There’s nothing quite like a bowl of home made chicken noodle soup to bring comfort and nourishment. Whether you’re cooking to soothe a sore throat, fill the house with savory aromas, or make a wholesome meal, this recipe has you covered.

With simple, fresh ingredients and no processed shortcuts, you’ll get deep flavor and satisfying texture in every bite.

This guide walks you through exactly how to prepare, serve, store, and even customize your own thick, cozy chicken noodle soup. It’s everything you need for the perfect pot of classic homemade comfort food.

Why You’ll Love This Chicken Noodle Soup From Scratch

This home made chicken noodle soup recipe delivers pure comfort and flavor, all from scratch. Here’s why it deserves a spot in your kitchen routine.

Uses real, whole ingredients for the richest taste
Cooked from scratch so you control every ingredient
Filling enough for dinner, light enough for lunch
Stores well for leftovers or weekly meal prep
Can be adjusted for different noodles, spices, or veggies

Instead of relying on boxed broth or pre-cooked meat, this version builds flavor right in the pot. It gives you that thick, soothing broth that clings to the noodles and chicken in just the right way. Fresh herbs bring brightness to each bite, and the vegetables stay vibrant and tender, never mushy.

Another advantage is its flexibility. You can go with egg noodles, wide noodles, or even try gluten-free versions if needed. Add more carrots or celery if you love that veggie crunch. This isn’t just soup, it’s a blank canvas for your taste.

This soup is also perfect for families. It’s kid-friendly, reheats easily, and can even be made ahead of time for busy nights. Plus, it’s a healthier option than store-bought cans full of sodium or mystery meat.

It’s also a great pairing with many side dishes like fresh rolls, simple salads, or Chicken Poblano Soup if you want to turn your meal into a two-soup sampler night. However you serve it, this homemade chicken noodle soup brings comfort to the table every time.

Chicken Noodle Soup Homemade Easy (Ingredients)

Everything about this soup starts with the ingredients. Choosing fresh, high-quality items makes all the difference in both flavor and texture. Here’s what you’ll need for a classic home made chicken noodle soup:

1 tablespoon olive oil – for sautéing
1 medium yellow onion, diced – adds savory depth
3 garlic cloves, minced – sharpens the broth
3 large carrots, sliced – bring sweetness and color
2 celery stalks, chopped – classic soup crunch
8 cups low-sodium chicken broth – base of the soup
2 cups cooked chicken breast, shredded – juicy protein
2 cups egg noodles – traditional and comforting
1 teaspoon dried thyme – herbal warmth
1 teaspoon dried parsley or 1 tablespoon fresh – bright flavor
Salt and pepper to taste – seasoning control
Optional: bay leaf – adds subtle aromatic depth
Fresh lemon juice (1 tablespoon) – lifts all the flavors

The secret to thick, homestyle texture is in using just the right amount of noodles and chicken. Too many noodles, and it turns to stew. Too little, and it won’t feel filling.

The carrots and celery should be crisp and colorful when you prep them. If you’re looking to switch it up, diced zucchini or peas can make a nice spring version.

Choose broth with low sodium to give you flexibility with salt. Or use homemade broth for maximum depth.

Want a gluten-free twist? Swap noodles with rice or gluten-free pasta.

Once your ingredients are set, you’re ready to build flavor one layer at a time. Consider pairing it with the vibrant Chicken Tortilla Soup Stove Top for contrasting textures and spice levels in your weekly soup night.

How to Make Chicken Noodle Soup

Making this soup from scratch is simple, and each step adds layers of flavor. Here’s how to do it right every time:

Heat the olive oil in a large stockpot over medium heat. Add diced onion and sauté for 4 minutes until translucent.
Stir in garlic, carrots, and celery. Cook for 5 more minutes until vegetables begin to soften.
Pour in chicken broth and add dried thyme, bay leaf, and parsley. Bring to a gentle boil.
Reduce heat and simmer uncovered for 15 minutes, letting the flavors combine.
Stir in cooked chicken and egg noodles. Simmer for another 8–10 minutes until noodles are tender.

Taste the broth and season with salt, pepper, and a splash of lemon juice. If the soup seems too thick, add a bit more broth or water.

For a more intense chicken flavor, simmer a whole chicken or bone-in thighs in water for an hour first, then shred the meat and strain the broth to use as your base.

If you’re trying new flavors, swap thyme with dill or even rosemary. These herbs transform the soup’s profile without needing to change the main ingredients.

This process makes enough for 4–6 servings, and leftovers are even better the next day.

Balance out your soup spread with a bowl of Taco Soup Stove Top to satisfy those looking for a Tex-Mex touch on the same night.

Homemade Chicken Noodle Soup Stovetop (Serving Suggestions)

Once your soup is simmered to perfection, it’s time to think about how to serve it. Presentation, pairings, and extras turn a basic bowl into a full meal experience.

Serve the soup hot in wide bowls so the steam rises with the scent of herbs and garlic. Top with a sprinkle of fresh parsley, a crack of black pepper, or a squeeze of lemon.

Great sides include:

Crusty bread or homemade garlic toast
Fresh green salad with vinaigrette
Roasted vegetables for extra nutrition
Crackers or seasoned flatbread

You can make it a two-course meal by starting with a small cup of Taco Soup With Ranch Packet for bold, creamy contrast before moving on to the classic chicken noodle main.

For kids, keep things simple with buttered noodles on the side. For grown-up dinners, serve with a side of creamy mashed potatoes or roasted Brussels sprouts.

Soup also works great as part of a larger meal prep strategy. Divide it into containers and pair with a half sandwich, fruit, or a small salad for ready-to-go lunches all week.

