The Best Homemade Chicken Noodle Soup
We made it through winter, but unfortunately cold and flu season is still among us. One of my secret weapons during this sick season is homemade chicken noodle soup. My dear friend Beth posted about this soup a while back, and I decided to give it a try myself.
I am so glad that I did. Shortly after making my first batch, I came down with a killer cold. And let me tell you, nothing makes you feel better than a warm bowl of homemade soup.
I believe secret ingredient for any homemade soup is homemade broth. Check out this homemade both post, where I show you the easy steps on how to make your own broth!
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
The Best Homemade Chicken Noodle Soup
- 2 Tbsp. olive oil
- 1 onion, chopped
- 3 carrots, ½ in. thick slices
- 2 celery ribs, sliced lengthwise and cut in ½ in. slices
- 3 garlic cloves, minced
- 4 fresh thyme sprigs
- 1 bay leaf
- 8-10 cups of chicken stock (or easy homemade broth)
- 8 oz. dried egg noodles
- about 2 cups shredded cooked chicken
- Salt and fresh black pepper, optional chopped parsley
- Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat.
- Add a good pinch of salt and black pepper. Stir occasionally.
- After vegetables have softened a bit, remove bay leaf and thyme.
- Add 8 cups chicken stock and bring to a boil.
- Reduce heat and add noodles. Cook noodles for about 5-6 minutes until softened. Add in chicken, stir; cook an addition 2-3 minutes.
- Add salt and pepper to taste. Add a pinch of fresh parsley before serving. ENJOY!
HERE ARE SOME MORE SOUP RECIPES WE LOVE!
- Sausage Tortellini Soup
- Instant Pot Creamy Chicken Wild Rice Soup
- The Best Crockpot Minestrone Soup
- The Best Crockpot Chicken Noodle Soup
- Crockpot Lasagna Soup
The Best Homemade Chicken Noodle Soup
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 2 Tbsp. olive oil
- 1 onion chopped
- 3 carrots ½ in. thick slices
- 2 celery ribs sliced lengthwise and cut in ½ in. slices
- 3 garlic cloves minced
- 4 fresh thyme sprigs
- 1 bay leaf
- 8-10 cups of chicken stock
- 8 oz. dried egg noodles
- about 2 cups shredded cooked chicken
- Salt and fresh black pepper optional chopped parsley
Instructions
- Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat.
- Add a good pinch of salt and black pepper. Stir occasionally.
- After vegetables have softened a bit, remove bay leaf and thyme.
- Add 8 cups chicken stock and bring to a boil.
- Reduce heat and add noodles. Cook noodles for about 5-6 minutes until softened. Add in chicken, stir; cook an addition 2-3 minutes.
- Add salt and pepper to taste. Add a pinch of fresh parsley before serving. ENJOY!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
Post updated September 2020
This is soo amazing! Best chicken noodle I have ever made.. and tasted!
This recipe looks AMAZING!! And I LOVE that you even include a recipe to make your own stock/broth!!
I really didn’t want to use canned broth.
How do you feel about adding leek to your recipe?
It’s definitely soup kind of weather now! Can’t wait to try this!!
I think leeks are amazing! I say go for it!
Used leftover turkey from Thanksgiving and this recipe as a guide, turned out to be one of the best meals I’ve ever prepared! Thanks for sharing this recipe!
This was the second time I have made this recipe and I have to say hands down this is the best homemade chicken noodle soup I have ever made, my wife loves it. It’s a keeper, thank you!
If I make the broth do I still strain the veggies out of that and cook new ones for the soup?
Yes you do Allison. They would get too soggy cooking twice.