Homemade Chicken Noodle Soup Recipe
I’m convinced there’s something almost magical about homemade chicken noodle soup – the way tender chicken falls apart at the touch of a spoon, how egg noodles soak up every drop of that golden broth, and the simple vegetables that somehow create the most comforting bowl imaginable. Sure, you could grab a can from the store, but trust me, once you understand how ridiculously simple it is to make this soul-warming masterpiece from scratch, you’ll wonder why you ever settled for anything less.
Why You’ll Love this Homemade Chicken Noodle Soup
Comfort, pure and simple—that’s what you get with this homemade chicken noodle soup. I’m talking about the kind that warms you from the inside out, the recipe that’ll become your go-to when life gets messy.
What makes this version special? I use real chicken breasts, not leftovers. The vegetables get perfectly tender, not mushy.
And here’s my secret weapon—Monterey Jack cheese stirred right in. Trust me, it transforms ordinary soup into something extraordinary.
Plus, your kitchen will smell absolutely incredible while it simmers. Who doesn’t want that kind of aromatherapy working overtime?
What Ingredients are in Homemade Chicken Noodle Soup?
Making homemade chicken noodle soup doesn’t require a trip to some specialty store or ingredients you can’t pronounce. Most of what you need is probably sitting in your pantry or fridge right now, which makes this recipe perfect for those spontaneous soup cravings. I mean, who plans comfort food anyway?
The beauty of this recipe lies in its simplicity. We’re talking basic vegetables, egg noodles, and chicken breasts—nothing fancy, just wholesome ingredients that work together like they were meant to be. The only ingredient that might surprise you is the Monterey Jack cheese, but trust the process on this one.
Ingredients:
- 2-3 chicken breasts
- 2 cups chopped celery
- 1 cup chopped carrot
- 1/2 cup onion
- 2-3 garlic cloves, minced
- 1 large bay leaf
- 8 cups water or chicken broth
- 1 lb dried egg noodles
- 6 ounces Monterey Jack cheese, shredded
- Salt and pepper to taste
Ingredient Notes and Tips
The chicken broth versus water debate is real, and I’m firmly in the broth camp. Sure, water works fine, but using chicken broth gives you that rich, deep flavor that makes people ask for your secret. If you’re watching sodium, go for the low-sodium version and season to taste later.
Don’t overthink the vegetables here. Standard celery, carrots, and onion create that classic flavor profile we all crave. Just make sure your celery pieces aren’t too big—nobody wants to wrestle with stringy celery in their spoon. As for the carrots, dice them on the smaller side so they cook evenly with everything else.
The Monterey Jack cheese might seem random, but it melts beautifully and adds this subtle creaminess without making the soup heavy. Cheddar works too if that’s what you have, but avoid anything too sharp or it’ll compete with the other flavors. And please, shred it yourself—the pre-shredded stuff has coatings that don’t melt as smoothly.
How to Make this Homemade Chicken Noodle Soup
Making this soup is basically the cooking equivalent of a warm hug, and honestly, it’s harder to mess up than you might think. The process follows a logical flow that builds flavor at each step, so even if you’re the type of person who burns water (we’ve all been there), you can handle this.
Start with the Foundation
First things first: get your 2-3 chicken breasts, 1/2 cup of chopped onion, 2-3 minced garlic cloves, and that 1 large bay leaf into a pot with your 8 cups of water or chicken broth. This is where the magic starts happening. Bring everything to a boil and let it bubble away until the chicken reaches that perfect point where it practically falls apart when you touch it.
We’re talking tender enough that you could shred it with a fork without any real effort. The chicken is done when you can easily pull it away from the bones—though since we’re using boneless breasts here, you’re looking for that fork-tender texture where the meat wants to fall apart naturally.
Don’t rush this step because undercooked chicken in soup is nobody’s friend, and overcooked chicken turns into rubber nuggets that even your dog might judge you for.
Build the Vegetable Base****
Once your chicken reaches that perfect tenderness, fish it out of the pot and set it aside to cool. Don’t dump that beautiful broth though—that’s liquid gold right there. While the chicken cools down enough that you won’t burn your fingertips, toss your 2 cups of chopped celery and 1 cup of chopped carrots right into that same flavorful broth.
This is when your kitchen starts smelling like someone’s grandmother lives there, which is always the goal. Let those vegetables simmer while you deal with the chicken, and by the time you’re ready for the next step, they’ll be getting nice and tender.
Prep and Return the Chicken
Here’s where things get hands-on, but in a therapeutic way. Take that cooled chicken and cut it into bite-sized pieces—think chunky enough to feel substantial on your spoon but not so big that you’re trying to fit a whole chicken breast in your mouth.
There’s no wrong way to do this, really, as long as the pieces make sense for eating. Toss those chicken pieces right back into the pot with your simmering vegetables. Everything’s coming together now, and honestly, you could probably eat it just like this if you were desperate enough for comfort food.
Add the Noodles
Wait until your vegetables are almost tender before adding that full pound of dried egg noodles. This timing matters more than you’d think because nobody wants mushy vegetables or crunchy pasta. The vegetables should have just a tiny bit of bite left when the noodles go in, because everything’s going to keep cooking together.
Let everything simmer until both the pasta and vegetables reach that perfect doneness. The noodles should be tender but not falling apart, and the vegetables should be soft enough to cut with your spoon but not mushy enough to disappear entirely.
Season and Finish
Now comes the part where you get to play chef and adjust everything to your taste. Add salt and pepper gradually—start with less than you think you need because you can always add more, but you can’t take it back once it’s in there.
