Chicken Noodle Soup Recipe: A Comforting Classic Made from Scratch
Few dishes warm the heart and soul quite like a steaming bowl of chicken noodle soup. Whether you’re curled up on a chilly day, recovering from a cold, or just in need of some homemade comfort, this classic recipe delivers. Made from scratch with simple, wholesome ingredients—tender chicken, hearty vegetables, and savory broth—this soup is a nourishing staple you’ll want to make again and again.
This version uses real aromatics and chicken base to develop deep flavor without the need for pre-made broth, making it budget-friendly, easy, and deliciously satisfying. From the first simmer to the last spoonful, it’s pure comfort in a bowl.
Why You’ll Love This Recipe
- 🥣 Ultimate Comfort Food – Perfect when you’re under the weather or just need something warm and soothing.
- 🥕 Made with Fresh, Whole Ingredients – No preservatives, no shortcuts, just real food.
- 🕰️ One-Pot Wonder – Minimal cleanup and maximum flavor.
- 🐔 Great Use for Leftover Chicken – Perfect for rotisserie or meal-prepped chicken.
- 🍲 Meal Prep Friendly – Freezes well and tastes even better the next day.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 3 whole carrots, peeled and chopped
- 3 celery ribs, chopped
- 1 yellow onion, diced
- 3 garlic cloves, minced
Seasoning & Broth
- Salt, to taste
- Black pepper, to taste
- 2 bay leaves
- 10 cups water
- 10 teaspoons chicken base (or substitute with low-sodium chicken bouillon or broth)
Protein & Noodles
- 3 cups cooked shredded chicken (rotisserie, poached, or leftover roasted chicken)
- 3 cups wide egg noodles
Fresh Herbs
- ¼ cup fresh parsley, chopped
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion, season with a pinch of salt and black pepper, and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and cook for 1 minute, just until fragrant.
🍽️ Sautéing the aromatics builds the flavorful base for your broth—don’t rush this step.
Step 2: Cook the Vegetables
Add the chopped carrots and celery to the pot.
Cook for another 5 minutes, stirring occasionally, to begin softening the vegetables.
Step 3: Build the Broth
Pour in 10 cups of water and drop in the 2 bay leaves.
Turn the heat to high and bring the mixture to a boil.
Once boiling, stir in the chicken base until fully dissolved.
Reduce the heat to medium-low, cover, and let simmer for 25 minutes, or until vegetables are tender.
💡 Using chicken base gives your soup a full, rich flavor without needing boxed broth.
Step 4: Add Chicken and Noodles
Stir in the shredded chicken and egg noodles.
Simmer uncovered for about 8 minutes, or until the noodles are tender and cooked through.
Step 5: Garnish and Serve
Remove the bay leaves.
Stir in the freshly chopped parsley for a vibrant, herbaceous finish.
Ladle into bowls and serve hot with crusty bread or saltine crackers for a classic combo.
Expert Tips & Variations
👨🍳 Expert Tips
- No chicken base? Use 10 cups of low-sodium chicken broth in place of water + base.
- For richer broth, add a splash of bone broth or simmer with a chicken carcass or bones before straining.
- Make it creamy: Stir in ½ cup of heavy cream or a splash of milk at the end for a creamy twist.
🔄 Variations
- Low-carb version: Swap egg noodles for zucchini noodles or cauliflower rice.
- Spicy kick: Add red pepper flakes or a dash of hot sauce while sautéing the onions.
- Herb swap: Use thyme, rosemary, or dill if you don’t have parsley on hand.
Important Notes
- Don’t overcook the noodles—they’ll continue to absorb liquid even after the soup is removed from heat.
- For best texture, store noodles separately if making the soup ahead or freezing.
- Taste and adjust salt at the end—especially if your chicken base is salty.
Nutritional Information (Per serving, based on 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | ~28g |
| Carbohydrates | ~28g |
| Fat | ~10g |
| Fiber | ~3g |
| Sodium | ~950mg |
Nutrition will vary depending on the type of chicken base and noodles used.
Frequently Asked Questions (FAQ)
Can I use raw chicken instead of cooked?
Yes. Add raw chicken breasts or thighs in Step 3 and simmer until fully cooked (about 20–25 minutes). Remove, shred, and return to the pot before adding noodles.
How do I store leftovers?
Store cooled soup in airtight containers in the fridge for up to 4 days. For best results, store noodles separately to avoid mushiness.
Can I freeze chicken noodle soup?
Yes, but freeze without noodles, as they become mushy after thawing. Add freshly cooked noodles when reheating.
What are the best noodles to use?
Wide egg noodles are traditional, but you can use rotini, orzo, or even rice for a gluten-free option.
Is this soup good for colds?
Absolutely. It’s hydrating, full of protein, and the hot broth helps soothe sore throats and stuffy noses—just like grandma’s remedy!
🥄 Wrap-Up: Homemade Chicken Noodle Soup from Scratch
There’s nothing quite like the timeless comfort of homemade chicken noodle soup. Whether you’re cooking for loved ones, looking to prep healthy meals for the week, or just craving something cozy, this recipe is a go-to classic you’ll come back to again and again.
Grab your favorite soup pot and give it a try—comfort is just one bowl away.