Homemade chicken noodle soup delivers comforting flavors, a rich broth, and perfectly cooked chicken with tender egg noodles—all in just 35 minutes. It’s warm, hearty, and packed with nutrients, making it the ultimate family meal.
Whether you’re nursing a cold or simply craving a bowl of something homey, this recipe is all about big flavors with minimal effort.
What sets this soup apart? Perfectly cooked chicken, a flavorful mirepoix, and gently simmered egg noodles that soak up all that delicious broth.
This one-pot easy chicken noodle soup recipe is quick enough for busy weeknights but tastes like it simmered all day. Let me show you how to make the best chicken noodle soup you’ll ever try!
My Story Behind This Homemade Chicken Noodle Soup
The moment I developed this recipe, I was eight years old, sitting in my grandmother’s kitchen, watching her float thick noodles into a vat of bubbling, golden broth.
Her classic chicken noodle soup recipe was like a warm hug: simple ingredients brought to life with care. I’ve tested countless versions over the years, but this is the one I keep coming back to. Why? Because it’s incredibly easy, and it works every time.
I took everything I learned from her and balanced it with my professional training. This healthy chicken noodle soup includes turmeric for a subtle golden hue and anti-inflammatory benefits.
It’s wholesome, satisfying, and perfect whether you’re meal prepping for the week or making a cozy weekend dinner. This bowl of homemade love has earned a place in my family—and I’m sure it will in yours too.
Ingredients for Homemade Chicken Noodle Soup
- 1 tablespoon canola oil
- 2 large carrots, peeled and chopped
- 2 ribs of celery, chopped
- ½ medium onion, finely diced
- 1½ teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric (optional)
- 6 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about ¾ lb or 340 g)
- 2 cups dried egg noodles
- Salt and pepper to taste
How to Make Homemade Chicken Noodle Soup
- Heat 1 tablespoon of canola oil in a 4-quart Dutch oven or soup pot over medium-high heat.
- Add carrots, celery, and onion. Sauté for 3-4 minutes until onions are translucent and vegetables begin to soften.
- Stir in the salt, garlic, parsley, thyme, black pepper, and turmeric (if using). Cook for 1 minute to bloom the spices.
- Pour in the chicken broth, making sure to scrape the bottom of the pot to release any caramelized bits. These add incredible depth to the soup!
- Place the chicken breasts into the broth and bring the soup back to a simmer over medium-high heat.
- Reduce the heat to medium-low and cover the pot. Let the chicken cook for about 10 minutes, or until fully cooked through (165°F). Remove the chicken to shred or dice.
- Add the egg noodles to the pot. Simmer uncovered for about 10 minutes, stirring occasionally, until the noodles are tender.
- Return the shredded chicken to the pot and stir everything together. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and serve piping hot. Enjoy!
My Chef Tips for the Best Homemade Chicken Noodle Soup
- Use homemade broth if you have it: While low-sodium store-bought broth works well, homemade chicken broth makes this soup truly exceptional.
- Don’t overcook the noodles: They’ll continue to soften in the hot soup, so aim for just al dente.
- Add a pop of freshness: Garnish with fresh parsley or a squeeze of lemon juice for a bright flavor boost.
- Meal prep tip: Cook the noodles separately if you plan to store leftovers. This prevents them from soaking up all the broth and becoming mushy.
- For a creamier texture: Stir in a splash of heavy cream or coconut milk at the end.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
Homemade Chicken Noodle Soup FAQs
What makes this the best chicken noodle soup?
Balancing simplicity and flavor. The mirepoix creates a rich base, the chicken is tender and juicy, and the spices and turmeric elevate the broth without overpowering it.
Can I make this an even quicker chicken noodle soup?
Absolutely! Use pre-cooked rotisserie chicken and skip cooking the breasts. Add shredded chicken during the last 5 minutes.
How do I make this a healthy chicken noodle soup?
Stick to lean chicken breasts, up the veggies, and opt for whole-grain or gluten-free noodles. The turmeric adds extra health benefits too.
Can I freeze homemade chicken noodle soup?
Yes, but I recommend leaving the noodles out when freezing. Cook fresh noodles when you’re ready to serve, as thawed noodles can get mushy.
How many calories are in this classic chicken noodle soup recipe?
Each serving has approximately 249 calories, making it both a hearty and light meal.
Ready to Make This Homemade Chicken Noodle Soup?
What makes this recipe so special is its balance: comforting, quick, and adaptable. Whether you’re making it for a weeknight dinner or a cozy weekend lunch, this homemade chicken noodle soup is a recipe you can trust time and time again.
Will you add an extra twist like more fresh herbs or gluten-free noodles? Share your results with me in the comments below, or tag me on social media—I can’t wait to see how you make this recipe your own!
Homemade Chicken Noodle Soup
Equipment
- 4-quart Dutch oven or soup pot
- Wooden spoon
Ingredients
- 1 tablespoon canola oil
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- ½ medium onion, finely diced
- 1½ teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric (optional)
- 6 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about ¾ lb or 340 g)
- 2 cups dried egg noodles
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of canola oil in a 4-quart Dutch oven or soup pot over medium-high heat.
- Add carrots, celery, and onion. Sauté for 3-4 minutes until onions are translucent and vegetables begin to soften.
- Stir in the salt, garlic, parsley, thyme, black pepper, and turmeric (if using). Cook for 1 minute to bloom the spices.
- Pour in the chicken broth, making sure to scrape the bottom of the pot to release any caramelized bits. These add incredible depth to the soup!
- Place the chicken breasts into the broth and bring the soup back to a simmer over medium-high heat.
- Reduce the heat to medium-low and cover the pot. Let the chicken cook for about 10 minutes, or until fully cooked through (165°F). Remove the chicken to shred or dice.
- Add the egg noodles to the pot. Simmer uncovered for about 10 minutes, stirring occasionally, until the noodles are tender.
- Return the shredded chicken to the pot and stir everything together. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and serve piping hot. Enjoy!
