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Nothing’s more comforting on a cold night, then my quick and easy homemade Chicken Noodle Soup recipe. It’s delicious and perfect for lunch or dinner!
My homemade chicken noodle soup is so comforting and great to have on hand for chilly nights or when you’re feeling under the weather. My kids love it and it’s the best remedy for a cold but also wonderful anytime you crave comfort food! I have many variations of chicken soup, but this chicken noodle soup is a classic. If you have a pressure cooker, you can make this Instant Pot Chicken Noodle Soup version. More soup recipes you might also enjoy Chicken and Wild Rice Soup, this Chicken Sancocho, and Chicken Soup with Spinach and Acini Di Pepe.
My mom always used egg noodles when making chicken noodle soup. But the good news, you can use any pasta here. Here’s some ideas:
Here’s what you’ll need to make this soup. See exact measurements in recipe card below:
See the full printable recipe in the recipe card below:
Using a good chicken broth or stock is an essential ingredient for any soup. Chicken stock is usually made more from chicken bones, while broth is made from the meat. Homemade stock typically has more flavor than canned broth. However, if you don’t have time for homemade stock, no worries – store-bought broth will work perfectly. If you’re on the hunt for a good chicken broth, you can always buy a few different brands and do a taste test. For extra protein, I live using bone broth.
Refrigerate leftovers in an airtight container up to 5 days. I like to freeze leftovers, so I have it on hand when I need it. Just freeze the soup in a freezer-safe container for up to 3 months. These Souper Cubes are great!
Yield: 4 servings
Serving Size: 1 1/2 cups
Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.
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Serving: 1 1/2 cups, Calories: 223 kcal, Carbohydrates: 13.5 g, Protein: 26.5 g, Fat: 6.5 g, Saturated Fat: 1.5 g, Cholesterol: 117 mg, Sodium: 775.5 mg, Fiber: 1.5 g, Sugar: 3 g
I first published this chicken noodle soup recipe December 18, 2018. I have since rephotographed it and updated the post to make it more helpful.