This Homemade Chicken Noodle Soup is pure comfort in a bowl, brimming with tender chicken, vibrant veggies, and perfectly slurpable noodles—all wrapped up in a soul-soothing, savory broth. It’s the one soup I turn to whether it’s a chilly evening, a friend’s in need, or I simply crave a taste of cozy nostalgia.
Why You’ll Love This Recipe
- Unmatched Comfort: This Homemade Chicken Noodle Soup is the ultimate comfort food, perfect for cold nights, cozy weekends, or when you need a little extra warmth.
- Quick & Simple: With rotisserie chicken and pantry staples, you’ll have a steaming pot of delicious soup ready in just 40 minutes—no fuss needed!
- Bursting with Flavor: Fresh veggies, herbs, and a splash of bouillon make the broth rich and deeply satisfying in every spoonful.
- Easily Customizable: Adapt it to your taste, dietary needs, or whatever noodles you have on hand—this recipe embraces your creativity!
Ingredients You’ll Need
The beauty of Homemade Chicken Noodle Soup is that it relies on simple, wholesome ingredients coming together to create something greater than the sum of their parts. Each addition—from aromatic veggies to the heartwarming broth—plays a vital role in making every bite irresistible.
- Butter: Adds a whisper of richness and helps the vegetables turn soft and aromatic.
- Celery and carrots: Essential for that classic chicken soup foundation—they bring vibrant color, gentle sweetness, and just the right bite.
- Garlic: Just one clove, but it deepens the flavor and cozies up the broth.
- Chicken stock or broth: The backbone of the soup! Homemade is best, but high-quality store-bought works fine—just load up on those flavors.
- Salt & freshly ground black pepper: Go by taste—a dash at first, then more to bring out each layer of flavor.
- Dried rosemary and thyme: A pinch of dried herbs brings subtle, earthy warmth.
- Crushed red pepper flakes: Optional, but a tiny sprinkle lifts the soup with gentle heat (not spicy, I promise!).
- Egg noodles or pasta: Homemade egg noodles are a treat, but any bite-size pasta (farfalle, fusilli, or dry egg noodles) does the trick.
- Rotisserie chicken: Grab a rotisserie bird to make things extra fast and flavorful (or use leftover roast, or poach your own).
- “Better than Bouillon” or chicken bouillon: This savvy addition gives your broth that “all-day simmered” taste—even if you didn’t have a full day!
Variations
The magic of Homemade Chicken Noodle Soup is how effortlessly you can make it your own. Don’t be afraid to tailor the recipe to your pantry, health goals, or the whims of your taste buds—there’s room to play!
- Go Gluten-Free: Use gluten-free egg noodles or pasta, or try rice noodles for a fun twist.
- Add Leafy Greens: Stir in a few handfuls of spinach or chopped kale at the end for color and nutrition.
- Spicy Boost: Love a little fire? Up the red pepper flakes or add a dash of hot sauce right before serving.
- Vegetarian Route: Swap the chicken for chickpeas or white beans and use veggie broth for a hearty meatless version.
How to Make Homemade Chicken Noodle Soup
Step 1: Sauté the Vegetables
Heat a generous pot over medium-high and melt the butter. Toss in the diced celery and carrots, and let them sauté for about 3 minutes—they’ll start to soften and fill your kitchen with that classic soup aroma. Add the garlic next, stirring for just 30 seconds to release its warmth without letting it burn.
Step 2: Build the Broth
Pour in the chicken stock, then sprinkle in the salt, pepper, rosemary, thyme, and crushed red pepper. Give everything a good stir, and taste your broth before adding more salt—remember, you can always add, but you can’t take away! If you want extra depth, spoon in a bit of “Better than Bouillon” or chicken bouillon granules.
Step 3: Cook the Noodles
Bring your pot to a lovely rolling boil, then drop in your noodles (homemade or store-bought). Let them cook just until al dente—watch carefully, as noodles can turn mushy fast if overcooked. When they’re just shy of tender, turn off the heat. They’ll finish cooking as the soup cools slightly.
Step 4: Add the Chicken and Final Seasoning
Stir in the shredded rotisserie chicken, and taste again for seasoning. A little more salt or bouillon can coax out even more flavor. Let everything mingle for a few minutes, then ladle up and get ready for the coziest meal ever!
Pro Tips for Making Homemade Chicken Noodle Soup
- Noodle Watch: If using store-bought pasta, undercook the noodles slightly—they’ll continue to soften as they sit in the hot broth.
- Stock Magic: Homemade stock from rotisserie chicken bones is a game-changer for deep, restaurant-level flavor—don’t skip it if you have the time!
