Quick Homemade Chicken Noodle Soup
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This easy and fast Homemade Chicken Noodle Soup made with lean chicken and whole wheat egg noodles is flavorful, healthy, and oh-so comforting! Your home will smell amazing after making a pot of this, too.
Or try our Instant Pot Chicken Noodle Soup.
About This Recipe
The kids and I wanted to make a meal and cards for a friend who was feeling under the weather today.
What’s more comforting to a sick friend than Homemade Chicken Noodle soup? We also delivered some Homemade Wheat Sandwich Bread and some fresh cut-up fruit for her family.
My family and hers l-o-v-e-d this veggie-rich version of Chicken Noodle Soup. This recipe is light yet still so comforting.
Ingredients Needed
I keep my pantry and fridge stocked with all these healthy ingredients most weeks, so I can make this soup recipe or our Instant Pot Chicken Noodle Soup anytime.
If you have extra time, try making your own Homemade Whole Wheat Egg Noodles. They are fun to make and very nutritious.
How to Make Homemade Chicken Noodle Soup
Once you learn this method of soup-making, you can begin to swap out seasonings and ingredients along the way. Our Cancer Fighting Soup is a similar technique (with different veggies and without the chicken).
Saute Aromatics
In a large stock pot, heat the oil over medium-high heat until shimmery. Add the onion, carrots, and celery and cook just until they begin to soften, 3 minutes, seasoning lightly with salt and pepper while they cook. Stir in the garlic, poultry seasoning, and Italian seasoning for 1 more minute.
Add Broth & Chicken
Stir in the broth, water, 1 teaspoon salt, 1/4 teaspoon pepper. Cut the chicken thighs (or chicken breasts) lengthwise into two equal-sized pieces and add to the pot.
Simmer Chicken
Bring soup to a boil and reduce to a low simmer. Cover and crack the lid. Cook for about 12 to 15 minutes, or just until the chicken is done (no longer pink inside or registers 165°F internally), stirring occasionally. Using tongs, remove the chicken to a wooden cutting board.
Boil Noodles
Bring the soup to a boil again and stir in the egg noodles. Cook the noodles until al dente according to package directions (probably about 6-7 minutes).
Finish Soup
Shred or dice the chicken and stir back into the soup. Taste and season with more salt and pepper, as needed.
What to Serve With Chicken Soup
Looking for side dish ideas? Try a few of these alongside your pot of comforting, healthy chicken soup.
Can You Freeze Chicken Noodle Soup?
Yes, you can freeze homemade chicken noodle soup but keep our important expert tips in mind.
- Under cook your noodles by a few minutes, so they are al dente. This helps prevent them from getting too mushy during the freezing process.
- Make sure the soup has cooled completely before freezing. It can sit on the counter for up to 2 hours but then must be refrigerated to cool the rest of the way.
- Freeze in an air-tight, freezer-safe container like a freezer bag, Mason jars (always leave at least 1 inch of head space at the top for expansion), Souper Cubes, or 2-cup Pyrex containers with lids.
- Freeze for up to 2-3 months in the back of the freezer.
- Thaw overnight in the refrigerator. Or, use the defrost setting on the microwave.
- Rewarm over low heat on the stove or in the microwave.
More FAQs
Go with a pasta type that’s small, bite-sized, and can hold up well in a broth without getting too mushy. Some pasta options that work well for chicken noodle soup include egg noodles, orzo, ditalini, rotini, and small shell pasta.
Yes, this recipe can easily be made in the Instant Pot. You’ll saute the aromatics first, pressure cook the chicken and veggies, and simmer the noodles using the Saute function at the end. Use our Instant Pot Chicken Noodle Soup recipe.
To prevent pasta from becoming mushy, it’s important to boil it just until al dente (still has a bite to it) at the end of the recipe. Then, remove the soup from the heat.
Absolutely! Cook the soup, but undercook the noodles by a few minutes (very al dente). Let soup cool completely. Freeze in a freezer safe, air-tight container or bag.
More Chicken Soups to Try
If you like this easy, freezable Chicken Noodle Soup recipe, be sure to check out some other popular ones on our site.
Want more? See our collection of 15+ Healthy & Delicious Soup Recipes.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Quick Homemade Chicken Noodle Soup
This easy, Homemade Chicken Noodle Soup made with lean chicken and whole wheat egg noodles is flavorful, healthy, and oh-so comforting! Your home will smell amazing after making a pot of this, too.
Ingredients
- 1 tablespoon avocado oil, or olive oil
- 1 onion, diced (about 1 1/2 cups)
- 1 – 1 1/2 cups diced carrots
- 1 – 1 1/2 cups diced celery
- Salt and ground black pepper
- 2–3 garlic cloves, minced (or 1– 1 1/2 teaspoons pre-minced garlic)
- 1 teaspoon Italian seasoning, crushed in hand
- 1 teaspoon poultry seasoning
- 2 quarts (48 ounces) chicken broth*
- 2 cups water
- About 1 1/4 pounds boneless, skinless chicken thighs (sub: chicken breasts**)
- 5–6 ounces (3-4 cups) whole wheat egg noodles*** (Or make Homemade Whole Wheat Egg Noodles.)
