Nothing beats a warm, comforting bowl of soup on a chilly day—especially when it’s a Hearty Chicken Noodle Soup Recipe made from scratch. This classic homemade chicken noodle soup, bursting with fresh veggies, tender shredded chicken, and wide egg noodles, is my go-to for cozy nights in.

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Why You'll Love This Recipe
I’ve made this soup countless times, and every batch comes out just right—rich broth, perfectly tender chicken, and noodles that soak it all up beautifully. It’s like a warm hug in a bowl, and I can’t wait for you to try it.
- Made with fresh vegetables: Adds vibrant flavor and natural sweetness that make this soup truly special.
- Uses wide egg noodles: Their hearty texture holds up perfectly without getting mushy.
- Quick and easy prep: Ready in just 45 minutes, perfect for busy weeknights or a comforting weekend meal.
- Customizable finishing touches: Fresh parsley or dill and a splash of lemon brighten the flavors beautifully.
Ingredients & Why They Work
Before we dive in, here’s a quick look at the ingredients that make this soup shine. I always recommend picking the freshest vegetables you can find and using a good-quality rotisserie chicken—it saves time and amps up the flavor.
- Yellow onion: The foundation for building rich, savory flavor in the broth.
- Carrots: Sweetness and color that balance the savory elements.
- Celery: Adds a subtle crunch and aromatic depth.
- Garlic: Brightens and deepens the overall flavor.
- Unsalted butter or olive oil: For gently sautéing the veggies and adding richness.
- Kosher salt: Essential for seasoning layers throughout the cooking process.
- Freshly ground black pepper: Offers that gentle kick without overpowering.
- Low-sodium chicken broth: The soul of this soup—full of comforting, savory goodness.
- Fresh thyme sprigs: Infuse a woodsy herbal note that complements the chicken beautifully.
- Dried bay leaves: Boost the broth’s complexity with subtle earthiness.
- Rotisserie chicken or cooked boneless chicken: Tender, flavorful protein that’s super easy to shred.
- Dried extra-wide egg noodles: Perfect for soaking up broth without falling apart.
- Fresh parsley or dill: Added at the end for a fresh, green pop of flavor.
- Lemon (optional): A squeeze of bright acidity to lift and balance the hearty soup.
Make It Your Way
One of the best things about this Hearty Chicken Noodle Soup Recipe is how easy it is to customize. Whether you want to adjust flavors or swap ingredients to suit your mood or dietary needs, this soup welcomes your personal touch with open arms.
- Vegetarian Variation: Swap the chicken broth with vegetable broth and use sautéed mushrooms or tofu for a hearty boost. I tried this once when guests requested a vegetarian option, and I was amazed at how comforting and flavorful it still felt without the chicken.
- Fresh Noodles Twist: Using fresh egg noodles instead of dried ones makes the soup feel extra homey and soft, though it reduces the cooking time significantly—just keep an eye so they don’t get mushy!
- Herb Boost: Feel free to double up on fresh herbs like thyme, dill, or parsley to add even more brightness. I often sprinkle some extra dill at the end for a lovely fresh lift that pairs beautifully with lemon.
- Spiced-Up Version: For a little zing, add a pinch of red pepper flakes or a dash of smoked paprika. It’s a small twist but one of my favorite ways to warm up the soup on chilly nights.
Step-by-Step: How I Make Hearty Chicken Noodle Soup Recipe

Step 1: Prep Your Veggies for Maximum Flavor
Start by dicing one large yellow onion until you have about 2 cups—this humble veggie builds the base of your soup's flavor. Then peel and slice three medium carrots into half-inch rounds, and slice three celery stalks the same way. Mince three garlic cloves to release their aromatic punch. I find tossing all these prepped veggies in a big bowl keeps things organized and speeds up the cooking flow.
Step 2: Sauté to Soften and Sweeten
Melt two tablespoons of unsalted butter or heat olive oil in a Dutch oven over medium heat. Add your chopped veggies along with 2 ½ teaspoons kosher salt and ½ teaspoon freshly ground black pepper. Stir occasionally as you sauté until the onion turns translucent and the veggies start to soften—about five minutes. You'll notice the kitchen fills with a gentle sweetness when they're just right, which tells you the soup is off to a great start.
