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When my body is tired and achy, or I’m feeling a bit under the weather, I always throw together this Homemade Chicken Noodle Soup recipe. The aroma that fills my house as it cooks is absolutely delicious, and the “from scratch” chicken soup flavor makes it the ultimate comfort food. But don’t worry, this surprisingly simple and easy recipe makes the BEST homemade chicken noodle soup with very little hands-on time!
“I just made this soup, and after 30 years of being alive, I have to say this is the best chicken noodle soup I’ve ever had! My fiancée feels the same way and this is now the only chicken noodle soup I’m allowed to make, or want to make for that matter. Thank you for this recipe!!! Its amazing!!!! 🙏”
Trevor
Chicken Noodle Soup Made with Simple Ingredients
I start this soup with a simple mirepoix of onion, carrot, and celery, along with a little garlic for extra depth. As they simmer with the chicken breasts, they deepen the flavors of the chicken broth and make it taste like it’s been cooking all day. Basil, thyme, bay leaf, and freshly cracked pepper give it a classic warm flavor, while the wholesome veggies add plenty of color and texture to each bowl. I just LOVE this easy chicken noodle soup!
Recipe Success Tips
To make sure your soup has the most flavor possible, follow these easy tips:
- Make sure your dried herbs are fresh. Dried herbs lose flavor over time, so check those expiration dates!
- Don’t rush it. This soup needs to simmer for quite a while to get the most flavor out of the chicken, vegetables, and herbs. But don’t worry, it doesn’t require much attention as it simmers away! Be sure to simmer over a low heat to avoid overcooking the chicken and veggies.
- Season to taste. Salt doesn’t just make food taste “salty,” it actually helps our tongue distinguish different flavors. Different chicken broths have different levels of salt. So make sure you season to taste at the end to get the full effect of all of those delicious flavors.
- Try bone-in chicken. The bones can give the broth a TON of flavor! I’d go for skinless, bone-in chicken breast because I prefer white meat in my chicken noodle soup. If you’re more of a dark-meat person, feel free to use thighs or drumsticks! Follow the recipe as written, but remove the bones when you shred the chicken.
- You can make this recipe even faster by swapping out the raw chicken with cooked, shredded chicken. Just stir in the shredded chicken at the end!
- Want to use the slow cooker? Follow my slow cooker chicken noodle soup recipe to make this yummy soup in the crockpot!
The Best Homemade Chicken Noodle Soup
Cost $11.11 recipe / $1.39 serving
Ingredients
- 1 medium yellow onion ($0.99)
- 3 garlic cloves ($0.12)
- 4 carrots ($0.65)
- 2 ribs celery ($0.70)
- 1 Tbsp fresh parsley ($0.08)
- 2 Tbsp olive oil ($0.38)
- 1 tsp dried basil ($0.25)
- ½ tsp dried thyme ($0.24)
- 1 bay leaf ($0.12)
- ¼ tsp black pepper (freshly cracked, $0.02)
- 1-3 tsp salt (divided, $0.02)
- 2 chicken breasts (boneless, skinless $6.21*)
- 8 cups chicken broth ($0.72**)
- 6 oz. egg noodles (uncooked, $0.61)
Instructions
- Gather your ingredients.
- Dice onion, mince garlic, peel and dice carrots, dice celery, and mince the fresh parsley. Set the parsley aside.
- Add olive oil, onion, carrots, and celery to a large soup pot and cook on medium heat until vegetables have softened, about 6 minutes, stirring occasionally.
- Add the minced garlic, dried basil, dried thyme, bay leaf, black pepper, and 1 tsp salt to the pot. Stir and cook an additional 5 minutes.
- Add chicken breasts to pot and cover with the chicken broth.
- Cover the pot with a lid, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
- After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat and shred it. Taste the broth and season with additional salt, if needed. Begin with one teaspoon and add more to your liking. I didn't need to add much salt because there’s already plenty in the bouillon I used to make the broth.
- Add the egg noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot. Taste and season again with salt if needed (I didn’t need to).
- Finish with fresh parsley and serve hot!
See how we calculate recipe costs here.
Equipment
- Large Soup Pot
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Easy Chicken Noodle Soup Step-By-Step Photos
Gather all of your ingredients.
Prep the veggies and aromatics: Begin by dicing 1 medium yellow onion, mincing 3 cloves of garlic, peeling and slicing 4 carrots, dicing 2 ribs celery, and mincing 1 Tbsp fresh parsley. Set the parsley aside.
