This chicken noodle soup recipe is the ultimate comfort food, packed with tender chicken, fresh vegetables, and flavorful broth. Perfect for cozy nights, family dinners, or when you need a warm bowl of homemade goodness.
There’s something magical about a steaming bowl of chicken noodle soup. It’s the kind of meal that wraps you up in comfort, even on the toughest days. Whether you’re feeling under the weather, missing home, or just craving something warm and satisfying, this chicken noodle soup recipe will hit the spot.
I’ve been making variations of this soup for decades, and every time I do, it’s like an edible hug for my family. In my Florida kitchen, with the breeze blowing in and the scent of simmering broth filling the air, it’s easy to forget the stress of the day. And here’s the best part: this soup is as easy to make as it is delicious.
So grab your favorite soup pot, because by the end of this, you’ll have the best chicken noodle soup recipe in your personal collection.
Table of contents
Main Ingredients for Chicken Noodle Soup Recipe
Here’s what you’ll need to bring this chicken noodle soup recipe to life. These are the core ingredients that give it that signature flavor and texture.
- ½ Tablespoon butter: Adds richness and a velvety base for sautéing vegetables.
- 2 ribs celery, diced: The fresh crunch and earthy notes are a must for a balanced broth.
- 3–4 large carrots, diced: Sweetens the broth naturally while adding beautiful color.
- 1 clove garlic, minced: Infuses the soup with aromatic depth.
- 10 cups chicken stock or broth: The soul of this recipe, delivering savory goodness.
- 1 teaspoon salt: Enhances all the flavors.
- ½ teaspoon freshly ground black pepper: Brings a gentle warmth to the broth.
- ⅛ teaspoon dried rosemary: Gives an herby undertone that pairs beautifully with chicken.
- ⅛ teaspoon dried thyme: A classic herb for poultry-based soups.
- ⅛ teaspoon crushed red pepper flakes: Adds a subtle hint of spice (optional).
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or bite-size pasta: For the hearty texture we love.
- 3 cups shredded rotisserie chicken: A quick shortcut that still delivers deep flavor.
- 1 teaspoon Better Than Bouillon chicken flavor (or chicken bouillon granules): Boosts the broth’s richness instantly.
Additional Ingredients
While the main list above makes a stellar chicken noodle soup recipe, you can take it up a notch with a few extras or substitutes.
- Fresh parsley or dill: Sprinkle over the top before serving for a burst of freshness.
- Lemon juice: Just a squeeze can brighten the whole dish.
- Bay leaf: Adds a subtle herbal note during simmering.
- Mushrooms: For extra umami depth, just like in my chicken rice mushroom soup.
- Parsnips: A sweet, earthy twist on the classic carrot-celery mix.
- Spinach or kale: Stir in during the last couple of minutes for added greens.
- Rice or gluten-free pasta: Ideal for those avoiding wheat-based noodles.
The beauty of a chicken noodle soup recipe is how adaptable it can be. Use what you have on hand, and don’t be afraid to experiment.
Expert Tips for Perfect Chicken Noodle Soup Recipe
After years of making this chicken noodle soup recipe for friends, family, and the occasional surprise dinner guest, I’ve picked up a few tricks that can make a huge difference.
- Use good quality broth
Your broth is the heart of this soup. If you’re not making it from scratch, choose a high-quality low-sodium store-bought version. That way, you can control the salt level without losing flavor. - Sauté vegetables slowly
Take a few extra minutes to let the carrots, celery, and garlic cook gently in butter before adding the liquid. This builds a richer flavor base. - Don’t overcook the noodles
Noodles will continue to soften after cooking, especially in hot broth. Keep them slightly firm if you plan to store leftovers. - Shred chicken, don’t chop
Shredding creates tender, bite-sized pieces that blend into the broth better than large chunks. - Taste and adjust seasoning
Every batch of broth, chicken, and vegetables will taste slightly different. Keep a spoon handy and adjust salt, pepper, or herbs as you go. - Add fresh herbs at the end
If you’re using parsley or dill, stir them in just before serving to keep the flavors vibrant. - Make it ahead
This soup tastes even better the next day once the flavors have had time to mingle. - Store broth and noodles separately for meal prep
If you’re planning to reheat later, keep the noodles in a separate container so they don’t absorb too much liquid.
