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Best Homestyle Chicken Noodle Soup Recipe

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5 from 4 reviews

Craving a flavorful hug in a bowl? Look no further than this easy recipe for Homemade Chicken Noodle Soup. Don’t be fooled by its simplicity; this soup is packed with flavor and full of satisfying goodness. I’ve been perfecting this recipe for years, and it’s quick, easy, and guaranteed to banish those soggy noodles!

  • Prep Time: 7 mins
  • Cook Time: 53 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Low Calorie


  • 2 tablespoons butter
  • 2 large stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 1 large yellow onion, chopped
  • 3 tablespoons chicken base (I like organic “Better than Bouillon” brand)
  • 8 cups water
  • 1 heaping tablespoon chopped fresh Italian (flat leaf) parsley
  • 2 teaspoons fresh thyme leaves
  • 2 cups chopped cooked chicken (I use a mix of chicken breasts and thighs)
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 10 ounces egg noodles


  1. In a large stockpot, melt butter over medium heat. Add chopped celery, carrots and onion and cook, stirring occasionally, until vegetables are soft.
  2. Stir in chicken base and water; bring to a boil, reduce to a simmer and cook for 45 minutes.
  3. While the broth is simmering, cook the egg noodles according to package directions. Drain, reserving a bit of pasta water. Place noodles in a medium bowl and toss with a small amount of reserved water – enough to coat the noodles (this will keep noodles from sticking together). Set aside.
  4. Stir parsley, thyme and cooked chicken into broth and simmer just until chicken is heated through. Season to taste with salt and pepper (may not need much salt).
  5. Divide cooked noodles between 8 individual soup bowls. Ladle hot soup over the top. Serve immediately.


Storing: It’s important to store the noodles separate from the soup, to keep them from getting mushy. I put them in a zip top baggie, and the soup in a separate sealed container. They both will last around 3 to 4 days in the refrigerator.

To freeze: place the prepared soup (without the noodles) in an airtight container, refrigerate until cold, then freeze. Soup will last around 2 months. The cooked egg noodles can also be frozen in a freezer-safe zip top baggie for up to 1 month, but note that they can become mushy and/or stick together when thawed.

Tip: To keep noodles from sticking together, DON’T add oil to the water! Instead, reserve some pasta water and toss drained noodles with the water.

  • Author: Lee Clayton Roper
  • Category: Soups, healthy, easy
  • Method: cooktop
  • Cuisine: American


  • Serving Size: 1 bowlful
  • Calories: 174
  • Sugar: 2.7 g
  • Sodium: 496.2 mg
  • Fat: 6.1 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 17.5 g
  • Fiber: 2.2 g
  • Protein: 12.3 g
  • Cholesterol: 54.2 mg