There’s nothing quite like a warm bowl of Homemade Chicken Noodle Soup to bring comfort and flavor on a chilly day. This recipe takes classic chicken soup to the next level, made with rich, homemade stock and fresh egg noodles that elevate every spoonful.

Overhead view of a pot filled with homemade chicken noodle soup with a ladle.

😍Reasons to Love This Chicken Noodle Soup

Rich, savory flavor that comes only from homemade stock—elevates every spoonful.
Tender, fresh egg noodles for the perfect bite in every bowl.
Wholesome, real ingredients—comfort food you can feel good about.
Simple yet impressive, with quick prep that brings pro-level results.
Perfect for make-ahead meals, with flavors that deepen beautifully by the next day.

If you’re a soup lover, be sure to check out these delicious recipes: Longhorn French Onion Soup, Stuffed Pepper Soup, Tuscan White Bean Soup, Olive Garden Zuppa Toscana, and Turkey and Rice Soup for more cozy, flavorful options!

✅Ingredient Notes

Chicken Stock or Broth: The base of your soup matters. Go for a high-quality chicken stock or, even better, homemade for the richest flavor. If using store-bought, choose a low-sodium option and season to taste as you go.
Butter: Just a little unsalted butter starts the soup off with a smooth, rich flavor. Since it’s unsalted, you control the saltiness.
Carrots & Celery: Cut these into uniform ½-inch pieces for even cooking. This size allows them to soften perfectly without turning mushy.
Garlic: Use fresh garlic for the best aroma. Don’t skimp here; this small ingredient adds a lot of depth.
Bay Leaves, Rosemary & Sage: If you’re out of rosemary, thyme is a good substitute. Adjust to taste, as dried herbs can vary in potency.
Chicken Bouillon or “Better than Bouillon”: This is the chef’s trick for a flavor boost. A teaspoon deepens the broth without overpowering. Don’t add more until you’ve tasted the broth.
Salt & Pepper: Season throughout the cooking process, not just at the end. Start light with salt and pepper; the flavors will concentrate as the soup simmers.
Noodles: If using dried noodles, egg noodles are traditional, but any short pasta works. Avoid overcooking by adding them only when the soup is close to done, as they continue to soften after you remove the pot from heat.
Cooked Chicken: Use rotisserie chicken for ease, but if cooking from scratch, poach chicken breasts or thighs in your broth, then shred. This approach infuses the broth with even more flavor.

🔪How to Make Chicken Noodle Soup

Sauté Vegetables: In a stockpot, melt butter and sauté carrots and celery until soft. Add garlic and cook briefly.

Make the Stock: Add chicken stock, bay leaves, rosemary, sage, and a bit of salt and pepper.

Optionally, add the chicken carcass for extra flavor. If using, let the stock simmer for 15-20 minutes to fully extract flavor, then carefully remove the carcass with tongs. Adjust seasonings as needed.

Cook Noodles: Bring soup to a boil, add noodles, cover, and remove from heat to let noodles cook gently until al dente.

Add Chicken: Stir in rotisserie chicken, taste, and adjust seasoning if necessary.

Finish and Serve: Garnish with fresh parsley.

Full recipe details are in the recipe card below.

Make-Ahead

This soup is ideal for prepping in advance, especially if using homemade egg noodles, which hold up well and won’t get soggy like store-bought noodles. If you’re using regular noodles, make the broth in advance (steps 1-2) and store it. On the day of serving, bring the broth to a boil, add the noodles, and finish with the chicken for the freshest taste.

🗄️Storage

To store: Keep the soup in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken.
To freeze: Let the soup cool completely, then transfer to a freezer-safe container and freeze for 2-3 months. Thaw in the refrigerator overnight or warm gently on the stove over medium heat.

If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

Print Recipe

Homemade Chicken Noodle Soup

Classic comfort in a bowl! This Homemade Chicken Noodle Soup is loaded with tender chicken, fresh veggies, and perfectly cooked noodles in a flavorful broth. Simple, cozy, and just what you need on a chilly day or when you’re craving a warm, hearty meal!

Author: chefjar

Prep Time15

Cook Time30

Servings:

Calories: 204kcal

Ingredients

½ tablespoon unsalted butter
2 medium carrots cut into ½-inch pieces
2 celery stalks cut into ½-inch pieces
1 clove garlic minced
10 cups chicken stock or broth
2 bay leaves
¼ teaspoon dried rosemary or more, to taste
¼ teaspoon dried sage
1 teaspoon salt to taste
½ teaspoon freshly ground black pepper to taste
1 teaspoon chicken bouillon powder or better than bouillon chicken flavor
6 ounces dried noodles such as egg noodles or short pasta
3 cups shredded cooked chicken (from 1 rotisserie chicken)
Fresh parsley finely chopped, to garnish

Instructions

Sauté the Vegetables: In a large stockpot over medium-high heat, melt the butter. Add the carrots and celery and sauté for about 3 minutes, until they start to soften. Add the garlic and cook for an additional 30 seconds, stirring frequently until fragrant.
Prepare the Broth: Pour in the chicken stock, add bay leaves, and season with rosemary, sage, and a light sprinkle of salt and pepper. For an extra depth of flavor, add the rotisserie chicken carcass to the pot at this stage. Taste the broth and adjust as needed, adding a spoonful of "Better Than Bouillon" chicken base or chicken bouillon cubes/powder if desired. Tip: Tasting the broth before adding more salt is crucial, as the bouillon will add saltiness.
Simmer with Carcass (Optional): If using the chicken carcass, let the broth simmer for 15-20 minutes to fully extract flavor, then carefully remove the carcass with tongs before adding noodles.
Cook the Noodles: Bring the soup to a boil, add the noodles—whether uncooked homemade egg noodles or dry store-bought pasta. Cover the pot with a lid, then immediately remove it from the heat. Let the noodles sit in the hot broth, covered, allowing them to cook gently until they reach an al dente texture. This method prevents overcooking, especially with store-bought noodles, as they’ll continue to soften without direct heat.
Add the Chicken: Stir in the rotisserie chicken meat and give the soup one final taste. Adjust the seasoning if needed, adding more salt, pepper, or herbs to taste.
Garnish with fresh parsley. Serve and enjoy.
Store Leftovers: Allow the soup to cool, then store any leftovers in an airtight container in the refrigerator for up to 4-5 days, depending on the freshness of the chicken used.

Notes

To store: Keep the soup in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken.

To freeze: Let the soup cool completely, then transfer to a freezer-safe container and freeze for 2-3 months. Thaw in the refrigerator overnight or warm gently on the stove over medium heat.

Nutrition

Course: Soup recipes

Cuisine: American

Keyword: best chicken noodle soup recipe, homemade chicken noodle soup

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