Hearty and filling easy chicken soup, a delicious meal on a cool day.
I grew up on Campbell’s chicken noodle soup. You probably did too. Those two little kids in the red and white commercials, steam rising from their bowls, “Mm Mm Good” playing in the background. Andy Warhol made the can into art, which tells you something about how deeply that red and white label was woven into American life. For a whole generation of us, chicken noodle soup meant a can opener and a pot of water, and it meant comfort on a cold night or a sick day, and that association does not go away.
What does go away, eventually, is the willingness to stop there. Once you make homemade chicken noodle soup from scratch, the can stays on the shelf. This easy homemade chicken noodle soup recipe is the version I make now, and the technique is what makes it worth the extra time. The stock is built from the vegetable scraps, the onion skins and ends, the celery leaves, the carrot peels, all of it going into the pot with the chicken. Nothing wasted, everything flavored. The result is a rich, deeply savory broth that a can simply cannot replicate.
It is still an easy recipe. It just starts from scratch.
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Why This Is the Best Homemade Chicken Noodle Soup
Most homemade chicken noodle soup recipes have you build the broth separately, strain it, and start over. This one is more efficient and more flavorful. The vegetable scraps go directly into the pot with the chicken and water from the very beginning, so the stock builds while the chicken cooks. By the time the chicken is tender and ready to shred, you already have a homemade chicken stock that tastes like it simmered all day.
Shredding the chicken is the other thing worth mentioning. I use my KitchenAid mixer with the whisk attachment, which sounds unusual but is genuinely the easiest method I have found. Two to three minutes and the chicken is perfectly shredded, no pulling apart by hand, no mess. It is one of those small kitchen discoveries that changes how you approach a recipe.
Wide egg noodles go in at the end, cooked to al dente so they hold their texture in the broth. Rice is a fine alternative if you prefer it, or if you need the soup to be gluten-free. Both work well with this broth.
What You Need
The ingredient list is short and entirely from the grocery store or your weekly vegetable bin. Here is what matters:
Chicken: One pound of chicken breasts. This is a lean, mild base that shreds beautifully and absorbs the flavor of the broth. If you prefer dark meat, chicken thighs work equally well and give the soup a slightly richer, more savory flavor. A rotisserie chicken is also a good shortcut, shred the meat and use it in place of the raw chicken breasts, skipping the first cooking step. You can also use a whole chicken if you prefer.
The stock scraps: This is the technique that sets this soup apart. Save the onion skins and root ends, the celery leaves and any fibrous pieces, and the carrot peels. These go into the pot with the chicken, the bay leaves, salt and black pepper, and eight cups of water. Every bit of vegetable that you would normally compost goes into building the broth instead. It is a small thing and it makes a real difference in the depth of flavor.
Vegetables: One yellow onion diced, three carrots diced, and three stalks of celery. These go back into the pot after the stock is strained, cooked in olive oil with garlic and thyme until soft. They are the body of the soup.
Garlic: Two cloves, finely chopped. A small amount but it matters in the background of the broth.
Herbs: Half a teaspoon of dried thyme and two bay leaves for the stock. Fresh thyme is lovely here if you have it — use about three or four sprigs in place of the dried.
Noodles: Wide egg noodles are the classic chicken noodle soup choice, and they are the right one. They cook quickly, hold their shape in the broth, and have just enough chew. Cook them to al dente — they will continue to soften slightly in the hot soup. Rice noodles or plain rice are a good alternative if needed.
Olive oil: One tablespoon, for sauteing the vegetables in the second stage.
How to Make Easy Homemade Chicken Noodle Soup
Start by prepping your vegetables. As you chop the onion, carrots, celery, and garlic, set the scraps and peels aside in a bowl rather than discarding them. Onion skins and root ends, celery leaves and fibrous pieces, carrot peels, and garlic skins all go into the pot.
Place the chicken breasts in a large pot or Dutch oven. Add the vegetable scraps, the bay leaves, a generous pinch of kosher salt, and black pepper. Pour in eight cups of cold water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for about thirty minutes, until the chicken is cooked through and tender. The chicken is done when it reaches an internal temperature of 165 degrees F and pulls apart easily.
