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!
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.
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.
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.
Add chicken. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.
Serve. I love to serve this healthy soup with this easy No Knead Bread or homemade rolls! If you love this recipe, try my new Chicken and Dumpling Soup!
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!
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
Chicken Noodle Soup
Equipment
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 flavor , (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
Nutrition
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
I originally shared this recipe October 2017. Updated September 2021.
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This is a great base recipe. I added 1/4 tsp sage & rosemary bc I felt like 1/8tsp wasn’t enough and, based on my cooking experience, I believe I’m right. I used (2) 1 qt containers homemade stock (not completely full) & 1 carton chicken stock. I added a good 2 tsp of better than Boullion Chicken (I didn’t measure so it could’ve been a bit more). I added one 8oz package of whole mushrooms I sliced bc I wanted to use them.
I’ll def mark this recipe as a fav & tweak to my liking in the future. Thank you!
Silly me, but I got sidetracked by the homemade stock recipe and failed to notice that the chicken noodle soup recipe it was for requires 10 cups of stock. The stock recipe only makes 8 cups! Adding canned stock now defeats the entire enterprise, so I’m stuck. I’ll make it work somehow, I guess, but it would be great if you could align the recipe for stock with the recipe for the soup, or maybe provide a heads-up for people like me. LOL. Thanks!
Definitely a recipe I’m keeping. Excellent!!!!!
Toddler Friendly and Sooooo Good!!! I made this for my husband and 3 year old picky grandson. My grandson loved it. He ate ALL of his carrots and celery, egg noodles and broth along with a piece of Texas Toast Garlic bread. My husband had a second generous helping. Thank you for this delicious, easy to prepare, economical and speedy clean up recipe.
I love this soup and have made it several times!
Hi Lauren!
Quick question. Does it matter what kind of salt to use? Should it be kosher, pink salt, or just normal table salt? I in general am always wondering about this anyways.
Thanks!
U can use any salt u want, honestly, but I prefer kosher for cooking. U can always start w/half the amt rec & increase to your taste preference (that way it’s not overly salty for u). Since switching to Kosher salt (I get at BJs) I only use table salt when it’s specifically listed in a recipe (usually baking related).
I like my BJs kosher salt bc it actually has less sodium than other brands, and I’m used to cooking with it. =)
Absolutely amazing!! I made this soup for the first time and I added potatoes. It was so good! I fed my family of 10 and they all loved it. I paired it with garlic bread. I’m new to cooking, I’m more of a baker. But this soup, I will be making again. 10/10
Hi Lauren,
I am making the recipe now as I text. Everything is in it but the store bought noodles. I am having this tonight . Should I boil the noodles separate? I am letting the broth simmer. What do ya think?
Add the dry noodles right to the broth!
Oh my, this soup made the house smell amazing. Easy, great tasting recipe, I didn’t need to make any changes. This was hit in my house.
Doesn’t even tell you when to add the carrots and celery? Bad recipe?
Check step 1
It’s step 1.
“Add butter, diced celery and carrots to a large stock pot over medium-high heat.” After this step you continue to add the rest of the ingredients to the same pot per the instructions.
Yes it does … it’s at the very beginning 😉
Absolutely a fabulous recipe! Everything is fresh and tastes amazing! The homemade stock and noodles make this a five star healthy homemade chicken soup that all will love. The only change I made was, NEVER USE A STORE BOUGHT OR ESPECIALLY A COSTCO ROASTED CHICKEN! Full of sugar and chemicals I can’t pronounce! Very bad ingredients for our bodies. Costco uses almost exactly the same size chickens and has run chickens farmers out of business! They are raised inhumanly and two of Costco’s main shareholders sued Costco due to the horrible conditions! In 2022 they had to euthanize 500,000 birds due to an influenza outbreak. Do some research! With that being said, I roast my own organic , non-gmo, grass fed chickens that are raised humanly for this awesome chicken soup recipe!
I didn’t have any bay leaves or sage on hand, so I made do with what I could but needless to say my house smells amazing and I can’t wait to have a taste! Also this my first time ever making chicken stock, with the help of my instant pot! Came out fantastic!
Chickens don’t eat grass, do they?
Lol not really. I have chickens. They are bug eaters, vegetables, grains, corn, sunflower seeds. If I throw grass clippings to them they sift through it looking for bugs.
