Amazing Chicken Noodle Soup from Scratch in 8 Bowls

Oh, there is truly nothing that wraps you up in a warm blanket like a steaming bowl of good soup, is there? Especially these days, when life feels like it’s spinning a little too fast, a classic bowl of chicken noodle soup is my instant reset button. Forget the long waits; you absolutely can make this amazing Chicken Noodle Soup from Scratch in practically no time at all, and the secret weapon is leaning on a great rotisserie chicken!

I remember the first time I made this soup. It wasn’t some cozy planned cooking day—a massive cold front swept in, I was utterly exhausted, and my pantry was looking pretty bare, to be honest. I just grabbed a few carrots, half an onion rattling around, and that leftover chicken meat. I threw everything into a pot, basically praying. But wow, the aroma that started filling my kitchen felt like the warmest hug I didn’t even know I needed. That simple, improvised pot taught me that real comfort doesn’t have to be complicated—it just has to be genuine, and this recipe delivers that warm, homemade feeling instantly.

Why This Chicken Noodle Soup from Scratch is Your New Go-To Comfort Food

Look, I know you’re busy, which is exactly why this recipe exists! We need real comfort food that doesn’t demand you spend all day over the stove. This is about maximizing flavor in minimal time.

Here’s why you’re going to fall in love with this easy soup:

• Speedy Preparation Using Rotisserie Chicken: We’re skipping the whole worrying about raw chicken part. Since we’re using meat straight from that glorious store-bought bird, once the veggies soften, we toss in the cooked chicken and are done in about 15 minutes total cook time. Seriously, 15 minutes!
• Deep Flavor Profile: You’d never guess how much flavor we pack in here! A pinch of dried rosemary and thyme, plus a little kick from red pepper flakes, turns simple broth into something truly rich and savory—it tastes like it simmered for hours, I promise. This is *real* comfort food. If you’re looking for more quick family meals, you should check out how I manage 30-minute family dinners!

Gathering Ingredients for Authentic Chicken Noodle Soup from Scratch

Okay, the best part about kicking off this Chicken Noodle Soup from Scratch is that we aren’t starting with a massive shopping list. Because we rely on that cooked chicken, we keep the fresh prep minimal. Trust me, these core components create that rich, from-scratch flavor without the huge time commitment. If you want more easy, wholesome recipes, you must look into my favorite quick vegetable soups!

For the Soup Base and Aromatics

We need just a little butter to soften our flavor heroes. Make sure your veggies are chopped correctly—precision matters here for quick cooking! You’ll need about a half tablespoon of butter to start things off. Then, toss in two celery ribs and three or four large carrots, both diced up nicely. Don’t forget one clove of garlic, minced super fine.

For the liquid, 10 cups of chicken stock or broth is our base. We’re seasoning it up with salt and pepper to taste, a little dried rosemary, some dried thyme, and just a tiny pinch of crushed red pepper flakes for warmth.

Noodles and Chicken

For the pasta, you have options! You can use 4 cups of dry egg noodles—I often reach for farfalle or another small bite-sized pasta if I don’t have noodles on hand—or you can use a batch of your own homemade egg noodles if you’re feeling extra ambitious! If you go dry, remember they’ll swell!

Finally, the star: we need about 3 cups of shredded meat pulled right off that rotisserie chicken. And here’s a flavor hack: keep that jar of Better Than Bouillon chicken base handy! A teaspoon of that in the broth really boosts the depth.

Step-by-Step Guide to Making Chicken Noodle Soup from Scratch

Ready for the magic? Even though this is an amazing recipe for Chicken Noodle Soup from Scratch, it moves along faster than you think. We are using medium to medium-high heat for most of this process, so keep an eye on things so nothing scorches!

Sautéing the Mirepoix

This is where all the deep flavor starts, so don’t rush it too much! Grab your large stock pot and set the heat to medium-high. Toss in that half tablespoon of butter. Once it gets a little shimmery, add your diced celery ribs and diced carrots. You want to cook those veggies until they start to soften up, which usually takes about 3 minutes. Once they look a little tender, throw in your minced garlic clove and cook for just 30 more seconds until you can really smell it—but don’t let it burn, or it gets bitter!

Building and Seasoning the Broth

Next up, pour in all 10 cups of your chicken stock or broth. Now we build the flavor! Immediately stir in your dried rosemary, dried thyme, that tiny pinch of crushed red pepper, and the salt. Don’t forget that spoonful of Better Than Bouillon chicken base or granules—that stuff is a game-changer for depth. Give it a good stir, taste the broth, and add black pepper or more salt if you think it needs it. We want it seasoned well before the noodles go in.

Cooking the Noodles and Finishing

Bring that seasoned broth up to a rolling boil. Time for the noodles! Go ahead and add your cooked batch of homemade egg noodles or your dry store-bought pasta. Cook them until they are just barely al dente. Here’s a huge tip, especially if you are using plain dry store-bought pasta: right when they look done, take the entire pot OFF the heat! They will keep cooking in that hot liquid, and we don’t want them getting mushy! Seriously, it’s all about timing for the perfect texture. Once you pull it off the heat, stir in your 3 cups of cooked rotisserie chicken meat and taste one last time for seasoning perfection. If you’re craving something similar but faster, check out my ideas for one-pot tomato basil pasta!

Tips for the Best Chicken Noodle Soup from Scratch Experience

Even though we’re moving fast with this wonderful Chicken Noodle Soup from Scratch, we still want it to taste like we spent all afternoon coaxing flavor from simple ingredients. I’ve picked up a few tricks over the years, especially those little bits of wisdom tucked away in the recipe notes. You want your soup to shine!

