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The Best Chicken Noodle Soup Recipe

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When it gets cold outside, there’s nothing I love better than a soup–and this is the BEST chicken noodle soup recipe for chilly nights. It’s light and rich, but more than easy to make.

Toss it together and it’s ready to warm you up!

The Best Chicken Noodle Soup Recipe

No, no, really, it’s very simple. I don’t like cooking anything that takes too awful long because with the kids, I would need 954 hands to do everything they need AND come up with a 5-course meal made of time-intensive recipes.

Nobody has time for all that.

So, my recipes are as pared-down as they can get. As little hands-on time as possible with as many “short cuts” as I can get away with.

Like not using fresh herbs? Yeah, I don’t have time to chop all that up. You’re lucky you get carrots chopped up in this–because I seriously don’t have time. Ha!

So, if you need a recipe for homemade chicken noodle soup that’s simple–really simple–but you get the best darn chicken noodle flavor ever? Keep reading, friend.

What You Need to Make Homemade Chicken Noodle Soup

  • 6 cups water
  • 6 boneless, skinless chicken thighs (frozen is fine)
  • 1 tablespoon Better Than Bullion
  • 1/3 box thin spaghetti noodles (or egg noodles, but you know, whatever)
  • 3-5 baby carrots (and celery, if you like)
  • 1/2 small onion
  • Salt & Pepper, to taste
  • peas, if desired

Tips to Make The Best Chicken Noodle Soup

I will be honest, the first time I was totally out of canned chicken noodle soup, I was really bummed. And then I was like “oh, maybe I could just make my own.”

But, really, I was kind of intimidated as I stood there staring at my pantry.

What the heck do I do?! Now, though? I get it. Because this is the best, I’m not kidding.

So, I have some tips to help you out.

  • To make your homemade chicken broth, don’t use just any bullion. I know you have those nasty old cubes sitting around, but you gotta get that Better Than Bullion to make your chicken stock. It’s freaking amazing. Do eeeet. It tastes like you’re working with fresh herbs and bay leaves–when you didn’t have to break any of that out. Then season with salt and pepper. So good.
  • If you like your chicken meat to be juicy and easy to enjoy, with a less-strong chicken-ey flavor, you gotta get thighs. I mean, seriously, chicken breast meat is for people that like dry chicken. Which is not what soup is. Get it?
  • Don’t bother using rotisserie chicken for this chicken soup–I mean you can, but why bother when frozen chicken will do? Don’t waste a perfectly tasty rotisserie chicken.
  • Work with your chicken and vegetables soup in a large pot over medium heat. After you add the chicken, bring to a boil and keep it going for about 15 to 20 minutes to get the chicken cooked all the way. Then add your noodles–no big deal.
  • Easiest way to shred your chicken is to pull it out of the soup and put it in a mixing bowl by itself. Then you use your hand mixer on the chicken to shred it. Seriously–it works.

If you’re digging this recipe, you know you want to make it–but you gotta have the right stuff. So, be sure to pin this to your favorite easy dinners board on Pinterest so you can find it fast when you’re back from the grocery store…

More Soup Recipes You’ll Love

The Best Chicken Noodle Soup
Yield: 6

The Best Chicken Noodle Soup

Prep Time: 15 minutes
Total Time: 15 minutes

Chilly evenings are made for this homemade chicken noodle soup. It's the best chicken noodle soup ever--with rich notes and subtle tones. I love it.


  • 6 cups water
  • 6 boneless, skinless chicken thighs (frozen is fine)
  • 1 tablespoon Better Than Bullion
  • 1/3 box thin spaghetti noodles
  • 3-5 baby carrots
  • 1/2 small onion
  • Salt & Pepper, to taste
  • peas, if desired


Place water, chicken and Better Than Bullion into a large pot or dutch oven.

Boil over high heat.

While the chicken is boiling, chop carrots and onion.

When chicken is cooked all the way through (after 15 minutes of cooking at a rolling boil), remove chicken from the pot and place in a bowl.

Place carrots, onion and peas into the boiling broth.

Shred chicken.

Place chicken back into the pot with the broth.

Break noodles into 1/3 sections.

Place noodles into the broth.

Boil until noodles are soft (about 7 minutes).

Salt and pepper to taste.


Nutrition Information



Serving Size


Amount Per Serving Calories 223Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 137mgSodium 265mgCarbohydrates 8gFiber 2gSugar 2gProtein 29g

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