Chicken noodle soup is one of those meals that instantly makes you feel at home. Whether it’s a cold day, you’re feeling under the weather, or you just need something cozy and nourishing, this soup always delivers. For my wife and me, it’s a staple in our kitchen—something we make on repeat when we want a simple, comforting meal. There’s just something about homemade chicken noodle soup that far surpasses anything from a can, and once we started making it from scratch, we never looked back.
The key to making this soup really special is building layers of flavor from the very beginning. Sautéing the onions, garlic, celery, and carrots in butter brings out their natural sweetness, and a good quality chicken broth gives the soup its rich, savory depth. But the real secret ingredient here is fish sauce—it might sound unusual, but just a tablespoon enhances the umami and makes the soup taste like it’s been simmering all day. Trust me, you won’t taste the fish sauce itself, but you will notice the incredible boost in flavor.
We also love how flexible this recipe is. You can use boneless chicken breasts for a leaner soup or swap them for chicken thighs for extra richness. If you’re short on time, a rotisserie chicken works just as well. The egg noodles cook right in the broth, soaking up all that delicious flavor, and fresh parsley adds the perfect finishing touch. No matter how you customize it, this is a soup that never fails to comfort and satisfy.
IN THIS RECIPE...
What do I need to make Chicken Noodle Soup?
- GARLIC & ONION – The foundation of flavor, adding depth and aroma to the soup.
- CELERY & CARROTS – Classic soup vegetables that bring sweetness and texture.
- UNSALTED BUTTER – Enhances richness and helps soften the aromatics.
- KOSHER SALT & BLACK PEPPER – Essential for seasoning and balancing flavors.
- CHICKEN BROTH OR WATER – The base of the soup; use broth for a more flavorful result.
- DRIED THYME & SAGE – Warm, earthy herbs that complement the chicken.
- BAY LEAVES – Infuses the broth with subtle herbal notes.
- FISH SAUCE – A secret ingredient that deepens the umami flavor.
- EGG NOODLES – Absorb the broth beautifully while adding a hearty bite.
- CHICKEN BREAST – Lean and tender, perfect for shredding into the soup.
- FRESH PARSLEY – A bright, fresh garnish that enhances the overall flavor.
INGREDIENT VARIATIONS
- PROTEIN SWAP – Instead of chicken breast, try rotisserie chicken for convenience, bone-in thighs for extra richness, or even turkey for a slightly different flavor.
- NOODLE OPTIONS – While egg noodles are classic, you can use orzo, rotini, ramen, or rice for a fun twist. For a low-carb version, try zucchini noodles or cauliflower rice.
- BROTH CHOICES – Use vegetable broth for a vegetarian option or add a mix of bone broth for extra nutrients and depth.
- VEGGIE ADD-INS – Feel free to toss in mushrooms, spinach, kale, or peas to add more texture and nutrition.
- EXTRA FLAVOR BOOST – A splash of lemon juice, a pinch of red pepper flakes, or a bit of grated Parmesan can elevate the soup’s flavor even further.
Step-By-Step Instructions
1. SAUTÉ THE AROMATICS
Melt the butter in a large Dutch oven or soup pot over medium heat. Once the butter has melted and is lightly sizzling, add the onions, celery, carrots, garlic, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Stir occasionally and let the vegetables cook for about 8-10 minutes until they soften and become fragrant. You don’t want them to brown—just soften enough to release their natural sweetness.
2. ADD THE BROTH AND SEASONINGS
Pour in chicken broth (or water) and add the dried thyme, sage, bay leaves, fish sauce, and the remaining 1 teaspoon of kosher salt. Stir everything together to combine, making sure the seasonings are evenly distributed throughout the broth. The fish sauce may seem unusual, but don’t skip it—it adds a rich umami depth without making the soup taste fishy.
3. COOK THE CHICKEN
Carefully place the chicken breast into the simmering broth, ensuring it’s fully submerged. If the broth doesn’t fully cover the chicken, you can add a little more broth or water as needed. Reduce the heat to medium-low and let the soup simmer for 12-15 minutes or until the chicken is completely cooked through and reaches an internal temperature of 165°F. Avoid boiling, as that can make the chicken tough.
4. REMOVE AND SHRED THE CHICKEN
Once the chicken is fully cooked, carefully remove it from the pot and transfer it to a cutting board. Let it cool for a few minutes to make shredding easier. Using two forks (or your hands if it’s cool enough), shred the chicken into bite-sized pieces. Set it aside while the noodles cook.