Boosting Broth Flavor

If you’re relying on store-bought chicken stock—and hey, no judgment, we all do it—you absolutely need to punch up that flavor! That’s where the Better Than Bullion chicken base comes in. It’s like injecting concentrated chicken goodness right into the pot. Don’t be shy; taste it after you add your initial herbs. If the broth seems a little flat, stir in a little more of that base until it tastes rich.

Handling Noodles for Make-Ahead

This is the make-or-break tip if you plan on having leftovers (which you totally should!). Store-bought dry noodles, bless their hearts, get super soggy if they sit in the broth overnight. If you know you won’t eat it all right away, cook your dry noodles completely separately and only add them to the bowls right before serving. Or, even better, stick to homemade egg noodles; they hold up way better in the fridge. If you’re freezing it, definitely cook those dry noodles separately and skip them entirely before freezing the broth and chicken. Need some other make-ahead secrets? Check out my favorite sheet pan suppers for easy prep later!

Storage and Freezing Chicken Noodle Soup from Scratch

This Chicken Noodle Soup from Scratch is definitely freezer friendly, which is perfect for those hectic weeks when you need an emergency comfort food meal ready to go! We want to make sure that when you reheat it, it tastes just as amazing as that first bowl.

First things first: you need to let the soup cool down completely before you seal it up. Don’t rush this part! Once it’s room temperature, ladle the soup into airtight containers. If you are using store-bought noodles, remember what I said—they might get a touch softer when you thaw them out. They should keep well in the freezer for about 2 to 3 months.

When it’s time to eat, the safest way to reheat is thawing it in the fridge overnight. Then, just pop it on the stove over medium heat until it bubbles gently. It’s the best batch cooking secret! You can check out some more of my best freezer friendly recipes while you’re cleaning up!

Variations for Your Chicken Noodle Soup from Scratch

One thing I love about relying on a good base recipe like this Chicken Noodle Soup from Scratch is how easy it is to tweak things. It’s totally flexible, which means it can fit whatever you have on hand or whatever your diet needs that day. It’s not just a recipe; it’s a starting point!

If you’re avoiding gluten, don’t worry for a second about missing out. You can easily use gluten-free egg noodles, or if you make them yourself following my guides, just swap in your favorite gluten-free all-purpose flour blend. They work just as well!

And for swaps, remember how I mentioned using leftover rotisserie chicken? If you happen to have raw chicken—say, thighs or breasts—you can totally toss those raw pieces right into the boiling broth in step 3 before the noodles go in. Let them simmer until they’re cooked through, pull them out to shred, and then add them back in with the seasonings.

If you’ve got vegetarian friends coming over, you can make a super flavorful veggie version by swapping out the chicken stock for high-quality vegetable stock and just skipping the meat altogether. You’ll find a ton of inspiration for specialized cooking over at my dedicated gluten-free resource page if you need more ideas!

Equipment Needed for this Stovetop Soup Recipes easy one pot comfort food

If you are looking for Soup Recipes easy one pot comfort food, you’ll be thrilled by how little equipment this takes! Seriously, you only need one main piece of gear to get this whole batch of Chicken Noodle Soup from Scratch ready.

For this fantastic stovetop process, the absolute star is:

• One large stock pot. That’s it! This big guy handles the sautéing, the simmering, and perfectly houses all 8 servings. If you love simple cooking setups, you should really see how I manage these one-pan suppers too!

Frequently Asked Questions About Chicken Noodle Soup from Scratch

I always get so many questions when people try this recipe for the first time! It’s such a classic, but making it fast sometimes raises a few queries. Don’t worry, I’ve got the answers to all the common things folks ask about perfecting this stovetop wonder.

Can I make this Chicken Noodle Soup from Scratch without rotisserie chicken?

Oh absolutely! That rotisserie chicken is just a shortcut, not a rule! If you’re starting with raw chicken—say, a pack of thighs or boneless breasts—you just need to adjust where you add them in. Pop the raw chicken right into the boiling broth during step 3, before you add the noodles. Let them simmer away until they are completely cooked through, which takes about 5 minutes. Then, take them out, shred them up, toss them back in, and proceed with adding your noodles. It’s just as delicious!

How long does this soup last in the refrigerator?

Because we are using meat that has already been cooked (the rotisserie chicken), storage is great, but you need to be mindful of how fresh that chicken was when you bought it. Generally speaking, if you store your leftovers in a good airtight container, this soup should be perfectly good for about 4 to 5 days in the fridge. If you’re planning ahead, remember that making it freezer friendly is also an option!

Can I use a different type of pasta instead of egg noodles?

Yes, you certainly can! I love homemade egg noodles because they hold up beautifully, but in a pinch, store-bought works great too. As long as it’s a small, bite-sized pasta, you’re good to go. Sometimes I swap in farfalle (bow ties) or even ditalini if I don’t have noodles. Just remember that crucial step—take that pot off the heat almost immediately once the pasta is *barely* tender, because it keeps cooking afterward!

For even more hearty, delicious meal ideas that warm the soul, check out my collection of cozy casseroles—they are just as comforting!

Estimated Nutritional Snapshot of Chicken Noodle Soup from Scratch

When you’re making something this comforting, you don’t want to worry too much about the numbers, but it’s nice to know we’re getting a good, hearty meal here. Since we’re using rotisserie chicken and keeping the fat relatively reasonable, this is a great weeknight staple. Remember, these numbers are based on 8 generous servings and using the ingredients as listed—if you add extra butter or richer stock, things will shift slightly!

Here’s a quick look at what you’re getting per bowl:

• Calories: 206
• Fat: 6g
• Protein: 23g
• Carbohydrates: 14g

It’s got a nice punch of protein to keep you full, too! If you want to explore more balanced meals, take a peek at my general guides on diet and nutrition for more insights!