Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
There’s something about a steaming bowl of chicken noodle soup recipe that just hushes the world for a moment. Whether you’re battling sniffles, cold feet, or a long week, this soup wraps you up like a warm blanket. In this post, I’m sharing the exact chicken noodle soup I’ve made for years, the one my kids ask for on rainy days and the one I served to my neighbor when she had her baby. We’re covering crock pot versions, rotisserie hacks, and everything in between, and I promise, it’s as easy as it is comforting.
In this Article
Key Takeaways: What You Need To Know
- Chicken noodle soup is comfort food made with chicken, broth, vegetables, and noodles.
- You can make it on the stove or in a crock pot, both ways are simple.
- Use rotisserie chicken for a quick, flavorful shortcut.
- The best chicken noodle soup recipe uses fresh herbs and wide egg noodles.
- Homemade versions beat canned every time in flavor and nutrition.
Chicken Noodle Soup Recipe That Feels Like Home
What is chicken noodle soup, really?
Chicken noodle soup is a brothy, noodle-filled, chicken-packed dish rooted in tradition. At its simplest, it’s made from simmered chicken, carrots, celery, onions, and egg noodles. But at its best? It’s a hug in a bowl. Every family seems to have a version, and mine started with my mom’s, a no-recipe recipe she always eyeballed after church, tossing in what she had and somehow making it taste like magic.
Short on ingredients? She’d make do. Had extra herbs from the garden? Tossed them in. That flexibility is what makes this classic chicken noodle soup recipe a staple in homes across the U.S.
The dish dates back to early European and Jewish traditions, but American chicken noodle soup gained fame thanks to that familiar red-and-white canned label. Today, though, we know a homemade chicken noodle soup recipe is miles beyond anything pre-made, richer, healthier, and full of soul.
Why this soup matters in my kitchen
I remember the first time I made this soup on my own. I was 24, living in a tiny duplex outside of Austin, and my sister came over feeling run down. I didn’t have a recipe, just memories, a big pot, some chicken thighs, carrots from the farmers market, and those wide, slurpy egg noodles. I let it simmer low while we sat on the porch with mugs of tea. By dinnertime, she was smiling again. The soup helped.
Now, years later, this recipe has become a rhythm in my life. I make it for my kids when school gets overwhelming. I bring it to friends recovering from surgery. I make extra for the freezer because future me always thanks present me for that.
And yes, I’ve tried the shortcuts. Using rotisserie chicken? Works great. Making it in a slow cooker? Even better on busy days. What matters is the care behind it.
So whether you’re a college student missing home or a tired parent needing something simple but soothing, this easy chicken noodle soup has your back.
How to Make This Chicken Noodle Soup Recipe From Scratch
What makes a good chicken noodle soup recipe?
A good chicken noodle soup recipe starts with real ingredients and simple steps. It doesn’t need to be fancy. It just needs to be honest. The base is a mirepoix, chopped onion, carrot, and celery, sautéed until fragrant. Add chicken, broth, herbs, and let it simmer until your kitchen smells like comfort.
Here’s my go-to method:
Classic Chicken Noodle Soup Ingredients
| Ingredient | Why It Matters |
|---|---|
| 1 tbsp olive oil | Builds flavor during sauté |
| 1 medium onion, diced | Savory base |
| 3 carrots, peeled and sliced | Adds sweetness and body |
| 3 celery stalks, sliced | Classic backbone of the broth |
| 2 cloves garlic, minced | Depth and aroma |
| 1½ lbs boneless skinless chicken thighs | Tender and juicy, more flavor than breasts |
| 8 cups chicken broth (low sodium) | Use homemade or high-quality store-bought |
| 1 bay leaf | Subtle depth |
| ½ tsp dried thyme (or 1 tsp fresh) | Earthy herb note |
| Salt + black pepper to taste | Essential seasoning |
| 2½ cups wide egg noodles | Soft, slurpable, nostalgic |
| 2 tbsp chopped fresh parsley (optional) | Bright finish |
Pro tip: If you’re tight on time, swap in rotisserie chicken (more on that in Part 4), and skip to the noodles and simmer step.
Step-by-Step: How to Cook Chicken Noodle Soup
Step 1: Sauté the veggies
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5–6 minutes until softened. Stir in garlic and cook 1 more minute.
Step 2: Add chicken + broth
Nestle chicken thighs into the pot. Pour in broth. Toss in bay leaf, thyme, and a good pinch of salt and pepper.
Step 3: Simmer
Bring to a low boil, then reduce heat and simmer uncovered for 25–30 minutes, until chicken is tender and fully cooked.
Step 4: Shred the chicken
Remove chicken from the pot. Let cool slightly, then shred with two forks. Return to the soup.
Step 5: Cook the noodles
Add egg noodles to the pot. Simmer for 6–8 minutes, or until noodles are just cooked through. Stir in parsley and taste for seasoning.
