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4.9 from 147 votes

Homemade Chicken Noodle Soup

This chicken noodle soup recipe is so hearty, loaded with juicy chicken, tender egg noodles, and fresh vegetables all simmered in a flavorful chicken broth.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 352 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 1 tablespoon butter
  • 1 medium onion
  • 2 large carrots
  • 2 ribs celery
  • 1 teaspoon poultry seasoning
  • 1 teaspoon all-purpose flour
  • salt to taste
  • black pepper to taste
  • 6 cups chicken broth homemade or low sodium
  • 1 bay leaf
  • 6 ounces egg noodles measured dry
  • 2 cups cooked chopped chicken ½-inch pieces
  • 3 tablespoons chopped fresh parsley

Instructions

    Cup of Yum
  1. Dice the onion. Heat butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, 2-3 minutes.
  2. While the onion is cooking, slice the carrot and celery ¼-inch thick. Add to the pot and cook for 2-3 minutes or until the onion is soft.
  3. Stir in the poultry seasoning, flour, salt and pepper to taste, and cook for 1 minute more.
  4. Add the broth and bay leaf, turn the heat up to medium-high and bring to a boil. Stir in noodles* and reduce heat to a simmer. Cook until noodles are tender (this can vary by brand), approximately 7 minutes.
  5. Add chicken and cook 1 minute more or until heated through.
  6. Stir in parsley and remove bay leaf before serving.

Notes

  • Add up to 8 cups of broth or as preferred. 
  • You can use raw chicken breasts in this recipe. Add them with the broth and let simmer 10 minutes before adding the noodles. Add the noodles and once the noodles are cooked, remove the chicken breasts and shred. Add back to the pot before serving.
  • If serving the whole soup, cook pasta right in the pot. This flavors the noodles and very slightly thickens the soup.
  • *For leftovers, cook the pasta separately (in salted water or broth) and add to each serving. Noodles will continue to soak up the liquid if left too long.
  • Use any type of noodles, dry/fresh/frozen cook for 1 minute less than indicated on the package. 
  • We sometimes add additional vegetables. Any of the following are great in this chicken noodle soup:
  • 2 cups chopped broccoli or cauliflower, sliced zucchini, 1 cup corn kernels, ½ diced red bell pepper, sliced mushrooms, chopped spinach, or kale. 
  • ½ diced red bell pepper, sliced mushrooms, chopped spinach, or kale. 

Nutrition Information

Calories 352 (18%) Carbohydrates 39g (13%) Protein 30g (60%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 103mg (34%) Sodium 1415mg (59%) Potassium 771mg (22%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 5504IU (110%) Vitamin C 32mg (36%) Calcium 80mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 352

% Daily Value*

Calories 352 18%
Carbohydrates 39g 13%
Protein 30g 60%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 103mg 34%
Sodium 1415mg 59%
Potassium 771mg 16%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 5504IU 110%
Vitamin C 32mg 36%
Calcium 80mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.