Soups | November 13, 2019

Homemade Chicken Noodle Soup Recipe

There is nothing, I mean nothing, like a big pot of homemade chicken noodle soup. I dont need to tell you this. You know it. Chicken noodle soup has its own complete reputation. I grew up on homemade homemade chicken noodle soup- which I love and adore, but lets face it, we dont always have time for hours slaving away from homemade stock and noodles, so I’m sharing some hacks and the very best recipe for homemade chicken noodle soup- the easy way.



First let’s talk about the broth. There are a few ways you can make this…or simply BUY it.

  • homemade stock on the stove-top (2 hours but best flavor)
  • homemade stock from pressure cooker (1 hour flavor is just about as good as above)
  • store bought broth/stock or bone-broth + gussied up.


You will need :

  • onions
  • garlic
  • salt
  • celery (the middle and leaves are perfect to use for this!)
  • carrots
  • whole chicken
  • lots of water
  • herbs- thyme and oregano are my fav

ingredients needed for chicken stock

PRESSURE COOKER INSTRUCTIONS: if you decide to use your pressure cooker you can make the entire soup in it! Cook your chicken with onions, garlic, salt, carrots and celery until done (about an hour, let natural release). Strain out your broth and shred your chicken.

STOVE-TOP INSTRUCTIONS: In a large stock pot place your chicken, veggies and spices into the pan. Fill pan to the top- or until it at least covers the chicken by 2 inches. Bring to a boil, and then let simmer for about 2 hours.

TIP: When I cook my chicken on the stove top I am able to get twice the amount of chicken stock than the instant pot. So I prefer this method, but it does take longer.

pictures demonstrating making stock

When your chicken is tender and cooked through remove it from water and shred. Strain and discard the vegetables from the stock. They’ll be too mushy to be reused.

one picture of shredding chicken and one picture of straining broth


ok ok, you don’t want to do the whole chicken deal? Here are some short cuts

  1. use a really great quality bone broth or stock
  2. use rotisserie chicken meat
  3. cook thighs and breast in instant pot with some broth and add broth

PRO TIP: if you are using a store bought chicken stock/broth I HIGHLY RECOMMEND sautéing some garlic onion in olive oil in the pan before adding your other ingredients to add homemade flavor and depth! 


Now that you have the base or the broth of the soup done you can add you vegetables and herbs. Classic chicken noodle soup uses carrots and celery.


OF COURSE! Use your favorite veggies just b e ware that some vegetables take longer to cook than others, so you probably dont want to add them all at once. Once of the reasons carrots and celery go great together is becuase they are both really firm veggies and will soften in the same amount of time as each other.

celery and carrots chopped up on plate ready for soup


Bring your stock to a boil and add your veggies and additional herbs. I love oregano and thyme for my chicken noodle soup flavor.

At the same time, while your water is boiling you are going to add your noodles.


  • THE BEST NOODLES, and the noodles that taste the most like homemade noodles are these frozen egg noodles. There are different brands, you don have to use this exact bag- but they will ALWAYS been in the frozen section of your grocery store.


It’s easy to over estimate how many noodles to add. These noodles will expand, even after they’ve cooked through they will continue to soak up the broth. For a giant pot of chicken noodle soup (like the one shown in photos) I usually use just half a bag. For a smaller pot use less.


You’ll want to follow the directions on the package, but they usually will boil for 10 minutes. Which is perfect becuase your carrots and celery need to boil for that long too.


I like to turn my soup down and let it simmer for a little bit and let all the flavors blend together, you can however serve immediately! I strongly urge you to make these Homemade Breadsticks to go with it. You’re family is going to be in heaven!

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5 from 1 vote
single bowl of chicken noodle soup
{almost} Homemade Chicken Noodle Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
25 mins

Delicious, comforting herb chicken noodle soup

Course: Main Course
Cuisine: American
Keyword: Chicken noodle soup
Servings: 12
Calories: 46 kcal
Author: Desarae
Chicken noodle soup
  • 1 whole chicken can use rotissere meat
  • 32 oz chicken stock
  • 5 carrots chopped
  • 5 celery sticks chopped
  • salt
  • 1 bay leaf
  • 1-2 sprigs fresh thyme can use dried
  • 1-2 sprigs fresh oregano can use dried
  • 1 package of frozen homemade noodles
  1. in a large stock pot add broth and bring to a boil

  2. take chicken of the bones and set aside
  3. Add in carrots, celery, bay leaf and herbs. Add chicken and noodles

  4. Boil as long as noodle instructions suggest about 10 minutes

  5. Salt and pepper as needed.
Recipe Notes

homemade chicken stock

  • 3-4 garlic cloves roughly chopped
  • one onion quartered
  • 4 celery stalks with leaves on
  • 1 tbsp oregano leaves
  • 1 tsp thyme leaves
  • 1 bay leaf
Making chicken stock
  1. Place whole chicken and all ingredients in a large stock pot. Fill with water and bring to a boil. Once boiling place lid on and turn down heat so water simmers. Let simmer for 2 hours, or when chicken is fall apart tender. Remove chicken and strain broth.


    using store bought broth, saute onion and garlic in pan first then add chicken broth. 

Nutrition Facts
{almost} Homemade Chicken Noodle Soup
Amount Per Serving (1 c)
Calories 46 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 139mg6%
Potassium 207mg6%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 4321IU86%
Vitamin C 2mg2%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

5 thoughts on “Homemade Chicken Noodle Soup Recipe

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  1. Sounds pretty tasty. Never thought of using the juice left in the container. The noodles look like Reems also in the freezer section. I also put in tarragon a little dijon mustard and cream (optional) when I make homemade soup. I usually make Bisquick dumplings with a little tarragon and parsley. My mother in law used to make a dumpling like a loaf of bread, I think she put an egg in it. She would slice it and it came out light and fluffy. Just a thought.