Homestyle Chicken Noodle Soup
This Homestyle Chicken Noodle Soup is made with tender, homemade egg noodles that takes just minutes to make. The broth is flavored with roasted garlic, and a mixture of fresh herbs. This soup is warm, cozy and so delicious. You won’t want to eat chicken noodle soup any other way again. It freezes well so you can make it ahead for the week.

You can’t beat homemade chicken noodle soup. It’s warm. It’s cozy. And the flavors just go well together. To be honest, I don’t think I’ve ever had a bad chicken noodle soup, but some chicken noodle soup recipes are better than others.
This may be the best chicken noodle soup recipe, but that’s my opinion. You’ll have to try it out to see if you agree, so let’s get cooking!
Here’s what you need to know…
This chicken noodle soup recipes uses homemade egg noodles. They are easy to make and only take a few extra minutes of prep work. The flavor from the fresh pasta can’t be beat. It’s more tender and richer. However, if you are short on time, you can certainly use store bought noodles.
How to make the egg noodles
I like to make the egg noodles on a clean, flat surface. I actually use my large cutting board. However, you can also mix the dough in a bowl, and this may be less messy. Dump the flour onto your surface or into your bowl, then make a well in the center. Add the egg and water. Mix either with your hand or a bench knife until a dough ball forms. Knead the dough ball with your hands for 3-5 minutes, or until the dough is no longer sticky. Allow the dough to rest for 10 minutes. This allows for the dough to absorb moisture, making the pasta more tender.
Once the dough is ready, cut the dough in half. I think it’s easier to work with a smaller piece. Roll the dough into a 1/4 inch thick rectangle. Use a knife or pizza cutter to cut strips. Cut the strips into 3 pieces horizontally. You don’t want long, enormous noodles in your soup :). Set the pasta aside while you make the rest of the ingredients.
Making the soup
The soup is straightforward and easy to make. You’ll begin by cutting a garlic head in half, then placing each garlic half on a square of aluminum foil. Season with salt and a drizzle of olive oil, then loosely wrap up the garlic. Roast the garlic for 25-30 minutes, or until the garlic is tender and can easily be pierced with a knife.
When the garlic is almost done roasting, melt butter in a large pot. Add the veggies and cook until tender. Add in the broth, herbs and chicken. The chicken will cook directly in the flavorful broth. Place a lid over your pot and bring mixture to a boil, then reduce heat to a simmer. Simmer for 10 minutes. The chicken should be done at this point, but you can double check the internal temperature of the chicken to be sure. The internal temperature of the chicken should read 165F.
Remove the chicken onto a plate. You’ll use two forks to shred the chicken. Add the noodles into the broth at this point. If you made fresh pasta, it only takes 2-3 minutes to boil the pasta. If you used store bought, boil according to package directions.
Once the pasta is al dente, add in the shredded chicken. Stir to combine and serve!

If you made this chicken noodle soup recipe, let me know what you thought in the ratings and comments below. I love hearing your feedback! Make sure you find me on youtube and instagram, where you can see the full cooking video for this. I actually filmed this soup on a cozy, rainy day.
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Homestyle Chicken Noodle Soup
- Total Time: 55 minutes
- Yield: 8 1x
Description
This Homestyle Chicken Noodle Soup is made with tender, homemade egg noodles that takes just minutes to make. The broth is flavored with roasted garlic, and a mixture of fresh herbs. This soup is warm, cozy and so delicious. You won’t want to eat chicken noodle soup any other way again. It freezes well so you can make it ahead for the week.
Ingredients
- 2 tablespoons butter
- 4 carrots, peeled and chopped
- 4 ribs celery, chopped
- 1 yellow onion, diced
- 1 head garlic
- 1/2 tablespoon olive oil
- 2 chicken breasts
- 12 cups chicken broth
- 2 tablespoon fresh sage, or 2 teaspoon dried
- 2 tablespoon fresh thyme, or 2 teaspoon dried
- 1 teaspoon fresh rosemary
- Salt and pepper
- 5 cups dry egg noodles
Homemade Egg Noodles
- 2 large eggs
- 1/2 teaspoon salt
- 3 tablespoons water
- 2 cups all purpose flour
Instructions
1. Preheat oven to 425F. Slice the head of garlic in half, horizontally, to expose the garlic cloves. Place each garlic head in a square piece of parchment paper. Season with salt and drizzle with a touch of olive oil. Loosely wrap up the garlic heads and place directly on rack of oven. Bake for 25-30 minutes, or until garlic cloves are soft (you should be able to easily pierce them with a knife) and golden in color.
2. Make the egg noodles. If using packaged noodles, you can skip this step. On a flat, clean surface, or a large mixing bowl, add flour. Make a well in the center of the flour mound. Add egg and water. Mix to combine the dough, until the dough comes together in a ball. Knead for 3 minutes until the dough is no longer sticky. Allow the dough to rest for 10 minutes.
Cut dough ball in half (it’s easier to work with when you cut it in half). On a floured surface, roll each dough ball into a rectangle that’s roughly ¼ inch thick.
Use a knife or a pizza cutting wheel to cut the noodles into strips. Then, cut the strips into thirds, horizontally. Set the noodles aside.
3. Melt butter over medium heat in a large pot. Add carrots, celery and onion. Cook 5 minutes, stirring occasionally to soften the vegetables.
4. Add in the chicken broth, chicken, sage, parsley and rosemary. Season with salt and pepper. Cover and bring to a boil. Reduce heat to a simmer and simmer 10 minutes, or until chicken reaches an internal temperature of 165F.
5. Remove the chicken from the pot and place in a shallow bowl or plate. Add the noodles to the soup. If you made the fresh egg noodles, boil for 2-3 minutes. If you used store bought, boil according to package directions until al dente. Remove from the heat.
6. Shred the chicken with two forks, then add the chicken back into the soup. Stir to combine, then serve.
- Prep Time: 10
- Cook Time: 45
- Category: Lunch/Dinner
- Method: Stove Top
- Cuisine: American