This easy recipe for homemade chicken noodle soup is nourishing and delicious, just like your grandma used to make. Includes stovetop and slow cooker instructions. (dairy-free, nut-free, gluten-free option)

Is there anything better than a steaming bowl of homemade chicken noodle soup to make you feel better when you're under the weather? I say no. Especially when it's full of hearty chunks of chicken breast, loaded with tender veggies, and swimming with just-al dente noodles (but not too many noodles). That's this chicken noodle soup. It's a classic, just like grandma makes, and it's sure to get you feeling better when you're sick.

Why You'll Love This Chicken Noodle Soup

This classic, homemade chicken noodle soup is super easy to make with just a few simple ingredients.
It has a stovetop and a slow cooker version, so you can choose what fits your needs.
It's absolutely delicious! Full of tender chunks of chicken, lots of veggies, and the perfect ratio of noodles in a flavorful broth.
It's healthy and nourishing for when you're sick - or not. It's just as good for a cold night when you want a simple, comforting dinner.
There's a gluten-free option if needed.

ingredients for the chicken noodle soup on separate plates.

chicken noodle soup ingredients in a pot.

Ingredients For Easy Chicken Noodle Soup

The ingredients to make homemade chicken noodle soup are super simple, making it a great weeknight staple.

Onions, carrots, and celery - the classic mirepoix for delicious soup.
Fresh garlic, dried oregano, and bay leaf add extra flavor. Try adding in other fresh or dried herbs if you like.
Boneless, skinless chicken breast - for easy, hearty chunks of white meat.
Chicken broth - for the most flavorful soup, you want to use broth, not water. I use homemade broth or low sodium store-bought broth. Adjust the salt depending on the broth you use.
Noodles - For a classic chicken noodle soup taste, use egg noodles. I also like to use whole wheat pasta for more fiber, or chickpea pasta for a gluten-free version (that is also higher in fiber and plant protein).

How To Make Stovetop Chicken Noodle Soup

Stovetop soup is one of the easiest, most rewarding things to make from scratch.

Sauté the onion, carrots, celery, and garlic in oil in a large heavy bottomed pot until soft-ish. (I like to use a Le Creuset Dutch oven)
Add chicken breast, broth, oregano, bay leaf, salt and pepper. Cover and simmer until the chicken breast is cooked through.
Remove the chicken and shred it.
Add the noodles to the pot to cook in the simmering liquid while you shred the chicken.
Remove the bay leaf, stir the shredded chicken back in, and enjoy!

Chicken noodle soup in a pot with a close up shot of soup in a ladle.

How To Make Slow Cooker Chicken Noodle Soup

While I prefer making stovetop soup and think it's just pretty easy, I understand that some people prefer the slow cooker for various reasons. To make chicken noodle soup in the slow cooker:

Dump everything (besides the noodles) into the slow cooker (I use this All-Clad one), and cook, covered, on low for 6-8 hours.
Remove the chicken and shred it using two forks.
Add the noodles and cook, covered, until al dente (anywhere from 15-30 minutes).
Add chicken back in, remove bay leaf, and enjoy!

Tips For Making The Best Chicken Noodle Soup

Start low with the salt and taste after the chicken is cooked. You'll need to add more salt depending on the broth you use. Since I use unsalted homemade broth or low sodium broth, I usually need a little more salt at the end.
Try adding other fresh or dried herbs, such as thyme, parsley or rosemary if you'd like.
You may need to add a little bit more broth or water to cook the noodles, so check and adjust as needed.
If you're using the slow cooker, check the noodles starting at 15 minutes to make sure they don't get mushy. Egg noodles will take the least amount of time, and chickpea pasta will probably take a little longer.
If you plan to freeze part of your soup, remove the portion you'd like to freeze before adding the noodles. Noodles don't freeze well - they'll turn to mush upon thawing - so it's best not to freeze the soup with them.
To make this soup super quick and easy, use shredded, cooked chicken. I like to keep portions of it in my freezer for times when I don't have anything planned or we aren't feeling good and want to make soup.
Store leftovers in the refrigerator up to 5 days.

Chicken noodle soup in two bowls with spoons.

More Comforting Soup Recipes You'll Love

Did you make this recipe? Please leave a star rating in the comments!

Classic Homemade Chicken Noodle Soup

bowl of homemade chicken noodle soup with black spoons beside it and another bowl of soup in the background.

Print Recipe

This easy recipe for classic homemade chicken noodle soup is nourishing and delicious, just like your grandma used to make. Includes stovetop and slow cooker instructions. (dairy-free, nut-free, gluten-free option)

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: about 6 cups 1x
Category: soup
Method: stovetop
Cuisine: American

Ingredients

Scale

1 tsp olive oil
½ medium onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
3 cloves garlic, minced
1 large boneless, skinless chicken breast
4 cups low sodium chicken broth
1 tsp dried oregano
½ tsp ground black pepper
½ tsp kosher salt
1 bay leaf
4-6 oz pasta of choice (egg noodles, whole wheat pasta or gluten-free chickpea pasta)

Instructions

Stovetop:

Heat oil in a large heavy-bottomed pot over medium-low heat. Add onion, carrot, celery and garlic. Cook, stirring, until vegetables are softened, about 5-10 minutes.
Add chicken breast, broth, oregano, pepper, salt, and bay leaf. Cover and simmer on low heat until chicken is cooked through, about 15-20 minutes.
Remove chicken to a plate and bring liquid back to a boil.
Add noodles to the simmering broth, adding water or more broth if needed to ensure noodles are submerged. Cook for the number of minutes indicated on the package (it will vary based on the type of pasta you are using).
Meanwhile, shred the chicken with two forks.
Once noodles are soft, remove bay leaf, add chicken back to the pot, and stir. Serve hot.

Slow Cooker:

Add al ingredients except for noodles to the pot of your slow cooker and stir.
Cover and cook on low heat for 6-8 hours.
Remove chicken to a plate.
Add noodles to the slow cooker, cover, and continue cooking until noodles are al dente, 15-30 minutes (depending on the type of noodle used).
Shred chicken using two forks and add back to the soup.
Stir and remove bay leaf before serving.

Notes

Start low with the salt and taste after the chicken is cooked. You'll need to add more salt depending on the broth you use. Since I use unsalted homemade broth or low sodium broth, I usually need a little more salt at the end.
Try adding other fresh or dried herbs, such as thyme, parsley or rosemary if you'd like.
You may need to add a little bit more broth or water to cook the noodles, so check and adjust as needed.
If you're using the slow cooker, check the noodles starting at 15 minutes to make sure they don't get mushy. Egg noodles will take the least amount of time, and chickpea pasta will probably take a little longer.
If you plan to freeze part of your soup, remove the portion you'd like to freeze before adding the noodles. Noodles don't freeze well - they'll turn to mush upon thawing - so it's best not to freeze the soup with them.
To make this soup super quick and easy, use shredded, cooked chicken. I like to keep portions of it in my freezer for times when I don't have anything planned or we aren't feeling good and want to make soup.
Store leftovers in the refrigerator up to 5 days.