A classic homemade chicken noodle soup that’s rich with vegetables, tender shredded chicken, and slurpable noodles, ready in about 45 minutes, plus slow cooker and Instant Pot options.
Steam curls off the pot as egg noodles tumble through a golden broth, chicken pulls apart with a fork, and the whole kitchen smells like comfort.
Why You’ll Love It
- True homemade flavor: Starts with a quick, flavor-packed base so it tastes like it simmered all day.
- Weeknight-friendly: 45 minutes on the stovetop; hands-off slow cooker and Instant Pot methods included.
- Family favorite: Mild, savory broth with tender chicken and noodles that kids and adults devour.
- Flexible pantry hero: Use thighs or breasts, fresh or dried herbs, wide egg noodles or any pasta shape.
- Cold-weather essential: Exactly what you want when you need warmth, comfort, and simple ingredients that nourish.
Ingredient Notes (what to buy & why)
Chicken:
- Boneless skinless thighs give the richest flavor and stay tender; breasts work but can dry out if overcooked—pull at 165°F / 74°C.
- Rotisserie shortcut: sub 3 cups shredded cooked chicken; simmer bones in broth 15 minutes for extra flavor, then strain.
Aromatics:
- Onion, carrot, celery (the classic mirepoix) build a sweet, savory backbone.
- Garlic adds depth; bay leaf and thyme keep it traditional.
Broth & boosters:
- Low-sodium chicken broth so you control salt.
- A splash of chicken stock concentrate or umami boosters (soy sauce or fish sauce—just ½ to 1 tsp) takes the broth from good to “restaurant.”
- Fresh parsley at the end brightens everything.
Noodles:
- Wide egg noodles are classic; cook separately for best texture if you plan leftovers. For a heartier bowl, use spaetzle or rotini.
Optional enrichers:
- Butter for sautéing; lemon juice for lift; turmeric for a warm golden hue; cream for a richer, “grandma’s” style.
Step-by-Step (Stovetop, 45 minutes)
- Sauté the base (8 minutes): In a large Dutch oven, melt 2 Tbsp butter over medium heat. Add 1 diced onion, 3 diced carrots, and 3 diced celery ribs with ½ tsp salt. Cook until softened. Stir in 4 minced garlic cloves for 30 seconds.
- Bloom herbs (30 seconds): Add 1 tsp dried thyme, 1 bay leaf, and ¼ tsp turmeric (optional). Stir until fragrant.
- Build the broth (2 minutes): Pour in 8 cups low-sodium chicken broth and 1 tsp chicken bouillon or ½ tsp soy sauce (optional). Bring to a lively simmer.
- Poach the chicken (12–15 minutes): Nestle in 1½–2 lb chicken thighs or breasts. Simmer gently (don’t boil) until the thickest part hits 165°F / 74°C. Transfer chicken to a plate.
- Cook the noodles (6–8 minutes): Add 8 oz wide egg noodles to the simmering pot. Cook until just tender.
- Shred & return (2 minutes): Shred chicken with two forks. Discard bay leaf. Stir chicken back in with 2 Tbsp chopped parsley and 1–2 Tbsp lemon juice.
- Finish & season (1 minute): Taste; add ¾–1 tsp kosher salt and ½ tsp pepper, adjusting to your broth. If you like it richer, swirl in 2–4 Tbsp cream. Serve hot.
Pro Tips (the small things that change everything)
- Gentle simmer = clear broth. A rolling boil clouds the soup and toughens chicken.
- Separate noodles for storage. Store cooked noodles in a container and ladle hot broth over when serving—no mushy leftovers.
- Flavor math: If broth tastes flat, add acid (lemon) and salt before adding more bouillon.
- Vegetable texture: Dice carrots/celery ½-inch for tender-crisp bites that don’t disintegrate.
- Golden color trick: A pinch of turmeric or a splash of carrot juice creates that cozy hue without artificial color.
- Herb timing: Dried herbs early, fresh parsley at the end so it stays bright.
Variations (mapped to interests)
- Chicken Noodle Soup Recipe Homemade: Use bone-in, skin-on thighs; brown lightly first for deeper flavor, then simmer and strain.
- Chicken Soup Recipes Homemade (no noodles): Swap noodles for diced potatoes or rice; simmer rice 12–15 minutes until tender.
- Easy Soup Recipes (15-minute rotisserie): Start with shredded rotisserie chicken, boxed broth, and pre-chopped mirepoix.
- Noodle Soup Recipes (Asian-style): Add 1 Tbsp grated ginger, 1 Tbsp soy sauce, and finish with scallions and a drizzle of sesame oil; use ramen or udon.
- Arroz Con Pollo-Inspired Soup: Replace noodles with ¾ cup rice; add 1 tsp cumin and ½ tsp smoked paprika, simmer 15–18 minutes.
