Classic chicken noodle soup recipe

Classic chicken noodle soup is the epitome of the “cure all soup”. It is comforting and delicious, and it is what we crave when we’re under the weather. Knowing how to make an excellent pot of soup from scratch is a useful skill to have in your back pocket.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my potato corn chowder and my beef barley soup recipes. For ease of browsing, you can find all of my soup recipes in one place.

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Classic chicken noodle soup

For me, this is one of those “base” soups that you can play with. Once you nail down the basic procedure you can start swapping out ingredients, changing up seasonings, vegetables, etc. When you master the basics of making a good pot of soup, it opens up infinite possibilities.

Homemade chicken noodle soup isn’t exactly groundbreaking, cutting-edge haute cuisine, but it’s a great recipe to know how to make.

A good bowl of classic chicken noodle soup can make you feel so much better when you’re not feeling your best. It satisfies your soul and can warm you to the core on a bone-chilling day.

What you need to know

Certainly there are faster versions than this one, and when I don’t have the time to let my stock simmer all day I put everything in the pot and go from there. That being said, this is how I prefer to make it as it gives me the most intensely “chicken-y” flavored broth. I also like my soup with plenty of noodles and veggies.

The stock is key – it is a great task to do ahead of time. Put the stock on the stove in the morning and go about the day. As long as you give it a little attention here and there, you really don’t have to babysit the stock pot. 

The best part of making your stock ahead of time is this – when you want a pot of good soup, you’re already halfway there. Because you’ve made a good, basic chicken stock, you can make dozens of different soups with it, like classic chicken noodle soup.

There is an streamlined, quick version of this soup at the end of the post, so whichever version you are in the mood for, I have you covered. For me, this is one of those “base” soups that you can play with. Once you nail down the basic procedure you can start swapping out ingredients, changing up seasonings, vegetables, etc.  

Ingredients

This homemade chicken noodle soup is perfect for days when you’re feeling under the weather. Full of vegetables and noodles, it is a delicious and comforting meal. The ingredient list is pretty straightforward, with everything you’d expect in this soup.

• Chicken stock – Homemade or store bought. I have directions in the recipe for making it from scratch.
• Onions, celery, carrots – Also known as “mirepoix”, this is a classic combination.
• Egg noodles – This is the only noodle for me. Egg noodles are my favorite for this soup.
  • Substitutions: You can swap out egg noodles for orzo, ditalini, fideo, rotini, etc. Whatever noodles you love are what you should use.
• Chicken – You have options here. You can use bone-in or boneless. You can use chicken thighs, chicken breasts, or even a whole chicken, cut up. Leftover chicken works, as well as a store-bought rotisserie chicken. Do what works for you.

How to make chicken noodle soup from scratch

The stock is key. It needs time, so don’t rush it. If you give it time to develop there will be a major payoff when it’s done. Here’s a quick summary of how to make classic chicken noodle soup. Please see the recipe card at the bottom of this post for the full recipe. 

Start by sweating your vegetables (mirepoix) in a big soup pot. You aren’t looking for color on the veggies, you are softening them.

Next, you’ll add the stock to the pot, and let that simmer. Then, add the chicken to the pot, and let that poach in the liquid. You want to make sure that the soup is not boiling. The liquid should be at a gentle simmer.

When the chicken is cooked through, remove it from the pot and shred it. You’ll add it back into the pot with the noodles, and let it simmer for another few minutes until the noodles are cooked.

To make a really easy chicken noodle soup, check the notes section. I have two variations for this soup. One is easy, and the other is very, very easy.

Classic chicken noodle soup FAQ’s

Variations and substitutions

• Add a few stalks of lemongrass to perfume it with a wonderfully fragrant citrus flavor. Then add Asian greens, some sliced shiitakes, swap out egg noodles for small dumplings or udon noodles and you’ve just created a completely different soup.
• Creamy – Add a cup of half and half or cream to the pot of soup to make creamy chicken noodle soup.

Serving suggestions

Any kind of crackers that you have in the pantry are a great side to this classic chicken noodle soup. For something heartier and more delicious, try my buttermilk biscuits or parmesan potato biscuits.

Helpful tools and equipment

• 8 qt. stock pot – This is a good size pot, especially for a smaller batch of stock.
• 10 qt. stock pot – This is my preferred size for a stock pot. It gives you a little more room to work with.
• The PERFECT fine mesh strainer to strain the stock.
• Skimmer spoon – essential for skimming stock!

