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chicken noodle soup with carrots in white bowl with silverware
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5 from 2 votes

Homemade Chicken Noodle Soup Recipe

This healthy and easy Chicken and Noodle Soup recipe is made from scratch with the most savory, hearty, and simple ingredients! Carrots, tender chicken, egg noodles, fresh herbs, and an aromatic, rich, chicken broth are tasty and add so much flavor to this noodle soup.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: American
Diet: Non Vegetarian
Servings: 6
Calories: 329kcal
Author: Farrukh Aziz


  • 2 tablespoons Unsalted Butter
  • 5 Garlic minced
  • 1 large Onion chopped
  • 3 large Carrots diced
  • 2 sticks Celery chopped
  • 1 Chicken Stock Cube or bullion powder
  • Salt and Pepper to taste
  • 10 cups Chicken Broth or Stock I haved used my homemade broth
  • 1 pound Skinless Boneless Chicken Breasts or Thighs
  • 2-3 Sprigs of Thyme and Rosemary
  • 2-3 Bay Leaves
  • 8 oz Egg Noodles
  • 3 tablespoons Parmesan Cheese grated
  • ¼ cup Parsley chopped
  • Lemon juice as needed for serving optional


  • In a large pot or dutch oven, melt butter over medium heat. Add minced garlic and fry for 30 seconds.
  • Add chopped onion and cook for 1 minute (do not brown it). Add diced carrots and chopped celery, cook for 2 minutes. Add chicken stock cube, season with salt, freshly cracked pepper to taste and cook for 30 seconds.
  • Add chicken bone broth or stock, stir and bring it to a boil. Place chicken breasts, fresh thyme, rosemary, and bay leaves. Reduce the heat to low, cover and simmer for 20 minutes.
  • Remove the chicken, allow it rest for few minutes. Add the noodles/pasta into the soup and cook al dente. While the noodles are cooking, shred the cooked chicken using forks or hand and put it back to the pot.
  • Stir in the grated parmesan and chopped parsley. Check for salt and add if neeeded.
  • Remove the soup from heat, pour into serving bowls, squeeze fresh lemon juice (optional) and serve immediately!


Optional and swaps:
  • Lemon juice before serving
  • Quinoa or rice instead of pasta for healthier option
  • Add extra veggies like peas, green beans, corn, kale, spinach, potatoes, etc.
  • Leave the chicken out and use veggie broth for a vegetarian soup.


Calories: 329kcal | Carbohydrates: 36g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1767mg | Potassium: 906mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6478IU | Vitamin C: 39mg | Calcium: 104mg | Iron: 2mg