- Immune-boosted lemon version: Add extra lemon, more garlic, and a handful of spinach at the end.
How to Serve
Ladle into warm bowls and top with chopped parsley, cracked pepper, and a squeeze of lemon. Add crusty bread, saltine crackers, or grilled cheese strips for dunking. For kids, offer noodles first, then broth to taste.
Make-Ahead, Storage & Freezing
- Make-ahead: The flavor on day two is fantastic. Cook noodles separately and combine per bowl.
- Fridge: Broth + chicken/veg keep 3–4 days in airtight containers; noodles 2–3 days.
- Freeze: Freeze without noodles for up to 3 months; thaw overnight and reheat gently.
- Reheat: Bring to a gentle simmer on the stovetop; thin with water or broth if it concentrated.
Troubleshooting FAQ
Why is my chicken tough?
You likely boiled it; keep the liquid at a gentle simmer and pull the chicken as soon as it reaches 165°F / 74°C.
How do I thicken the soup?
Mash a few carrots/potatoes (if using) against the pot or stir in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water), simmer 1–2 minutes.
Can I make it dairy-free or gluten-free?
Yes—use oil instead of butter and gluten-free noodles or rice. Check broth labels for gluten.
What if I only have frozen chicken?
Use the Instant Pot method below (increase pressure time to 12 minutes for frozen breasts, 14 minutes for thighs), then shred.
How do restaurants get that bright color?
Often from long-simmered stock or a pinch of turmeric/annatto. Your quick fix: a touch of turmeric and a squeeze of lemon.
Alternate Methods
Instant Pot (pressure cooker, ~25 minutes total)
- Sauté butter, onion, carrot, celery, garlic; add thyme, bay, turmeric.
- Stir in broth and 1–2 lb chicken (whole).
- Pressure cook 8 minutes (fresh) or 12–14 minutes (frozen). Natural release 5 minutes, quick release remaining.
- Remove chicken; set IP to Sauté. Add noodles; simmer 5–6 minutes.
- Shred chicken, return to pot with parsley and lemon. Season to taste.
Slow Cooker (6–7 hours on LOW, 3–4 on HIGH)
- Add onion, carrot, celery, garlic, thyme, bay, turmeric, broth, and chicken.
- Cook until chicken is 165°F / 74°C and shreddable.
- Transfer chicken to shred. Stir in par-cooked noodles (boil separately until just shy of al dente) or add raw noodles in the last 20–30 minutes on HIGH. Finish with parsley/lemon; season.
Homestyle Chicken Noodle Soup (From-Scratch)
Classic homemade chicken noodle soup with tender shredded chicken, carrots, celery, and egg noodles in a rich, golden broth. Includes stovetop instructions with Instant Pot and Slow Cooker options. Makes about 8 cups (serves 6).
Ingredients
Equipment
Method
- Melt butter in a Dutch oven over medium heat. Sauté onion, celery, and carrots with a pinch of salt until softened, 6–8 minutes.
- Stir in garlic, thyme, bay leaf, and turmeric; cook 30 seconds until fragrant.
- Add broth and optional bouillon or soy; bring to a simmer.
- Add chicken; simmer gently until internal temp reaches 165°F / 74°C, 12–15 minutes. Remove chicken to shred.
- Add noodles to the pot; cook until tender, 6–8 minutes.
- Return shredded chicken, stir in parsley and lemon. Season with salt and pepper; swirl in cream if using. Serve hot.
Nutrition
Notes
Gluten-free: Use GF noodles or rice; verify broth is GF.
Dairy-free: Use olive oil instead of butter; skip cream.
Best leftovers: Store noodles separately from broth.
Rotisserie shortcut: Use 3 cups shredded cooked chicken; simmer bones in the broth 15 minutes for extra flavor, then strain.
Alternate Methods
Instant Pot: 8 minutes high pressure (fresh chicken), 12–14 minutes (frozen). Natural release 5 minutes. Add noodles on Sauté 5–6 minutes.
Slow Cooker: 6–7 hours LOW (or 3–4 HIGH). Add noodles in last 20–30 minutes or cook separately and stir in.
Dairy-free: Use olive oil instead of butter; skip cream.
Best leftovers: Store noodles separately from broth.
Rotisserie shortcut: Use 3 cups shredded cooked chicken; simmer bones in the broth 15 minutes for extra flavor, then strain.
Alternate Methods
Instant Pot: 8 minutes high pressure (fresh chicken), 12–14 minutes (frozen). Natural release 5 minutes. Add noodles on Sauté 5–6 minutes.
Slow Cooker: 6–7 hours LOW (or 3–4 HIGH). Add noodles in last 20–30 minutes or cook separately and stir in.