The aroma of chicken noodle soup simmering on the stove is pure magic, isn’t it? For me, it instantly brings back memories of warmth, comfort, and the soothing feeling of home. There’s something truly special about a bowl of this classic, especially when it’s made from scratch.
I want to share my favorite way to make a truly comforting homemade chicken noodle soup with you today. This recipe is wonderfully simple, bursting with flavor, and perfect for chasing away the chill or bringing a little extra coziness to your table.
Table of Contents
Why You’ll Love This Homemade Chicken Noodle Soup
I’ve made countless bowls of soup over the years, and I truly believe this homemade chicken noodle soup stands out. Here’s why I think you’ll adore it as much as I do:
- Incredible Depth of Flavor: My recipe focuses on building layers of taste, from sautéed aromatics to a carefully seasoned broth. Every spoonful is rich and satisfying.
- Control Over Ingredients: When I make soup from scratch, I know exactly what goes into it. This allows me to choose fresh vegetables and lean chicken, creating a nourishing meal for my family.
- Simple Comfort, Elevated: It’s pure comfort food without any fuss. I love how quickly this homemade chicken noodle soup comes together, yet it tastes like it’s been simmering all day.
- Customizable Goodness: This recipe is a fantastic base for customization. I often adjust the seasonings or add extra vegetables to suit whatever I have on hand, making it perfect for any occasion.
The Essential Ingredients for Your Best Homemade Chicken Noodle Soup
To make an exceptional homemade chicken noodle soup, I always start with high-quality ingredients. Each component plays a crucial role in building that comforting flavor I crave.
I focus on fresh vegetables like crisp celery and sweet carrots, along with fragrant garlic, which form the aromatic base of the soup. The chicken stock is key; a good quality stock provides a rich foundation. For the protein, I love using tender rotisserie chicken for ease and flavor.
Then come the noodles, which provide that wonderful chewy texture. Finally, a blend of dried rosemary, thyme, and a touch of crushed red pepper flakes elevates the broth with warm, earthy notes and a subtle kick.
Equipment You’ll Need
Making homemade chicken noodle soup doesn’t require a lot of fancy tools. I find that a few basic kitchen essentials are all I need to get this delicious soup on the table.
Here’s what I recommend having on hand: a large stock pot or Dutch oven, a sturdy cutting board, a sharp knife for dicing vegetables, and a good ladle for serving. An airtight container will be helpful for storing any delightful leftovers too.
How to Make Homemade Chicken Noodle Soup: Step-by-Step
Making this homemade chicken noodle soup is a truly rewarding experience, and I promise it’s simpler than you might think. While you’ll find the complete, printable recipe card below, I want to walk you through the core steps here. This way, you can feel confident and excited as you bring this comforting dish to life in your own kitchen.
I always start by sautéing my vegetables to build a foundational flavor. Then, I add the stock and seasonings, letting them simmer and meld together beautifully. Finally, the noodles and chicken go in, cooking just until everything is perfectly tender. It’s a straightforward process that yields incredible results every time.
Homemade Chicken Noodle Soup Recipe Card
Prep time: 15 minutes Cook time: 25-30 minutes Servings: 6-8
Ingredients:
- 1/2 Tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
- 10 cups chicken stock, or broth\*
- 1 teaspoon salt, to taste
- ½ teaspoon freshly ground black pepper, to taste
- 1/8 teaspoon dried rosemary, or more, to taste
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 1 batch homemade egg noodles, or 4 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken\*
- 1 teaspoon better than bouillon chicken flavor, (or more, as needed), or chicken bouillon granules
Instructions:
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Amazing Homemade Chicken Noodle Soup Recipe
Ingredients
Equipment
Method
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
- Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Notes
Tips for the Best Homemade Chicken Noodle Soup
I’ve learned a few tricks over the years that truly elevate my homemade chicken noodle soup from good to absolutely amazing. These small details can make a big difference in the final taste and texture.
First, don’t rush the sautéing of your vegetables. Giving the celery, carrots, and garlic enough time to soften and become fragrant really builds a wonderful flavor base. I also like to season the broth throughout the cooking process; tasting and adjusting as I go ensures perfect balance.
If I’m not using rotisserie chicken, I make sure to poach or bake raw chicken breasts or thighs until they are just cooked through, keeping them incredibly moist before shredding. And for the noodles, I pay close attention to cooking them just until al dente. Mushy noodles are a no-go for me, so I always remove the pot from the heat as soon as they’re tender to prevent overcooking.
Ingredient Substitutions & Variations for Your Homemade Chicken Noodle Soup
I love how adaptable homemade chicken noodle soup is. It’s a fantastic recipe to personalize based on what you have in your pantry or what your family enjoys. Here are some common substitutions I often make:
| Ingredient Category | Original Ingredient | Substitution Options |
|---|---|---|
| Vegetables | Celery, Carrots | Onions, leeks, parsnips, green beans, peas, corn |
| Herbs | Dried Rosemary, Dried Thyme | Fresh parsley, fresh dill, bay leaf, Italian seasoning blend |
| Noodles | Egg Noodles, Farfalle, other bite-size pasta | Orzo, ditalini, small shells, gluten-free pasta, rice noodles |
Beyond these table suggestions, I sometimes swap the rotisserie chicken for cooked chicken breast or thighs that I’ve poached or baked and then shredded. If I have a bit of cream or a splash of milk on hand, I might stir it in at the very end for a slightly richer, creamier broth. I also enjoy adding a handful of fresh spinach or kale during the last few minutes of cooking for extra greens.
