The short answer: homemade chicken noodle soup takes about 45 minutes in one pot: soften the vegetables, add 8 cups of broth and 1½ pounds of boneless chicken, shred it, then cook egg noodles for 6 to 8 minutes.
- Cook the chicken until it reaches 165°F
- Use thighs for flavor
- Cook noodles separately if you want leftovers
- Season at the end, then store or freeze
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Homemade chicken noodle soup takes about 45 minutes in one pot. Soften onion, carrots and celery, add 8 cups of chicken broth and 1½ pounds of boneless chicken, simmer until the chicken reaches 165°F, shred it, then cook egg noodles in the broth for 6 to 8 minutes. Finish with salt, pepper and parsley. Below are the exact amounts, the best chicken to use, how to keep the noodles from going soft and how to freeze it.
This is the classic chicken soup recipe most families mean when they say chicken soup: tender chicken, carrots, celery and noodles in a savory broth. Prefer it with rice, more vegetables or no noodles at all? The variations further down show how to make chicken soup your way.
When someone at home has a cold, this is an easy pot to start. It's also one of the easiest weeknight dinners to double for the freezer. Another sick-day favorite is Italian penicillin soup, a brothy Italian-style chicken soup.
Chicken noodle soup ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Butter or olive oil | 2 tablespoons | |
| Yellow onion | 1 medium, diced | |
| Carrots | 3, sliced | About 1 cup |
| Celery | 3 ribs, sliced | About 1 cup |
| Garlic | 3 cloves, minced | |
| Chicken broth | 8 cups | Low-sodium lets you control the salt |
| Boneless chicken thighs or breasts | 1½ pounds | Or 3 cups shredded rotisserie chicken |
| Dried thyme | 1 teaspoon | Plus 1 bay leaf |
| Wide egg noodles | 6 ounces (about 3 cups) | |
| Fresh parsley, salt and pepper | To taste | Add a squeeze of lemon at the end |
How to make chicken noodle soup, step by step
- Soften the vegetables. Cook the onion, carrots and celery in butter over medium heat for 6 to 8 minutes.
- Add the garlic. Stir for 30 seconds until fragrant.
- Add broth, chicken and herbs. Pour in the broth, add the whole chicken pieces, thyme and bay leaf, and bring to a boil.
- Simmer. Lower the heat and simmer 20 to 25 minutes. The chicken is done at 165°F, the safe minimum on FoodSafety.gov's temperature chart.
- Shred the chicken. Lift it out, shred with two forks and return it to the pot. Remove the bay leaf.
- Cook the noodles. Add the noodles and simmer 6 to 8 minutes until just tender.
- Season and serve. Add parsley, salt, pepper and a little lemon juice.
Ways to make it
| Method | How | Time |
|---|---|---|
| Stovetop (above) | Raw chicken simmered in broth | About 45 minutes |
| Rotisserie shortcut | Add shredded chicken in the last 2 minutes | About 30 minutes |
| Slow cooker | Low 6 to 7 hours or high 3 to 4; noodles for the last 20 to 30 minutes on high | Hands-off |
| Freezer kit | Freeze soup without noodles; add fresh noodles when reheating | 15 minutes on the night |
Tips for the best chicken noodle soup
- Use thighs for flavor. They stay juicy even if the soup simmers a little longer.
- Season at the end. Broths vary in salt, so taste before you add more.
- Cook noodles separately for leftovers. They keep soaking up broth in the fridge.
- Brighten it. A squeeze of lemon or a handful of fresh dill wakes up the flavor.
- Add greens. Stir in a handful of spinach with the noodles for extra vegetables.
Have leftover turkey after Thanksgiving? The same method works in our turkey soup. For a creamy option, try potato soup.
Easy add-ins and swaps
- Gluten-free: use rice noodles or gluten-free pasta, cooked separately.
- Lower sodium: use low-sodium broth and add salt only at the end.
