Last Updated July 24th, 2022 at 07:54 pm by Lisa
The classic flavors from simple ingredients make this the Best Homemade Chicken Noodle Soup recipe. It is comfort food in a bowl and a great way to use up leftover chicken. Roasting the meat and using scratch chicken stock bone broth with a squeeze of lemon (my secret ingredient) adds amazing flavor to this classic homemade soup!
When it's a cold day or someone you love isn't feeling so well, a hot bowl of soup is definitely the ticket. And with only 10 ingredients, it's easy to grab anything you might need from the grocery store.
In no time flat you can whip up a pot of good old fashioned homemade chicken noodle soup from scratch for someone you love, and boy will they love you for making it...
Easy Chicken Noodle Soup Recipe
fresh chicken: Many of you like to make your meat in a slow cooker or instant pot, and that works. I think the flavor you get from oven roasted is worth it, it makes really tender chicken, and there is very little prep time. Here are some various cuts that all work just fine:
- raw whole (cut into pieces)
- boneless skinless thighs
- boneless thighs skin on
- bone-in breasts (also labeled split breasts)
- boneless skinless breasts (boneless breasts)
You can also use diced or shredded leftover turkey breast for this soup!
PRO TIP: For an easy rotisserie chicken noodle soup, simply take the meat off a store-bought one and save those bones for stock in your freezer. You can have soup on the dinner table in no time at all using!
And receive a free Cookout Planner as our thank you!
dried noodles: cook the noodles to al dente, and you can use any type of noodles or pasta brand you love. My favorite brand is the extra wide no yolk noodles.
chicken stock: make your own homemade stock or buy a good brand at the store. You can use some good bouillon in water to make stock. This flavorful broth tends to not taste anywhere as good as hommemade stock or bone broth made with a chicken carcass and vegetables. Another good alternative is low-sodium broth.
fresh herbs and vegetables: you can add some fresh parsley, bay leaves, or (a single bay leaf), fresh thyme, storebought wavy-cut carrot chips, garlic powder or crushed cloves of garlic.
creamy chicken noodle soup: use some heavy cream to make your soup creamy, add ½ cup right toward the end of cooking and give a good quick stir.
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 organic chicken breasts boneless or split bone in
- 3 tablespoons butter
- 1 brown or yellow onion finely diced
- 2 cups sliced medium carrots ½" smaller pieces (or pre-sliced bagged wavy carrot chips)
- 3 cups diced celery stalks ½" sliced on diagonal
- 1 8 oz bag No Yolk Noodles or pasta of your choice
- 8 cups chicken stock homemade preferred (or two 32 oz boxes)
- ½ lemon
Making Classic Chicken Noodle Soup
- On a cutting board, finely dice the onion, and dice the celery and carrots into ½' pieces. For a shortcut you can buy wavy carrot chips that are presliced.
- Line a large sheet pan with parchment paper for easy clean up. Place breasts (they can be boneless or split bone in breasts) season with salt and pepper on both sides.
- Heat oven to 400 degrees, and bake small breasts bone in for 45 minutes and larger ones for 50-55 minutes. Boneless usually cooks faster, depending on the thickness of them, check boneless breasts at 20 mintues. Make sure to read the internal temperature with a good meat thermometer, it is cooked at 160 degrees Fahrenheit.
- Let chicken rest on the sheet pan until cool enough to handle, remove the bones and skin, and dice into ½" pieces.
- On medium-high heat, in a large pot or dutch oven, add 3 tablespoons of butter, ½ teaspoon sea salt, and ¼ teaspoon black pepper into the bottom of the pot. Once butter is melted, add onions and cook until soft. Then add the chopped celery and carrots, and cook for 5 minutes. As the vegetables cook, scrape up the browned bits off the bottom of the pot with a wooden spoon.
- Add stock and bring to a simmer on medium-low heat. Add the cooked meat and uncooked pasta noodles. One tip is just use as many noodles as you will eat for that meal. Save the leftover soup without noodles in it, otherwish the noodles get soggy.
- Squeeze ½ a lemon into the soup, you will be amazed how this brightens up the flavor!
- Cook for about 10 minutes until the noodles are cooked. Ladle into soup bowls and serve with crackers, breadsticks, or homemade bread.
- Reheast leftover soup back on the stove in a pan with more dry noodles the next day. You can freeze soup in an airtight container for up to 3 months.
How To Make Diced Chicken For Recipes
Keep shredded, sliced, cubed, or finely diced chicken ready to go so you can whip out easy chicken dinner recipes in a rush saving time and money.
Comforting Chicken Noodle Soup FAQs
cooked chicken meat: whole chicken, breasts, leftover rotisserie chicken, thighs, or dark meat.
Roasting adds a depth of flavor and the big diced chicken pieces make this soup meal.
