This easy chicken noodle soup recipe hits the spot when you need comfort food that still supports your nutrition goals. I’ve crafted this version to be quick, nourishing, and high in protein. Everything your body (and schedule) will thank you for. Years of developing healthy recipes for real life have taught me that good food should always fit your routine, not the other way around.
Soup season just hits different when you can spend more time enjoying your bowl in front of your favorite movie, than standing over the stovetop. That’s why most of our soups are ready in about 30 minutes with minimal prep, or are made in the slow cooker. Reader favorites include creamy chicken taco soup, ground beef and potato soup, or slow cooker posole.
Our chicken noodle soup is ready in about 45 minutes, but most of that is just simmer on the stove time. Prep is a breeze, and I can assure you it’s so easy it’s doable even when suffering through a cold (ask me how I know!). With just a few simple, nourishing ingredients, you’ll have a deliciously healthy, low fuss meal on the table that everyone will love. Again, ask me how I know ha!
Jump to:
- Why You’ll Love This Homemade Chicken Noodle Soup Recipe
- Chicken Noodle Soup Ingredients
- How to Make Chicken Noodle Soup
- Chicken Noodle Soup Recipe Variations and Substitutions
- Serving Suggestions for Chicken Noodle Soup
- How to Store Homemade Chicken Noodle Soup
- Healthy Chicken Noodle Soup FAQs
- Did you make this recipe?
- More delicious soups!
- Best Homemade Chicken Noodle Soup Recipe
Why You’ll Love This Homemade Chicken Noodle Soup Recipe
- Simple and affordable ingredients that help you feed a crowd or large family for less than $20.
- Nourishing and healthy no-nonsense soup that provide essential vitamins and minerals, protein and fiber. All important during cold and flu season.
- So easy and quick it’s almost fix it and forget it, just requiring a quick sauté, then let the soup do it’s thing cooking away on the stovetop.
- Family friendly dish that everyone will love! Simple noodles, chicken drumsticks and basic veggies make this a crowd pleaser for even picky eaters.
Chicken Noodle Soup Ingredients
- 4 Bone-in chicken thighs and drumsticks each, about 3 pounds in total. For the most flavorful results, we really encourage you to use bone-in thighs and drumsticks over chicken breasts. Not only will the meat be more tender, but the broth will be much more flavorful.
- 2 tablespoons olive oil, to sear the chicken.
- 3 stalks of celery, with leaves, sliced into ½″ pieces.
- 4 medium-large carrots, peeled and sliced into ½″ pieces.
- 1 medium onion, diced.
- 4 cloves of garlic, smashed.
- 8 cups of water, plus 3 teaspoons of Better Than Bouillon. The bouillon will produce the most flavorful broth when combined with the cooked chicken pieces.
- 4 bay leaves for flavoring.
- 8 ounces dried egg noodles.
- Kosher salt and black pepper for seasoning chicken and as needed for broth.
How to Make Chicken Noodle Soup
Sear chicken
Pat chicken dry with a paper towel and season skin with salt and pepper. Then in a large 6 quart Dutch oven, heat olive oil over medium-high heat. Add chicken, skin side down, and sprinkle with additional salt. Cook skin side down, without turning, for about 5-7 minutes or until chicken is browned.
Prep and add veggies
While chicken is searing, prepare vegetables and then add to the pot of chicken, along with smashed garlic. Add the water, making sure to stir all ingredients together and scrape up any browned bits. Stir in Better Than Bouillon and add bay leaves.
Cook chicken & Veggies
Bring to a boil, then reduce heat to a gentle boil and cook uncovered, for about 20-25 minutes. The chicken should loosen easily from the bones and should be cooked through, and veggies should be fork tender but still a bit firm.
Add noodles
Bring soup back to a rolling boil and add egg noodles. Cook until al dente, about 8 minutes. Remove bay leaves and discard. If you wish, you can remove chicken from soup and let cool till safe to handle, then remove chicken from bones. Stir back into the soup and serve. Or leave chicken whole, and serve with broth, vegetables and noodles. Season with additional salt and pepper as needed.
Chicken Noodle Soup Recipe Variations and Substitutions
- Creamy chicken noodle soup: stir in ½ cup heavy cream into the broth, along with diced potatoes for a heartier soup. Garnish with chopped bacon and green onions.
