Name: Homestyle Chicken Noodle Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 1 medium onion, chopped; 3 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 8 cups low-sodium chicken broth; 2 bay leaves; 1 tsp dried thyme; Salt and pepper, to taste; 2 cups cooked, shredded chicken; 8 oz egg noodles (or pasta of choice); Fresh parsley, for garnish

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Nothing wraps me in comfort quite like a bowl of homestyle chicken noodle soup. It’s nostalgic, soul-soothing, and always dependable. This isn’t some over-complicated dish—it’s real food made with heart. With tender chicken, soft egg noodles, and vegetables cooked just right, every spoonful reminds me of rainy afternoons, Grandma’s kitchen, and that first proud moment I stirred my own pot of soup. Whether I’m feeling under the weather or just need a warm, cozy reset, this recipe always shows up for me.

Homestyle Chicken Noodle Soup

Why You’ll Love This Recipe

I love how incredibly simple this soup is to pull together. I can make it with pantry basics and a rotisserie chicken when I’m short on time. It’s versatile enough to suit different tastes and easy to scale up for a crowd or store for later. The flavors are gentle and familiar, perfect for picky eaters, and when I want to get creative, I can add a twist with herbs, spices, or noodles of my choice. Plus, it freezes beautifully, so I always make extra.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tbsp olive oil or butter
1 medium onion, chopped
3 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups low-sodium chicken broth
2 bay leaves
1 tsp dried thyme
Salt and pepper, to taste
2 cups cooked, shredded chicken
8 oz egg noodles or your favorite pasta
Fresh parsley, for garnish

Directions

I start by heating the oil or butter in a large pot over medium heat. Once hot, I sauté the onion, carrots, and celery for about 5–6 minutes, just until everything softens.
Next, I stir in the minced garlic and let it cook for another minute until it smells delicious.
Then I pour in the chicken broth, toss in the bay leaves and thyme, and season with a bit of salt and pepper. I bring everything to a gentle boil.
Time to stir in the noodles. I let them cook based on the package directions—usually 6–8 minutes. I like to undercook them by a minute so they stay perfect.
Now I add the shredded chicken and let it all simmer together for 2–3 minutes to warm through.
I remove the bay leaves, taste for seasoning, and adjust with more salt or pepper if needed. Finally, I sprinkle in some fresh parsley for a bright, fresh finish.

Servings and timing

This recipe makes enough for 6 hearty servings. It takes about 10 minutes to prep and 25 minutes to cook, so I’ve got a steaming pot of soup ready in just 35 minutes.

Variations

When I want a little change, here’s how I like to mix things up:

Cajun-Style: I sauté the veggies with paprika and cayenne, and swap the chicken for andouille sausage.
Creamy Comfort: A splash of heavy cream or coconut milk turns this into a velvety dream.
Vegetarian Twist: I use veggie broth, skip the chicken, and toss in some corn and green beans.
Asian-Inspired: I swap in rice noodles and add fresh ginger, soy sauce, and sesame oil.
Italian Flair: Tortellini instead of egg noodles, with diced tomatoes and fresh basil stirred in.

storage/reheating

This soup keeps really well in the fridge for up to 4 days. I always store the noodles separately if I know I’ll be reheating—it keeps them from getting mushy. When I freeze it (which I often do), I leave the noodles out entirely and just add them fresh when I reheat. It’s best to reheat it slowly on the stovetop, but the microwave works fine too.

FAQs

What can I do if the soup tastes bland?

I always season in layers—while cooking veggies, then again after adding broth. If it still tastes flat, I add a splash of lemon juice or soy sauce. It gives it a nice depth without just piling on more salt.

How do I keep noodles from getting soggy?

I either undercook them slightly or cook them separately and add them to each bowl when serving. That way, they stay firm even in leftovers.

Can I use raw chicken instead of cooked?

Yes! I just poach the chicken directly in the broth before adding the noodles. Once cooked, I shred it and return it to the pot.

Is this soup freezer-friendly?

Absolutely. I freeze the broth, chicken, and veggies together but always leave the noodles out. I just cook fresh noodles when I reheat it.

Can I make this in a slow cooker?

I sure can. I add all ingredients except the noodles to the slow cooker and cook on low for 6–7 hours. I stir in the noodles about 20 minutes before serving so they don’t overcook.

Conclusion

This homestyle chicken noodle soup isn’t just a recipe—it’s a tradition. It brings me back to my roots every single time I make it. Whether I’m whipping it up for a quick weeknight dinner or simmering a big pot to share with friends, it never fails to bring comfort, joy, and connection. I hope it finds a place in your kitchen, just like it has in mine.