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
Macros Recipe Adaptation
24 oz. rotisserie chicken, low-sodium chicken broth, 5 cups dry egg noodles.Per Serving Amount
406 gramsMacros
313kcal, Fat: 5g, Carbs: 24g, Protein: 34g (serves 8) | MFP: Chicken Noodle Soup (TBFS Macros)Nutrition
Did You Make This Recipe?
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I originally shared this recipe October 2017. Updated September 2021.
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Followed step by step and highly recommend!!! Me and my fam have the flu so simple and quick
Really good, but I added a bunch of stuff and made my own noodles with her recommended recipe.
My additions: yellow onion, shallot, fresh thyme/rosemary/sage/Italian parsley, a couple bay leaves, some fresh ground nutmeg, extra butter, and a little cream. Very delish!
This soup is actually amazing!! I used a good quality box broth, chicken thighs, and little shell noodles and it turned out so great. I now make it weekly and it’s quickly gobbled up by everyone in our house 🙂 Thanks for a quick and awesome recipe!
A nice soup but needs aromatics like onions, shallots, or leeks or all of the above. Thanks for sharing this nice recipe.
This is an amazing recipe to make, and an essential at my house. I’ve also made this recipe with turkey and it’s dripping after Easter and it was amazing! I’ve always made this recipe in the slow cooker is what works best for me, and again it turns out really delicious. A stapple at the house.
going to make this tonight for my sick wife, I love chicken noodle soup when I am feeling under the weather and it just makes you feel warm inside. Thank you for the recipe!
Good solid recipe, but I felt like it was missing something. Maybe onion. I followed the recipe as is, but then needed to add a lot more seasoning.
How is this from scratch? It doesn’t say you’re making the stock so store bought stock? Plus stock cubes?? From scratch means make the stock and the soup. Maybe not the egg noodles but you would be cooler if you made them yourself
If you click on the link where it says chicken stock it will take you to our ‘from scratch’ chicken stock recipe.
I love this recipe just the way it is. At first I lessened the amount of noodles but then added more to equal 5 cups. We used this soup as the main dish and like it hearty. Loved the spices too. Used rotisserie chicken and dried egg noodles. I sautéed the veggies in my instant pot then added all ingredients but pasta and pressure cooked for 4 minutes, released the steam and threw in the noodles on sauté until they were ready. My husband said it was his favorite that I’ve made.
Excellent. Used your egg noodle recipe which was perfect also.
I was surprised by no onion, but I like onion so added it anyway. Didn’t have all the exact same spices, but used what I had, added a few extra.
No onion? Interesting. Will try tonight. Cheers.
Adrian
This soup is excellent but 5 cups of pasta is way too much. I put 3 and that was still too much. I would put only 2 cups.
I just prepared this soup this evening and, believe me, it’s absolutely delicious! Prepared it exactly as written except I reduced the pasta from 5 cups to 4 cups (based on some of the reviews). Turned out PERFECT! Thank you, Lauren! This will become my “go-to” chicken Noodle soup!
Good taste but way too many noodles … I did 4 cups not 5 and had to scoop out about 2 cups after cooked
What a great soup. Returning from a vacation where three people in my house fell ill on the flight home, I knew I needed a solid chicken soup. This was dynamite. Everyone loved it and and I will be saving this one not just for when someone is sick, but as a hearty comfort meal.
Great starter base, l upped the spices considerably in number and quantity and also did fresh ginger. I added a corn and rice flour tagliatelle birds nest from tj’s to each large 🙂 portion. Also fresh mushrooms and onion and a can of organic corn because it’s winter time. Only a quart of stock. Will try the buillion next time.
Fantastic, thanks for your efforts … BY Salima FERHAT-FLL
Salima
Amazingly good! Did almost 3 cartons of organic chicken stock due to All the noodles ( used Carbonara German egg noodles) so a bit more of the seasoning. So good!
Made this for a friend who is ill. Delicious, budget-friendly with items on-hand. There was plenty to feed my friend, her husband and my family.
This was amazing! I also added a teaspoon of powdered ginger and the juice of half a lemon. I crisped the skin of the rotisserie chicken in the airfryer until crispy and crunched it on top of the soup!
Very disappointed. Used 5 cups of uncooked store-bought egg noodles. This was all noodles no broth. Missing flavor. Would use onion and 1/3 of the noodles if I ever made again.
Great recipe. Per previous statements about too many noodles I used just a little bit more than 3 cups instead of 5 and it was perfect. Also used poultry seasoning as it already has the required the ingredients mixed. Also a little more carrots and celery but that is just my liking. Enjoyed and shared!!
This soup was amazing! Definitely my go to chicken soup recipe from now on. I did use rotisserie chicken & made my own stock.