Cooking is part recipe, part intuition. Once you’ve made this chicken noodle soup recipe a couple of times, you’ll start to feel exactly when it’s just right.
Recommended Techniques
Here’s how to make sure every bowl of chicken noodle soup recipe turns out amazing:
- Use a heavy-bottomed pot to keep the heat steady and prevent scorching.
- Simmer gently, never boil aggressively, to keep chicken tender and broth clear.
- Cut vegetables evenly so they cook at the same rate.
- Layer seasoning, start with a little, taste often, and add more as needed.
- Cook noodles separately if you plan on freezing portions.
- Try different cooking methods like my instant pot chicken and rice for a quicker, hands-off approach.
Step-by-Step Instructions
- Sauté the base
In a large soup pot, melt the butter over medium heat. Add diced celery and carrots, cooking for 4–5 minutes until they begin to soften. Stir in garlic and cook for another 30 seconds. - Build the broth
Pour in chicken stock, then add salt, pepper, rosemary, thyme, and red pepper flakes. Stir well. Increase heat to bring the soup to a gentle boil. - Cook the noodles
Add the noodles directly to the boiling broth and cook according to package directions or until homemade noodles are tender. - Add the chicken
Stir in shredded rotisserie chicken and Better Than Bouillon. Lower the heat and let everything simmer for about 10 minutes. - Taste and adjust
Sample the broth and adjust seasoning as needed. Ladle into bowls and garnish with fresh herbs if desired.
Additional Guide
Want to make your chicken noodle soup recipe truly unique? Here are a few variations:
- Creamy Chicken Noodle Soup: Stir in ½ cup heavy cream or evaporated milk before serving. If you’re a fan of creamy soups, you’ll adore my creamy chicken and rice soup for an extra comforting twist.
- Spicy Chicken Noodle Soup: Add extra crushed red pepper flakes or a splash of hot sauce for a kick.
- Lemon Herb Chicken Noodle Soup: Add a tablespoon of lemon juice and extra fresh dill for a bright, refreshing twist. If you love bright flavors, my chicken lemon rice soup offers a citrusy twist that’s perfect year-round.
- With Mushrooms: Mushrooms add a rich, earthy depth, just like in my chicken rice mushroom soup.
- Global Twist: For a totally different flavor profile, try my Puerto Rican chicken soup recipe with bold seasonings and vibrant spices.
FAQs About Chicken Noodle Soup Recipe
Egg noodles are traditional, but you can use farfalle, rotini, or even rice for a different texture.
Yes, but freeze without the noodles to prevent them from getting mushy. Add freshly cooked noodles when reheating.
Conclusion
There you have it, my go-to chicken noodle soup recipe that’s been keeping my family happy for years. It’s simple, comforting, and endlessly adaptable. Whether you’re making it for a cozy Sunday dinner, bringing it to a sick friend, or just craving something warm and nourishing, this recipe will deliver every time.
If you love cozy dinners like this, my chicken and rice casserole is another family favorite that’s just as satisfying. From my Florida kitchen to yours, I hope this brings as much comfort to your table as it has to mine. If you try it, I’d love to hear your twist on it. After all, the best recipes aren’t just followed, they’re shared, adapted, and loved for years to come.
Chicken Noodle Soup Recipe
Equipment
- Large soup pot
- Wooden Spoon
Ingredients
- 1/2 tablespoon butter
- 2 ribs celery diced
- 3-4 large carrots diced
- 1 clove garlic minced
- 10 cups chicken stock or broth
- 1 teaspoon salt to taste
- 1/2 teaspoon freshly ground black pepper to taste
- 1/8 teaspoon dried rosemary or more, to taste
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- 4 cups dry egg noodles
- 3 cups rotisserie chicken shredded
- 1 teaspoon Better Than Bouillon chicken flavor or chicken bouillon granules, to taste
Instructions
- Melt the butter in a large soup pot over medium heat. Add the diced celery and carrots, cooking for about 5 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Pour in the chicken stock, then add salt, black pepper, rosemary, thyme, and crushed red pepper flakes. Bring the mixture to a boil.
- Add the dry egg noodles and cook according to the package instructions, usually about 8–10 minutes, until tender.
- Stir in the shredded rotisserie chicken and Better Than Bouillon. Simmer for another 5 minutes to allow flavors to meld.
- Taste and adjust seasoning if needed. Serve hot with fresh bread, if desired.
Notes
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