- Mediterranean Chicken Noodle Soup: Add 1 cup chopped spinach or kale, ½ cup diced zucchini and 1 teaspoon dried oregano for a veggie packed soup. Swap the egg noodles for a small pasta shape like ditalini and garnish with crumbled feta and fresh oregano.
- Even Quicker and Easier?: Need to make this soup even easier and quicker? Buy prechopped celery, carrots and onions, easily found in most grocery stores. And instead of the bone-in chicken, sub in shredded rotisserie chicken.
Serving Suggestions for Chicken Noodle Soup
There are two ways you can serve this chicken noodle soup; either with pre-shredded chicken or with whole chicken pieces.
The classic way would be to remove chicken pieces from the soup when done cooking. When cool enough to handle, remove chicken from the bone and shred into small pieces, stirring back into the soup.
Another even easier option, is to serve the soup and noodles with a whole chicken piece. This creates a more hands-on experience for the diner, but one my family seems to enjoy! Especially my youngest son who LOVES drumsticks.
Really though it’s up to you and what you think your family will enjoy most. When ready to serve, ladle chicken noodle soup into large soup bowls and garnish with fresh celery leaves, chopped parsley or oregano.
I love to serve each bowl with a big slice of crusty Italian or French bread and butter, or classic saltine crackers.
How to Store Homemade Chicken Noodle Soup
If storing leftovers, allow to cool and then transfer to an airtight container with a lid. Store in the fridge for up to 5 days. When ready to reheat, warm in the microwave or in a small sauce pan on the stovetop, making sure to add more broth if necessary.
You can also freeze soup in a freezer proof container for up to 3 months. When ready to enjoy, allow soup to thaw in the fridge for up to 24 hours, then reheat in the microwave or stovetop.
Healthy Chicken Noodle Soup FAQs
Yes, easily make this soup gluten free by using any type of gluten free noodle, including glute free egg noodles which are widely available at most markets.
Yes, it is indeed healthy! Chicken noodle soup contains essential nutrients such as protein, vitamins (C, K, and B complex), minerals (potassium and sodium), and antioxidants. The word essential means you can only get these nutrients from food sources, making this soup a great start to your daily nutrition needs. Chicken noodle soup is also hydrating and great for digestion.
We are partial to wide egg noodles, which is one of the most common pasta shapes used in chicken noodle soup. But other great options include macaroni style pasta shapes like elbow or ditalini, and for kids, tiny pastas like pastina, especially star shaped, and alphabet pasta.
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More delicious soups!
Best Homemade Chicken Noodle Soup Recipe
Equipment
Ingredients
- 2 lbs Bone-in chicken thighs about 4 pieces
- 1 lb Chicken drumsticks about 4 pieces
- 2 tablespoon Olive oil
- 3 stalks Celery with leaves, cut into ½" slices
- 4 large Carrots peeled and cut into ½" slices
- 1 medium Onion diced
- 8 cups Water
- 3 teaspoon Better Than Bouillon
- 4 Bay leaves
- 8 ounces Dried egg noodles
- Salt and pepper
Instructions
- Pat chicken dry with a paper towel and season skin with salt and pepper. Then in a large 6 quart Dutch oven, heat olive oil over medium-high heat. Add chicken, skin side down, and sprinkle with additional salt. Cook skin side down, without turning, for about 5-7 minutes or until chicken is browned.2 lbs Bone-in chicken thighs, 1 lb Chicken drumsticks, 2 tablespoon Olive oil, Salt and pepper
- While chicken is searing, prepare vegetables and then add to the pot of chicken, along with smashed garlic. Add the water, making sure to stir all ingredients together and scrape up any browned bits. Stir in Better Than Bouillon and add bay leaves.3 stalks Celery, 4 large Carrots, 1 medium Onion, 8 cups Water, 3 teaspoon Better Than Bouillon, 4 Bay leaves
- Bring to a boil, then reduce heat to a gentle boil and cook uncovered, for about 20-25 minutes. The chicken should loosen easily from the bones and should be cooked through, and veggies should be fork tender but still a bit firm.
- Bring soup back to a rolling boil and add egg noodles. Cook until al dente, about 8 minutes. Remove bay leaves and discard.8 ounces Dried egg noodles
- To serve, either remove chicken from soup and when cool enough to handle, remove chicken from bones and break into small bite-size pieces. Stir back into the soup and serve. Or leave chicken whole, and serve with broth, vegetables and noodles. Season with additional salt and pepper as needed.
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