I freeze servings without noodles. Put frozen soup in a pot add dry or fresh noodles. They will cook as soup heats.
No mushy noodles.
This makes a lot of soup, so I was able to share with other family members. I heard at least 3 different people say it was delicious! This one’s going in my recipe book!
This is hands down the best chicken noodle soup recipe I have ever made, the flavor is unreal when you make the chicken stock recipe too!!!
The only thing I would mention is that using packaged egg noodles tend to soak up a LOT of the stock… I used a whole bag for my first batch and it was more noodle than soup! Lol, so for my second batch I doubled the stock recipe and kept everything else the same, and that worked well, although the leftover noodles the next day still soaked up a good amount of stock. So I would recommend reducing the amount of noodles if using pre-packaged 🙂
Love this recipe, it’s my go to now!!!
Delicious and full of flavor. I used box broth but two tbsp. Of better than and it was perfect. Tastes as good as my mom’s.
I made this soup last wk when my family amd I were pretty sick. I was worried about using any red pepper flakes because I have toddlers and a13 yr old who doesn’t like hardly any spice but it didn’t give much spice…enough to tell there was mayne pepper but it wasn’t making our noses run or our tongues hurt 😅 my 3 yr old had seconds and so did myself and my husband!
We doubled the recipe. If you decide to do that too, I would say the 6 cups of dried noodles was a bit much! There were way more noodles than anything else. I would probably reduce it 3 or 3 1/3 cups nect rime. This recipe was AMAZING! Thank you for sharing this! Will for sure be making this many more times!
Six thumbs up (from me, my husband and my son)!! Just made this a couple of days ago because I couldn’t find my old recipe. This was excellent (although the prep time is a little longer than what they estimated).
I used a Rotisserie chicken from my grocery store and I added some diced onion in with my celery & carrots and doubled the butter. Other changes I made were as follows: I tripled the minced garlic and doubled the rosemary because it makes such a big pot. I didn’t have dried sage but I had ground sage so I subbed a little of that. I also added a sprinkle of dried oregano with the other spices and only used about 1/2 teas. sea salt as I thought the broth, bouillon & butter seemed flavorful enough to me by the time all the other spices were added.
I DID add the Better than Bouillon as suggested – I actually mixed up 2 batches of it in hot water per the instructions to add in so I would have plenty of broth – it’s definitely a lot richer tasting than just plain old broth. I’m short on time so I used the store bought wide egg noodles. It’s a five star recipe for sure!
Hi Lauren, I just made your soup, only switching out rotisserie to chicken breast and I added an about 1/4 cup chopped onions. Other than that, this soup is fabulous!! My husband enjoyed it too, he had the flu and your recipe was dead on balls perfect!
Love this recipe!!!
Thank you
Just like my moms. She made Homemade noodles for a lot of recipes.
But they didn’t have Costco chicken then, She would have loved that.
Thank you for sharing
I love carrots so I will probably add extra.
Will try to make this recipe this week.
I made this today, added onions & chopped kale because I had them. As well as a spring of thyme and Worcestershire (like 8 shakes), chopped up celery leaves. Most importantly I used kosher salt, it really does make a huge difference. Salt to taste & taste and taste lol
Mom said this is the best thing she’s ever eaten, and it’s one of the best soup I’ve ever had, which chicken noodle soup is usually so bland to me.
I like to cook a whole chicken in a crockpot to get the real broth flavor then I just debone the whole chicken. Also, I would definitely add onion to this recipe overall great recipe.
This is the best chicken noodle soup I’ve ever had! We absolutely love it! I usually add diced onion, and occasionally a couple handfuls of chopped fresh spinach.
I made this today for the first time! I even used your homemade chicken stock recipe. It’s delicious, Thank you!
Overall the recipe was good but I had to sort through the reviews to see what others had to say. I definitely added an onion and sautéed with the celery and carrots. Definitely skip the red pepper flakes if you cannot tolerate heat or serving to children.
Holy cow- this was good! I can’t wait to make it again. My very “ not interested in eating” 11 month old grand daughter chowed down on 2 whole bowls. We couldn’t stop staring at her because we have never seen her eat anywhere near that much. We did leave out the red pepper flakes fyi
I didn’t realize we were out of chicken bone broth, so I used beef bone broth, and it was still amazing! This will be my go-to recipe. ☺️
I’ve made this several times and it’s delicious! I cook two chicken breasts (humanely raised) fresh and t throw that in fresh from the oven (chopped)
Wondering how this is truly homemade when using store bought chicken broth.
