Homemade Chicken Noodle Soup Recipe from Scratch

The best homemade chicken noodle soup combines tender chicken, hearty vegetables, aromatic herbs, and your preferred noodles in a flavorful broth. This stovetop version is simple to prepare and is ready in about an hour, making it perfect for weeknight dinners or when you need a comforting bowl.

Best Chicken Noodle Soup on the Stove

This stovetop chicken noodle soup is built from scratch for maximum flavor. Instead of relying on canned soup, you sauté vegetables, simmer chicken right in the broth, and finish with fresh herbs and a squeeze of lemon. The result is a bright, nourishing soup that tastes like it simmered all day, even though it takes about 60 minutes from start to finish.

What You Need for Homemade Chicken Noodle Soup

Here’s a quick overview of the components that make this soup comforting and well-rounded. You can adjust each element to suit dietary preferences or what you have on hand.

Chicken: Boneless, skinless chicken breast is used in this recipe for a lean protein option. You can substitute thighs if you prefer richer flavor, or omit the meat entirely for a vegetarian version with vegetable broth and extra beans or mushrooms.

Vegetables: Classic soup vegetables — carrots, celery, onion, and garlic — provide texture and base flavor. You can also add parsnip, potato, sweet potato, or diced squash for variety.

Broth: Use good-quality chicken broth or stock to build flavor quickly. If needed, vegetable broth works fine. If you have homemade broth, it elevates the soup even further.

Fresh herbs: A bundle of fresh thyme and rosemary infuses the broth. Tie them together so they can be removed easily before serving.

Seasoning: Coarse Italian or Tuscan-style seasoning adds depth; if you don’t have that, combine dried Italian seasoning with a little dried garlic and onion and red pepper flakes to taste.

Noodles: Cook your preferred noodle separately and add to bowls before serving to avoid soggy noodles. Egg noodles are classic here, but you can use ramen, spaghetti, macaroni, or even rice.

Lemon: A few lemon slices or a squeeze of lemon brightens the broth and balances richness. It’s a small addition that makes a big difference.

How to Cook the Chicken

One of the easiest parts of this recipe is that the chicken cooks right in the broth. After sautéing the vegetables, place the raw chicken breasts on top, add the broth and seasonings, then bring the pot to a boil. Lower the heat, cover, and simmer for about 30 minutes until the chicken is cooked through.

Shredded or Chunked?

Either method works — shred the chicken with two forks for a softer texture, or dice it into bite-sized pieces with a sharp knife for a chunkier bite. Return the shredded or diced chicken to the soup before serving.

Homemade Chicken Noodle Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 4 medium carrots, diced (about 1.5 cups)
• 4 large celery stalks, diced (about 1 cup)
• 2 tablespoons minced garlic
• 1/2 medium yellow onion, finely diced
• 1.5 lbs boneless, skinless chicken breast
• 8 cups chicken broth
• 2 tablespoons coarse Italian or Tuscan-style seasoning
• 1 tablespoon hot sauce (or 1 tablespoon white vinegar, if preferred)
• 1/4 teaspoon salt, or to taste
• 6 sprigs fresh thyme
• 6 sprigs fresh rosemary
• 3 cups cooked egg noodles (or your choice of noodles)
• 1 medium lemon, sliced

Instructions

1. Heat 2 tablespoons olive oil in a large stockpot over medium-high heat.
2. Add the carrots, celery, garlic, and onion. Sauté 5–7 minutes until the onions are translucent.
3. Place the chicken breasts on top of the vegetables. Pour in the chicken broth, add the Italian seasoning, hot sauce (or vinegar), and salt, then stir gently to combine.
4. Bundle the thyme and rosemary together and add the herb bundle to the pot.
5. Bring the soup to a rolling boil uncovered. Once boiling, lower the heat to a gentle simmer, cover, and cook for about 30 minutes, until the chicken is fully cooked.
6. While the soup simmers, cook the noodles in a separate pot according to package directions until al dente. Drain and set aside.
7. When the chicken is cooked, remove the chicken breasts and the herb bundle. Discard the herbs, then dice or shred the chicken as desired and return it to the pot.
8. Add lemon slices to the soup and simmer an additional 5–10 minutes to meld flavors.
9. Stir in the cooked noodles just before serving, or serve the soup and noodles separately if you plan to store or freeze leftovers.

How to Freeze Chicken Noodle Soup

To freeze soup, omit the noodles. Cool the soup completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal, and freeze up to 3 months. When reheating, thaw completely, reheat in a pot over medium-high heat, and cook fresh noodles separately to add when serving.

Storage Recommendations

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 90 seconds to 2 minutes, or reheat several servings on the stovetop in a large pot until hot and simmering.

FAQ

Tips & Notes

• If you don’t have coarse Italian seasoning, mix 2 teaspoons Italian seasoning, 1 teaspoon dried minced garlic, 1 teaspoon dried minced onion, and 1/4 teaspoon red pepper flakes.
• If you dislike spicy, substitute the hot sauce with a splash of white vinegar for acidity without heat.
• Keep noodles separate for storing or freezing to prevent them from becoming soggy.

Nutrition (approximate per serving)

Calories: 330 kcal; Carbohydrates: 21 g; Protein: 35 g; Fat: 7 g; Fiber: 3 g; Sugar: 5 g. Nutrition values are estimates and should be used as a guideline.