Remove the chicken from the pot and place it in a bowl to cool slightly. While it rests, set a colander over a large bowl or second pot and strain the stock, discarding the vegetable scraps and bay leaves. You now have a homemade chicken broth that cost you nothing extra and tastes like something you spent hours on.
Shred the chicken. I use my KitchenAid mixer with the whisk attachment, place the warm chicken breasts in the bowl, start on low and increase to medium, and in two to three minutes you have perfectly shredded chicken with no effort. You can also shred it by hand with two forks. Set the shredded chicken aside. If using a whole chicken or if you do not have a Kitchen Aid simple chop the chicken by hand.
Wipe out the pot, then heat the olive oil over medium heat. Add the diced yellow onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are soft, about eight to ten minutes. Add the dried thyme and stir to coat.
Return the shredded chicken to the pot and pour in the homemade stock you set aside. Bring to a boil, then reduce to a simmer and cook for thirty minutes, allowing the flavors to come together into a rich, savory broth. Taste for salt and black pepper and adjust.
If adding egg noodles, stir them into the simmering soup and cook according to package directions until al dente. If adding rice, stir it in and cook until tender. Both absorb the broth as they cook, so if you plan to have leftovers, consider cooking the noodles or rice separately and adding them to individual bowls at serving time. This keeps them from turning soft in the stored soup.
Ladle into bowls and serve with crusty bread. A squeeze of fresh lemon juice over each bowl brightens the broth and is worth trying even if it sounds unusual.
Tips for the Best Results
Do not skip the scrap stock. It sounds like a small thing but the onion skins and vegetable trimmings add a depth of flavor to the broth that plain water cannot match. It costs nothing and takes no extra time since you are already prepping those vegetables.
Shred the chicken while it is still warm. Warm chicken shreds far more easily than cold. Whether you use the KitchenAid method or two forks, work with the chicken while it still has some heat in it.
Cook noodles separately if making ahead. Wide egg noodles absorb broth as they sit and will turn soft by the next day. If you are making this soup to store, cook the noodles in a separate pot of salted water and add them to individual bowls at serving time. The broth and chicken keep beautifully in an airtight container in the refrigerator for three to four days.
Add lemon juice at the end. A squeeze of fresh lemon juice stirred in just before serving lifts the whole pot. This is borrowed from the Greek avgolemono tradition and it works in any chicken soup.
Season generously. A flavorful broth needs enough salt. Taste it at the end of the long simmer and adjust. The noodles and vegetables will absorb some of the seasoning, so err on the side of slightly more than you think you need.
Recipe Variations
Rotisserie chicken: This is the fastest version. Skip the first cooking stage entirely. Use a store-bought rotisserie chicken, shred the meat, and use good quality low-sodium chicken broth instead of homemade stock. It is ready in about forty-five minutes and is still far better than a can.
Chicken thighs: Substitute bone-in or boneless chicken thighs for the chicken breasts. Dark meat gives the broth a richer, deeper flavor. The cooking time in the first stage is the same.
Slow cooker or crock pot version: Place everything for the stock stage in the slow cooker and cook on low for six to eight hours. Remove and shred the chicken, strain the stock, and return everything to the pot with the sauteed vegetables. Add noodles and cook on high for fifteen to twenty minutes until tender.
Rice instead of noodles: Substitute one cup of long grain white rice for the egg noodles. Add it with thirty minutes remaining in the second simmer so it cooks through fully.
Creamy chicken noodle soup: Stir in half a cup of heavy cream at the very end for a richer, creamier version. It changes the character of the soup entirely and is worth trying on a particularly cold night.
Storing Leftover Chicken Noodle Soup
Store leftover soup in an airtight container in the refrigerator for three to four days. Reheat gently on the stovetop over medium-low heat. The noodles will continue to absorb broth as the soup sits, so add a splash of chicken broth or water when reheating to bring it back to the right consistency.
For longer storage, freeze the soup without the noodles. The broth and chicken freeze beautifully for up to three months. Thaw overnight in the refrigerator and reheat on the stove, then add freshly cooked noodles before serving.
Frequently Asked Questions
Can I use leftover chicken? Yes. Leftover cooked chicken works well here. Shred it and add it in place of the raw chicken breasts, skipping the first cooking stage. Use store-bought low-sodium chicken broth in place of the homemade stock.
What are the best noodles for chicken noodle soup? Wide egg noodles are the classic choice for a reason. They have the right texture and thickness for a hearty soup. Homemade egg noodles are wonderful if you have the time, but good store-bought wide egg noodles are exactly right.
How do I keep the noodles from getting soggy? Cook them to al dente and add them to the soup just before serving. If storing leftovers, keep the noodles separate from the broth and add them fresh each time you reheat.
Can I make this in an Instant Pot? Yes. Use the saute function for the vegetable stage, then pressure cook the chicken with the scraps and water on high for fifteen minutes with a natural release. Strain, shred, and proceed as written.
Chicken noodle soup is one of those recipes everyone should know how to make from scratch. It is not complicated, it does not take all day, and the difference between a homemade pot of this soup and anything that comes from a can is the kind of difference that makes you wonder why you waited so long. I hope you make it on the next cold night that calls for something warm and good.
I would love to know: did you grow up on Campbell’s soup too, or did someone in your family make it from scratch? Tell me in the comments.
You can find me on Pinterest for more recipes and ideas for women over 50. And if you make this soup, I would love to hear how it turned out.
You might also enjoy:
Easy Soup Recipes for Fall and Winter
The Best French Onion Soup Recipe
Roasted Butternut Squash Soup with Herbs and Spices
Print
Easy Chicken Noodle Soup
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
Ingredients
1 pound chicken breasts
1 yellow onion, diced (reserve skins and root ends for stock)
3 carrots, diced (reserve peels for stock)
3 stalks celery, sliced (reserve leaves and ends for stock)
2 garlic cloves, finely chopped (reserve skins for stock)
8 cups cold water
Kosher salt and black pepper to taste
1 tablespoon olive oil
1/2 teaspoon dried thyme (or 3 to 4 sprigs fresh thyme)
2 cups wide egg noodles (or 1 cup rice as an alternative)
Instructions
1. As you prep the vegetables, reserve all scraps: onion skins and root ends, carrot peels, celery leaves and ends, and garlic skins. Set the diced vegetables aside for later.
2. Place the chicken breasts in a large pot or Dutch oven. Add the vegetable scraps, bay leaves, a generous pinch of kosher salt, and black pepper. Pour in 8 cups of cold water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 30 minutes until the chicken is cooked through and tender.
3. Remove the chicken from the pot. Set a colander over a large bowl and strain the stock, discarding the scraps and bay leaves. Reserve the stock.
4. Shred the chicken while still warm using two forks or a KitchenAid mixer with the whisk attachment on medium speed for 2 to 3 minutes. Set aside.
5. Wipe out the pot and heat the olive oil over medium heat. Add the diced onion, carrots, celery, and garlic. Cook, stirring occasionally, until soft, about 8 to 10 minutes. Add the thyme and stir.
6. Return the shredded chicken to the pot. Pour in the reserved homemade stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Taste and adjust salt and black pepper.
7. Add the wide egg noodles and cook to al dente according to package directions. Serve immediately with crusty bread. A squeeze of fresh lemon juice over each bowl is optional but recommended.
Notes:
Rotisserie chicken shortcut: use shredded rotisserie chicken and 6 cups of good quality low-sodium chicken broth in place of the homemade stock. Skip steps 2 and 3 and start at step 5.
Chicken thighs can be substituted for chicken breasts for a richer, darker broth.
Cook noodles separately if storing leftovers. Add freshly cooked noodles to individual bowls to prevent them from going soft in the refrigerator.
Store soup (without noodles) in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.
Notes
Recipe adapted from Feel Good Foodie
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
There is nothing more comforting than homemade chicken soup…looks marvelous Elizabeth..especially on a cold spring day….stay well love!