If you’ve ever craved that perfect warm hug in a bowl, you’re going to adore this Homemade Chicken Noodle Soup Recipe. I absolutely love how this version combines homemade egg noodles and rich chicken stock with just the right mix of herbs—it’s the kind of soup that soothes your soul and feels like a little celebration of comfort food. When I first tried this recipe, I immediately noticed how the flavors felt so fresh and alive, no matter the season. Stick around and I’ll share why this recipe is a keeper along with some great tips and tricks that’ll help you nail it on your first try (and every time).

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Why You’ll Love This Recipe

Made from Scratch: You’ll taste the difference when you skip the shortcuts like canned soup or pre-packaged broth.
Perfectly Balanced Flavors: A subtle mix of rosemary, thyme, and a pinch of red pepper wakes up the broth without overpowering it.
Comfort Food Classic: It’s a recipe that warms you inside and out, especially on chilly days or when you need a little soul-soothing.
Family Approved: I’ve watched my family go crazy for this soup, and I’m confident yours will too.

A red pot filled with chicken noodle soup sits on a white marbled surface. The soup has several layers: small white flat noodle pieces spread throughout, orange carrot slices and green celery pieces mixed evenly in a light yellow broth with specks of green herbs floating in it. A black ladle is lifting a spoonful of the soup, showing a close-up of layered ingredients in the ladle including white noodles, orange carrot slices, white chicken chunks, and green celery bits all in the broth. A small piece of parsley rests near the pot, and two orange carrots are visible to the top right of the image, resting on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this soup plays its own little part in building that comforting, hearty flavor we all adore. From fresh veggies to that magic touch of “better than bouillon,” these are easy-to-find things you probably already love. Don’t skip the rotisserie chicken—it’s a game changer for quick, savory protein.

Butter: Adds a subtle richness that helps soften the veggies and create a flavorful base.
Celery: Fresh celery adds crunch and a classic aromatic note—don’t substitute with celery salt here.
Carrots: Dice them fairly small so they cook evenly and release their sweetness.
Garlic: Just a clove brings a nice depth. Fresh minced garlic works best for that vibrant flavor.
Chicken stock: The backbone of the soup; homemade or store-bought both work, but homemade really elevates it.
Salt and Pepper: Essential seasonings; always taste and adjust rather than going heavy-handed from the start.
Dried Rosemary and Thyme: The green herbs add earthiness and warmth—dried is perfect here for subtlety.
Crushed Red Pepper Flakes: A little heat wakes up the broth without turning it spicy.
Homemade Egg Noodles or Store-Bought Pasta: Homemade noodles take this to a whole new level, but store-bought dry egg noodles or farfalle are handy alternatives.
Rotisserie Chicken: Loaded with flavor and super convenient—you can shred it right into the soup.
Better Than Bouillon Chicken Flavor: This concentrated broth paste is my secret weapon for enhancing savory depth without extra salt.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Homemade Chicken Noodle Soup Recipe is—you can tweak it to suit your mood or pantry. Over the years, I’ve tried a few twists that worked really well, so feel free to make it your own.

Vegetable Boost: Add peas or corn for a pop of sweetness and color; my kids love it when I sneak in more veggies this way.
Spicy Kick: Experiment with more red pepper flakes or a splash of hot sauce if you want a little fire—it’s surprisingly comforting!
Gluten-Free Option: Just swap in your favorite gluten-free pasta or noodles, and you won’t miss a thing.
Herb Swap: Use fresh herbs if you have them—fresh thyme and rosemary add a brighter herbal punch.

How to Make Homemade Chicken Noodle Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by melting butter in a large stockpot over medium-high heat—this is where the magic begins. Toss in your diced celery and carrots, then sauté for about three minutes. You want them softened but not mushy—a little color on the edges is fine. Add the minced garlic and cook for just 30 seconds until fragrant. Trust me, garlic cooks fast and burns faster, so keep a close eye!

Step 2: Build the Broth and Season It Right

Pour in the chicken stock and sprinkle in the rosemary, thyme, crushed red pepper flakes, salt, and black pepper. Here’s what I learned: taste your broth before adding extra salt—sometimes it’s already perfectly seasoned, especially if you’re using store-bought stock. Stir in a spoonful of better than bouillon chicken base to amplify richness—feel free to add more as you taste. Bring everything to a gentle boil.

Step 3: Cook Your Noodles Perfectly

Once boiling, add your homemade egg noodles or store-bought dry pasta right into the pot. If you’re using store-bought, be extra careful not to overcook—the goal is just al dente because the noodles will continue to soften after you turn off the heat. Remove the pot as soon as they’re tender but still a bit firm. Overcooked noodles? Nobody wants soggy soup!

