Homemade Chicken Noodle Soup

This cozy, pantry-friendly bowl of Homemade Chicken Noodle Soup is exactly what you want when you need something warm, restorative, and quick to pull together. It uses seared boneless chicken, a creamy boost from condensed cream of chicken soup, plenty of vegetables, and tender egg noodles for a comforting texture. If you prefer a lighter clear broth version, take a look at this classic chicken noodle soup guide for tips on making a less creamy, more traditional pot.

Why you’ll love this dish

This recipe hits the sweet spot between fast weeknight cooking and homey comfort food. It’s:

• Kid-friendly and mild, yet aromatic enough for adults.
• Budget-conscious: basic pantry staples and frozen egg noodles keep costs down.
• Make-ahead friendly: flavors deepen after resting or reheating.

“A weeknight lifesaver—rich, soothing, and the noodles never get gummy.” — a happy home cook

When to make it: cold evenings, when someone’s under the weather, or anytime you want leftovers that taste even better the next day.

Step-by-step overview

You’ll sear seasoned chicken briefly, cook aromatics and vegetables in the same pot for flavor, then add broth and condensed cream of chicken soup to build a slightly creamy base. Thawed egg noodles and chopped cooked chicken go back in to finish simmering until the noodles are tender. The whole process is straightforward and mostly stovetop—about 40–50 minutes total, most of which is hands-off simmer time.

What you’ll need

• 1½ pounds boneless, skinless chicken breasts (cut in half lengthwise before cooking)
• 2 tablespoons olive oil
• ½ teaspoon black pepper (plus extra to taste)
• ½ teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon paprika
• 3 tablespoons butter
• ½ medium yellow onion, diced
• 4 celery ribs, diced
• 4 medium carrots, peeled and sliced into rounds
• 3 teaspoons garlic, minced (about 3 cloves)
• 10 cups low-sodium chicken broth
• 2 (10.5 oz) cans condensed cream of chicken soup
• ½ teaspoon dried thyme
• ½ teaspoon ground sage
• ¼ teaspoon rosemary (crushed or ground)
• 2 bay leaves
• 16 ounces frozen egg noodles, thawed and separated

Ingredient notes and substitutions:

• Use chicken thighs for more flavor and forgiving texture—adjust sear time slightly.
• If you’d rather a clear broth, omit the condensed cream of chicken soup and add 1–2 cups whole milk or a slurry of cornstarch and cold water at the end to thicken slightly.
• Fresh egg noodles can replace frozen—add them toward the end and follow package timing.

Step-by-step instructions

1. Thaw frozen egg noodles so they separate easily. Cut chicken breasts in half lengthwise. Season both sides with ½ teaspoon black pepper, ½ teaspoon Italian seasoning, ½ teaspoon onion powder, and ½ teaspoon paprika.
2. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add seasoned chicken and cook 3–4 minutes per side until golden and just cooked through. Remove chicken to a cutting board and chop into bite-sized pieces.
3. Reduce heat to medium; add 3 tablespoons butter to the same pot and let it melt. Add diced onion, celery, and carrots. Sauté 5–7 minutes until softened. Stir in 3 teaspoons minced garlic and cook 30–45 seconds until fragrant.
4. Pour in 10 cups low-sodium chicken broth and both cans of condensed cream of chicken soup. Stir until the soup is mostly incorporated into the broth. Add ½ teaspoon dried thyme, ½ teaspoon ground sage, ¼ teaspoon rosemary, and 2 bay leaves. Bring the pot to a gentle simmer.
5. Separate the thawed egg noodles and add them to the pot along with the chopped cooked chicken. Reduce heat to low, cover, and simmer for 20–25 minutes until noodles are tender and flavors have melded. Stir occasionally to prevent sticking.
6. Remove bay leaves, taste and adjust seasoning with salt and more black pepper if needed. Serve warm.

Timing tip: If you want the noodles to stay firm for leftovers, cook them separately and add to bowls just before serving.

Best ways to enjoy it

Serve this soup in deep bowls with a few finishing ideas:

• Crusty bread, garlic toast, or warm biscuits for dunking.
• A sprinkle of chopped fresh parsley or chives brightens the bowl.
• Add a squeeze of lemon for brightness if the soup feels too rich.
• For a heartier meal, serve alongside a simple green salad or roasted vegetables.

Storage and reheating tips

• Refrigerator: Cool to room temperature and store in airtight containers for up to 3–4 days.
• Freezing: The cream and egg noodles can change texture when frozen. For best results, freeze the soup without the noodles; store up to 3 months. Thaw in the fridge overnight and add fresh or reheated cooked noodles when serving.
• Reheating: Gently rewarm on the stovetop over low heat, stirring occasionally. If soup is too thick, thin with a splash of broth or water. Reheat until it reaches 165°F (74°C). Microwave reheating is fine for single servings—cover and heat in 30–60 second bursts, stirring between intervals.

