The best chicken noodle soup recipe is made with hearty vegetables, chicken breast, and your favorite noodle. Plus, it’s ready to go in less than an hour!
We’re Chicken Noodle Soup lovers here at Fit Foodie Finds (re: Slow Cooker Chicken Noodle Soup) and can’t wait for you to try this homemade chicken noodle soup from scratch made on the stovetop.
How to Make Chicken Noodle Soup
It’s time to ditch canned chicken noodle soup and make it in your own kitchen! The best and most classic way to do so is in a stockpot on the stove. Let’s get started!
Chicken Breast: Chicken breast is a lean protein that is lower in calories, but high in protein. You can always swap out the breasts for thighs or even omit to make this recipe vegetarian.
Veggies: this chicken noodle soup calls for all the classic chicken soup veggies: carrot, celery, garlic, and onion. Other veggies that would work well in this recipe are potato, sweet potato, parsnip, or squash.
Chicken Broth: while you can make your own homemade chicken broth, we’re keeping things simple with a storebought chicken broth. An option here is to swap your chicken broth out for vegetable broth or even beef broth if that’s what you have.
Fresh Herbs: Never skip the herb bundle! This recipe calls for fresh thyme and rosemary and it’s such a fantastic way to infuse your soup with flavor. Don’t forget to discard it before serving.
Italian Tuscan Seasoning: Italian Tuscan Seasoning is essentially a coarse Italian seasoning made with whole dried garlic, red pepper flakes, basil, onion, and red and green peppers. We use this in place of normal Italian seasoning because it has so much more flavor and almost disolves into the soup.
Don’t have Tuscan Seasoning? Make your own: 2 teaspoons normal Italian seasoning, 1 teaspoon minced dried garlic, 1 teaspoon minced dried onion, and 1/4 teaspoon red pepper flakes (or to taste).
Noodles: Everyone has a noodle preference and the great thing about this recipe is that you actually cook the noodles separately from the soup. So? grab your favorite noodle and cook about 3 cups of it. We kept things super classic and love chicken noodle soup with egg noodles!
More noodle ideas: don’t love egg noodles? Use ramen, spaghetti, macaroni, or even rice! Any kind of noodle works!
Lemon: Not every chicken noodle soup recipe calls for fresh lemon, but let me tell you, this is a game-changer! A little bit of citrus goes a long way and a hint of lemon is just wonderful in this soup.
How do you cook the chicken?
The great thing about this chicken noodle soup is that the chicken actually cooks right in the soup. So, there is no need to precook the chicken!
Once you’ve got all your ingredients in the pot (including the broth), bring the soup to a boil. Your chicken should be submerged in the broth and this is how it cooks. Once boiling, turn the heat down to low and cover. Let simmer for 30 minutes to fully cook the chicken.
Shredded or Chunked?
We’ve made chicken soup with both shredded chicken and diced chicken. The option is yours with how you’d like to serve the chicken!
To shred: use 2 forts to shred the chicken breasts into bite-sized pieces.
To dice: use a sharp knife, to cut the chicken breast into bite-sized pieces.
Nutrition information (per serving): 330 calories, 5g sugar, 7g fat, 21g carbs, 3g fiber, and 35g protein
Is Chicken Noodle Soup Healthy? Chicken noodle soup is healthy especially if you make it in your own home! It’s made with lean chicken breast, tons of veggies, warm spices, and your favorite noodle.
Sodium tip: looking to reduce sodium? Try using low-sodium chicken broth and/or not adding additional salt to the soup.
Why do we eat chicken noodle soup when we’re sick? Chicken noodle soup is the classic “sick soup” because it’s easily digestible. It’s made with hearty vegetables, lean chicken, and warm broth to help soothe your body when you’re sick. Pro tip: Add a wedge of lemon for more anti-inflammatory benefits!
Is chicken noodle soup gluten-free? You can make gluten-free chicken noodle soup by making it from scratch and using a gluten-free noodle.
