Take the time to make Chicken Noodle Soup from scratch and you’ll never be able to make it another way again! My mom’s version is a step above the rest, made with homemade stock and egg noodles that take just minutes to make. The end result is the BEST Chicken Noodle Soup you’ll ever have!

A bowl full of homemade chicken noodle soup, with homemade noodles.

My kids literally jump up and down with excitement whenever homemade Chicken Noodle Soup is on the menu, and rightfully so, because it is AMAZING! This is one of my go-to recipes to bring to friends or neighbors (along with a loaf of Artisan Bread) during the cooler seasons and it’s always a hit.

What Type of Noodles?

My mom always made chicken noodle soup with homemade egg noodles, but the great thing about this soup is that any kind of noodles will work!

  • Homemade Egg noodles : all you need is flour, salt, milk and eggs and they’re ready in 5 minutes!
  • Farfalle pasta
  • Elbow macaroni
  • Rotini

About the Chicken Stock:

If your questioning whether you should use homemade chicken stock, or store-bought for this recipe, homemade is definitely the way to go! The secret is to use a rotisserie chicken so that you can use the meat in the soup and make chicken broth with the leftover carcass and bones. You wont believe how easy it is and it really takes the soup over top in terms of depth of flavor.

How to Make Homemade Chicken Noodle Soup:

Make Homemade Chicken Stock ahead of time using a rotisserie chicken, or choose a good brand of store-bought chicken stock.

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.

Diced celery and carrots cooking in a stock pot.

Add chicken stock or 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.

Chicken stock spices and bullion added to a pot to make chicken noodle soup.

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.

Homemade egg noodles being added to a pot of chicken stock and veggies.

Add chicken. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.

Rotisserie chicken being added to a large soup pot of chicken noodle soup.

Serve.  I love to serve this healthy soup with this easy No Knead Bread or homemade rolls!

Is chicken noodle soup healthy?

Yes, homemade chicken noodle soup is healthy, and much healthier than store-bought soups which are usually loaded with sodium and other artificial flavors and preservatives. Chicken broth or stock (especially when homemade) are loaded with vitamins and minerals, and soothing for the body. Even if you use store bought chicken broth and noodles, it’s still healthier in every way!

A ladle full of homemade chicken noodle soup lifting if from the soup pot.

Make ahead and freezing instructions:

To make ahead: This soup is best made ahead of time when you are using homemade egg noodles, since they don’t get soggy and overcooked 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 in an airtight container in the refrigerator for 4-5 days, depending on the freshness of the chicken 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.

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Recipe

Prep 20 mins
Cook 20 mins
Total 40 mins
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Ingredients
 
 

For the Soup:

  • 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
  • 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, as needed) , or chicken bouillon granules

Instructions
 

  • 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 stock and season the broth with rosemary, sage, crushed red pepper, and salt (definitely TASTE the broth before adding more salt), and pepper. Taste and add a spoonful of “better than bullion” chicken or chicken bouillon cubes or granules as needed.
  • Bring broth to a boil. Add noodles (either 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.

Notes

Stock: I HIGHLY recommend making this soup with homemade stock! It’s very easy to do if you buy a rotisserie chicken, and you can even make it ahead of time and freeze it. That way you can use the rotisserie chicken meat for the soup and the bones for the broth. 
If using store-bought broth I recommend adding Better than Bullion chicken base to it to give it more depth of flavor.
Chicken: Using a rotisserie chicken is my recommended method because you can use the meat for the soup and the bones to make homemade chicken stock. To use raw chicken meat, add raw chicken thighs, breasts, or tenders right to the boiling broth in step 3 (before adding the noodles). Cooking time will differ depending on the chicken you use but cook for about 5 minutes before adding the noodles.
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 using regular dry noodles I recommend making the broth (steps 1-2) first, and then the day of serving boiling the broth and noodles and adding the chicken. 
Freezing Instructions: 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.

Nutrition

Calories: 256kcalCarbohydrates: 22gProtein: 19gFat: 9gSaturated Fat: 3gCholesterol: 61mgSodium: 421mgPotassium: 433mgFiber: 1gSugar: 2gVitamin A: 4645IUVitamin C: 2mgCalcium: 35mgIron: 1.6mg

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I originally shared this recipe October 2017. Updated September 2021.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    This is my go to for chicken noodle soup. Been using this recipe for years with super delicious results every time. I’ve made small batches and extremely large ones in my Dutch oven for large crowds. If you have the time make your noodles from scratch. They are so easy and have a lot more flavor than store made. I add some of the Better than Boullion to my noodles for flavor depth.

  2. 5 stars
    My husband loves Chicken noodle soup, me? Not so much, until I tried your recipe! Followed it to the letter, even the homemade noodles. So so delicious! The broth was so rich in flavor and the oven roasted chicken made it a breeze. Thank you Lauren!

  3. I make this recipe often, we love it! Always have some on hand for those cold winter days. I highly recommend trying this soup!

  4. 5 stars
    I made this tonight – everything from scratch, including the egg noodles (following your recipe for that, as well). It was easy to follow, which I appreciated. My whole family enjoyed it. Very flavorful. We don’t like celery, so I omitted that and added a half cup of chopped onion. I will definitely make this again. Thank you for sharing!

  5. I’m a great grandmother whose a bit worn out and I’m gluten intolerant. So, I need easy to make stuff that doesn’t keep me on my feet too long and I will use gluten free flour mixes or corn starch wherever possible in exchange for gluten. I absolutely love your taco soup, chicken broth and chicken noodle soups recipes. I will be making your Pretzel Choc Carmel Bars with gluten free pretzels and encourage all people to try the gluten free pretzels in place of reg pretzels as they actually taste much better than the others (Walmart gluten free brand excluded) and it can be shared with your gluten intolerant friends should they drop by.

  6. I made this yesterday and it was sooooo good! I didn’t have time to make the stock and cook the chicken myself – but found some good chicken broth at the store and just bought a rotisserie chicken to add in! It was so yummy, but I cannot wait to make the whole thing from scratch!! Thank you so much for this recipe!

    @Lauren, do you think this is something I could freeze and then reheat??

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