If you’re craving comfort in a bowl, this Homemade Chicken Noodle Soup Recipe is exactly what you need. It’s cozy, simple, and filled with tender chicken, fresh veggies, and flavorful broth that warms you from the inside out. Stick around—I’m sharing all my tips to help you get it just right every time.

The image shows a black ladle lifting a serving of chicken noodle soup from a bowl. The ladle holds layers of light beige shredded chicken pieces on top, bright orange carrot slices next to it, and translucent celery chunks underneath, all mixed in a clear golden broth. Thin strips of pale yellow noodles are scattered around the ladle, floating in the broth with small green parsley bits. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Chicken Noodle Soup Recipe
Top Tip
How to Serve Homemade Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Noodle Soup Recipe

Why You'll Love This Recipe

This Homemade Chicken Noodle Soup Recipe holds a special place in my heart because it’s the soup that always makes me feel cared for—whether I’m tackling a cold or just want something cozy for dinner. Plus, it’s so easy to make, and you can tweak it your way.

Fresh, simple ingredients: Every bite tastes homemade thanks to fresh veggies and broth, not from a can.
Perfectly tender chicken: I sear the chicken first to lock in flavor—trust me, it makes all the difference.
Customizable noodles: Use dried or frozen egg noodles depending on what you have on hand.
Comfort food classic: It’s the ultimate go-to for feel-good meals, day or night.

chicken noodle soup - A white pot filled with a clear yellow broth soup that has many layers of ingredients: orange carrot slices, light green celery pieces, white thick noodles, and shredded white chicken pieces. There are small green herb pieces scattered on top. A woman’s hand is holding a black ladle lifting a portion of the soup, showing the carrots, noodles, chicken, and herbs clearly. The pot is placed on a white marbled surface with a white and gray striped cloth near the pot. Some green herbs are in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Homemade Chicken Noodle Soup Recipe was chosen for a reason. Fresh veggies like carrots, celery, and onion give great flavor and texture, while fresh ginger and garlic add a subtle warmth that lifts the broth. Using boneless skinless chicken breasts keeps things lean but juicy, especially after searing. And egg noodles? They soak up all that delicious broth, making every spoonful just right.

chicken noodle soup - Flat lay of two raw boneless skinless chicken breasts with a light pink and smooth texture, three fresh medium carrots sliced into bright orange rounds, four celery ribs cut into crisp pale green stalks, one medium white onion diced showing its clean white layers, a small pile of freshly grated ginger with pale yellow fibrous strands, a heap of minced garlic cloves shining white and moist, a bunch of vibrant green fresh parsley leaves with delicate texture, and a nest of uncooked yellow egg noodles with a slightly rough surface, all beautifully arranged in a natural, slightly scattered way placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breast: Boneless skinless pieces ensure tender, lean meat that shreds easily once cooked.
Carrots: Add sweetness and color, plus they soften nicely without becoming mushy.
Celery: Offers a subtle crunch and fresh crunchiness that balances the soup.
White onion: Provides a savory base flavor that deepens as it cooks.
Ginger: Either fresh or dried, it adds a gentle, comforting zing perfect for soup.
Garlic: Minced garlic infuses the broth with aromatic warmth.
Chicken broth: Use a good-quality store-bought or homemade broth for the richest flavor.
Dried thyme & oregano: These herbs add earthiness and a subtle herbal note that's classic.
Egg noodles: Choose your favorite type; they cook quickly and add satisfying heartiness.
Olive oil and salted butter: Used for searing and sautéing, they layer in richness and flavor.
Salt & pepper: Season gradually to balance all the flavors perfectly.

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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.

Make It Your Way

I’m all about making recipes fit your tastes and pantry. This Homemade Chicken Noodle Soup Recipe is a perfect base to add your own twists or keep it classic. Feel free to make it spicier, add more veggies, or use different noodles—you can’t go wrong.

Variation: I love adding a couple of cups of frozen peas to the soup just before shredding the chicken—it gives a nice pop of color and boosts the nutrition effortlessly.
Dairy addition: For a richer, creamy soup, stirring in heavy cream near the end totally elevates the cozy factor.
Quick swap: When I’m short on time, I often use leftover or rotisserie chicken instead of searing the breasts—stir it in during the last 5 minutes to warm through.
Seasonal tweaks: Swap thyme and oregano for fresh herbs if you have them, or add some chopped kale for an extra nutrient punch.

Step-by-Step: How I Make Homemade Chicken Noodle Soup Recipe

Step 1: Prep your veggies and chicken

Start by slicing 3 medium carrots and 4 ribs of celery into bite-sized pieces, and dice one medium white onion. If you’re using fresh ginger, grate about a tablespoon; minced garlic about a tablespoon as well. Season your chicken breasts on both sides with half a teaspoon each of salt and pepper. Prepping everything upfront saves you scrambling later on.