I don’t generally write reviews but this was a simple and great recipe. The rosemary and sage really make it finish perfectly!
Thanks I will make it again
Lauren, I’m curious if you’ll respond to this.. Your main picture is obviously a stock photo or poached (not in a cooking sense) from another site. The carrots were prepped completely different and you don’t even mention parsley in your recipe. I think this practice is extremely common among food bloggers. Would you agree or disagree? I’m guessing you feel you don’t have a choice because everyone else is using the most attractive picture they can find whether it matches their recipe or not.
Hi Jeff, your criticism here is interesting and I’m happy to respond. And yes, the main photos of the soup were taken by yours truly. 🙂 I’m very proud that every single photo on this website is an original image taken by me or one of my two other photographer. We don’t ever use stock images, or AI generated images. The process photos of the soup look different because they were added at a later date. I’m constantly updating my recipes to make sure they are fresh and sharp, fixing errors etc. I’m human and make mistakes (as I write these posts myself, without AI etc.). Hope you get to try the recipe, it’s delicious. And yep, you caught me, I thought the parsley might make for a nice looking image. It would add great flavor to the soup if you’d like to garnish your dish, but it’s not necessary.
Very easy and tasty chicken noodle soup.
This came out fantastic. My first time making my own noodles… never realized how easy they are to make, and so much better than store bought. Thanks, this recipe will be my go-to!
Made this melt in your mouth, delicious soup yesterday for my ill dad. We all LOVED it! This is the best chicken noodle soup ever!
I sauteed the veggies in butter and 1 tablespoon of EVOO. Also, added three chopped onions.
We served the soup with sliced green onions and crusty warm French bread. Oh YUM!
Love the food
I like the spices and veggies, but 5 cups dry noodles is way too much for this amount of soup
Very good
I made this for dinner tonight & it is delicious. Just a few minor tweaks; I added onion & sautéed with the other veggies, used thyme & parsley since I was out of both of the other herbs & Tyson frozen fajita chicken strips. I’m so glad I was out of store bought egg noodles & opted to make them homemade. (There’s a link provided in the recipe card.) I’ve never made any kind of pasta from scratch & I’m kicking myself! So easy & so good!!! I will never buy egg noodles again. Next time I make this I’ll roast a chicken & make my own stock. Thank you so much for all the great recipes Lauren!!
Pre saute the veggy’s and herbs in butter, really made all the difference in the world!!
It added that taste I was looking for in chicken noodle soup! Thank you!
Deliciousness! Added about a half a cup of onion and sautéed Veggies in garlic herb butter.
I made this the other night and my husband couldn’t stop eating it. He wanted to have it for breakfast the next day!
I added onion, a couple pinches of my own rotisserie seasoning mix, and also some garlic salt which added spice and a more complex flavor profile. I also added a squirt of lemon juice to brighten it up.
I didn’t have any sage, but it wasn’t missed.
Didn’t have quite enough chicken, still turned out great.
DELICIOUS AND PRETTY EASY! Loved making the broth from rotisserie carcass. Thanks!!!
The recipe is perfect! Very flavorful.
Sooo good and satisfying. Thank you for this recipe!
Made this with home made pasta. I wouldn’t change a thing. It’s truly as good as it looks.
I just made this for my family for supper and it is delicious! The crushes red pepper is fun! I also added half an onion because my family likes onions a lot🙂
This was wonderful! Perfect on a cold , snowy evening. Followed the recipe exactly, which is first for me. Will be making this again
I made this tonight and it was delicious. I added onion and substituted thyme for the sage. I also added a half a bulb of fennel delicious!
Oh and I made homemade stock with rotisserie chicken sore bought egg noodles. Added onion but followed the rest of the recipe!
Excellent thank you!
Turned out great with chickpea pasta noodles for a totally gluten free soup! I did not need the buillion and omitted red pepper flakes, used parsley instead. My picky eater gave it an A- 😀
I followed this recipe from the homemade noodles and stock and it turned out DELICIOUS!! Although it may have created a problem… cause now my husband says this HAS to be a STAPLE in our house!! 😆 Good thing it’s so quick and easy to make!! (Other than the stock which I left boiling overnight)
Made this for some friends this evening and they loved it. I’ll definitely make this again. Thank you!
