Homemade Chicken Noodle Soup: An Easy, Comforting Classic
Easy homemade chicken noodle soup with tender chicken, vegetables and egg noodles in a savory broth. Ready in about 45 minutes. The ultimate comfort food recipe.
There's a reason chicken noodle soup is the go-to comfort food when the weather turns cold or someone's under the weather. This homemade version is easy, wholesome and far more flavorful than canned, and it's ready in about 45 minutes.
Tips for the best chicken noodle soup
- Use thighs for more flavor. Chicken thighs stay juicier than breasts, but either works.
- Use low-sodium broth so you control the salt.
- Cook the noodles at the end. They soak up broth and get mushy if they sit. If you plan to have leftovers, cook the noodles separately and add them to each bowl.
- Brighten it up with fresh parsley, dill or a squeeze of lemon right before serving.
Shortcut version
Short on time? Skip simmering raw chicken and stir in 3 to 4 cups of shredded rotisserie chicken with the noodles.
Variations
- Chicken and rice soup: substitute 3/4 cup uncooked rice for the noodles and simmer until tender.
- Old-fashioned dumplings: drop spoonfuls of biscuit dough into the simmering soup and cover for 15 minutes.
- Extra veggies: add peas, green beans or spinach at the end.
Storing and freezing
Refrigerate leftovers up to 3 to 4 days. To freeze, leave out the noodles. Freeze the soup for up to 3 months and add freshly cooked noodles when reheating.
More cozy recipes: classic beef chili and slow cooker pot roast.
Recipe
Homemade Chicken Noodle Soup: An Easy, Comforting Classic
Ingredients
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook until softened, about 6 to 8 minutes. Add the garlic and cook 30 seconds.
- Add the broth, chicken, thyme and bay leaf. Bring to a boil, then reduce to a simmer and cook 15 to 20 minutes, until the chicken reaches 165°F.
- Remove the chicken, shred it with two forks and set aside. Discard the bay leaf.
- Bring the soup back to a boil, add the noodles and cook according to the package directions, usually 6 to 8 minutes, until tender.
- Return the chicken to the pot, stir in the parsley, and season with salt, pepper and a squeeze of lemon if you like.
