Homemade Chicken Noodle Soup

Nothing soothes the soul like a bowl of steaming chicken noodle soup. I love this version because it combines the richness of slow-simmered broth, tender shredded chicken, and the perfect balance of noodles and herbs for that cozy, homemade comfort in every spoonful.

Why You’ll Love This Recipe

I find this recipe perfect for when I want something warm, nourishing, and deeply satisfying without too much fuss. It uses rotisserie chicken to save time but still delivers that classic, slow-cooked flavor. The combination of fresh thyme, bay leaves, and a hint of lemon brings brightness, while the vegetables and egg noodles make it hearty enough to serve as a full meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 large yellow onion
3 medium carrots
3 medium stalks celery
3 cloves garlic
2 tablespoons unsalted butter or olive oil
2 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
5 sprigs fresh thyme
2 dried bay leaves
1 (2 1/2- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken
6 ounces dried extra-wide egg noodles (about 3 1/4 cups)
1/2 medium bunch fresh parsley or dill
1/2 large lemon (optional)

Directions

1. I start by prepping all the vegetables—dicing the onion, slicing the carrots and celery, and mincing the garlic.
2. In a large pot or Dutch oven, I melt the butter (or heat olive oil) over medium heat. Add the onion, carrots, and celery, and sauté for about 6–7 minutes until the vegetables begin to soften.
3. Add the garlic and cook for another 30 seconds, just until fragrant.
4. Stir in the salt and black pepper, then pour in the chicken broth. Add the thyme sprigs and bay leaves.
5. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes until the vegetables are tender and the flavors have melded.
6. While the soup simmers, I shred the rotisserie chicken into bite-sized pieces, discarding the skin and bones.
7. Once the vegetables are ready, add the shredded chicken and the egg noodles to the pot. Continue simmering for another 7–10 minutes, or until the noodles are cooked al dente.
8. Remove the thyme sprigs and bay leaves, then stir in the chopped parsley or dill.
9. If I want a touch of brightness, I squeeze in the juice from half a lemon just before serving—it lifts the flavors beautifully.
10. Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy every cozy bite.

Servings and Timing

Yields: 6–8 servings
Prep time: ~15 minutes
Cook time: ~25–30 minutes
Total time: ~40–45 minutes

Variations

• Use chicken breasts or thighs if I prefer to cook from scratch instead of using rotisserie chicken. I simmer them in the broth before adding the vegetables, then shred them and continue the recipe.
• Add a diced parsnip or turnip for a sweet, earthy note.
• Swap egg noodles for rice or orzo if I want a different texture or to make it gluten-free.
• For extra richness, I sometimes stir in a splash of cream or a knob of butter at the end.
• Add a few pinches of red pepper flakes for gentle heat.
• Use dill instead of parsley for a brighter, herb-forward flavor.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles can absorb broth as it sits, so I sometimes store them separately or add a bit more broth when reheating. To reheat, I warm it gently on the stovetop over medium heat until hot, or microwave individual servings in a bowl for about 1–2 minutes.
For longer storage, I freeze the soup (without noodles, if possible) for up to 3 months and thaw it overnight in the refrigerator before reheating.

FAQs

Can I make this soup ahead of time?

Yes. It reheats beautifully. If making ahead, I like to cook the noodles separately so they don’t absorb too much broth when stored.

Can I use homemade chicken stock instead of store-bought broth?

Absolutely! Homemade stock adds an even richer, deeper flavor. If using, adjust the salt level to taste since homemade stocks vary in seasoning.

What’s the best way to shred the rotisserie chicken?

I use two forks while the chicken is still slightly warm—it shreds easily and mixes well into the soup.

Can I use frozen vegetables?

Yes, though fresh gives better texture. If using frozen carrots or peas, add them toward the end of cooking so they don’t become too soft.

How do I make the soup more flavorful?

Simmering the thyme and bay leaves in the broth adds depth. A small splash of lemon juice or a touch more salt at the end can really make the flavors pop.

Can I make this soup in a slow cooker?

Yes. I add all ingredients except noodles and herbs, and cook on low for 6–7 hours or high for 3–4 hours. Then, add the noodles and herbs and cook for another 20–30 minutes until noodles are done.

Will this work with leftover turkey instead of chicken?

Definitely—it’s a great way to use up Thanksgiving turkey or any leftover roasted poultry.

Can I add other vegetables?

Yes, I sometimes add corn, peas, or spinach near the end of cooking for extra nutrition and color.

Why are my noodles mushy after reheating?

Noodles absorb liquid over time. To avoid mushiness, I cook them separately and add them to each bowl when serving.

What kind of lemon flavor should I expect?

The lemon adds a light brightness—it’s subtle but makes the soup taste fresh rather than heavy. It’s completely optional but worth trying.

Conclusion

I’ve found this Homemade Chicken Noodle Soup to be one of my most comforting recipes—it’s simple, deeply flavorful, and feels like a warm hug in a bowl. Whether I’m cooking for family on a cold evening or making a big batch to share, it always brings comfort and satisfaction. It’s classic, cozy, and endlessly adaptable, and I love having it in my regular rotation.

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