I added yellow onion and cooked it a bit longer before the carrots and celery, omitted red pepper, added ginger and thyme, and cooked raw chicken thighs for 5 min before adding noodles and cooking for another 10. Chopped up the thighs at the end. Quite possible the best chicken noodle soup I’ve ever made in my life. Thanks for this easily adaptable recipe!
Very good!!!! Followed the recipe, didn’t need 5 cups of noodles though. Excellent flavor.
Let’s not mince words here. Follow the recipe. Make the homemade stock. You’re guaranteed the best chicken soup—that doesn’t taste like salted, dirty water. Will never use another recipe again. This. Is. Perfection.
Best broth in a Chicken Noodle Soup Recipe, ever! Did exactly as recipe suggested and added the optional tsp of Better Than Bouillon. Absolutely delish!
Why would you call for 10 cups of stock on soup recipe but give us a stock recipe that only makes 8 cups?
Why no onion??? They re so healthy and makes the mirepoix
It would taste great with Onion! The recipe is very versatile! Enjoy.
This is the best chicken noodle soup I’ve ever had! I used chicken thighs cut up and added it before the noodles like the notes said. I added a little more of all the seasonings. I also used homemade broth from the night before when I made chicken and dumplings. So good!
This recipe is a keeper.
Two points:
#1 Needs saffron
#2 Only use dark meat, breast meat in particular lacks flavor and turns into styrofoam when cooked in stock.
Very Good!
Best chicken noodle soup recipe I have found in my over 50 years of cooking!
Absolutely delicious! My new favorite soup! Thank you for sharing.
This recipe is so so good!! I make it for all my friends/family that is under the weather. We throw in a bag of frozen corn at the same time as the egg noodles and it adds a little something extra.
I made this soup from the homemade stock tonight for 2 sick friends and we had plenty for us also. It was absolutely delicious. So much taste. I’d been making the homemade stock for some time and using it for Chicken and rice. I was glad to see an actual recipe. Made mine almost identical to your recipe and did use your exact recipe for the chicken noodle soup.
This is the best chicken soup I’ve ever tasted. It all comes down to the homemade chicken broth made in the pressure cooker. Everyone raved about it. Definitely will be making again.
Great recipe.
Of using Orzo, how much would you use for this recipe, and how long would you cook the Orzo.
The reason why I’m asking is because I’ve finally found a recipe that my dad likes that reminds him of my Mother. The only difference is that mother used Orzo in her soup
Thank you for this recipe it was very good and quick to make.
Tony
I’d suggest 1 cup uncooked orzo, cooked in the boiling broth for the time suggested on the box.
Best chicken soup recipe ever! Easy and adaptable to taste. Tips are great! Thank you Momma! I’m always looking for something yummy and nutritious to make my kiddos!
GREAT SOUP!!! Made to sick friends, a good homemade soup. One that can be made in under a hour with great taste and seasonings. The soup is hearty, hot, comforting and delicious. The egg noodles are simply perfect for this recipe. Family and friends have requested more, some stopped by for the leftovers. Per sister, “this soup is delicious and this is all mom wants to eat”.
Awesome Soup, simple recipe, rich seasoning.
Loved this recipe and so simple to make. I did add onions as someone else suggested and I did the herbs fresh. I used chicken bone broth from Whole Foods and a Rotisserie Rosemary and Garlic Chicken from the supermarket. Made this for my hubby who has a stomach virus and the kids ended up loving it. Which surprised me since only my moms soups is what they’ll have. My first time making soup and it wasn’t as complicated as I thought.
This is such a simple, elegant, and delicious recipe! I am on my second batch now. Make it with once with turkey and once with chicken. Love it!
My family’s favorite recipe!! We absolutely love it. Thank you!
This is the most amazing chicken noodle soup recipe!! And, the homemade egg noodles are delicious and easy! Everyone in my family LOVES this!
I made this chick noodle soup for my wife for hers is I’ll. It was a hit. The only thing I’ll do different next time Is use half the elbow macaroni! I ended up adding more and mor broth, but still delicious.