- More protein: stir in a can of drained white beans with the noodles.
- Creamy version: stir in ½ cup of heavy cream or half-and-half off the heat.
- Herb swap: use rosemary or fresh dill in place of thyme for a different flavor.
How to make chicken soup from a whole chicken
For the richest homemade chicken soup, make the broth from scratch with a whole chicken. It takes longer but most of the time is hands-off:
- Start the pot. Put a whole chicken (3 to 4 pounds) in a large pot with a quartered onion, two carrots, two celery ribs, a bay leaf and a few peppercorns. Cover with about 12 cups of cold water.
- Simmer gently. Bring it just to a boil, skim off any foam, then lower the heat and keep it at a gentle simmer until the chicken is cooked through to 165°F and pulls easily from the bone, usually 1 to 1½ hours.
- Strain and shred. Lift out the chicken and let it cool enough to handle. Strain the broth and discard the cooked vegetables. Shred the meat and discard the skin and bones.
- Finish the soup. Return the broth to the pot with fresh diced onion, carrots and celery, simmer until tender, then add the shredded chicken and noodles as in the recipe above. Season with salt and pepper at the end.
A whole chicken gives you more meat than the soup needs, so set the extra aside for chicken salad, tacos or a second pot of soup.
Chicken soup variations: rice, vegetables or no noodles
Chicken noodle soup is one version of chicken soup. The same base works for several other chicken soup recipes:
| Chicken soup | Change from the recipe above |
|---|---|
| Chicken and rice soup | Skip the noodles. Add ¾ cup of uncooked long-grain rice with the broth and simmer until tender, or stir in cooked rice at the end. |
| Chicken vegetable soup | Skip the noodles. Add diced potatoes, green beans, corn or peas, and a can of diced tomatoes if you like. |
| Classic chicken soup with no noodles | Make the soup as written and leave out the noodles for a lighter, brothy soup. |
| Lemon chicken orzo soup | Use orzo in place of egg noodles and finish with lemon juice and fresh dill. |
| Chicken tortilla-style soup | Add cumin, a can of diced tomatoes and black beans, then top with crushed tortilla chips, cheese and avocado. |
Whichever version you make, cook any pasta or rice separately if you plan to have leftovers, so it doesn't soak up the broth.
Want more cold-weather pots? Our roundup of hearty winter soups sorts 30 recipes by type, from chili to stew.
Storing and freezing chicken noodle soup
- Fridge: cool and refrigerate within 2 hours, and eat within 3 to 4 days. The USDA's leftovers guide recommends dividing big batches into shallow containers so they cool quickly.
- Freezer: freeze without noodles for best quality. FoodSafety.gov's cold storage chart lists soups and stews at 2 to 3 months in the freezer.
- Reheating: bring it to a steaming simmer and add fresh noodles.
Plan a few soups ahead with our freezer meals ideas and a monthly meal planner. For more ideas, see our 30 easy soup recipes.
Plan soup night into your week
Want a thicker, chunkier bowl? Cook chicken stew.
- Meal Planner & Grocery List, $3.99. Plan soup night and build your grocery list by aisle.
- Family Recipe Binder, $6.99. Keep this recipe with your family's notes and swaps.
- Family Life Admin Bundle, $15.99 (regularly $23.95 for the five items bought separately). The meal planner and recipe binder plus a chore chart, baby tracker and pet records.
Browse
Want dumplings in broth instead of noodles? See matzo ball soup. more home printables. For a different chicken supper, try chicken and dumplings when you want a broth-based meal with a soft dumpling topping.
Want another cozy bowl? Our Italian wedding soup and sausage tortellini soup are both ready in under an hour. For a creamy bowl with gnocchi and Parmesan, try creamy marry me chicken soup.
Need a soup that's even faster? Our easy egg drop soup turns broth and eggs into silky ribbons in 15 minutes.
