Recipe

Homemade Chicken Noodle Soup

Cozy, classic, and actually flavorful, with tender chicken, slurpable noodles, and a broth that tastes like you meant it.

By Matt Campbell

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4.9

A steaming bowl of homemade chicken noodle soup with egg noodles, shredded chicken, carrots, celery, and fresh parsley on a wooden table

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Chicken noodle soup is supposed to be the soft blanket of dinners. But let’s be honest, a lot of homemade versions taste like hot water with good intentions. This one is different.

We are building a real broth with browned chicken, sautéed aromatics, and a few low-effort upgrades that make the whole pot taste like it simmered all day, even if you started at 5:45 p.m. The noodles stay springy, the chicken stays tender, and the soup hits that exact comforting note you want when the day has been a lot.

A pot of chicken noodle soup simmering on a stovetop with a wooden spoon resting on the rim

Why It Works

Deep, savory broth without extra fuss: A quick sear on the chicken plus a little tomato paste gives you richer flavor fast.
Balanced texture: Soft veggies, tender chicken, and noodles that stay pleasantly bouncy (especially if you keep them separate).
Flexible and forgiving: Use thighs or breasts, swap noodles, add greens, or stretch it with extra broth.
Weeknight friendly: Straightforward steps, lots of taste-as-you-go moments, and a one-pot option if that is your vibe.

Pairs Well With

Storage Tips

Best move: Store the soup and noodles separately if you can. Noodles keep drinking broth in the fridge, and tomorrow’s soup turns into a cozy stew. Not bad, just different.

Refrigerator

Soup (without noodles): Cool, then refrigerate in an airtight container for up to 4 days.
Noodles: Toss with a tiny splash of oil, store separately up to 3 days.

Freezer

Freeze the soup base (no noodles): Up to 3 months. Thaw overnight in the fridge.
Skip freezing cooked noodles: They tend to go soft. Cook fresh noodles when you reheat.

Reheating

Reheat gently on the stove until steaming. Add a splash of broth or water if it tightened up.
Season again at the end. Cold storage dulls salt and pepper, so a final taste makes it pop.

Common Questions

Can I use rotisserie chicken?

Yes, and it is a great shortcut. Skip the searing step. Sauté the veggies, build the broth with stock, then stir in shredded rotisserie chicken near the end just to warm through. Add a squeeze of lemon to bring back that “freshly made” vibe.

How do I keep the noodles from getting mushy?

Cook the noodles separately and add them to each bowl, or cook them in the soup and serve immediately. If you expect leftovers, separate noodles is the no-regrets option. Slightly undercook the noodles by 1 minute if you know you are reheating later.

What noodles are best?

Wide egg noodles are classic and cozy. Ditalini is great if you want more spoon-friendly bites. If using spaghetti, break it into thirds so it behaves.

Broth or stock?

Either works, but I reach for low-sodium chicken stock when I have it. It usually tastes a little more full-bodied. Low-sodium matters because you get to season like a grown-up at the end.

My soup tastes flat. How do I fix it?

Add salt first. Then add acid. A squeeze of lemon or a teaspoon of apple cider vinegar wakes everything up. If it still feels shy, add a pinch of dried thyme or a little more black pepper.

Does the turmeric make it taste like curry?

Nope. At 1/4 teaspoon it is there for a gentle warmth and that golden glow, not a curry situation.

Can I make it gluten-free?

Yes. Use gluten-free noodles and cook them separately, since they can go from perfect to too-soft quickly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy soup pot (at least 6 quarts)
Cutting board and sharp knife
Wooden spoon or silicone spatula
Fine mesh strainer (optional, for super clear broth)
Tongs (helpful for the chicken)
Measuring spoons
Medium saucepan (only if cooking noodles separately)

I learned early that the “secret” to chicken noodle soup is not a secret ingredient. It is attention. Brown the chicken a little. Let the veggies sweat until they smell sweet and aromatic. Taste the broth before you ever add noodles. That is when the pot goes from polite to memorable.

This is the soup I make when someone is under the weather, when the week got weird, or when I want my kitchen to smell like I have my life together. The best part is it does not require perfection. It just asks you to show up, stir, taste, and adjust. Honestly, same.