As a child, my mama made a big pot of chicken noodle soup during the winters and whenever I was sick. It was just straight up comfort, boos. I would take a bowl of it any day of the week and twice on Sundays. She would flavor up the broth and thicken it so it had body before adding in egg noodles, lots of chicken, and veggies. This is her chicken noodle soup recipe, just the way she made it.
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How to Make Chicken Noodle Soup
These step-by-step photos show how to make chicken noodle soup with egg noodles, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chicken Noodle Soup Recipe
1. Melt butter in a large pot over medium heat and add the veggies
Season with salt and pepper, and cook until the vegetables begin to soften. Remove and set aside.
2. Add the remaining butter and sprinkle in the flour
Whisk continuously until the roux turns a light golden color and smells nutty.
3. Slowly whisk in the chicken stock, then bring to a boil
Add the shredded chicken and cooked vegetables back to the pot, reduce to a gentle simmer, and let the soup thicken slightly.
4. Stir in the egg noodles, cooking uncovered until tender but not mushy
Ladle your creamy chicken noodle soup into bowls, garnish with parsley, and serve warm!
PRO TIP: For maximum flavor use homemade chicken stock. But if you only have chicken broth (or store-bought stock), it will work out fine.
Full Chicken Noodle Soup Recipe
Chicken Noodle Soup Recipe
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Equipment
Ingredients
- 1/2 cup butter divided
- 1 large onion finely diced
- 3 celery stalks finely diced
- 5 medium carrots peeled and finely chopped
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 6 cups chicken stock
- 1 rotisserie chicken shredded
- 24 oz egg noodles
- 1/3 cup chopped parsley optional for garnish
Instructions
- Add 4 tablespoons (¼ cup) of the butter to large pot over medium heat until melted.
- Add diced onions, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then place to the side.
- Add remaining ¼ cup of butter over medium low heat. Sprinkle in flour and whisk together allowing it to brown somewhat until it becomes the color of golden brown (about 8-12 minutes)
- Whisk in chicken stock, (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
- Add the shredded chicken and cooked vegetables back to the pot. Reduce the heat to a low simmer and cook for 8–10 minutes, allowing the broth to slightly thicken and the flavors to come together.
- Add entire package of egg noodles to pot and stir to separate.
- Cook uncovered for 8–10 minutes, stirring occasionally.
- Once noodles are tender yet still firm, scoop soup into bowls, sprinkle with parsley and serve.
Notes
How to Store
- Fridge: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Just know the noodles will keep soaking up broth and get softer the longer it sits, so it will thicken up.
- Freezer: If you know you’re freezing, make the soup without the noodles. Freeze the creamy soup base for up to 3 months, then cook the noodles fresh and add them when you’re ready to serve. If you freeze it with noodles, they will be much softer once thawed.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of chicken stock or water to loosen it up if it’s too thick. You can also reheat in the microwave in short bursts, stirring in between so it heats evenly.
Nutrition
Recipe Tips
- This soup is real forgiving y’all, so add in whatever you have in the fridge. I sometimes toss in broccoli or peas.
- Give your chicken noodle soup a good taste before serving. If it’s bland, it needs more salt. Different chicken stocks have different salt levels, so trust your taste buds.
- You don’t have to babysit the noodles if you don’t want to, boos. Cook the egg noodles in a separate pot until al dente, drain, and then add them straight to your bowl. Then top with the chicken soup. When noodles cook in the soup, they need some attention so they don’t overcook.
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Serving Suggestions
- Fresh Salads: I like to pair this easy creamy chicken noodle soup with a simple cucumber and onion salad or a Caesar salad.
- Breads for Dipping: Crusty roasted garlic bread, classic garlic bread, or even plain toast are perfect for soaking up the broth.
- Dinner Rolls: Soft cheddar rolls, potato rolls or yeast rolls on the side make this soup feel extra cozy and filling during cold days.
- Biscuits on the Side: Flaky buttermilk biscuits or drop biscuits are always a win with a warm bowl of soup! Especially when you split them open and add a lil butter.
Recipe Help
Sure thing boos! I have a separate slow cooker chicken noodle soup recipe that’s better suited for it, so check that one out.
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thank you for a delicious, EASY chicken soup…i’ve used the rheims noodles before, they are so ‘homemade”, chewy, just like the ones my grandmother made from scratch and hung over a broom handle…using a rotisserie chicken is brilliant..never thought of it before!!! Brilliant, and DELICIOUS!!!
SUCH A DELICOUS HOMEMADE SOUP…i’ve use the rheims noodles and they are so homemade like..just like the noodles my grandmother made from scratch, hanging over a broom handle to dry…never thought of the rotisserie chicken to save time and so delicious…brilliant recipe…thank you!!!
Love this soup idea with noodles.
Question:
When you say “cook veggies till tender and soft then push to the side before adding flour to make roux” do you mean same pot?
Won’t the veggies burn while you’re making the roux?
Looking forward to this here in a New York winter.
Thank you.
No they won’t. They will just continue to caramelize. Just make sure your heat isn’t up too high and watch them.
Amazing! I grew up with egg noodles having a common presence at our dinner table, but I never knew how to prepare them myself. I appreciated that I had most items on hand and could utilize rotisserie chicken for the meat (I was a vegetarian for a long time, so I get nervous that I will mess up meat). I waited to season with any salt until the end, and I was glad for it. This will be repeated in our meal prep time for sure!
P.S. Chicagoans, I got the egg noodles at Jewel!
great chicken noodle recipe, thank you and love the creaminess of this version
This recipe was beyond delicious! So easy and flavorful, I’ll definitely be making again!
It just started snowing here and right now I could certainly go for a bowl of this soup! Looks absolutely delicious 😀
What an interesting tweak on a classic soup! I can’t wait to try this creamy version, and those egg noodles look amazing!
I can imagine making a large batch and freezing it. It looks amazing! And so easy to make! Thanks for sharing.
I gotta admit that the whole reason I buy rotisserie chicken is to be able to make chicken soup! This recipe looks amazing!