35-Minute Chicken Noodle Soup (Homemade) – Soul-Soothing Comfort

There’s something magical about a steaming bowl of Chicken Noodle Soup (Homemade), don’t you think? I swear, this simple pot of goodness has fixed more colds, broken hearts, and rainy day blues in my house than any medicine ever could. My grandma used to say, “If you can’t fix it with chicken soup, it can’t be fixed.” She wasn’t wrong! What makes my version special? It’s not fussy – just honest ingredients simmered until they sing together. The broth gets rich from the chicken, the veggies stay crisp-tender, and those egg noodles soak up all that comfort in every slurp. Best part? You’re about 35 minutes away from hugging someone with this bowl of love.

Why You’ll Love This Chicken Noodle Soup (Homemade)

Trust me, this isn’t just any chicken noodle soup—it’s the kind that makes you want to curl up under a blanket and forget all your troubles. Here’s why it’s become my go-to:

• Done in 35 minutes – faster than takeout and a million times better
• Uses simple ingredients you probably have right now (rotisserie chicken saves the day!)
• Customizable – add more veggies, swap noodles, make it your own
• Actually tastes like chicken (unlike those sad canned versions)
• Freezes like a dream for future “I need comfort now” emergencies

My kids call it “hug-in-a-bowl” soup – and once you try it, you’ll see why!

Ingredients for Chicken Noodle Soup (Homemade)

Here’s the beautiful part – this Chicken Noodle Soup (Homemade) calls for ingredients you likely already have (or can grab in one quick grocery run). I’m a stickler for prep details though – how you cut those veggies makes all the difference in texture! Here’s exactly what you’ll need:

• 2 tbsp olive oil – our flavorful cooking base (butter works too if you’re feeling indulgent)
• 1 onion, diced – about 1 cup, and yes, tears are part of the process!
• 2 carrots, sliced – cut them into coins about 1/4″ thick so they cook evenly
• 2 celery stalks, sliced – include those leafy tops for extra flavor
• 3 garlic cloves, minced – don’t skimp! This adds depth to the broth
• 6 cups chicken broth – homemade is gold, but store-bought works in a pinch
• 2 cups water – helps balance the saltiness
• 1 tsp salt – start here, then adjust to taste later
• 1/2 tsp black pepper – freshly cracked if possible
• 1 tsp dried thyme – or 1 tbsp fresh if you’ve got it
• 2 cups cooked chicken, shredded – rotisserie chicken is my weeknight hero
• 2 cups egg noodles – the wide kind hold up best
• 2 tbsp fresh parsley, chopped – the bright green finish that makes it pretty

See? Nothing fancy – just real food that turns into magic together. Now let’s get cooking!

How to Make Chicken Noodle Soup (Homemade)

Okay, let’s make some magic happen! This Chicken Noodle Soup (Homemade) comes together in three simple stages – and I promise, each step builds layers of flavor that’ll make your kitchen smell like heaven. Just follow along, and you’ll be slurping happiness in no time.

Step 1: Sauté the Vegetables

First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles immediately. Now toss in your diced onion, sliced carrots, and celery. Here’s my trick: stir them every minute or so for about 5 minutes total – you want them softened but still with some crunch. This is where the flavor foundation starts!

Step 2: Build the Broth

Now for the aromatics! Stir in that minced garlic and let it cook just until fragrant – about 1 minute max, or it’ll burn. Then pour in your chicken broth and water. The liquid should come up to a happy bubble before you reduce it to a gentle simmer. Add your salt, pepper, and thyme, then let everything get acquainted for about 10 minutes. This simmer time lets the veggies soften perfectly and the flavors marry beautifully.

Step 3: Add Chicken and Noodles

Time for the stars of the show! Drop in your shredded chicken and egg noodles. Now set your timer for 8 minutes – no cheating! The noodles should be tender but still have a bit of bite (they’ll keep cooking slightly even after you turn off the heat). Pro tip: taste a noodle at 7 minutes to check doneness. Once perfect, kill the heat and stir in that fresh parsley. The bright green color makes it look as good as it tastes!

See? Three easy steps to homemade comfort. Now grab your biggest spoon and dig in – you’ve earned it!

