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! 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!

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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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
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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


  • 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.


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 (or your own whole roasted 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.


Calories: 206kcalCarbohydrates: 14gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 58mgSodium: 934mgPotassium: 587mgFiber: 1gSugar: 6gVitamin A: 4606IUVitamin C: 3mgCalcium: 31mgIron: 1mg

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

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About The Author

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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Recipe Rating


  1. 5 stars
    I just made this Chicken Noodle Soup a couple of days ahead for next Sunday and am enjoying a bowl right now. Super easy and very quick to make; the flavor is wonderful.
    Thanks for posting, Laurel! ❤️

  2. 4 stars
    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!

  3. 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!

  4. 5 stars
    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.

  5. 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.


    1. 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. =)

  6. 5 stars
    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

  7. 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?

  8. 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.

    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.

  9. 5 stars
    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!

    1. 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!

      1. 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.

  10. 5 stars
    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

  11. 2 stars
    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.

    1. 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.

  12. 5 stars
    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!

  13. 5 stars
    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!

    1. 4 stars
      Ken, I totally agree!
      My soup turned into a pasta dish, will definitely cut the amount of noodles down. Next time I’ll try 2 cups, and that should be better.

  14. 5 stars
    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!!

  15. 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!

  16. I made this the other night and my husband couldn’t stop eating it. He wanted to have it for breakfast the next day!

  17. 3 stars
    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.

  18. 5 stars
    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🙂

  19. 5 stars
    This was wonderful! Perfect on a cold , snowy evening. Followed the recipe exactly, which is first for me. Will be making this again

    1. 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!

  20. Oh and I made homemade stock with rotisserie chicken sore bought egg noodles. Added onion but followed the rest of the recipe!

  21. 5 stars
    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- 😀

  22. 5 stars
    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)

  23. 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!

  24. 5 stars
    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.

  25. 5 stars
    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!

  26. 5 stars
    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!

  27. 4 stars
    Two points:
    #1 Needs saffron
    #2 Only use dark meat, breast meat in particular lacks flavor and turns into styrofoam when cooked in stock.

  28. 5 stars
    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.

  29. 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.

  30. 5 stars
    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.

  31. 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.

  32. 5 stars
    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!

  33. 5 stars
    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.

  34. 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.

  35. 5 stars
    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!

  36. This is the most amazing chicken noodle soup recipe!! And, the homemade egg noodles are delicious and easy! Everyone in my family LOVES this!

  37. 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.

  38. 5 stars
    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! 😋

  39. 5 stars
    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.

  40. 5 stars
    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!

  41. 5 stars
    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

  42. 5 stars
    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!

    1. 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

  43. 5 stars
    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

  44. 5 stars
    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!

  45. 5 stars
    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

  46. 2 stars
    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.

  47. 5 stars
    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!

  48. 5 stars
    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???

  49. 5 stars
    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!

  50. 5 stars
    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. 😊

  51. 4 stars
    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.

  52. 5 stars
    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!

  53. 5 stars
    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!

  54. 4 stars
    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

  55. 5 stars
    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 😊.

  56. 4 stars
    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!😊

  57. I think it’s odd how often you speak about cooking from scratch with homemade stock and noodles. Yet the chicken is store bought?

    1. 4 stars
      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 …

      1. 5 stars
        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!

  58. 5 stars
    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.

    1. 3 stars
      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.

  59. 4 stars
    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.

  60. I made this for lunch today. It tasted delicious! I did add some chopped tomatoes and freshly grated nutmeg.

  61. 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.

  62. 5 stars
    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.

  63. 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!

  64. 5 stars
    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.

  65. 5 stars
    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 😋

  66. 5 stars
    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.”

  67. 5 stars
    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! 🙂

  68. 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?

  69. 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!

  70. Can you use this recipe in a crockpot? From Buffalo, NY and looking for something hearty and warm to take to a Bills tailgate!

  71. 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.

  72. 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!

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

  74. 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!

  75. 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.

  76. 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??

  77. I made this tonight with some minor tweaks. Did not have sage so used oregano. Also added onion. Perfectly delicious! A keeper for sure!

  78. 4 stars
    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.

  79. 5 stars
    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.

  80. 5 stars
    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!

  81. 4 stars
    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!

  82. 5 stars
    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!

  83. 5 stars
    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!

  84. 5 stars
    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.

  85. 5 stars
    I am making the homemade broth and I added the chicken boullion to the water and poured it in to boil. Am I doomed?

    1. 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!

  86. 5 stars
    This looks really good. There is nothing better than having chicken noodle soup in cold weather (it’s 23 degrees here).