Chicken Noodle Soup
Cozy homemade chicken noodle soup with carrots, celery, and egg noodles.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 45 min.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
Chicken Noodle Soup takes about 45 min and serves 6. Homemade chicken noodle soup is warm comfort with tender chicken, soft vegetables, and slurpy egg noodles in savory broth.
Helpful guides
Instructions
Heat oil in a large soup pot over medium heat. Saute onion, carrots, and celery 6 minutes until softened but not browned. Stir in garlic and thyme for 30 seconds until fragrant and lightly golden.
Add broth and whole chicken breasts to the pot. Bring to a gentle simmer, not a hard boil, for 15 minutes. Skim any foam for clearer broth.
Cook chicken to 165°F internal temperature for safe tender meat.
Lift chicken to a board and shred with two forks into bite size pieces. Tender simmered meat should pull apart easily. Cover shredded meat so it does not dry while noodles cook in the broth.
Add egg noodles to simmering broth and cook 7 minutes until just tender. Stir occasionally to prevent sticking. Noodles continue softening off heat, so keep them slightly firm at this stage.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Return shredded chicken to the pot and simmer 2 minutes to rewarm. Season with salt, pepper, and lemon juice to taste. Thin with extra broth if noodles absorbed too much liquid.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Serve hot in deep bowls with crackers or crusty bread. Cool leftovers quickly in shallow containers. Store noodles separately when possible so they do not swell overnight in the broth.
Work steadily and keep tools nearby so each stage flows smoothly without rushing.
Troubleshooting — fixes, not repeats
- If broth is bland, add more salt gradually; low sodium broth needs generous seasoning.
- If noodles turn mushy, cook separately and add to bowls; they swell when stored in soup.
- If soup is too thick, thin with hot broth; noodles absorb liquid overnight.
- If chicken is dry, it boiled too hard; keep at a gentle simmer and pull at 165°F.
Make it your way
- Spicier version: Pack sauce separately so reheated portions taste fresh and textures stay appealing.
- For a rotisserie shortcut, skip simmering raw chicken and add three cups shredded rotisserie meat with noodles.
- For a creamy version, stir in one half cup heavy cream at the end.
- For extra nutrition, add frozen peas, corn, or baby spinach during the last three minutes of simmering.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat until soup boils gently and chicken reaches 165°F.
Freeze soup without noodles up to 3 months; add fresh noodles when reheating for best texture.
FAQ
Can I use chicken thighs?
Yes, boneless thighs add richer flavor and stay tender. Simmer 18 minutes until 165°F inside. Start with the suggested amount, then adjust to suit your taste and equipment.
What noodles are best?
Wide egg noodles are classic. Rotini or broken spaghetti also work in a pinch. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I make it in a slow cooker?
Yes, cook on low four hours, add noodles last thirty minutes, then shred and season. Start with the suggested amount, then adjust to suit your taste and equipment.