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 soothing to the soul, and the “from scratch” chicken soup flavor makes it the ultimate comfort food. There’s no bouillon or canned broth here folks, because this chicken soup is the real deal. But don’t worry, despite being made from scratch, this surprisingly simple and easy recipe makes the BEST homemade chicken noodle soup with very little hands-on time!
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Ingredients for Chicken Noodle Soup
Making chicken noodle soup from scratch doesn’t require a lot of complicated ingredients. All you need is chicken, a few simple vegetables, herbs, and spices, and you’re good to go! Here are the ingredients you’ll need for this easy chicken noodle soup recipe:
- Vegetables: I use a simple mirepoix (onion, carrot, and celery), plus a little garlic for extra depth. This medley of vegetables simmers with the chicken to create an incredible homemade broth for the soup. The vegetables also add a lot of color and texture to the soup.
- Bone-in Chicken: Using bone-in chicken is critical to creating the most flavorful chicken noodle soup. I use skinless chicken breast (bone-in) so my soup has delicious pieces of white meat throughout. If you’re more of a dark-meat person, feel free to use thighs or drumsticks. I like to remove the skin to reduce the extra fat, but you can leave the skin on while simmering and remove it later if you want an extra-rich soup.
- Herbs and Spices: A combination of basil, parsley, thyme, bay leaf, and pepper give this soup its classic warm flavor. And of course, we add some salt to really help the natural flavors pop!
- Water: The chicken, vegetables, and seasoning simmer in water to create a truly amazing homemade broth.
- Noodles: I use wide egg noodles for chicken noodle soup because I love their light texture, but you can use just about any pasta shape you like! Try using stars, alphabet pasta, fideo, or ditalini.
Can I Use Rotisserie Chicken?
You can make this homemade chicken noodle soup recipe even faster by swapping out the raw chicken with shredded rotisserie chicken. Pull the chicken meat from the bones before you begin making the soup, then add the leftover carcass to the soup pot and simmer that with the vegetables instead of the whole chicken breast. Remove the bones before adding the shredded chicken back at the end.
Or, instead of simmering the bones, you can use a pre-made chicken broth and simply add the shredded rotisserie chicken at the end. This is a super fast method for making chicken soup, but the flavor won’t be quite as amazing as making your own broth!
Tips for Making Chicken Noodle Soup More Flavorful
To make sure your homemade chicken noodle soup has the most flavor possible, follow these easy tips:
- Use bone-in chicken, not boneless. The bones give the broth a TON of flavor.
- 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.
- Don’t forget the salt. Salt doesn’t just make food taste “salty,” it actually helps our tongue distinguish different flavors. So make sure you salt the soup to taste at the end to get the full effect of all of those delicious flavors.
Slow Cooker Chicken Noodle Soup
This recipe adapts very easily to the slow cooker. Click here for our Slow Cooker Chicken Noodle Soup recipe (with step-by-step photos).
Freeze the Leftovers!
This recipe makes a big batch, so I always freeze about half of it for days when I’m really under the weather. A quick reheat in the microwave or in a pot and this soup instantly makes me feel better. To freeze this soup, first divide it into single portions, make sure it is chilled completely in the refrigerator, then transfer it to the freezer, for up to about three months.
Pairs perfectly with homemade No-Knead Focaccia Rolls!
The Best Homemade Chicken Noodle Soup
Servings 8 1.5 cups eachIngredients
- 2 Tbsp olive oil ($0.32)
- 1 medium yellow onion ($0.37)
- 3 cloves garlic ($0.24)
- 1/2 lb. carrots ($0.49)
- 1/2 bunch celery ($0.83)
- 2 split chicken breasts, bone-in ($6.64)
- 1 tsp dried basil ($0.10)
- 1 Tbsp dried parsley ($0.15)
- 1/2 tsp dried thyme ($0.05)
- 1 bay leaf ($0.15)
- 1/4 tsp Freshly cracked pepper ($0.05)
- 2-3 tsp salt ($0.05)
- 6 oz. egg noodles ($1.00)
Instructions
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot and sauté over medium heat for about 5 minutes, or until the onions are soft and transparent.
- While the onion and garlic are sautéing, wash and slice the carrots and celery. Add them to the pot and continue to sauté for a few minutes more.
- Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, some freshly cracked pepper, and 8 cups of water. Cover the pot, 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 from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used 2-3 teaspoons. The flavor of the broth will really pop once the salt is added.
- Add the 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). Serve hot!
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Nutrition
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Love chicken soup? Then you’ll LOVE my Chicken Stew. It’s like chicken noodle soup’s heartier, more rustic cousin!
How to Make Easy Chicken Noodle Soup – Step By Step Photos
Begin by dicing one onion and mincing three cloves of garlic. Place them in a large pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent.
While the onion and garlic are cooking, clean and slice 1/2 lb. carrots and 1/2 bunch celery (3-4 stalks). Add them to the pot. Continue to sauté the onions, carrots, and celery together. You’ll only use half of a one-pound bag of carrots and half of a bunch of celery, but the rest doesn’t need to go to waste. You can clean and slice the rest and freeze them to make another batch of soup later. I do it every (other) time. It takes just a few more minutes and is super convenient later!
Remove the skin from two split chicken breasts (2.5-3 lbs. total). Split chicken breasts come with bones and rib meat, both of which add a LOT of flavor to the broth. They will also sometimes be labeled “bone-in chicken breast with rib meat”.
Add the chicken breasts to the pot along with 1 tsp dried basil, 1/2 tsp dried thyme, 1 Tbsp dried or fresh parsley, 1 bay leaf, and about ¼ tsp freshly cracked black pepper.
Add eight cups of water, cover, 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 that you don’t turn the heat down so low that it stops simmering. It needs to simmer the whole time.
After an hour, it will look something like this. Pull the chicken out of the pot…
Use two forks to pull the chicken from the bone and shred it into bite-sized pieces.
Add 6oz. egg noodles to the pot while you’re working on the chicken, turn the heat up to a boil, and cook until tender (about 7-10 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. Season the broth with salt, beginning with one teaspoon and adding more until the flavor of the broth really pops (2-3 teaspoons).
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.
This chicken noodle soup recipe makes about 12 cups, so it’s not a bad idea to freeze some for later. Always refrigerate the chicken noodle soup fully before transferring it to the freezer. When making big batches, it’s a good idea to divide it up into smaller portions before refrigerating. This helps the hot liquid to cool down faster once in the refrigerator.
Chicken Noodle Soup is always a good idea for my family. This one looks great. Can’t wait to try it.
I will never buy canned soup again. This was recipe was delicious and not hard.
This was a very good basic soup, but it needed a bit of oomph . I recommend using chicken broth in place of the water. Makes a huge difference!
I followed what you said bc it did sound bland and added half chicken broth and it was the perfect touch. Thank you!
Thanks Beth!
My family loved this homemade easy to make soup. I made it just as the recipe instructed & would not change a thing! MLR
This really is the best chicken noodle soup recipe. I’ve adapted it for the instant pot to make it super quick. Instead of the hour on the stove, it can be cooked for 8 mins on high pressure with a 10 min release, even with frozen chicken breasts. Pull out the chicken, shred it quickly with a hand mixer, and return to the pot with noodles to cook until tender. I also use low salt broth instead of water.
