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This easy homemade chicken noodle soup recipe is cozy, satisfying, and made from scratch with simple everyday ingredients. It has just 10 minutes of prep and will get you through those chilly days!
Why you’ll love it
There’s nothing better than a piping hot bowl of classic chicken noodle soup to bring to a friend when they’re under the weather or to make for yourself when you’re feeling blue. This comforting, simple chicken soup is number one in my heart.
While my Creamy Chicken Noodle Soup is a reader favorite, this is perhaps the quintessential chicken soup recipe. It’s basic in the most positive way possible, meaning you’re going to make an exceptionally tasty homestyle soup with just a few inexpensive pantry ingredients.
What you’ll need
- Olive oil and butter – for sautéing
- Onion, carrots, celery – this is a rich and super tasty base to many soups and sauces. I prefer sweet (Vidalia) onions, but yellow or white is fine.
- Garlic – I can’t resist adding a little for more savory depth. It’s simple to mince with my trusty garlic press where you don’t even need to peel the cloves.
- Chicken broth – it’s another savory layer of flavor
- Chicken breasts – boneless, skinless is what I picked. They cook right in the soup.
- Italian seasoning – if you’re a regular reader, you know that this fragrant herb blend is a staple in my kitchen since it’s very tasty and comes all in a single, convenient jar
- Noodles – I just love egg noodles in this soup since they’re so hearty and thick
- Parsley – for a burst of freshness
Can I use chicken thighs or rotisserie chicken?
- Sure! I used chicken breasts, but feel free to swap them for thighs. They’re very flavorful and are less likely to dry out if you cook them for a bit too long. I like the chicken breasts for ease since they’re effortless to shred, though.
- If you want to use leftover Roast Chicken or rotisserie chicken, simply add it in towards the end of the cooking time so it doesn’t get dry or overcooked. You’re just aiming to warm it through.
- Unless you’re using oversized chicken breasts, they should be cooked if you follow the recipe instructions. With that said, the best way to tell when chicken is cooked is to use an instant read meat thermometer. Chicken is safe at 165F. It can go from perfectly cooked to overcooked and dry in a hurry, so it’s one of my favorite kitchen tools to keep around to prevent that.
How to make chicken noodle soup
This is an overview, and full ingredients & instructions are in the recipe card below.
- Melt the butter and oil in a soup pot and sauté the onion, carrots, and celery for 5-7 minutes or a touch longer. A little light browning adds more flavor.
- Stir in the garlic, then add in the chicken broth, water, chicken breasts, and Italian seasoning. Bring the soup to a boil, then cover the pot with the lid slightly ajar, reduce the heat, and simmer for 15 minutes.
- Uncover the pot, add in the egg noodles, and simmer until the chicken is cooked and noodles are al dente. Take the chicken out of the pot, cut it up or shred it, then add it back in. Season the soup with salt & pepper, and garnish with fresh parsley.
Substitutions and variations
- You can swap the egg noodles for a different kind of pasta if you wish.
- Sub the dried Italian seasoning for 1/4 teaspoon dried thyme if that’s all you’ve got on hand or don’t care for a particular herb in the Italian blend.
- You can use all chicken broth instead of the chicken broth and water combo I use. I like it so that you only have to open one 32 ounce/4 cup carton of broth.
- Add in a couple tablespoons of freshly squeezed lemon juice to brighten up the flavor if that’s your thing! I often do.
What to serve with chicken noodle soup
- All you really need is a bowl and a spoon, but I am definitely a fan of eating chicken noodle soup with a big, hearty slice of fresh bread, especially sourdough. It’s extra comforting that way.
- If you’re craving a soup and salad combo, why not try my popular 10 Minute Homemade Caesar Dressing with romaine lettuce, parm, and croutons along with it.
Leftovers and storage
- Chicken noodle soup will last 3-5 days in the fridge, but note that the noodles will soak up some of the broth, so you may need to add more chicken broth when you’re reheating to compensate.
- It’s best to warm up this soup over a low heat in a small saucepan, giving it the occasional stir.
- The noodles will go a bit soggy if you freeze this soup, so I recommend making the soup without noodles if you’re planning on freezing the bulk of this soup. Simply add cooked noodles to individual portions of the thawed soup when you’re warming it up!
Hope you enjoy this chicken noodle soup from scratch! Made this recipe? Leave me a rating and review below. As always, tag me #saltandlavender on Instagram if you made this or any other recipe.
Easy Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 medium carrots peeled & sliced
- 2 sticks celery chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 1.5 pounds uncooked chicken breasts boneless skinless
- 1/2 teaspoon Italian seasoning
- 2 cups uncooked egg noodles
- Salt & pepper to taste
- 1 tablespoon fresh parsley chopped
- Add the oil, butter, onion, carrots, and celery to a soup pot. Sauté over medium-high heat for 5-7 minutes.
- Stir in the garlic and cook for 30 seconds or so.
- Add in the chicken broth, water, chicken breasts, and Italian seasoning.
- Turn the heat up to high and bring the soup to a boil, and once it's boiling, reduce the heat, cover the pot (with the lid slightly ajar), and simmer for 15 minutes.
- Stir in the noodles and cook for another 8 minutes, with the lid off, stirring occasionally so the noodles don't stick to the bottom of the pot. You may need to turn the heat up a bit again so it's boiling gently.
- Take the chicken out of the pot and cut it up/shred it, then add it back in. It should be cooked through, but you can always give it a few more minutes if it's not (chicken is safe to eat at 165F).
- Season the soup with salt & pepper as needed (I am generous with both) and add in the fresh parsley.
- Serves 4-6 depending on how much people eat.
- Feel free to swap the chicken breasts for thighs. If you want to use already cooked/rotisserie chicken, add it in towards the end so it doesn’t overcook.
- Anything from 1-1.5 pounds of chicken will work (this is about 2 medium-to-large chicken breasts).
- Chicken can go from undercooked to overcooked quickly, so I recommend using an instant read meat thermometer whenever cooking chicken so you’re not guessing.
- The noodles will soak up the broth the longer they sit, so you may need to add more chicken broth to leftovers.
- Try the Crockpot version or the Instant Pot version.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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