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Overhead view of a pot of homemade chicken noodle soup.
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4.79 from 314 votes

The Best Homemade Chicken Noodle Soup

This is the BEST easy Homemade Chicken Noodle Soup recipe. It's delicious and made from scratch, just like Grandma used to make!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Total Cost: $11.11 recipe / $1.39 serving
Servings: 8 1.5 cups each
Calories: 213kcal
Author: Beth Moncel

Equipment

  • Large Soup Pot

Ingredients

  • 1 medium yellow onion $0.99
  • 3 garlic cloves $0.12
  • 4 carrots $0.65
  • 2 ribs celery $0.70
  • 1 Tbsp fresh parsley $0.08
  • 2 Tbsp olive oil $0.38
  • 1 tsp dried basil $0.25
  • ½ tsp dried thyme $0.24
  • 1 bay leaf $0.12
  • ¼ tsp black pepper freshly cracked, $0.02
  • 1-3 tsp salt divided, $0.02
  • 2 chicken breasts boneless, skinless $6.21*
  • 8 cups chicken broth $0.72**
  • 6 oz. egg noodles uncooked, $0.61

Instructions

  • Gather your ingredients.
  • Dice onion, mince garlic, peel and dice carrots, dice celery, and mince the fresh parsley. Set the parsley aside.
  • Add olive oil, onion, carrots, and celery to a large soup pot and cook on medium heat until vegetables have softened, about 6 minutes, stirring occasionally.
  • Add the minced garlic, dried basil, dried thyme, bay leaf, black pepper, and 1 tsp salt to the pot. Stir and cook an additional 5 minutes.
  • Add chicken breasts to pot and cover with the chicken broth.
  • Cover the pot with a lid, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.
  • After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat and shred it. Taste the broth and season with additional salt, if needed. Begin with one teaspoon and add more to your liking. I didn't need to add much salt because there’s already plenty in the bouillon I used to make the broth.
  • Add the egg noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot. Taste and season again with salt if needed (I didn’t need to).
  • Finish with fresh parsley and serve hot!

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Video

Notes

*You can also use bone-in chicken breasts (split bone-in chicken breasts), thighs or drumsticks. The bones will add even more flavor to the broth! Remove the bones when shredding the chicken and discard.
**We like to use Better Than Bouillon to keep our broth costs low. To make your own bone-in broth: Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with 8 cups of water instead of the chicken broth.
The original version of this recipe uses 8 cups of water instead of chicken broth, more salt (2-3 tsp), dried parsley instead of fresh, and 2 split chicken breasts, bone-in. The rest of the recipe is exactly the same.

Nutrition

Serving: 1Serving | Calories: 213kcal | Carbohydrates: 21g | Protein: 17g | Fat: 7g | Sodium: 1263mg | Fiber: 2g