This is The Best Chicken Noodle Soup Recipe in my opinion, It is my kiddos favorite meal of all time. It is my tried and true recipe for classic, comforting flavor and happy bellies. The ingredient list is fairly simple and the instructions are straight forward, no fluff, classic cooking with consistent, delicious results.
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I didn’t grow up eating much chicken noodle soup. However, it was a weekly staple in my husband’s house. So, when we got married, I had to learn how to make a really good chicken noodle, mostly out of necessity (and also slightly out of my competitive nature to rival my mother in laws. ha ha).
My mother in law is famous for making a gigantic stock pot full of soup, then feeding the masses. She brought soup to any and everyone who needed a good meal or a pick me up. She’s an absolutely wonderful person and has touched countless lives. Since she has made it for years, I had a bit of a standard to meet. I have perfected my recipe for this chicken noodle soup for years and while I make mine differently than her, I do like to think it’s a fierce competitor.
This recipe and soup has nuzzled it’s own little spot in our family and has become the kids favorite meal. My kids don’t sugar coat my recipe reviews, they can be brutal and it makes me work to make my recipes even better.
I also love this soup because I can sneak extra veggies in and my kids don’t think twice about eating them.
We served this soup with buttered bread to dip and soak up the delicious broth, except for my husband who never grew up eating the broth! I still can’t wrap my head around that one. Luckily, my kids learned from me that the broth is where the flavors are.
Secrets to making this soup delicious:
It’s a known fact in our house that a rotisserie chicken and homemade stock from the rotisserie chicken bones make THE BEST chicken noodle soup. However, that isn’t always an option and that is not required for this recipe. That is an extra step to making this soup taste extra gourmet and adds a little health benefits from the bone broth.
If you do want to make your own stock for this soup, you can use the recipe here.
Chicken Stock
What you need to make The Best Chicken Noodle Soup Recipe: (full printable recipe card is below)
Serves 6
- 3 tablespoons olive oil
- 1 onion – diced
- 1 cup carrots – peeled and chopped
- 3 ribs celery – sliced
- 8 cups chicken stock
- 1 teaspoon garlic powder
- 3 bay leaves
- 1 tablespoon dried Italian herbs or 3 tablespoons fresh Italian herbs- minced
- dash of cayenne pepper (does not make this soup spicy but brightens the soups flavors)
- 1/2 teaspoon black pepper – to preference
- 2 cups dried wide egg noodles or pasta of choice*
- 2 cups cooked chicken – chopped (I love rotisserie chicken, thigh or breast meat)
- 1 cup milk (optional)
- 1-2 teaspoons salt – (sprinkle a little of this in the onions at first then adjust seasoning at the end according to taste preference)
*Needs to be a pasta that can handle being submerged in liquid without breaking down. Gluten free pasta can be used; however, really watch the cook time so pasta isn’t overcooked.
Instructions
- In a stock pot, over medium-high heat, add olive oil, onions, carrots and celery with a sprinkle of salt and sauté until vegetables start to soften.
- Add the chicken stock, garlic powder, bay leaves, Italian herbs, cayenne pepper and black pepper and bring mixture to a boil and boil for roughly 5-7 minutes.
- Add noodles to the broth then reduce mixture to a simmer. Follow the cook time for the noodles you are using, usually around 12-15 minutes.
- When noodles are cooked, add cooked chicken.
- Add milk if adding then add salt a little at a time, tasting after each time you add it to adjust to your preference.
- Serve and enjoy.
Pro tip: For the very best tasting soup, chill in the refrigerator for a day or 2 then reheat and enjoy. The flavors will get even better as they can all marinate together.
Here are a few other soup recipes you may also enjoy:
Easy Taco Noodle Soup
Asian Vegetable and Dumpling Soup
Marinara Tomato Soup
Creamy Mushroom Soup
The Best Chicken Noodle Soup Recipe
Ingredients
- 3 tablespoons olive oil
- 1 onion – diced diced
- 1 cup carrots peeled and chopped
- 3 ribs celery thinly sliced
- 8 cups chicken stock
- 1 teaspoon garlic powder
- 3 bay leaves
- 1 tablespoon dried Italian herbs or 3 tablespoons fresh Italian herbs- minced
- dash of cayenne pepper This does not make this soup spicy but brightens the soups flavors
- 1/2 teaspoon black pepper to preference
- 2 cups dried wide egg noodles or pasta of choice*
- 2 cups cooked chicken chopped, I love rotisserie chicken. Use thigh or breast meat
- 1 cup milk optional
- 1-2 teaspoons salt sprinkle a little of this in the onions at first then adjust seasoning at the end according to taste preference
- *Needs to be a pasta that can handle being submerged in liquid without breaking down. Gluten free pasta can be used; however really watch the cook time so pasta isn’t overcooked.
Instructions
- In a stock pot, over medium-high heat, add olive oil, onions, carrots and celery with a sprinkle of salt and sauté until vegetables start to soften.
- Add the chicken stock, garlic powder, bay leaves, Italian herbs, cayenne pepper and black pepper and bring mixture to a boil and boil for roughly 5-7 minutes.
- Add noodles to the broth then reduce mixture to a simmer. Follow the cook time for the noodles you are using, usually around 12-15 minutes.
- When noodles are cooked, add cooked chicken.
- Add milk if adding then add salt a little at a time, tasting after each time you add it to adjust to your preference.
- Serve and enjoy.
- Pro tip: For the very best tasting soup, chill in the refrigerator for a day or 2 then reheat and enjoy. The flavors will get even better as they can all marinate together.