There’s just something about a bowl of homemade chicken noodle soup that warms the soul in a way few other things can. It’s one of those dishes that instantly brings a sense of comfort and nostalgia, like a hug in a bowl. This version of chicken noodle soup is quick, simple, and absolutely packed with flavor, making it perfect for a cozy family dinner or when you need a little pick-me-up on a chilly day. What’s even better is how versatile it is—you can easily customize it based on what you have in your pantry or fridge. Trust me, after making this, you’ll never go back to canned soup again!

I remember the first time I made homemade chicken noodle soup was on a Sunday afternoon when I was feeling under the weather. My grandmother used to say that chicken soup could cure anything, and while I’m not sure of the science behind that, I do know how much better I felt after a bowl of this soup simmering away on the stove. The aroma of sautéed onions and garlic filled the kitchen, and soon the whole house was steeped in the smell of comfort. I curled up with a big, steaming bowl and a blanket, and within minutes, I was in heaven.

A bit of chicken noodle soup history

Chicken noodle soup is a dish that’s been around in some form for centuries, and it seems like every culture has its own version. From Jewish matzo ball soup to Asian chicken broth with rice noodles, there’s something universal about pairing chicken with broth and carbs. The modern American version we’re familiar with gained popularity in the early 20th century when companies like Campbell’s started canning and mass-producing it. However, long before that, people were simmering homemade broths with veggies and noodles to create this wholesome, healing dish. And let me tell you, nothing compares to a homemade version with fresh ingredients and a bit of love stirred in.

Let’s talk ingredients: the essentials and swaps

Butter: This adds richness and depth to the base of the soup, helping the vegetables soften up nicely. If you prefer, you can use olive oil or even ghee for a dairy-free version. I’ve tried all three, and while each offers a slightly different flavor, they all work beautifully.
Sweet onion: Onions are the foundation of almost any soup, and a sweet onion gives a mild, slightly caramelized flavor. If you’re out of sweet onions, yellow or white onions work just fine. Shallots would add a more delicate, slightly sweeter flavor as well.
Celery and carrots: These classic vegetables add both flavor and texture. Their sweetness balances the savory broth, and they provide a lovely crunch. I’ve also thrown in parsnips or leeks when I have them on hand, and they fit right in!
Garlic: You only need a couple of cloves to boost the flavor, but it makes all the difference. Fresh garlic is best, but in a pinch, you could use garlic powder (though the fresh stuff is really worth it).
Chicken broth: I recommend low-sodium broth so you can control the saltiness, but any good-quality chicken broth will do. If you have homemade broth, even better—it’ll add a deeper flavor that store-bought just can’t match.
Dried Italian seasoning: This blend of herbs gives the soup a lovely aromatic quality. If you don’t have it on hand, you can use a mix of dried basil, thyme, and oregano. I’ve even used Herbes de Provence in a pinch!
Egg noodles: These classic noodles soak up the broth beautifully and stay tender without turning mushy. If you’re gluten-free, you can use rice noodles or gluten-free pasta instead. Both work well!
Chicken: Shredded, cooked chicken breast is what I usually go with, but you could also use rotisserie chicken for a shortcut, or even leftover turkey after the holidays! It’s a great way to make this recipe even quicker.

Kitchen gear: What you need (and what you can totally skip)

You don’t need anything fancy for this recipe, which is one of the reasons I love it. All you really need is a large pot, like a Dutch oven or stock pot. A wooden spoon for stirring, a sharp knife for chopping, and a ladle to serve the soup are also helpful. That’s about it! If you’re feeling fancy, you could use a garlic press to save time mincing garlic, but honestly, a good knife works just fine. And if you don’t have a ladle? Just use a big spoon—it gets the job done.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Sauté the veggies: Start by melting the butter in your large pot over medium heat. Once it’s melted, add your diced onion, celery, and carrots along with ¼ teaspoon of salt. Stir occasionally and let them cook for about 5 minutes, or until they’ve softened. This part is key—if you rush it, your veggies will be crunchy in the soup. (Trust me, I learned that the hard way once when I was hangry and impatient!)
Add garlic: Once the veggies are soft, toss in the garlic. It only needs about 30 seconds to a minute to become fragrant, so don’t walk away—garlic burns quickly! When you smell that wonderful aroma, it’s time for the next step.
Pour in the broth and seasonings: Now, add your chicken broth, Italian seasoning, black pepper, and the rest of the salt. Stir everything together, then bring the mixture to a boil. Once it’s boiling, reduce the heat to a gentle simmer and let it cook for about 10 minutes. This allows the flavors to meld together beautifully.
Cook the noodles: After the broth has simmered, toss in your egg noodles. Stir them occasionally to prevent sticking and let them cook for 8-10 minutes, or until they’re tender. I’ve made the mistake of overcooking them before, so I recommend checking them around the 8-minute mark—they should be soft but still hold their shape.
Add the chicken: Once the noodles are cooked, stir in your shredded or chopped chicken. It only needs a couple of minutes to heat through. And that’s it—your soup is ready to serve!