*If using low sodium broth, add in extra 1/2 teaspoon salt.
**I’ve used chicken breasts many times but they do turn out a bit tougher than the thighs.
***The noodles will expand a lot.
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Instructions
Make It Now:
- Saute Aromatics: In a large stock pot, heat the oil over medium-high heat until shimmery. Add the carrots, celery, and onion and cook just until they begin to soften, 3 minutes, seasoning lightly with salt and pepper while they cook. Stir in the garlic, poultry seasoning, and Italian seasoning for 1 more minute.
- Add More Ingredients: Stir in the broth, water, 1 teaspoon salt, 1/4 teaspoon pepper, and the chicken.
- Cook Chicken: Cover and crack the lid. Bring soup to a boil and reduce to a simmer. Cook for about 12 to 15 minutes, or just until the chicken is done (no longer pink inside or registers 165°F internally), stirring occasionally. Using tongs, remove the chicken to a wooden cutting board.
- Cook Noodles: Bring the soup to a boil again and stir in the egg noodles. Cook the noodles until al dente according to package directions (probably about 6-7 minutes).
- Shred Chicken & Finish Soup: Meanwhile, shred the chicken with two forks or dice it and stir back into the soup. Add more water or broth to thin out the soup, if desired. Taste and season with more salt and pepper, as needed.
Freeze For Later: Cook the soup, but undercook the noodles by a few minutes (very al dente). Let soup cool completely. Freeze in a freezer safe, air-tight container or bag.
Prepare From Frozen: Thaw in the refrigerator or using the defrost setting of the microwave. Rewarm over low heat on the stove or in the microwave.
Notes/Tips
- How to Thicken the Soup: This is a brothy soup. If you want to thicken it, sprinkle 2-3 tablespoons flour (and maybe 1-2 tablespoons butter just to make sure you have enough fat) over the cooked onion/veggie mixture when you add in the garlic in Step 1. Cook for a minute or so and then deglaze the bottom of the pot with the broth, scrapping the bottom and stirring until it’s smooth. A gluten-free option is to add in a cornstarch slurry at the end of the cook time in Step 4. Combine equal parts corn starch and water in a bowl and mix until smooth (I’d probably start with 2 tablespoons each and see how that does). While the soup is simmering, stir in the mixture and let it simmer for about 3 minutes. If it’s not thick enough for you, add in more of the slurry.
- To make this soup richer, you can add some whipping cream at the end of the cook time and warm it through.
- Gluten-Free Version: Replace the pasta with gluten-free pasta (I love Banza brand). Or stir in 2 cups pre-cooked rice or quinoa instead of using pasta.
- Instant Pot Instructions: Use our Instant Pot Chicken Noodle Soup recipe.
- Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest ButcherBox review here.
Photos and video by Whitney Reist of Sweet Cayenne.
Best chicken noodle soup recipe I’ve ever tried, which is alot! I’ve never found one I quite liked, this one is delicious!
So glad you like it Debbie! Thanks for leaving a review.
I love this—easy and tasty. Question—my kids adore Chick-fil-A’s version, and the most notable difference to me is their soup is thicker. Do you have a recommendation for “thickening”—like using bone broth instead of traditional broth or adding a roux of some kind? I’m going to stick with your directions for now! 🙂
Hey Kelsey. Great question!
A roux is a great way to thicken this soup. I’d probably sprinkle 2-3 tablespoons flour (and maybe 1-2 tablespoons butter just to make sure you have enough fat) over the cooked onion/veggie mixture when you add in the garlic. Cook for a minute or so and then deglaze the bottom of the pot with the broth, scrapping the bottom and stirring until it’s smooth.
Another option is to add in a cornstarch slurry at the end of the cook time. Combine equal parts corn starch and water in a bowl and mix until smooth (I’d probably start with 2 tablespoons each and see how that does). While the soup is simmering, stir in the mixture and let it simmer for about 3 minutes. If it’s not thick enough for you, add in more of the slurry.
Lastly, to make it creamier, you could also add some whipping cream at the end and warm through. I hope that helps!
I added my family’s homemade noodle recipe to this soup and it was amazing.
About what size container would this fit into for a freezer meal? New mom in less than a month here, and your website is helping me so much to prepare so that we don’t go hungry (or broke and sick buying fast food lol) once baby gets here! =D
Old World New
A gallon size plastic bag should work great! Just make sure to cool the soup before putting it in there. I also sometimes double bag mine if I’m using off brand bags. 🙂
I’m in love with all your recipes! I am a working mom, and being able to prep foods over the weekend so my family has healthy, home cooked meals during the week gives me confidence as a mother. Thank you for being a blessing in my life! Could you please tell me if it’s possible to make this into a slow cooker recipe?
Hi Jessica. Oh thank you so much for your sweet comment. We just love knowing that our site is helping moms just like you. As for this recipe, I would not suggest making it in the slow cooker just because I think the noodles could get too mushy. Without having tried it, it’s hard to say.