Homemade chicken noodle soup brings together tender chicken, soft egg noodles, and familiar vegetables in a savory herb broth. This straightforward one-pot version uses everyday ingredients, clear timing, and a gentle simmer for a cozy dinner or make-ahead lunch.
Jump to Recipe · Cooking and storage tips
Why this chicken noodle soup works
The vegetables soften first, so their flavor carries through the broth. The chicken cooks gently in that broth, then the noodles go in after the chicken is removed. This keeps the chicken easy to shred and helps prevent the noodles from becoming overly soft while the soup simmers.
Ingredients and helpful notes
Use boneless, skinless chicken breasts for a leaner bowl or thighs for richer flavor. Low-sodium broth gives you more control over the final seasoning. Egg noodles vary in thickness, so use the package timing as a guide and taste before draining or serving. Fresh parsley brightens the broth; a little lemon juice is optional but useful if the soup tastes flat.
How to make it
1. Soften the vegetables
Warm olive oil in a large Dutch oven or heavy soup pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 to 6 minutes, stirring now and then, until the onion turns translucent and the vegetables begin to soften. Stir in the garlic for about 30 seconds.
2. Simmer the chicken in broth
Add the chicken broth, chicken, thyme, bay leaf, salt, and pepper. Bring the liquid to a gentle simmer, then lower the heat so it bubbles lightly rather than boiling hard. Cook until the thickest part of each chicken piece reaches 165°F (74°C); the time depends on its size and thickness. The FoodSafety.gov safe-temperature chart lists 165°F as the safe minimum for poultry.
3. Cook the noodles and finish
Move the cooked chicken to a plate. Add the egg noodles to the gently simmering broth and cook according to the package directions, usually 6 to 8 minutes. Shred or slice the chicken, discard the bay leaf, and return the chicken to the pot. Stir in parsley and optional lemon juice. Taste and adjust salt and pepper before serving.
Tips, substitutions, and storage
- Prevent mushy noodles: If you expect leftovers, cook noodles separately and add them to each bowl. Otherwise, they continue absorbing broth as the soup sits.
- Use cooked chicken: Stir in about 3 cups of shredded cooked chicken after the noodles are tender; simmer just long enough to heat it through.
- Refrigerate safely: Cool leftovers promptly, transfer to covered shallow containers, and refrigerate for 3 to 4 days. Reheat until steaming throughout.
- Freeze: The broth and chicken freeze well for up to 3 months. For the best texture, freeze without noodles and cook fresh noodles when reheating.
Estimated nutrition
Approximate values per serving (1/6 of the pot). They vary with the chicken cut, broth brand, and noodles; use them as a general estimate, not medical nutrition advice.
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 26 g |
| Protein | 28 g |
| Total fat | 8 g |
| Saturated fat | 2 g |
| Fiber | 2 g |
| Total sugars | 4 g |
| Sodium | 800 mg |
More cozy soup ideas
For a vegetable-forward bowl, try our Italian minestrone soup. If you want a creamy tomato option, make this homemade creamy tomato soup, or serve this chicken soup with crisp, buttery garlic bread.
Homemade Chicken Noodle Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes. Stir in the garlic for 30 seconds.
- Add the broth, chicken, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer. Cook until the thickest part of the chicken reaches 165°F (74°C), about 18 to 22 minutes depending on thickness.
- Transfer the chicken to a plate. Add the egg noodles to the simmering broth and cook according to the package directions, usually 6 to 8 minutes, until tender.
- Shred or slice the chicken, discard the bay leaf, and return the chicken to the pot. Stir in the parsley and optional lemon juice. Taste and adjust the seasoning, then serve.
- Ladle into bowls and serve hot. Add extra parsley or a squeeze of lemon at the table if desired.