Variations and adaptations to suit your taste

One of the best things about this chicken noodle soup recipe is how adaptable it is. Here are a few ways you can make it your own:

Gluten-free: Swap out the egg noodles for your favorite gluten-free pasta or rice noodles.
Vegan: You can make this soup vegan by omitting the chicken and using vegetable broth instead of chicken broth. Throw in some chickpeas or tofu for added protein!
Low-carb: If you’re watching your carbs, you can skip the noodles entirely and add more veggies like zucchini or spinach. I’ve even tried spiralized zucchini (zoodles) as a noodle substitute, and it’s delicious.
Seasonal variations: In the summer, you can add fresh herbs like basil or parsley to brighten up the flavor. In the fall, I love adding a pinch of cinnamon and nutmeg to give it a cozy, warming feel.

How to serve and impress your guests

When serving this soup, I like to ladle it into big, cozy bowls and top it with a sprinkle of fresh parsley for color. A slice of crusty bread on the side for dipping is a must—sourdough or a good French baguette works wonders. If you’re hosting a dinner party, you could even serve the soup in smaller bowls as an appetizer. It pairs beautifully with a light salad or a grilled cheese sandwich for the ultimate comfort meal.

Drinks that pair perfectly

For drink pairings, I tend to keep things simple. A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs wonderfully with the lightness of the broth. If you prefer something non-alcoholic, a sparkling water with a twist of lemon is refreshing and cleanses the palate nicely between bites. And of course, on a cold day, nothing beats a hot cup of tea alongside your bowl of chicken noodle soup.

Storage and reheating tips

This soup stores well, so feel free to make a big batch! Let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for about 3-4 days. To reheat, simply warm it on the stove over medium heat until hot. If you find the noodles have absorbed too much broth, just add a splash of extra chicken broth or water to thin it out. You can also freeze this soup for up to 3 months—just be aware that the noodles might get a bit soft after freezing and reheating, so you might want to add them fresh when reheating.

Scaling the recipe for a crowd

If you’re cooking for a bigger group, this recipe is super easy to double or even triple. Just make sure you use a large enough pot to accommodate all the ingredients. One thing to note when scaling up: the more soup you make, the longer it might take for the broth to come to a boil, so be patient! Also, you may want to cook the noodles separately and add them to individual bowls so they don’t get too soggy if the soup sits for a while.

Wrapping up and encouraging experimentation

I hope you’re feeling inspired to whip up a batch of this homemade chicken noodle soup! It’s a dish that’s incredibly forgiving, so don’t be afraid to experiment with different veggies, herbs, or even types of noodles. Whether you’re making it to fight off a cold or simply to enjoy a bowl of cozy comfort, I’m confident this recipe will hit the spot.

FAQs

Can I use store-bought rotisserie chicken? Absolutely! It’s a great time-saver, and the chicken is already perfectly cooked and seasoned.
How do I prevent my noodles from getting mushy? Cook them until just tender and be mindful of reheating—noodles tend to keep absorbing liquid, so you can also cook them separately and add them right before serving.
Can I freeze this soup? Yes! Just be aware that the noodles may get a bit soft after freezing. You can always cook fresh noodles when you reheat the soup.
What if I don’t have Italian seasoning? No worries! You can substitute with a mix of dried herbs like thyme, basil, and oregano.
Can I make this in a slow cooker? Sure! Just sauté the veggies first, then toss everything (except the noodles) into the slow cooker. Cook on low for 4-6 hours, then add the noodles about 20 minutes before serving.