Classic Homestyle Chicken Noodle Soup is the perfect soup for sick days, cold and chilly nights, or when you need a good pick me up. Made from scratch this easy cure-all soup recipe has chunks of chicken, celery, carrots simmered in a flavourful broth and ready in under an hour! It will give you and the family all the warm, cozy and feel-good feelings!
If you love this feel-good recipe, check out my Traditional Jamaican Pumpkin Beef Soup or my Italian Wedding Soup!
Classic Homestyle Chicken Noodle Soup
Living in Canada, this is a classic soup sold at almost every restaurant especially during the fall and cold, long winter seasons. It’s also a soup that brings back so many memories. Growing up with Jamaican parents, they would always make pumpkin chicken soup which was more on the thicker side. I however loved soup that was on the more thin side, like a broth with a few veggies and chicken. My mom would break her traditional style of cooking chicken soup, just to please me and my taste buds – especially when I was sick. So now, I’m sharing this Classic Homestyle Chicken Noodle Soup recipe with you. Hoping you will enjoy as much as I do!
Here are some other reasons why I love this Classic Homestyle Chicken Noodle Soup:
- It’s a feel good, warm and cozy soup recipe that will have the whole family smiling and feeling good
- This is a cure-all type of soup that’s healthy and tastes incredible and is easy to make from scratch
- Has homey classic flavours that you’re sure to love
Looking for More Soup Recipes? Check these Out…
Healthy Hearty Italian Sausage Tortellini Soup
Traditional Jamaican Pumpkin Beef Soup
Here’s the Ingredients You Need to Make Classic Homestyle Chicken Noodle Soup
Bone-In, Skinless Chicken Thighs
Salt & Fresh Cracked Black Pepper
Olive Oil or Butter
Fresh Parsley, Dill or Cilantro
Sriracha or Hot Sauce, optional
Freshly Squeezed Lemon Juice, optional
How to Make Chicken Noodle Soup from Scratch
- Sauté Vegetables & Pan Sear Chicken. Add butter or olive oil to large dutch oven or stockpot, sauté diced celery, carrots, and onions over medium-high heat. Remove, then sear chicken until browned on both sides.
- Add Chicken Broth. Return vegetables to stockpot, add bay leaves and chicken broth bringing to a boil, then reduce to a simmer and cook for 30-40 minutes until chicken cooked through. Remove chicken, and shred.
- Add Noodles and Shredded Chicken. Cook noodles for an additional 8-10 minutes depending on the type of noodles you use.
- Add Herbs & Adjust Seasoning. When ready to serve, stir in fresh herbs (parsley, cilantro, dill), season with additional salt and pepper if needed, and serve immediately.
- Add Optional Garnishes. Sriracha or hot sauce, chilli peppers or flakes and a squeeze of freshly squeeze lemon juice.
What’s the Difference Between Chicken Stock & Chicken Broth?
The main difference between chicken stock and chicken broth is broth is made from meat and often times vegetables. Whereas, stock is made from bones.
Although both very flavourful and amazing, stock often lends a richer flavor, due to the gelatin released by long-simmering bones. Broth tends to be thinner due to the absence of this gelatinous component and is often cooked in less time.
What is Mirepoix?
Mirepoix is a sautéed mix of aromatics such a garlic and onion as well as vegetables such as celery and carrot. It is often the fundamental and essential first layer of flavor to many recipes especially soups and stews.
See My Story Below for Step-by-Step Instructions!
How to Save Time Making Chicken Noodle Soup
To save time, use leftover chicken you may have on hand or store-bought rotisserie chicken! It’ll cut down the time, but the flavour won’t be compromised!
How to Store Classic Homestyle Chicken Noodle Soup
You can store this chicken noodle soup in an airtight container in the refrigerator for up to 3 days, or keep frozen for up to 3 months. However, if you aren’t planning on eating immediately, you might want to hold off on adding the noodles. As the soup sits, the noodles will soak up the broth. To avoid this, leave the noodles out then refrigerate or freeze the soup.
How to Reheat Classic Homestyle Chicken Noodle Soup
When ready to reheat this soup, do so by bringing the soup to a low simmer on stovetop in a pot and add a fresh handful of noodles. Cook until they are done, then enjoy!
Benefits of Eating Chicken Noodle Soup
Whenever sick, you will often be told you can, or you want to eat a bowl of Chicken Noodle Soup. This is for food reason, it always contains chicken broth which is full of flavour, vegetables usually celery, carrots, and onion that are full of vitamin A, C and antioxidants, chicken contains high amounts of protein, and noodles which are comforting.
