Classic Homemade Chicken Noodle Soup Recipe for Comforting Meals

This simple chicken noodle soup is comforting, nourishing, and quick to make. It’s packed with vegetables, herbs, shredded chicken, and wide egg noodles for a classic, satisfying bowl of soup. Use a store-bought rotisserie chicken to have dinner on the table in about 30 minutes.

Each serving delivers juicy protein, healthy vegetables, a flavorful hot broth, and tender noodles. This recipe is family-friendly, adaptable, and a great option when you need comfort food fast.

Why you’ll love this recipe:

• Simple: No special tools or advanced techniques needed—perfect for beginners, busy families, and students.
• Flexible: Swap greens, pasta shapes, or use leftover turkey. Use frozen pre-chopped vegetables to save time or gluten-free pasta if needed.
• Meal-prep friendly: The soup freezes well for up to three months and reheats easily in the microwave or on the stove.

Chicken Noodle Soup Ingredients

Below is an overview of the ingredients used. Exact amounts and the full recipe are in the recipe card further down.

• Neutral oil: avocado oil or extra-virgin olive oil.
• Vegetables: onion, celery, carrots, garlic, and kale (fresh or frozen pre-chopped).
• Chicken broth: low-sodium chicken stock is preferred, but regular broth works—taste before adding salt.
• Herbs & spices: fresh dill, oregano, salt, and black pepper.
• Wide egg noodles: use dry, uncooked noodles—no need to precook. For gluten-free, use a GF pasta alternative.
• Cooked chicken: rotisserie chicken is convenient and flavorful; leftover roasted chicken or turkey also works.

How to Make Chicken Noodle Soup

You’ll need a large stockpot or Dutch oven, a knife, and a cutting board. The steps below describe the process to make this homemade soup.

Sauté Vegetables

Heat 2 tablespoons oil in a large stockpot over medium heat. Add ½ medium diced onion, 3 chopped celery sticks, and 3 diced medium carrots. Sauté, stirring occasionally, until the onion is translucent, about 3–4 minutes. Add 2 minced garlic cloves and sauté 30 seconds until fragrant to avoid burning.

Add Broth and Spices

Pour in 10 cups low-sodium chicken broth. Add 1 tablespoon chopped fresh dill, 1 ½ teaspoons dried oregano, 2 teaspoons salt (adjust to taste), and ½ teaspoon black pepper. Bring to a boil, then cook 5–6 minutes until the carrots begin to soften.

Add the Egg Noodles

Add 3 cups dry wide egg noodles and cook until almost tender, about 6–7 minutes. Cooking time varies with pasta shape and brand—check for doneness.

Add Chicken and Kale

Reduce heat to medium-low. Stir in 3 cups diced cooked chicken and 2 cups shredded kale. Simmer until the chicken is heated through and the kale is softened to your liking. Taste and adjust seasoning. Garnish with parsley or thyme if desired.

Serve

Serve the soup hot with crusty bread or your preferred side. It pairs well with grilled cheese, a simple salad, or any favorite bread for dipping.

Storage

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze in a sealed bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Microwave in short intervals or warm on the stove over medium-low heat until heated through.

Tips and Tricks

• Use any cooked chicken you have: rotisserie, roasted breasts, or leftover turkey work great.
• If using regular (not low-sodium) broth, taste before adding more salt.
• Substitute small dry pastas for egg noodles—adjust cooking time as needed.
• Butter can replace oil for a richer flavor. Spinach can replace kale if preferred.

Chicken Noodle Soup FAQs

Recipe Card