Amazing! Finally found my favorite chicken noodle soup recipe! I did it the lazy way – bought the chicken stock and bought dried egg noodles and it was still awesome! The leftovers are amazing as well! 😋
I ate this when I had strep throat. It was delicious and now I am making it again. The best I’ve ever had.
Wife has been sick and was looking for a good home-made ckn noodle soup to help her and she enjoyed it! Thanks for the share.
Amazingly good! Love the seasoning choices. I put my own little spin on this by adding diced onions in with veggies, bay leaves, a dash of oregano, and heavy whipping cream to make it creamy (make a slurry in a separate bowl first with corn starch and heavy cream then add to soup)! Turned out so delicious!
Fantastic recipe! It put my flu-ridden husband straight to sleep. I will definitely make this again!
I am a 60 years old male who has diabetes. My wife and I have been going out to eat at least 4 times a week. My blood sugar has not been good, way too high. Since my wife works I have elected to do all the cooking for us (Mr. Mom). I have never used a recipe. Signed up for your meal planning and recipes. The meal plans look amazing.
I decided to make this recipe and it turned out awesome. I did add onions. The best option for noodles was bow tie pasta. It was last minute so I went to the pantry and found a can of chicken which we never use. I am sure roasted chicken would have been better but I used what was there.
My wife actually enjoyed the dinner.
Looking forward to many more great ideas in the future.
Thanks, Gary
Absolutely loved this recipe! I ended up adding onion because I pretty much add it to every recipe and we used leftover turkey from Thanksgiving!
Your noodle recipe is also to die for and I highly recommend trying to make them on your own. They are so simple and easy, even if you’ve never done it before!
First try making it and tried to cut down the cook time by just adding the uncooked noodles into the chicken broth with everything and did not come out the way I hoped..
Will definitely cook the noodles first next time but all and all it made the kitchen smell delicious
Im a caregiver and i made this soup for my 99 year old client. It was the best soup I’ve ever made. Not to mention a great hit with my client. Thank you
Great recipe!! My kids and I love it.
Second time I’ve made this. My kids and I love it.
Absolutely delish! A new family
Favourite!!!
Just the most delicious chicken noodle I have tasted. THANK YOU so much. This was so easy to follow and I made your home made noodles too! That was a first for me and they turned out absolutely delicious! thank you so so much!
I never rate recipes but this soup inspired me to make the effort.
Easy and delicious. I really think the trick is tasting the broth and adding more buillon til it’s tasty. Will now be my go to chicken noodle soup recipe
Original recipe is pretty bland, I found i had to at least double the spices, and I also added 1 diced yellow onion. Don’t waste extra money on rotisserie chicken, use chicken breasts or thighs and you’ll get much more tender meat.
Made as directions stated. Was delicious and brought back childhood memories!
Great chicken noodle soup recipe and pretty easy! I used 1/4 tsp of poultry seasoning instead of the ones listed along with some salt and it was perfect! Thank you!
Impressively good and so easy!!!
I make my broth homemade so I was curious as too all the ingredients besides the noodles as this is what I use to make my broth!! So my question is can I just add homemade noodles to my broth and that is it???
Yummy!!
Probably the best chicken soup I have ever had
Amazing! I made this for my girlfriend when she was not feeling well and she said it was very healing and delicious. Thanks for the recipe!
Made this for my boyfriend and I, absolutely delicious and so incredibly easy to make! Thanks for this recipe, I will be making this again. 😊
Next time I make this I am going to make my own broth and my own noodles as you suggested because I think it will add that “wow” factor. However, It is a very good easy to make soup if you have store bought ingredients. Also, I recommend using way more broth than suggested. Without adding more broth it looks like pasta and chicken with a little soup.
I can confirm. I made my own stock and it was by far the best chicken noodle soup I’ve ever eaten.
I’ve been feeling a little sick and was craving chicken noodle soup, but didn’t want to eat store bought so I tried this. It was sooo tasty and so easy to make. Definitely saving this recipe for the future!
I would like to say this was absolutely delicious. Thank you so much for posting it.
Such an extra ordinary recipe! Made it for my family and my mom said it was restaurant quality and her coworkers even asked for the recipe!
Great soup. My 11 year old didn’t approve but it’s because I added the red pepper and said it was too spicy (I agree but it might be because the only red pepper I had was Cheyenne pepper… hmmm). I found that I needed more than 10 Oz. Of stock. So I added almost 3 cups of water plus a bouillon cube.
