Homestyle Chicken Noodle Soup

This Homestyle Chicken Noodle Soup feels like a warm hug on a cold day. It’s loaded with veggies, flavorful chicken broth, classic egg noodles, and juicy pieces of chicken. Enjoy a cozy bowl of this hearty soup any time of the year or when feeling under the weather.

As soon as the cold weather hits, I bring out my soup pot and make a big batch of this comforting chicken noodle soup. It tastes a million times better than the canned stuff, and you won’t believe how quickly this soup comes together.

Homestyle chicken noodle soup ingredients

Onions, carrots, and celery: This combination of vegetables is also known as ‘mirepoix’, which is a classic French cooking base. It creates a delicious flavor for the base of this soup.

Garlic: I love adding fresh garlic to this soup because it creates a nice flavor profile, and it supports healthy immune function.

Butter: I like to use butter in this soup. Use unsalted butter to limit the amount of added salt. If you prefer, you can use olive oil instead of butter.

Broth: You can use either chicken or vegetable broth for this soup. Homemade broth or stock always taste best, but when I’m in a pinch, I like using Better Than Bouillon base.

Egg noodles: I’ve used different types of noodles in this soup, but my favorite is the classic egg noodles. They absorb the broth’s flavor and make the soup heartier.

If you don’t have egg noodles, fusilli are also excellent in this soup.

Chicken breasts: I like using chicken breasts for this soup, but you can use chicken thighs if you prefer. If you’re short on time, you can even use pre-cooked rotisserie chicken in this recipe.

Dried spices: I like to use fresh herbs when they’re in season. But during the off season, dried herbs can still do an excellent job at flavoring this soup.

I use a mix of dried thyme, ground sage, bay leaves, and dried rosemary.

Fresh herbs: There’s really no substitute for fresh dill. This is always a must when I make chicken noodle soup. It adds a bright, tangy, and refreshing taste.

If you’re not a fan of dill, use fresh parsley instead. Adding a fresh element to this soup really elevates the flavor.

Lemon juice: Freshly squeezed lemon juice adds the perfect brightness and balance to this chicken noodle soup, and it goes nicely with the dill. If you don’t have lemons, use white wine vinegar instead.

Parmesan cheese: I like serving my bowl of chicken noodle soup with a sprinkle of parmesan cheese on top. It adds a rich, savory, ‘umami’ flavor.

Tips for making homestyle chicken noodle soup

Cut the veggies into thick pieces. This makes the soup hearty and prevents the vegetables from getting mushy.  

Cook the chicken separately. It’s easy to overcook chicken breast when you poach it directly in the soup.

I prefer to season and cook my chicken separately, shred it, then add it to the soup before serving for the best texture and flavor.

If you prefer, you can cook your chicken in the soup while its simmering. Just make sure to take the chicken out when the breast reads 160°F on an instant-read thermometer.

Chicken is technically finished cooking at 165°F, but once the meat is shredded, it will be added back to the soup for a few minutes at the end.

Shred the chicken. Shredded chicken helps to thicken up the soup and makes sure you’ll get a taste of chicken in every bite.

Cook the noodles separately if you’re not eating all the soup right away. The noodles will continue to absorb the broth in the leftover soup. If you are planning on making this soup ahead of time, I recommend cooking the noodles separately.

When you’re ready to eat, stir the cooked noodles into the soup and enjoy. It’s annoying, but it’s better than eating mushy noodles.

Make your own chicken broth or stock. Homemade broth always tastes better than store bought. It’s usually rich and deeper in flavor and offers more nutrients because you can control the ingredients.

Use freshly squeeze lemon juice. Adding an acidic ingredient like fresh lemon juice helps to balance the saltiness and enhance the flavor of the soup.

Garnish your soup with extra chicken. I like serving my bowl of soup with extra chicken.

What to serve with chicken noodle soup

I like to serve homemade biscuits or a side salad with chicken noodle soup. Below are some more suggestions:

• Side salad (Cesar, arugula salad, bean salad, quinoa salad)
• Coleslaw
• Crostini
• Garlic bread
• Roasted vegetables
• Grilled cheese sandwich
• Focaccia
• Garlic knots or breadsticks
• Dinner rolls
• Pierogies (my favorite is potato and cheese pierogies)

How to store and reheat chicken noodle soup

Storing your soup: Once the soup has cooled to room temperature, transfer it to an airtight container and store it in the fridge. It will keep up to 3-4 days.

If you anticipate that you’ll have leftovers, keep the noodles separate from the soup to prevent them from getting mushy.

Can you freeze chicken noodle soup? Yes, you can! Prepare the soup recipe as you normally would but leave out the noodles. Then freeze the soup in a glass, freezer-safe container.

I recommend freezing the soup in portions based on how many people you plan on feeding.

Reheating your soup: Pour the soup into a saucepan and heat over medium heat on the stovetop until warmed through. If you’ve kept your noodles separate, add them during the last few minutes of cooking.

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