She does share a link to her homemade chicken broth but not everyone has time to make it. I did off my chicken . Soup was wonderful
Seriously? 😆😆😆😆😆😆😆
You can make your own broth
Absolutely, the best chicken soup I’ve ever made. I did use Swanson’s chicken broth and chicken stock for this recipe because I was in a hurry.
Next time, I will use the rotisserie chicken bones and do the whole entire thing from scratch but this soup was amazing as is!
I also added two bay leaves as the soup was simmering for a little extra flavor.
Thanks Lauren, what a great recipe!
5 Stars
Excellent recipe for great homemade chicken noodle soup. Made it pretty much according to the recipe, maybe extra chicken!!
Best chicken noodle soup I’ve ever made! And I followed the recipe to a tee.
I made this with just slight changes to fit my preferences such as adding frozen peas and onion powder. My whole family loved it and it was quick (30ish minutes). I will keep this as my go-to chicken noodle soup recipe.
This is such a great recipe. It’s easy, quick, the helpful tips within the recipe instructions are super helpful for success, and it is yummy.
If you’re looking for something quick but delicious, this is it! We used a precooked rotisserie from our local grocery store to save time.
Also, great for anyone with no cooking experience.
The soup had a really good flavor but had way too much pasta. I added 6 extra cups of both and it was still too thick. Maybe it should be 5 oz instead of 5cups.
Tastes just like gmas
I love your recipe template -thank you! Added finely chopped fennel, onion and mushrooms + a bone broth that I love. So tasty!
Amazingly delicious. I made homemade stock using your recipe in above link. Yum. I did add a little onion and garlic powder for a deeper flavor. This is by far the best chicken noodle soup I’ve made. Thanks for sharing!!
Would do 2-3 cups noodles. 5 made this a pasta dish and I followed instructions to a T. Had to go back to store and buy some extra broth to bring it back to a soup. Not sure how 5 worked for anyone.
I agree. I think the recipe should have been 5 ounces instead of 5 cups.
A note that should be added. I haven’t made this recipe, but am using it as a reference when making my own chicken soup. If you are buying chicken stock or broth from the store, get unsalted chicken stock or broth or else you will have ungodly levels of sodium in the stock. When making the soup, as Lauren says, you can add salt for your tastes when you try it and have a healthier soup in the process. If you have a salter or lower sodium variety you are working from a higher salt level and can customize it to your tastes only so much.
This is a very good start to a good recipe. However it is missing a couple key ingredients for any great chicken noodle soup. One, is this recipe lacks any onion, which should be sauteed until translucent with butter and added to the broth. Two, parsley should be added either fresh or dry in a pinch. And third, a few dashes of Worcestershire sauce to give the broth that je ne sais quoi to liven it up. I also use more carrot and celery than suggested, but that may be a personal preference.
Super easy and delicious!
Great recipe, works well every time.
I just use less salt and my own chicken since I have to avoid sodium at all costs. Thank you again for this wonderful recipe.
Love making this with the homemade noodles and then add some mashed potato’s to your bowl as you serve it and watch everyone devour multiple bowls until its gone.
Added Thyme, Basil, and lots of cream. My wife said it’s the best soup she’s ever had.
My Son made this…yummy! He shared with me, lucky Mom. It was delicious. Will be making for my friends.
So good and so easy to make. Will use it again!!
So do you not the cut meat before adding if you’re using raw chicken?
Please tell me the serving size of this
Delicious and easy to make! We added potato and cabbage for something a little extra.
Yum! I made it almost as written but with ground chicken and just cooked it up after adding the garlic. I also did add a few extra stalks of celery and some onion for preference but this recipe was great! I was surprised at how easy the noodles were!
I’m saving this as our go to chicken soup recipe going forward. I’m planning to make one to freeze as well but I’m wondering if I should make and freeze the noodles with it or if they should be made after thawing?
I’m saving this as our go to chicken soup recipe going forward. I’m planning to make one to freeze as well but I’m wondering if I should make and freeze the noodles with it or if they should be made after thawing?
Hi Lauren, I’m going to make your homemade stock just shortly, what I want to know is when I pour all of my ingredients into the stock. Do I still add the same herbs that are in your recipe because I have already put them in the stock?
I usually do, but you can taste your broth first, and add them if you feel like it could use more!
I was just wondering what the serving size is for the nutritional info you provided? Can’t wait to try making this!
Just made this for my sick 14-year old who is picky about her food and she said it was delish! I didn’t have sage or rosemary so I used Italian seasoning instead. This is a recipe for my recipe book!
Do you necessarily need the 1 teaspoon better than bouillon chicken flavor or chicken bouillon granules?
Very simple and tasty. Came together quickly. Excellent meal on a cool day.
Added whole baby bok choy, fresh whole shiitakes and big slices of wood ear mushrooms. Finished with a sprinkling of fresh chives and fresh cilantro…..will make again!