Overall, I would make this recipe again. Minus the red pepper
I’m chinese. First time try this soup, and first time see chicken noodle soup recipe. Finally the soup cooked done, and just is the flavor my daughter wanted. Many thanks 😊.
Just made it for lunch! I used my homemade veggie broth(that’s why it’s not clear broth), used Italian seasoning instead of all the seperate ones, was out of celery, and used store bought noodles, cooked them about 5 min. Yum! Thanks!😊
I think it’s odd how often you speak about cooking from scratch with homemade stock and noodles. Yet the chicken is store bought?
Yep, I love an inexpensive Costco rotisserie chicken because the flavor is awesome, and it allows me more time to do all other other elements from scratch. Here’s my Roasted Whole Chicken recipe you could use instead: https://tastesbetterfromscratch.com/roast-chicken/
Yes Costcos rotisserie chicken is so yummy and convenient. Lauren I love all your recipes.
Is this comment a joke or are you intellectually challenged? Booze perhaps? Excuse me .. I have to feed the chickens…. 😄 .. step 1 smelt iron ore to make homemade pan …
I have to say that this may be one of the best comments I have read in quite awhile. I have been using this recipe for quite awhile and it is absolutely delicious. When I read your reply I couldn’t stop laughing and I had to read it to my husband who also sends kudos your way!
Easy to make and very good. Instead of rotisserie chicken I used canned chicken (large can; the type that is used for chicken and noodles or soup). And I added onion as well. Fresh herbs would be better I think but I did not have those on hand. We loved the soup and I will make it again.
This soup is ok, but very bland. I made it with bone broth (chicken) and had to add more than a tablespoon of chicken base. I also put in 3 large cloves of garlic and chopped onion which was sautéed separately, then added . It’s edible, but a big disappointment. Sorry☹️
Also the dried herbs , especially the rosemary never lost their al dente feel. Fresh herbs nd a bit of parsley would have been better.
This is a wonderful recipe, however I believe it would be improved greatly by the addition of an onion or two, FRESH herbs, including thyme and parsley. You know, the Simon and Garfunkel herbs. I use Tone’s chicken base generally, but I also like the Better Than Bouillon roasted chicken flavor and have used it successfully as well. And I totally agree with you for the use of homemade stock as well. In a pinch, though, I have used bone-in, skin-on chicken thighs after browning them and the mirepoix first, skin side down first, of course. That is what gives the all-important umami flavor intensity to the soup, of course.
I made this for lunch today. It tasted delicious! I did add some chopped tomatoes and freshly grated nutmeg.
It is a great soup – but yours looked so much better than mine.
Your forget to say parsley in the directions. Obviously there is parsley in it because I made it and It did not look like your soup until I added a bunch of parsley.
We all have colds over here and everyone has been asking for chicken noodle soup. I decided to make this recipe (I know, chicken noodle soup in Aug, crazy right?!) – It was seriously amazing! From the flavor of the broth, to the homemade noodles, everything about it was absolutely delicious!! Will definitely be making this again…and again.
Oh my gosh so good! I have a kid with a stomach ulcer who is not eating much right now without pain. I decided what is better than chicken noodle soup. I have never written one down, this one is a keeper. She even went back for seconds. Win for my house!
This soup recipe is a winner. I like onion in my soup so I added a half of a medium onion. I also added some parsley and oregano along with using bone broth plus chicken broth. I have never made my own egg noodles but it was so easy and the soup was overall very delicious.
Made the soup the other day (left out the red pepper flakes) and the soup was still delicious.
Hello Lauren, I’m making it as I text you and I’m sure it’s going to come out good cuz I’m following the recipe and thank you for putting it out there my stomach and I appreciate it I will be back for more 😋
This was sooo good, i just wish I had celery 😭.
Absolutely delicious recipe. I made a few minor modifications. I used fresh rosemary and sage, and about a tablespoon of “Better Than Bouillon” chicken flavoring. Also, I used frozen chicken breast cubes, sauteed in butter and spices. Awesome recipe! This one is definitely a “keeper.”
