The BEST chicken noodle soup you’ll ever make, with options for making a simple homemade chicken broth and homemade egg noodles!
This recipe falls on my list of deceivingly impressive because it’s so easy but will have you feeling like a pro chef! Some of my other favorite impressive, but EASY recipes include Chicken Cordon Bleu, Lasagna Soup, and Panang Curry.
My kids literally jump up and down with glee whenever this homemade Chicken Noodle Soup is on the menu, and rightfully so because it is AMAZING! What makes it so special and delicious? Homemade broth and noodles (may sound intimidating, but it’s EASY and once you make it this way, you’ll never go back!) This is one of my go-to recipes to bring to friends with new babies or friends who are sick, and it’s always a hit.
It all starts with Homemade Chicken Broth:
If your questioning whether you should use homemade chicken broth, or store-bought for this recipe, homemade is definitely the way to go! I suggest using a rotisserie chicken so that you can use the meat for chicken noodle soup and make chicken broth with the leftover bones. You wont believe how easy it is and it really takes the soup over top in terms of depth of flavor.
What Type of Noodles?
My mom always made chicken noodle soup with homemade egg noodles, which may seem like a lot of work, but they are SOO EASY! We’re talking four ingredients, and no special equipment, easy! All you need is salt, flour, milk and eggs.
However, the great thing about this soup is that any kind of noodles will work! My favorite type of noodles for soup are:
- Egg noodles
- Farfalle pasta
- Elbow macaroni
How to Make Homemade Chicken Noodle Soup:
1. Sauté veggies. Add butter, diced celery and carrots to a large stock pot over medium-high heat. Sauté for 3 minutes. Add garlic and cook for another 30 seconds.
2. Add chicken broth. Season the broth with salt (definitely TASTE the broth before adding more salt), pepper, and a tiny pinch of rosemary, sage and crushed red pepper. I may add another small spoonful of “better than bullion” chicken or chicken bouillon powder as well, if needed, to taste.
3. Add noodles and boil. Once boiling, add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them! Remove the soup pot from heat as soon as the noodles are just barely tender, as they will continue to cook off of the heat.
4. Add chicken. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
Is chicken noodle soup healthy?
Yes, homemade chicken noodle soup is healthy! Store bought soups are usually loaded with sodium and other artificial flavors and preservatives. This homemade soup contains fresh vegetables, homemade egg noodles (that are insanely easy to make), and a simple homemade chicken broth. Even if you use store bought chicken broth and noodles, it’s still healthier in every way!
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS:
To make ahead: This soup is best made ahead of time when you are using homemade egg noodles. They don’t get soggy like regular store bought noodles. If you wanted to use regular noodles, I recommend making the broth (steps 1-2) first, and then boiling it with the noodles, and adding the chicken, the day of serving.
To store: Store your soup in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
To freeze: Allow the soup to cool completely and store it in a freezer safe container for 2-3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles I would suggest undercooking the noodles before freezing the soup, to avoid them getting soggy upon reheating.
Chicken Noodle Soup
For the Soup:
- 1/2 Tablespoon butter
- 2 ribs celery , diced
- 3-4 large carrots diced
- 1 clove garlic , minced
- 10 cups chicken broth *
- 1 teaspoon salt , to taste
- ½ teaspoon freshly ground black pepper , to taste
- 1/8 teaspoon dried rosemary ,or more, to taste
- 1/8 teaspoon dried sage
- 1/8 teaspoon crushed red pepper flakes
- 1 batch homemade egg noodles* , or 5 cups dry egg noodles, farfalle or other bite-size pasta
- 3 cups rotisserie chicken *
- 1 teaspoon Better than Bouillon chicken base (OR MORE if needed) , or chicken bouillon granules*
- Add butter, diced celery and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
- Add chicken broth and season the broth with salt rosemary, sage and crushed red pepper, salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken paste or chicken bouillon powder as needed, to taste.
- Bring broth to a boil. Add noodles (either the uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente.
- If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.
- Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken you used.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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