Tips for the Best Chicken Noodle Soup (Homemade)

After making this Chicken Noodle Soup (Homemade) more times than I can count, I’ve picked up some tricks that take it from good to “wow, can I have your recipe?” good:

• Rotisserie chicken is your friend – saves time and adds amazing flavor (just remove the skin first!)
• Undercook noodles slightly – they’ll keep softening in the hot broth
• Wait to salt – taste after adding chicken since rotisserie can be salty
• Freeze broth-only portions – add fresh noodles when reheating
• Brighten with lemon – a squeeze at the end wakes up all the flavors

My biggest tip? Make a double batch – this soup disappears fast!

Ingredient Substitutions

Life happens, and sometimes you need to swap ingredients – no judgment here! This Chicken Noodle Soup (Homemade) is wonderfully forgiving. Out of chicken? Turkey works beautifully (just shred it the same way). Need gluten-free? Use your favorite GF noodles – rice noodles add a lovely texture. Vegetarian? Swap the chicken broth for veggie broth and toss in some white beans instead of chicken. The flavor changes slightly, but the comfort stays the same!

Serving Suggestions for Chicken Noodle Soup (Homemade)

Oh, the joy of dressing up a bowl of this Chicken Noodle Soup (Homemade)! My family always fights over the crusty bread – a warm baguette or buttery garlic toast for dipping is non-negotiable. For lighter days, pair it with a crisp green salad (that lemony vinaigrette cuts through the richness perfectly). And if we’re really celebrating? Add a grilled cheese sandwich for the ultimate comfort food combo. Honestly though? Sometimes that steaming bowl needs nothing but a spoon and a cozy blanket!

Storing and Reheating Chicken Noodle Soup (Homemade)

Here’s the beautiful truth about this Chicken Noodle Soup (Homemade) – it actually gets better the next day! Just cool it completely (I leave it on the stove about 30 minutes), then pop it in an airtight container in the fridge for up to 3 days. Freezing? Smart move – but skip the noodles (they turn mushy). Instead, freeze just the broth and veggies, then add fresh noodles when reheating. To warm it up, I do a gentle simmer on the stove (microwave works in a pinch, but stir often). Pro tip: add a splash of broth or water when reheating – soups love a little refresh!

Nutritional Information

Now let’s talk numbers – because even comfort food deserves some real talk! Important note: These nutritional values are estimates and will vary based on your specific ingredients and portion sizes. For one generous bowl (about 1.5 cups) of this Chicken Noodle Soup (Homemade), you’re looking at:

• 250 calories – perfect for a satisfying meal
• 18g protein – thanks to that hearty chicken
• 25g carbs – mostly from those comforting noodles and veggies
• 8g fat – the good kind from olive oil and chicken

See? Comfort food that loves you back – that’s my kind of math!

FAQs About Chicken Noodle Soup (Homemade)

After years of making this Chicken Noodle Soup (Homemade), I’ve answered the same questions dozens of times – and I’m happy to share my hard-earned wisdom! Here’s what people ask most:

Can I use raw chicken instead of cooked?

Absolutely! Just add 1 pound of raw chicken breasts or thighs in Step 2 with the broth. Simmer until cooked through (about 15-20 minutes), then shred it right in the pot. Bonus: this makes your broth even richer!

How do I thicken the soup if it’s too thin?

Easy fix! Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it in during the last 5 minutes of cooking. Or do what I do – smash some cooked noodles against the pot side to release their starches naturally.

Can I make this in a slow cooker?

You bet! Sauté veggies first (trust me, it’s worth it), then dump everything except noodles into the crockpot. Cook on low 4-6 hours, add noodles last 15 minutes. Perfect for busy days!

Why do my noodles get soggy as leftovers?

Ah, the noodle mush dilemma! Either store soup and noodles separately, or embrace it – I actually love how the noodles soak up all that flavor overnight. No wrong answers here!

Share Your Chicken Noodle Soup (Homemade)

Nothing makes me happier than seeing my Chicken Noodle Soup (Homemade) warming up your kitchen too! Snap a photo of your steaming bowl or tell me how you made it your own – every pot tells its own delicious story. Can’t wait to hear yours!

Print