Homemade Chicken Noodle Soup is that perfect mix of comfort and simplicity. Whether you’re fighting off a cold or just want something warm and satisfying, this soup hits the spot every time. It’s loaded with tender chicken, hearty noodles, and veggies, all simmered in a rich, savory broth. It’s quick, easy, and guaranteed to make you feel good, no matter the day.

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This is my go-to pick-me-up meal when it’s cold and rainy outside, when someone’s feeling under the weather, or just when I need an easy, nourishing hot meal. The kids love it, and it’s perfect for back-to-school nights, and it comes together in just under an hour. You can make it ahead and freeze it in portions so you can grab a serving whenever you need it.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Ingredients laid out for a Chicken Noodle Soup recipe include bowls of egg noodles, chicken breasts, diced onions, carrots, celery stalks, garlic, chicken broth, and small dishes of herbs and seasonings like parsley, thyme, and oregano. — Chicken Noodle Soup Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Chicken Noodle Soup with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

This is a straightforward recipe and easily achievable if you follow my simple instructions.

Sauté the Veggies

Heat a deep pot over medium-high heat and add the olive oil. Once the oil is hot, toss in the diced onion, carrots, celery, and garlic.

Cook them for about 10 minutes, stirring occasionally, until the vegetables start to soften and release their natural flavors.

An overhead view of a large pot containing chopped carrots, celery, and onions, with lemon halves, garlic, herbs, and measuring spoons nearby—perfect ingredients for a hearty Chicken Noodle Soup. — Toss in the diced onion, carrots, celery, and garlic in a pot with olive oil.

A pot filled with diced vegetables including carrots, celery, and onions on a light-colored surface, perfect for making Chicken Noodle Soup. Surrounding items include lemon halves, garlic, herbs, and a cloth napkin. — Cook for about 10 minutes.

Build the Flavor Base

Next, sprinkle in the dried oregano and thyme for that earthy, aromatic touch. Add the chicken broth, water, and bay leaf to the pot, creating a rich broth base for your soup.

A white pot filled with Chicken Noodle Soup in the preparation stage, containing diced vegetables, a bay leaf, and various herbs. Two lemon halves, two spoons with herbs, and a white cloth are nearby on the countertop. — Sprinkle in oregano and thyme, then add chicken broth, water, and a bay leaf for a rich base.

A large pot filled with diced vegetables, herbs, a raw chicken breast, and broth, perfect for a hearty Chicken Noodle Soup. Lemons are sliced in the background along with spoons containing seasoning. A cloth and parsley are nearby. — Add the chicken breasts and cook for around 25 minutes.

Simmer the Chicken

Gently add the chicken breasts to the pot. Bring the soup to a slow simmer and let it cook for around 25 minutes. The chicken will infuse the broth with savory goodness as it cooks.

Shred the Chicken

Once the chicken is fully cooked, remove it from the pot and shred it into bite-sized pieces using two forks. This process ensures that every bite of soup is filled with tender chicken.

A hand holding tongs lifts two cooked chicken breasts out of a pot filled with broth and herbs, perfect for making Chicken Noodle Soup. Two spoons with spices are on the side. — Remove the chicken from the pot once fully cooked.

A white plate filled with shredded chicken, with two forks resting on top, evokes the comforting essence of Chicken Noodle Soup. The plate is placed on a light-colored surface next to a beige cloth napkin, herbs, and a lemon wedge. — Shred it into bite-sized pieces using two forks.

Cook the Noodles

Return the shredded chicken to the pot and add the egg noodles. Let the noodles cook for about 5 minutes or until they reach an al dente texture. Don’t overcook them, as they’ll continue to soften in the hot soup.

A large pot of chicken noodle soup with strips of pasta, herbs, and broth. Lemons, herbs, two spoons with spices, and a towel are artfully arranged around the pot. — Add the egg noodles.

A pot filled with homemade Chicken Noodle Soup containing shredded chicken, wide egg noodles, chopped carrots, celery, and herbs. A halved lemon and various seasonings are visible beside the pot. — Return the shredded chicken and let the noodles cook for about 5 minutes.

Finish and Serve

Season the soup with salt and pepper to your liking. Ladle the soup into bowls, garnish with fresh parsley, and add a squeeze of lemon for a bright, zesty finish. Serve and enjoy!

A bowl of comforting Chicken Noodle Soup with herbs, lemon, garlic, and a beige cloth napkin on the side. — Garnish with fresh parsley, and add a squeeze of lemon. Serve and enjoy!

Recipe Notes and Expert Tips

Here are some of my top tips to help you enjoy your chicken noodle soup to its fullest.

Perfect Veggie Sauté: Sauté the veggies until soft but not browned, which helps develop a deeper flavor base.
Shredded Chicken: Shredding the chicken after cooking keeps it tender and juicy, ensuring every spoonful is packed with protein.
Al Dente Noodles: Cook the noodles just until al dente. Overcooked noodles will turn mushy in the broth.
Zesty Finish: A squeeze of lemon brightens up the soup, balancing the rich broth with a bit of tanginess.
Bay Leaf Removal: Remember to remove the bay leaf before serving. It’s just there for flavor, not meant to be eaten.
Fresh Herbs: Fresh parsley at the end adds a burst of color and freshness, lifting the soup’s overall flavor.

