Name: Homemade Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breast (about 2 pieces); 1 1/2 teaspoons salt (divided); 1 teaspoon black pepper (divided); 1 tablespoon olive oil; 2 tablespoons salted butter; 3 medium carrots, sliced; 4 medium celery ribs, sliced; 1 medium white onion, diced; 1 tablespoon grated fresh ginger or 1 teaspoon dried ginger; 1 tablespoon minced garlic; 8 cups chicken broth; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 12 ounces egg noodles, dried or frozen

There’s something genuinely comforting about a bowl of soup made from scratch, with fresh ingredients simmering together to create that perfect, soothing flavor. This Homemade Chicken Noodle Soup Recipe is exactly that kind of magic—simple, wholesome, and unbelievably satisfying on a chilly day or whenever you need a little cozy care.

A close-up view of chicken noodle soup in a white bowl on a white marbled surface. The soup has a clear broth with chopped green herbs floating throughout. A black ladle is lifting a scoop containing shredded white chicken pieces, bright orange carrot rounds, pale green celery slices, and pale yellow wide noodles. More carrots, noodles, and herbs can be seen in the broth around the ladle. The textures show soft chicken, tender vegetables, and slippery noodles in the warm broth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Chicken Noodle Soup Recipe
Top Tip
How to Serve Homemade Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Chicken Noodle Soup Recipe

Why You'll Love This Recipe

I’m truly enthusiastic about this Homemade Chicken Noodle Soup Recipe because it strikes a beautiful balance between ease and flavor. Whenever I make it, it feels like I’m wrapping everybody in a warm hug through food. Plus, it’s flexible enough to make it your own.

Rich, homemade flavor: You get real depth from sautéed veggies, fresh ginger, and a well-seasoned broth that’s far better than anything out of a can.
Simple, fresh ingredients: Using fresh carrots, celery, and garlic adds vibrant flavor and keeps the soup feeling wholesome and clean.
Perfect texture: Tender chicken paired with the perfect egg noodles creates that classic, comforting mouthfeel everyone loves.
Easy to customize: Whether you want to add some veggies, make it creamy, or speed it up with leftover chicken, it’s adaptable to your kitchen style.

A white pot filled with chicken noodle soup, showing three layers: at the bottom, a light golden broth with small green herb specks; the middle layer has thick, white noodles and bright orange carrot slices; on top, shredded white chicken pieces mixed with celery chunks and sprinkled with fresh green herbs. A woman's hand holds a black spoon lifting noodles, chicken, and carrots from the pot. The pot sits on a white marbled surface with some green herbs in the top right corner and a gray striped cloth below. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Homemade Chicken Noodle Soup Recipe plays a crucial role. The chicken brings protein and tenderness, the veggies add sweetness and depth, and the herbs give it that inviting aroma. Here are some tips to keep things crisp and flavorful when you shop and prep.

Flat lay of two boneless skinless chicken breasts, a small pile of sliced three medium carrots, four medium celery ribs sliced, one diced medium white onion, a small bowl of minced garlic, a small bowl of grated fresh ginger, a pat of salted butter, a small dish of olive oil, a bunch of fresh parsley, a handful of dried egg noodles, and a small bowl of mixed dried thyme and oregano, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breast: Using boneless, skinless breasts makes shredding easier — I usually grab 2 medium pieces for the perfect amount of meat.
Carrots: Fresh carrots add just the right amount of sweetness; slice them thinly so they cook evenly and soften quickly.
Celery ribs: Celery gives that classic soup flavor and a little crunch if you don’t overcook them.
White onion: The onion’s sweetness rounds out the flavor base once it softens in butter.
Ginger: Fresh grated is my favorite for brightness and gentle warmth, but dried works fine too if that’s what you have.
Garlic: Minced garlic adds a subtle punch of umami that lifts the broth nicely.
Chicken broth: I always recommend a good quality broth—homemade even better—or a low-sodium store-bought option so you control the salt.
Thyme and oregano: These dried herbs bring that comforting savory depth that makes chicken noodle soup so universally loved.
Egg noodles: They’re the classic noodle choice here — cook ’em just right so they’re tender but still hold their shape.
Butter and olive oil: A combo that helps cook the veggies beautifully while adding richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Homemade Chicken Noodle Soup Recipe is a fantastic blank canvas—once you get comfortable with the basics, try shifting it to suit your taste or what’s in your pantry. I always tweak it depending on what feels right in the moment.

Variation: I once added frozen peas toward the end to amp up the veggie quotient and loved the fresh pop of green it brought.
Creamy twist: Stirring in a splash of heavy cream last minute makes it ultra comforting if you’re in a cozy mood.
Shortcut method: Using leftover cooked chicken (rotisserie works great!) saves time and works perfectly when you’re in a rush.