My chicken came out really tough :( is there a way to prevent this ?
Did you use bone-in breast? It sounds to me like the chicken maybe just got overcooked. The heat should be on low when you add the chicken so that it cooks low and slow. If your heat was up too high or you didn’t use bone-in, those could be good reasons why it was tough.
Made your chicken noodles soup, it was awesome
I just making soup and it’s great 😊. Love it
How do you keep the vegetables from overcooking?
Once you bring your soup to a boil make sure to turn it down to low! It will maintain its heat but look low enough that the vegetables don’t turn to mush. When you’re cooking it for so long, you want to make sure the heat is low.
I usually make beef vegetable soup but decided to try this recipe…
I added a little more water and boiled then peeled a few potatoes…( my family’s request)
Diced and added at the end..
It turned out wonderful..
Thank you!!
I’ve never made a chicken noodle soup that I actually loved until this recipe! Followed the directions exactly and it turned out amazing! I chose to use wide egg noddles instead of extra wide, only for preference and ease of smaller eaters to spoon it up. Served with some bread and butter and the whole family, including picky kiddos gobbled it up! Will be saving this recipe to make again.
These dishes sound amazing! The Tomato Salad is fresh and vibrant, while Chicken Tortilla Soup offers comforting warmth. Keto Salmon Bites are a tasty low-carb snack, and Green Enchilada Soup is a flavorful twist on a classic. Perfect for a variety of cravings!
I’ve made this soup many times! Thank you!
I do add a whole Knorr chicken bouillon cube. My favorite bouillon.
I cook the noodles separately.
I can’t find the link for the slow cooker version. Do you have the link? Thank you!
Here you go! :) https://www.budgetbytes.com/slow-cooker-chicken-noodle-soup/
Can you use chicken broth instead of water?
Absolutely! You might need to reduce the salt amount though depending on the broth you use to make sure it’s not too salty.
COOK YOUR PASTA SEPARATELY!
I was super excited to make this while I’m sick, took the time to make everything perfect, come back to my pot after adding the pasta and ALL of my broth was completely absorbed! I called my grandma and was surprised this recipe had me cook it in my soup.
family favorite for a long time! just sent the recipe to my daughter who moved away and was craving! thank you
Was a great soup I made for pot luck soup day at church.
Love this recipe! We have been freezing it in portions. If I leave out the noodles am I able to pressure can this?
We’ve never tried that so I’m not sure!
I won’t be adding any type of pasta. What adjustments should I make to the recipe?
Will you be adding something in it’s place? If you’re just omitting it, you’d likely want to also omit a lot of the broth as it would be too liquidy without noodles or something else to fill it out.
Thank you for adding directions with pictures for those of us who are visual learners; it helps so much! Great recipe, my kiddo loved it. Thank you ☺️
This Chicken Noodle Soup recipe is fantastic! The broth is rich and flavorful, and the noodles are perfectly tender. It’s the ultimate comfort food, especially on a cold day. The recipe is easy to follow, and the results are consistently delicious. Thank you for sharing such a wonderful dish!
Really great recipe! The only thing I would change is cooking the noodles separately and then adding them to the soup once cooked. When I cooked the noodles in the actual soup they absorbed so much of the broth that there was barely any broth left.
Thanks for the recipe, I added chicken stock to suit the kids & used chicken thighs. Really good, will make again!
I absolutely love this recipe. It’s delicious!! And so easy to make. People think I can actually cook when I make this. It’s my go-to recipe. I nail it every time. Thank you so much.
Since it’s difficult to find split chicken breasts with bone-in, if I use a rotisserie chicken do I add that at the beginning or shred it and add after the rest of the soup is cooked?
It doesn’t matter too much! I would just do it whenever you add the liquid.
Made it, oh so tatesful!! Loved it. Thanks
Made this tonight. Easy yes but no flavor even with salt. Use chicken broth!! Can’t stress this enough. Otherwise, with all the spices, vegetables and chicken it tastes good very good and it’s incredibly easy!!
Did you perhaps mean to say 1tbs fresh parsley instead of dried? Just curious as it seemed like quite a bit of dried parsley and the pics look to be fresh. Still a great recipe and love your site!!! We use it all the time :)
Yes you can do either! We used fresh this time but like to give dried as an option so people don’t have to buy a whole bunch just for a tablespoon. We like a lot but you can definitely do less!
Ok thank you! It turned out great!
Great soup, and it found me at just the right moment. Story time: I prepped the celery, carrots, onions and peeled some garlic cloves ready to make your lentil & sausage stew, but came down with covid the day I was going to cook, and lost all momentum for cooking. By the time I was better, the sausage had taken a turn 🤢 But I had some chicken drumsticks and a little homemade stock in my freezer, added in some more carrots and celery, and this soup came together with wonderfully little effort (just some time for that broth to get excellent). Only other change I made was using baby shells instead of egg noodles because it’s what I had with a similar cook time. Thank you for making completely-from-scratch chicken soup so easy and tasty!
One of my favorite recipes. Always comes out beautifully!
Loved it. I did use chicken stock instead of water which gave it a rich chicken flavor.
Absolutely delicious. I made using rotisserie chicken. I’m not a big fan of soups in general, but I found myself craving this. And lucky for me, I got sick recently and had leftovers in the freezer. I did notice 8 cups of water isn’t enough though. The noodles seem to absorb the broth tremendously. Any solve for that?
I cooked the noodles separately, strained it and just added to the soup at the end.
This was delicious! Tasted like my favorite chicken noodle soup from the deli! I added tomato paste and omitted celery. Also added adobo and greek seasoning and veggie broth for more flavor. Perfection!
yummy in my tummy lalalal
This soup is delicious!! The seasonings are balanced perfectly as written, and I love how simple the ingredient list is. We like dark meat, so I used a pack of 8 drumsticks in place of the breasts. This site is so great for easy, healthy recipes!!
Yummy!
I made this with rotisserie chicken and homemade pasta. Five stars, changed nothing. Thank you.
I’ve made this several times, absolutely delicious!
With noodle soups, if I know there will be leftovers, I like to cook the noodles separate and drop them in when serving. Keeps them from blowing up and soaking up all the broth in the fridge.
The recipe’s simplicity allowed for an easy and enjoyable cooking experience.
I never made soup before. I ran across this recipe and it is amazing. I would add additional water and more egg noodles. I used the better than broth in the jar (2 tsp) to give it more flavor and only 1 tsp of salt.
Great Post!
I made this with boneless skinless chicken breasts because we just purchased a ton on sale at Costco. We also used 2 containers of chicken broth and added no salt. This worked out very well. I typically use the “Ultimate Chicken Soup” recipe from google which calls for chicken thighs but this recipe is really quite good as well. Not as good but I think it’s pretty good. Enjoy!
