Every home needs a go-to recipe for homemade chicken noodle soup and this is ours. This soup is so comforting and cozy. It's loaded with chicken, egg noodles, and carrots and flavored with onion, celery, and lots of seasoning. This is the perfect soup for sick days or chilly nights.
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The second the weather turns cold, my kids start asking for this chicken noodle soup. It's almost like clockwork. Luckily I am happy to oblige them. Not only is it also one of my favorites, but it is so easy to make.
This recipe is similar to my Homemade southern chicken and dumplings so if you want to try this with a new spin or you have a little extra time be sure to check that recipe out as well.
Ingredients and substitutions
This chicken noodle soup sticks close to its roots with all the classic ingredients.
- Bone-in, Skin-on chicken breast or thighs - You could also use boneless skinless chicken but you will lose a bit of flavor. You could also use turkey instead of chicken!
- Salt and Pepper
- Poultry Seasoning - If you don't have store bought on hand, you can make your own!
- Onion Powder
- Garlic Powder
- Bay Leaves
- Low Sodium Chicken Stock or chicken broth
- Egg Noodles
See the recipe card for quantities.
How to make homemade chicken noodle soup
If you've never made chicken noodle soup from scratch before, then you may be surprised to see just how easy it is.
Start out by adding the chicken, salt, pepper, poultry seasoning, onion and garlic powders, bay leaves, onion, and celery to a large stockpot. I suggest a pot with at least a 10-quart capacity
Note: I prefer to leave the onion and celery in large pieces. This allows them to help season the broth but also makes it easy to remove them before serving. I do not like the texture of cooked celery and my kids will have an actual stroke if they see an onion in their food 😂 If you want to leave them in, that is perfectly fine, just be sure to finely dice the onion and chop the celery before adding it to the pot.
Next, pour the chicken stock into the pot and cook over high heat until it reaches a boil. Then, lower the heat to low and cover. Let it simmer for about an hour stirring occasionally.
After it has simmered for an hour and the chicken has been cooked to an internal temperature of at least 165 degrees. Turn off the heat and remove the lid.
Carefully skim away any foam that has accumulated at the top of the pot and discard.
Hint: This foam is the protein that is released from the chicken during cooking, it mixes with the spices and looks kind of like dirt. It is normal and harmless but definitely unappetizing which is why I usually remove it. If it doesn't bother you, you can certainly leave it.
Next, carefully remove the chicken from the pot and set it aside on a plate to cool a bit. Remove the celery stalks, bay leaves, and the onion, and discard. (see note about celery and carrots above)
Add the carrots to the pot and return to a boil over medium-high. After the carrots have cooked for about 5 minutes, add the egg noodles and cook them for 8-10 minutes until they are al dente.
While the noodles are cooking, carefully remove the skin and bones from the chicken using a fork. Then, cut or shred the chicken into bite-sized pieces.
When the noodles are done, turn off the heat and stir in the chicken. Stir in freshly chopped parsley if desired. Taste the soup and add more salt and pepper if needed.
While this soup is pretty classic, there are a few easy ways to change it up.
- Make it in just 30 mintes - Use precooked shredded chicken or turkey. Add all the ingredients except the noodles to the pot, then boil until the carrots are soft. Next, add the noodles and boil for an additional 10 minutes. Turn off the heat and remove the celery, onion, and bay leaves. You may need to add additional seasoning when using this method to compensate for the lower cooking time.
- Use rice instead of noodles - Stir in 1-2 cups of rinsed long grain white or brown rice in place of the egg noodles. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes or until the rice is soft.
- Low Carb - To make this recipe low carb, simply omit the egg noodles and substitute them with zucchini ribbons (stir them in just before serving), cauliflower rice, or your favorite low carb pasta. I LOVE great low carb pasta (affiliate). It is the closest I have found to the real thing.
