Easy Homestyle Chicken Noodle Soup
This easy homemade chicken noodle soup is filled with tender shredded chicken, wide egg noodles, thick carrot slices and savoury herbs in a rich golden broth. Warm, comforting and simple to make, it is the kind of classic chicken soup that tastes perfect on a cold day, when you are feeling under the weather or whenever you need an easy family dinner. Every spoonful is hearty, flavourful and loaded with the comforting ingredients everyone loves.
Short Description
This easy homestyle chicken noodle soup is filled with tender chicken, wide egg noodles, thick carrot slices and plenty of herbs in a rich golden broth. It is warm, satisfying and simple enough for a busy weeknight. The wide noodles and larger pieces of chicken give it that hearty homemade look and feel.
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Why It’s Good
There is something especially comforting about a pot of homemade chicken noodle soup simmering on the stove. The onion, garlic and herbs flavour the broth without making it complicated, while the carrots add a little sweetness and colour.
The wide egg noodles soak up some of the savoury chicken broth, so every spoonful is full of flavour. Using already-cooked chicken also keeps the recipe quick and practical. Just be careful not to overcook the noodles. They should be tender, but still hold their shape.
It is simple food. But very good simple food.
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When to Serve It
This easy chicken noodle soup is perfect for a chilly fall or winter evening, a relaxed Sunday dinner or any time you are craving something warm and comforting. It also makes a lovely lunch with fresh bread, dinner rolls or a simple sandwich on the side.
Serve it when someone in the family is feeling under the weather, or make a large pot for an easy meal that everyone can enjoy. It is also a great way to use leftover roast chicken or cooked chicken breast.
Simple Ingredients, Classic Comfort
The core ingredients for this easy homestyle chicken noodle soup are simple and familiar: tender cooked chicken, wide egg noodles, thick carrot slices, sliced onion, fresh garlic and rich chicken broth. Together, they create a hearty homemade soup with plenty of texture and comforting flavour. Nothing complicated here—just good ingredients that come together in one warm, satisfying bowl.
Tips and Tricks
- Cut the carrots into fairly thick slices so they stay tender without becoming too soft while the noodles cook.
- Use wide egg noodles for that classic homestyle chicken noodle soup texture.
- Add the noodles only after the broth has simmered and the carrots are almost tender. Egg noodles cook quickly.
- Use cooked chicken breast, leftover roast chicken or rotisserie chicken. All three work well.
- Keep the chicken in larger shredded pieces for a heartier, homemade appearance.
- Add the cooked chicken near the end so it heats through without becoming dry.
- Taste the chicken broth before adding all the salt. Some store-bought broths are already quite salty.
- Keep the soup at a gentle simmer instead of a hard boil. This helps the chicken stay tender and prevents the noodles from breaking apart.
- Stir in fresh parsley just before serving for a little colour and fresh flavour.
- Add a small squeeze of lemon juice to brighten the broth. Start with a little. It should not taste lemony.
- Keep extra chicken broth nearby when reheating leftovers because the egg noodles continue to absorb liquid as the soup sits.
Variations
- Use leftover roast chicken, poached chicken breast or rotisserie chicken. Dark meat also works well and gives the soup a slightly richer flavour.
- Swap the wide egg noodles for small pasta shells, rotini or broken spaghetti. Check the package cooking time so the pasta does not become too soft.
- Add sliced celery with the onion and carrots for a more traditional homemade chicken noodle soup.
- Stir in frozen peas during the last 2 to 3 minutes of cooking. They add colour and a little sweetness without needing extra prep.
- Add chopped spinach or kale near the end for an easy vegetable-packed chicken noodle soup. Spinach wilts quickly, while kale needs a few extra minutes.
- Replace part of the chicken broth with homemade chicken stock for a deeper, richer broth.
- Add a pinch of red pepper flakes for gentle heat. A little goes a long way in this comforting soup.
- Stir in extra fresh herbs such as dill, thyme or parsley just before serving for a brighter flavour.
- Make it creamy by stirring in ½ to 1 cup of cream or evaporated milk after the noodles are cooked. Keep the heat low so the broth stays smooth.
- For a gluten-free chicken noodle soup, use certified gluten-free noodles and check that the chicken broth and seasonings are gluten-free.
- Leave out the noodles and add cooked rice instead. Add the rice near the end so it does not absorb too much of the golden broth.
