Homemade Chicken Noodle Soup
This Homemade Chicken Noodle Soup recipe is wonderfully quick and easy, made from scratch with pantry staples. It’s classic comfort food in a bowl!
Servings: 6
Ingredients
- 2 tablespoons butter
- 1 medium sweet onion diced small
- 2 stalks celery diced small
- 2 medium carrots peeled and sliced
- 2 cloves garlic minced
- 1 & 1/2 teaspoons kosher salt divided
- 48 ounces low-sodium chicken broth
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon black pepper
- 2 & 1/4 cups dried egg noodles
- 1/2 pound (about 1 cup) shredded or chopped cooked, seasoned chicken breast
Instructions
- In a large pot over medium heat, melt the butter. Add in the onion, celery, carrots, and 1/4 teaspoon of the salt; sauté, stirring occasionally, until softened, about 5 minutes. Add in the garlic and cook until fragrant, 30-60 seconds.
- Pour in the broth, Italian seasoning, pepper, and remaining 1 & 1/4 teaspoons of salt. Bring to a boil, then reduce heat and gently simmer for 10 minutes.
- Add in the noodles and simmer, stirring occasionally, until tender, about 8-10 minutes.
- Stir in the chicken and heat through.
- Ladle into bowls and enjoy!
Video
Notes
- Low-sodium chicken broth or stock keeps the salt under control. Store-bought is great for convenience, though my homemade chicken stock adds a little extra depth if you have time.
- Add noodles in the last 8–10 minutes only, or they'll swell and soak up too much broth.
- Stir the chicken in at the very end and heat just 2–3 minutes; it only needs to warm through.
- This recipe is built for low-sodium broth, so taste before adding extra salt if using a saltier one.
- Any cooked chicken works: rotisserie, leftover roast, or slow cooker are all fine swaps.
- Frozen carrots or celery are fine too, just simmer a few minutes longer to compensate.
- For more heat, add red pepper flakes along with the Italian seasoning.
- Noodles keep absorbing broth in the fridge, so thin with extra broth when reheating.
- Freezes best without the noodles; cook a fresh batch after thawing.
Nutrition
Calories: 206kcal | Carbohydrates: 19g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 620mg | Potassium: 435mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3594IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg