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Homemade Chicken Noodle Soup

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When someone in this house is under the weather, or it’s just cold and gray outside, this is the soup I make. Tender chicken, hearty noodles, and a rich golden broth.

Everything cooks in one pot, and most of the time is hands-off. It’s the kind of recipe you memorize after making it twice.

I make it in my Staub cast iron pot, which holds heat beautifully for soups. And one thing I’ve learned: taste and adjust the salt at the very end, once everything has had time to mingle. If you’re making it ahead, the noodles keep soaking up broth as it sits, so have a little extra on hand when you reheat.

Homemade Chicken Noodle Soup

Classic comfort soup with your choice of rotisserie or homemade shredded chicken, hearty veggies, and egg noodles.
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Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 cups chicken stock
  • 1 chicken bouillon cube for the soup base
  • 1 tablespoons Italian seasoning
  • 1 teaspoons lemon pepper
  • 1 cups carrots diced
  • 1 cups celery diced
  • 1 onion diced
  • 2 cups egg noodles
  • 1 tablespoons garlic minced
  • 1 tablespoons butter
  • 2 cups shredded chicken — rotisserie or see homemade option below
  • 1 tablespoons oil for sweating onions
  • 2 boneless skinless chicken breasts — only if making your own shredded chicken skip if using rotisserie
  • 1 chicken bouillon cube — only for poaching liquid skip if using rotisserie

Method
 

  1. Poach and shred the chicken (skip if using rotisserie): Place 2 boneless skinless chicken breasts — only if making your own shredded chicken, skip if using rotisserie in a pot, cover with water, and add 1 chicken bouillon cube — only for poaching liquid, skip if using rotisserie. Bring to a boil, then reduce to a simmer for about 15 minutes or until internal temp reaches 165°F. Shred once cool enough to handle.
  2. Sweat the onion: Heat 1 tablespoons oil, for sweating onions in a large pot over medium heat. Add 1 onion, diced and sweat until softened.
  3. Add carrots and celery: Add 1 cups carrots, diced and 1 cups celery, diced, cooking until they start to soften.
  4. Stir in 1 tablespoons garlic, minced and 1 tablespoons butter, cooking until fragrant.
  5. Add 1 tablespoons Italian seasoning and 1 teaspoons lemon pepper.
  6. Add stock and bring to a boil: Pour in 8 cups chicken stock and add 1 chicken bouillon cube (for the soup base). Bring to a boil.
  7. Add noodles and turn off heat: Stir in 2 cups egg noodles, then turn off the heat — residual heat finishes cooking the noodles without turning them mushy.
  8. Stir in the chicken: Add 2 cups shredded chicken — rotisserie, or see homemade option below (rotisserie or your homemade batch) and stir to combine. Taste and adjust seasoning before serving.

Want to see everything else in my kitchen? Check out my full Shop My Kitchen list for more of what I use and love.