If you’re craving something warm, comforting, and utterly satisfying, you can’t go wrong with my Homemade Chicken Noodle Soup Recipe. This isn’t just any soup — it’s the kind that hugs you from the inside out and tastes like it took hours, even though it’s pretty straightforward. Whether you’re feeling under the weather or just want a cozy meal, this recipe is my go-to, and I promise you’re going to love it just as much as I do.

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Why You’ll Love This Recipe

Classic Comfort Food: This recipe brings that nostalgic, homemade flavor that just feels like a warm hug.
Easy and Quick: Despite its rich taste, it comes together swiftly — perfect for weeknights or a quick fix when you’re craving comfort.
Customizable: You’ll find it easy to tweak the seasonings or add your favorite veggies without losing that classic taste.
Family Favorite: Trust me, my family literally goes crazy for this, and I bet yours will, too.

Two white bowls sit on a white marbled surface, each filled with a clear golden broth soup. Inside the soup are three main layers: bright orange carrot cubes scattered throughout, shredded pale pink chicken pieces, and yellow twisted egg noodles floating, mixed with small chopped green herbs and translucent onion bits. The colors mix well, creating a warm and fresh look. photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Noodle Soup, chicken noodle soup recipe, comforting chicken soup, easy homemade chicken soup, cozy chicken noodle soup

Ingredients You’ll Need

This Homemade Chicken Noodle Soup Recipe relies on simple, wholesome ingredients that come together beautifully. I always recommend using fresh vegetables and good-quality chicken stock for the best flavor — trust me, it makes a difference you can taste!

Flat lay of a small pat of butter, two fresh celery ribs with leaves, three large bright orange carrots, a single garlic clove, a white ceramic bowl filled with golden chicken stock, a small white bowl of coarse sea salt, a small white bowl of freshly ground black pepper, a small white bowl containing dried rosemary sprigs, another small white bowl with dried thyme leaves, a small white bowl with crushed red pepper flakes, a neat pile of homemade egg noodles, a small mound of shredded rotisserie chicken breast, and a small white bowl of chicken bouillon granules placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Chicken Noodle Soup, chicken noodle soup recipe, comforting chicken soup, easy homemade chicken soup, cozy chicken noodle soup

Butter: Adds a silky richness to the base — don’t skip it, as it wakes up the veggies.
Celery: Gives that traditional soup crunch and subtle earthiness.
Carrots: Sweetness and color that brighten the broth.
Garlic: Just a hint to deepen the overall flavor without overpowering.
Chicken stock (or broth): The soul of the soup — homemade is best, but quality store-bought works too.
Salt: Essential for seasoning, but add carefully and taste as you go.
Black pepper: Freshly ground adds a nice warming kick.
Dried rosemary: I love this herb’s subtle piney note; it pairs perfectly with chicken.
Dried thyme: Adds earthiness and layers of flavor.
Crushed red pepper flakes: Just a pinch to give the broth a very gentle heat.
Homemade egg noodles (or dry pasta): If you have time, fresh egg noodles make it next level, but dry ones work wonderfully too.
Rotisserie chicken: This is my secret shortcut — flavorful and tender chicken without extra fuss.
Better than bouillon chicken flavor (or bouillon granules): This is my trick for boosting that savory depth — add it gradually and taste as you go.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Homemade Chicken Noodle Soup Recipe is! I often tweak it based on what we have in the fridge or dietary needs — feel free to make it your own.

Use different pasta shapes: I sometimes swap egg noodles for farfalle or other bite-size pasta to mix things up or to suit what’s on hand.
Add extra veggies: When I want it heartier, I throw in chopped spinach, peas, or even zucchini — just add them toward the end to keep them vibrant.
Make it gluten-free: Use gluten-free noodles or spiralized veggies as noodle substitutes, and opt for gluten-free broth.
Spicy kick: For those who like a bit more heat, I love adding a dash of cayenne or extra red pepper flakes.

How to Make Homemade Chicken Noodle Soup Recipe

Step 1: Sauté the Aromatics

Start by melting butter in a large stockpot over medium-high heat. Toss in diced celery and carrots, then sauté them for about 3 minutes — just until they start to soften and get a little shine to them. Then, add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn. This step builds the foundation of flavor, so don’t rush it.

