The Best Homemade Chicken Noodle Soup

Nothing beats a warm bowl of chicken noodle soup. This easy, homemade version is perfect for chilly days or when you need a cozy meal that comes together quickly. With simple ingredients and a little bit of effort, you’ll have a delicious soup that tastes like it’s been simmering all day!

Ingredients:

• 2 Tbsp Butter
• 4 Ribs Celery, diced
• 1/2 Bag Baby Carrots, diced
• 1 Tbsp Minced Garlic
• 8 C. Chicken Stock
• 1 tsp Salt
• 1/8 tsp Rosemary
• 1/8 tsp Dried Thyme
• 1/8 tsp Crushed Red Pepper (optional for heat)
• 1 Bag Amish Egg Noodles
• 3 Cans Chicken, drained
• 1-2 Tbsp Better than Bouillon

This chicken noodle soup is a true Midwest comfort food staple. It brings warmth and flavor to your table in under an hour. Perfect for family dinners or meal prep, this recipe is sure to become a favorite!

Homemade Chicken Noodle Soup

Recipe by zoeybohnenstinglCourse: SoupCuisine: American, MidwestDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

300

kcal

Ingredients

• 2 Tbsp of Butter

• 4 Ribs of Celery, diced

• 1/2 Bag of Baby Carrots, diced

• 1 Tbsp. Minced Garlic

• 8 C. Chicken Stock

• 1 tsp. Salt

• 1/8 tsp. Rosemary

• 1/8 tsp. Dried Thyme

• 1/8 tsp. Crushed Red Pepper( or none if you don’t like a kick)

• 1 bag of Amish Egg Noodles

• 3 cans of Chicken

• 1-2 Tbsp. Better than Bouillon

Directions

• Add Butter, celery, and carrots to large pot over medium-high heat until softened roughly 15 minutes . Add garlic and cook for another minute
• Add chicken stock and season the broth with rosemary, thyme, crushed red pepper, salt, and pepper. Add in Better than Bouillon as needed.
• Bring broth to boil, Add noodles until al dente. Finally, add in chicken. Taste broth again and add more seasonings, if needed.
• Serve and Enjoy

Tips & Notes:

• Want it extra hearty? Add diced potatoes or extra veggies like peas and corn.
• Prefer a thicker soup? Let it simmer a bit longer or add a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water).
• Fresh chicken option: Swap canned chicken for shredded rotisserie or boiled chicken breast.
• Make it creamy: Stir in a splash of heavy cream or milk at the end for a rich, creamy version.
• Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Freezing Tip: This soup freezes well! Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
• Gluten-Free Option: Substitute Amish egg noodles with your favorite gluten-free pasta or rice noodles.