5. COOK THE NOODLES
With the shredded chicken set aside, bring the soup back to a simmer and add the uncooked egg noodles. Cook according to the package instructions, typically 6-8 minutes, stirring occasionally so they don’t stick together. If you prefer firmer noodles, check them a minute or two early and remove them from the heat once they’re tender but still slightly chewy.
6. RETURN THE CHICKEN & FINAL SEASONING
Once the noodles are cooked, add the shredded chicken back into the pot and stir everything together. Taste the soup and adjust the seasoning—adding more salt, pepper, or even a squeeze of lemon juice if desired.
7. GARNISH AND SERVE
Turn off the heat and stir in the freshly chopped parsley for a final burst of flavor. Ladle the soup into bowls and serve warm. Pair it with crusty bread, crackers, or a side salad for a comforting meal. Enjoy!
Storage & Reheating
Now, let’s talk leftovers—if you even have any! This soup is so comforting and delicious that you might find yourself scraping the bottom of the pot before you get a chance to store it. But in case you do manage to save some for later, here’s how to keep it fresh and reheat it properly.
HOW TO STORE LEFTOVER SOUP
- REFRIGERATOR: Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
- FREEZER: If you want to freeze it, I recommend storing the broth separately from the noodles. The noodles tend to get mushy when frozen and reheated. Simply strain out the noodles and freeze the broth and chicken in a freezer-safe container for up to 3 months. When ready to eat, cook fresh noodles separately and add them in when reheating.
HOW TO REHEAT LEFTOVER SOUP
- STOVETOP: Pour the soup into a pot and reheat over medium heat, stirring occasionally until warmed through. If the noodles have absorbed too much broth, just add a splash of water or extra broth to loosen it up.
- MICROWAVE: Transfer a portion of soup to a microwave-safe bowl, cover with a loose lid or paper towel, and heat in 30-second intervals, stirring in between until hot.
- FOR FROZEN SOUP: Thaw overnight in the fridge or reheat directly from frozen by simmering it in a pot over low heat until fully warmed through.
PRO TIP: If you know you’ll be storing some for later, consider cooking the noodles separately and only adding them in when serving. That way, they stay perfectly firm and don’t absorb all the broth. But honestly, this soup is so good, you may never need to worry about leftovers again!
Related Recipes
Hearty Homestyle Chicken Noodle Soup
Ingredients
- 5 garlic cloves minced or crushed
- 1 large yellow or sweet onion diced
- 4 celery stalks diced
- 4 large carrots peeled and diced
- 3 tablespoons unsalted butter
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 8 cups chicken broth or water
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- 2 bay leaves
- 1 tablespoon fish sauce
- 6 ounces egg noodles uncooked
- 1 pound chicken breast see note
- ¼ cup fresh parsley roughly chopped
Instructions
- Melt butter in a dutch oven or a large pot over medium heat. Once heated, add the onion, celery, carrot, garlic, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Saute for 8-10 minutes stirring occasionally.1 large yellow or sweet onion, 4 celery stalks, 4 large carrots, 3 tablespoons unsalted butter, 2 teaspoons kosher salt, ½ teaspoon black pepper, 5 garlic cloves
- Add the chicken broth, thyme, sage, bay leaves, fish sauce, and an additional 1 teaspoon of kosher salt and mix well.8 cups chicken broth or water, ½ teaspoon dried thyme, ¼ teaspoon dried sage, 2 bay leaves, 1 tablespoon fish sauce, 2 teaspoons kosher salt
- Bring the mixture to a simmer and add the chicken breast, ensuring it is completely submerged. If it’s not, you can add a little more chicken broth. Keep the mixture to a simmer and allow the chicken to cook for 12-15 minutes or until the chicken is completely cooked to an internal temperature of 165°F.1 pound chicken breast
- Remove the chicken from the pot and allow to cool for several minutes. Meanwhile, add the uncooked noodles to the broth and cook to the package directions.6 ounces egg noodles
- While the noodles are cooking, shred the chicken into bite sized pieces using your hands or two forks.
- Once the noodles are cooked, return the shredded chicken to the pot and stir to combine.
- Taste the soup for seasoning, adjust to your preferences, garnish with fresh parsley, and enjoy!¼ cup fresh parsley
Notes
- You can also substitute this for pre-cooked rotisserie chicken. In that case, you can skip step 3.