That’s it. No tricks. No canned shortcuts. Just honest ingredients doing what they do best.
How do you cook chicken noodle soup in a crock pot?
If you’ve got a full day ahead and just want to come home to soup, the crock pot chicken noodle soup recipe is your new best friend.
Slow Cooker Instructions:
- Add all ingredients except noodles and parsley to your slow cooker (yes, raw chicken too).
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Remove chicken, shred, and return to the pot.
- Add egg noodles and cook on HIGH for 15–20 minutes, until tender.
- Stir in parsley just before serving.
I use this version on days when I’m testing other recipes (like this beef stew slow cooker classic or my rich beef barley soup recipe). It holds its own, even next to those deeper, beefier flavors.
Tip: For a more hands-off day, prep everything the night before and refrigerate the crock insert. In the morning, just pop it into the slow cooker and hit go.
Why crockpot chicken noodle soup wins on busy days
Let’s be real: life is loud. Crock pot chicken noodle soup lets you throw it all in and walk away. No babysitting. No stirring. And the flavor? Deep, slow-simmered goodness. The chicken becomes fall-apart tender, the broth takes on layers of flavor, and your house smells like something worth coming home to.
It’s also ideal for making soup in bulk. I’ll often double the batch, eat half for dinner, then freeze the rest in quart-sized containers. Future Abby is always grateful.
Secrets to the Best Chicken Noodle Soup Recipe
How do you build flavor in chicken noodle soup?
If you’re wondering what makes a chicken noodle soup recipe truly unforgettable, it’s this: layers of flavor. That means using more than just broth from a box and tossing in a few noodles. It starts early, right when you sauté those onions, carrots, and celery, and continues through every ingredient you choose.
Here’s how I build depth into my homemade chicken noodle soup recipe every single time:
Use dark meat
Chicken thighs (or drumsticks if you’re up for it) bring way more flavor than chicken breasts. They hold up to simmering without drying out and shred beautifully.
Sauté, don’t just dump
Searing your vegetables before adding the broth unlocks sweetness and complexity. It might seem like an extra step, but it takes your easy chicken noodle soup from good to how is this so good?
Deglaze the pot
After sautéing, pour in a splash of broth and scrape up the golden bits stuck to the bottom of the pan. That’s where flavor lives.
Boost with umami
Add a splash of soy sauce or a tiny spoonful of fish sauce (trust me!) for subtle savoriness that makes your classic chicken noodle soup recipe taste like it simmered for hours.
How do you avoid soggy noodles in chicken noodle soup?
There’s nothing sadder than making a perfect chicken noodle soup recipe, storing it overnight, and waking up to mushy noodles that drank all the broth. Here’s how to sidestep that:
Option 1: Cook noodles separately
Boil the noodles in salted water, then add them to each bowl when serving. This keeps them perfectly springy, especially helpful if you plan to refrigerate or freeze leftovers.
Option 2: Undercook in the soup
If you must cook noodles directly in the soup (and sometimes, I do), add them in the final 5–6 minutes and pull the pot off heat while they’re just al dente.
Option 3: Use sturdy noodles
Wide egg noodles are classic for a reason, but if you’re meal-prepping, consider ditalini, orzo, or even broken spaghetti. They hold their shape better when reheated.
Flavor upgrades for your chicken noodle soup recipe
Here’s how I take a basic chicken noodle soup recipe and add a little something extra, all without complicating the method.
| Upgrade | How It Helps |
|---|---|
| Squeeze of lemon | Brightens the entire pot, especially if it’s been in the fridge |
| Fresh dill or parsley | Adds a herbal lift right before serving |
| A pinch of red pepper flakes | Subtle heat, especially good with dark meat chicken |
| Parmesan rind | Add to the pot during simmering for deeper umami |
| Homemade stock | Use leftover bones to make stock, freeze in batches |
Just last winter, I made a double batch of this chicken noodle soup recipe using leftover roast chicken bones from Sunday dinner. I simmered them overnight with bay leaf, peppercorns, and garlic, and let me tell you, it was liquid gold.
Soup that improves with time
One of the best things about this homemade chicken noodle soup recipe is that it tastes even better the next day. The broth deepens. The herbs settle in. The chicken absorbs all the goodness. Just be sure to store the noodles separately, or they’ll soak up every last drop of broth while you’re sleeping.
Reheat gently over low heat. I often add a splash of extra broth or water to loosen it back up, then finish with a sprinkle of fresh herbs.
Planning for leftovers? This method is great alongside heartier slow cooker meals like our crockpot beef stew or beef stroganoff recipe. Soup on Monday, stew on Tuesday, minimal effort, maximum comfort.
Chicken Noodle Soup Recipe with Rotisserie Chicken
How do you cook rotisserie chicken noodle soup?
