Homemade Chicken Noodle Soup Recipe
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If you need comfort food and have only pantry staples, this Homemade Chicken Noodle Soup Recipeis going to make you very happy! If you have carrots, onions, celery, broth, and any kind of pasta – we’re in business!
Making soup from scratch really isn’t difficult and sure beats the canned varieties. This is a really basic recipe that you can make quickly have on the table in about 20-30 minutes.
This is a soup I make whenever we’re not feeling well, or just need a soup-day. When anyone in my household gets a cold and feels miserable, this soup is always on the menu! It’s exactly what we all feel like.
My kids love this soup – I mean, what is not to love? Chicken, veggies and noodles are all good things. I feel good knowing that I can make delicious food to comfort my family, that they will actually eat and enjoy. I feel like there are bonus points when my kids eat what I make without complaint.
If you want something even cozier than soup, make this chicken and dumplings next.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- It uses basic ingredients like chicken breasts, carrots, onions, celery, chicken stock, and seasoning.
- The recipe is super easy to follow (and I’ve included pictures of the steps below).
- You can use homemade chicken broth (or stock – recipe below)
- Chicken noodle soup is healthy – and will fill your tummy without irritating it as well as hydrate you while you recover!
For more soup, how about my 15 bean soup (made in the crockpot), Corn Chowder, or this YUMMY Chicken Tortilla Soup?!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Butter. Adds richness and helps soften the veggies at the start. I always use salted butter, but unsalted works too – just adjust salt later if needed.
- Garlic. Brings that cozy, classic soup flavor. Fresh minced garlic is best, but you can use about 1 teaspoon garlic powder if you’re in a pinch.
- Onion, celery, and carrots (mirepoix). This is the flavor base of the soup. Mirepoix is just a mix of onion, celery, and carrots cooked together to build depth and that classic chicken soup taste. Try to dice everything about the same size so it cooks evenly and you don’t end up with some pieces too soft while others are still crunchy.
- Chicken stock. The base of the soup, so use one you like the taste of. Chicken broth works too, but stock usually has a richer flavor. Low sodium is a good option so you can control the salt.
- Chicken. Cooked and diced chicken keeps this easy. Rotisserie chicken is perfect here and saves time. You can also use leftover chicken or quickly cook and shred your own.
- Small pasta. Ditalini is great, but any small pasta like elbow, small shells, or orzo will work. Keep an eye on it so it doesn’t overcook.
- Poultry seasoning. Adds that classic herby flavor without needing a bunch of separate spices. You can swap in a mix of dried thyme, sage, and parsley if needed.
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How to cook chicken for soup
It’s super easy. I typically use leftover rotisserie chicken, but whenever I have a hankering to make this, here’s what I do:
Poaching
Add chicken breasts, a little salt and pepper and enough water or chicken broth to cover the chicken to a saucepan. Heat to a simmer, and cook until chicken reaches 165F. Cool completely, before dicing.
Instant Pot
Season the chicken breasts, and add to the instant pot, using the trivet. Add 1 cup of water or chicken broth to the pot.
Cover, seal and set to high pressure for 10 minutes. Do a quick release. Cool completely before dicing.
How to make chicken noodle soup from scratch
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpMelt some butter in a dutch oven or large pot over medium heat and cook the onion, celery, and garlic. Season with salt and pepper. Cook until the veggies soften then add the remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes (or until carrots are cooked and pasta is tender)
Kylee’s Notes
Add a couple of bay leaves while simmering for a yummy savory flavor. Remove before serving!
A fresh squeeze of lemon juice will really brighten this soup.
If you don’t have carrots, onions or celery, you can use whatever you have. Vegetable noodle soup is totally a thing.
Keep the basic amounts the same (vegetables and liquids), and play around with seasoning types. Italian seasoning is a good one that most people have, and it does very well in this soup.
Freezing instructions
To freeze – cool the soup completely, and place in airtight containers with lids. Leave a little room for it to expand when it freezes.
To reheat – thaw and warm gently in a saucepan or in the microwave.
FAQs
Yes! Especially if you use homemade chicken stock or broth made from simmering chicken bones and vegetables.
I make chicken noodle soup with chicken breast, but you can use a rotisserie chicken, leftover roasted chicken. Whatever you have. I have included how to cook chicken JUST for soup, below.
Egg noodles are GREAT, as is orzo, ditalini, shells – any small pasta will be amazing in this. If you’re into tiny pasta in cozy broth, you’ll love pastina for an easy comfort bowl.
More recipes to love
Try these easy soup recipes:
- Loaded Baked Potato Soup – like comfort in a bowl. A recipe that is easily doubled or tripled to feed a crowd.
- Asian Style Chicken & Corn Soup – packed with flavor – warming and filling, perfect for the whole family!
- Homemade Tomato Soup – made from scratch, this easy soup recipe can be made from pantry staples, and FAST!
- Cheesy Cauliflower Soup – serious comfort food, and as a bonus – it comes with a dose of vegetables! Family friendly, and perfect for cold days!
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Chicken Noodle Soup
Ingredients
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 onion diced
- 4 celery stalks diced
- 4 large carrots peeled and diced
- 64 ounces chicken stock
- 2-3 large chicken breasts cooked and diced
- 1 1/2 cup small pasta we used ditalini
- 2-3 tablespoons poultry seasoning
Instructions
- In a large pot, melt 2 tablespoons butter and add 3 cloves garlic (minced), 1 onion (diced), and 4 celery stalks (diced). Cook until the celery and onions are translucent.
- Add the remaining ingredients (64 ounces chicken stock, 4 large carrots (peeled and diced), 2-3 large chicken breasts, 1 1/2 cup small pasta, and 2-3 tablespoons poultry seasoning).
- Bring to a boil, then reduce to a simmer for 20 minutes.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This was originally posted in 2012, and has been updated with new photos to improve reader experience.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
This is now officially my favorite chicken noodle soup recipe. My family enjoyed it so much that less than a week later we made it again. I changed up the pasta and used 2 cups of ditalini instead and it was a hit.
Simple and delicious!
Nothing can be more comforting than a bowl of soup. Chicken and noodles best combination ever! Comforting and healthy too. Looks so delicious!
What an amazing version of such a classic recipe. After trying it, it is now my go-to winter weekday meal – especially when the family is feeling under the weather.
Homemade chicken noodle soup is the ultimate comfort in a bowl and possibly the partial cure to all of the world’s issues…lol! This has become quite the regular in our home especially in these times.