Chicken Noodle Soup Recipe

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This Chicken Noodle Soup Recipe is an easy and economical dish that everyone loves! Stir up a pot of chicken stock with tender egg noodles, chunks of chicken, and slivers of vegetables. Soup is good food!

bowl of chicken noodle soup with a basket of biscuits

Chilly weather? A case of the sniffles? A horrible, no-good, very bad day?

For centuries chicken noodle soup has been the solution to these challenges. Not only is it packed with nutrients from vegetables and chicken stock, homemade chicken noodle soup ranks high on the list of universal comfort foods.

If your chicken noodle soup recipe is limited to opening a can, then you’re in for a treat! This Chicken Noodle Soup recipe comes together in about a half hour, features all real food, and allows you to customize the ingredients to suit your tastes.

Don’t like a lot of noodles? No prob. Prefer more noodles than broth. No problem. Want to load up on veggies without any work. Yep, you guessed it, no problem. This Chicken Noodle Soup recipe allows you to tweak the amounts to suit your tastes.

And it’s SO much better than the can.

How do you make Homemade Chicken Noodle Soup?

The standard Chicken Noodle Soup recipe is actually pretty simple, including basic kitchen ingredients such as chicken stock or broth, cooked chicken meat, egg noodles, spices, and vegetables, typically onions, carrots, peas, celery, and/or zucchini.

What spices are good in chicken noodle soup?

Think about your standard roast chicken or the ingredients that go in poultry season. Thyme, sage, marjoram, and tarragon are all great options, but there’s no reason that you can’t tweak your chicken noodle soup recipe to favor your preferred flavor profile. Chinese five-spice powder, cumin and oregano, curry powder — these can easily take your soup experience to a different part of the globe with two shakes of a spice bottle.

a roast chicken on a platter with a cluster of parsley

Do you cook chicken before adding it to soup?

I personally don’t like the texture of boiled chicken, so I prefer to add cooked chicken to my soups. I add it in the last few minutes of cooking to allow it to reheat without being overcooked.

To save some time and stretch my pennies, I usually bake chicken one night and then make homemade stock with the drippings and bones. I use the leftover chicken and the yummy stock to this classic Chicken Noodle Soup recipe. Delish!

Can you add uncooked noodles to soup?

Yes! Keep in mind, however, noodles that cook a long time will get mushy and eventually disintegrate, adversely affecting the texture of your soup.

You can either add the noodles in the last minutes of cooking, or add pre-cooked noodles right before serving. The hot stock will warm the noodles.

The noodles in leftover soup will continue to absorb liquid, so you may need to add more stock before serving. Leftover soup is best consumed in the next day.

How do you get kids to like soup?

I could eat soup everyday, but my kids? Not so much. During fall and winter I try to make soup a once-a-week thing. Soup is an amazingly frugal and easy meal to make on your own. And eventually kids get used to it.

With some trial and error, I’ve developed a few soups that the kids will devour with gusto. This Chicken Noodle Soup recipe is one of their top favorites.

Here are some of my best tips to helping everyone at your table enjoy soup night.

How do I learn to make soup from scratch?

Scratch soups taste so much better than canned or mix soups. I learned the basics of soup making years ago when I received this book as a wedding gift. The beauty of the book is that it teaches you how to make soup from anything you have in the house.

pot of Chicken Noodle Soup with bowls and biscuits

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. You can really make this soup with any veggies you have on hand, so when you see a good deal on produce items, don’t hesitate to stock up.
  • Make your own stock – Homemade stock is better than anything you can buy in a box or can. Plus, it’s practically free when you use leftover vegetable scraps and the bones from a roast chicken.
  • Using up leftovers – Soups are fantastic for accepting your leftovers, no questions asked. Got leftover roast chicken? Make soup! But first, make homemade chicken stock from the bones. Leftover gravy and a small bit of mashed potatoes will blend seamlessly into this soup and give it a little extra thickness, too. Mix and match whatever you’ve got on hand.

How do you make Chicken Noodle Soup easy?