Step 3: Add Broth & Herbs and Bring to a Boil
Pour in two cartons (64 ounces) of low-sodium chicken broth to your pot, then tuck in five sprigs of fresh thyme and two dried bay leaves. Crank up the heat to medium-high and bring everything to a rolling boil. This step infuses your soup with deep, herbal flavor as it heats up, preparing the perfect stage for the chicken and noodles.
Step 4: Shred the Chicken While Broth Heats
Get your chicken ready by shredding about 3 cups from a 2 ½- to 3-pound rotisserie chicken or use cooked, boneless chicken. Two forks work best for pulling the meat into bite-sized pieces that will be tender and easy to eat. I like doing this step while the broth is coming to a boil to keep the workflow smooth and efficient.
Step 5: Combine Chicken & Noodles, Then Simmer
Once the broth boils, stir in the shredded chicken and 6 ounces of dried extra-wide egg noodles (about 3 ¼ cups). Reduce the heat to maintain a gentle simmer and cook the noodles until they are just shy of al dente—about 6 to 7 minutes, which is roughly a minute less than what the package suggests. This little tip ensures the noodles remain perfectly tender without turning mushy when you reheat leftovers.
Step 6: Final Touches to Brighten and Season
Remove the thyme sprigs and bay leaves from the pot and discard them. Finely chop about ¼ cup of fresh parsley or dill (using leaves and tender stems) and stir it into the soup for a fresh pop of color and flavor. If you like, squeeze in 2 tablespoons of lemon juice from half a large lemon—this adds a perfect citrus brightness that lifts the whole bowl. Taste the soup and adjust seasoning with more kosher salt if needed. Now your Hearty Chicken Noodle Soup Recipe is ready to warm your soul!
Top Tip
Making a delicious batch of this Hearty Chicken Noodle Soup Recipe becomes even more satisfying when you follow a few simple tips that bring out the best flavors and textures.
- Choose the Right Noodles: I’ve found that using extra-wide egg noodles gives the soup a wonderful, hearty bite. If you switch to fresh noodles, just reduce the cooking time by a couple of minutes to keep them perfectly tender.
- Shred Chicken Timing: Shredding the chicken while the broth is heating helps keep the cooking process smooth and efficient. Plus, it means your soup comes together faster.
- Fresh Herbs Finish Strong: Adding freshly chopped parsley or dill right at the end brightens the soup with a fresh flavor that takes it up a notch—trust me, it makes all the difference!
- Don’t Skip the Lemon Juice: Squeezing in the juice of half a large lemon adds just the right zing and helps balance the savory richness. It’s a step I almost never miss and you won’t want to either.
How to Serve Hearty Chicken Noodle Soup Recipe

Garnishes
To make your Hearty Chicken Noodle Soup extra special at the table, sprinkle some freshly grated Parmesan cheese or a few crumbled crispy bacon bits on top. A dash of crushed red pepper flakes adds a nice kick for those who love a little heat. For a lovely aroma and color contrast, finish with a small handful of chopped fresh parsley or dill right before serving.
Side Dishes
This soup pairs beautifully with crusty bread like a fresh baguette or sourdough for dipping, or a soft buttermilk biscuit if you want something more indulgent. For a lighter accompaniment, a simple green salad with a lemon vinaigrette complements the soup’s bright, comforting flavors perfectly.
Make Ahead and Storage
Storing Leftovers
After enjoying your warm bowl, store any leftovers in an airtight container in the refrigerator. The soup will keep well for up to 3 days. Just give the soup a good stir before reheating, as the noodles tend to settle at the bottom.
Freezing
Freezing your Hearty Chicken Noodle Soup Recipe is a bit tricky because the noodles can become mushy. If you want to freeze it, consider storing the broth and chicken separately from the noodles. Freeze each in airtight containers for up to 3 months. When ready to eat, thaw completely and cook fresh noodles to add just before serving.
