Homemade Chicken Noodle Soup Recipe |

This Chicken Noodle Soup Recipe is a great option for leftover chicken or just an easy and delicious family meal.  There’s nothing more comforting on a cold or rainy night than a warm bowl of Homemade Chicken Noodle Soup. Here’s the recipe for you to make this quick and delicious soup for yourself:

homemade chicken noodle soup

Homemade Chicken Noodle Soup

 I love to eat soup on cold or rainy nights.

If you are looking for a cozy, comfort food soup that is easy to make, then you might like my recipes for Baked Potato Soup, Easy Tortellini Soup Recipe, and Black Bean Soup

homemade chicken noodle soup recipe

Fall, in my humble opinion, is the perfect time to dig into a warm bowl of homemade soup.

homemade chicken noodle soup recipe

It’s also a good “go to” when your not feeling well. A warm bowl of this soup will most definitely lift your spirits.

homemade chicken noodle soup recipe

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homemade chicken noodle soup recipe

Here’s the recipe printable for you:

homemade chicken noodle soup recipe

Chicken Noodle Soup Recipe

Delicious and easy homemade chicken noodle soup recipe.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Servings: 10 -12 servings
Calories: 89cal
Author: Melissa


  • 2 tbsp. Olive Oil
  • 1 cup Celery washed and cut
  • 1 medium Onion sweet onion like Vidalia
  • 1 cup Carrots washed and cut – or – my super fast time saver alternative – use baby carrots
  • 2 cups Chicken breast I usually pull the leftover white meat from the breasts in large chunks, but I've also used 2 chicken breasts, chopped
  • 12 cups Chicken Broth 3 (48 oz.) containers of broth
  • 1 8 oz. Egg Noodles
  • 3 Bay leaves
  • ½ tsp. salt
  • ½ tsp. ground pepper


  • In a large pot, heat olive oil
  • Add cut-up vegetables, and saute over low-medium heat for about 10 minutes or onions are translucent and vegetables are getting tender
  • Add cut-up chicken – continue to cook for a few more minutes – or until chicken is cooked through
  • Add broth, bay leaves, salt, and pepper, and noodles
  • Boil with lid on, until noodles are cooked – about 12- 15 min.
  • Lower to simmer, and continue to simmer for about 15 minutes.
  • Take the bay leaves out & Enjoy


  • This soup gets better with age. Leftovers are even better than the first time around.
  • If you don’t want the noodles to get really soft, like I do – you can skip simmering for 15 minutes. Just serve the soup as soon as the noodles are cooked through.
  • store soup in an airtight container in the refrigerator for up to 3 days
nutrition facts are only an estimate 


Calories: 89cal | Carbohydrates: 4g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 25mg | Sodium: 1194mg | Potassium: 249mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2202IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.4mg

~Melissa – KidFriendlyThingsToDo.Com 

5 from 1 vote (1 rating without comment)

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