A Guide to Leftovers
This chicken noodle soup serves 6-8, so if you’re a single lady or even a family of 4, you will have leftovers! Here are some tips and tricks to make the best of your chicken soup.
How to Freeze Chicken Noodle Soup
When it comes to freezing soup, our biggest pointer is to make the noodles later. That’s right, we do NOT recommend freezing noodles because when reheating, they will likely become soggy.
To freeze chicken noodle soup, follow the directions as is, but do not add the noodles. Once the soup has cooled completely, transfer it into a freezer-safe container or gallon-size bag. Then, remove as much air as possible and seal. Freeze for up to 3 months.
To thaw + reheat: remove your frozen soup from the freezer and let it thaw completely on the countertop. Once thawed, transfer it into a large stockpot and reheat over medium/high heat. While the soup is reheating, cook your noodles in a separate pot. Once the noodles are cooked, strain and add them to the soup.
Read our full guide to freezing soup HERE.
Storage – Refrigerator
Store chicken noodle soup in an air-tight container in the refrigerator for up to 5 days.
Microwave: if you’re reheating just one serving of soup, we suggest the microwave. Place 1 serving of soup into a microwave-safe bowl and reheat on high for 90 seconds to 2 minutes.
Stockpot: if you’re reheating multiple servings of soup, we suggest reheating on the stove. Place soup into a large stockpot and turn heat to medium/high. Reheat until boiling.
Looking to make this in the crockpot? Check out our Slow Cooker Chicken Noodle Soup recipe!
More Chicken Soups
- Creamy Chicken Noodle Soup
- Asian Chicken Noodle Soup
- Chicken Quinoa Soup
- Golden Curry Chicken Soup
- Chicken Pot Pie Soup
- 2 tablespoons olive oil
- 4 medium carrots, diced (1.5 cups)
- 4 large celery stalks, diced (1 cup)
- 2 tablespoons minced garlic
- 1/2 medium yellow onion, finely diced
- 1.5 lbs. boneless, skinless chicken breast
- 8 cups chicken broth
- 2 tablespoons coarse Italian seasoning*
- 1 tablespoon Franks hot sauce (or white vinegar)*
- 1/4 teaspoon salt (or more, to taste)
- 6 sprigs of fresh thyme
- 6 sprigs of rosemary
- 3 cups egg noodles*
- 1 medium lemon, sliced
- Place 2 tablespoons of olive oil on the bottom of a large stock pot.
- Then, add in carrots, celery, garlic, and yellow onion and sautee over medium/high heat for 5-7 minutes or until the onions become translucent.
- Place chicken breast on top of veggies and add chicken broth, Italian seasoning, hot sauce, and salt. Mix.
- Create your herb bundle by tying together fresh thyme and rosemary. Place that into the pot.
- Bring soup to a rolling boil over high heat, uncovered.
- Once boiling, turn down to low, cover, and let simmer for 30 minutes.
- While soup is boiling, prepare egg noodles by bringing a large pot of water to a boil. Add noodles and cook until noodles are al dente. Remove from heat, strain, and set aside.
- Once chicken is fully cooked, remove chicken breast and herb bundle from soup.
- Discard herb bundle and dice chicken breast into small chunks.
- Then, place chicken back into the soup and mix.
- Add lemon slices to the pot and let soup simmer for an additional 5-10 minutes.
- Finally, add the cooked noodles to the soup right before serving.*
Tips & Notes
- Coarse Italian Seasoning – if you do not have this kind of Italian seasoning use the following: 2 teaspoons normal Italian seasoning, 1 teaspoon minced dried garlic, 1 teaspoon minced dried onion, and 1/4 teaspoon red pepper flakes (or to taste).
- Hot sauce: if you don’t like spicy, use white vinegar instead!
- If you are planning to freeze this soup, keep the noodles separate from the soup and add them to the soup right before serving. Scroll up in this post for further directions.
Nutrition FactsServing Size: 1/6 Calories: 330 Sugar: 5 Fat: 7 Carbohydrates: 21 Fiber: 3 Protein: 35
Keywords: chicken noodle soup