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When it’s cold, and we are wrapped in hoodies, sweatpants, and slippers – you know it’s soup season – and we love it!
Having said that, we do not love when it’s cold and we are not feeling great, but there’s one recipe we always make when we are sick – chicken noodle soup!
With just 8 ingredients and ready in about an hour, this classic cure-all soothes the soul like a warm hug in a bowl. Plus, the delicious flavors are so versatile – this homemade chicken noodle soup recipe even inspired our Chicken Noodle Casserole!
Why we think you’ll love it:
- Comforting and nourishing. Homemade chicken noodle soup is a well-known comfort food packed with nutrients from chicken (protein), vegetables (vitamins and minerals), and broth (electrolytes).
- Easy. With 3 simple steps, this soup comes together quickly and easily.
- Pantry staple powerhouse. Most ingredients are pantry staples you likely already have on hand. This makes it a budget-friendly and convenient meal option.
Chicken Noodle Soup Ingredients and Substitutions
- 1 tablespoon unsalted butter – or olive oil
- 1 cup sliced carrots
- ½ cup chopped celery
- 1 tablespoon minced garlic
- 4 (14.5-ounce) cans full-sodium chicken broth – or chicken stock
- 1 (14.5-ounce) can vegetable broth
- 2 chicken breasts seasoned to taste, cooked and chopped – Use this Oven Baked Chicken recipe, I usually use boneless skinless chicken breasts, but chicken thighs also work. You can also buy a package of cooked and cubed chicken or use a rotisserie chicken.
- 1 teaspoon dried basil – or 3-4 tablespoons chopped fresh basil
- ½ teaspoon dried oregano – or 1-1½ teaspoons chopped fresh oregano
- salt and black pepper to taste
- 1½ cups medium egg noodles – Egg noodles are my favorite to use in chicken noodle soup, but you can also use an equal amount of linguine, fettuccine, tagliatelle, or rice noodles for a gluten-free choice.
Add Fresh Herbs
You will need about 3 times more fresh herbs than dried ones. Add them around 10-15 minutes before serving. Allow them to simmer for a few minutes to release their flavor, but not for too long to prevent them from becoming bitter.
If cooking in a crockpot, do not stir the fresh herbs until the last 30-60 minutes.
How to Make Chicken Noodle Soup
- VEGGIES. Melt 1 tablespoon butter in a large pot over medium heat. Add 1 cup sliced carrots and ½ cup chopped celery and cook, stirring, until just tender, about 5 minutes. Add 1 tablespoon minced garlic and cook for 1 minute more.
- BROTH. Add 4 cans chicken broth and 1 can vegetable broth, 2 cooked and chopped chicken breasts, 1 teaspoon basil, ½ teaspoon oregano, salt and pepper, and bring to a boil.
- PASTA. Reduce heat to a simmer, add 1½ cups egg noodles, and simmer for 20 minutes. Serve warm.
Crockpot Directions
- Add all the ingredients into the crock pot, except the noodles. Cook on low for 6-7 hours. Take the chicken out and cut it into bite-sized pieces.
- Add the chicken back in and the noodles. Cook an additional 30-40 minutes on low or 20 minutes on high or until the noodles are tender.
Homemade Chicken Noodle Soup Recipe
Ingredients
- 1 tablespoon unsalted butter
- 1 cup thinly sliced carrots
- ½ cup chopped celery
- 1 tablespoon minced garlic
- 4 (14.5-ounce) cans full-sodium chicken broth
- 1 (14.5-ounce) can vegetable broth
- 2 chicken breasts, seasoned to taste, cooked and chopped
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- salt and pepper, to taste
- 1½ cups medium egg noodles
Instructions
- Melt butter in a large pot over medium heat. Add carrots and celery and cook, stirring, until just tender, about 5 minutes. Add garlic and cook for 1 minute more.
- Add broths, chopped chicken, basil, oregano, salt, and pepper to taste and bring to a boil.
- Reduce heat to a simmer, add egg noodles, and simmer for 20 minutes. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Whether you wish to make the soup ahead of time and keep it in the fridge, or freeze it, hold off on cooking and adding the noodles until you’re ready to serve. Cooked noodles tend to absorb a lot of liquid and become mushy when reheated in soup.
Store the cooled soup in an airtight container in the refrigerator for up to 4-5 days or the freezer for 2-3 months. Just note the noodles will be softer.
Complete The Meal
Sides
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This recipe was originally published January 2013.
This definitely cured my summer cold today! It was so tasty and warming.
Everyone has a favorite chicken noodle soup but this one is hands down my favorite! It is full of flavor, tender chicken, and the noodles are cooked perfectly. My kids ask for this even in the summertime!
Been feeling under the weather and this homemade chicken noodle soup hit the spot! So delicious and comforting.
This looks like a great recipe for chicken noodle soup. I’ve been looking for one. I can’t wait to try it.
I have been looking for a good homemade chicken noodle soup. This one looks delicious. I can’t wait to make it.
I love your Homemade Chicken Noodle Soup. So full of flavor!!
I love the chicken noodle soup recipe. I got hungry for it just from seeing the bowl in the recipe.
This Chicken Noodle Soup is easy to prepare if you use left over rotisserie chicken.
My 98yr old Mother lives with me and loves soup. ( she is always cold ).
Chicken noodle is a classic and always welcomed in my house no matter what the weather. I love this easy recipe I can make in my slow cooker. So tasty!
Can you use rotisserie chicken for the chicken noodle recipe instead of chicken breast
Absolutely!!