The family loved this recipe as a winter warmer on a cold snowy day in January. I slightly upped the amount of noodles (personal preference) and they were gluten-free for family dietary requirements, but otherwise this went off without a hitch. Was tempted to add boullion at the beginning, but spiced as direct, there was no neef. Really great “comfort food” recipe.
Best chicken soup recipe ever! I season the shredded chicken with poultry seasoning before adding it back to the pot and the soup is so good! Thanks for the recipe
Found this recipe on Instagram and it has become a staple in our family during sick season. My nieces loved it (5&6 yrs old) and now my little baby (18 months) loves it too she will finish her bowl and even lifts it to drink juice my husband said “wow I’ve never seen her love something so much”. I grew up with the Mexican caldo my mom made us but was always too intimidated to try and make but this recipe made it easy to try and I’m so glad I did because it’s a favorite now. I add corn on the cob and potatoes and some cabbage (taking some of my moms Mexican caldo ingredients) at the end since they don’t require too much cooking time. About 10-15 mins cook time or when I add the noodles. Thank you so much for sharing your recipe I follow your IG for easy yummy recipes.
This was the best soup I have ever made! Thank you so much for sharing your recipe. My husband wanted to eat the whole pot!
This is a great recipe. Soup was delicious. The only thing I did differently was to add the carrots and celery after about 1/2 hour of cooking the chicken onions and garlic. I like the vegetables to be a bit more firm.
Great recipe! Very simple and easy to follow, and so flavorful, warming, and hearty. I hadn’t used the bone-in chicken for soup before, and was a little intimidated, but it was super easy. I will definitely make this again and try the slow cooker version, and chicken stew, as well!
Amazing recipes, thank you! I’m about to cook a pot of chicken noodle soup right now.
how are you all freezing it’s just in a plastic bag? or what’s the deal
You can absolutely freeze in a freezer bag or a freezer-safe container. You can also buy silicone cube trays that allow you to freeze specific portions!
Would it make sense to replace, say, half of the water with low-sodium chicken broth or stock?
Yep, a lot of people have mentioned that they do that for this recipe. :) Just make sure to adjust the amount of salt added at the end to taste.
First time making the soup from scratch. I hope my lady likes it
Thoroughly enjoyed Your recipe I didn’t use bone in chicken breast just chicken breast. it freezes well and is very tasty
Chicken soup looks great! I precook my chicken. Cuts the time, then simmer with rest of ingredients. Thx.
So delicious and easy to make! I followed the recipe exactly and it worked perfectly. One little detail that I added in the prep is that after shredding the chicken breast and while my “orecchiette” were cooking, I put the meat in a bowl and covered it with some of the broth so it wouldn’t dry out.
This is definitely my go to chicken noodle soup recipe, your measurements were spot on! Thank you, Budget Byte$!!
It was good, but found a flaw in the written instructions part 3. When the number of servings needed was increased or decrease. The amount of water required didn’t change.
So the water needs to be added to the ingredients list section so that then the amount of water will change, just as the other amounts of ingredients change when adjusting the number of servings required is changed.
Thanks for bringing that to my attention! I just fixed it. :)
Knocked it out of the park. 3 tsp of salt was perfect. Followed it to a T and the bone in chicken makes a huge difference I agree!
First time making this soup, and made it EXACTLY as written.
Beth is absolutely correct about the salt. Don’t be bashful!
This one is a homerun!
Absolutely delicious! Cooking the noodles in the soup gives it a delicious rich and starchy depth. I’m so enjoying this on a cold fall day! I didn’t get bone-in breasts, but the little strips of breast meat, which just ended up falling apart so effortlessly. In order to supplement the flavor, I made half of the water broth. I was worried the noodles would break down in the liquid after a day or 2, so I actually drained the broth into a separate container. Not sure how that will turn out, but I just wanted to get the most out of this as possible! Thanks so much for another delicious one!!
Incredible recipe! I love saving the plastic and making a homemade stock I’d never done this before but will from now on!
Amazing Flavor. Family really loved this recipe!!
This is an easy recipe to prepare and has a fantastic result. I used 2 large bone-in chicken breasts, and I’m sure you could use bone-in thighs if you prefer. I kept it simple with onions, celery, and carrots, but you could add peas, green beans, mushroom, etc. I love that you are making your own broth with this recipe! I used thin egg noodles and made a loaf of rosemary garlic sourdough focaccia to serve with it during this stormy nor’wester weekend. ! Everyone loved it!
Really excellent, easy, comforting soup! I made this when my husband and daughter came down with a cold and it hit the spot. I used bone-in chicken thighs and they worked very well. I also added 8 oz of sliced mushrooms and a cup of frozen peas for extra veggie goodness. Keeping this in my back pocket for future sick days and chilly winter evenings!
This soup is so nourishing and delicious! Didn’t change a thing
I’ve made it twice in one week!
Made this for family who were coming out of the hospital and it got rave reviews. It made enought for several bowls each for five people, plus some leftovers. While I will admit that there’s probably some bias in the form of a long day in a bland place, it was called the best chicken noodle soup my mom had ever had, and my dad makes a mean chicken noodle. This is doubly impressive because I’ve never cooked chicken before in my life.
My only suggestion for alteration is to add more noodles. I did about 10 oz. and the broth probably could have handled more.
I’m so glad it was such a hit!!
Very good!
I add 1-2 Knorr bouillon cubes.
Sometimes I use some of the chicken to make chicken salad! Tasty!
I’ll be cooking this soup next Saturday when my sister comes over for dinner. Sounds yummy!
I have been using this exact recipe for years and it honestly is the best chicken noodle soup ever. I use a Tbsp of italian seasoning instead of the dried herbs and it is perfect (and I don’t have to buy the herbs separately). I just wanted to leave my comment as I am very grateful for this recipe!
So classic, and so easy! Really pleased with this recipe. I’d never used bone-in breasts before but definitely will be buying again for this, and other shredded chicken needs.
My identical twin sister is the one who made your recipe for Chicken Noodle Soup and said it was extremely easy to make. Thank you for making it easy for most of us! Scrolling down I see many more recipes and I can hardly wait to try each one of them! It is very much appreciated by myself and I dare say all that look into your website! Thank you for making it easy peasy for us and also on a budjet friend way! God bless you for sharing!
I’ve made this before and this recipe is great! I want to make some but the only thing I have on hand is frozen bone-in chicken? Can I add frozen chicken to the boiling water or do I have to thaw first?
I would definitely thaw it as much as possible first to ensure a successful outcome. If you have an instant-read kitchen thermometer, you can give it a shot and just keep cooking until it reaches 165*F in the thickest parts. Otherwise, I’d say…if it’s still a little icy in the center, it’s will be fine…but if totally frozen, it likely won’t cook properly. ~ Marion :)
was delicious! I love it!👌
Delish. So all I had were 2 boneless breasts. I put 4 cups water and 4 cups chicken broth. Seasoned it to my liking and it was spectacular. Otherwise I followed the recipe. Thanks! Also added a teaspoon of better than chicken for extra flavor.
Thank you, Beth! I like this recipe & look forward to using it
Do I need to do anything differently if I use bone in, skin on chicken thighs instead of breasts?