Sauté the mirepoix: Place the onion, carrots, and celery into a large pot with 2 Tbsp olive oil and sauté over medium heat until the onions are softened, stirring occasionally. This should take about 6 minutes.
Add the seasonings: Add the minced garlic, 1 tsp dried basil, ½ tsp dried thyme, 1 bay leaf, ¼ tsp black pepper, and 1 tsp salt. Stir to combine and cook for a further 5 minutes.
Add the chicken and broth: Add 2 chicken breasts to the pot along with 8 cups of chicken broth. (Refer to the recipe card for homemade broth).
Bring to a boil: Cover the pot and bring up to a boil over high heat. As soon as it reaches a boil, reduce the heat to low and let simmer for one hour. Make sure you don’t turn the heat down so low that it stops simmering. It needs to simmer the whole time.
Shred the chicken: After an hour of simmering, pull the chicken out of the pot. Use two forks to shred it into bite-sized pieces. Now taste the broth and season with additional salt, if needed. Begin with one teaspoon and add more to your liking. I didn’t add much salt because there’s already plenty in the bouillon I used to make the broth.
Add the noodles: Now stir in 6 oz. egg noodles, turn the heat up to a boil, and cook until tender (about 7 minutes). You can use any noodle that you like, but I really like egg noodles for this soup. They have a nice firm texture, and they don’t disintegrate in the soup.
Finish the soup: Add the shredded chicken back to the chicken soup, stir to combine, and you’re ready to eat! It’s never a bad idea to give it one last taste and adjust the salt if needed. (I didn’t need to add any more).
Now your homemade chicken noodle soup is ready to serve and enjoy!
Serving Suggestions
When I make chicken noodle soup, I usually like to have some bread on the side to soak up the broth. A crusty store-bought baguette or sourdough works great in a pinch, but if you’ve got a little time, my no-knead focaccia or our hearty soda bread make the whole meal totally homemade! Some soft, pillowy dinner rolls would also be delish for dipping. 🤤
Storage & Reheating
This recipe makes about 12 cups, so it’s not a bad idea to freeze some for later. To freeze it, I divide it into single portions, make sure it is chilled completely in the refrigerator, then transfer it to the freezer for up to 3 months. A quick reheat in the microwave or in a pot on the stove makes it an easy go-to meal when you’re short on time or feeling under the weather!
You can also store this soup in the fridge for up to 3-4 days. Just note the noodles will soak up some of the broth during storage and become much softer.
More Cozy Chicken Recipes
Our Chicken Noodle Soup recipe was originally published 1/15/12. It was retested, reworked, and republished to be better than ever 9/22/25.
Easiest and tastiest soup! 10/10. Will make it again and again.
I made this today and loved it but I would like to try the old recipe. Could you please send it to me? Thank you!
The old recipe notes are in the recipe card at the bottom. Not many changes were made: Omit bouillon and use water instead. Use bone in chicken instead of boneless. Salt as needed.
If I’m doing the home made broth bone in, do I need to use the better than bouillon also? And does it still only need to boil for an hour or longer?
No, you do not need the bouillon. Replace the amount of broth with water and adjust salt to your liking. The notes for the bone-in recipe are at the bottom of the recipe card.
This is by far the best homemade chicken Soup I’ve ever had, it is very robust. The only thing I had to add was more chicken broth as it cooked along..
I’ve never left a recipe comment before but wanted to say I have this saved to my bookmarks and have made it so many times! I need to eat gluten free, so I use arborio rice – which my mom taught me makes it easier to freeze and defrost! Also my son doesn’t love when chicken is stringy so I just chop it up instead of shredding and works great! Thank you so much for making such an easy, SIMPLE, delicious soup. My son learned to love soup from this recipe! Thanks so much <3
Old recipe was better and don’t have a copy would you email me the original recipe
Sent!
I would love the old recipe also…..thank you!
Sent!
Great receipe! This turned out really good. Easy and tastes great. I have made it numerous times now, so this review is tried and tested! Highly recommend.
This recipe is so easy and so flavorful! I left out the dried basil and did half butter half oil when I sauteed the veggies and squeezed a wedge of lemon in my bowl of soup before eating
10/10 would make it again! 🙌🏼
OLD RECIPE WAS BETTER!!! The notes only reference the change from bone-in to boneless+broth and do NOT address the big changes in the amount of vegetables!!!!!
I used the Wayback Machine… the old recipe called for 1/2 of a bunch of celery, not a measly 2 ribs!!! I have been using the Budget Bytes recipe for the last 10 years and was really disappointed to find a different recipe when I visited this page.
Please send me the old recipe with the split chicken breasts and water. Thank you!
