Homemade Chicken Noodle Soup That Warms Every Spoonful

There’s nothing like a bowl of homemade chicken noodle soup to warm your soul and bring comfort on even the coldest day. I remember the scent of simmering broth filling our kitchen, my mom’s gentle reminder to “let it cook low and slow,” and the way that soup brought us all to the table. This isn’t just another quick recipe—it’s the real deal, made from scratch. You’ll learn how to craft a rich broth, pick the perfect noodles, and store it so the last spoonful is as satisfying as the first. Let’s make homemade chicken noodle soup the way it should be.

What Makes This Chicken Noodle Soup the Best?

When you’re craving real comfort, nothing satisfies like a pot of homemade chicken noodle soup. But what makes this recipe the one you’ll come back to again and again? It’s all in the details—and the love behind every step. This soup is built from the ground up, with flavor layered in from the very beginning.

Here’s why this is the ultimate version of a classic:

• Rich, Golden Broth: We use real chicken—skin, bones, and all—to create a broth that’s deep, flavorful, and worlds away from store-bought cartons or bouillon cubes. It’s the kind of broth that smells like home.
• Tender Shredded Chicken: No more dry, stringy meat. We gently poach the chicken so it stays moist and flavorful. Whether you use a whole bird or a few thighs, the result is always tender and satisfying.
• Hearty Vegetables & Noodles: Carrots, celery, and onion give this soup its classic base, while egg noodles bring the cozy texture we all crave. It’s comfort in every bite.

Looking for something different? Try our Chicken Noodle Soup Without Noodles or our family-loved Chunky Chicken Noodle Soup Recipe for variation.

This homemade chicken noodle soup isn’t just food—it’s a memory, a moment, and a meal worth making from scratch.

The Simple Ingredients You’ll Need

Making homemade chicken noodle soup doesn’t mean a trip to the specialty store. You likely have most of these ingredients in your kitchen right now. What sets this recipe apart is the way we treat each one—with care and intention. Here’s what you’ll need:

• Chicken: Preferably bone-in, skin-on thighs or a whole chicken
• Carrots: Sliced, for sweetness and color
• Celery: Adds the perfect aromatic base
• Onion: Yellow onion works best, diced
• Garlic: Just a couple of cloves, minced
• Bay Leaf: Essential for a fragrant broth
• Salt & Pepper: Season in layers
• Fresh Parsley or Dill: For brightness at the end
• Egg Noodles: Cooked separately and added before serving
• Water or Low-Sodium Stock: To simmer the base

This simple list builds the soul-satisfying flavor you expect from a truly homemade chicken noodle soup.

The Best Chicken for Soup

For the richest broth, choose bone-in, skin-on chicken thighs or even a whole chicken. The bones and skin contribute collagen, which gives your broth body and flavor. Boneless, skinless chicken breast may be lean, but it lacks the depth that defines homemade chicken noodle soup. If you’re short on time, using rotisserie chicken is a handy shortcut, though it won’t give you the same rich broth.

Which Noodles Should I Use?

Wide egg noodles are the traditional pick for chicken noodle soup. They hold their shape, absorb the flavor of the broth, and add that cozy, slurp-worthy texture. For best results, cook the noodles separately and add them just before serving. This way, they don’t soak up too much broth or turn mushy in leftovers.

Looking for an easy variation? Our Quick Chicken Noodle Soup Recipe is ready in under 30 minutes, and Slow Cook Chicken Noodle Soup is perfect for hands-off cooking days.

How to Make Homemade Chicken Noodle Soup (Step-by-Step)

This comforting homemade chicken noodle soup comes together in a few easy steps. We’re building deep flavor without any shortcuts—just classic, honest cooking.

Step 1: Make the Chicken Broth

Place your bone-in chicken (thighs or a whole chicken) in a large stockpot. Add enough water to fully cover the meat—about 10 cups. Toss in a halved onion, two smashed garlic cloves, celery tops, a bay leaf, and a good pinch of salt.

Bring it all to a gentle boil, then reduce to a simmer. Cook uncovered for 45–60 minutes, skimming off foam occasionally. This slow simmer gives homemade chicken noodle soup its signature golden broth. For a clearer broth, strain it through a fine mesh sieve and discard the solids.

Step 2: Shred the Chicken

Remove the cooked chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding the skin and bones. This step is where the love goes in—carefully pulling tender chicken to perfection.