Hands down the best chicken noodle soup I have ever had! My father and my boyfriend are obsessed! I’ve only ever used chicken breast (couldn’t find bone in chicken breast where I live) and I use bone broth as well.
I live in the UK and I haven’t been able to find wide shaped egg noddles like in the US. Would you use regular pasta for this instead?
Hi, Christina! You can definitely use regular pasta! I would just consult the package directions for a suggested cook time since egg noodles cook a bit faster than regular pasta. — Marion :)
I made this today and it was delicious. The only substitutions I made was that I used chicken thighs instead of breasts, as I’d already had them on hand. Also, kosher salt instead of iodized or sea salt. I’ll definitely make this again and try it with the breasts next time.
Do you think I could make with chicken breast’s the same way? That’s all I have on hand.
The recipe calls for chicken breasts, so yes. XOXO -Monti
Can I use boneless chicken breast if that’s what I have on hand? I’ve made this before using bone in but that’s what I have
Holy cow! (Or chicken?) I don’t even consider myself a fan of chicken noodle soup but this was so flavorful!
Was excellent!
I added one can of creamed chicken soup one can of cream of celery soup and it was fire. I’ve made chicken before but these spices in it are amazing thank you
Find u ever add chicken broth to ur chicken soup when cooking? Mine never has any taste . It tastes like water.
Chicken stock has a more pronounced flavor than chicken broth. Try switching to Better Than Bouillon. It’s more economical that the boxed stuff and has WAAAAY more flavor. XOXO -Monti
Added a few mushrooms for the umami flavor. turned out delicious.
I want to cook the noodle seperately from the soup base. Should I reduce the amount of water and if so , how much would you recomend reducing?
The recipe sounds very tasty!
Just follow the directions on the box and drain. XOXO -Monti
Forgot to mention when to take bay leaves out, 🤪😌
Hi Beth, Take out the bay leaves before serving. XOXO -Monti
Wow this was absolutely delicious! And my 3yo daughter even loved it!! Was very impressed and definitely on a budget with things that were mostly already in my pantry.
This soup is delicious. I only cook the chicken for 30 minutes then I take the chicken off the bone and put the bone in for the last 30 minutes. After that I add the chicken back in. When I left the chicken in for the whole hour I found it too tough. Sometimes I make this soup low carb by leaving out the noodles and adding in rutabaga at the same time as the carrots and celery.
This is, by far, the best homemade chicken noodle soup I’ve ever had! Delicious! Excellent! Thank you for sharing it. My family and I love it.
Do not use just plain water. I have tried this with all chicken broth and then using just half water with the rest chicken broth and my h knew right away the difference. He was upset and asked what i did to the recipe.
I found using just the water, it tasted bland. No amount of salt could get rid of the watery taste. And heads up, its 3/4 carrots and about 3/4 celery is a bunch.
Do you know how chicken broth is made? This soup literally MAKES broth!
I’ve made this soup so many times. It’s a favourite in my household. I sometime add silverbeet or spinach and chilly for some extra greens and a kick . Delicious!!
Arent the carrots and celery like mush after boiling for an hour?
No, they’re delicious. :)
Very good! This is my go-to chicken soup recipe, but I use gluten free rotini instead of egg noodles.
How would I make this in the crock pot. I don’t want to use chicken broth and I can’t seem to get the recipe correct.
Here is my slow cooker chicken noodle soup recipe. I don’t use premade broth in mine, so you may need to experiment some. You’ll definitely need to adjust the salt at the end depending on how much salt your broth contains.
Can you use boneless chicken breast and just sub the water with chicken stock?
Great recipe by the way! Simple and delish.
Yes, but the boneless breasts will probably cook a bit faster, too, so just be careful not to over cook them.
THANK YOU THANK YOU THANK YOU! I have tried SO MANY chicken soup recipes on Pintrest and this is AMAZING BY FAR THE BEST not to mention the easiest… THANK YOU SO MUCH for sharing your yummy recipe.
How much potassium is in this soup?
Unfortunately, I don’t have that information.
Going to try this recipe! Is that green thing parsley in the last picture?
Yes :)
Will be making this tomorrow. Can I use a whole rotisserie chicken carcass with lots of meat on it like I make Turkey soup. Just pull out the carcass and shred off the meat once everything else has finished ?
Yep, that should work. :) I might take the meat off first and add it at the end, though, so it doesn’t end up overcooking the meat.
I’ve been making this in the instant pot with great success. It really deepens the flavors. I just add the noodles to boil after pressure cooking the soup while I’m shredding the chicken. We also do regular rotini noodles due to egg allergies, and add extra chicken broth in addition to the water because I like my soup extra soupy. I really love the spice balance in this recipe, it’s just right. Not to herby, but super flavorful and so cozy.
How long do you cook it for in the ip? Or how. I thought this was an ip recipe for some reason. Have everything in it ready to cook.
Could we use chicken thighs or wings for the meat & bone aspect in this recipe? Thanks for the recipe. I love your stuff!
Yep, if you prefer dark meat you can definitely do that. :)
Quick, simple, comforting, great to stock the freezer.
PS, the link for “Chicken Stew” just comes back to this page.
Oops! Thanks for catching that! Here’s the link if you still want to check out the chicken stew (I highly recommend it). :)
This recipe is easy and delicious! I’ll be making it again.
So delicious! I made everything by the recipe except I added a bit more seasoning and garlic than called for. It was perfect! Everyone in my family enjoyed it and for a mama who struggles to find dinners everyone will eat that was a win! Also as someone who recently started adding animals foods back into my diet I’m enjoying branching out and trying more budgetbytes recipes I know I can trust☺️
This really is THE BEST chicken noodle soup!! 🤤 Definitely helps to use bone in, split chicken breasts in making such a tasty broth. Penzey’s spices–California basil and Turkish oregano– also help it shine. The thing that sets it over the edge: add a fresh squeeze of a whole lemon at the end. It adds a fresh brightness and plays nicely with the salt and pepper. So, so good! I’ve made a many a Budget Bytes recipe through the years and this one takes the cake– so much so I decided to add a review! Thanks, Beth, for this true gem of a recipe!
Honestly one of the best chicken noodle soups I’ve had. And easy! Will be making again and again!
I woke up feeling under the weather yesterday and this soup just hit the spot. I had about 4 cups of shredded cabbage that was going to waste so i threw them in with the noodles. It really beefed up the soup and i loved it. I also added a little cayenne pepper.
This morning I heated up the leftovers with an egg and added lemon juice (must add lemon juice!)
So good!
I put an extra serving in the freezer. I’m crossing my fingers the noodles freeze well.
Delicious! I made this today and it is perfect. I did have about 3 cups of store bought chicken stock that I needed to use so I substituted 3 cups of the water with the stock. I will definitely make this again!
Absolutely our favorite, go-to recipe for. Chicken Noodle Soup! Divine!! Only added a touch of lemon juice to kick it up a bit (tip from a chef).
Made this recipe a bunch of times. My family loves it. Thank you beth and crew!!