Here’s the honest truth: I love slow-simmered soups, but sometimes you just need dinner now. That’s where rotisserie chicken swoops in like a kitchen superhero. Using a store-bought rotisserie bird, you can whip up this chicken noodle soup recipe in 30 minutes, flat.
No chopping raw meat. No waiting for chicken to cook. It’s just a few smart shortcuts and you’re ladling up bowls of soul-soothing soup before the hangry hits.
How to Make It Fast: Step-by-Step
| Step | Instructions |
|---|---|
| 1 | Sauté onion, carrots, and celery in olive oil (5–6 min) |
| 2 | Stir in garlic, herbs, and a splash of broth to deglaze |
| 3 | Pour in full broth, bring to a simmer |
| 4 | Add shredded rotisserie chicken (about 2½–3 cups) |
| 5 | Stir in egg noodles, simmer until just tender (6–8 min) |
| 6 | Season with salt, pepper, and finish with parsley or lemon |
That’s it. Truly. It’s the easy chicken noodle soup recipe for nights when you’re juggling homework, emails, and a toddler who’s decided socks are optional now.
Kitchen Note: If the rotisserie skin is flavorful, toss a piece into the pot while simmering and remove before serving. It adds extra richness without much effort.
Why rotisserie works like magic
Rotisserie chicken isn’t just fast, it’s flavorful. Most grocery store birds are seasoned and slow-cooked, giving your chicken noodle soup a big boost of savory depth.
Want to push the flavor even further? Throw the bones into a pot, cover with water, and let it simmer for a few hours. Boom, homemade stock for next time.
Real Testimonial: Reader-Approved Comfort Food
“I found Abby’s chicken noodle soup recipe when my twins had their first preschool colds. I used rotisserie chicken and threw everything in the pot while they were napping. They ate two bowls each! I’ve made it five times since. It’s become our new sick-day ritual, and my secret weapon for quick dinners.”
— Marissa H., Dallas, TX
That’s the kind of feedback that fuels this site. I created EAT WELL WELL to make homemade chicken noodle soup recipes like this feel doable, not daunting. Even on your busiest days.
Can you freeze chicken noodle soup with noodles?
Yes, but with a caveat. If you’re making this chicken noodle soup recipe ahead to freeze, skip the noodles for now. Noodles don’t love the freezer. They turn to mush on the reheat.
Instead:
- Make the soup base with chicken and veggies.
- Cool and freeze in quart containers.
- When ready to eat, thaw and reheat.
- Add fresh-cooked noodles just before serving.
This method keeps everything tasting freshly made, not like something pulled from the back of the freezer during a kitchen emergency.
Make-Ahead Chicken Noodle Soup Recipe Tips
How long does chicken noodle soup last in the fridge?
Your freshly made chicken noodle soup recipe will keep beautifully in the fridge for up to 4 days, stored in an airtight container. That’s four days of lunches, quick dinners, or midweek “I don’t want to cook” moments taken care of.
But, and this is key, if you’ve added noodles already, expect them to soak up a lot of broth by day two. It’s not a dealbreaker, but it’s why I always recommend cooking and storing them separately if you know you’ll want leftovers.
Storage Tips:
- Store broth + chicken + veggies together
- Store noodles in a separate container
- Add fresh herbs (like parsley or dill) right before reheating
Can I freeze chicken noodle soup?
Absolutely, just hold the noodles. When you’re freezing this chicken noodle soup recipe, keep it simple: freeze the soup base and add noodles fresh when reheating. This way, the texture stays spot on and you won’t be chewing on overcooked pasta.
Freezing Instructions:
| Step | What to Do |
|---|---|
| 1 | Cool the soup completely |
| 2 | Portion into quart-size containers or freezer bags |
| 3 | Label with date & contents |
| 4 | Freeze for up to 3 months |
| 5 | Thaw overnight in the fridge, or reheat gently on stovetop |
I always keep at least one quart of this easy chicken noodle soup recipe in my freezer, especially during cold season. It’s faster than takeout and 100x more comforting.
Meal Prep Like a Pro
Want to prep once, eat three times? This chicken noodle soup recipe makes it happen. Here’s how I stretch one batch:
- Day 1: Eat fresh for dinner
- Day 2: Lunch bowls with crusty bread
- Day 3: Use leftover broth to cook a small batch of rice or orzo for a switch-up
- Day 4: Freeze the rest (without noodles)
Planning meals like this helps reduce food waste and decision fatigue, something I talk more about in my beef bourguignon meal planning post. The goal? Less stress, more warm bowls of joy.
Turn leftovers into something new
If you’ve got leftover chicken noodle soup and want to change things up:
- Add a splash of cream and fresh thyme = creamy chicken noodle twist
- Stir in spinach or kale for extra greens
- Drop in some canned white beans or chickpeas
- Add a handful of frozen peas or corn for color and crunch
Suddenly, it’s not just leftovers, it’s dinner with new life.