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Classic Chicken Noodle Soup

Cheryl Bennett

Classic chicken noodle soup from scratch – the perfect comforting, cure-all meal.

5 from 3 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 6 hours hrs

Cook Time 2 hours hrs

Total Time 8 hours hrs

Course Soup and Stew Recipes

Cuisine American

Servings 10 cups

Calories 454 kcal

Ingredients

  

1x2x3x

For the Stock:

• 3 – 4 lbs. chicken carcasses necks & backs included, skin and excess fat removed
• 10 cups water
• 2 onions roughly chopped
• 4 carrots roughly chopped
• 4 stalks celery roughly chopped
• 2 bay leaves
• 1 tsp. black peppercorns
• 4 cloves garlic peeled & smashed
• 1 small bunch thyme (or substitute 2 tsp. dried thyme)

For the soup:

• 1 onion diced
• 3 carrots peeled and diced
• 3 stalks celery diced
• 3 lbs. chicken chicken thighs or chicken breasts, skin removed
• 8 cups chicken stock
• 4 oz. egg noodles
• 1 tbsp. canola oil
• salt & pepper to taste
• ¼ cup flat leaf Italian parsley washed, dried, and finely chopped

Instructions

 

Make Stock:

• Combine all ingredients in a large stock pot and gently simmer uncovered for 4 – 6 hours. Stock should not boil, it should be kept at a gentle simmer. 

  Longer is better – simmer the stock for up to 8 hours if you have the time, but 6 hours will give you a rich, deep stock.
• Skim the top every 20 minutes for the first couple of hours, then you will only need to do it a few more times for the remainder of the cooking time. Skimming the stock will result in a cleaner flavor and clearer broth. Add hot water to pot as needed to keep chicken and vegetables submerged.
• Strain stock through a fine mesh strainer and discard solids. If not using immediately, cool down and refrigerate. After it has cooled completely, remove any solidified fat from top and discard, if desired. (You may or may not have much fat on top. Sometimes, I barely have any at all.)

Make Soup:

• In a large (8 – 10 quart) stock pot, heat canola oil over medium heat. Add onions and saute 2 -3 minutes. Add (uncooked) chicken to pot and sauté until lightly browned. Add carrots and celery and saute 2 -3 minutes more. Season with salt and pepper. Add stock and simmer until chicken is cooked through, roughly 20 minutes for chicken thighs (which are more forgiving and have more flavor) or 12 – 15 minutes for chicken breast.
• Remove the chicken from the pot, and shred the meat, either using two forks, or let it cool enough to handle then shred with clean hands.

  *If you are using chicken on the bone, remove from soup and let it cool until you are able to handle it, then remove meat from bone and shred it.
• Add noodles to the soup pot and cook until noodles are nearly done. Finally, add the shredded chicken back into the soup to warm through.

  Finish with chopped herbs like parsley or thyme, if desired.

Notes

Here’s a shortcut version:

1. Heat canola oil in stock pot and sauté onions until they just begin to turn golden brown. Add chicken pieces and saute until they are nicely browned.
2. Add 8 cups water and bay leaf. Let it simmer for 20 – 30 minutes, skimming the surface as needed. Remove chicken pieces and let them cool until you are able to handle them.
3. Add celery and carrots to broth. While they are simmering, take the meat off the bones and shred. Add the chicken meat back into the soup and add noodles. Cook another 6 – 8 minutes until noodles are done.

Here’s an even FASTER, EASIER version: Buy stock at the store and a rotisserie chicken (or use leftover chicken from dinner). Add the chopped onions, celery and carrots to the pot. Simmer until the vegetables are soft. Add noodles and let the soup simmer until the noodles are cooked. Pull the meat from the chicken and add it to the soup at the very end, just to warm it through. Super speedy, which is what you need if you’re feeling under the weather.

Nutrition

Serving: 1gCalories: 454kcalCarbohydrates: 23gProtein: 33gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 117mgSodium: 426mgPotassium: 724mgFiber: 3gSugar: 7gVitamin A: 7528IUVitamin C: 10mgCalcium: 65mgIron: 2mg

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Originally published in 2019, most recent update 9/19/24.