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Bowl of chicken noodle soup with a spoon and sprigs of thyme with crusty bread on a rustic white wooden background

Homemade Chicken Noodle Soup

This homemade chicken noodle soup is the perfect dish to serve when the cooler weather arrives and is much healthier than store-bought soup. Make up a pot at the beginning of the week for a quick and easy lunch or dinner throughout the week! It only takes 30 minutes to prepare! {Gluten-free friendly}
5 from 3 votes
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Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 206kcal
Author: Elysia


  • 1 tbsp olive oil
  • 1 small onion diced
  • 5 large carrots thinly sliced
  • 5 ribs of celery thinly sliced
  • 5 garlic cloves minced
  • 1 tsp fresh thyme or 1/2 tsp dry
  • 12 cups reduced-sodium chicken broth
  • 2 bay leaves
  • 1 1/2 lbs skinless boneless chicken breasts
  • 2 cups dry pasta of choice such as rotini, fusilli or egg noodles (I used whole-grain fusilli)
  • Salt and pepper to taste

Optional garnishes:

  • Top with finely chopped fresh parsley if desired


  • In a large sauce pan, heat olive oil over medium heat and cook onion, carrots, celery and garlic for 5-6 minutes or until onion is translucent and fragrant. Add the thyme and cook for an additional minute.
  • Next, add the chicken broth and bay leaves. Turn the stove up to high and bring broth to a boil.
  • Add chicken breasts, turn the stove down to medium low and simmer the chicken for 15 minutes. Next, add the pasta to the pot and simmer for an additional 10-12 minutes until pasta is tender and chicken has cooked through and is no longer pink inside.
  • Remove chicken breasts to a bowl and shred using two forks.
  • Add shredded chicken back to the pot. Season with salt and pepper, to taste. Sprinkle with fresh chopped parsley, if desired.



  • Cut the vegetables so that they're roughly the same size so that they all finish cooking at the same time.
  • You may need to add some extra broth if the soup has been sitting for a while as the noodles tend to absorb the liquid the longer it sits.
  • If you want to save on time, you can add pre-shredded chicken that you've cooked ahead of time or use a rotisserie chicken instead of cooking the chicken breasts in the broth. You would need about 3 cups of shredded chicken for this soup recipe.
  • This chicken noodle soup recipe is a great recipe if you’re looking to do some meal prepping or batch cooking. It makes 8 servings, or you can easily double it and freeze any leftovers in individual containers or large ziploc bags for quick and easy meals.


Calories: 206kcal | Carbohydrates: 17g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 825mg | Potassium: 599mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6475IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg
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