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This Easy Homemade Chicken Noodle Soup is comfort in a bowl. Tender chicken, carrots, celery and egg noodles simmer together in one pot, and the whole thing is ready in about 45 minutes.
Soup has always been a way to make a little go a long way, and that matters more than ever with grocery prices where they are. A little over a pound of chicken and a few vegetables make six generous bowls.
Soup is also one of the most forgiving things a beginner can cook. If it tastes flat, add a pinch of salt. If it’s too thick, add a splash of broth. You can taste and adjust the whole way through.
Everything cooks in one large pot or Dutch oven, the chicken included, so there’s very little to wash up afterward.
Ingredients and Swaps
- Chicken: Boneless, skinless breasts or thighs, cooked right in the broth. Leftover or rotisserie chicken works too.
- Vegetables: Onion, carrots and celery are the classic base.
- Broth: Low-sodium chicken broth lets you control the salt.
- Noodles: Wide egg noodles. Any small pasta can stand in.
- Herbs: Dried thyme and a bay leaf. Parsley at the end is optional.
Tips for the Best Chicken Noodle Soup
- Simmer, don’t boil, the chicken. A gentle simmer keeps it tender. Hard boiling makes it stringy.
- Check the temperature. Pull the chicken when it reaches 165°F so it doesn’t overcook.
- Add the noodles last. They cook in 6–8 minutes and keep absorbing broth as they sit.
- Finish with lemon. A squeeze of lemon juice brightens the whole pot.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $10.26 from Walmart, $9.15 from ALDI · Per Serving – $1.53 to $1.71
Easy Homemade Chicken Noodle Soup
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 5–6 minutes, stirring now and then, until the onion is soft.
- Stir in the garlic and cook for 30 seconds.
- Add the broth, chicken, thyme, bay leaf, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer for 15–18 minutes, until the chicken reaches 165°F in the thickest part.
- Move the chicken to a cutting board and shred it with two forks.
- Bring the soup back to a boil. Add the noodles and cook for 6–8 minutes, until tender.
- Return the chicken to the pot and remove the bay leaf. Taste and add more salt and pepper if needed.
- Sprinkle with parsley and serve hot.
Notes
- Boneless, skinless chicken thighs work too and stay very tender.
- Any small pasta can replace the egg noodles. Check the package for the cooking time.
- A squeeze of lemon juice at the end brightens the flavor.
- Regular broth is saltier than low-sodium. If you use it, start with ½ teaspoon salt.
What to Serve with It
Soft Dinner Rolls, crackers or grilled cheese. For a meatless soup with the same cozy feel, try Easy Vegetable Soup.
Storage and Make-Ahead
- Refrigerate: Up to 4 days. The noodles soak up broth as the soup sits, so add a splash more when reheating.
- Freeze: Leave out the noodles. Freeze the soup for up to 3 months and cook fresh noodles when you reheat it.
- Shortcut: Skip cooking the chicken and stir in 3 cups of Slow Cooker Shredded Chicken or rotisserie chicken with the noodles.
Chicken Noodle Soup Questions
Can I use bone-in chicken?
Yes. Bone-in pieces add more flavor to the broth. Simmer for 25–30 minutes, then remove the skin and bones before shredding.
How do I keep the noodles from getting mushy?
Cook them just until tender. If you’re making the soup ahead, cook the noodles separately and add them to each bowl.
Can I make it in a slow cooker?
Yes. Cook everything except the noodles on low for 6 hours, shred the chicken, then add the noodles and cook on high for 15–20 minutes.