This recipe was amazing! Only thing I did different was add a can of Campbells cream of chicken soup and a tad , pit more seasoning 😋
yum! i had to add boullion but delicious!
This is now my go-to chicken soup recipe! It’s so good and flavorful
I loved this!
This is the only chicken soup recipe I ever use! I just don’t like dark meat chicken, so this is the one I like. I have some cooking on the stove right now and everyone is very happy and the house smells delicious!
This soup is easy and very good. I used 4 chicken thighs as a preference (I like dark meat) packed full of flavor. Just like the. Recipe say salt varies I used 1 & 1/3 tsp. It’s raining today. The perfect comfort meal.
This afternoon I made this recipe minus the carrots. Yes it was delish and I will make this again!
Do the noodles soak up the broth?
Yes
Used 2 bay leaves and sprinkled in some extra thyme, basil and parsley. added a couple tsp of better than bouillon and used 1 tsp salt. I have to say, I’m sorry. I hate it when people rate a recipe and then change it. I definitely followed it basically. It was very good.
One of the best recipes for chicken noodle soup! I always come back to this recipe every time I go to make the soup. The ONLY thing I add is extra garlic & a little bit of tumeric for the health benefits.
Can I just use boneless, skinless chicken breasts
How long can this go in the freezer for?
How long food lasts in the freezer depends on so many variables, so I can’t give an exact time frame, but I usually try to use up my frozen foods within three months. :)
Really great tasting soup.
Can I make this in a crockpot?
Yes, here is a link to th slow cooker chicken noodle soup.
Made this last night, it turned out amazing. I used half bone broth and half water.
Got adventurous and threw in a splash of Merlot too.
Definitely making this again.
Austin, I like the way you think. :)
If I am making only 4 servings with one chicken breast, do I still use 8 cups of water? I have never made soup!
Nope, I would reduce the water by half as well. :)
the recipe sounds great I will be trying it and will let you know how good it is, thanks for the recipe!
I always leave the skins on the chicken, to me that little extra chicken fat is for a more hearty broth and I always cook my noodles separate so they don’t suck up the broth. Will be trying this tonight.
Can I use bone in thighs instead? Will it change the cooking time?
Yes, you can use bone-in thighs instead. The cooking time shouldn’t change. :)
This was my first attempt at chicken noodle soup and it was so much easier than I had anticipated. Thank you so much for the images and easy to follow recipe that pleased the taste buds of my whole family. Freezing some to share with extended family.
I had left over rotisserie chicken and put the entire chicken bone and all in 2 quarts water with powdered chicken bouillon. heated until boiling. Then let cool and picked chicken from the bone. I then followed the directions, except I cooked my noodles in separate bouillon broth. Everyone added their own amount of noodles. This keeps the noodles from absorbing all the delicious broth. It is the BEST Chicken Noodle soup I’ve ever made. Thanks so Much for this recipe!
My entire family loved this recipe!
Can you use fresh basil instead of dried?
Somehow I only have fresh right now.
Yes, but it can be a bit more potent than dried, so I would probably use a little less. :)
Love love love this recipe! My go-to from now on! Has so much flavor but still reasonable price
Omg this was a terrific and easy recipe. I used four cups broth and four cups water and one can of diced tomatoes. It was exactly what you would want on a cold autumn or winter day. Thanks!
I’ve been making chicken soup with this recipe for years and it’s been absolutely perfect!! Tonight I’ve got a bag of chicken leg quarters to get rid of so I’m going to try it with those instead of the split chicken breasts. Thank you for the delicious and budget friendly recipes!!
Is there a way to make this in the instapot?
Soups usually work very well in Instant Pots. I haven’t done this particular one, so I can only guess at the best method. I would probably use the sauté function for the aromatics in the beginning, and then maybe use the poultry setting once everything is added. The cook time will be determined by how long it takes that chicken to become tender enough to shred, which is why I would choose the poultry setting instead of the soup setting.
Just made this. I should have sized down because my noodles turned into mush before it was even cold enough to put in the freezer. They WERE egg noodles, but still. Great, I’m going to be eating mush for the next few meals. Next time I’ll stick to my favorite non-sticky rice.
Mine was the same mush before we even ate it😢 I ended up digging through the soup and got out as many noodles as I can. The noodles sucked up all the broth so will have to add more broth and try to salvage all this chicken and veggies and use frozen noodles! Good flavored broth but was very disappointed in the soup😢
Could you have cooked the egg noodles in the pot for less time sothey were more firm?
Can I make this in the crockpot and if so what adjustments should I make. Thank you.
Here is the recipe for the slow cooker version. :)
Thank you for this recipe. I used a pressure cooker and it came out so yummy!
Great recipe! Had a lot of flavor
What if I have chicken bone broth and chicken breasts with no bone or connective tissue? How do I tweet it
I’d have to test it to know for sure, but I’d try simmering the chicken for only about 30 minutes, or just until it’s shreddable. The bone broth should make up for the flavor that you’re missing from using boneless chicken breasts. :)
This is my GO TO Chicken Soup recipe, I have been making it for a couple years now. WE LOVE IT.
Great recipe, whole family loved it. I made the following substitutes: used a whole chicken instead of split breasts, added 1 1/2 – 2 cups more water to cover the chicken & little bit more of the spices to make up for the extra water, also subbed 1/2 zucchini for the celery since my family doesn’t like celery. I cooked linguine noodles (egg allergies so no egg noodles here) on the side so my family could add as much as they wanted to their bowls and I used rice since I’m gluten free.
How would I make this in an instant pot?
Sorry Micaela we haven’t tested this recipe with an instant pot.
I’ve made this a few times now and it’s always turned out good. The only thing I do differently is use fresh parsley and add it right after the noodles are done.
I also like to add potatoes sometimes.
Question: I have a whole small roaster chicken, can this be used instead of the chicken breasts?
Oh yes that would be delicious!
Delicious! I just made it, and added some potatoes cause I had some left in the fridge, and some sour cream and it turned out fabulous!
Can you use frozen chicken breast? I began the recipe and didnt have as much chicken in the fridge as I thought. Is it ok to use frozen/semi frozen? Thanks!
Yes, I’d try to defrost it in the microwave if you can for a bit. But it should be okay.
I love this recipe. I’ve made it probably a dozen times. Simple and fast. The only thing I sometimes add is chicken bullion, I taste the broth after I pull the chicken out to cool and adjust it to my taste. Depends on what type of chicken used, the broth will be stronger/ weaker. I like using chicken thighs with the skin pulled off. Like others have said, I also cook the noodles separate and add to the bowl. Otherwise the noodles will suck up all the broth.
A delicious recipe and so easy to follow. I add two cups broth, 6 cups water. I garnish with fresh grated parmesan reggiano and a touch of lemon. I will be making this again very soon!
Hi,
I loved this soup, it was delicious! Just one question: I noticed when I made the soup, a lot of the liquid got absorbed by the noodles, so after a few servings there wasn’t enough liquid compared to the amount of noodles/veggies left. Would you recommend making the noodles separately and just putting the broth in? Or is there some other way to avoid this issue?
Yes you can do that for sure. I find it stays longer in my house if I do that.
