Published October 2, 2019. Updated October 9, 2019
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Homemade Chicken Noodle Soup is one of those comforting must have recipes. This version is super easy to make, it has such a delicious satisfying flavor, and it’s just what you need on a chilly day or sick day!
It’s a soup you’ll want to make again and again!
Chicken Noodle Soup Recipe
This soup is one of my staple dinner recipes! It’s something everyone can agree on and it’s always a highlight of a long day. It’s just hard to beat a bowl of homestyle chicken noodle soup!
I don’t know if there’s a more comforting food in the world than a warm bowl of this simple soup. Good for the soul, right?
Sure we all love the whole chicken, totally from scratch version (with homemade noodles even) which simmers and simmers, but it takes so much longer. You’ll love that this recipe is quick and easy to make, thanks to the shortcut of using a rotisserie chicken.
It makes the perfect weeknight dinner because you can have it ready in about 30 minutes and it’s filled with healthy, hearty ingredients.
The other great thing about this recipe is that it’s always a good thing to serve to guests because I can’t think of many people who don’t like it. Chicken noodle soup is always a win!
Ingredients for Homemade Chicken Noodle Soup:
- Carrots, celery, onion and garlic – these fresh veggies build up the background flavor of the soup.
- Low sodium-chicken broth– if you have homemade chicken broth it will make the soup even better. I like to keep a couple bottles stocked in the freezer. Store bought does work great too though.
- Fresh herbs – thyme, rosemary, sage and parsley
- Egg noodles – this is the quick cooking kind used here not the old fashioned. You can however use old fashioned but you’ll need to increase the cook time (generally they take about 20 – 25 minutes).
- Cooked rotisserie chicken – you can buy this a day or two ahead and just store in the refrigerator.
- Olive oil – you’ll only need a little for sautéing. I don’t recommend a different type of oil the flavor of olive oil is perfect in this soup.
- Salt and pepper – as always add to taste. Remember you can always add more salt later but you can’t take it out once added so I like to start light.
- Lemon (optional) – this just brightens up the soup and it pairs amazingly well with chicken but if you don’t prefer to have the the very light tang you can omit it.
How to Make Chicken Noodle Soup:
- Saute aromatics: Heat olive oil in a large pot over medium-high heat. Add carrots, onions and celery and 4 minutes, then add garlic and saute 1 minute longer.
- Add broth and herbs: Stir in chicken broth, thyme, rosemary, and sage. Season with salt and pepper to taste.
- Add bones to cheesecloth to simmer with soup for added flavor: (Optional highly recommend step) place larger bones of rotisserie chicken (legs, wings etc) on a few layers of cheesecloth, wrap up and tie with butchers twine. Add sachet to pot submerging in broth.
- Boil then simmer soup: Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes.
- Cook egg noodles in soup: Stir in noodles, cover and boil over medium heat until noodles are cooked through, stirring occasionally, about 7 minutes (or as directed on package).
- Add cooked chicken, fresh parsley and lemon: Remove chicken bones if used, stir in chicken, parsley and lemon and serve warm.
Can I Use Dried Herbs in Place of Fresh?
If you don’t have fresh herbs on hand dried herbs will work great too. The general rule is to use 1/3 the amount listed of dry herbs in place of fresh.
You can also swap out the herbs I use here for some you may like better (I like this blend because it’s a poultry style seasoning). Other good options would be basil, oregano, marjoram, an Italian seasoning blend, or even fresh dill.
Can I Use Chicken Breasts or Chicken Thighs?
Yes, this recipe will also work great with cooked chicken breasts or chicken thighs, but for best flavor use meat from bone-in cooked chicken.
Can I Use Another Type of Noodle?
Another good substitute is rotini pasta. If using add a few additional minutes for cooking. As mentioned before old fashioned egg noodles will work too you’ll just need to cook about 3 times as long as time listed.
Tips for the Best Easy Chicken Noodle Soup:
- Don’t skip ingredients(other than optional lemon that is). Together they all build the best tasting soup.
- Be sure to simmer veggies long enough that they become tender. I like to test a few. No one wants a chicken soup with crunchy carrots.
- Cook noodles until just tender. The broth mixture will be hot and it will continue to cook the noodles off heat.
- Simmer the soup with some of the leftover rotisserie bones. If you aren’t used to cooking with bones it may seem strange but they actually add so much flavor. I like to add some to a cheesecloth and tie closed with kitchen twine then remove once finished cooking.
- I know the soup doesn’t simmer long but you still get a lot of flavor from the bones just in that short period of time especially if there’s some browned skin on the chicken (I’ve done a side by side taste test with and without, with wins easily).
Looking for a Crockpot Version?
- Here’s my go to Slow Cooker Chicken Noodle Soup
What About an Instant Pot Recipe?
- Instant Pot Chicken Noodle Soup
Want to Make It Richer?
- Try my Creamy Chicken Noodle Soup
More Tasty Takes on Chicken Noodle Soup:
- Tortellini Chicken Noodle Soup
- Asian Chicken Noodle Soup
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
5 from 21 votes
Print Recipe
Chicken Noodle Soup
A simple yet perfectly delicious chicken noodle soup! Filled with lots of noodles, veggies and tender chicken. It has lots of flavor, and it's just what you need on a chilly day or sick day! A recipe you'll want on repeat. Makes about 12 cups.
Servings: 6
Prep15 minutes minutes
Cook25 minutes minutes
Ready in: 35 minutes minutes
Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups diced carrots (about 3)
- 1 1/2 cups diced yellow onions (1 medium)
- 1 1/4 cups diced celery (about 3 ribs)
- 3 garlic cloves, minced
- 2 (32 oz) cartions low-sodium chicken broth or homemade chicken stock
- 2 tsp each chopped fresh thyme, rosemary and sage*
- Salt and freshly ground black pepper
- 2 cups (5 oz) medium egg noodles (dry)
- 3 cups shredded rotisserie chicken (from about a 1 3/4 lb - 2 lb rotisserie chicken)
- 3 Tbsp chopped fresh parsley
- 1 Tbsp fresh lemon juice (optional)
Instructions
Heat olive oil in a large pot over medium-high heat.
Add carrots, onions and celery and 4 minutes, then add garlic and saute 1 minute longer.
Stir in chicken broth, thyme, rosemary, and sage. Season with salt and pepper to taste.
Optional highly recommend step: place larger bones of rotisserie chicken (legs, wings etc) and some of the browned skin on a few layers of cheesecloth, wrap up and tie with butchers twine. Add sachet to pot submerging in broth. This really does add a lot of flavor even though it doesn't simmer for hours.
Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer until veggies are almost tender, about 10 - 15 minutes.
Stir in noodles, cover and boil over medium heat until noodles are cooked through, stirring occasionally, about 7 minutes (or as directed on package).
Remove chicken bones if used, stir in chicken, parsley and lemon and serve warm.
Notes
- Look for the poultry herb pkg. so you don't have to purchase all 3 separately, or use 1/2 tsp of each dried.
- To make this in about 30 minutes - prep some of the ingredients while sauteing and simmering vegetables, such as shredding chicken and chopping herbs.
- Recipe inspired by my Slow Cooker Chicken Noodle Soup
Nutrition Facts
Chicken Noodle Soup
Amount Per Serving
Calories 367Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 119mg40%
Sodium 540mg23%
Potassium 891mg25%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 4g4%
Protein 36g72%
Vitamin A 5632IU113%
Vitamin C 9mg11%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Soup
Cuisine: American
Keyword: chicken noodle soup
Author: Jaclyn
Recipe originally shared January 2016, photos have been updated.
