This easy homemade chicken noodle soup recipe is such a classic taste! Big flavors paired with an easy recipe made this the most hearty and delicious of all the chicken soup recipes.
Pair this up with homemade biscuits or enjoy a cup or bowls of this chicken stock soup with veggies as is.
Homemade Chicken Soup Recipe
Homemade Chicken Noodle Soup is perfect for the next time your family is feeling under the weather or if you just need a comforting meal to get you through the rest of the Winter blahs!
This winter has been horrible for colds and the flu going around our home and the daycare. Despite all of my best efforts in cleaning and disinfecting, those germs keep getting us. After everyone in my household got the stomach flu, I wasn’t sure what they’d all want to eat. So, I decided on the most known comfort food around – Homemade Chicken Noodle Soup!
- Carrots – Chop them up into bite-sized pieces.
- Celery – This is a great way to use up the celery!
- Bay leaf – Added for flavoring.
- Chicken stock – Chicken broth can work as well.
- Egg noodles – I lvoe egg noodles because they’re a thicker texture of noodle.
- Cooked Chicken – Cubed chicken or shredded chicken are the textures I prefer.
- Black pepper
I also think that adding in some garlic and thyme makes fun a totally great flavor as well. I’d add a teaspoon at a time just to be sure.
How To Make Homemade Chicken Noodle Soup
You’re going to see why this is one of my favorite chicken noodle soup recipes! The full printable recipe can be found below.
Step 1: Add to pan
Add the chicken and veggies to the stovetop.
Step 2: Simmer
Cook until the veggies are nice and tender.
Step 3: Add noodles
Add in the noodles and cook until done.
Step 4: Add the chicken
Add the chicken and cook.
Chicken Soup Recipe FAQS
Can you make this using rotisserie chicken?
You bet! This recipe is a great way to use a leftover whole chicken. Adding the shredded chicken can come from leftover or previously frozen cooked chicken that you’re needing to use.
You can use skinless chicken breasts, leftover chicken thighs, and more. Just make sure that you shred the meat and remove any bones if there are any.
Can you use chicken broth instead of chicken stock?
Absolutely. When you’re making this soup from scratch, either will work. You can also use some water and chicken bullion cubes as well. Once you add in the bay leaves and other herbs, the flavors really stand out.
What other vegetables can be added to this simple soup recipe?
Large carrots and celery are a winning choice but I also think that onions and mushrooms would be amazing, too! If you’re a fan of corn or okra, those might work as well!
I also think that some green veggies like spinach and fresh parsley would go well with this dish, too.
Can you make this simple chicken soup in the Instant Pot?
You bet. I think that cooking Instant Pot Chicken Noodle Soup sounds great. And if you’re loving the thought of using your instant pot for chicken, check out my Crock Pot Chicken and Noodles for a similar taste that I think you’ll love!
We ate this soup all day long until it was gone after dinner time. It was light, flavorful, and easy to make! Yes, there are a few steps involved, but nothing is too hard or too time-consuming.
Try this Homemade Chicken Noodle Soup the next time your family is feeling under the weather or if you just need a comforting meal to get you through the rest of the Winter blahs!
If you’re looking for more…try these recipes next!
More Soup Recipes To Love
Homemade Chicken Noodle Soup
- 3 medium carrots peeled and sliced into 1/2 – 1 inch pieces
- 2 pieces of celery halved lengthwise and cut into 1/2 slices
- 1 bay leaf optional
- 2 quarts chicken stock recipe to follow
- 8 ounces of egg noodles
- Chicken cubed from stock
- 2 Tbs Salt or to taste
- Black pepper to taste
- Place pot from chicken stock over medium heat. Add stock, carrots, celery and bay leaf.
- Simmer until vegetable are tender.
- Add salt 1 Tbs at a time until desired taste is achieved.
- Add egg noodles and simmer until soft (about 5-8 minutes)
- Fold in the chicken and continue to simmer until heated through.
- 1 whole 3 -3 1/2 lb chicken – rinsed and giblets removed and thrown away
- 2 carrots cut in large chunks
- 1 large onion quartered
- 3 celery stalks cut in large chunks leaves included
- 3-4 cloves of garlic peeled and left whole
- 1 bay leaf
- Add chicken and vegetables to stock pot and add enough water until just covered – about 3 quarts
- Bring to a slow boil and reduce the heat to a simmer for about an hour or until the chicken is done and almost falling off the bone
- As it cooks – skim off any foam or impurities that comes to the surface
- When it’s complete, remove chicken to a bowl or cutting board to cool. When it’s cool, remove the chicken from the bone and cut into pieces and set aside for soup
- Carefully strain the stock through a fine sieve OR a strainer lined with a paper towel or coffee liner. The broth should be clear.
- Rinse the pot you used to make the broth to remove any remaining pieces or foam if you’ll be using it right away OR cover and refrigerate for up to a week.