There are few things more comforting than a big bowl of homestyle chicken noodle soup simmering on the stove. The broth is golden and savory, the noodles are tender, and every spoonful feels like a quiet moment of care. This is the soup I make when the weather cools, when someone needs a little extra comfort, or when I just want dinner to feel familiar and grounding.
This homestyle chicken noodle soup is cozy in the best way. It is simple, hearty, and made with ingredients you likely already have on hand. I have made versions of this soup for years, tweaking it until the balance felt just right. It is the kind of recipe you come back to again and again. Let's get cooking.
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Why You'll Love This Recipe
- Classic homestyle flavor that never goes out of style
- Comforting, hearty, and perfect for cooler days
- Made with simple ingredients and real chicken
- Great for leftovers and easy meal prep
- A cozy dinner the whole family will love
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 bay leaves
- 8 ounces egg noodles
- 1 tablespoon fresh lemon juice, optional
- Fresh parsley for garnish
Ingredient Notes and Substitutions
I love using chicken thighs for this homestyle chicken noodle soup because they stay extra tender, but chicken breasts work just as well if that is what you have. Egg noodles give the soup that classic texture, but wide noodles or even rotini can be swapped in easily.
A squeeze of lemon juice at the end brightens the broth without making it taste lemony. It is optional, but I rarely skip it once I tried it the first time.
Instructions
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery. Cook for about 5 to 6 minutes, stirring often, until the vegetables soften and smell fragrant.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the chicken broth. Add the chicken, salt, pepper, thyme, parsley, and bay leaves. Stir gently.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and shred it into bite-sized pieces. Return the chicken to the soup.
- Add the egg noodles and simmer for another 8 to 10 minutes, until the noodles are tender.
- Remove the bay leaves. Stir in the lemon juice if using. Taste and adjust seasoning as needed.
- Serve warm, topped with fresh parsley.
Pro Tips for Success
- Simmer gently to keep the broth clear and flavorful.
- Shred the chicken while it is warm for the easiest texture.
- Add noodles near the end so they do not overcook.
- Taste the broth before serving and adjust salt if needed.
Storage and Reheating
Store leftover homestyle chicken noodle soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to soak up broth, making leftovers extra cozy.
Reheat gently on the stove over medium-low heat. Add a splash of broth or water if needed.
Make Ahead and Freezing
This soup is wonderful for making ahead. If you plan to freeze it, cook the soup without the noodles and add fresh noodles when reheating. Freeze for up to 3 months, thaw overnight in the fridge, and warm slowly.
Tips and Variations
- Add chopped spinach or kale for extra greens.
- Stir in a splash of cream for a richer broth.
- Use rotisserie chicken to save time.
- Add extra carrots for a slightly sweeter soup.
FAQs
Yes, cook everything except the noodles on low, then add noodles at the end.
Add them just before serving or cook them separately.
Absolutely. Stir it in during the last few minutes of cooking.
📖 Recipe
Homestyle Chicken Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Comforting and flavorful Homestyle Chicken Noodle Soup made with fresh herbs, hearty vegetables, and tender chicken - perfect for chilly days or when you're under the weather.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 2 ribs celery, chopped
- 6 carrots, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 bay leaf
- ⅓ cup dry sherry
- 8 cups low sodium chicken broth
- 1 pound boneless chicken breasts or thighs
- 2-3 cups egg noodles
- ⅓ cup shaved parmesan cheese
- ¼ cup chopped parsley
Instructions
-
- Melt olive oil and butter in a large Dutch oven over medium heat. Add onions and cook for 3-5 minutes.
- Add shallots, garlic, celery, carrots, thyme, sage, and rosemary. Season with salt and pepper. Cook another 5 minutes.
- Pour in the sherry and broth. Stir in the chicken, bay leaf, and optional parmesan rind. Cover and cook 20 minutes or simmer on low 4-6 hours.
- Shred the chicken, remove the bay leaf and parmesan rind. Taste and season. Bring soup to a boil.
- Add noodles and cook 6-8 minutes until soft. Stir in parmesan and parsley.
- Serve with extra parmesan, if desired.
Crockpot:
-
- Combine olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary in the crockpot.
- Pour in the sherry and broth. Stir in the chicken, bay leaf, and optional parmesan rind. Season. Cover and cook 3-4 hours on high or 6-8 on low.
- Turn heat to high. Shred chicken, remove rind and bay leaf. Add noodles and cook 10-15 minutes. Stir in parmesan and parsley.
- Serve with extra parmesan.
Instant Pot:
- Add olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, sage, and rosemary to the Instant Pot.
- Pour in sherry and broth. Stir in chicken, bay leaf, and optional rind. Season. Pressure cook 8-10 minutes. Release steam.
- Shred chicken, remove bay leaf and rind. Season. Switch to sauté. Add noodles and cook 10 minutes. Stir in parmesan and parsley.
- Serve with extra parmesan.
Notes
Use a parmesan rind while cooking for deeper flavor. Make ahead and store in the fridge for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 399
- Sugar: 7g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg
Serving Suggestions
This homestyle chicken noodle soup is perfect on its own with a slice of warm bread or paired with a simple side salad. It is also wonderful served as a starter before a cozy fall or winter dinner.
Nutrition and Notes
Servings: 6
Skill level: Easy
I have tested this soup many times to get that comforting, familiar flavor just right. It is one of those recipes that always feels worth making, no matter the season.
Reader Reviews or Testimonials
"This soup tastes just like the one my grandma used to make."
"Simple, comforting, and perfect for chilly nights."
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