Step 2: Build the Broth

Pour in the chicken stock along with the dried herbs — rosemary, thyme — and red pepper flakes. Season with salt and pepper. Now here’s where I always recommend tasting the broth carefully before adding more salt or the “better than bouillon” chicken flavor. You want it rich but balanced. Bring it all to a gentle boil.

Step 3: Cook the Noodles

Add your noodles directly to the boiling broth. Whether you’re using homemade egg noodles or store-bought dry pasta, cook them until they’re just al dente. I can’t stress enough how important this part is — if you overcook them, you’ll wind up with mushy noodles because they continue softening in the soup even after the heat is off. As soon as they’re tender but still have a bit of bite, get them off the heat.

Step 4: Add the Chicken and Final Seasoning

Shred the rotisserie chicken meat and stir it into the pot. Give your soup a final taste — now’s the time to tweak the seasoning with more salt, pepper, or a bit more “better than bouillon” if it needs an extra punch. I love doing this last check because the chicken and noodles mellow everything out, and a little extra seasoning can bring everything back to life.

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Pro Tips for Making Homemade Chicken Noodle Soup Recipe

Don’t Overcook the Veggies: Keep them slightly crisp at first—they soften more in the broth, maintaining great texture.
Use Rotisserie Chicken: It’s a quick shortcut that adds incredible flavor and moistness without extra work.
Taste as You Go: Season gradually—broth can vary in saltiness, so it’s best to add seasonings in small amounts and adjust.
Cool Before Refrigerating: Let soup cool a bit before sealing to keep your fridge fresh and storage safe.

How to Serve Homemade Chicken Noodle Soup Recipe

A white bowl filled with clear golden broth containing curly yellow noodles, bright orange carrot cubes, soft white onion pieces, light beige shredded chicken, and small green parsley leaves scattered on top, all resting on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 - Homemade Chicken Noodle Soup, chicken noodle soup recipe, comforting chicken soup, easy homemade chicken soup, cozy chicken noodle soup

Garnishes

I like to finish this soup with a sprinkle of fresh parsley or chives—it adds a burst of color and freshness that really lifts the whole bowl. Sometimes a squeeze of lemon juice brightens the flavors beautifully, and a few grinds of black pepper on top never hurt either.

Side Dishes

For sides, a crusty baguette or buttery dinner rolls are my favorite accompaniments. A simple green salad pairs nicely when you want something lighter on the side. When I’m indulgent, I serve garlic bread — it’s irresistible dipped in that warm, herby broth.

Creative Ways to Present

For a special gathering, I like serving this soup in mini soup crocks or hollowed-out bread bowls — so fun and cozy! Adding a little dusting of fresh herbs or a delicate swirl of cream makes it look restaurant-worthy without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge, and it stays delicious for up to 4-5 days. I recommend separating the noodles if you expect to keep it longer so they don’t get mushy soaking in the broth overnight.

Freezing

This soup freezes beautifully — just leave the noodles out if you can and add fresh ones when reheating. When I freeze, I portion the soup into containers and thaw in the fridge overnight for best texture when reheated.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If noodles were stored separately or fresh added, toss them in last minute so they don’t overcook. A splash of broth or water helps loosen it up if it thickened too much.

FAQs

Can I use store-bought broth instead of homemade?

Absolutely! While homemade broth adds extra depth, many good-quality store-bought chicken broths work well and save time. Just look for low-sodium options so you can control the seasoning.
Can I make this soup vegetarian?

You can make a vegetarian version by swapping chicken broth for vegetable broth and replacing chicken with hearty vegetables or plant-based protein like tofu or chickpeas. Just adjust seasonings accordingly.
How do I prevent the noodles from getting mushy?

The key is to cook noodles just until al dente and remove the pot from heat immediately. Also, adding them right before serving or storing noodles separately helps avoid mushiness.
Can I use raw chicken instead of rotisserie chicken?

Yes! You can poach raw chicken breasts in the broth until cooked through, then shred and return to the soup. It takes a bit longer but works great.

Final Thoughts

This Homemade Chicken Noodle Soup Recipe has become a staple in my kitchen — it’s the one pot meal that feels like a warm embrace and always hits the spot no matter the season. I hope you try it out soon and find as much comfort and joy in it as I do. It’s perfect for sharing, soothing, and savoring, and I’m confident it’ll become a favorite in your recipe collection, too.