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Homemade Chicken Noodle Soup Recipe

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Chicken noodle soup is truly good for the soul! This amazing chicken noodle soup recipe that I make from scratch is my go-to when our entire household is under the weather. I use all fresh organic ingredients. Even sipping on the soup broth helps!

If you try this recipe, share with me! Take a photo of your homemade chicken noodle soup and post on social media – tag @MarriedToMotherhood so I’ll see.

Homemade Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup
5 from 1 vote
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Organic Chicken Noodle Soup

Ingredients

  • 2 tbsp olive oil
  • 1 cup carrots - 1 1/2 large carrots peeled and sliced thin
  • 1 cup celery - 2 stalks sliced thin
  • 1 cup yellow onion - 1 medium onion peeled and diced small
  • 2 garlic cloves minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1/2 tsp dried oregano
  • 1 tsp pepper to taste
  • 12 oz wide egg noodles
  • 2 cups cooked shredded chicken
  • 3-4 tbsp fresh flat-leaf parsley leaves finely chopped
  • 1 tbsp lemon juice optional
  • salt to taste

Instructions

  1. In a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.

  2. Add the carrots, celery, and onion - saute for about 7 minutes or until vegetables begin to soften. Stir intermittently.

  3. Add the garlic and saute for another 1 to 2 minutes.

  4. Add the chicken broth, bay leaves, thyme, oregano, and pepper. Bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.

  5. If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb the broth.

  6. Add the egg noodles and boil the mixture for about 10 minutes, or until your noodles are soft and cooked through. 

  7. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. In the end, you will adjust the salt level.

  8. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1-2 minutes, or until chicken is warmed through. 

  9. Taste soup and add salt to taste. I added about one tablespoon but this will vary based on how salty the brand of chicken broth used is or is the chicken is store-bought rotisserie.

  10. Remove the bay leaves and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Recipe Notes

You can replace the fresh thyme for 1/2 tsp dried thyme.

To save time on your homemade chicken noodle soup, use store-bought rotisserie chicken.

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