I’m excited to share my Homemade Chicken Soup, ready in under an hour and packed with tender chicken, egg noodles, vegetables, and herbs that will have you reading on for the full recipe.
I grew up thinking chicken soup was boring but this changed everything when I made my version. I call it the Best Chicken Noodle Soup because the tender boneless skinless chicken and wide egg noodles feel homey without being mushy.
It’s perfect when you want comfort but not a big project, it really is a Quick And Easy Soup for nights you got zero patience. I cant describe the tiny trick that lifts the whole bowl without making it complicated, you’ll just notice the difference.
I mess up recipes all the time but this one keeps working.
Ingredients
- Chicken: main protein, filling and comforting, adds savory richness and keeps you satisfied.
- Chicken broth: low sodium broth gives body, electrolytes and warm umami, light on calories.
- Carrots: sweet, add fiber and vitamin A, soften to gentle texture when simmered.
- Celery: subtle salty bitterness, low calories, gives crunch and classic soup depth.
- Onion: builds savory base, has natural sugars when browned, adds body and aroma.
- Garlic: punchy, small amounts boost flavor and immunity support, never overpowering here.
- Egg noodles: starchy comfort, quick cook carbs, soak up broth and make it hearty.
- Parsley: bright herb adds freshness, small vitamins and a pop of color at the end.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken breasts or thighs, cut into bite sized pieces
- 8 cups low sodium chicken broth
- 2 cups water (optional, for a thinner broth)
- 2 tbsp unsalted butter or olive oil
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 oz wide egg noodles (about half a 16 oz package)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 bay leaves
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped fresh parsley (plus more for garnish)
- 1 tbsp fresh lemon juice (optional, for brightness)
How to Make this
1. In a large pot heat 2 tbsp unsalted butter or olive oil over medium heat, add diced onion, sliced carrots and celery, then sprinkle in 1 1/2 tsp kosher salt, 1/2 tsp black pepper and the thyme. Cook, stirring now and then, until the veggies are softened about 6 to 8 minutes.
2. Add minced garlic and cook about 30 to 45 seconds until fragrant but not browned, stirring so it doesn’t burn.
3. Pour in 8 cups low sodium chicken broth and the optional 2 cups water if you want a thinner broth. Toss in the 2 bay leaves and bring the pot up to a gentle simmer.
4. Add the bite sized chicken pieces to the simmering broth, reduce heat so it stays at a gentle simmer and cook until the chicken is cooked through, about 8 to 12 minutes for small breast pieces or 12 to 15 minutes for thighs. If you want a clearer broth skim any foam off the top while it cooks.
5. Taste the broth and adjust seasoning a bit if needed, but remember you’ll add noodles that absorb salt. If you’re making leftovers cook the noodles separately so they don’t go mushy.
6. Add the 8 oz wide egg noodles directly to the simmering soup and cook until just tender about 6 to 8 minutes depending on noodle size. Keep the simmer gentle so they don’t fall apart.
7. Once noodles are done stir in 1/4 cup chopped fresh parsley and 1 tbsp fresh lemon juice if using, then remove and discard the bay leaves.
8. Turn off the heat, let the soup sit a minute to marry flavors, taste and adjust salt and pepper, then ladle into bowls. Garnish with extra parsley and serve hot.
Equipment Needed
1. Large heavy bottomed stock pot (6 to 8 quarts)
2. Cutting board
3. Sharp chef knife
4. Vegetable peeler
5. Wooden spoon or silicone spatula
6. Measuring cups and measuring spoons
7. Colander or slotted spoon for draining and skimming
8. Ladle and soup bowls for serving
FAQ
Best Chicken Noodle Soup Recipe Substitutions and Variations
- Chicken (1 1/2 lb): Use shredded rotisserie chicken (about 3 cups) added near the end, or swap for firm tofu, cubed, for a vegetarian take, or use bone in thighs for deeper flavor but simmer longer so they cook through.
- Low sodium chicken broth (8 cups): Use vegetable broth to keep it meatless, or 8 cups water plus 1–2 tbsp concentrated stock or bouillon for a lighter pantry-friendly option.
- 8 oz wide egg noodles: Any short pasta like rotini, shells or orzo works, or use rice noodles or gluten free pasta if you need GF, you can even serve over cooked rice instead of noodles.