- Add a little grated Parmesan at serving time for a savoury finish. It is not traditional, but it tastes very good.
Storage
- Let the chicken noodle soup cool slightly before transferring it to an airtight container. Do not leave it sitting at room temperature for too long.
- Store the soup in the refrigerator for up to 3 to 4 days.
- The wide egg noodles will continue to absorb the chicken broth as the soup sits. The leftovers may look much thicker the next day. This is normal.
- Add a splash of chicken broth or water when reheating to loosen the soup and bring back that rich, brothy texture.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, until the chicken and broth are hot.
- Individual portions can also be reheated in the microwave. Cover loosely and stir halfway through so the soup heats evenly.
- For the best freezer results, freeze the chicken soup without the noodles. Cooked egg noodles can become very soft after thawing.
- Freeze the cooled soup base in airtight freezer-safe containers for up to 3 months. Leave a little room at the top because the liquid will expand.
- Thaw frozen chicken soup overnight in the refrigerator, then reheat it gently and add freshly cooked egg noodles before serving.
- Store extra noodles separately whenever possible. This small step keeps them from soaking up too much broth and becoming mushy.
Easy Homestyle Chicken Noodle Soup
This delicious chicken noodle soup has tender chicken, wide egg noodles, thick carrot slices and plenty of herbs in a rich golden broth. It is simple, comforting and closely matches the soup in your photo.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp kitchen knife
- Measuring cups and spoons
- Wooden spoon
- Ladle
- Two forks for shredding the chicken
- Soup bowls for serving
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion medium sized and thinly sliced
- 3 carrots large sized and cut into thick rounds
- 3 garlic cloves minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon poultry seasoning
- 1 bay leaf
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- 3 cups chicken breast cooked and shredded or cut into large pieces
- 3 cups wide egg noodles uncooked
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh lemon juice optional
Instructions
Cook the vegetables.
- Heat the olive oil in a large soup pot over medium heat. Add the sliced onion and carrots. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the carrots begin to become tender.
Add the garlic and seasonings.
- Stir in the garlic, thyme, oregano, basil and poultry seasoning. Cook for about 30 seconds, just until fragrant.
Simmer the broth.
- Pour in the chicken broth. Add the bay leaf, salt and black pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes.
Cook the noodles.
- Add the wide egg noodles and cook according to the package directions, usually 7 to 9 minutes. Stir occasionally so they do not stick together.
Add the chicken.
- Stir in the cooked chicken and continue simmering for 3 to 4 minutes, until the chicken is heated through and the noodles are tender.
Finish and serve.
- Remove the bay leaf. Stir in the parsley and optional lemon juice. Taste and adjust the salt and pepper. Ladle into wide bowls and sprinkle with a little extra parsley, oregano and black pepper to match the photo.
For the same chunky appearance as the photographed soup, use wide egg noodles, thick carrot slices and larger pieces of shredded chicken. Keep the soup at a gentle simmer so the noodles stay tender without becoming mushy.
Notes
- Use wide egg noodles for a classic homemade chicken noodle soup with the same hearty look and texture as the photo.
- Cut the carrots into thick rounds so they stay tender without becoming too soft during cooking.
- Cooked chicken breast, roasted chicken or rotisserie chicken all work well. Shred the chicken into larger pieces for a satisfying, chunky soup.
- Use a good-quality chicken broth because it creates most of the flavour in this easy chicken noodle soup.
- Taste the broth before adding extra salt. Store-bought chicken broth and rotisserie chicken can already be quite salty.
- Add the cooked chicken near the end so it heats through without becoming dry or tough.
- Cook the egg noodles only until tender. They will continue to soften while sitting in the hot broth.
- For a stronger homemade flavour, add fresh parsley, dried thyme, oregano and a little poultry seasoning.
- A small splash of fresh lemon juice brightens the broth without making the chicken soup taste lemony.
- The noodles absorb broth as the soup sits. Add a little extra chicken broth when reheating leftovers.
- For meal prep, cook the noodles separately and add them to each bowl before serving. This helps prevent soggy noodles.
- Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1servingCalories: 243kcalCarbohydrates: 21gProtein: 21gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 70mgSodium: 1567mgPotassium: 525mgFiber: 2gSugar: 4gVitamin A: 5262IUVitamin C: 6mgCalcium: 50mgIron: 1mg
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Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.