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Classic comfort in a bowl: this homemade chicken noodle soup recipe is easy, flavorful, and tastes like a warm hug.

Bowl filled with homemade chicken noodle soup recipe.
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The Soup for Sick Season

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 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.
A white bowl filled with cubed chicken.

Ingredients

  • 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.

Cooked and drained egg noodles in a white bowl.

How to Make Chicken Noodle Soup

  1. 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.
  2. 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.
  3. 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 in a pot.
5 from 32 votes

Homemade Chicken Noodle Soup Recipe

By: Lil’ Luna
Classic comfort in a bowl: this homemade chicken noodle soup recipe is easy, flavorful, and tastes like a warm hug.
Servings: 8
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients 

  • 1 tablespoon unsalted butter
  • 1 cup 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
  • 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. Bring to a boil.
  • Reduce heat to a simmer, add egg noodles, and simmer for 20 minutes. Serve warm.

Video

Notes

Slow cooker directions. Combine all ingredients except the noodles in the slow cooker. Cover and cook on low for 6–7 hours or on high for 2–3 hours. Add noodles and cook an additional 30–40 minutes on low or 20 minutes on high, or until the noodles are tender.

Nutrition

Serving: 1g, Calories: 114kcal, Carbohydrates: 7g, Protein: 13g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 46mg, Sodium: 86mg, Potassium: 303mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2770IU, Vitamin C: 2mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

  • It does! The ingredients provide electrolytes, protein, and carbohydrates that your body needs, the warmth can help clear nasal congestion, it is easy on the digestive symptoms, and for many people, it brings a comforting feeling.
  • Extra herbs. thyme, basil, peppercorns, bay leaves, and parsley.
  • Mild. black pepper, white pepper, garlic powder, onion powder, and cumin.
  • Add spice. red pepper, cayenne pepper, and paprika.
  • Smoky. chipotle powder, smoked paprika, or smoked salt.
  • Veggies add more flavor and color to the soup: diced tomatoes, sun-dried tomatoes, sweet peas or diced green beans for sweetness, red or yellow onion to add a sharp taste, and potatoes or kidney beans for a starchy flavor. 
  • 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.

For More Chicken Soup:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 32 votes (13 ratings without comment)

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Recipe Rating




36 Comments

  1. Jennifer Slaugh says:

    5 stars
    This was so good. I have made it a few times this last month because the weather is getting colder. It was so nice too when we all had Covid 🦠.

  2. Whits@amusebouche says:

    5 stars
    WONDERFUL RECIPE – Easy to make – perfect for toes ob us wid a head cole!

    1. Kristyn Merkley says:

      Yes & thank you so much!!

  3. Amy L Huntley says:

    5 stars
    This Chicken Noodle Soup Recipe is So Tasty! Adding this to my Recipe Book!

  4. Olivia says:

    5 stars
    I have so maNy favorite soups. Chicken tortilla and chicken noodle are tops for me. Chicken noodle is a favorite when were feeling sick and need a gOod healthy bowl of yumminess.

  5. shawnna says:

    hey girl- this looks so yummy! It’s supposed to be about freezing tonight in Oklahoma!

    1. Kristyn Merkley says:

      Stay warm!! Thank you!

  6. Samantha White says:

    My stomach starts churning just by looking at it. It’ll be a great treat for a sick friend or relative. Spoonful Of Comfort

  7. Laura Beth says:

    Delicious!! Perfect for these cold winter nights :o)

    1. Lil' Luna says:

      Yes, it is!! Thanks for stopping by. Hope you have a great weekend. 🙂

  8. Aimee @ ShugarySweets says:

    I love soup recipes! Thanks for sharing!!

    1. Lil' Luna says:

      You’re welcome, Aimee!! Thanks for stopping by. 🙂