I always cook my noodles separate and store separately as well. When I serve reheated, I dunk the noodles in boiling water for moment and then spoon the hot soup over top of them.
I usually add a little extra water to start because of this. I still cook the noodles in the soup, but once they’re done cooking, I take the noodles out first to put into a storage container and let them cool separate from the rest of the soup. Then I store everything together once it’s all cooled, so that the noodles don’t absorb any more liquid.
Made this last night!! This was one of the easiest, yummiest recipes I have ever made. The chicken fell right off the bone to shred! (although mine took a little under an hour to fully cook because it simmered on a higher heat than I had intended) , so I would suggest to make sure to check it regularly during the hour it is simmering.
I used fresh basil for the heck of it and 1 cup of chicken broth in addition to 7 cups water (instead of the 8 cups just water). SO SO SO GOOD. I am going to make this on a regular basis now! :)
(I also now feel like the one cup of chicken broth may have been unnecessary and that water would’ve worked just fine)
I’ve made this quite a few times and it’s always such a hit :) thank you! I’m making it now and accidentally put the salt in with all the other seasonings before I simmered, will it still turn out ok?!
Sorry for the delay! But yes you’ll be okay just may be on the saltier side.
This is my go-to chicken noodle soup recipe. I make it every few months and freeze it so that I can have delicious, nutritious soup whenever I’m feeling under the weather.
I’ve added things like kale, peas, red pepper flakes, or jalapeno before, and it has been perfect every time.
Thanks for making such an easy, lovely recipe!
I have made this soup dozens of times! I use 1/2 chicken broth 1/2 water and then dilute as needed.
I love this soup – I have been using this recipe for years and it is delicious.
Love this recipe. Have made it probably a dozen times. I end up needing a bit more of salt and sometimes I add fresh dill.
I do have a question, could you use this same method (chicken breast on the bone boiled in the soup) to make this like a lemon chicken orzo soup?
Thanks!
You could certainly give it a try but just make sure you cook it long enough. Not a soup, but we’ve got a delicious Lemon Chicken Orzo recipe here.
This soup is delicious!! I made this recipe as written, except I added in a generous splash of heavy cream at the end for a slightly richer broth. I will be freezing a portion of this for the next time I don’t feel well and need a good bowl of hot soup. Simple ingredients and recipes. I love this site! Thank you.
Can you make this recipe in the crock pot and if so what would be the best way to make it
You could try our other version here Slow Cooker Chicken Noodle Soup
Very easy recipe. I used 4 cups water and 4 cups broth instead of 8 cups of water. When soup was done I added another can of broth because it was a little too thick. Served with biscuits. Delicious !!
One of my absolute favorites! I couldn’t wait to make this for my roommates and share something so delicious! Hopefully its okay, but I am definitely linking this post in my upcoming blog post!
I used whole chicken, Fresh squeezed lemon also I had to toss in some king Cajun blackened pepper, Jalapeño diced, onion powder & red pepper flakes for bit more spicy ness! Such delicious soup!
Delicious additions Kassandra!
Making chicken noodle soup from scratch can be intimidating but this recipes is THE best. Very simple to make and packed with flavor!
This recipe is easy. I added 1/2 jalapeno pepper, chopped with seeds, 1 tsp garlic powder, 1 tsp onion powder, & 3/4 tsp smoked paprika to give it a kick. Instead of noodles I serve it over brown rice. Yummy!!
Thanks Karen! Great additions for some heat!
Just tried it! Really good, a keeper!
Happy to hear it!!
I used boneless chicken breasts (3) and did 4 cups chicken broth and 4 cups water. As I already thawed 3 boneless chicken breasts Delicious soup!! My husband and I both have a cold and this was a delicious feel good meal :)
Love that you used what you had on hand! Happy to hear that it worked out great!
Very good. My new “go to chicken noodle soup”. I did add a little bit of my own seasoning. I like fresh rosemary. It was perfect. Will be making a lot this winter!!!
Hooray! Thanks Cheryl!
Made this today and it’s honestly the best chicken noodle soup recipe! Only thing I could add is try using your hand mixer to shred the chicken! Super easy
Happy to hear it Keda!
Made this again yesterday – always a hit! I do add more water and a bit more noodles – serves us for 3 meals :)
That’s great! Thanks for sharing Maggie!
My favorite chicken noodle soup recipe–ever! It freezes well and tastes delicious. Thanks for sharing it. :)
Thank you Lydia!
This was really good. I added jasmine rice because I didn’t have much noodles. My honey got sick and I always have these veggies and herbs on hand. I also used chicken thighs. I removed the skin. I had fresh parsley and added a little red pepper as well. Love it
Easy and tasty! Made it several times already
Happy to hear it Sean!
This is the best chicken noodle soup! I never want to use another recipe! Next time I think I’ll add a cup more water just to have a little bit more broth and a couple more carrots.
Thank you Katherine!
Can I add can of veg-all I don’t have carrots
Sure! You can use what you have on hand.
I’ve made this recipe twice, and both times it seems like there isn’t nearly enough broth, despite following the directions exactly. There’s only enough broth for one good bowl, and I’ve had to add a carton of broth to leftovers to make it soup-y again. Not sure what I’m doing wrong here.
Why not use a whole chicken. Cheaper per pound than bone in breasts, and a tons more flavor and meat for the same or less cost.
Is it the same cook time with the whole chicken?
This is theee best chicken noodle soup recipe!!! We’ve added it to our recipe list. So yummy : )
Thank you!
I made this today. Excellent recipe. Thank you!
Thank you Sandy!
Soothing and comforting chicken noodle soup – my daughter was sick with tonsillitis and she loved it. I wasn’t sick and loved it, too – recipe is a keeper! 😊
Oh no! I hope she’s on the mend. Enjoy!
Great recipe. I had boneless chicken breasts so I used 6 cups chicken broth and 2 cups dry white wine instead of water. Delicious!!!
Could you use chicken broth instead of water
Yes most definitely!
How many bone in chicken thighs would you use in place of the chicken breasts? Thanks!
I would use about 4 thighs, about a pound would work.
The best chicken noodle soup I have ever made! I used 2tsp of salt and that was plenty. My kids were swarming me to get some because it smelled so good!!
That’s awesome Pam!
Best chicken soup recipe I have made ,,,,,thank you.
Made this for my grandson as he wasn’t feeling well. Everyone loved it
This will be a permanent recipe for chicken soup in my household.
Happy it helped him feel better!
Awesome recipe and soup!
It is so easy to make, economical and convenient to take a batch from the freezer for work!
I have made this several times and love it each time!!!!
Thanks for sharing👍
Happy to hear it Brian!
How many cups of egg noodles did you add? I feel like 6 oz of noodles is too little.
The recipe amount is correct. Egg noodles do not weigh a lot so six ounces is plenty.
I made this today because my daughter and I have a bad cold.. my husband just landed from a business trip too so it’s a perfect lunch! It tastes great, I didn’t alter a thing ! My husband said it tastes like the same chicken noodle soup his mother made ❤️ This warms the soul!