- 2 tbsp unsalted butter or olive oil: Swap with ghee or avocado oil for a higher smoke point, or use a neutral oil like canola, or a little bacon fat if you want a smoky note.
Pro Tips
– Sear the chicken first in a hot pan till it gets some color, but dont cook it all the way through. Do it in batches so the pan doesnt steam, and pour a little broth in to scrape up those brown bits cause thats where a lot of flavor hides.
– Give the carrots and onions some extra browning for depth. Roast or caramelize them first or let them sweat low and slow longer than the recipe says, it really makes the broth taste richer. Add the garlic near the end so it wont burn.
– If you’re planning leftovers, cook the noodles separately every time. They soak up broth and go mushy if left in, so store soup and noodles apart and add hot broth to the noodles when reheating to revive texture.
– Finish smartly: dont over-salt early since noodles absorb salt, taste at the end and add a splash of lemon or a tiny vinegar for brightness, and a knob of butter or a drizzle of good olive oil for a silkier mouthfeel.
Best Chicken Noodle Soup Recipe
I’m excited to share my Homemade Chicken Soup, ready in under an hour and packed with tender chicken, egg noodles, vegetables, and herbs that will have you reading on for the full recipe.
6
servings
407
kcal
Equipment: 1. Large heavy bottomed stock pot (6 to 8 quarts)
2. Cutting board
3. Sharp chef knife
4. Vegetable peeler
5. Wooden spoon or silicone spatula
6. Measuring cups and measuring spoons
7. Colander or slotted spoon for draining and skimming
8. Ladle and soup bowls for serving
Ingredients
1 1/2 lb boneless skinless chicken breasts or thighs, cut into bite sized pieces
8 cups low sodium chicken broth
2 cups water (optional, for a thinner broth)
2 tbsp unsalted butter or olive oil
3 medium carrots, peeled and sliced
3 stalks celery, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
8 oz wide egg noodles (about half a 16 oz package)
1 tsp dried thyme or 1 tbsp fresh thyme leaves
2 bay leaves
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped fresh parsley (plus more for garnish)
1 tbsp fresh lemon juice (optional, for brightness)
Directions
- In a large pot heat 2 tbsp unsalted butter or olive oil over medium heat, add diced onion, sliced carrots and celery, then sprinkle in 1 1/2 tsp kosher salt, 1/2 tsp black pepper and the thyme. Cook, stirring now and then, until the veggies are softened about 6 to 8 minutes.
- Add minced garlic and cook about 30 to 45 seconds until fragrant but not browned, stirring so it doesn't burn.
- Pour in 8 cups low sodium chicken broth and the optional 2 cups water if you want a thinner broth. Toss in the 2 bay leaves and bring the pot up to a gentle simmer.
- Add the bite sized chicken pieces to the simmering broth, reduce heat so it stays at a gentle simmer and cook until the chicken is cooked through, about 8 to 12 minutes for small breast pieces or 12 to 15 minutes for thighs. If you want a clearer broth skim any foam off the top while it cooks.
- Taste the broth and adjust seasoning a bit if needed, but remember you'll add noodles that absorb salt. If you're making leftovers cook the noodles separately so they don't go mushy.
- Add the 8 oz wide egg noodles directly to the simmering soup and cook until just tender about 6 to 8 minutes depending on noodle size. Keep the simmer gentle so they don't fall apart.
- Once noodles are done stir in 1/4 cup chopped fresh parsley and 1 tbsp fresh lemon juice if using, then remove and discard the bay leaves.
- Turn off the heat, let the soup sit a minute to marry flavors, taste and adjust salt and pepper, then ladle into bowls. Garnish with extra parsley and serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 550g
- Total number of serves: 6
- Calories: 407kcal
- Fat: 10.2g
- Saturated Fat: 4.2g
- Trans Fat: 0.05g
- Polyunsaturated: 1.3g
- Monounsaturated: 3g
- Cholesterol: 132mg
- Sodium: 770mg
- Potassium: 574mg
- Carbohydrates: 31.8g
- Fiber: 2.4g
- Sugar: 3.4g
- Protein: 42.2g
- Vitamin A: 2087IU
- Vitamin C: 9.5mg
- Calcium: 39mg
- Iron: 2mg