Save the soup without the noodles for leftovers, and then reheat on the stove for 10 minutes and add a new batch of uncooked noodles.
For some reason, noodles soak up the chicken stock if left in the soup.
Just reheat until simmering for about 10-15 minutes and the noodles will cook through.
A great way to enjoy a bowl of chicken noodle soup, is a sprinkle of parmesan cheese, a squeeze of fresh lemon, or slice a baguette open and toast, then slather on some butter. Add crackers, bread sticks, or even cheese toast on the side.
Leftover chicken soup can freeze well, but it is best to not leave the noodles in the soup as they do get a bit soggy from soaking up the broth.
To reheat the soup in a pot, run water over the frozen container to release the frozen block, add some water, and reheat on medium-low heat. Then add some more dried noodles or pasta, they cook as the soup gets hot.
More Soup Recipes
Learn how to make your own Homemade Chicken Stock, also known as bone broth. This recipe has all the step-by-step top cooking tips I have learned over the years. I share how to freeze it, plus 15 delicious new recipe ideas. Save money and have some ready to elevate dinner, soups, and stews.
You can make a big pot of my Cheese Soup, or turn it into Broccoli Cheese Soup by just adding broccoli florets! This is such a delicious recipe, you will make again and again.
Creamy Chicken Gnocchi Soup is so easy to put together and a hearty dinner recipe. Loaded with juicy shredded chicken, vegetables, and gnocchi which are soft puffy "Italian dumplings".
Tomato Soup with Basil Dumplings can be rich and chunky or creamy smooth and is loaded with a veggie rainbow for a hearty lunch or dinner.
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Homemade Chicken Noodle Soup Recipe
Ingredients
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 4 organic chicken breasts boneless or split bone in
- 3 tablespoons butter
- 1 brown or yellow onion finely diced
- 2 cups diced carrots ½' or pre-sliced bagged wavy carrot chips
- 3 cups diced celery ½" sliced on diagonal
- 1 8 oz bag No Yolk Noodles or pasta of your choice
- 8 cups chicken stock homemade preferred (or 2 32 oz boxes)
- ½ lemon
Instructions
- On a cutting board, finely dice the onion, and dice the celery and carrots into ½' pieces. For a shortcut you can buy wavy carrot chips that are presliced.
- Line a large sheet pan with parchment paper for easy clean up. Place 4 breasts (they can be boneless or split bone in breasts) season with salt and pepper on both sides.
- Heat oven to 400 degrees, and bake small breasts bone in for 45 minutes and larger ones for 50-55 minutes. Boneless usually cooks faster, depending on the thickness of them,so check them at 20 mintues. Make sure to read the internal temperature with a good meat thermometer, it is cooked at 160 degrees Fahrenheit.
- Let the cooked chicken rest on the sheet pan until cool enough to handle, remove the bones and skin, and dice into ½" pieces.
- On medium-high heat, in a large pot or dutch oven, add 3 tablespoons of butter, ½ teaspoon sea salt, and ¼ teaspoon black pepper into the bottom of the pot. Once butter is melted, add onions and cook until soft. Then add the chopped celery and carrots, and cook for 5 minutes. As the vegetables cook, scrape up the browned bits off the bottom of the pot with a wooden spoon.
- Add chicken stock and bring to a simmer on medium-low heat. Add the cooked meat and uncooked pasta noodles. One tip is just use as many noodles as you will eat for that meal. Save the leftover soup without noodles in it, otherwish the noodles get soggy.
- Squeeze ½ a lemon into the soup, you will be amazed how this brightens up the flavor!
- Cook for about 10 minutes until the noodles are cooked. Ladle into soup bowls and serve with crackers, breadsticks, or homemade bread.
- Reheast leftover soup back on the stove in a pan with more dry noodles the next day. You can freeze soup in an airtight container for up to 3 months.
Notes
serving ideas
A great way to enjoy a bowl of chicken noodle soup, is a sprinkle of parmesan cheese, a squeeze of fresh lemon, or slice a baguette open and toast, then slather on some butter. Add crackers, bread sticks, or even cheese toast on the side.noodles
The noodles will overcook if you reheat, so save soup on the side without noodles for leftovers and then reheat on the stove for 10 minutes and add a new batch of uncooked noodles. You can always add more chicken stock for additional servings.chicken
Many of you like to make your chicken meat in a slow cooker or instant pot, and that works. I think the flavor you get from oven roasted is worth it, it makes really tender chicken, and there is very little prep time. Here are some various cuts that all work just fine:- raw whole (cut into pieces)
- boneless skinless thighs
- boneless thighs skin on
- bone-in breasts (also labeled split breasts)
- boneless skinless breasts (boneless breasts)
Great recipe and now I know how to not get the noodles overcooked and soggy! Your chicken stock recipe is so easy and delicious too.
Using the roasted chicken is so good in this recipe.