I still remember the first time I made this Chicken Noodle Soup Recipe entirely from scratch, and I haven’t gone back to store-bought since. I use leftover rotisserie chicken and simmer my own broth, and the flavor difference is honestly night and day. Every spoonful is warm, savory, and packed with tender veggies and noodles.
I make this on chilly nights, when someone’s feeling under the weather, or when I just want my kitchen to smell incredible. If you give it a try, I promise it’ll become your new go-to too.
Ingredients You’ll Need
- 1/2 tablespoon butter – helps the vegetables soften without burning and adds a subtle richness to the base
- 2 celery ribs, diced – brings a fresh, slightly peppery crunch that balances the richness of the broth
- 3-4 large carrots, diced – adds natural sweetness and color; cut them evenly so they cook at the same rate
- 1 garlic clove, minced – use fresh garlic instead of powder for a deeper, more aromatic flavor
- 10 cups chicken stock or broth – homemade stock makes a huge difference here, so use it if you have it on hand
- 1 teaspoon salt, to taste – always taste your broth before adding more, since store-bought stock can already be salty
- 1/2 teaspoon freshly ground black pepper, to taste – freshly ground gives a sharper, more fragrant kick than pre-ground pepper
- 1/8 teaspoon dried rosemary – just a pinch adds an earthy, woodsy note without overpowering the soup
- 1/8 teaspoon dried thyme – pairs beautifully with rosemary and rounds out the herb flavor
- 1/8 teaspoon crushed red pepper flakes – adds a gentle warmth in the background, not spiciness
- 4 cups egg noodles (homemade or dry store-bought), or farfalle or another bite-size pasta – homemade noodles hold up better if you’re making the soup ahead of time
- 3 cups shredded rotisserie chicken – using rotisserie chicken saves time and adds more flavor than boiling raw chicken breast
- 1 teaspoon chicken bouillon paste or granules (optional, to taste) – a great flavor booster if your broth needs a little extra depth
Note: These ingredient amounts make about 8 servings of soup, so adjust the quantities up or down depending on how many people you’re feeding.
Variations to Try
- Dairy-free option: this recipe is naturally dairy-free already, just swap the butter for olive oil or a plant-based butter alternative
- Gluten-free option: use gluten-free egg noodles or gluten-free pasta in place of regular noodles
- Low-sodium option: use low-sodium chicken broth and control the salt yourself instead of relying on bouillon
- Extra veggie boost: toss in frozen peas, corn, or diced potatoes for more texture and nutrition. Sweet corn also works wonderfully, much like in the Summer Fiesta Street Corn Beef Bowls Recipe.
- Herb swap: add fresh parsley, dill, or a squeeze of lemon juice right before serving for a brighter flavor. For a refreshing dessert afterward, the Lemon Raspberry Bars Recipe is a perfect complement.
- Protein swap: use raw chicken thighs or breasts simmered directly in the broth instead of rotisserie chicken
- Spicy kick: increase the crushed red pepper flakes or add a dash of hot sauce for extra heat
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Equipment You’ll Need
- Large stock pot or Dutch oven – used to sauté the vegetables and simmer the soup
- Cutting board and sharp knife – for dicing celery, carrots, and shredding chicken
- Wooden spoon or ladle – for stirring the soup and serving it up
- Measuring cups and spoons – to keep your seasoning and liquid ratios accurate
- Airtight storage containers – for storing leftovers in the fridge or freezer
How to Make Chicken Noodle Soup?
Making this soup is simpler than it looks, and most of the work is just chopping and waiting. I break it down into a few easy stages so nothing feels overwhelming. Follow these steps and you’ll have a steaming pot ready in under an hour.
Sauté the Vegetables
Melt the butter in a large stock pot over medium-high heat, then add your diced celery and carrots. Let them cook for about 3 minutes until they start to soften slightly. Stir in the minced garlic and cook for just 30 more seconds so it doesn’t burn.
Build the Broth
Pour in the chicken stock and stir in the salt, pepper, rosemary, thyme, and red pepper flakes. Always taste the broth at this point before adding more salt, since every stock brand varies in sodium. If it needs more depth, stir in a spoonful of chicken bouillon paste.
Boil and Add Noodles
Bring the broth up to a full boil over high heat. Add your noodles, whether homemade or store-bought, and cook just until they turn al dente. Keep a close eye on store-bought noodles since they overcook fast and turn mushy.
