The Best Homemade Chicken Noodle Soup

Ingredients for Chicken Noodle Soup

You don’t need anything complicated to make a really good homemade Chicken Noodle Soup. In fact, you probably have most of these ingredients in your kitchen already.

• Olive Oil: Used to sauté the vegetables and build flavor. Butter works just as well if you want a little extra richness.
• Onion, Carrots, and Celery: The classic starting point for homemade chicken soup. I love using sweet Vidalia onions, but yellow onions work, too.
• Garlic: Fresh garlic adds wonderful flavor. If you’re out, a little garlic powder works in a pinch.
• Chicken: I use cooked, shredded chicken breast, but leftover rotisserie chicken is a fantastic shortcut. Shredded chicken thighs work, too.
• Chicken Stock: Homemade chicken stock gives this soup a rich, slow-simmered flavor, but a good-quality store-bought stock or broth works beautifully. I recommend low-sodium so you can control the seasoning.
• Egg Noodles: Wide egg noodles are my favorite because they’re tender and hearty without making the soup feel too heavy. Small pasta shapes work, too.
• Fresh Thyme and Parsley: These give the soup its fresh, homemade flavor. You can substitute dried herbs if that’s what you have.
• Salt and Pepper: Season to taste, especially if you’re using store-bought stock or a seasoned rotisserie chicken.

Scroll down to the recipe card for the complete ingredient list and measurements.

What Type of Noodles Are Best for Chicken Noodle Soup?

I almost always reach for wide egg noodles when making homemade Chicken Noodle Soup. They’re tender, cook quickly, and give the soup that classic homemade flavor everyone loves.

But if you don’t have egg noodles, there are plenty of other options.

• Wide Egg Noodles: My first choice for traditional chicken noodle soup. Cook just until tender so they don’t become mushy.
• Elbow Macaroni: A great pantry-friendly option that holds its shape nicely.
• Broken Spaghetti: Perfect for using up those little bits of spaghetti at the bottom of the box.
• Small Pasta Shapes: Ditalini, small shells, or rotini all work well.

My favorite noodle trick: If you’re making the soup ahead of time or planning to freeze leftovers, cook the noodles separately and add them when serving. This keeps them from soaking up all that delicious broth.

Chicken Stock or Chicken Broth

One of my favorite ways to make homemade Chicken Noodle Soup taste like it’s been simmering all afternoon is to start with a really good chicken stock.

I love using my homemade Chicken Stock because it has a rich, savory flavor that makes even a quick soup taste extra special.

But don’t worry if you don’t have homemade stock hanging around. Store-bought chicken stock or chicken broth works just fine.

• Chicken Stock: Typically made with chicken bones, giving it a fuller body and richer flavor.
• Chicken Broth: Usually lighter, but still a great choice for homemade soup.
• Low-Sodium Stock or Broth: My recommendation when using store-bought so you can season everything to your taste.

If your soup tastes a little flat, try another pinch of salt before adding anything else. Sometimes that’s all it needs.

Easy Chicken Noodle Soup Variations

One of the things I love most about Chicken Noodle Soup is how easy it is to make it your own.

• Lemon Chicken Noodle Soup: Add a squeeze of fresh lemon juice just before serving for a bright, fresh finish.
• Extra Veggie Soup: Stir in peas, corn, or baby spinach for a little extra color and nutrition.
• Turkey Noodle Soup: Swap the shredded chicken for leftover turkey. It’s one of my favorite ways to use Thanksgiving leftovers.
• Herb Chicken Noodle Soup: Add a little fresh dill or rosemary for a different flavor.
• Gluten-Free Chicken Noodle Soup: Use your favorite gluten-free noodles and make sure your broth is gluten-free, too.

How to Store, Freeze, and Reheat Chicken Noodle Soup

Homemade Chicken Noodle Soup is one of my favorite things to keep in the freezer for those nights when I just don’t feel like cooking. A little planning makes all the difference, especially when it comes to the noodles.

• Refrigerator: Cool the soup promptly and store it in an airtight container in the refrigerator for up to 3 days. The noodles will soften and absorb some of the broth as the soup sits.
• Freezer: For the best texture, freeze the soup without the noodles in freezer-safe containers or zip-top bags for up to 3 months. Leave a little room for expansion.
• Reheating: Warm the soup in a saucepan over medium-low heat until hot throughout. Add a splash of chicken stock or water if it’s too thick.
• Make Ahead: Prepare the chicken, vegetables, and broth in advance, then refrigerate. When you’re ready to serve, bring the soup to a simmer and cook the noodles until tender.

My favorite freezer tip: Freeze individual portions of the soup base so you can grab exactly what you need. Cook fresh noodles while the soup reheats and you’ll have homemade chicken noodle soup that tastes like you just made it.

More Easy Soup Recipes

If you’re anything like me, once soup season starts, there’s always a pot of something simmering on the stove. Here are a few more cozy favorites to add to your dinner rotation.

• Crock Pot Chicken Noodle Soup: All the classic flavor with a slow cooker doing most of the work.
• Creamy Tuscan Chicken Tortellini Soup: Rich, cozy, and packed with tender pasta.
• Stuffed Cabbage Soup: All the flavors of traditional stuffed cabbage without the rolling.
• Vegetable Minestrone Soup: A hearty, veggie-packed favorite.
• Beef Cabbage Soup: Budget-friendly comfort food that’s perfect for leftovers.
• Navy Bean Soup: Hearty, comforting, and loaded with tender beans. An old-fashioned favorite that’s perfect for chilly days.