Homemade chicken noodle soup is easy to make from scratch with simple ingredients and always full of delicious flavor. It’s so comforting on a chilly day!

Chicken noodle soup in a white bowl with bread.

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Easy Chicken Noodle Soup

This easy homemade chicken noodle soup is on of my favorite soup recipes! I’s the perfect recipe for when you don’t have hours to stand at the stove yet want a soup that has all the classic taste.

Whenever I feel a cold coming on, I always crave a bowl of this soup, chicken lemon orzo soup or chicken dumpling soup. Made with chicken, vegetables, broth and noodles, it’s a comfort meal that is actually pretty healthy, too.

Recipe Ingredients

Chicken noodle soup ingredients on countertop.

Find the full printable recipe with specific measurements below.

  • Chicken: I like to use chicken breasts cut up in bite-sized pieces for quicker cooking, you could also use chicken thighs.
  • Veggies: Onions, garlic, carrots, and celery give this soup it’s heartiness and fresh flavors.
  • Flour: Cooking this before adding any liquid helps toast out the flavor and thicken the soup.
  • Seasonings: Thyme, parsley, salt, and pepper give this soup a nice boost of flavor.
  • Broth: Chicken broth helps cook the vegetables and chicken, as well as act as the backdrop to bring everything together.
  • Lemon juice: Just a little bit of citrus to brighten the soup.
  • Noodles: Homemade egg noodles are my favorite and cook pretty quickly. Store-bought works, too!

How to Make Homemade Chicken Noodle Soup

Showing how to make chicken noodle soup in a 4 step collage.
  1. Cook onions and garlic. In a medium-sized or large stockpot, melt butter over medium-heat. Add onions and cook for 2 minutes. Stir in garlic and cook until onions are translucent. Then slowly add in flour and stir until it forms into a thick, golden brown paste.
  2. Add chicken stock, veggies and spices. Slowly whisk in chicken stock and bring to a light simmer. Then add chicken, carrots, celery, lemon juice, parsley and thyme. Simmer until vegetables are tender, about 8-10 minutes.
  3. Stir in noodles and simmer. Add the egg noodles and simmer for an additional 8-10 minutes, or until both the noodles and chicken are cooked in this soup.
  4. Serve. Remove from heat and season with salt and pepper. Top with fresh parsley for the best chicken soup!
Chicken noodle soup cooked in a blue pot.

Tips and Variations

  • You can use shredded rotisserie chicken to make it an even easier homemade chicken noodle soup.
  • This recipe also tastes great with leftover roasted turkey from the holidays. You can also sub homemade turkey stock for chicken stock.
  • Egg noodles are my favorite pasta, but rotini, or elbow noodles would also taste delicious.
  • When chopping up the vegetables, be sure to chop them evenly (all the same size) in order to have them properly cook together.
  • Mix up the herbs by using rosemary, bay leaves or oregano.

Storage

  • To store: Cool completely then store in an airtight container in the refrigerator up to two days.
  • To freeze: Do not add noodles if you plan to freeze this soup. Allow the chicken noodle soup to cool and then place in a zip top bag or freezer container. When ready to use, thaw in the refrigerator. Then reheat on the stove or in the microwave (cook the noodles separately while it reheats). Add the cooked noodles into the bowls first, then ladle the soup on top.
Noodle soup with chicken and vegetables in a white bowl.

More chicken noodle soup recipes include my chicken noodle casserole recipe Instant Pot chicken noodle soup and slow cooker chicken noodle soup!

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bowl of chicken noodle soup

Easy Homemade Chicken Noodle Soup

5 from 15 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5
Homemade chicken noodle soup is easy to make from scratch with simple ingredients and always full of delicious flavor. It's so comforting on a chilly day!
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Ingredients 

  • 2 Tablespoons salted butter
  • 1 cup sliced carrots
  • ½ cup chopped yellow onion
  • ½ cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound boneless, skinless chicken breast , cut into bite-sized pieces
  • 2 Tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 Tablespoon fresh lemon juice
  • 2-3 Tablespoons chopped fresh parsley , plus more for topping (optional)
  • ½ teaspoon ground thyme
  • 1 ½ cups dry egg noodles
  • Salt , to taste
  • Ground black pepper , to taste

S&P, to taste

Instructions

  • Saute vegetables. In a medium-sized stockpot over medium heat, melt 2 Tablespoons butter. Add 1 cup carrots, 1/2 cup celery and 1 cup onions. Cook for a few minutes. Then stir in 1 teaspoon garlic and cook until the onions become translucent. Slowly whisk in 2 Tablespoons flour until it becomes a thick paste and turns a light golden brown.
  • Add chicken and seasonings. Add 1 pound chicken pieces, 1 Tablespoon lemon juice, 2-3 Tablespoons parsley and 1/2 teaspoon thyme. Slowly whisk in 4 cups chicken stock and bring to a light simmer. Simmer 5 minutes, or until the vegetables are tender.
  • Add noodles. Stir in 1 1/2 cups egg noodles and simmer 8 to 10 minutes, or until the noodles and chicken are cooked through. Remove from heat and season with salt and pepper.
  • Serve warm and top with fresh parsley, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

To freeze: Prepare as directed, however omit the egg noodles. Let soup cool, then place in a zip-top bag or freezer container and store in freezer. To thaw, place in refrigerator (set in a pan so it doesn’t make a mess) or in the sink. Then reheat on the stove or in the microwave (cook the noodles separately while it reheats). Stir in the noodles and serve.

Nutrition

Calories: 288kcal, Carbohydrates: 22g, Protein: 27g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 85mg, Sodium: 446mg, Potassium: 716mg, Fiber: 2g, Sugar: 5g, Vitamin A: 4641IU, Vitamin C: 8mg, Calcium: 38mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Chicken noodle soup in a white bowl with bread on side..