Easy Homemade Chicken Noodle Soup, just the way grandma used to make it! Loaded with flavor and filled with chunky bites of chicken, noodles, and vegetables. This is easily the best chicken soup recipe.
This rich and hearty soup is amazing all on it’s own, but we like to serve it with warm buttermilk biscuits and a salad for a filling meal that everyone gives two thumbs up!
- One Bowl: The secret to the incredible flavor is cooking all of the ingredients in the same pot and simmering to perfection. This helps the flavors to meld together giving you a soup that is wow worthy.
- Customizable: You can swap the noodles for your favorite variety or add in more vegetables, like mushrooms or zucchini.
- Personal Favorite: I love this soup. It is one of my favorites to make, thanks to the ease of using a rotisserie chicken, and fills bellies with delicious semi healthy ingredients.
This chicken noodle soup is so easy. Sauté the veggies in a little butter, toss the remaining ingredients into the pot, and simmer to perfection. It really is that easy. A classic soup recipe that is belly warming comfort food. So easy and inexpensive that you will want to make it every day, and so delicious everyone will be begging for the recipe.
This soup is an adaptation from one I grew up loving. My grandma would make this every fall and we would all slurp it up by the heaping spoonful. While I deeply loved her classic recipe, I tweaked this one just so that the flavors could really shine.
HOMEMADE CHICKEN NOODLE SOUP WITH EGG NOODLES
Take a quick look at the ingredient list. To get that deep and rich flavor I reached for the best ingredients. Here is a quick breakdown of products I use and love (not sponsored).
- Butter: When you cook the vegetables slightly this gives them the perfect start to the cooking process. Not only are you adding flavor with the fat from the butter, but your giving the carrots that perfect start to soft and tasty. Use salted butter for more flavor.
- Vegetables: Chicken noodle soup, for me at least, means onions, carrots, celery and garlic. The classic group of veggies that work together to give you the best flavor.
- Seasonings: Parsley, bay leaves, thyme and salt and pepper. Taste the soup before seasoning with salt, as most times I don’t think it really needs it. This will deeply depend on the type of broth you decide to use.
- Broth: I really love, and highly recommend you try, better than bouillon. It’s a paste vs a liquid, so you add it with water, and is loaded with flavor. It also has a lower sodium content which puts you in control of how much salt you add to the dish.
- Chicken: I buy the Costco special. You can’t beat $5 for a rotisserie chicken. One chicken gives you enough for this soup as well as an additional dish, like my chicken pot pie!
- Noodles: I love egg noodles. The thicker size and curly shape makes for a great addition to the broth and vegetables.
ROTISSERIE CHICKEN NOODLE SOUP RECIPE
- PREP: Chop the onion, celery and carrots into small pieces and start to heat a large pot, or Dutch oven, over medium heat.
- SAUTE: Melt the butter in the pan and add the onion, celery and carrot. Cook for five minutes, or until the onion is translucent and soft. Stir in the garlic and cook one minute more.
- SIMMER: Add the remaining ingredients, minus the noodles, to the pot and heat to a simmer. Cook 10 minutes.
- NOODLES: Add the egg noodles and continue to simmer an additional 10 minutes, or until the noodles are tender.
- Dutch Oven: One of my most used kitchen pots is my Enamel Coated Dutch Oven (affiliate). This thing is large and in charge. Big enough for soups and stews, and incredibly easy to clean.
- Chef Knife: Kitchen tip, make sure you are using a sharp chef knife (affiliate) to chop the vegetables. You are much more likely to cut yourself when using a dull knife (speaking from experience).
- Cutting Board: Did you know you should replace your cutting boards (affiliate) every 1-3 years?
Yes. Add the ingredients into a slow cooker, without the noodles. Cook on low for 4 to 6 hours. Add the noodles 30 minutes before serving.
This simple chicken noodle soup is already loaded with flavor, but if you want to jazz things up you definitely can. Try adding 1/4 cup of heavy cream or half and half for a more creamy soup. You can also add a handful of lemon slices to give it a zest. One of our favorite additions is a handful of spinach stirred in just before serving.
This soup can be made up to 4 days in advance. I do suggest cooking the noodles to al dente (slightly underdone) to help keep them from becoming soggy when reheating. Keep stored in an airtight container inside of the refrigerator.
Yes, you can freeze this recipe. Cook and cool completely, leaving the noodles out of the soup. Store in freezer safe containers up to 3 months. When ready to reheat, add about 1/4 to 1/2 cup more broth with the frozen soup into a saucepan. Heat up and add cooked noodles.
This recipe will last up to 4 days if stored in an airtight container inside the refrigerator.
MORE MUST-TRY SOUP RECIPES
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Easy Homemade Chicken Noodle Soup
- 2 tablespoons butter
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup carrots sliced
- 3 cloves garlic minced
- 1 lb rotisserie chicken (about 3 cups) cooked and cubed
- 8 cups chicken broth low sodium
- 1 tablespoon dried parsley
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2- 1/2 cups egg noodles uncooked
- salt and pepper to taste
- Heat the butter in a large pot or dutch oven over medium heat.
- Add the onion, celery, and carrots. Cook until the onion is soft and almost translucent, about 5 minutes.
- Add the garlic and cook one minute longer.
- Stir in the chicken, chicken broth, parsley, thyme, and bay leaves.
- Bring to a simmer. Cook 20 minutes, stirring in the noodles halfway through.
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