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Homemade Chicken Noodle Soup

You can't beat homemade chicken noodle soup on a cold, wet day. The homemade noodles are easy and make all the difference in this recipe. Don't use store bought!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Cuisine: American
Servings: 6
Author: Amy Garrett


  • 2 large carrots , sliced or diced
  • 3 stalks of celery , sliced
  • 1/2 onion , finely chopped
  • 1 tsp or one clove chopped garlic
  • 1 Tbsp olive oil
  • 2 large cans of chicken (cooked chicken can be used)
  • 6-8 cups chicken broth

Season to taste (approximately 1/2 to 1 tsp of each)

  • Kosher salt
  • pepper
  • basil
  • thyme
  • oregano
  • 1 bay leaf


  • In your soup pot, cook the carrots, celery and onion in oil on medium til the onions are translucent, then add the garlic and cook another minute. Add the chicken, seasonings, and broth.
  • Let cook for 30 minutes on medium/medium low (just so it’s bubbling). Make the egg noodle dough (below) during this time.
  • Bring to a good boil and add the noodles, a few at a time so they stay separate.
  • Let cook for a few minutes after the last noodles are added and it’s done!