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Bowl of homemade chicken noodle soup with carrots, egg noodles, chicken, and fresh parsley garnish
Jana Rae

Homemade Chicken Noodle Soup

Cozy up with a bowl of homemade chicken noodle soup made with tender chicken, egg noodles, carrots, and a rich broth. The ultimate comfort food for chilly days or when you’re under the weather.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil or butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots sliced
  • 2 celery stalks chopped
  • 8 cups chicken broth homemade or low-sodium
  • 2 cups cooked chicken breast or thighs shredded
  • 2 bay leaves
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • Salt & pepper to taste
  • 2 cups egg noodles or pasta of choice
  • Fresh parsley chopped (for garnish)

Method
 

  1. Sauté veggies – In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
  2. Simmer broth – Pour in chicken broth, add bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
  3. Add chicken – Stir in shredded chicken and continue simmering for another 10 minutes.
  4. Cook noodles – Add egg noodles directly into the pot and cook until tender, about 8–10 minutes.
  5. Finish & serve – Remove bay leaves, taste, and adjust seasoning. Ladle into bowls, garnish with parsley, and serve hot.

Notes

  • Chicken options: Use leftover rotisserie chicken or boil chicken breasts ahead of time.
  • Make-ahead: Cook soup without noodles, then add fresh noodles when reheating so they don’t get mushy.
  • Freezer-friendly: Freeze in containers (without noodles) for up to 3 months. Add noodles when reheating.
  • Extra veggies: Add peas, corn, or spinach for more flavor and nutrition.