Short on time? Shred a store-bought chicken and see our rotisserie chicken recipes for more soups and casseroles. Want the base method without noodles, or a clearer broth? Start with how to make chicken soup.
Frequently asked questions
How do you make chicken noodle soup from scratch? Soften onion, carrots and celery in butter or oil, add garlic, then pour in 8 cups of chicken broth with about 1½ pounds of boneless chicken thighs or breasts. Simmer until the chicken reaches 165°F, shred it, add egg noodles and cook 6 to 8 minutes until tender, then season with salt, pepper and fresh parsley.
What chicken is best for chicken noodle soup? Boneless, skinless chicken thighs stay the most tender and flavorful in soup. Breasts work but dry out faster, and a rotisserie chicken is the quickest shortcut because you only need to stir in the shredded meat at the end.
How long do you simmer chicken noodle soup? Simmer the chicken in the broth for about 20 to 25 minutes, until it reaches 165°F inside, then add the noodles for the last 6 to 8 minutes. The whole soup takes about 45 minutes from start to finish.
How do you keep noodles from getting mushy in soup? Cook the noodles only until just tender, and if you plan to have leftovers, cook them separately and add them to each bowl. Noodles stored in broth keep soaking up liquid and turn soft overnight.
Can you freeze chicken noodle soup? Yes, you can freeze chicken noodle soup, but freeze the soup without the noodles. Cool it quickly, freeze it in portions for up to 2 to 3 months, and cook fresh noodles when you reheat it.
How long does chicken noodle soup last in the fridge? Chicken noodle soup keeps 3 to 4 days in the refrigerator in a covered container. Refrigerate it within 2 hours of cooking and reheat it until it is steaming hot.
Can I make chicken noodle soup with a rotisserie chicken? Yes, you can make chicken noodle soup with a rotisserie chicken. Simmer the vegetables in broth for 15 minutes, add the noodles, and stir in about 3 cups of shredded rotisserie chicken during the last 2 minutes just to warm it through.
Can you make chicken noodle soup in a slow cooker? Yes, you can make chicken noodle soup in a slow cooker. Put the vegetables, broth and raw chicken in the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4. Shred the chicken, then add the noodles for the last 20 to 30 minutes on high.
What noodles are best for chicken noodle soup? Wide egg noodles are the classic choice because they're tender and cook quickly. Kluski-style or homemade-style frozen egg noodles are heartier, and small pasta like ditalini works if that's what you have.
How much chicken noodle soup does this make? This recipe makes about 10 cups, or 6 large bowls. It doubles easily in a big stockpot if you want a second meal for the freezer.
What is the difference between chicken soup and chicken noodle soup? Chicken noodle soup is chicken soup with egg noodles cooked in it. Chicken soup is the broader name for any soup made from chicken and broth, so it can have rice, potatoes, extra vegetables or no starch at all. The base of onion, carrots, celery, broth and chicken is the same.
How do you make chicken soup from scratch with a whole chicken? Cover a 3- to 4-pound whole chicken with about 12 cups of cold water, add onion, carrots, celery and a bay leaf, and simmer gently until the chicken reaches 165°F and pulls from the bone, usually 1 to 1½ hours. Strain the broth, shred the meat, then finish the soup with fresh vegetables and noodles.
What is the easiest chicken noodle soup recipe? The easiest chicken noodle soup uses a rotisserie chicken: soften onion, carrots and celery, add 8 cups of broth, simmer, cook the egg noodles, then stir in about 3 cups of shredded chicken for the last 2 minutes. It takes about 30 minutes. The HomeBase Meal Planner & Grocery List ($3.99) helps you plan soup night and shop for it in one trip.
How do I save my family's chicken soup recipe? Write it down with the amounts and any family swaps, then keep it with your other favorites. The HomeBase Family Recipe Binder ($6.99) is a printable recipe binder with pages for exactly that, so a chicken soup recipe that's been made by memory for years isn't lost.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov