There’s nothing quite like the fragrant steam that rises from a bowl of Homemade Chicken Noodle Soup on a chilly evening. After my eighth trial run—where I discovered that slicing the carrots too thick left them underdone—I nailed down the ideal thin rounds that soften just right. I watched golden butter coat the diced onion until it turned translucent, and I learned that a quick stir keeps the noodles tender yet resilient. This soup has become my go-to when I need comfort in a spoon, tested again and again until every sensory detail sings.
Why You’ll Love Homemade Chicken Noodle Soup
- A soul-soothing aroma of nutty toasted vegetables and rich buttery broth
- Silky-smooth broth with tender chicken pieces that hold flavor
- Quick 35-minute turnaround—ideal for busy weeknights
- Rooted in classic comfort with a splash of lemon brightening each spoonful
A Little Background
When I first set out to perfect this Homemade Chicken Noodle Soup last winter, I wanted the broth as clear as my grandmother’s—yet brimming with depth. My initial batches edged toward cloudy until I fine-tuned the skim time and opted for low-sodium stock. Now, it’s my seasonal staple, echoing the classic noodle soups of Eastern Europe, but with my own twist of lemon and parsley for brightness.
Key Ingredients for Homemade Chicken Noodle Soup
- Unsalted butter: adds a rich mouthfeel; swap for ghee if dairy-free.
- Carrots: contribute natural sweetness; slice thin for even cooking.
- Chicken stock: the soup’s backbone; low-sodium lets you control seasoning.
- Egg noodles: tender with slight bite; fusilli or orzo work in a pinch.
- Fresh parsley: a final flourish; sub dill for a herbal twist.
- Lemon juice (optional): brightens the broth; add to taste.
How to Make Homemade Chicken Noodle Soup
- In a large pot or Dutch oven, melt the unsalted butter with the vegetable oil over medium heat. You’ll smell a rich buttery scent as it shimmers. Add the carrots, celery, onion and garlic; cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes.
- Stir in the chicken stock; bring to a gentle simmer. You’ll see soft bubbling around the edges. Add the chicken pieces, season with kosher salt and freshly ground black pepper, and let it simmer gently until the chicken is cooked through, about 8 minutes.
- Add the egg noodles and cook, stirring occasionally, until tender, about 6 minutes—beginners can test a noodle for that perfect al dente chew.
- Remove from heat, stir in the parsley and lemon juice if using, then taste and adjust seasonings. Serve immediately while steaming hot.
Pro Tips & Troubleshooting
- Use bone-in chicken thighs for extra depth; I found thighs kept the meat juicier than breasts.
- If broth tastes flat, add a splash of soy sauce or extra lemon to lift flavors.
- For a winter twist, stir in a pinch of smoked paprika or a few red pepper flakes.
- Doubling the batch? Keep noodle portions separate until serving to prevent over-softening.
Storage & Make-Ahead Guide
Cool leftovers to room temperature within 2 hours and transfer to airtight containers. In fridge, use within 3–4 days; in freezer, keep up to 3 months. Reheat gently on the stove or in the microwave until internal temperature reaches 165°F. In my storage trials, freezing the soup without noodles and adding them fresh after thawing preserved the best texture—plus it cuts down on sogginess.
Serving Suggestions
Garnish with extra parsley and a lemon wedge on the side for bright contrast. Pair with crusty bread smeared with garlic-herb butter or a simple green salad tossed in lemon vinaigrette. A dash of hot sauce at the table wakes up the gentle broth.
Frequently Asked Questions
- How long does homemade chicken noodle soup last in the fridge? Store in airtight containers for 3–4 days at 40°F or below.
- Can you freeze chicken noodle soup with noodles? You can, but in tests the noodles become soft; freeze broth and chicken separately, then add noodles when reheating.
- What is the best chicken to use for chicken noodle soup? Bone-in thighs yield richer flavor and tender meat; breasts work if you prefer leaner chunks.
- How do you keep noodles from getting mushy? Cook noodles separately or add them during the last few minutes of reheating, not during initial cooking for leftovers.
- Can I make chicken noodle soup in a slow cooker? Yes—sauté vegetables first, then combine all ingredients (except noodles) and cook on low for 4 hours; add noodles in the last 30 minutes.
- Is it safe to reheat chicken noodle soup multiple times? Reheat only once to 165°F; repeated heating can risk bacterial growth and degrade quality.
Final Thoughts
Every spoonful of this Homemade Chicken Noodle Soup feels like a warm embrace. My favorite way is with a squeeze of fresh lemon and a side of toasted baguette dipped in leftover broth. I can’t wait to hear how your batch turns out—share your tweaks and triumphs in the comments below!
More Recipes You’ll Love
- Instant Pot Chicken Noodle Soup – a quick, hands-off twist for busy days
- Slow Cooker Chicken Noodle Soup – let flavors deepen with a gentle all-day simmer
- Air Fryer Garlic Bread – crisp, buttery slices perfect for sopping up every last drop
Homemade Chicken Noodle Soup
Ingredients
Method
- In a large pot or Dutch oven, melt the unsalted butter and vegetable oil over medium heat. Add the carrots, celery, onion, and garlic, season with kosher salt and pepper, and cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes.
- Pour in the chicken stock and bring to a gentle simmer. Add the chicken thigh pieces, then simmer until the chicken is cooked through, about 8 minutes. Stir in the egg noodles and cook until tender, about 6 minutes.
- Remove from heat, stir in the parsley and lemon juice, taste and adjust seasoning, then serve hot.