-in chicken adds more flavor to the broth than boneless, though boneless works fine if that’s what you have.
- This soup freezes beautifully without the noodles, making it easy to always have a batch on hand for when someone gets sick.
Nutrition Information
Estimated values per serving, based on 8 servings:
- Calories: approximately 220–250
- Protein: 18–20g
- Carbohydrates: 20–22g
- Fat: 7–8g
- Sugar: 2–3g
For a lighter version, use skinless chicken breasts and reduce the olive oil slightly — the soup will still be flavorful and comforting.
Storage and Reheating
Store the broth and chicken separately from the noodles in airtight containers in the fridge for up to 4 days, adding fresh noodles or reheating stored noodles just before serving to avoid sogginess. Reheat gently on the stovetop over low heat, or in the microwave. This soup freezes especially well without the noodles — portion the broth and chicken into freezer-safe containers and freeze for up to 3 months, then thaw overnight in the fridge and cook fresh noodles before serving.
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
Yes, if you’re short on time, use store-bought chicken broth and stir in about 3 cups of shredded rotisserie chicken toward the end, skipping the initial simmering step.
Can I make this in a slow cooker?
Yes, add the broth, raw chicken, vegetables, and seasonings to a slow cooker and cook on low for 6–7 hours. Shred the chicken and stir back in, then add freshly cooked noodles just before serving.
Why do you cook the noodles separately?
Cooking the noodles separately keeps them from absorbing too much broth and turning mushy, especially if you’re planning to have leftovers over several days.
Can I freeze this soup with the noodles already in it?
It’s not recommended, since noodles can turn mushy and fall apart after being frozen and thawed. Freeze the broth and chicken separately, then add freshly cooked noodles after reheating.
Final Thoughts
This Classic Homemade Chicken Noodle Soup has been a constant in my kitchen for as long as I can remember, the recipe I turn to whenever someone needs a little comfort, sick or not. It’s simple, warm, and tastes like being taken care of in the best way. I hope it becomes just as much of a staple in your home too.