Broth Deep Dive: Store-Bought vs. Homemade
The broth is truly the soul of any homemade chicken noodle soup, and I’ve tried every option from quick store-bought to slow-simmered homemade. Both have their place in my kitchen.
Store-bought chicken stock or broth is incredibly convenient, and I often reach for it on busy weeknights. To enhance its flavor, I always add a spoonful of Better Than Bouillon chicken flavor, or even a bouillon cube, as it truly deepens the savory notes. If I have more time, making homemade chicken stock from raw chicken bones, vegetable scraps, and aromatics yields an incredibly rich and nuanced broth that takes the soup to another level. It requires more effort, but the difference in flavor is undeniable.
Troubleshooting Common Homemade Chicken Noodle Soup Problems
Even the most seasoned cooks can run into little hiccups sometimes. I’ve certainly had my share of soup moments that needed a quick fix. Here’s how I typically troubleshoot common homemade chicken noodle soup problems:
If my soup tastes bland, I first check the salt levels. Often, a little more salt is all it needs. A splash of lemon juice or a dash of hot sauce can also brighten the flavors. For dry chicken, it usually means it’s been overcooked; I make sure to add cooked chicken at the very end and just heat it through. To avoid mushy noodles, I always cook them just until al dente and immediately remove the pot from the heat; if I’m worried about leftovers, I’ll cook noodles separately and add them to individual bowls. If the soup is too watery, I can let it simmer gently for a bit longer to reduce, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it slightly. If it’s too thick, I simply add a little more chicken stock or water until it reaches my desired consistency.
Dietary Adaptations for Homemade Chicken Noodle Soup
I believe everyone should be able to enjoy a comforting bowl of homemade chicken noodle soup, so I often think about how to adapt my recipes for different dietary needs.
For a Gluten-Free version, the main change is the noodles. I swap traditional egg noodles for gluten-free pasta; there are many excellent rice, corn, or legume-based options available now. I also ensure that my chicken stock is certified gluten-free, as some brands can contain hidden gluten. If I am really sensitive to gluten, I also make sure that I am cleaning my pots very well if I have cooked anything with gluten in them. For a Low-Sodium soup, I opt for low-sodium chicken stock and control the salt I add. I rely more on herbs, garlic, and a squeeze of lemon juice to boost flavor without excess sodium. While this recipe is for chicken soup, for those seeking vegetarian or vegan options, I would recommend using a good quality vegetable broth and plant-based protein like chickpeas or white beans, along with plenty of vegetables, to create a similarly comforting experience.
Serving Suggestions for Your Cozy Homemade Chicken Noodle Soup
A warm bowl of homemade chicken noodle soup is often a complete meal in itself, but I always enjoy adding a little something extra to round it out.
My favorite pairing is a slice of crusty bread for dipping into the flavorful broth; a good sourdough or a simple baguette works beautifully. A light, fresh green salad with a vinaigrette dressing is also a lovely contrast to the richness of the soup. And, of course, a handful of classic crackers is always a welcome addition, especially when I’m feeling under the weather.
Storing and Freezing Homemade Chicken Noodle Soup
I often make a big batch of homemade chicken noodle soup because it’s wonderful to have on hand for quick meals or comforting leftovers. Proper storage is key to keeping it delicious.
I store leftovers in an airtight container in the refrigerator for 4-5 days, depending on how fresh my chicken was when I made it. For freezing, I have a special trick: I often cook the noodles separately or undercook them slightly if I know I’ll be freezing the soup. This prevents them from becoming mushy upon reheating. Once the soup is completely cooled, I transfer it to freezer-safe containers or bags, leaving a little headspace, and it will keep for up to 3 months. When I’m ready to enjoy it, I thaw it in the refrigerator overnight and then gently reheat it on the stove, adding fresh, cooked noodles if I froze them separately.
Frequently Asked Questions about Homemade Chicken Noodle Soup
I get a lot of questions about homemade chicken noodle soup, and I’m always happy to share what I’ve learned! Here are some common inquiries:
Is homemade chicken noodle soup healthy?
Yes, I consider my homemade chicken noodle soup very healthy! I pack it with fresh vegetables, lean chicken, and a flavorful broth without excessive fats or artificial ingredients. It’s nourishing, hydrating, and wonderfully comforting, especially when I’m feeling a bit under the weather.
Can I make this in a slow cooker?
Absolutely! I often adapt this recipe for my slow cooker. I add the butter, diced celery, and carrots to the slow cooker and cook on high for about an hour, or low for two hours, to soften them. Then I add the minced garlic, chicken stock, seasonings, and the rotisserie chicken. I cook on low for 3-4 hours or high for 1-2 hours. I add the noodles during the last 30 minutes to an hour of cooking, making sure they don’t overcook.
Can I make this in an Instant Pot?
You can! I use the Sauté function to cook the butter, celery, carrots, and garlic for a few minutes. Then I add the chicken stock, seasonings, and rotisserie chicken. I cook on high pressure for 5 minutes, then do a quick release. If I’m using store-bought noodles, I add them after the pressure cooking and use the Sauté function again for 3-5 minutes until they are al dente. If I have homemade noodles, I often cook them separately and add them to the bowls at the end.
Conclusion
There’s truly nothing quite like a steaming bowl of homemade chicken noodle soup to warm the soul and bring a smile to my face. I hope this recipe inspires you to create your own cherished memories in the kitchen. It’s a dish that connects us to simple joys and provides comfort in every spoonful.
I encourage you to try my recipe for homemade chicken noodle soup and make it your own. Feel free to personalize it with your favorite vegetables or a touch more spice. I would love to hear about your experience, so please share your thoughts or any questions in the comments below!
Printable Recipe Card
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