Name: Homemade Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 8 cups chicken broth; 4 celery stalks, chopped; 4 whole carrots, peeled and chopped; 1/2 onion, diced; 2 cups egg noodles; 1/4 teaspoon dried thyme leaves; 1 teaspoon minced garlic; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 bay leaves; 2 cups water

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Homemade Chicken Noodle Soup is the ultimate comfort food. I like how simple yet flavorful this recipe is, packed with tender chicken, soft egg noodles, and fresh vegetables all simmered in a savory broth. It’s my go-to meal when I want something cozy, nourishing, and family-friendly—perfect for chilly nights or anytime I’m craving a taste of home.

Homemade Chicken Noodle Soup

Why You’ll Love This Recipe

I love this recipe because it’s ready in just 40 minutes, making it perfect for busy evenings. It’s packed with nutrients from lean chicken and fresh vegetables, but it still feels indulgent and satisfying. The flavors are warm and comforting, and I enjoy customizing it by adding extra veggies or herbs. Even picky eaters enjoy the soft noodles and mild broth, which makes it a win all around.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless skinless chicken breasts
8 cups chicken broth
4 celery stalks, chopped
4 whole carrots, peeled and chopped
1/2 onion, diced
2 cups egg noodles
1/4 teaspoon dried thyme leaves
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
2 cups water

Directions

Step 1: Prepare the Base
I start by adding the chicken breasts, chicken broth, celery, carrots, and onions into a large stock pot or Dutch oven.

Step 2: Boil the Mixture
I bring everything to a boil, then reduce the heat to low and cover the pot.

Step 3: Cook the Chicken
I let the chicken simmer until it’s fully cooked through—about 20–30 minutes, depending on thickness. I always check that the internal temperature hits 165°F.

Step 4: Shred the Chicken
Once cooked, I remove the chicken from the pot, shred it with two forks, then stir it back into the soup.

Step 5: Add Seasonings
Now it’s time for flavor—I add thyme, garlic, salt, pepper, bay leaves, the egg noodles, and water.

Step 6: Cook the Noodles
I continue cooking over medium-high heat for about 10 minutes until the noodles are just right—tender, not mushy.

Step 7: Final Touches
Before serving, I take out the bay leaves.

Step 8: Serve
I serve the soup hot, sometimes with a sprinkle of fresh herbs or a side of crusty bread.

Servings and timing

Servings: About 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes swap the chicken for leftover turkey—especially around the holidays.
For added greens, I stir in a handful of spinach or kale at the end.
If I want it heartier, I use rotini or fusilli instead of egg noodles.
I use whole grain noodles for extra fiber.
To make it creamy, I add a splash of milk or cream before serving.

storage/reheating

Refrigerator:
I store leftovers in an airtight container in the fridge for up to 4 days. I make sure the soup has cooled completely before sealing it.

Freezer:
When freezing, I leave some space at the top of the container since soup expands. It stays good for up to 2–3 months.

Reheating:

Microwave: I heat it in a microwave-safe bowl for 2–3 minutes, stirring halfway.
Stovetop: I reheat it over medium heat until hot, stirring occasionally.
Oven: I warm it in a covered casserole dish at 350°F for about 20 minutes.

FAQs

How can I make my homemade chicken noodle soup healthier?

I like to swap regular egg noodles for whole grain ones and add extra veggies like peas, spinach, or even zucchini to boost nutrition without sacrificing flavor.

Can I use pre-cooked or leftover chicken?

Yes, I often use leftover rotisserie or baked chicken. It saves time—just shred and add it in during the seasoning step so it doesn’t overcook.

What are the best noodles to use?

I prefer egg noodles for their texture and how they soak up flavor. But when I’m out, I also use pasta like rotini, ditalini, or fusilli with great results.

Can I make this soup ahead of time?

Absolutely. I find that it tastes even better the next day as the flavors meld. I just make sure to store the noodles separately if I’m prepping in advance so they don’t get soggy.

How can I keep the noodles from getting mushy in leftovers?

I sometimes cook the noodles separately and add them in only when serving. That way, they stay firm even after storing the soup in the fridge or freezer.

Conclusion

This homemade chicken noodle soup is everything I want in a comforting, hearty dish—simple, satisfying, and always delicious. Whether I’m cooking for my family or prepping a cozy meal just for myself, I always come back to this recipe. It’s warm, filling, and perfect for any day that needs a little extra comfort in a bowl.