Excellent flavor. I did tweak a bit for our liking but all in all outstanding recipe to follow
I was home sick, wanted chicken noodle soup. I did some substitutions. I used deboned canned chicken, chicken bone broth and store bought noodles. Turned out great. Also added parsley.
I am in the middle of making this recipe and have fresh rosemary and sage that I’d like to use, but I can’t figure out the conversion from 1/8 tsp dried herbs – hope you can help! Thank you 🙂
Hi Joanne, I would start with 1/4 teaspoon fresh chopped. You can always adjust the seasonings and add more, to taste, depending on your preference.
Easy and delicious. Thank you for a wonderful recipe.
There is no step to cook the carrots. Carrots were still hard 🙁
The carrots get cooked while the soup boil the noodles (the carrots should be chopped/small).
Delicious! I think I was a little heavy handed with the salt but the recipe is perfect. Thank you for sharing this.
Lovely, cured my cold. I added thyme, parsley, and ginger!
This is one of my favorite chicken noodle soup recipes, I’ve been using it for years and adjusting for new tweaks as I learn! My favorite addition is some lemon juice and worcestershire sauce to taste, about a tbs of each till it balances. It sounds weird but it gives it this burst of umami and it’s my go to!!
Best chicken noodle soup I’ve ever eaten! It’s definitely worth the extra effort to make the chicken stock and noodles!
Made this chicken noodle soup, as well as the homemade chicken stock and egg noodles, and it was absolutely delicious. I will definitely keep these recipes on hand. Thank you so much for sharing those recipes and I will be back on this site to look for more 🙂
Never made homemade chicken noodle soup,so this will be my first . I just know it’s going to be delicious
I’m really happy how my soup turned out!!! This was my first time making the chicken stock from scratch and it made all the difference! Super tasty, complex and not over salted – I would say even sweet because you can actually taste the veggies in the stock. I grew up really only having the Mexican version – “Caldo de Pollo” or the canned Campbell’s! I have always craved to have my own classic American Chicken Noodle soup that I can make for my family now that I am married with two toddlers! Thank you for sharing, this will definitely be a staple in our home! I added a little lemon juice and paprika. Very comforting now that half of the house is nursing a cold!
Was looking for a chicken noodle soup recipe from scratch, which lead me to this recipe… where the noodles, the broth, and not even the chicken is from scratch.
I apologize for any confusion. The recipe does indeed have options for making each component from scratch—these can sometimes be missed in the flow of the post. For homemade versions, please click on the links within the recipe for noodles, broth, and chicken preparation. They’ll guide you through the steps to create a truly homemade soup.
Mitch…Then don’t make it…
Very good and tasty is good comfort food for the season
This is a great recipe with one exception—don’t cook the noodles in the soup, they’ll turn the broth cloudy and you will end up with mushy noodles. The soup will continue to cook the noodles for a long time. I par cook the noodles separately, rinse in cold water then add to the soup.
Hi Shirley, if you make the homemade egg noodles, they wont get mushy (only store-bought noodles will).
Made this and it’s delicious! I will mention one thing, we would have let the broth simmer for a while longer before adding the noodles. That way the celery and carrots can cook down a little more and get all the flavors nice and mixed. Then after that, adding the noodles. We felt the noodles were added too soon. Also we added an onion to the recipe!
Thank you Lauren for the recipe!
Great recipe! I never made chicken soup before and now I’m on my way!
Tasty but maybe it’s because I used store bought egg noddles…5 cups was waaaay too much, needed a lot more stock and even pulled some noodles out. Flavour was excellent though, used fresh rosemary and sage, and yes, home-made stock.
I’ve made this recipe several times and it always pleases. It’s just like being in my mother’s kitchen when I was little ❤️
Loved this recipe! I’ve tried a number of chicken noodle recipes and this one is FAST and yummy (unlike a lot of others that didn’t work for me). Thank you. I used slightly less stock as I wanted a bit less soup-like. But, this will be a go-to for me!
Sooo yummy!
10 cups of stock is too little. had to add 5 more cups of water and a tb of better than bouillon and still not enough liquid
This was delicious! I’m not the person that always leaves a comment, but I had to. We used homemade stock but store bought egg noodles. We also swapped cubed, skinless chicken thigh for the rotisserie chicken.
Rich, hearty, savory and not overly salty. I was hesitant using the chicken broth cube but I think it made the difference from watery broth to decadent homemade soup.
My entire family loved it!
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! ❤️
Came out great
Just made it! Absolutely fabulous and so delicious. Will come back for more recipes!
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
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.
Make your noodles separate and add to the soup. In my household my children and I love tons of noodles but my hubby doesn’t.
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!