This is another one of your amazing recipes that I make at least twice month for lunch for my daughters and myself (we homeschool). My girls were always eating canned soup for lunch and even though I purchased organic soup, I still didn’t feel good about it so when I found your website I gave it a go and it is absolutely delicious! I use organic elbows instead of egg noodles because I have an egg allergy. I also use a broth recipe that I found that uses chicken breasts instead of a rotesserie chicken because we eat strictly organic. It is definitely my favorite soup recipe! 🙂
Hi Lauren. Love this recipe. I have used Rotisserie chicken in the past but what I don’t like about it by the time it’s done it’s all like stringy. Am I doing something wrong?
This chicken noodle soup was amazing! I will make this over and over!
This is insane! I’ve always wanted to make chicken soup as good as my mother’s, and I dare say this surpassed it…amazing stuff, and I swear it gets rid of a cold. Thanks so much!
Can you use this recipe in a crockpot? From Buffalo, NY and looking for something hearty and warm to take to a Bills tailgate!
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.
What size Dutch Oven do you use for something like this? I’ve never owned one, and am looking to get my first.
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!
thanks for your recipe, it did warm me up in this weather
I make this recipe often, we love it! Always have some on hand for those cold winter days. I highly recommend trying this soup!
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!
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.
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??
I’m sure you could.
I made this tonight with some minor tweaks. Did not have sage so used oregano. Also added onion. Perfectly delicious! A keeper for sure!
Yummy. I turned off, left for 15 mins then added the noodles, they still over cooked and there were way too many for our liking.
My Daughter came down with a bad cold and of course gve it to the rest of the family,
I ahd printed your fine recipe earlier and got to making it up for the whole family. It was
loved by all and the colds were on there way out the door. It was almost the same as my
mother always made and I am very happy with the results. Thank you for your fine advice.
Made this soup for my family and everyone enjoyed it!! All family members had seconds. Takes a little bit of time but you are right it is well worth it! The homemade noodles are a little more work but are definitely worth it, makes the soup. I added some kale and canned corn as well as green beans. End result your recipe is delicious !! well done thanks for sharing!
Great recipe! Although i find 5c of noodles to be too much! I would cut it down to 2 or 3 depending on the size of the noodles, otherwise it soaks up too much broth and doesnt leave enough room for all the chicken…However for such a simple recipe, the flavour is fantastic!
I absolutely loved the home-made broth, which made the final product rich and full of flavor. I began by roasting my 3lb organic chicken in a crock pot for about 6 hours, and reserved a little of the liquid I’d eventually use along with the bones for the broth. I used a lot of peppercorns and fresh rosemary, since that what what I had on hand. I cooked it for almost 2 hours and didn’t have much foam or fat at all to skim from the top. I added that to the recipe above for the soup with 32oz of organic chicken broth from a box, and about 4oz of vegetable broth to deepen the color. I never used the bouillon, rather I increased the salt/pepper and added a bit more dry herbs. I did use dried egg noodles from the store, but boiled them separately and just added them to the soup when serving (this way they never got mushy). I had fresh parley from my garden I sprinkled on liberally, and it was just amazing. I did add a pinch more of the
crushed red pepper because I make my own from dried whole red peppers. I really enjoyed this warm treat, and the house smelled amazing. Thank you!
That all sounds wonderful–thanks for taking the time to share!
Made your recipe for a friend who wasn’t feeling well. Their family LOVED it! We also enjoyed the additional herbs in your recipe. The small amount of red pepper flakes is a good addition as well. Definitely a 5 STAR recipe!
And my friend is much better this week – so that’s a plus! Thank you!
I love to hear that (and what a nice friend you are 🙂 ) Thanks so much for coming back to comment. XOX
Lauren Allen, I wanted to share this. As much as I hate yellow squash, ,also known as summer squash, it is a different creature when combined with chicken. The combination makes a wonderful flavor that really boosts chicken stock. I will use your excellent recipe with the addition of this as any kind of buillion gives me headaches.
I am making the homemade broth and I added the chicken boullion to the water and poured it in to boil. Am I doomed?
Not at all, that’s totally fine! Just taste it when it’s done cooking and adjust the seasonings/add more boullion, to taste. Hope you love it!
This looks really good. There is nothing better than having chicken noodle soup in cold weather (it’s 23 degrees here).
I couldn’t agree more! Thanks–I hope you get a chance to try it!