Food-safety note: Always cool soup quickly (shallow containers, refrigerate within 2 hours) to prevent bacterial growth.

Pro chef tips

• Don’t over-sear the chicken; you want a golden exterior but juicy interior. It will finish cooking in the simmer.
• Use low-sodium broth so you can control the seasoning; canned condensed soup adds salt.
• Sauté the veggies until just tender—this preserves slight bite and color.
• If the soup tastes flat after simmering, a small splash (1–2 teaspoons) of apple cider vinegar or lemon juice brightens flavors without making it sour.

Creative twists

• Add a touch of heat by stirring in red pepper flakes or a tablespoon of harissa paste for a spiced version.
• Swap the cream of chicken soup for cream of mushroom to deepen umami notes.
• For a Mediterranean spin, finish with a handful of chopped dill and a drizzle of olive oil.
• Want bolder aromatics? Try the ginger-forward approach found in this classic ginger-garlic chicken noodle soup for inspiration—ginger lifts the broth and helps if someone’s got a cold.

Helpful cooking tips

• Thaw noodles in the fridge overnight or run under cold water until they separate—do not cook frozen clumps directly.
• If using store-bought rotisserie chicken, stir it in at step 5 and reduce simmer time by 10 minutes.
• Taste at the end for salt; canned soups can add surprise sodium.
• If you prefer smaller noodle pieces for kids, roughly chop after simmering.

Common questions

Q: How long does this take from start to table?
A: Active prep is about 15–20 minutes (seasoning, searing, chopping). Simmering and noodle cooking add 30–35 minutes, so plan on roughly 45–55 minutes total.

Q: Can I use rotisserie or leftover cooked chicken?
A: Yes—add shredded or chopped cooked chicken in step 5 and shorten the simmer so the meat doesn’t dry out.

Q: Is it okay to freeze the fully assembled soup?
A: You can, but texture may change—egg noodles often soften or break down. For best results, freeze without noodles and add fresh or pre-cooked noodles after reheating.

Q: Can I make this dairy-free?
A: Replace the condensed cream of chicken soup with an extra 2 cups of broth and a cornstarch slurry (1–2 tbsp cornstarch mixed with cold water) to thicken; omit butter or use a dairy-free alternative.

Q: How can I keep noodles from getting mushy in leftovers?
A: Cook noodles separately and combine just before serving, or only add noodles to the portion you’ll eat that day.

Enjoy the warmth—and feel free to tweak seasonings to match what your family prefers.

Homemade Chicken Noodle Soup

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A cozy, pantry-friendly bowl of chicken noodle soup that’s warm, restorative, and quick to make.

• Author: ayoboyo021gmail-com
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: None

Ingredients

Scale 1x2x3x

• 1½ pounds boneless, skinless chicken breasts (cut in half lengthwise)
• 2 tablespoons olive oil
• ½ teaspoon black pepper (plus extra to taste)
• ½ teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon paprika
• 3 tablespoons butter
• ½ medium yellow onion, diced
• 4 celery ribs, diced
• 4 medium carrots, peeled and sliced into rounds
• 3 teaspoons garlic, minced (about 3 cloves)
• 10 cups low-sodium chicken broth
• 2 (10.5 oz) cans condensed cream of chicken soup
• ½ teaspoon dried thyme
• ½ teaspoon ground sage
• ¼ teaspoon rosemary (crushed or ground)
• 2 bay leaves
• 16 ounces frozen egg noodles, thawed and separated

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Instructions

1. Thaw frozen egg noodles so they separate easily. Cut chicken breasts in half lengthwise and season both sides with black pepper, Italian seasoning, onion powder, and paprika.
2. Heat olive oil in a large pot over medium-high heat. Add seasoned chicken and cook for 3–4 minutes per side until golden and just cooked through. Remove chicken to a cutting board and chop into bite-sized pieces.
3. Reduce heat to medium; add butter to the same pot and let it melt. Add diced onion, celery, and carrots. Sauté for 5–7 minutes until softened. Stir in minced garlic and cook for 30–45 seconds until fragrant.
4. Pour in chicken broth and both cans of condensed cream of chicken soup. Stir until mostly incorporated. Add dried thyme, ground sage, rosemary, and bay leaves. Bring to a gentle simmer.
5. Separate thawed egg noodles and add them to the pot along with chopped cooked chicken. Reduce heat to low, cover, and simmer for 20–25 minutes until noodles are tender.
6. Remove bay leaves, taste, and adjust seasoning with salt and more black pepper if needed. Serve warm.

Notes

For a lighter soup, omit the condensed cream of chicken soup and add 1–2 cups whole milk or a cornstarch slurry at the end to thicken. Store leftovers in airtight containers for up to 3–4 days.