Chicken Noodle Soup Recipe Variations
How can I make chicken noodle soup gluten-free or low carb?
This chicken noodle soup recipe adapts easily to different diets without sacrificing comfort.
For Gluten-Free:
Swap traditional egg noodles with:
- Gluten-free rotini or fusilli
- Cooked white rice or wild rice
- Chickpea pasta (holds up surprisingly well)
Cook separately and stir into bowls to keep texture perfect.
For Low-Carb:
Ditch noodles and add:
- Zucchini noodles (zoodles)
- Cauliflower rice
- Shirataki noodles (for the ultra low-carb crowd)
These soak up the flavor of the broth while keeping things light.
Kid-friendly chicken noodle soup upgrades
To make your homemade chicken noodle soup recipe a hit with picky eaters:
- Use small noodles like stars, ditalini, or mini shells
- Shred chicken finely so it blends right in
- Let kids top their bowls with crackers or a sprinkle of cheese
- Serve with a side of buttered toast or grilled cheese dippers
My kids call it “magic soup.” And when the sniffles hit? They ask for seconds.
Chicken Noodle Soup Recipe
Equipment
- 1 Large soup pot Or Dutch oven, 6-quart minimum
- 1 Cutting board For vegetables and chicken
- 1 Chef’s knife Sharp blade for safe chopping
- 1 Ladle For serving soup cleanly
- 1 Measuring cups Dry and liquid recommended
Ingredients
- 1 tbsp Olive oil Or butter for richer flavor
- 1 Onion Medium diced
- 3 Carrots Peeled and sliced
- 3 Celery stalks Sliced
- 2 cloves Garlic Minced
- 1.5 lbs Chicken thighs Boneless skinless
- 8 cups Chicken broth Low sodium preferred
- 1 Bay leaf Optional but adds flavor
- 0.5 tsp Dried thyme Or 1 tsp fresh
- To taste Salt & black pepper Taste and adjust as needed
- 2.5 cups Egg noodles Wide classic type
- 2 tbsp Fresh parsley Chopped optional garnish
- 1 Lemon Optional for brightness
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in garlic and cook for 1 minute more.
- Place chicken thighs into the pot and pour in the chicken broth.
- Add bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes.
- Remove chicken, shred with two forks, and return it to the pot.
- Add egg noodles and simmer for 6–8 minutes until tender.
- Stir in parsley, adjust seasoning, and serve with a squeeze of lemon.
Notes
Nutrition
FAQs About This Chicken Noodle Soup Recipe
How do you cook chicken noodle soup in a crock pot?
To make a chicken noodle soup recipe in a crock pot, add raw chicken, carrots, celery, onions, broth, and seasonings. Cook on low for 6–7 hours or high for 3–4. Shred the chicken, return it to the pot, then add egg noodles and cook on high for 15–20 minutes.
What is chicken noodle soup?
Chicken noodle soup is a comforting dish made with chicken, vegetables, noodles, and broth. A classic chicken noodle soup recipe combines sautéed aromatics, shredded chicken, and herbs simmered into a flavorful, warming soup that’s popular during cold weather or when someone’s feeling under the weather.
How do you cook chicken noodle soup?
To cook a chicken noodle soup recipe, start by sautéing onion, carrot, and celery. Add chicken and broth, then simmer until the chicken is cooked. Shred the meat, return it to the pot, and stir in noodles. Cook until the noodles are tender and season to taste.
What makes a good chicken noodle soup?
A good chicken noodle soup recipe uses flavorful broth, fresh herbs, tender chicken thighs, and well-cooked vegetables. Sautéing the veggies first builds depth, and adding noodles at the end prevents sogginess. Homemade or rotisserie chicken both work, especially when paired with bright herbs or a squeeze of lemon.
How do you cook rotisserie chicken noodle soup?
For a fast chicken noodle soup recipe, shred a store-bought rotisserie chicken and simmer it with sautéed veggies, broth, and seasonings. Add egg noodles during the last 6–8 minutes. This shortcut saves time and adds rich flavor without the need to cook raw chicken from scratch.
Conclusion: Chicken Noodle Soup Recipe That Feeds More Than Hunger
Chicken noodle soup isn’t just food. It’s a gesture, a quiet way of saying “I’ve got you.” Whether you’re simmering it slow on a rainy Sunday or tossing together a quick version after work, this chicken noodle soup recipe offers something bigger than broth. It offers comfort.
You’ve now got the tools to make it your own:
✔ Classic stovetop or crock pot methods
✔ Rotisserie hacks for busy nights
✔ Kid-friendly swaps and freezer prep tips
From my Texas kitchen to yours, may your bowls be warm, your noodles tender, and your people gathered around something that feels like home.
