Homemade Chicken Noodle Soup with Chicken Breast

This chicken noodle soup is pure comfort in a bowl, perfect for a chilly fall evening or when you’re feeling under the weather. Tender chicken breast, hearty vegetables, and silky noodles simmer together in a golden, savory broth that warms you from the inside out. Now that fall is here, it is the ideal time to make a big pot of this homemade classic homemade chicken noodle soup with chicken breast.

Why You’ll Love This Chicken Noodle Soup

Easy to make: This homemade chicken noodle soup uses everyday ingredients like chicken breasts, carrots, celery, onions, chicken broth, and egg noodles.

Butter-seared chicken: Searing the chicken breasts in butter before adding them to the soup creates a delicious golden-brown crust and adds extra flavor to the broth.

Comforting: Tender chicken, soft egg noodles, and savory broth make this soup filling and satisfying. It is perfect for chilly days.

Origin

The chicken noodle soup we know today has European and Jewish influences. Chicken soup was traditionally seen as an affordable and comforting meal, while adding vegetables and noodles made it more filling. This version is now considered a classic American comfort food.

Ingredients

Chicken

• 2 chicken breasts
  • The main protein
• Salt, to taste
  • Adds flavor to the chicken
• Black pepper, to taste
  • Adds a peppery bite
• Garlic powder, to taste
  • Adds extra layer of savory flavor
• All-purpose seasoning, to taste
  • Seasoning blend for the chicken
• 2 tablespoons butter
  • Helps brown the chicken and adds flavor

Soup

• 1 tablespoon butter
  • Cooks down the vegetables
• 2 carrots, sliced
  • Adds natural sweetness
• 2 celery stalks, sliced
  • Adds fresh flavor
• 1 small onion, diced
  • Adds aromatic base
• 3 cloves garlic, minced
  • Fragrant aromatics
• 8 cups chicken broth
  • Forms the soup base
• ½ tablespoon chicken bouillon
  • Concentrates the chicken flavor
• 2 bay leaves
  • Adds an earthy and herbal flavor
• Chili flakes, to taste
  • Adds a spicy kick
• Salt and black pepper, to taste
  • If needed
• 2 cups egg noodles
  • Makes the soup filling
• Fresh or dried parsley, for garnish
  • Adds an herbal and refreshing finish

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Place the chicken breasts on a cutting board and gently pound them to an even thickness. Season both sides generously with salt, black pepper, garlic powder, and all-purpose seasoning.

Heat a Dutch oven or large pot over medium heat and add 2 tablespoons of butter. Once melted, add the seasoned chicken breasts.

Cook the chicken for about 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pot and set aside to rest.

Add the remaining 1 tablespoon of butter to the same pot. Add the sliced carrots, celery, and diced onion.

Cook for 3–5 minutes, stirring occasionally, until the vegetables begin to soften. Scrape up any browned bits from the bottom of the pot as the vegetables cook. These browned bits add extra flavor to the soup.

Add the minced garlic and bay leaves. Cook for about 30 seconds, until fragrant.

Pour in the chicken broth and add the chicken bouillon, chili flakes, salt, and black pepper. Stir everything together and bring the broth to a gentle boil. Return the chicken breast and cook for around 15 minutes. Take the chicken breast out.

Add the egg noodles to the pot and cook according to the package directions, or until the noodles are tender.

While the noodles are cooking, shred or slice the cooked chicken into bite-sized pieces.

Once the noodles are cooked, remove the bay leaves and add the shredded chicken back to the soup. Stir and let everything warm through for 1–2 minutes.

Taste the soup and adjust the seasoning as needed. Garnish with fresh or dried parsley and serve hot.

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Storage Tips

Refrigerator: Let the chicken noodle soup cool slightly before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

Keep noodles separate: Consider storing the cooked egg noodles separately from the soup. The noodles will continue absorbing the broth as they sit.

Reheating: Reheat the soup on the stovetop over medium heat until heated through. You can also microwave in 30–60 second intervals, stirring between each interval.

Homemade Chicken Noodle Soup with Chicken Breast Cooking Tips

Pound the chicken evenly. Gently pounding the chicken breasts to an even thickness helps them cook more evenly.

Sear the chicken first. Cooking the chicken in butter until golden brown adds another layer of flavor.

Don’t overcook the noodles. Cook the egg noodles just until tender.

Taste before serving. Chicken broth and bouillon can vary in saltiness, so taste the soup toward the end and adjust the salt, pepper, and chili flakes as needed.

Add the chicken back at the end. Since the chicken is already cooked, adding it after the noodles are done keeps it tender instead of letting it simmer for too long.

Ingredient Substitutions

Chicken breasts → rotisserie chicken
Use shredded rotisserie chicken for an easy shortcut. Add it toward the end so it doesn’t become dry.e bouillon, simply leave it out and adjust the salt and seasonings to taste.

Egg noodles → another pasta
Use your favorite pasta such as spaghetti. Adjust the cooking time according to the package directions.

Butter → olive oil
Olive oil can be used instead of butter for searing the chicken and sautéing the vegetables.

Frequently Asked Questions

Can I use rotisserie chicken?

Definitely! Add shredded rotisserie chicken toward the end.

How do I keep the noodles from getting mushy?

For leftovers, cook the noodles separately and add them to each bowl when serving.

What to Serve With

Dinner Rolls → Soft, buttery rolls are perfect for dipping into the broth.

Common Mistakes

Overcooking the chicken → Chicken breasts can become dry if cooked too long. Sear just until golden, then let them finish cooking gently in the broth.

Adding the noodles too early → Egg noodles can become mushy if they sit in the hot soup too long. Add them toward the end of cooking.

Adding too many noodles → Noodles absorb a lot of broth as they cook and can make the soup overly thick. Stick to the recommended amount for the best soup-to-noodle ratio.

If you enjoyed this homemade chicken noodle soup recipe, you might also want to check out my creamy chicken gnocchi soup or my chicken pho recipe.

Rotisserie Chicken Pho Recipe

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