Chicken Noodle Soup Benefits when Sick
If sick, the steam, hot liquid and heat especially if adding sriracha or hot sauce help to clear congestion your sinuses and mucus improving air flow. The vegetables as mentioned above are a great source of vitamins and minerals helping to support a healthy and strong immune system. The broth, which is usually clear helps to clear congestion, help you stay hydrated and overall give you a warm sensation from the inside out.
Classic Homestyle Chicken Noodle Soup FAQ & Tips
Do you cook the chicken before putting it in soup?
There is no need to thoroughly cook the chicken first. I like to pan sear the chicken in the stock pot just to lock in some of the flavours, also those brown bits on the bottom of the pot add so much additional flavour.
When do you add salt? Do you season the soup?
Once you have shredded your chicken and returned to the pot with vegetables taste test your soup broth. Add salt or seasoning salt a 1/2 teaspoon at a time until desired flavour is reached. Allow soup time to simmer in-between for the flavours to develop.
There is also no need to heavily season your soup. Salt and pepper is what most use, however I add garlic and onion powder to the chicken for an extra kick of flavour. The flavour will come from the chicken and the stock or broth.
- Choose a Great Broth. This is what brings the extra flavor to this soup recipe. If you have a low quality, sodium ridden broth, your soup will reflect that. This is what I used, Knorr Chicken Homestyle Stock.
- Use Chicken Thighs. Dark meat contains more fats than white meat i.e chicken breasts. Thighs have so much flavour, are tender and and so juicy. You can use chicken breast, but the flavour is in the fat and bones of the thighs.
What to Add to Chicken Noodle Soup for Flavour
There are a few ways you can change up traditional chicken noodle soup, here are a few ingredients to add in:
- Cream, add a few tbsp to a 1/4 cup of cream to create a creamy soup. Adjust measurement as desired.
- Fresh Herbs, don’t be afraid to season your soup with fresh herbs like cilantro, parsley, thyme, and dill.
- Sriracha or Hot Sauce, heat it up! Love adding spice to the soup, especially when sick – see note above.
- Crusty Bread & Cheese, I love serving my chicken noodle soup with warm crusty bread, cheese or crackers.
- Freshly Squeezed Lemon Juice, this add a unique tang and elevates the flavours of the soup.
Other Warming Soup Recipes You’ll Enjoy
Creamy Instant Pot Butternut Squash Soup & Italian Wedding Soup
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Classic Homestyle Chicken Noodle Soup
- Large Stockpot or Dutch Oven
- 5-6 Bone-In Skinless Chicken Thighs
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1/2 tsp Fresh Cracked Black Pepper
- 2 tbsp Olive Oil or Butter
Classic Homestyle Chicken Noodle Soup
- 2 Carrots large, peeled and diced
- 3 Celery Stalks diced
- 1 Onion large. diced
- 2 Bay Leaves
- 10 cups Chicken Broth/Stock or 10 cups Water and 3 Chicken Bouillon Cubes
- 2 1/2 cups Egg Noodles
- Salt & Freshly Cracked Pepper to taste
- 2 tbsp Fresh Parsley, Dill or Cilantro chopped
- Sriracha or Hot Sauce optional, to taste
- 2 tsp Freshly Squeezed Lemon Juice optional, to taste
- Season chicken thighs with garlic powder, onion powder, salt, and freshly cracked black pepper, mix until well coated and set aside. Peel and dice carrots, onion and celery, set aside.
- Over medium-high heat in a large stockpot or dutch oven, heat olive oil or butter. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften and become fragrant. Around 4 to 5 minutes, then transfer to a bowl and set aside. In the same pot, sear chicken thighs until browned on both sides.
- Add chicken broth/stock, bay leaves, and return vegetables to the pot and bring to a boil. Once at a boil, reduce heat and allow to simmer, covered, until the chicken is cooked through, around 30-40 minutes.
- Remove chicken from pot, place on a large plate and let cool. Shred chicken using 2 forks into small bite sized pieces, discarding bones.
- Taste test your soup, and adjust seasoning as desired. Stir in chicken and egg noodles, cook for an additional 8-10 minutes depending on the type of noodles you use.
- When ready to serve, stir in fresh herbs, season with additional salt and pepper if needed, and serve immediately.
- Optional add-ins: sriracha or hot sauce, chilli peppers or flakes
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.
CaritaJanuary 9, 2022 at 9:41 pm
This recipe was just in time for my sick family. The instructions were so easy to follow and my husband said it’s THE best chicken noodle soup he’s ever had. Definitely adding this to the round up!
ChristineAugust 13, 2022 at 10:57 am
I’m using drumsticks. Let’s see how it turns out!