Easy Homemade Chicken Noodle Soup Recipe! This quick and easy recipe turns chicken breast into a delicious, comforting soup in no time.
Homemade chicken noodle soup may be the most comforting food there is. It’s the perfect food chilly nights and for those times when we’re feeling under the weather.
I created this homemade chicken noodle soup recipe in partnership with Perdue Farms. It’s really easy to make, and it only takes about 45 minutes to make – start-to-finish.
To help you make this soup your own and make it quickly and easily, I’ve included tips for variations and time-saving tips below.
How To Make Chicken Noodle Soup
Add the olive oil to a Dutch oven. Stir in chopped carrot, onion, and celery.
Cook until softened, about 5 minutes.
Add the garlic and spices and cook, stirring regularly, for about 1 minute. Stir in the diced chicken breast and let it cook until it begins to brown. Add chicken stock and bay leaves.
Cook until the chicken is cooked through. Stir in the noodles and cook the noodles to al dente. Remove the bay leaves before serving.
Do I Have To Use Boneless Skinless Chicken Breast?
You don’t. I like to use Perdue Farms boneless skinless chicken breast because it’s 100% veggie fed with no animal-by-products. I love that Perdue Farms really cares about how their chickens are raised and that the family farmers who raise the chickens take such pride and care in how they raise the chickens.
If you prefer, you can use bonless, skinless chicken thighs or even turn yesterday’s roast chicken into today’s soup.
Tips For Making Chicken Noodle Soup
- Ingredients: Since chicken noodle soup is made with only a few simple ingredients, it’s important to use quality ingredients for the best results.
- Spices: Feel free to adjust the spices according to your tastes. You can use Italian seasoning, add parsley, or even add red pepper flakes if you want to add a little heat. If using fresh herbs, use 1 tablespoon chopped herbs each.
- Chicken stock: I like to use chicken stock because it has good flavor. If you prefer, you can use chicken broth.
- Noodles: I use a store-bought “homemade” egg noodle in this soup but any type of egg noodle should work. You can also use kluski noodles.
- Chicken: You can use boneless skinless thighs in place of the chicken breast if you prefer. You can also use leftover cooked chicken and add it along with the noodles.
- Time-saving tips: To make this soup even faster, you can purchase pre-chopped fresh veggies and use leftover roast chicken.
More Soup Recipes!
If you’ve tried this homemade chicken noodle soup recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Easy Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 cup diced white or yellow onion
- 1 ½ cups peeled and diced carrot
- 1 ½ cups diced celery
- 4 cloves garlic (minced)
- 1 teaspoon dried rosemary1
- 1 teaspoon dried thyme
- 6 cups chicken stock2
- 1 ½ pounds Perdue Farms boneless skinless chicken breast3 (trimmed and cut in 1/2-inch pieces)
- 2 bay leaves
- 12 ounces dry wide egg noodles
- Salt and pepper
- Heat a Dutch oven or large pot over medium heat.
- Add olive oil to Dutch oven.
- Stir in onion, celery, and carrot. Cook until softened, about 5 minutes, stirring frequently.
- Add garlic and herbs. Cook, stirring frequently, for 1 minute.
- Stir in the chicken and cook just until it's lightly browned on the outside.
- Add the chicken stock and bay leaves.
- Cook, stirring occasionally, until chicken breast is cooked through, about 10 minutes.
- Stir in egg noodles and cook according to package directions for al dente noodles.
- Remove bay leaves before serving.
- If using fresh herbs, use 1 tablespoon each chopped herb.
- Or chicken broth
- I like to use Perdue Farms boneless skinless chicken breast or boneless, skinless chicken thighs. If you prefer to use leftover roast chicken, add cooked chicken along with noodles.
- Nutrition values are estimates.