This recipe really couldn’t be easier than it is. It takes about 30 minutes from start to finish, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this Chicken Noodle Soup recipe:

table set with pot of soup, bowl of soup, and basket of biscuits

5 from 1 vote
Chicken Noodle Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This Chicken Noodle Soup Recipe is an easy and economical dish. Stir up a pot of chicken broth with tender egg noodles, chunks of chicken, and slivers of vegetables.
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: chicken, chicken noodle soup, homemade soup, noodle soup, soup
Servings: 8
Calories: 210 kcal
Author: Jessica Fisher
  • 2 tablespoons olive oil
  • 1 onion grated
  • 2 carrots grated
  • 1 small zucchini grated
  • 8 cups chicken broth or stock make your own
  • 8 ounces wide egg noodles
  • 1 teaspoon marjoram
  • 1 teaspoon dried parsley flakes
  • salt and pepper
  • 2 cups cooked and cubed chicken breasts
  1. In large soup pot, heat the oil until shimmering. Sauté the onion until clear. Stir in the carrots and zucchini and cook a few minutes more. Stir in the broth or stock.
  2. Bring to a boil and stir in the egg noodles. Simmer 10 minutes or until al dente.
  3. Stir in the marjoram, parsley, and the salt and pepper to taste. Add the chicken meat. Simmer until hot. Serve immediately.
Recipe Notes

Note: the noodles in leftover soup will continue to absorb liquid, so you may need to add more chicken stock when serving leftovers. For best noodle texture, enjoy this soup within 2 days of preparation.

Nutrition Facts
Chicken Noodle Soup
Amount Per Serving
Calories 210 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 48mg16%
Sodium 923mg40%
Potassium 529mg15%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 2g2%
Protein 14g28%
Vitamin A 2625IU53%
Vitamin C 23mg28%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

pinnable image of chicken noodle soup

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. ~Alison~ says

    Thanks so much for hosting a soup themed recipe swap! I am looking forward to adding more soup recipes to my recipe box and menu plan!

  2. The Real Me! says

    I love to make soups, so this recipe swap is going to be great. Your recipe sounds wonderful, but I'm not understanding the problem with the picture? LOL Just kidding. We live very close to the beach as well and enjoy the sea breezes.

  3. Faithfulmom2 says

    I am getting bored with the same soups after many years…I really need new ones! Great idea!!!

  4. Katie @ goodLife {eats} says

    So happy for soup season to finally be here!

  5. Susie says

    This is a great swap for today but I am sick as a dog!!

  6. Katie @ Kitchen Stewardship says

    We do soup at least once a week, too. Yum-O! I'm posting my fav new creation soup next week, so sad that I can't link up! Chicken Leek Barley soup, if anyone wants to come by… 🙂

  7. Cheryl B. says

    I stopped by your blog to verify that you were still hosting your Thursday "theme day".

    In case you aren't sure why I would do that, please first go here:–/

    and then read this one:

    I see that you still are, so I shall leave you on the lists 😀

    Cheryl B.

  8. Michele says

    Two things.

    1. Congrats on your move. Living 2 miles from the ocean sounds AMAZING!

    2. What is marjoram?

  9. Malisa says

    I just have to say how amazing this soup was! What a great recipe (even when it was 102 degrees out!)

  10. Dena Vieira says

    I’ve never made chicken noodle soup before which is odd because I love to cook. Tried this tonight. Super good.

  11. Rhoda says

    For some extra goodness and veggies add a cup or two of pumpkin. I bake mine up in the fall and freeze in one and two cup portions so I can add to soups, pancakes, basically anything and everything. It will “color” the broth, but overall does not affect flavor of what you add it to while giving so much good stuff.
    Your chicken noodle soup sounds very similar to what I make except I use baby carrots whole. I like the shredded look. Never thought to do that. Will give that a try.

  12. Rebekah says

    5 stars
    This is another one of our family’s favorite non-recipe recipes. I add different veggies when I have them, stock or gravy when I have it, any kind of leftover noodles, and even turkey if it’s leftover. You can also throw in a bit of leftover grains like barley or rye if you have them.

    This is a great recipe as written, though. Thanks, Jessica!!

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