Happy to hear it warmed you all! Get better soon!
Would chicken leg quarters work instead of the split breasts?
Yes that would work fine.
Great recipe!!! So easy yet flavorful. I added one chicken bouillon cube and 2 tsp of salt. I left out the parsley since I’m not a fan but overall will def make againz
I love this soup and trying it in the insta pot. If there is a link on these instructions I missed it. Wish me luck!
Did you have any luck with the instant pot? I’m going to try it tonight – same recipe exactly just cook it 10 minutes in IP and natural release. Does that sound right?
Always a hit with my family
LOVE this recipe! I’ve made it at least a dozen times. I use chicken broth instead of water but otherwise follow the recipe exactly. Best chicken noodle soup i’ve had!
When freezing, don’t the noodles become mushy? I’ve never had good luck freezing with noodles.
The texture change isn’t noticeable to me, but if you’re sensitive to textures it might be unpalatable to you.
Excellent! I used bought chicken broth instead of water and boneless chicken. Whole family loves it.
Absolutely amazing! Very easy to do! My 3year old loved it as well! I am definitely saving this recipe.
Love this recipe! I use 4 cups chicken broth and 4 cups water for more flavor. I freeze in individual servings for lunch at work.
I loved this recipe, thank you for sharing it.
Love this recipe!!! Too lazy to cut veggies so I use a 12 oz bag of frozen mirepoix blend. For my third go round, I’m thinking of using rice, hmmmm……..
This was super easy and delicious. I doubled the recipe for 8 adults. I had a bowl sized portion left after seconds. I used bought chicken broth in place of water and didn’t use bone-in-chicken. I used what I had at home. I like a little more liquid than this so I would add some extra water than called for. It had a great flavor and we ate it with a baguette.
I will never make another chicken noodle soup recipe again because this is the one I will make forever! Teenager approved too!
Okay … found this recipe a couple of weeks ago when my wife bought bone-in breasts with no plans. Used whole grain ronies. Delicioso! This time I bought the breasts with the sole purpose of finding and cooking this recipe again! I did cook it with the skin on and trashed it before shredding. This time, less thyme. Thanks
I tried this soup recipe tonight. It’s cold and rainy out plus a hot flour tortilla add lemon to the bowl and served.
Booyah a winner, keeper!!
Thank you.
We are always looking for ways to stretch our food budget. When I spied this recipe in search of a surplus chicken solution I quickly grabbed it and ran to the house. Here is my variation that should be very useful to anyone. Our local grocer has a fantastic grab and go in the afternoon. Sometimes barbecue smoked ribs, chops, wings, or a good rotisserie chicken. Well a plump rotisserie chicken for 5 bucks is quite bonestly a steal. I had purchased one of their pre-cooked
rotisserie chickens a few days ago and we (2) enjoyed the leg quarters and stored the remainder. I found this recipe and went into action. You can easily add this pre- cooked chicken to the pot and remove it, shred it and hold it until the noodles are done and it is perfect. We had also entertained the night before and had enough cut carrot and celery from un eaten hor d’oeuvres to fill the pot. We also added chicken stock plus more noodles becauxe we had them amd plan on stretching this pot out an extra meal. This was a very satisfying and comforting soup. Enjoy!
I made this chickn noodle soup, instead of water I used vegetable broth it makes the soup more flavorful.
Excellent. Quite flavorful
Let chicken simmer for ninety minutes. Thank you
My new go-to for a snowy or sick day. So easy to make. I also added the juice of one lemon to this before the the hour of simmering (and then more as needed squeezed on top of each bowl) — lemon is such a game changer and would recommend for anyone to try
This soup is awesome , all the times I have made it even when using 8 cups of water, I seem to have more of the shredded chicken and vegetables then broth. What would you suggest to adding more liquid so it balances out when serving?
Thank you
You can simply increase the water, and you may have to increase the salt slightly to compensate, but nothing else should be needed. :)
Was very tasty but add veggies at end to avoid over cooking
I made this last night and it was delicious! I added 3.5 tsp of salt and the broth was amazing. I can’t wait to have it for lunch today :).
Do you cover the pot while is simmers for an hour?
Yes :)
Am I supposed to simmer with the cover on? I’ve made this twice now and have simmered uncovered and that delicious broth keeps cooking down too much.
Yes, cover the pot as it simmers.
Came out absolute amazing. My whole family loved it. Loved how less salty it was . so good and hearty .
Can you make this with a whole cut up chicken?
Absolutely amazing. So much flavor and the chicken is so tender. Perfect comfort dish, have made twice now. Leftovers are equally as good if not better. This is a keeper!!!!
I LOVE LOVE LOVE this recipe! So simple and easy to make, yet so full of flavor! The amount of seasoning used was perfect and thank you for the note on the amount of salt to use. The first time I made it, I slightly under salted it. The second time, I used 2 teaspoons exactly and as you said, the flavor of the broth really did “pop!”
Also, for anyone looking to freeze this, it freezes beautifully even with the egg noodles! A month after initially making this, I pulled out the remainders and although I forgot to defrost it during the day, I ended up putting the frozen “lump” into a pot on low heat and let is slowly defrost/heat up, which took roughly 30 minutes.
Can this recipe be made in an instapot?? Or does it have to be modified??
Unfortunately I haven’t tried this one in an IP, so I don’t have specific instructions, but I’m sure it can be done. :)
thank you for your post my wife is not feeling well and it was a nice easy meal it made her feel better God bless and marry X mass
Hi, can I use legs or thighs instead?
Yes. :)
I made this for the first time and it was awesome! I didn’t have bone-in chicken so used chicken breasts, substituted half of the water with chicken broth and added a couple of bouillon cubes. Next time I’ll try to find the bone-in split breasts. I will also cook the noodles separately as they soaked up most of that glorious broth! This week-end I’m going to make the chicken and dumplings. Thanks for all of your recipes and tips:)
This was incredibly easy and SO, SO good! Seasonings were spot on. Definitely adding this to the regular winter repertoire!
Do you add more water if you aren’t doubling the recipe ????
I’m not sure I understand your question. If you aren’t doubling the recipe, you add 8 cups of water, as the recipe states.
This is the 4th soup I’ve tried and the first time I’ve made homemade chicken soup. Sooooo full of flavor and filling. I just cannot get enough of your soup recipes. They last me for 3 days for lunch and dinner…Great on the budget! You’ve got it going on Beth!!!! Slow cooker recipes next…Hooyah!!!
Hi, If I have a left over Rotisserie Chicken, and use chicken broth, will that work?
It definitely won’t be the same, but it will make a quickie version of chicken noodle soup. :)
Mine turned out great! My first attempt at chicken soup….I have been cooking all my life…..and this was one that I needed to finally make. Delicious. I regards to the noodle/rice element? I cook them separately and add them when serving, for as you can see – the noodles will suck up all your wonderful broth. Same when you make goulash (tomato, hamburger and macaroni). Cook your pasta separately. Keep the left over pasta in a zip lock bag for next time and add to goulash when serving. Even if serving immediately….let your guest/family add as much pasta/rice as they want to their soup or goulash.
OMG, I’ve never made chicken noodle soup from scratch and this was so flavourful, the chicken so moist, and SO EASY TO MAKE. I continue to rep this website to all my friends. Every recipe has been a winner so far.
This is my family’s favorite chicken soup recipe! After some experimentation, I’ve found that leaving the skin on AND adding chicken wing tips (6-8) that I’ve saved from summer grilled wings makes the broth incredible!!
I made this soup and I’m actually making it a second time! It’s so good. I have boneless chicken and it’s still good. Not bland at all. I’ve added dumplings too. Mmmm it’s a hit with my four boys and in laws. Thank you!
Love this recipe! I’ve made it several times and my family loves it.
Could you swap chicken drumsticks instead of bone in chicken breast? Trying to use up chicken in the freezer.
Yes, you sure can. :)
I don’t have bone-in chicken breasts. Can I still make it with boneless chicken breasts?
Yes, but the soup will have a lot less flavor.
When I’m sick and need soup to help recover, I cheat and use Better than Bullion chicken broth and a teaspoon of fish sauce to help get that depth of flavor.
I just made this soup. It is fantastic. Easy to make.
Delicious!! It was super easy to make and my picky husband could not stop raving about about it! I also substituted low sodium chicken broth for the water and 11/2 tsp of salt was plenty. Thank you so much for this recipe. It is definitely a keeper!!!
I made this soup for my grandkids. Now they ask for it every time they visit.
Like Carley, I’ve been making chicken soup for years. I usually make the stock with fryer chicken and veggies first, then separate the chicken meat and give the veggies (no onion!) and chicken scraps to my poochies with their kibble. This was much less time consuming and delicious! I did leave the skin on(confession) and used unsalted chicken broth instead of water for more flavor. I used fresh basil and parsley, dried thyme, bay leaves and I always add turmeric to chicken soups. I used orzo for the pasta this time but I always boil the pasta separately and add a portion to the soup bowl and pour the hot soup over it so the pasta is al dente. Thank you for this wonderful recipe.
I’ve been making chicken noodle soup for years….. this is by far the best! My kids even raved about it. Definitely my new way to make this dish.
I made it yesterday. It was very good
I have been super sick with cold/flu like symptoms. Unfortunately my partner had to go to work and I’m no longer a child so my mom wasn’t around to take care of me old day. I knew I needed to do make something that I could eat all day so I went to Pinterest and found this recipe. I was nervous about getting the chicken but luckily found some at a grocery store close by. These photo instructions are so helpful and it turned out amazing!! I felt great that I didn’t use any store bought chicken broth. This is definitely going to be how I make chicken noodle soup from here on out!
I’m so glad you liked it and I hope you’re feeling better!!
Sitting here smelling the soup right now. Super stoked to try it. My first time making soup and it was pretty easy. I’m sure it’ll taste like how it smells which is deff lit. 🙌🏼🤘🏼
Hi! This soup is delicious! However I’ve never frozen chicken noodle soup before but Ive readthat freezing the soup with noodles is not a good idea. What’s your experience with the texture of the noodles after you defrost?
They definitely get softer, but that doesn’t bother me a bit. I still gobble it up. :)
I’m making this as we speak!! Smells heavenly right now!! Can’t wait to try it!! How long will it keep in the fridge?
Made this today and love it! I followed the directions as written but might have used a bit more noodles (I didn’t measure the ounces). Remember to add the salt at the very end, not with the rest of the herbs/spices. Very easy…this will be my go-to chicken noodle soup from now on. Thank you!
You mentioned that freezing the soup works well. I’ve found that freezing chicken often changes the texture of the chicken, which I’m not fond of. Does that happen with this? Or perhaps freezing chicken in a liquid is different than freezing it on its own?
Honestly I’ve never noticed a texture change with freezing chicken, which might mean that it’s just be something you’re more sensitive to than I am, so I’m not sure if that would happen here or not. :(
When I eat chicken, I save the bones and add them with my fresh chicken for stock !
Double up on the bones ! LOL
Liz
Do you have any suggestions on making a vegetarian chicken-less noodle soup?
Hmmm, I think that idea would take some development. It’s a great idea, though, and I’ll add it to my list!
Made it… loved it! Super good and easy!
Love it made it today 😍
I make this soup using a Rotisserie chicken. Sometimes I use 2 chickens for a big batch. First remove chicken from bones, chop, reserve. Then put chicken carcass into pot with 8 to 10
cups of water, carrots, celery, onions and garlic. Add parley, bay leaf, dash of poultry seasoning and tumeric. Bring to boil. Simmer at least an hour. Strain and discard bones and veggies. Chill broth, skim fat. Proceed with soup recipe.
Note: If I don’t have time to make the broth, I freeze the bones and cook several packs of bones to make a big batch of broth.
Love it!!
I’ve been sick a lot this year so I’ve been making this recipe a lot and it’s delicious every time. I make just a few tweaks based on my preferences: I add extra garlic because I always do, and I prefer a more brothy soup so typically do 10 or 11 cups or water instead of 8 and up the seasoning a bit in proportion to that. The last couple times, rather than taking the skin off, I browned the chicken a bit to carmelize the skin and get some extra flavor from that, took the chicken out to sauté the veggies, and then put the chicken back in and proceeded with the recipe. I think it adds a little more chicken flavor.
As a Jersey girl who grew up with Jewish delis surrounding her, I’ve also sometimes made this chicken noodle and matzoh ball soup with a box of matzoh ball mix and adding the balls at the end around when the noodles go in (depends on cook time).
Delicious every time. Thanks, Beth!
Can I use chicken broth instead of water?
Yes, just be sure to adjust the added salt accordingly.
Came down with a cold and needed some soup. I’m not a fan of chicken noodle but sometimes you gotta eat it to feel better. This was easy to make and came out good ( surprisingly!).
I didn’t have parsley or chicken breast but used thighs and legs as that’s what was in our inventory and went sans parsley. And I used fettuccine instead of egg noodles too. But the base soup was pretty darn good, thank you for sharing!
This is great soup. I made a mistake and added the salt first, but it turned out amazing still. I have a question, in other recipes, they talk about skimming the fat off the top, but the spices are all there as well. What do you do?
Since the herbs have already simmered in the soup, they’ve probably already released a lot of their flavor into the broth, so it shouldn’t be too much of a problem. :)
Got caught with strep throat and a sinus infection, made a batch of this and has been my recovery food for the week. Much more affordable than canned and easy to make as well, thank you so much Beth!
If I just have shredded chicken all ready to go . How long do I have to cook the onion celery and carrots before adding in the noodles?
Just until they’re tender. It shouldn’t take long. But keep in mind that because you’re not boiling the ingredients with the chicken, your broth will not be as flavorful.
Hello
I want to make this soup tonight with leftover chicken and homemade broth. Any pointers so it still turns out yummy.
My concern is the soup will not taste as good because you are using precooked chicken. The chicken and bones are what gives the soup its best flavor.
I just made it splitting the recipe in half and using 3 cups water and 1 cup broth. Came out soooooo good. Absolutely delish!