Step 4: Add the Chicken and Final Seasoning

Shred the rotisserie chicken meat and stir it into your nearly finished soup. It adds that savory heartiness without extra fuss. Now’s the moment to taste again—sometimes a little salt, pepper, or more bouillon paste gives it that final elevated twist. And that’s it, you’re ready to serve!

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Pro Tips for Making Homemade Chicken Noodle Soup Recipe

Watch Your Noodles: Removing the pot right as noodles turn al dente keeps them from getting mushy as they soak up broth.
Use Better Than Bouillon: This little pot of concentrated magic amps up your broth’s flavor without extra salt overload.
Rotate Your Herbs: Playing with fresh vs. dried herbs adjusts the brightness and depth; I usually do dried for ease.
Don’t Skip the Stirring: Stir gently while noodles cook so they don’t clump or stick to the bottom of the pot.

How to Serve Homemade Chicken Noodle Soup Recipe

A white bowl filled with chicken noodle soup resting on a white marbled surface. The soup has clear golden broth with visible small pieces of white cooked chicken, thick flat yellow noodles, bright orange carrot slices, and pale green celery pieces. Chopped green herbs sprinkled on top add a fresh touch. A silver spoon is placed near the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of garnishing this soup with fresh chopped parsley or a few sprigs of thyme—it brightens the bowl visually and lifts the flavors just a bit. A squeeze of fresh lemon juice right before serving adds a surprising zing that wakes everything up. Some folks like a dash of grated Parmesan or even a few crunchy croutons for texture; I say go with whatever makes you smile.

Side Dishes

My go-to sides are simple: crusty bread or warm buttery dinner rolls for dipping, and a crisp green salad to add freshness. Sometimes I pair it with garlic toast or even lightly salted crackers. Honestly, this soup holds its own so well that it can be a full meal by itself, but a little bread always adds a little comforting extra.

Creative Ways to Present

For a special occasion, I like serving this soup in mini bread bowls or hollowed-out round loaves—that always impresses guests. You can also layer it in clear glass mugs to show off the colorful veggies and noodles. Adding a sprinkle of fresh herbs on top right before serving makes the soup feel fancy even on a casual night in.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and try to enjoy them within 4-5 days. I keep the noodles in the soup here since they hold up surprisingly well if you avoid overcooking initially. If you find the noodles soaking up too much broth after refrigeration, you can add a splash of chicken stock or water when reheating.

Freezing

I’ve had good luck freezing the soup without noodles—just keep those separate and add fresh noodles when reheating. Freezing with noodles can make them a bit mushy or gummy. If you must freeze it all together, know that reheating might require thinning the soup with some broth and gentle stirring.

Reheating

The best way I reheat soup is slowly on the stovetop over medium-low heat, stirring occasionally. This keeps the flavors balanced and avoids boiling off the broth. If needed, add a splash of chicken stock or water to loosen things up. Microwave works in a pinch too—just heat in short bursts and stir between intervals.

FAQs

Can I use store-bought chicken stock for this Homemade Chicken Noodle Soup Recipe?

Absolutely! While homemade stock adds the richest flavor, using a good-quality store-bought chicken stock or broth works well too—just taste and adjust the seasoning accordingly. Adding a bit of “better than bouillon” or chicken bouillon granules helps boost the flavor if your stock feels a little flat.
How do I prevent noodles from becoming mushy in the soup?

The key is to add noodles towards the end and cook just until al dente, then remove the pot from heat. The noodles will finish cooking in the residual heat but won’t overcook. If you’re making leftovers, consider cooking the noodles separately and adding them fresh when serving to keep the texture perfect.
Can I make this soup vegetarian or vegan?

This particular recipe relies on chicken and chicken stock, but you can easily swap the chicken for plant-based protein and use vegetable broth. Keep the herbs and veggies to maintain flavor, and consider adding mushrooms or tofu for extra heartiness.
What type of noodles works best in Homemade Chicken Noodle Soup Recipe?

Homemade egg noodles have this unbeatable texture and flavor, but dry egg noodles, farfalle, or other bite-sized pasta work great too. Just watch cooking times and avoid overcooking. If you want to try something different, small shells or orzo can be fun alternatives too.
Is there a shortcut for this soup if I’m short on time?

Using rotisserie chicken and store-bought broth cuts down prep time significantly without sacrificing much flavor. You can also buy pre-cut vegetables or frozen diced onions, celery, and carrots to speed things up. But honestly, it’s worth taking the little extra time to make the homemade noodles—they really set this soup apart.

Final Thoughts

This Homemade Chicken Noodle Soup Recipe holds a special place in my kitchen and heart—it’s a recipe I return to whenever I want a little extra warmth and comfort. I hope you love making it as much as I do, especially knowing the care that goes into every step. Whether you’re nursing a cold or just craving something cozy, this soup won’t disappoint. Give it a try, and I’m betting it’ll become your new go-to comfort food favorite, just like it did for me.