Five Star Homemade Chicken Noodle Soup (2024)

This is an amazing Homemade Chicken Noodle Soup recipe that is FULL of flavor, tender chicken, and delicious thick egg noodles (those amazing frozen Reames noodles). This soup has a little thicker texture that will satisfy your craving for comfort food! It will be your new go-to Chicken Noodle Soup recipe, for sure, so make sure you save this recipe!

If you are looking for a kid friendly chicken noodle soup recipe check out this one for Chicken Noodle Soup for Kids. Or if you have an Instant Pot and want to make quick work of this recipe then hop over to my recipe for Instant Pot Chicken Noodle Soup (it’s a dump and start recipe!).

RELATED: Creamy Chicken Noodle Soup

Seven Secrets to the BEST Chicken Noodle Soup

There are seven ingredients and methods that make this the best chicken noodles soup you will ever make! I will talk more in depth about some of these below. But I wanted to put them all in one place for you to see why this recipe is unique.

1. Start with butter instead of oil.
2. Add flour to make a little roux, this slightly thickens the broth and gives it “weight”.
3. Use a flavorful stock, instead of broth.
4. Add chicken base, it’s like a huge punch of chicken flavor!
5. Thick frozen egg noodles, not dry noodles from the pasta aisle.
6. Shredded chicken, not chunks of chicken.
7. A little apple cider vinegar added at the end will wake up flavors (you won’t be able to taste the vinegar, promise).

Flavorful Chicken Stock

There is nothing worse than digging into a bowl of chicken soup and the broth looks like water and the only chicken flavor comes from the actual pieces of chicken.

The stock in this Chicken Noodle Soup recipe is not homemade chicken broth, but it is bursting with chicken flavor! We start with a good store bought chicken stock and then add something called chicken base.

The “secret” to getting a bold flavored chicken noodle soup without making your own stock is a tablespoon of chicken base. It adds that intense chicken flavor you want in the the broth of your chicken noodle soup. We love the Better Than Bouillon Brand.

If you are not familiar with chicken base it is similar to a chicken bouillon but it comes in a tub and is paste-like. You can find it in the soup aisle of your grocery store.

Most of the soup recipes on Mom’s Dinner call for chicken base or beef base. It is worth having in your fridge or pantry!

Frozen Egg Noodles

Another secret to this being the best chicken noodle soup recipe are the Reames frozen egg noodles. They are SO much better than the traditional dry kluski noodle or dry egg noodles.

The Reames noodles are thick and have a big hearty bite and actual FLAVOR. When they cook in the flavorful chicken stock/chicken base they absorb some of that flavor and are knock-out delicious!

If you can’t find the Reames brand, any similar frozen egg noodle will work.

And once you LOVE the frozen egg noodles you need to make this Creamy Chicken and Noodle Recipe.

Turmeric

This spice is another secret ingredient to a really good chicken noodle soup with depth of flavor.

It doesn’t add a super noticeable flavor that you can pick out in the soup. But it adds a deep warmness and umami to the soup that can’t be beat!

It is also a vibrant yellow color so it punches up the color of your broth!

Turmeric is also a great anti-inflammatory food. It is activated by black pepper, so make sure you crack some pepper in your soup to get all the benefits.

Cooked Chicken

This recipe calls for cooked chicken to be added to the soup. There are a few ways we recommend you make or buy the chicken.

• Easiest: buy a rotisserie chicken and use both breasts and maybe some of the dark meat. Save the bones to make Chicken Stock in your Instant Pot!
• Instant Pot: either make all purpose chicken or a rotisserie chicken in your Instant Pot.
• Poach: cook two or three chicken breasts in simmering water, poaching is a great way to make plain chicken!
• Baking: coat 2-3 chicken breast with a little olive oil, salt and pepper. Then bake at 350 for about 25 minutes. Make sure it reaches 165 degree internal temp before removing from the oven.

Then you can shred or chop the chicken before adding it to the soup. But we HIGHLY RECCOMEND SHREDDING THE CHICKEN. It adds a really nice texture to the soup.

Pro Tip: to easily shred your chicken while it is still warm, pop it in your stand mixer with the paddle attachment and mix on low for about 30 seconds.

More Popular Chicken Soup Recipes on Mom’s Dinner

If you love having chicken soup for dinner then check out some of these other comforting soup recipes:

How to Make the Best Chicken Noodle Soup

You are only a few steps away from the best chicken noodle soup you have ever had!

1. Melt the butter in a large pot and sauté the onions, celery, carrots, and garlic until the veggies soften and onions become translucent- about 10 minutes.
2. Add the chicken base, turmeric, onion powder, kosher salt, black pepper and bay leaf and stir to coat the vegetables with all the herbs and spices.
3. Add the flour and cook, stirring, for 2 minutes.
4. Whisk in the chicken stock and bring to a simmer.
5. Add the frozen egg noodles and cooked shredded chicken. Cook over medium- low heat for 20-25 minutes until the noodles are cooked through.
6. Turn the heat to low and add the vinegar, cook for an additional 5 minutes. Remove the bay leaf and serve.

Side Dishes for Chicken Noodle Soup

At our house we just serve this with saltine crackers or a large warm baguette, and that’s it. This is a pretty hearty soup that fills you up on it’s own!

A loaf of this 4 IngredientBeer Bread would make a great side dish too!

Some type of tea sandwich could also be great. Use smaller buns or slider size buns, add some ham or turkey, provolone cheese, and then a mayo/mustard mixture.

Raw veggies with ranch or blue cheese dip also makes a great side.

Storing & Freezing

This recipe makes quite a bit of soup, so plan on leftovers! Which, just like chili, is even better than the first go-around. YUM

Store any leftovers in the fridge in an airtight container for up to 5 days. It will thicken as it sits in the fridge so you may need to add a little broth or stock to reconstitute when reheating.

You an also freeze a batch of this Chicken Noodle Soup for easy dinner on buys weeknights. It will be good in the freezer for up to 3 months.

Simply thaw in the fridge overnight and then heat on the stove. Or place the frozen soup in a large pot and reheat.

You can also use these amazing souper cubes to freeze individual portions of the soup.