Add the Chicken
Stir in your shredded rotisserie chicken once the noodles are done cooking. Give the broth one more taste and adjust the seasoning if it needs a bit more salt or herbs. The chicken just needs to warm through since it’s already cooked.
Rest and Serve
Remove the pot from heat as soon as everything is combined, since noodles keep cooking even off the burner. Let the soup sit for a minute or two before ladling it into bowls. Serve it hot alongside your favorite crusty bread.
Additional Tips for Making This Recipe Better
- I always taste my broth before adding extra salt, since bouillon and store-bought stock are often saltier than you’d expect
- I like to slightly undercook my noodles if I know I’ll have leftovers, since they keep softening in the hot broth
- I dice my carrots and celery into similar sized pieces so everything cooks evenly and looks nice in the bowl
- I keep my herbs light at first and add more toward the end, since flavors intensify the longer the soup sits
- I always use a rotisserie chicken when I’m short on time, and I save the bones to make broth for next time
How to Serve Chicken Noodle Soup?
I love serving this soup in wide, shallow bowls so you can see all the colorful veggies and noodles. A sprinkle of fresh parsley or a few cracks of black pepper on top makes it look extra inviting.
Pair it with warm crusty bread, a soft dinner roll, or a simple side salad for a complete meal. If you want to dress it up a little, add a wedge of lemon on the side for squeezing over the top right before eating.
Nutritional Information
Here’s a quick look at what one serving of this soup provides, based on 8 total servings from the recipe.
- Calories: about 206 kcal per serving
- Protein: about 23 grams per serving
- Carbohydrates: about 14 grams per serving
- Fat: about 6 grams per serving
Make Ahead and Storage
Make Ahead
This soup is best made ahead when you’re using homemade egg noodles, since they hold up well without getting soggy. If you’re using regular store-bought noodles, I recommend cooking the broth and vegetables first, then adding noodles and chicken right before serving.
Storage
Store any leftovers in an airtight container in the refrigerator, where they’ll stay fresh for about 4 to 5 days. Reheat gently on the stovetop over medium heat until warmed through.
Freezing
Let the soup cool completely before transferring it to a freezer-safe container, and it’ll keep well for 2 to 3 months. Thaw it overnight in the fridge or reheat directly from frozen over low heat, stirring occasionally.
Why You’ll Love This Recipe
This soup checks every box for an easy, cozy meal that the whole family will ask for again and again.
- It’s quick to make: with just 40 minutes total, you get a homemade meal without spending all day in the kitchen
- It’s endlessly customizable: swap the noodles, add extra veggies, or adjust the seasoning to fit your taste
- It uses simple, affordable ingredients: rotisserie chicken and pantry staples keep the grocery list short and budget-friendly
- It’s naturally comforting and nourishing: warm broth and tender chicken make it perfect for cold days or when someone’s feeling sick
- It stores and freezes beautifully: make a big batch and enjoy leftovers all week or freeze for later
Chicken Noodle Soup Recipe
Ingredients
Method
- Melt the butter in a large stock pot over medium-high heat, then add your diced celery and carrots. Let them cook for about 3 minutes until they start to soften slightly. Stir in the minced garlic and cook for just 30 more seconds so it doesn’t burn.
- Pour in the chicken stock and stir in the salt, pepper, rosemary, thyme, and red pepper flakes. Always taste the broth at this point before adding more salt, since every stock brand varies in sodium. If it needs more depth, stir in a spoonful of chicken bouillon paste.
- Bring the broth up to a full boil over high heat. Add your noodles, whether homemade or store-bought, and cook just until they turn al dente. Keep a close eye on store-bought noodles since they overcook fast and turn mushy.
- Stir in your shredded rotisserie chicken once the noodles are done cooking. Give the broth one more taste and adjust the seasoning if it needs a bit more salt or herbs. The chicken just needs to warm through since it’s already cooked.
- Remove the pot from heat as soon as everything is combined, since noodles keep cooking even off the burner. Let the soup sit for a minute or two before ladling it into bowls. Serve it hot alongside your favorite crusty bread.
Notes
- I always taste my broth before adding extra salt, since bouillon and store-bought stock are often saltier than you’d expect
- I like to slightly undercook my noodles if I know I’ll have leftovers, since they keep softening in the hot broth
- I dice my carrots and celery into similar sized pieces so everything cooks evenly and looks nice in the bowl
- I keep my herbs light at first and add more toward the end, since flavors intensify the longer the soup sits
- I always use a rotisserie chicken when I’m short on time, and I save the bones to make broth for next time
