Classic Homemade Chicken Noodle Soup

Classic Homemade Chicken Soup
Classic Homemade Chicken Soup

This Classic Homemade Chicken Noodle Soup has got to be one of the most comforting soups of all time.  There’s a reason mom’s and grandma’s have been preparing this for their kids when they’re feeling under the weather…it just makes you feel better!  The key here is the stock.  I make a nice big batch of stock the day before I’m ready to put together the soup.  But, in a pinch, you can easily cook a 3 & 1/2 lb cut up chicken in water for about 30 minutes – then you’ve got a decent chicken broth, and your cooked chicken.  But I say…go the distance and make the stock.  This one is a keeper, for sure.  150% Loon Approved!

Classic Homemade Chicken Noodle Soup

This Classic Homemade Chicken Noodle Soup is the ultimate in comfort. Be sure to make the stock a day before and then it comes together very easily the next day. This freezes beautifully, too. Nothing much better than homemade chicken noodle soup. Yum!
Course Soup
Cuisine Soup
Keyword Chicken, Noodle
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author Kris Longwell


  • 16 cups homemade chicken stock
  • 3 to 4 cups cooked chicken cubed (Rotisserie works just fine)
  • 2 tbsp unsalted butter
  • 1 onion chopped
  • 1 cup carrot sliced
  • 2 celery ribs chopped
  • 1 tbsp fresh thyme chopped
  • Juice of 1 lemon about 1 to 2 tablespoons
  • Kosher salt and black pepper
  • 1/4 cup fresh parsley chopped
  • 8 oz dried wide egg noodles


  1. Heat the stock in a large pot over medium heat.
  2. In a separate skillet, heat the butter over medium heat.
  3. Add the onion, carrot, celery and thyme and cook until soft, about 5 minutes.
  4. Add the cooked chicken and the cooked vegetables to the stock.
  5. Add the lemon juice, 1 teaspoon salt and a 1/4 teaspoon black pepper and parsley.
  6. Simmer for 30 minutes.
  7. Add the egg noodles and simmer for another 15 minutes.
  8. Taste and adjust seasoning, if necessary.


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  • Later today, I’ll be making a turkey soup quite similar to your chicken soup. The house is gonna smell good! I’m interested in your addition of lemon juice, though; I’ve never used it in my soups. Might just have to give it a try. Thanks!

    • Hi Anne!

      Turkey soup sounds awesome! I think the lemon just brightens the flavor even that much more. Not overpowering at all. Just a little more depth. Let me know how the soup turned out. Amazing, I’m sure! Thanks. Kris

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