Homemade Chicken Noodle Soup with large egg noodles, shredded chicken, carrots, celery, and parsley in a savory broth, garnished with a lemon wedge. — Chicken Noodle Soup. Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Chicken Noodle Soup

Got some leftover chicken noodle soup? No problem—here’s how to keep it fresh:

In the Fridge

Let the soup cool down to room temperature, then transfer it into an airtight container. It’ll stay good in the fridge for up to 3 days. If you find the noodles soaking up too much broth after storing, just add a bit of extra broth when you reheat it.

In the Freezer

Chicken noodle soup freezes great—just skip freezing the noodles. They tend to get mushy when thawed. Here’s how to freeze it like a pro:

Cool the soup (without noodles) completely.
Pour it into freezer-safe containers, leaving a bit of space at the top for expansion.
Pop a label with the date on it, and freeze for up to 3 months.

Reheating Your Soup

When you’re ready for more, let the soup thaw overnight in the fridge. Reheat it on the stovetop over medium heat until it’s nice and hot. Cook up a fresh batch of noodles and stir them in before serving, so they’re perfectly al dente.

Quick Tip for Freezing

Want easy grab-and-go portions? Freeze the soup in smaller containers, so you can just pull out what you need without defrosting the whole batch.

What to Serve With Chicken Noodle Soup

Chicken noodle soup is a cozy, satisfying dish on its own, but pairing it with the right sides can lift your meal.

One of the simplest and most classic options is crusty bread or a warm, soft roll. There’s something about dipping fresh bread into a rich broth that just feels right, and if you toast it with a little butter or garlic, you’ll take it up a notch.

Another great option is a grilled cheese sandwich. It’s the ultimate comfort food pairing—gooey melted cheese sandwiched between crispy, golden bread alongside your warm bowl of soup. It’s the kind of combo that’ll make you feel warm and cozy with every bite.

If you want to add a little extra nutrition to your meal, try roasting up some veggies like Brussels sprouts, broccoli, or carrots. Roasted vegetables bring a healthy, delicious side that works perfectly with the flavors of chicken noodle soup.

A pot of steaming chicken noodle soup with shredded chicken, noodles, carrots, herbs, and a lemon wedge sits on a wooden board beside a wooden spoon, garlic cloves, and fresh herbs. — Chicken Noodle Soup. Photo Credit: Hungry Cooks Kitchen

More Easy Soup Recipes for You to Try at Home

Take a look at some more of my favorite recipes.

French Onion Soup
Lasagna Soup
Turkey Soup
Pumpkin Soup

Homemade Chicken Noodle Soup Recipe

Homemade chicken noodle soup is the ultimate comfort meal, perfect for chilly days or when you need a quick pick-me-up. It's loaded with tender chicken, hearty noodles, and veggies, simmered in a rich broth. The kids love it, and it’s a lifesaver on busy back-to-school nights. Plus, it freezes well, so you can always have a warm bowl ready whenever you need it.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Course: Soup

Cuisine: American

Keyword: Chicken Noodle Soup

Servings:

Calories: 380kcal

Author: Mandy Applegate | Hungry Cooks Kitchen

Ingredients

2 tablespoons olive oil
1 onion diced
2 carrots diced
2 celery stalks diced
2 garlic cloves minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
2 cups chicken broth
6 cups water
2 chicken breasts
4 cups egg noodles
Salt and pepper
2 tablespoons fresh parsley chopped
1 lemon to serve

US Customary – Metric

Instructions

Heat a large pot over medium-high heat, adding the olive oil. Once the oil is hot, add the diced onion, carrots, celery, and garlic. Sauté the vegetables for 10 minutes, stirring occasionally, until they start to soften.
2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves
Stir in the dried oregano, thyme, chicken broth, water, and bay leaf. Add the chicken breasts to the pot, and bring everything to a slow simmer. Cook the chicken for 25 minutes, allowing the flavors to meld together.
1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 bay leaf, 2 cups chicken broth, 6 cups water, 2 chicken breasts
Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot, then add the egg noodles. Cook for an additional 5 minutes or until the noodles are al dente.
4 cups egg noodles, Salt and pepper
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley and a squeeze of lemon for a bright, fresh finish.
2 tablespoons fresh parsley, 1 lemon

Notes

Perfect Veggie Sauté: Sauté the veggies until soft but not browned, which helps develop a deeper flavor base.
Shredded Chicken: Shredding the chicken after cooking keeps it tender and juicy, ensuring every spoonful is packed with protein.
Al Dente Noodles: Cook the noodles just until al dente. Overcooked noodles will turn mushy in the broth.
Zesty Finish: A squeeze of lemon brightens up the soup, balancing the rich broth with a bit of tanginess.
Bay Leaf Removal: Remember to remove the bay leaf before serving. It’s just there for flavor, not meant to be eaten.
Fresh Herbs: Fresh parsley at the end adds a burst of color and freshness, lifting the soup’s overall flavor.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Homemade Chicken Noodle Soup Recipe

Ingredients You’ll Need