Name: Homemade Chicken Noodle Soup Recipe – Classic Comfort Food Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large yellow onion, diced (about 2 cups); 3 medium carrots, peeled and sliced into 1/2-inch rounds (about 1 3/4 cups); 3 medium celery stalks, sliced into 1/2-inch pieces (about 1 1/4 cups); 3 cloves garlic, minced; 2 tablespoons unsalted butter or olive oil; 2 1/2 teaspoons kosher salt, plus more as needed; 1/2 teaspoon freshly ground black pepper; 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups); 5 sprigs fresh thyme; 2 dried bay leaves; 1 (2 1/2- to 3-pound) rotisserie chicken, shredded (about 3 cups) or 1 pound cooked, boneless chicken, shredded; 6 ounces dried extra-wide egg noodles (about 3 1/4 cups); 1/2 medium bunch fresh parsley or dill, finely chopped (about 1/4 cup); 1/2 large lemon (optional, for juice, about 2 tablespoons)

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Introduction

Homemade chicken noodle soup is the quintessential comfort food—warming, nourishing, and full of wholesome flavors. This classic recipe combines tender chicken, hearty vegetables, and wide egg noodles in a savory broth that’s perfect for any day.

A close-up view of a pot filled with creamy chicken noodle soup, showing three main layers: the base layer is a smooth, light beige broth with small pieces of orange carrot chunks scattered throughout; the middle layer consists of thick, flat egg noodles being lifted by metallic tongs held by a woman's hand, revealing their soft and glossy texture; the top layer features shredded white chicken pieces spread evenly across the soup, sprinkled with chopped green herbs and cracked black pepper, giving a fresh and textured look against the creamy broth. The pot has a beige inside with some brown spots and the setting features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large yellow onion
3 medium carrots
3 medium stalks celery
3 cloves garlic
2 tablespoons unsalted butter or olive oil
2 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
5 sprigs fresh thyme
2 dried bay leaves
1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken
6 ounces dried extra-wide egg noodles (about 3 1/4 cups)
1/2 medium bunch fresh parsley or dill
1/2 large lemon (optional)

Instructions

Step 1: Dice the onion and place it in a large bowl. Peel and slice the carrots into 1/2-inch thick rounds and add them to the bowl. Cut the celery into 1/2-inch pieces and mince the garlic cloves; add both to the bowl as well.
Step 2: In a Dutch oven or heavy-bottomed pot, melt the butter or heat the olive oil over medium heat. Add the diced vegetables along with 2 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
Step 3: Pour in the chicken broth and add the fresh thyme sprigs and bay leaves. Increase the heat to medium-high and bring the mixture to a boil. While the broth heats, shred the meat from the rotisserie chicken into bite-sized pieces using two forks.
Step 4: Add the shredded chicken and dried egg noodles to the pot. Reduce the heat to maintain a gentle simmer and cook until the noodles are just shy of al dente, about 6 to 7 minutes, or 1 minute less than the package instructions. Meanwhile, finely chop the fresh parsley or dill leaves and tender stems until you have about 1/4 cup.
Step 5: Remove and discard the thyme sprigs and bay leaves. Taste the soup and add more kosher salt if needed. Stir in the chopped parsley or dill. If using, squeeze the juice from half a large lemon (about 2 tablespoons) into the soup and combine well before serving.

Tips & Variations

Use homemade chicken broth for a richer flavor or add a splash of white wine in Step 3 for depth.
Substitute wide egg noodles with other pasta shapes like rotini or fusilli if preferred.
For a heartier soup, add diced potatoes or a handful of chopped kale along with the vegetables.
If fresh herbs are unavailable, dried thyme and parsley can be used—add dried herbs early with the broth for best flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened. For longer storage, freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white speckled bowl filled with chicken noodle soup, showing about three layers: shredded white chicken pieces, wide flat egg noodles, small bright orange carrot chunks mixed with pale green celery bits, all in a light golden broth with black pepper specks, garnished with a few fresh green parsley leaves on top. The bowl sits on a white plate with a pink rim against a white marbled surface, with round golden crackers scattered beside it and a vintage silver spoon resting inside the soup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, you can use raw chicken breasts or thighs. Cook them in the broth until fully cooked, about 15-20 minutes, then shred the meat and return it to the soup before adding noodles.

How can I make this soup gluten-free?

Simply substitute the egg noodles with gluten-free pasta or rice noodles. Add them towards the end of cooking and adjust cooking time according to the package instructions.