Here’s where that 6 ounces of shredded Monterey Jack cheese comes into play. Sprinkle it right on top and stir it in, watching it melt into creamy ribbons throughout the soup. This step is optional according to the recipe, but honestly, why would you skip the cheese?
It adds this subtle richness that transforms the soup from good to the kind that makes people ask for the recipe. The whole process probably takes about an hour from start to finish, but most of that time is just waiting for things to cook while you do other stuff.
It’s the kind of recipe that works with your schedule instead of demanding your complete attention, which makes it perfect for those days when you want homemade comfort food without the stress.
Homemade Chicken Noodle Soup Substitutions and Variations
The beauty of chicken noodle soup lies in its flexibility—this isn’t some finicky French technique that falls apart if you sneeze wrong.
I can swap egg noodles for rice, orzo, or even broken spaghetti without causing culinary chaos.
Don’t have celery? Use parsnips or fennel. Skip the Monterey Jack and try cheddar, Parmesan, or go cheese-free entirely.
I sometimes throw in leftover rotisserie chicken instead of cooking breasts from scratch, because who’s time for that on a Tuesday?
Want more vegetables? Add corn, peas, or mushrooms. This soup forgives everything.
What to Serve with Homemade Chicken Noodle Soup
Chicken noodle soup stands beautifully on its own, but I’m not one to turn down an excuse for crusty bread. A warm baguette or dinner rolls make perfect dunking companions.
I also love serving crackers alongside—saltines, oyster crackers, or even buttery Ritz work wonderfully.
For something heartier, consider a simple side salad with vinaigrette to cut through the soup’s richness.
Grilled cheese feels almost mandatory, doesn’t it? The combination screams comfort food.
If you’re feeling fancy, cornbread adds a slightly sweet contrast that surprises guests every time.
Final Thoughts
Honestly, this soup recipe feels like a warm hug in a bowl, and I can’t think of many things that beat that kind of comfort.
When life gets chaotic, I always find myself craving something simple yet satisfying. This chicken noodle soup delivers exactly that.
Sure, it takes some time to simmer properly, but most of that’s hands-off cooking while you tackle other things.
The beauty lies in its flexibility. Too much celery? No problem. Prefer different noodles? Go for it.
This recipe forgives mistakes and adapts to whatever’s lurking in your fridge, making it perfect for both beginners and seasoned cooks.
Homemade Chicken Noodle Soup
Ingredients
- 2-3 chicken breasts
- 8 cups water or chicken broth
- 1/2 cup chopped onion
- 2-3 garlic cloves minced
- 1 large bay leaf
- 2 cups chopped celery
- 1 cup chopped carrot
- 1 lb dried egg noodles
- 6 ounces Monterey Jack cheese shredded
- Salt and pepper to taste
Instructions
- In a large pot, combine chicken breasts, onions, minced garlic, bay leaf, and water or chicken broth. Bring to a boil.
- Boil until chicken can be easily pulled away from the bones, about 30-45 minutes.
- Remove chicken from pot and set aside to cool until safe to handle.
- Add chopped celery and carrots to the broth and bring back to a simmer.
- While vegetables cook, shred or cut the cooled chicken into bite-sized pieces.
- Return chicken pieces to the pot with the simmering vegetables.
- Continue simmering until vegetables are almost tender, about 10-15 minutes.
- Add dried egg noodles to the pot and simmer until pasta and vegetables are fully cooked, about 8-12 minutes.
- Season with salt and pepper to taste.
- Remove bay leaf before serving. Sprinkle shredded cheese on top if desired and stir gently.
Notes
- Using chicken broth instead of water creates a much richer, more flavorful soup base
- Don’t overcook the noodles as they will continue to soften in the hot broth after cooking
- For make-ahead preparation, cook soup without noodles and add them fresh when reheating to prevent mushiness
- Feel free to adjust vegetable quantities based on preference – this recipe is very forgiving
- Leftover rotisserie chicken can be substituted for raw chicken breasts to save time
- Soup can be frozen for up to 3 months, but freeze without noodles for best results
- Add fresh herbs like parsley or thyme in the last few minutes of cooking for extra flavor
Nutrition
Frequently Asked Questions
Can I Use Rotisserie Chicken Instead of Cooking Raw Chicken Breasts?
Yes, I’d recommend using rotisserie chicken instead. Remove the meat from bones, add it during the last few minutes of cooking so it doesn’t become overcooked and tough.
How Long Does Homemade Chicken Noodle Soup Last in the Refrigerator?
I’d store your homemade chicken noodle soup in the refrigerator for three to four days maximum. I recommend keeping it in airtight containers and reheating thoroughly before serving to guarantee it’s safe to eat.
Can I Freeze Chicken Noodle Soup With Noodles Already Added?
I can freeze chicken noodle soup with noodles, but I don’t recommend it. The noodles become mushy when thawed. I’d freeze the soup without noodles and add fresh ones when reheating.
Why Do My Noodles Get Mushy When I Reheat the Soup?
I’ve found noodles get mushy when reheated because they continue absorbing liquid and breaking down. I’d recommend storing noodles separately from soup, then adding fresh ones when reheating for better texture.
What’s the Best Way to Store Leftover Chicken Noodle Soup?
I store my leftover chicken noodle soup in the refrigerator for up to three days in airtight containers. I’ll freeze portions for longer storage, keeping noodles separate to prevent them from getting mushy.