The Best Homemade Chicken Noodle Soup is made with tender homemade egg noodles to warm your heart and soul on a chilly day. It’s a classic–only elevated.
We’re plodding through another wave of polar vortex storms and I can’t get enough of warm soups and fresh bread to go along with it. One of my all time favorite soups is a good classic chicken noodle because it’s simple, delicious, and oh so comforting! The only thing better than chicken noodle soup is the BEST chicken noodle soup. What exactly makes the best chicken noodle soup, you ask? Why, homemade egg noodles, of course!
Don’t let the homemade noodles scare you away from making this recipe. They are incredibly simple to make with only 3 ingredients. It’s well worth the 20 minutes of extra effort. Feel free to use leftover chicken to make of for the time spent on the noodles. I wouldn’t steer you wrong!
Start with a trio of carrots, celery and sweet yellow onions, then add some garlic to the mix. Give them a quick sauté and then add the remaining ingredients, save the noodles.
Make the noodles while the rest of the soup is simmering away. Toss the noodles in the pot during the last 3 to 5 minutes of cooking. The fresh noodles will cook rather quickly, so keep an eye on them. The tender chew of fresh noodles really elevates the flavor of the soup!
All in all, the best homemade chicken noodle soup is ready in an hour. I don’t think that’s too much to ask for a big bowl of steamy comfort on a cold day.
The BEST Homemade Chicken Noodle Soup will warm your heart and soul.
Yields 6 Servings
The Best Chicken Noodle Soup is made with tender homemade egg noodles will warm your heart and soul on a chilly day. It's a classic--only elevated.
25 minPrep Time
35 minCook Time
1 hrTotal Time
- ½ Tbs. unsalted butter
- ½ Tbs. light olive oil
- 1 C. diced yellow onion
- 2 C. sliced carrots
- 1 ½ C. sliced celery (leaves included)
- 1 tsp. kosher salt
- ½ tsp. white pepper (or a scant ½ tsp. black pepper)
- 2 tsp. dried parsley
- ¼ tsp. dried thyme
- 8 C. (2 quarts) low sodium chicken stock
- 2 ½ C. cooked boneless skinless chicken breast, diced or shredded
- 1 lb. homemade egg noodles
- Melt the butter with the light olive oil in a large stock pot set over medium heat. Once the butter is bubbly, add the onions, carrots, celery, and seasonings. Stir to coat the vegetables and continue to cook until onions are translucent; stirring frequently.
- Add the chicken stock to the pot, along with the cooked chicken. Bring to a boil. Reduce the heat back to medium and add the homemade egg noodles. Homemade egg noodles require less time to cook than dried, packaged noodles—2 minutes for fresh or 5 minutes for dried/frozen.
- Serve immediately. Leftover soup may be covered and refrigerated once cool for up to two days.
This recipe was developed using homemade egg noodles. If substituting dried/packaged noodles, cook according to package directions. Please note that dried/packaged noodles will absorb more liquid while cooking, so adding more broth may be required.
Rose Martine says
Julie Menghini says