Step-by-Step: How I Make Homemade Chicken Noodle Soup Recipe

Step 1: Prep and Season Like a Pro

I always start by slicing the carrots and celery nice and evenly—this helps them soften consistently—and dicing the white onion so it melts sweetly into the broth. The chicken gets a light sprinkle of salt and pepper which helps build flavor right from the start.

Step 2: Brown the Chicken for Extra Depth

Heating olive oil in a big pot, I sear the chicken breasts until golden on both sides—around 3 to 4 minutes per side. This step adds a ton of flavor, so don’t skip it! Once browned, I set the chicken aside while the veggies do their thing.

Step 3: Sauté the Veggies and Aromatics

Without washing out the pot, I melt butter and toss in carrots, celery, and onion, stirring every so often until they start to soften—around 5 to 7 minutes. Then comes the magic: garlic and ginger go in last to gently warm and become fragrant without burning, about 2 minutes.

Step 4: Simmer Your Soup to Perfection

Next, I nestle the cooked chicken back into the pot on top of the veggies. Pouring in the chicken broth, I add salt, pepper, thyme, and oregano before bringing it all to a boil. After that, I reduce heat and let it simmer for 10 minutes to let flavors meld and the chicken get tender.

Step 5: Cook the Noodles Right

Adding egg noodles in last is important—they cook quickly and soak up that delicious broth. I simmer them for the time the package says (usually 8 to 10 minutes), keeping an eye so they don’t get mushy.

Step 6: Shred Chicken and Finish

Once the noodles are ready, I fish out the chicken breasts to shred with two forks—it’s an easy step that adds the perfect texture back into the soup. Stir the shredded chicken in, taste the broth, then add more salt or pepper if you feel it needs a little boost.

Top Tip

From my many kitchen experiments with this soup, a handful of little tricks have really made a difference in balancing flavors and keeping it fresh and vibrant every time.

Don’t skip browning: Taking those extra minutes to sear your chicken gives an unbeatable foundation of flavor.
Add noodles last: Cooking noodles separately or at the end prevents them from turning into a mushy mess.
Fresh ginger rocks: It brightens up the whole pot, especially if you love a little zing in your soup.
Season as you cook: Tasting and adjusting salt and pepper throughout saves you from a bland or overly salty soup.

How to Serve Homemade Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I always reach for fresh chopped parsley—it adds a bright, herbaceous pop right at the end that’s so fresh and inviting. Sometimes a squeeze of lemon juice gives it just the right hint of tang. For extra comfort, a sprinkle of freshly cracked black pepper on top never hurts.

Side Dishes

Homemade crusty bread or garlic toast pairs beautifully here. If you want something lighter, a simple side salad with vinaigrette cuts through the soup’s richness while keeping the meal balanced.

Creative Ways to Present

For gatherings, I like serving this soup in rustic mugs or mini soup bowls that feel cozy and inviting. Topping each bowl with a little herb garnish and placing a small piece of toasted baguette alongside makes it special without fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover soup into airtight containers and keep it in the fridge, where it stays delicious for up to 3 days. Storing it without the noodles can help maintain their texture if you know you’ll reheat later.

Freezing

This Homemade Chicken Noodle Soup Recipe freezes beautifully—as long as you freeze the broth and shredded chicken without the noodles. When thawing, just cook fresh noodles separately and stir them in before serving.

Reheating

Slowly warm your soup on the stove over low heat, stirring occasionally to avoid sticking. Add fresh noodles during reheating if you froze the soup without them for that perfect freshly-cooked texture each time.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add more flavor and stay juicy, but you might need to adjust cooking time slightly since they can be denser. Just make sure to shred them well.

Do I have to use fresh ginger?

No, you can use dried ginger, but fresh ginger imparts a brighter, livelier flavor. If you use dried, reduce the amount slightly as it’s more concentrated.

How do I prevent the noodles from getting mushy?

The key is to add noodles toward the end of cooking and only cook them until just tender. You can also cook noodles separately and add them when serving to keep their texture perfect.

Can I make this soup in a slow cooker?

Yes! Sear the chicken and sauté the veggies first, then transfer everything to a slow cooker with broth and herbs. Cook on low for 4-6 hours, then add noodles during the last 30 minutes of cooking.

Final Thoughts

This Homemade Chicken Noodle Soup Recipe is a true kitchen classic that never fails to impress and comfort. I always come back to it when I want something nourishing and simple, yet flavorful. Give it a try—you’ll be surprised how quickly it becomes a favorite go-to in your recipe box, just like it did for me.