- Herb Finishing Touch: For an extra pop of fragrance, toss in a handful of chopped fresh parsley just before serving.
- Make-Ahead Perfection: If prepping ahead, keep the noodles separate until ready to serve so they don’t get too soft.
How to Serve Homemade Chicken Noodle Soup
Garnishes
Finish bowls of Homemade Chicken Noodle Soup with a flurry of fresh parsley, a squeeze of lemon, or a dusting of cracked black pepper. A handful of chopped green onion or even a few crispy fried shallots will make each spoonful feel extra special.
Side Dishes
Don’t forget crusty bread for dunking—serve with a warm sourdough loaf, garlic breadsticks, or even fluffy dinner rolls. For something green, a crisp garden salad or simple roasted asparagus is a fresh, light sidekick to this classic soup.
Creative Ways to Present
Ladle the soup into rustic mugs for a cozy fireside meal, or serve in oversized bowls topped with extra herbs and a swirl of olive oil. For lunch with friends, offer a soup-and-sandwich board to let everyone mix and match flavors—Homemade Chicken Noodle Soup truly shines as the star of any spread!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Homemade Chicken Noodle Soup in an airtight container in the fridge for 4–5 days—just be sure to check the freshness of your chicken if using leftovers. The flavors deepen as it rests, making tomorrow’s bowl even tastier!
Freezing
This soup is a freezer hero! Cool it completely, then freeze in portions for easy weeknight dinners. If you know you’ll be freezing, slightly undercook your noodles to keep them from going mushy once thawed and reheated.
Reheating
Gently reheat soup on the stove over medium heat, stirring often, until it’s warmed through. If the noodles have soaked up extra broth, just add a splash of water or stock. For single servings, the microwave works perfectly—simply use a microwave-safe bowl and stir halfway through heating.
FAQs
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Can I use raw chicken instead of rotisserie for Homemade Chicken Noodle Soup?
Absolutely! If you prefer, add raw chicken thighs, breasts, or tenders directly to the simmering broth in Step 3—cook them until fully done (about 5–10 minutes, depending on size), then shred or chop and add back to the soup. This gives you flexibility if you’re starting from scratch.
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How can I prevent noodles from getting mushy in Chicken Noodle Soup?
The best trick is to cook noodles just until barely al dente and remove the pot from heat right away—they’ll soften further as the soup sits. For make-ahead or leftovers, store the noodles separately and add them just before serving.
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What can I substitute for egg noodles?
Any bite-sized pasta will do—try farfalle, fusilli, small shells, or for a gluten-free twist, rice noodles or gluten-free pasta. Adjust the cooking time as needed so the noodles stay pleasantly tender.
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Can I make Homemade Chicken Noodle Soup in advance?
Yes! You can prepare the soup a day or two ahead—just hold off on adding the noodles until you’re ready to serve. If you use homemade egg noodles, they hold up beautifully (and don’t get soggy) even when made in advance.
Final Thoughts
There’s nothing quite like Homemade Chicken Noodle Soup made with love in your own kitchen. Each bowl is pure comfort, and you’ll feel a little cozier with every spoonful. If you haven’t tried this recipe yet, I hope you dive in soon—it’s ready to become a trusted favorite!
Print
Chicken Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and hearty Chicken Noodle Soup recipe that is perfect for chilly days or when you’re feeling under the weather. This classic soup is filled with tender chicken, vegetables, and flavorful broth, all simmered together to create a soul-warming dish.
Ingredients
For the Soup:
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3–4 large carrots, diced
- 1 clove garlic, minced
- 10 cups chicken stock or broth
- 1 teaspoon salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
- 1/8 teaspoon dried rosemary, or more, to taste
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or other bite-size pasta
- 3 cups rotisserie chicken
- 1 teaspoon Better Than Bouillon Chicken Flavor, or chicken bouillon granules
Instructions
- Add butter, diced celery, and carrots to a large stockpot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt. Taste and adjust seasoning as needed. Add Better Than Bouillon if desired.
- Bring broth to a boil. Add noodles and cook just until al dente.
If using store-bought noodles, be cautious not to overcook. Remove pot from heat as soon as they are just barely tender.
- Add rotisserie chicken meat. Adjust seasonings, if necessary.
- Store leftovers in the refrigerator for 4-5 days.
Notes
- Highly recommend using homemade stock for best flavor.
- Rotisserie chicken is ideal for both meat and making stock.
- Gluten-free options available with substitutions.
- Make ahead for best results with homemade noodles.
- Freeze soup for convenient future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
- Sugar: 6g
- Sodium: 934mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 58mg