Keep garnishes light and fresh. Chopped chives, thinly sliced green onions, or even a dollop of Greek yogurt can give your bowl a fresh twist without overpowering it.

Homestyle Chicken Noodle Soup (Variations & Customization)

One of the best things about homemade chicken noodle soup is how easy it is to customize. You can change up ingredients to suit dietary needs, taste preferences, or whatever is in your fridge.

Here are a few ideas:

Protein swap: Use shredded rotisserie chicken for convenience or substitute with turkey or tofu
Noodle options: Try wide egg noodles, orzo, or spiral pasta. For low-carb, use zucchini noodles
Veggie boost: Add spinach, kale, corn, or peas near the end of cooking
Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce
Herb twist: Use dill, rosemary, or tarragon instead of thyme

For a creamier version, stir in a splash of heavy cream or coconut milk after the noodles are cooked.

Feel free to leave out ingredients like garlic or onions if you’re catering to sensitive palates. You can even use veggie broth and skip the meat for a simple vegetable noodle soup.

Looking for something hearty and rich? Pair your soup night with Slow Cooker Crack Chicken Soup for a creamy.

Homemade Chicken Noodle Soup Crockpot (Storage & Reheating)

Storing and reheating your homemade chicken noodle soup the right way helps preserve flavor and texture without turning it to mush.

To store:

Cool soup completely before refrigerating
Transfer to airtight glass or BPA-free containers
Store in the fridge for up to 4 days
Freeze up to 3 months in freezer-safe bags or containers

Before freezing, consider storing noodles separately to prevent them from soaking up all the broth. Or slightly undercook the noodles so they stay firm after thawing.

To reheat:

Stovetop: Add to a saucepan and warm over medium heat. Add a splash of broth or water if it’s too thick
Microwave: Heat in 30-second intervals, stirring in between, until hot

Avoid overheating, especially in the microwave, which can make noodles gummy and chicken dry.

If you’re building your weekly meal plan, batch this soup and serve it early in the week alongside something like Gluten-Free Jalapeño Cornbread Muffins for a texture contrast and mild heat.

Always label your containers with the date so you don’t forget what’s inside. It’s a classic trick for efficient fridge and freezer management, especially during colder months when soups are on constant rotation.

Thick Chicken Noodle Soup (Pro Tips)

If you want to elevate your chicken noodle soup game, here are a few pro-level tips to get restaurant-worthy results at home:

Sauté the veggies well: Let onions caramelize slightly for deeper flavor before adding broth
Layer your seasoning: Add salt in stages, not all at once. Season after each step to keep flavors balanced
Use bone-in chicken for broth: If you have the time, simmer bone-in chicken first, then strain and use that broth

Want a thicker broth? Add a tablespoon of flour to the sautéed veggies before adding the liquid. You can also mash some of the cooked carrots directly in the soup for a naturally thick texture.

For best noodle texture, cook them directly in the broth right before serving instead of adding already-cooked pasta. This way, they absorb flavor and don’t overcook from sitting.

Want to double the batch? Just be cautious with noodle quantity. They expand, so scaling broth a little higher than 1:1 is key.

Chicken Noodle Soup Homemade Stove Top (Common Mistakes to Avoid)

Even simple soup recipes have a few pitfalls. Here are mistakes to avoid when cooking your homemade chicken noodle soup on the stove top:

1. Overcooking the noodles: They’ll get mushy and absorb too much broth. Always cook just until tender
2. Using too little salt: Broth needs proper seasoning to bring out flavor, especially with added noodles and chicken
3. Adding chicken too early: Already-cooked chicken just needs to warm up; cooking it too long dries it out
4. Skipping the simmer: Rushing the cooking time leads to flat-tasting soup. Simmering deepens the flavor
5. Ignoring broth quality: Weak or low-quality broth = bland soup. Use a good low-sodium option or make your own

Another overlooked mistake is not skimming the foam off the top if you’re cooking raw chicken in the broth. That step makes your soup cleaner in both taste and appearance.

Also, don’t overcrowd your pot. If doubling the recipe, use a larger Dutch oven or stock pot to maintain proper cooking temperature and circulation.

Home Made Chicken Noodle Soup Wrap-Up

Homemade chicken noodle soup is one of those reliable, soul-warming dishes that belongs in every home cook’s recipe box. From rich broth to tender vegetables and perfectly cooked noodles, each spoonful delivers comfort and flavor. With flexible ingredients and a straightforward process, this soup works for any day of the week.

Made it and loved it? Don’t forget to pin this recipe and share it with your friends and family. There’s nothing better than spreading a little comfort around.

FAQs About Home Made Chicken Noodle Soup

What is the best cut of chicken for soup?

Use cooked, shredded chicken breast for a lean option, or bone-in thighs for richer flavor. Rotisserie chicken is also convenient and flavorful.

How do I make chicken noodle soup thicker?

For a thicker soup, mash a few vegetables into the broth or mix 1 tablespoon of flour with water and stir in while simmering. Adding extra noodles also thickens the texture.

Can I make this chicken noodle soup gluten-free?

Yes. Just swap the egg noodles for gluten-free pasta or rice. Check your broth label to make sure it’s certified gluten-free.

Is it better to cook noodles separately for chicken noodle soup?

If storing the soup for later, yes. Cooking noodles separately prevents them from becoming soggy. For same-day meals, cook them directly in the broth for more flavor.

Can I freeze chicken noodle soup?

Yes. Freeze the soup in airtight containers. It’s best to leave out the noodles and add fresh ones when reheating to avoid soggy texture after thawing.