Step 3: Sauté the Vegetables

In the same pot, heat a tablespoon of oil or butter. Add diced onions, sliced carrots, and celery. Sauté over medium heat for 5–7 minutes, just until the vegetables begin to soften. This brings out their sweetness and depth.

Step 4: Combine and Simmer

Return the strained broth and shredded chicken to the pot. Bring it to a simmer and let it bubble gently for another 15 minutes. Taste and season with salt and pepper as needed.

Step 5: Cook and Add the Noodles

Cook your egg noodles in a separate pot according to package instructions. Drain and keep aside. To serve, ladle the hot soup over a scoop of noodles in each bowl. This keeps them firm and flavorful without soaking up the broth.

Want to prep ahead? Try this with our Easy Chicken and Noodle Soup or for broth lovers, don’t miss our Chicken Noodle Soup Broth Recipe.

Pro Tips for Perfect Chicken Noodle Soup

The difference between a good soup and a great homemade chicken noodle soup often comes down to the small, thoughtful touches. These pro tips help you make a bowl that’s clear, cozy, and full of comforting flavor every time.

• Skim the Broth for Clarity
  As the chicken simmers, foam will rise to the top. Skim it off with a spoon for a clearer, more beautiful broth. This one step makes your homemade chicken noodle soup taste and look more professional.
• Cook Noodles Separately
  Always cook egg noodles in a separate pot. If you simmer them directly in the soup, they’ll absorb too much broth and get mushy. Add them to individual bowls just before serving to keep them perfectly al dente.
• Don’t Skip the Herbs
  A handful of chopped fresh parsley or dill added at the end brings brightness and balance. It gives your homemade chicken noodle soup that fresh-from-the-garden finish that dried herbs can’t match.
• Add a Squeeze of Lemon
  Just before serving, a quick squeeze of lemon juice adds acidity that wakes up the flavor without overpowering the broth.
• Layer Seasoning Throughout
  Salt your broth gently at the start, then taste again after simmering. Building seasoning in layers brings out the natural depth of your homemade chicken noodle soup.
• Use Chicken with Skin and Bones
  For the richest, most satisfying soup, use chicken parts with the bone and skin. It infuses your broth with collagen and flavor that boneless cuts just can’t provide.

Want more dinner inspiration? Our Chicken and Egg Noodle Soup and Chicken Noodle Dinner are two hearty family favorites that build on this classic.

Storing, Freezing, and Reheating Instructions

One of the best things about homemade chicken noodle soup is how well it keeps. Whether you’re meal-prepping or saving leftovers, these tips will help your soup taste fresh every time you reheat it.

Refrigerating Leftovers

Store leftover soup in an airtight container in the fridge for up to 4 days. Keep the noodles separate if possible—they’ll stay firmer and won’t soak up the broth. When you’re ready to eat, warm the soup gently over medium heat and add freshly cooked noodles.

Freezing Homemade Chicken Noodle Soup

This soup freezes beautifully, but again—leave out the noodles. Let the broth and chicken-vegetable mixture cool completely, then transfer it to freezer-safe containers or zip-top bags (lay them flat for easy storage). Label with the date and freeze for up to 3 months.

When you’re ready to enjoy it again, thaw the soup in the fridge overnight or defrost in a pot over low heat. Boil fresh noodles while it reheats and combine them just before serving for the best texture.

Reheating Tips

Always reheat homemade chicken noodle soup over medium-low heat to preserve the delicate flavor and texture. Avoid boiling, which can make chicken tough and vegetables mushy. Stir occasionally and taste before serving—you may want to add a pinch of salt or fresh herbs.

Freezing a batch of homemade chicken noodle soup is like saving a hug for later. It’s the kind of meal that brings comfort on the busiest weeknights or during the sniffles season.

FAQs

Conclusion

Homemade chicken noodle soup is more than just a recipe—it’s a ritual of care, comfort, and connection. With rich broth, tender shredded chicken, and just the right mix of hearty vegetables and noodles, this soup brings warmth to the table and joy to every spoonful. Whether you’re cooking for your family, a friend under the weather, or just yourself on a chilly evening, this classic dish never disappoints.

Now that you’ve mastered the art of homemade chicken noodle soup from scratch, we’d love to hear how it turned out! Leave a comment and rating below—did you grow up with a version of this soup? Did you add a personal twist? Share your story and help other home cooks make it their own.

And if you’re craving more cozy inspiration, don’t forget to follow Crumb Recipes on Pinterest for our latest comforting classics, seasonal soups, and family favorites—one pin at a time.