Reheating
Reheat your soup gently over medium heat on the stovetop to separate the flavors without breaking down the noodles too much. Stir frequently and add a splash of chicken broth or water if it looks too thick. If reheating in the microwave, use short bursts of time and stir in between to heat evenly.
Frequently Asked Questions:
Absolutely! Fresh egg noodles are a great substitute and will give a softer texture. Just be sure to reduce the cooking time by a minute or two because fresh noodles cook faster than dried.
Using two forks is my go-to method for shredding rotisserie or cooked chicken into bite-sized pieces. It’s quick, efficient, and keeps the chicken tender without turning it mushy.
Yes! Simply swap the unsalted butter for olive oil when sautéing the vegetables and avoid any cheese garnishes. The soup will still be flavorful and comforting.
If you prefer a clearer broth, strain it before adding the vegetables and chicken. This prevents cloudiness and results in a lighter, cleaner-tasting soup.
Final Thoughts
There’s something truly comforting about a warm bowl of this Hearty Chicken Noodle Soup Recipe — it’s like a hug in a bowl. Whether you’re feeling under the weather or just craving a classic homemade meal, this soup is reliably delicious and easy to prepare. I hope these tips and serving suggestions inspire you to make it your go-to comfort food that nourishes both body and soul. Happy cooking, and enjoy every spoonful!
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Hearty Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A comforting and classic homemade chicken noodle soup made with fresh vegetables, tender shredded chicken, and wide egg noodles simmered in a flavorful chicken broth, perfect for a cozy meal.
Ingredients
Vegetables
- 1 large yellow onion (about 2 cups diced)
- 3 medium carrots (about 1 ¾ cups sliced into ½-inch rounds)
- 3 medium stalks celery (about 1 ¼ cups sliced into ½-inch pieces)
- 3 cloves garlic, minced
Soup Base
- 2 tablespoons unsalted butter or olive oil
- 2 ½ teaspoons kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- 2 (32-ounce) cartons low-sodium chicken broth (about 8 cups)
- 5 sprigs fresh thyme
- 2 dried bay leaves
Protein and Pasta
- 1 (2 ½- to 3-pound) rotisserie chicken, or about 1 pound cooked, boneless chicken, shredded (about 3 cups)
- 6 ounces dried extra-wide egg noodles (about 3 ¼ cups)
Finishing Touches
- ½ medium bunch fresh parsley or dill, finely chopped (about ¼ cup)
- ½ large lemon (optional, for 2 tablespoons juice)
Instructions
- Prepare the vegetables: Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic cloves. Combine all chopped vegetables in a large bowl to keep them ready.
- Sauté the vegetables: Melt the butter or heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, celery, minced garlic, kosher salt, and black pepper. Cook, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften, about 5 minutes.
- Add broth and herbs: Pour in the low-sodium chicken broth, then add the fresh thyme sprigs and dried bay leaves. Increase the heat to medium-high and bring the mixture to a boil.
- Prepare the chicken: While the broth is heating, use two forks to shred the rotisserie chicken or cooked boneless chicken into bite-sized pieces, measuring about 3 cups.
- Add chicken and noodles: Stir the shredded chicken and dried egg noodles into the boiling soup. Then reduce heat to maintain a gentle simmer.
- Cook the noodles: Simmer until the noodles are just shy of al dente, about 6 to 7 minutes, which is roughly one minute less than the package instructions.
- Prepare herbs and finish soup: Remove and discard the thyme sprigs and bay leaves. Finely chop the parsley or dill, then add it to the soup. If using lemon, squeeze the juice of half a large lemon (about 2 tablespoons) into the soup and stir to combine. Taste and adjust seasoning with additional kosher salt if needed.
Notes
- You can substitute dried noodles with fresh egg noodles for a softer texture and reduce cooking time accordingly.
- The rotisserie chicken adds great flavor and convenience, but leftover cooked chicken also works well.
- For a lower fat option, use olive oil instead of butter.
- If you prefer a clearer broth, strain the broth before adding vegetables and chicken.
- Add more fresh herbs such as thyme or dill according to your taste preference for added freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 170 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg




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