You can find the old instructions in the notes now! The only difference is that you’ll use 2 split chicken breasts, bone-in and 8 cups of water to make the broth instead of using store bought.
This was very good soup. Only made half since only two of us. Only Thing I changed was used a leek instead of onions and omitted the garlic. Will be making this again.
I have made the OLD recipe many times. This one is different. Why change something that was so delicious. Thankfully I saved the original one.
Hello, can you please share the old recipe?
We added a note in the recipe card with the old instructions!
Most amazing chicken noodle soup ever! I make this on the first sign of cool weather and make it all through the season. Thank you for this amazing recipe Beth.
I found the original recipe years ago and have faithfully used it. I pulled up my link to find a recipe using already made broth!! Nope! Big nope. This isn’t from scratch anymore. I love the original recipe and thankfully I printed it out and was able to find my copy. I thought I was losing my mind! I get that you are trying to update old recipes and keep things fresh but the reason that Chicken Noodle Soup from scratch is an old favourite is because the old recipe is good. If it ain’t broke don’t fix it. The original recipe gets 5 stars.
Catherine, could you share the original. I came here to put together an ingredient list and am also disappointed in the changes…I dont have the original saved anywhere. Thanks in advance!
I just emailed you a copy!
Could you send a copy to me also, please?
Sent!
Hi Paige would you also be able to send me a copy of the original recipe, I loved it !
I would also like the original recipe. My husband woke up with a very bad cold, and I need that good recipe!
There’s now a note in the recipe card with the old method!
Hello! can you please share the original to me as well?
There’s a note in the recipe card now with the old recipe!
Can I also get a copy of the old recipe?
Sent!
Hi Jessica would you mind sending me the original recipe. I would love to make it today instead of this one.
Thank you
The old instructions are now in the notes of this recipe! The only difference is that you’ll use 2 split chicken breasts, bone-in and 8 cups of water to make the broth.
Please send me the original recipe also Bonnie lane bonnie18@gmail.com Ty
The instructions are in the notes! The only difference is that you’ll use 2 split chicken breasts, bone-in and 8 cups of water to make the broth. :)
Can you send me the old recipe Christyboat221@gmail.com
Just sent it!
Hi page, I’ve looked at all of the reviews and everyone has asked for the old recipe. Could you please send it to me. I would appreciate it.
Hi, Angela. The original recipe uses water instead of bouillon and split bone-in chicken breasts. It’s in the notes on the recipe card here. The new version is just as delicious, but utilizes bouillon for those of us who can’t track down split bone-in breasts, since boneless skinless breasts are often easier to find. You could also use bone-in thighs if you want to make your own broth!
Just sent it! Enjoy!
Would you be able to post the original recipe? I also prefer that one! Thanks in advance!
Hey Catherine! I am now looking at the recipe again, unlike you, I don’t have a copy of the original. But I remember it calling for 8 cups of water, that is correct. I agree…this recipe was good as is, chicken broth not necessary!
I was thinking the same thing. I printed the recipe a year ago and I was double checking it now and it’s very different. Glad I have the original. Why the random edit to the recipe? Just have two different recipes available.
My family has been using this recipe for years and it is perfect as it was originally written. I’ve shared it with so many who love it as well. There’s no way these changes are as good using boneless chicken and store bought broth. I don’t understand why the change…could have just posted a new, easier version.
I’ve sent you the old recipe to keep just in case!
I’m in the same boat. I came back to my saved link to see that it’s updated and not the same. The old recipe was the best soup recipe. I’m sad I didn’t print it off.
Just sent it to you!
Same here! If someone can send me the original I would be so thankful!
Just sent it to you!
Catherine would you also be able to send me the original recipe ? I can’t find it anywhere!
Just sent it to you!
Another person looking for the original recipe here!! Please share!!
Hi! I thought I was going crazy!! Can you send me the original as well please?
Just sent it to you!
Hi Paige,
Could you please send me the original chicken noodle soup recipe as well?
Thanks,
Leah
There’s now a note in the recipe card with the old method!
Hey, would you be able to send me the original recipe as well please? thanks a lot, Deborah
We just updated the notes with the old recipe swaps!
I have also made the original many times but do not have it saved unfortunately. Could you please send me the original recipe? Thanks! :)
If you check the notes the old water and chicken amounts are there!
Any chance you could state the difference in vegetable amounts from the old recipe and when she added the salt and when?
I wen’t ahead and emailed you that recipe, Elliotte!
Would you be willing to send me the original recipe? I’ve used it for years and never printed… regretting that now!!
I just sent it to you!