Easy Homemade Chicken Noodle Soup

This easy homemade chicken noodle soup is simple, comforting, and full of classic flavor. Tender chicken, carrots, celery, egg noodles, and fresh herbs simmer together in one pot for an easy family dinner or the perfect meal for a sick day.

This is a favorite in our house when someone isn’t feeling well, but we definitely don’t save it just for sick days. It’s simple enough for a weeknight dinner, and everything cooks right in the same pot, including the chicken and noodles, which keeps prep and cleanup easy.

One of my secret stars in pretty much any soup recipe is Better Than Bouillon Vegetable Base. I won’t even touch regular boxed broth anymore. It adds so much flavor, and it’s an ingredient I always keep stocked in my fridge.

Why You’ll Love This Chicken Noodle Soup

• Easy, everyday ingredients: Carrots, celery, onion, chicken, noodles, and a few simple seasonings are all you need.
• Made in one pot: Even the chicken and egg noodles cook right in the soup.
• Full of flavor: Fresh thyme, garlic, and Better Than Bouillon give the broth plenty of flavor without a long ingredient list.
• Easy shortcut option: Rotisserie chicken works perfectly when you want to save a little time.
• Family-friendly: Classic flavors and plenty of noodles make this an easy dinner for the whole family.

Ingredients

Olive Oil

You’ll use a tablespoon to sauté the vegetables before adding the broth.

Carrots, Celery, and Onion

The classic base of chicken noodle soup. Sautéing them first gives the broth more flavor and lets the vegetables start to soften.

Garlic

Four cloves of fresh garlic add flavor without overwhelming the soup.

Chicken Breasts

I usually make this with three boneless, skinless chicken breasts and let them cook right in the broth before shredding them. If you want a shortcut, you can use about 3 cups of shredded rotisserie chicken instead.

Better Than Bouillon Vegetable Base

This is my go-to for soups. You’ll use 8 teaspoons with 10 cups of water to create the broth. Check it out here!

Fresh Thyme and Bay Leaf

A few sprigs of fresh thyme and a bay leaf add plenty of flavor while the soup simmers.

Egg Noodles

Classic egg noodles cook directly in the broth after the chicken is removed.

Salt and Freshly Cracked Black Pepper

Taste the soup before adding additional salt since the Better Than Bouillon already contains salt. Finish each bowl with plenty of freshly cracked black pepper.

How to Make Homemade Chicken Noodle Soup

1. Sauté the Vegetables

Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat.

Add the carrots, celery, and onion. Cook for about 7 minutes, stirring occasionally, until the vegetables have started to soften.

2. Add the Garlic

Add the minced garlic and cook for about 30 seconds, stirring so it doesn’t burn.

3. Add the Chicken and Broth

Add the chicken breasts, 10 cups of water, Better Than Bouillon Vegetable Base, fresh thyme, and bay leaf.

Stir well to dissolve the bouillon.

4. Simmer the Soup

Bring everything to a boil. Reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

5. Shred the Chicken

Remove the cooked chicken breasts from the pot and transfer them to a cutting board or bowl.

Shred the chicken using two forks.

6. Cook the Egg Noodles

While the chicken is out of the pot, add the egg noodles directly to the simmering broth.

Cook according to the package directions until the noodles are tender.

7. Add the Chicken Back

Return the shredded chicken to the pot and stir everything together.

Remove the thyme stems and bay leaf. Taste the broth and add salt only if needed.

Spoon into bowls and serve with plenty of freshly cracked black pepper over the top.

Shortcut: Use Rotisserie Chicken

Short on time? You can skip cooking the chicken breasts and use about 3 cups of shredded rotisserie chicken instead.

Follow the recipe as written, sautéing the vegetables and garlic before adding the water, Better Than Bouillon Vegetable Base, thyme, and bay leaf.

Even though your chicken is already cooked, don’t skip the simmer. Let the broth and vegetables simmer together for about 20 minutes. This gives the vegetables time to become tender and lets the Better Than Bouillon, thyme, garlic, and vegetables come together into a flavorful broth.

Add the egg noodles and cook according to the package directions. Stir in the shredded rotisserie chicken during the last few minutes, just long enough to warm it through.

Tips for the Best Chicken Noodle Soup

Taste before you salt. Better Than Bouillon adds salt as well as flavor, so wait until the soup is completely cooked before adding any extra.

Don’t overcook the egg noodles. Cook them until they’re just tender. They’ll continue to soften as they sit in the hot broth.

Expect the noodles to soak up some broth. This is especially noticeable with leftovers. Add a little water when reheating if the soup has thickened overnight.

Adjust the broth to taste. I use 8 teaspoons of Better Than Bouillon Vegetable Base for 10 cups of water. If you prefer a stronger broth, taste it toward the end of cooking and add a little more.

What to Serve With Chicken Noodle Soup

This soup is hearty enough to serve on its own, especially for an easy weeknight dinner. For something extra, serve it with crusty bread or warm rolls for dipping.

A simple green salad also works well alongside it if you want to add something fresh.

How to Store Leftover Chicken Noodle Soup

Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.

The noodles will absorb more of the broth as the soup sits, so don’t be surprised if your leftovers look thicker the next day. Add a splash of water while reheating until the soup reaches the consistency you like.

Reheat individual servings in the microwave or warm a larger portion gently on the stovetop.

If you liked this, try…

Creamy Lemon Chickpea Potato Soup

Comforting and Classic Pastina

Broccoli Cheddar Soup with Noodles (Healthy and Veggie-Loaded)

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