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This Chicken Noodle soup from scratch is rich, hearty and just like your great-grandmother might have made it! Healthy, low-sodium, and bursting with flavor!

Homemade Chicken Noodle Soup

We got back last night from a long trip to France and I took a peek in the fridge to assess the food situation. Let’s just say that a few pathetic lemons, baking soda, and condiments do not a meal make, so I begrudgingly took a quick trip to the grocery store because breakfast is not optional in our house.

Homemade Chicken Noodle Soup
shaved parmesan on top of soup in white bowl.
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As I pushed my cart through the store, I pondered what I could make that would be quick yet filling. After the rich pastries and cuisine in France and Italy I craved something simple, healthy and warm. What could I make that would fill this need yet still give me time to address the clothes bomb that detonated in our condo? As I passed the roasted chickens it hit me! Chicken Noodle Soup!

Homemade Chicken Noodle Soup

Chicken Noodle Soup feels like a warm hug for the soul: the perfect antidote for our jet-lag. Plus I could throw everything in the pot, address the unpacking situation, and then lunch would magically be ready!

Homemade Chicken Noodle Soup

I feel no shame in unabashedly using the meat from a store-bought roasted chicken for this soup. This is not corner cutting. Furthermore, this is excellent time management. If you’re starting from a whole chicken, my video on how to debone a chicken will help you, but really you can just use left over meat from a previously roasted chicken or even some of that ubiquitous left over Thanksgiving roasted herb turkey.

Homemade Chicken Noodle Soup

Whereas something I never cut corners is with my broth. I have a firm Homemade Chicken Broth Only rule in my kitchen, whether making chicken paprikash or chicken noodle soup. To clarify, there are some organic, low sodium broth options out there that don’t taste like water! However, this is one of my culinary idiosyncrasies. I always have some in the freezer Fortunately I had a double recipe just waiting to be the base of this amazing soup.

As far as Homemade Chicken Noodle Soup recipes go, this one is darn good. I may be biased because it is mine, but it is rich, hearty, and fills a need deeper than physical hunger. What’s more, it’s easy. I’ve added and adjusted over the years to bring you the best Homemade Chicken Noodle Soup recipe yet. You be the judge.

Homemade Chicken Noodle Soup
5 from 1 ratings

Homemade Chicken Noodle Soup

This Chicken Noodle soup from scratch is rich, hearty and just like your great-grandmother might have made it! Healthy, low-sodium, and bursting with flavor!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 6 people

Ingredients  

  • 2 quarts low sodium chicken broth homemade chicken stock recipe
  • ½ cup dry white wine
  • ¾ cup peas I use frozen
  • 2 carrots unpealed and diced
  • 2 celery stalks diced
  • 1 small onion diced
  • 3 cloved garlic minced
  • 1 large potato pealed and diced
  • 1 cup egg noodles
  • 2 cups roasted chicken chopped
  • ¼ teaspoon marjoram more to taste
  • ½ teaspoon dried thyme
  • 2 pinches kosher salt to taste
  • ½ teaspoon black pepper
  • pinch dried rosemary
  • ¼ teaspoon dried sage

Instructions 

  • In a large Dutch oven over medium heat, sauté onions, garlic, carrots, and celery. Then deglaze with wine before proceeding. The wine is totally optional. Sometimes I do it and sometimes I don’t. It adds another layer of flavor, which can be quite nice.
  • Throw all remaining ingredients in the Dutch oven except the noodles. Simmer for several hours or until all the vegetables are cooked through.
  • Add the noodles and continue simmering until they are tender. Some only take 3 minutes! If you choose to substitute rice for the noodles, which you absolutely should sometimes to mix it up, I suggest pre-cooking the rice and then adding just the right amount. I have turned a perfect soup into a rice pilaf by adding dried rice using the old-eyeball method.
  • You can also pre-cook the noodle to al-dente, run under cold water to keep a nice level of broth in you soup.

Notes

Using both potatoes and noodles will use up some of your broth, so you might want to add more to get it to the consistency of your liking.

Nutrition

Calories: 228kcal | Carbohydrates: 21g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 280mg | Potassium: 700mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3570IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 2mg
Course: Soup
Cuisine: American
Calories: 228
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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8 Comments

  1. I was wondering where I could get the recipe for making homemade chicken stock? Mine always comes out with hardly any flavor. Thank you.

    1. Hi Cathy! I linked to my homemade chicken broth recipe within the post and I just updated the recipe to include the link as well.

      Here is the link to my Homemade Chicken Broth Recipe that I use every time. The post also explains how I store it, so as to always have enough on hand! Enjoy!

  2. I have never made my own chicken noodle soup, but what a great idea! I bet it’s way better than store bought! Pinned. And congrats on getting married 🙂

    1. Thanks for the congrats and the pin! You should try it – so easy especially if you use a pre-roasted chicken! 🙂