Step 2: Sear the chicken for flavor

Heat a tablespoon of olive oil in a large 6-quart pot over medium-high heat. Add chicken breasts and cook them for about 3 to 4 minutes per side until they turn golden brown—not overcooked! Then take them out and set aside. This step really locks in moisture and adds delicious depth to your broth.

Step 3: Sauté the veggies, ginger & garlic

Without cleaning the pot, toss in 2 tablespoons of salted butter, then your carrots, celery, and onion. Cook, stirring occasionally, for 5 to 7 minutes until veggies soften gently. Add your ginger and garlic, cooking for another 2 minutes. This stage builds the heart of the soup’s scent and taste.

Step 4: Build the broth & simmer

Return the chicken breasts to the pot on top of the veggies. Pour in 8 cups of chicken broth, then season with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, and ½ teaspoon dried oregano. Bring everything to a boil, then reduce to a simmer and let it bubble gently for about 10 minutes.

Step 5: Add the noodles & cook

Stir in 12 ounces of egg noodles. Simmer according to their package instructions—usually 8 to 10 minutes for dried ones, a little longer if frozen—until the noodles are tender. Keep an eye on them to avoid overcooking; they’ll soak up lots of broth!

Step 6: Shred chicken and finish

Carefully take out the chicken breasts and use two forks to shred the meat. Toss it back into the soup and stir gently. Taste the broth at this point, adding more salt or pepper if needed. To brighten it up, sprinkle fresh chopped parsley right before serving—trust me, it’s the little touch that makes a big difference.

Top Tip

After making this Homemade Chicken Noodle Soup Recipe a dozen times, I’ve figured out a few tricks to keep it tasting fresh and flavorful every time. These tips have saved me from bland broth and mushy noodles more than once!

Sear for success: Don’t skip browning the chicken—it really enhances the broth’s depth.
Cook noodles separately if in doubt: To avoid soggy noodles when reheating, cook them in a separate pot and add them when serving.
Low and slow simmer: Keep the heat gentle once you add broth to let flavors meld without evaporating too much liquid.
Use fresh herbs at the end: Add chopped parsley or thyme just before serving for bright, fresh flavor.

How to Serve Homemade Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I love topping my bowl with a handful of fresh chopped parsley for color and a splash of brightness. Sometimes I add a squeeze of lemon juice or a pinch of cracked black pepper right at the table for an extra zing. If you like a little heat, a dash of red pepper flakes works wonders.

Side Dishes

Crusty bread or warm buttered rolls are my go-to sides—it’s so satisfying to dunk them in that flavorful broth. I’ve also paired this soup with a fresh green salad or roasted vegetables to round out the meal without overpowering the delicate soup flavors.

Creative Ways to Present

For cozy dinner parties, I serve the soup in mini soup crocks with a sprinkle of Parmesan on top and some homemade garlic croutons. Another fun idea I tried was layering it in clear glass mason jars and adding fresh herbs in the lid—makes for a charming, rustic presentation!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. A quick stir before reheating helps redistribute the flavors. Just watch out—the noodles tend to soak up broth and get softer with each reheating.

Freezing

This soup freezes well if you leave the noodles out before freezing. Freeze the broth and shredded chicken separately, then add freshly cooked noodles when you reheat. That way, the texture stays perfect instead of mushy.

Reheating

Reheat gently on the stovetop over medium-low heat. Add a splash of broth or water if it looks too thick. If you froze noodles separately, add them in during the last few minutes of warming.

Frequently Asked Questions:

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using rotisserie or leftover cooked chicken is a quick shortcut. Just add it in the last 5 minutes of cooking to warm through without drying out the meat.

How do I prevent the noodles from getting mushy?

To avoid mushy noodles, cook them separately and add just before serving. Alternatively, add noodles toward the end of cooking and monitor them carefully to avoid overcooking.

Can I make this soup ahead of time?

Yes! The soup often tastes even better the next day once the flavors have melded. Store in the fridge for up to 3 days or freeze the broth and chicken separately from noodles for longer storage.

What if I don't have fresh ginger?

No problem. Dried ground ginger works great when fresh isn’t available. It still adds that lovely warmth and depth, just use about a teaspoon in place of fresh.

Final Thoughts

This Homemade Chicken Noodle Soup Recipe isn’t just food—it’s a hug in a bowl. Whenever I make it, I’m reminded of why home cooking feels so special. Give it a try, add your touches, and I bet you’ll keep coming back to it whenever you need that perfect dose of warmth and comfort.