Homemade Chicken Noodle Soup

🛒 Ingredients

1 medium onion, diced

2 tablespoons butter

2 medium carrots, sliced ¼-inch thick

2 celery stalks, sliced ¼-inch thick

½ teaspoon poultry seasoning

2 tablespoons all-purpose flour

Salt and freshly ground black pepper, to taste

6 cups chicken broth

1 bay leaf

2 cups uncooked egg noodles*

2 cups cooked chicken, shredded or diced

2 tablespoons fresh parsley, chopped

👩‍🍳 Directions

Dice the onion. Heat butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, 2–3 minutes.

While the onion is cooking, slice the carrot and celery ¼-inch thick. Add to the pot and cook for 2–3 minutes or until the onion is soft.

Stir in the poultry seasoning, flour, salt and pepper to taste, and cook for 1 minute more.

Add the broth and bay leaf, turn the heat up to medium-high and bring to a boil. Stir in noodles* and reduce heat to a simmer. Cook until noodles are tender (this can vary by brand), approximately 7 minutes.

Add chicken and cook 1 minute more or until heated through.

Stir in parsley and remove bay leaf before serving.

💡 Notes

*If using a different type of noodle (e.g., wide egg noodles, pasta, or gluten-free), adjust cooking time accordingly or cook separately and add at the end to prevent overcooking.

For a richer flavor, use homemade chicken stock and rotisserie chicken. Leftover roasted chicken works wonderfully too. The soup can be stored in the fridge for up to 3 days, but note that noodles may continue to absorb broth—add a splash of water or broth when reheating.