If you are looking for some other homemade soup options be sure to check these out:
- Chicken Mulligatawny Soup in the Instant Pot
- Instant Pot Vegetable Beef Soup
- Chicken Pot Pie Soup
- Chicken Taco Soup
This recipe requires minimal equipment. To make this soup you will need:
- A large stockpot with a lid (at least 10-quart capacity)
- Measuring cups and spoons
- A knife and cutting boad
- Tongs that are large enough to reach the bottom of your pot (for removing the cooked chicken and vegetables)
- A ladle for serving
Like most soups, this chicken noodle soup makes great leftover with just a few tweaks. It will keep in the fridge for up to 5 days and can be frozen for up to 6 months.
If you plan to have lots of leftovers, then I suggest cooking the noodles separately and waiting to combine them until you are serving. Otherwise, the noodles will get super soggy. This is especially important if you want to freeze this soup.
In addition to the seasoning, I have listed here (onion, celery, poultry seasoning, garlic, and bay leaves), if you still feel like something is missing from your soup try adding a few drops of fish sauce. I know that might seem crazy, but a few drops will give this soup an umami hit that amps up all the other flavors.
It depends. If you plan on eating the soup immediately then you should cook them with the broth. But, if you plan on having a bunch of leftover soup or you want to freeze the soup for later, then it is best to make the noodles separately and wait to add them until you are serving.
Always consult your child's doctor for advice on which foods are age-appropriate for your child. In general chicken noodle soup is a great toddler-friendly soup. You may wish to drain away the broth and you should cut up any large pieces.
Personally, I think that egg noodles are the best noodle for chicken noodle soup. However, you can really use any kind of noodle that you like or even rice for that matter.
I prefer to leave the onion and celery in large pieces. This allows them to help season the broth but also makes it easy to remove them before serving. I do not like the texture of cooked celery and my kids will have an actual stroke if they see an onion in their food 😂 If you want to leave them in, that is perfectly fine, just be sure to finely dice the onion and chop the celery before adding it to the pot.
Homemade Chicken Noodle Soup
- 10-quart stockpot with lid
- Measuring Cups and Spoons
- Long tongs
- 2-3 lb Split Chicken Breast or Thighs
- 1 Yellow Onion peeled and quartered
- 2 Stalks Celery
- 1 ½ teaspoon Salt more or less to taste
- 1 teaspoon Black Pepper
- 1 ½ teaspoon Poultry Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 Bay Leaves
- 16 cups Low Sodium Chicken Stock
- 2 cups Carrots peeled and sliced (about 2 pounds)
- 16 oz Egg Noodles uncooked
- Parsley chopped (optional)
- Add the chicken, onion, celery, salt, pepper, poultry seasoning, onion powder, garlic powder, and bay leaves to a 10-quart stockpot with a lid. Pour the chicken stock into the pot.2-3 lb Split Chicken Breast, 1 Yellow Onion, 2 Stalks Celery, 1 ½ teaspoon Salt, 1 teaspoon Black Pepper, 1 ½ teaspoon Poultry Seasoning, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 2 Bay Leaves, 16 cups Low Sodium Chicken Stock
- Bring to a boil over high heat. Then reduce to a simmer and cover. continue cooking for about 1 hour, stirring occasionally.
- After the soup has been cooking for about an hour and the chicken is fully cooked (minimum internal temperature of 165°) remove the pot from the heat. Carefully skim away any foam that has accumulated at the top of the pot and discard.
- Next, carefully remove the chicken from the pot and set it aside on a plate to cool a bit. Remove the celery stalks, bay leaves, and the onion, and discard.
- Return the pot to the stove and bring it to a low boil over medium-high heat. Add the carrots. After the carrots have cooked for 5 minutes add the egg noodles. Continue boiling for 8-10 minutes or until the noodles are cooked al dente.2 cups Carrots, 16 oz Egg Noodles
- While the noodles are boiling, carefully remove the meat from the chicken bone and skin using two forks. Discard the skin and bones and slice or shred the meat into bite sides portions.
- Remove the pot from the heat and stir in the cooked chicken. Top with chopped parsley if desired and season with additional salt and pepper to taste and enjoy!
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.