Chicken Noodle Soup from Scratch Recipe
This is the soup my grandmother made every time someone in the family had a cold — or just a hard week. It's a simple, honest pot of broth, tender shredded chicken, and soft egg noodles, made entirely from ingredients you probably already have in the fridge and pantry. From-scratch here doesn't mean fussy: the chicken poaches right in the broth, seasoning it as it cooks, and the whole pot is done inside an hour. If you learn one soup by heart, make it this one.
Jump to Recipe ↓Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 8 cups chicken broth
- 2 boneless chicken breasts
- 8 oz egg noodles
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook until softened, about 6 minutes.
- Stir in the garlic and thyme; cook 1 minute more until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the chicken breasts, reduce to a simmer, and cook 20 minutes until cooked through.
- Remove the chicken, shred with two forks, and return it to the pot.
- Add the egg noodles and simmer 8–10 minutes until tender.
- Season with salt and pepper, stir in the parsley, and serve hot.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Egg noodles | Any short pasta | Adjust cook time per package directions |
| Chicken breasts | Rotisserie chicken | Skip the poach; stir in shredded meat with the noodles |
| Dried thyme | 1 tbsp fresh thyme | Use about 3x the amount when using fresh |
| Chicken broth | Better Than Bouillon + water | Taste before adding salt |
Storage & Reheating
Refrigerate up to 4 days. The noodles keep drinking broth as it sits, so add a splash when reheating.
To freeze, store the broth and chicken without the noodles for up to 3 months — noodles turn mushy frozen. Cook fresh noodles when you reheat.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes — it keeps 4 days in the fridge. The noodles soak up broth as it sits, so thin it with extra broth when reheating.
Can I freeze chicken noodle soup?
Freeze the broth and chicken without the noodles for the best texture, then cook fresh noodles when you reheat it.
What's the best way to shred the chicken?
Two forks while it's warm, or a stand mixer with the paddle attachment for a big batch — 20 seconds and it's done.
Can I use rotisserie chicken instead?
Yes — skip the 20-minute poach and stir in 3 cups of shredded rotisserie chicken when the noodles go in.
Chicken Noodle Soup from Scratch — Quick Card
Prep 15 min · Cook 45 min · Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 320 kcal | 27g | 30g | 9g | 780mg |
