Homemade chicken noodle soup is the ultimate comfort food — warm, soothing, and filled with love in every spoonful.
When you take the time to make it from scratch, something magical happens — the broth turns rich and flavorful, the noodles stay tender, and every bite feels like home.
Your family will love the cozy aroma that fills the kitchen, and you’ll love how simple it is to bring this nourishing classic together.
Perfect for chilly days, sick days, or whenever you need a little comfort in a bowl.
For the Chicken Noodle Soup
- Butter – Adds a touch of richness and helps the vegetables soften and release their flavor.
- Celery – Brings a light, savory flavor and essential texture to the broth.
- Carrots – Add natural sweetness and beautiful color to the soup.
- Garlic – A little goes a long way; it deepens the overall flavor of the broth.
- Chicken Stock or Broth – The heart of the soup! Use homemade stock for the richest, most comforting flavor (or a good-quality store-bought broth).
- Salt & Black Pepper – Start with a little, then taste and adjust. Seasoning makes the broth shine.
- Rosemary & Thyme – Classic herbs that give this soup its cozy, homestyle aroma.
- Crushed Red Pepper Flakes – Optional, but adds a gentle warmth and depth.
- Egg Noodles – Homemade noodles are wonderful, but any dry egg noodles or small pasta (like farfalle) work beautifully.
- Cooked Chicken – Rotisserie chicken is perfect for ease and flavor, but you can also use any cooked shredded chicken.
- Chicken Base or Bouillon – A little scoop enhances the broth’s flavor if you’re using store-bought stock.
- Can I use store-bought broth instead of homemade stock?
Absolutely! I love using homemade stock when I have it — it gives the soup a rich, deep flavor that’s hard to beat. But let’s be real: sometimes you just need soup now. A good-quality store-bought broth works perfectly.
Tip: Choose a low-sodium one so you can season to taste later — that way, you control the salt, not the box!
- How do I stop the noodles from going mushy?
The secret? Timing! Add your noodles toward the very end of cooking and pull the pot off the heat as soon as they’re just tender. The broth’s residual heat will finish them off.
If you’re planning to freeze or save leftovers, cook the noodles separately and stir them in fresh when reheating — no soggy pasta here! - What kind of pasta works best?
Classic egg noodles are my go-to (they soak up the flavor beautifully), but feel free to get creative. Farfalle, macaroni, ditalini — any small pasta shape will do the trick.
Just check the cooking time on the package and shave off a minute or two so they stay perfectly al dente. - What’s the best chicken to use?
Rotisserie chicken is your best friend here — it’s quick, juicy, and full of flavor. Plus, you can use the bones later to make your own stock (hello, no waste!).
If you’re using raw chicken, toss it into the broth early on so it poaches gently and stays tender. Then shred it before serving — easy and delicious. - Can I make it ahead or freeze it?
Yes, and it reheats like a dream! Let the soup cool completely before storing it in the fridge (4–5 days) or freezer (up to 3 months).
Just one thing: if you’re freezing it, undercook or skip the noodles — they’ll soften more when reheated. Add fresh noodles later for that just-made texture.
Chicken Noodle Soup (From Scratch)
A cozy classic that tastes like home! Tender chicken, hearty veggies, and silky noodles all simmered in a rich, golden broth — this homemade chicken noodle soup is pure comfort in a bowl.
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Servings: 8
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* Chicken: Rotisserie makes this fast and flavorful—see Variations for using raw chicken.
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Ingredients
For the soup- ½ tablespoon butter (about 7 g)
- 2 ribs celery, diced
- 3–4 large carrots, diced
- 1 garlic clove, minced
- 10 cups chicken stock or broth* (about 2.4 L)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon dried rosemary (more to taste)
- ⅛ teaspoon dried thyme
- ⅛ teaspoon crushed red pepper flakes (optional)
- 1 batch homemade egg noodles or 4 cups dry egg noodles/farfalle/other small pasta
- 3 cups rotisserie chicken, shredded (about 12 oz / 340 g)*
- 1 teaspoon chicken base (e.g., Better Than Bouillon), or bouillon granules/cubes, to taste
* Chicken: Rotisserie makes this fast and flavorful—see Variations for using raw chicken.
Step-by-step
- Sauté aromatics (3–4 min). Melt butter in a large pot over medium-high heat. Add celery and carrots; cook 3 minutes. Stir in garlic; cook 30 seconds until fragrant.
- Season the broth. Pour in chicken stock. Add rosemary, thyme, red pepper flakes (if using), 1 tsp salt, and pepper. Taste; stir in a spoonful of chicken base or bouillon if the flavor needs more depth.
- Cook the noodles. Bring to a boil. Add noodles and cook just to al dente.
- Using store-bought noodles? Pull the pot off the heat the moment they’re barely tender—carryover heat will finish them.
- Finish. Stir in shredded chicken. Taste and adjust salt/pepper and herbs as needed.
- Serve or store. Ladle into bowls. Refrigerate leftovers in an airtight container for 4–5 days (depends on freshness of your chicken).
Notes & Pro Tips
- Homemade stock: If you buy a rotisserie chicken, use the meat for the soup and the carcass for stock. Stock can be made ahead and frozen so soup night is a breeze.
- Boosting store-bought broth: A little chicken base (like Better Than Bouillon) adds body and savoriness.
Variations & Dietary Swaps
- Using raw chicken: Add raw boneless thighs/breasts/tenders directly to the simmering seasoned broth in Step 2. Simmer ~5 minutes (time varies by cut and thickness) before adding noodles; shred or slice and return to pot.
- Gluten-free: Use gluten-free egg noodles or make homemade egg noodles with a 1:1 gluten-free all-purpose flour blend.
- Heat level: Adjust crushed red pepper or omit for a milder soup.
Make-Ahead & Freezing
- Best for make-ahead: Use homemade noodles (they hold up better). If using dry noodles, cook the broth (Steps 1–2) ahead. Day-of, bring broth to a boil, cook noodles, then add chicken.
- Freeze: Cool completely; freeze up to 2–3 months. Thaw overnight in the fridge or gently reheat on the stove. If using store-bought noodles, undercook slightly before freezing to prevent sogginess later.
Macro-Friendly Variation (as provided)
- 24 oz rotisserie chicken, low-sodium chicken broth, 5 cups dry egg noodles.
- Per serving (8 servings, ~406 g each): 313 kcal; 5 g fat; 24 g carbs; 34 g protein.
