In our house, this is the soup I make the second the weather turns chilly.
You know those cold days when everyone comes in the door a little tired and hungry? A pot of chicken noodle soup on the stove fixes that fast. The broth smells like home, the noodles make it feel extra comforting, and it’s one of those meals that somehow makes the whole evening calmer.
It’s also a great “clean out the fridge” recipe — carrots, celery, onion, and a handful of greens (I love kale here) turn a simple pot of broth into something you actually look forward to.
Chicken soup is comfort food in so many cultures because it’s warm, hydrating, and easy to eat—especially on cold days or when someone isn’t feeling their best.
Carrots, celery, and onion are the classic soup starter. This trio is so common it even has a name in French cooking: mirepoix. It’s a big reason homemade soup tastes like homemade soup.
Chicken noodle soup is a true American comfort classic. It’s a practical, cozy way to stretch broth, use simple vegetables, and turn a little chicken into a full meal.
Egg noodles are popular for a reason: they cook quickly, feel extra tender, and they release a little starch that makes the broth taste just a bit richer.
Kale is my simple “modern” twist. It adds color and greens without changing the cozy, classic feel—just stir it in at the end so it stays bright.
Warm and homey: The kind of soup that feels like a hug on a cold day.
Simple ingredients: Pantry-friendly and easy to find.
Great for leftovers: Still delicious the next day.
Easy to customize: Swap greens, noodles, or add extra veggies.
Chicken breasts: Lean, simple, and easy to shred. You can also use chicken thighs for a richer flavor, or stir in shredded rotisserie chicken at the end to make this even faster.
Homemade chicken broth: This is where the soup gets most of its flavor. If your broth is well-seasoned, the whole pot tastes amazing. If you’re using store-bought, choose a good-quality low-sodium broth so you can control the salt.
Egg noodles: The classic noodle for chicken soup. They cook quickly, so keep an eye on them—and if you want the best leftovers, cook noodles separately and add to each bowl.
Carrots, celery, and onion: The classic “mirepoix” trio that builds that cozy, familiar chicken soup flavor.
Garlic: Adds a little extra depth and savory warmth without making the soup taste “garlicky.”
Kale: A simple way to add greens and make the soup feel a little more substantial. Add it at the end so it stays bright and doesn’t get mushy.
Sauté the veggies. In a large soup pot, add the diced onion, carrots, and celery. Cook over medium heat until the onion starts to soften.
Add garlic. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add broth + water. Pour in the chicken broth and water. Bring to a gentle boil.
Cook the chicken. Add the chicken breasts. Reduce to a simmer and cook until the chicken is cooked through.
Shred the chicken. Remove chicken breasts, shred or chop, then return the chicken to the pot.
Add noodles. Stir in the egg noodles and simmer until tender.
Add kale. Chop the kale leaves and stir them in at the end. Cook just until wilted.
Taste and serve. Taste the broth and adjust seasoning to your liking, then serve hot.
Debbie’s TipsDon’t overcook the noodles: They’ll keep softening as the soup sits.
Simmer, don’t boil hard: A gentle simmer keeps the chicken tender.
Add kale at the end: It stays bright and doesn’t turn mushy.
Want more flavor? A bay leaf, parsley, thyme, or a squeeze of lemon at the end is delicious.
Fridge: Store in an airtight container for up to 4 days.
Reheat: Warm gently on the stove or in the microwave.
Make-ahead note: If you’re making this for meal prep, keep noodles separate for the best texture.
✅ Can I use rotisserie chicken instead?
Yes. Skip cooking the chicken breasts and stir in shredded rotisserie chicken near the end, just long enough to heat through.
✅ Can I swap kale for something else?
Absolutely. Spinach, Swiss chard, or even frozen peas work great.
✅ Can I freeze chicken noodle soup?
You can, but it freezes best without the noodles. Freeze the broth + chicken + veggies, then add fresh noodles when reheating.
If you loved this one, you might also like my other cozy soups and easy weeknight dinners.
Butternut Squash Soup
Crockpot Chili
Copycat Panera Broccoli Cheddar Soup
This easy homemade chicken noodle soup recipe is made with simple, wholesome ingredients and comes together beautifully in one pot. Juicy shredded chicken, carrots, celery, and egg noodles simmer in a flavorful, nourishing broth. It’s the ultimate comforting soup for cold season or easy family dinners.
Season 2 chicken breast and bake them at 375°F in oven for about 20 minutes or until the inner temperature reads at least 155°F.
In a large pot, cook onion, carrots, and celery over medium heat until the onion begins to soften.
Reduce to a simmer and cook until cooked through. Like 20 min or so.
Shred chicken and add to the pot.
Add egg noodles and simmer until tender. About 7-10 minutes.
