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The Coziest Chicken Noodle Soup

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This homemade chicken noodle soup recipe is made with homestyle egg noodles, thick-cut veggies, and the coziest garlic-herb broth.

Teo and I have both been under the weather this week, so it felt like the perfect time to introduce my little boy to the comfort food that my mom always used to make for us when we were little…

…this homestyle chicken noodle soup. ♡

I don’t think it will ever get more nostalgic in my book than a big pot of chicken soup simmering on the stove. But when made the way my mom always used to make this soup — with homestyle egg noodles, tender chicken, thick-cut veggies, and a rich herb broth — this classic soup levels up into the ultimate cozy comfort food. Perfect anytime your soul needs some extra warmth, right?

As I mentioned earlier this week, this recipe happens to be one of the rare instances when I’m going to recommend that you skip the freezer shortcut and spend an extra 15 minutes mixing up a quick batch of my 4-ingredient homestyle egg noodles, since their flavor and texture really are unmated here. But of course, if you’re short on time (totally understand!), just grab a bag of frozen egg noodles and this soup will be ready to go before you know it. I also highly recommend serving it with a big loaf of crusty bread to mop up every last bite of that delicious garlicky herb broth. Yum.

I’m happy to report that Teo absolutely adored this soup, which made this next-generation mama’s heart so happy. Here’s to hoping that you will too!

Coziest Chicken Noodle Soup | 1-Minute Video

Chicken Noodle Soup Ingredients

Chicken Noodle Soup Ingredients

Before we get to the full homemade chicken noodle soup recipe below, here are a few brief notes about the ingredients you will need:

  • Mirepoix: We’ll use the classic mix of onion, carrots and celery as the veggie base for this soup, which I like to slice a bit chunkier than usual to complement the texture of the thick egg noodles.
  • Garlic: I love adding a generous amount of fresh garlic to this soup, either minced or pressed.
  • Chicken stock: You’re welcome to use either chicken or vegetable stock as the base for our broth. I recommend trying to find a good-quality, organic brand whose flavor you really love!
  • Chicken breasts or thighs: Both will work in this soup, which you can either cook directly in the broth and then shred or dice. Or, if you already happen to have a pre-cooked rotisserie or other leftover cooked chicken on hand, feel free to just add it directly to the soup.
  • Seasonings: I generally stick with a simple mix of chopped fresh rosemary, thyme and bay leaves. But feel free to toss in any other soup-friendly fresh or dried herbs that you love best. (Basil, tarragon, oregano, sage and parsley would be lovely options.) We will also use fine sea salt and freshly-ground black pepper to season, as always.
  • Homestyle egg noodles: You’re welcome to use my favorite recipe for homemade egg noodles, which only takes about 15 minutes to make with 4 ingredients. Or if you’d like a freezer shortcut, you can use a frozen bag of egg noodles instead!
  • Parmesan: Finally, I recommend serving your bowls with a sprinkle of freshly-grated Parmesan for an extra delicious kick of umami. So good!

Step by step demonstration of making homemade chicken noodle soup

Recipe Variations

Here are a few other variations that you are welcome to try with this chicken soup recipe:

  • Add pepperoncini: If you happen to have a jar of sliced pepperoncini peppers on hand, they add a fantastic briny kick to this soup.
  • Add extra veggies: Bell peppers, fennel, mushrooms, peas, tomatoes, or other soup-friendly veggies would also be delicious in this soup.
  • Add turkey: If you happen to have leftover turkey on hand (perhaps around the holidays!), it’s an easy substitute for chicken!
  • Make it spicy: I also love adding a generous pinch of crushed red pepper flakes to this soup to give it a bit of a kick.
  • Make it creamy: Add a splash of heavy cream if you would like to make a creamy chicken noodle soup.
  • Make it vegetarian: Add a can of chickpeas (rinsed and drained) in place of the chicken.

Homestyle Chicken Noodle Soup in Pot with Parlsley

More Chicken Soup Recipes

Looking for more cozy chicken soup recipes to try this season? Here are a few of our faves:

Homemade Chicken Noodle Soup in Pot

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Coziest Chicken Noodle Soup

The Coziest Chicken Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Ali
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 to 10 servings 1x


This homemade chicken noodle soup recipe is made with homestyle egg noodles, thick-cut veggies, and the coziest garlic-herb broth.


