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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.
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).
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 breasts into two equal-sized pieces and add to the pot.
Bring soup to a boil and reduce to a low simmer. Cover and crack the lid. Cook for abut 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.
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 or dice the chicken and stir back into the soup. Taste and season with more salt and pepper, as needed.
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.
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.
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- 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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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.
- 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.