Make chicken noodle soup from scratch with this simple recipe that cooks up in under 30 minutes! It’s warm, comforting, packed with flavor and absolutely delicious.

How have I not shared a classic chicken noodle soup on my site yet?! This is a staple recipe that everyone should have in their back pocket. I grew up on this soup so it was fun to create my own chicken noodle soup recipe with an EBF twist.

Why You’ll Love This Recipe

• Comforting – Comfort food at it’s finest! Whether you’re feeling under the weather or just want a comforting bowl of soup that reminds you of home, this recipe is for you!
• Easy to make – Minimal prep work required. Other than cutting the veggies and shredding the chicken, this recipe is pretty hands off!
• Delicious – A delicious, flavorful meal that the entire family will enjoy.
• Meal prep – One pot makes a lot of soup so you can meal prep the soup on Sunday and have a healthy dinner ready for a couple nights!

Ingredients Needed

• olive oil – to sauté the vegetables in. Avocado oil also works!
• carrots – I recommend using medium to large carrots, peeling them and slicing into ¼- inch thick slices.
• celery –  wash well and then chop into bite sized pieces.
• yellow onion – did you know that white onions are the most mild and red are the sharpest? Yellow onions fall right in the middle! Peel and dice the onion before adding to the soup.
• garlic cloves – adds a delicious savory flavor to this soup.
• chicken broth – I recommend using low-sodium chicken broth so you can control the amount of salt in your soup. You can also use chicken bone broth to really amp up the protein in this soup.
• bay leaves – an important ingredients in this soup! Dried bay leaves will simmer in the soup to release a bunch of flavor. Remove the bay leaves before serving.
• thyme – fresh or dried are both delicious!
• dried oregano – another important flavor.
• salt and pepper – to season the soup and bring all of the flavors together.
• wide egg noodles – the traditional noodle in chicken noodle soup! You can also use spiral egg noodles.
• shredded cooked chicken – you can either cook boneless, skinless chicken breasts or chicken thighs and shred them or take a shortcut and use rotisserie chicken!
• fresh parsley – adding fresh herbs to a warm soup releases the essential oils that adds a delicious aroma to this soup… which actually impacts our taste of it as well!
• lemon juice – optional but the acidity helps the flavors pop and adds a brightness to the soup!

How to Make Homemade Chicken Noodle Soup

Cook noodles – To make sure your noodles don’t get overcooked and slimy, I recommend cooking them separately. Fill a large pot with water and bring to a boil. Once the water is boiling, cook the egg noodles according to the package. When they’re done cooking, drain and set aside.

Sauté veggies – In a separate large pot or Dutch oven, add the oil and heat over medium-high heat until warm. Add the carrots, celery and onion to the Dutch oven and sauté until the vegetables begin to soften. Make sure you stir occasionally so the vegetables don’t burn. Add the garlic and sauté for a couple more more minutes.

Simmer – Add the chicken stock, bay leaves, thyme, oregano, salt and pepper and bring to a boil. Allow the mixture to boil gently for about 5 minutes or until the vegetables are fork-tender. Add in the shredded chicken, parsley and lemon juice and boil for 1-2 more minutes or until the chicken is warmed through.

Serve – Remove the bay leaves, add about ⅔ cup cooked noodles to a bowl and scoop the soup over the noodles. Enjoy!

Substitutions & Variations

• Swap noodles – Egg noodles are classic in chicken noodle soup, but elbow, small shells or orecchiette would all be great options. You could also mix in cooked grains like rice if you’d like for a gluten-free option.
• Swap chicken – Turkey is a fantastic substitute for the chicken, especially for using leftovers during the holiday season.
• Add more veggies – If you want to add more veggies to this soup, go for it! Kale or spinach would be great options for some greens, but feel free to add whatever veggies you want!
• Make it creamy – For a creamier soup, add a splash of heavy cream, half-and-half or coconut milk.
• Add more protein – For more protein, use chicken bone broth instead of regular broth!

How to Serve Chicken Noodle Soup

After tasting and seasoning the soup to your liking, add about ⅔ cup of cooked noodles into a bowl and then scoop the soup over the noodles. Serve immediately! This is a meal in one but if you want to pair it with some sides, here’s what I would serve it with:

• 4-Ingredient Almond Flour Crackers – if you’re a fan of having crackers with your soup, you need to try making my homemade crackers. They’re easier than you might think.
• Farro Salad or Sweet Kale Salad – a simple side salad to add fresh flavors and a bunch of vegetables to your meal!
• Sourdough Bread – a slice of fresh warm or toasted bread would pair perfectly with this soup.

How to Store Leftovers

This soup is great for meal prep! It stores super well – I just recommend storing the noodles separately from the soup or the noodles will get too soggy. Store the soup in an airtight container in the refrigerator for up to 5 days. To reheat the soup, I recommend heating the soup and then pouring over the cold noodles to heat the noodles.

Chicken Noodle Soup FAQ’s

More Soup Recipes to Try

• Lemon Chicken Orzo Soup
• Tomato Basil Soup
• Chicken Wild Rice Soup
• Chicken Tortilla Soup
• Mexican Sweet Potato Chicken Soup
• White Bean Chicken Chili
• Chicken Fajita Soup
• No-Bean Chili (Beef Chili)
• Taco Soup
• Turkey Soup

Be sure to check out all of the soup recipes here on EBF!