Go Back
+ servings
featured homemade chicken noodle soup.

Homemade Chicken Noodle Soup Recipe

Course: Dinner, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 bowls
Calories: 481kcal
Author: Becky Hardin
Make your own chicken noodle soup next time you're under the weather, or need a comforting soup to warm up! It's so easy to make from scratch!
Print Recipe

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (¼ stick)
  • 3 carrots peeled and sliced (about 2 cups)
  • 2 ribs celery sliced (about 1 cup)
  • 1 sweet yellow onion diced
  • 2 cloves garlic minced
  • 8 cups low-sodium chicken broth or stock (Swanson Unsalted recommended)
  • ½ cup dry sherry
  • 1 teaspoon ground black pepper or to taste
  • 1 teaspoon dried parsley or 2 tablespoons chopped fresh
  • 1 teaspoon Parisien Bonnes Herbs (a combo of chives, dill, basil, French tarragon, chervil, & white pepper)
  • 3 bay leaves
  • ½ teaspoon dried thyme or 3 sprigs fresh thyme
  • ½ teaspoon ground nutmeg
  • 3-4 teaspoons chicken granules (see note)
  • 4 cups diced cooked chicken cut into bite-size pieces (I used rotisserie chicken)
  • 8 ounces dry egg noodles (⅔ package) -- I use Neva’s Old Fashion Homemade Egg Noodles, but Reames Egg Noodles (frozen) are also excellent.

Instructions

  • Heat the oil and butter in a heavy-bottomed soup pot or Dutch oven set over medium-low heat.
    2 tablespoons olive oil, 2 tablespoons unsalted butter
  • Once the oil/butter is hot, place the carrots and celery in the pot and sauté for 3 minutes.
    3 carrots, 2 ribs celery
  • Add the onion and sauté until translucent.
    1 sweet yellow onion
  • Add garlic and sauté 30 seconds.
    2 cloves garlic
    overhead view of sauteed veggies in a dutch oven.
  • Add all other ingredients except the noodles.
    8 cups low-sodium chicken broth, ½ cup dry sherry, 1 teaspoon ground black pepper, 1 teaspoon dried parsley, 1 teaspoon Parisien Bonnes Herbs, 3 bay leaves, ½ teaspoon dried thyme, ½ teaspoon ground nutmeg, 3-4 teaspoons chicken granules, 4 cups diced cooked chicken
  • Bring to a boil, then turn down the heat and simmer for 30-40 minutes (see notes if planning to freeze the soup).
    overhead view of homemade chicken noodle sop in a dutch oven with a wooden spoon.
  • Add the noodles and bring to a boil.
    8 ounces dry egg noodles
    overhead view of homemade chicken noodle soup in a dutch oven with egg noodles and a wooden spoon.
  • Turn down the heat and simmer for 20-25 minutes.
  • Remove the bay leaves before serving.

Video

Notes

  • Chicken Granules: If using salted broth, reduce the amount of chicken granules used.
  • Freezing: If freezing the soup, make the soup up to the point of adding the noodles. Freeze the soup without noodles added, then when ready to serve, add the noodles and simmer until noodles are cooked. This keeps the noodles from turning mushy.
  • If using rotisserie chicken or salted chicken stock, do not salt until after the soup cooks for 15 minutes. Taste first - then add salt only if needed.
Storage: Store homemade chicken noodle soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 481kcal | Carbohydrates: 40g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 449mg | Potassium: 805mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5349IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 3mg