Go Back Email Link
+ servings

Molly's Best Homemade Chicken Noodle Soup

This is simply the best homemade chicken noodle soup. Featuring savory garlic and herb roasted chicken and tons of wholesome veggies in a savory broth, this is the ultimate healing and comforting winter dinner.
Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Soup, Main Course, Entree
Cuisine: American
Diet: Gluten Free
Keyword: homemade chicken noodle soup, easy chicken noodle soup, creamy chicken noodle soup, Campbell's chicken noodle soup, Chicken noodle soup recipes, chicken noodle soup from scratch, Best homemade chicken noodle soup, Chicken noodle soup with egg noodles, Quick chicken noodle soup, Simple chicken noodle soup, Chicken noodle soup with rotisserie chicken, Rotisserie chicken noodle soup
Servings: 10 people
Calories: 473kcal
Author: LM


  • 2 lbs. roasted chicken removed from bone and chopped. (you can roast your own chicken or use a storebought rotisserie chicken)
  • 8 cups low sodium chicken broth
  • 8 tbsp. salted butter
  • 2 cups celery chopped
  • 2 cups carrots chopped
  • 1 vidalia onion chopped
  • 2 cups baby bella mushrooms sliced
  • 4 cloves garlic minced
  • 2 tbsp. fresh sage roughly chopped
  • 1 tsp. fresh thyme minced
  • salt and pepper to taste
  • 12 oz. egg noodles *use GF if sensitive

For garnish:

  • 1 pinch good quality Parmesan cheese
  • 3-4 sprigs of thyme


A note about the chicken for this soup

  • We recommend roasting your own chicken for this recipe. Please see our simple and crispy whole roasted chicken recipe here for an easy and delicious alternative to a store bought rotisserie chicken: https://savorharvest.com/2020/12/14/simple-and-crispy-whole-roasted-chicken-with-garlic-and-herbs/
    However, you may use a store bought rotisserie chicken if desired.

To make the chicken noodle soup:

  • Melt butter in a large stock pot over medium-low heat.
  • When the butter has melted and is beginning to bubble, add the onion and sauté until it is beginning to turn translucent. Then, add celery and carrots and continue sautéing until the colors of the veggies become vibrant.
  • Then, add your chopped mushrooms and garlic and stir. Let the veggies sit over medium-low heat until you begin to see some brown bits on the bottom of your stock pot.
  • Once there is an even coating of brown (but not burned!) bits on the bottom of the pot, add your chicken broth and stir, scraping up brown bits as you go.
  • Add thyme and sage and bring soup to a simmer.
  • Add chopped chicken, including the pan drippings and stir until thoroughly combined.
  • Add egg noodles and stir until they are submerged and the soup is simmering again.
  • Cook until the egg noodles are al dente. Season with salt and pepper to taste.

To serve:

  • Divide the soup into bowls and garnish with a pinch of good parmesan cheese and several springs of time. We also like to add another sprinkling of black pepper on top of each portion.


Calories: 473kcal | Carbohydrates: 33g | Protein: 27g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 251mg | Potassium: 665mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4849IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg
Tried this recipe?Let us know how it was!