The Ultimate Chicken Noodle Soup – Comfort in a Bowl!

There’s something magical about a steaming bowl of homemade Chicken Noodle Soup—it’s like a warm hug on a chilly day, a remedy when you’re under the weather, and the taste of pure nostalgia all in one spoonful. Unlike the bland, store-bought versions, this recipe is made from scratch with rich, flavorful broth, tender chicken, and egg noodles so good you’ll never go back to the packaged stuff.

Bonus: It’s easier than you think, and once you try it, you’ll never make it any other way! Ready to cozy up with a bowl of the best soup you’ve ever had? Let’s do this!

Homemade Chicken Noodle Soup Recipe

Nothing beats a comforting bowl of Chicken Noodle Soup made from scratch! This recipe uses homemade stock and fresh egg noodles, making it rich, flavorful, and a step above the rest.

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Course: Main Course, Soup

Cuisine: American

Keyword: Homemade Chicken Noodle Soup

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 208kcal

Ingredients

For the Soup:

½ tbsp butter
2 ribs celery, diced
3-4 large carrots, diced
1 clove garlic, minced
10 cups chicken stock or broth (homemade recommended)
1 tsp salt (adjust to taste)
½ tsp freshly ground black pepper
⅛ tsp dried rosemary (or more, to taste)
⅛ tsp dried thyme
⅛ tsp crushed red pepper flakes
1 batch homemade egg noodles (or 4 cups dry egg noodles, farfalle, or other bite-size pasta)
3 cups rotisserie chicken, shredded
1 tsp Better Than Bouillon chicken flavor (or chicken bouillon granules, as needed)

Instructions

Sauté the Vegetables:
In a large stockpot over medium-high heat, melt the butter. Add the diced celery and carrots, and sauté for about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Season the Broth:
Pour in the chicken stock, then season with rosemary, thyme, crushed red pepper flakes, salt, and pepper. Taste the broth and add a spoonful of Better Than Bouillon (or bouillon granules) as needed for extra flavor.
Cook the Noodles:
Bring the broth to a gentle boil. Add the noodles (either homemade or dry store-bought pasta).
If using homemade egg noodles, cook until they are just tender.
If using store-bought noodles, cook until al dente, being careful not to overcook, as they will continue to soften in the hot broth.
Add the Chicken:
Stir in the shredded rotisserie chicken. Taste the soup and adjust the seasoning as needed.
Serve and Store:
Enjoy immediately! Leftovers can be stored in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken used.

Nutrition

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Recipe Tips

Stock Recommendation:

Homemade stock is highly recommended for deeper flavor.
If using store-bought broth, enhance it with Better Than Bouillon for extra depth.

Chicken Options:

Rotisserie chicken is ideal because you can use the meat for the soup and the bones to make stock.
If using raw chicken, add it to the boiling broth before adding noodles. Simmer for 5 minutes, then continue with the recipe.

Gluten-Free Adaptation:

Use gluten-free egg noodles or make homemade noodles using gluten-free all-purpose flour.

Make-Ahead Tips:

If using homemade noodles, the soup can be made in advance without worrying about them getting soggy.
If using store-bought noodles, prepare the broth first and cook the noodles separately just before serving.

Freezing Instructions:

Allow the soup to cool completely before storing it in a freezer-safe container for up to 3 months.
If using store-bought noodles, slightly undercook them before freezing to prevent sogginess when reheating.
Thaw overnight in the fridge or reheat over medium heat on the stove.