  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 4 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 5 cloves garlic, pressed or minced
  • 8 cups good-quality chicken stock
  • 1 pound boneless skinless chicken breasts or thighs
  • 2 bay leaves
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • fine sea salt and freshly-ground black pepper
  • 1 batch homestyle egg noodles (or 16 ounces frozen egg noodles)
  • chopped fresh parsley and freshly-grated Parmesan, for serving


  1. Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion, carrots and celery and sauté for 8 to 10 minutes, stirring occasionally, until the onion has softened. Add the garlic and sauté for 2 minutes, stirring frequently.
  2. Simmer. Add the chicken stock, (whole) chicken breasts or thighs, bay leaves, rosemary, thyme, and a few twists of freshly-ground black pepper. Cook until the soup reaches a simmer, then reduce heat to medium-low to maintain the simmer. Cover and cook for 20 to 25 minutes or until the chicken is cooked through.
  3. Shred the chicken. Carefully transfer the chicken to a clean plate. Use two forks to shred the chicken into bite-sized pieces, then transfer it back to the soup.
  4. Add the noodles. Add the noodles to the soup and gently stir to combine. Continue cooking for 2-3 minutes (if using freshly-made homemade egg noodles) or 15-20 minutes (if using frozen egg noodles) until the noodles reach your desired level of doneness.
  5. Season. Remove and discard the bay leaves. Taste the soup and season with additional salt and pepper, if needed.
  6. Serve. Serve immediately, garnished with chopped fresh parsley, and enjoy!

Bowls of homemade chicken noodle soup with bread

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19 comments on “The Coziest Chicken Noodle Soup”

  1. Do you have any suggestions for organic vegetable broth brands?

  2. are you vegan we can’t eat chicken what are you thinking

    • I’m confused by your comment, this recipe is not claiming to be vegan. You’re welcome to sub chickpeas for chicken, veggie stock for chicken stock, and use vegan noodles though if you would like to turn this into a vegan chickpea noodle soup.

  3. Would you recommend keeping the noodles separate if we’re only going to eat part of the soup the first day? I’ve had problems in the past with pasta sucking up all of the broth when soup sits overnight

  4. Wondering could you dump all this into a crock pot ? If so how long to cook. Asking for a lazy friend that would be me. Thanks

    • Sure, you could combine everything but the noodles in a crock pot, but I would recommend adding the noodles in at the end so they do not stick together and/or soak up too much broth.

  5. Hi Ali : )
    I love your recipes and can’t wait to try this one too!
    I have such a hard time printing just the recipes without the ads coming on the pages too. It seems to be a hit and miss for me when I am able to. Is there something I am I doing wrong? Is there an easy fix?

    I hope you both are feeling better and are enjoying Barcelona! Love that city! <3

    • Oh no, that shouldn’t be happening! Did you try clicking the “print recipe” button within the actual recipe box? The recipe should print on a single page (or two, if it’s long) without any ads. Let me know if that works! :) And thank you!

  6. We made this tonight and it was delicious! It was the first time I’ve made a noodle (and also the first time I’ve made a roll, using the garlic rosemary recipe). So good and straightforward! The family loved it.

  7. I learned to make chicken soup from my Russian mother who would use a cleaned out whole chicken and water that turned into the most delicious stock. That’s the old school way. She then would take the chicken out when done for a quick glazed roast off in the oven before adding some back to soup. I like to use chicken thighs browned first then transferred to soup. I tie my fresh herbs together (flat leaf parsley, dill, celery leaves, basil, thyme) to easily fish out later but add some finely chopped parlsey while cooking. I also use one box of salt free stock only and add water to cover. I salt/pepper and season to taste. I keep the carbs (noodles/rice/matzo balls) separate and don’t store in the soup to avoid being soggy. Likely the next day you’ll want a different carb. And I always skim the fat the next day too.

  8. Thank you for so frequently including variations to accommodate other dietary needs. Made this vegetarian by using chickpeas and veggie broth. Hubs ate two big bowls which is a win in our house! And I 2nd the Pacific brand for organic veggie broth.

  9. Got a craving for chicken noodle soup and your recipe popped up in my email- figured it was meant to be. Loved the herbal flavors which was new for me with chicken noodle soup. Used some home made stock from the freezer along with chicken broth. Perfect!
    Know it’s good when the family goes back for seconds. Did not have the fresh herbs but made do with the dried- fresh would be excellent but making do is good too.
    Thank you for a great soup option and thank your mom too!

  10. I immediately saved this recipe when I got the email. I have been so excited to try it out, and I’m glad I did! This is an excellent recipe and so comforting. Putting the chicken breasts in whole is smart. I really like the shredded chicken in this recipe because it felt lighter to eat. I usually have leftover carrots and celery in my fridge and was glad to be able to use them up. Wouldn’t change a thing about this recipe. It makes plenty of broth too.

  11. Made the soup and noodles for the first time over the weekend (while watching the KC Chiefs)! So perfectly easy and yummy!

  12. Can’t wait to try this! How would I adapt, if at all, to making it in an Instant Pot?


  13. Seriously so good and comforting. I used better than bouillon mixed with water instead of chicken stock, dried seasonings, and half of a 16 oz bag of egg noodles because it’s all that I had, and it did not disappoint! Who knew chicken noodle soup could be so craveable!?

  14. Made the soup with the homemade noodles- so easy and so delicious! Fresh herbs really enhance the flavor and the homemade noodles made the soup thick and filling!