Stovetop Chicken Noodle Soup is the kind of meal that wraps you up in a cozy hug, no matter the season. Whether you’re fighting off a cold or just craving something hearty and nourishing, this homemade version is leagues above anything from a can.
What makes this stovetop soup extra special is how it’s built. Instead of tossing everything into one pot and hoping for the best, the chicken and broth simmer together first—letting all those rich, savory flavors develop. The noodles? They’re cooked separately to stay perfectly al dente, never soggy.
The result is a bowl full of comforting goodness: shredded chicken that practically melts in your mouth, broth infused with garlic, herbs, and a touch of warmth, and pasta that holds its shape and texture until the last bite. It’s simple, but it hits every note just right.
And the best part? This method makes leftovers a breeze. Just store the soup and noodles apart, and when you’re ready to reheat, everything tastes fresh—never overcooked or mushy.
After making chicken noodle soup on the stovetop like this, it could easily become your favorite comfort meal whenever you or someone close needs a warm, healing bowl of goodness.
Stovetop Chicken Noodle Soup Recipe
Chicken noodle soup is one of those timeless comfort foods that never really goes out of style. It’s warm, it’s familiar, and if you grew up eating it on sick days or chilly nights, you already know the power of a good bowl. But this version? It takes things up a notch.
Instead of reaching for a can or cutting corners with bland shortcuts, we’re building this soup from scratch — right on the stovetop — with fresh, wholesome ingredients. The result is a rich, soul-soothing broth layered with flavor, thanks to a classic medley of onions, carrots, and celery, plus just the right blend of herbs and spices.
It’s simple, but don’t let that fool you — every step adds depth, from browning the chicken to simmering everything low and slow so the flavors have time to really come together. The scent drifting from the pot feels like a warm embrace from the kitchen.
And while many recipes stick to egg noodles, we’re switching it up with tender fusilli pasta. The spirals are perfect for catching every drop of that savory broth, and they bring a little fun to each bite. 🍜
Want to make it your own? Just before serving, toss in some baby spinach to wilt gently, finish with a splash of fresh lemon juice for a burst of brightness, or stir in a bit of cream for a richer, velvety touch. After making it this way, you won’t want to go back to the store-bought kind.
Wondering What Makes This Special?
Simple, Cozy Ingredients: This stovetop chicken noodle soup keeps things real and comforting with simple pantry staples. You don’t need anything fancy—just basic vegetables, chicken (leftovers work perfectly!), and whatever noodles you have on hand. It’s the kind of recipe that feels homemade because it is—with ingredients you probably already have.
Great for Meal Prep: Want an easy way to make weeknights less hectic? Make a double batch and stash some in the freezer for a quick meal another day. Since the noodles are cooked separately, they stay tender and never soggy. Just reheat, pour in the noodles, and dinner’s ready—no stress, no fuss, just real food that tastes like you spent hours on it.
Made to Fit You: This isn’t one of those rigid recipes. Think of it more like a warm, nourishing base you can build on. Toss in extra veggies, change up the herbs, or add a little heat if that’s your thing. Whether you’re cooking for picky eaters or experimenting with bold flavors, this stovetop chicken noodle soup can be as classic or creative as you want it to be.
What You’ll Need
- Unsalted butter
- Chopped onion
- Finely diced celery
- Diced carrots
- Minced garlic
- A splash of soy sauce
- A dash of hot sauce
- Chicken broth
- Bone-in, skin-on chicken breasts
- Dried basil
- Dried thyme
- Dried oregano
- Dried parsley
- A pinch of turmeric
- Mustard powder
- Kosher salt
- Ground black pepper
- A squeeze of lemon juice
- Fusilli pasta (or your favorite short pasta)
- Salt, for pasta water
- As the pasta cooks, add a small splash of oil to the boiling water.
How to Cook Stovetop Chicken Noodle Soup
1. Start by gathering everything you’ll need for your stovetop chicken noodle soup.
2. Melt a little butter in a large pot over medium heat. Toss in the chopped onions, celery, and carrots. Let them sauté for about 4 to 5 minutes, just until they start to soften and become fragrant.
3. Add the minced garlic and stir it around for another minute—it should smell amazing! Then pour in the chicken broth and add the raw chicken breasts, along with your choice of herbs (like thyme and bay leaf), a splash of soy sauce, a dash of hot sauce, and your favorite seasonings.
4. Bring everything to a gentle boil. When the broth starts to bubble, cover the pot loosely and let the chicken simmer for 15 to 20 minutes, or until it’s cooked through and nice and tender.
5. Take the chicken breasts out of the pot and let them cool for a few minutes. Then, using two forks, shred the meat into bite-sized pieces—it’s super easy and satisfying to do!
6. Add the shredded chicken back into the pot and squeeze in a bit of fresh lemon juice for brightness. Let the soup simmer a bit more so all the flavors have time to come together beautifully.
7. Meanwhile, cook your noodles or pasta in a separate pot according to the package instructions. Keeping them separate ensures they stay perfectly al dente and don’t soak up all the broth.
8. When you’re ready to serve, spoon the noodles into each bowl and ladle that warm, comforting soup right over the top. Cozy up and enjoy every spoonful!
Tips for Success
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Choose Your Favorite Pasta: While we went with fusilli for its fun shape and ability to hold onto broth, feel free to use whatever noodles you have on hand. Egg noodles are a traditional choice and give that nostalgic, classic chicken noodle soup feel. Even penne or rotini can work beautifully.
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Simmer, Don’t Rush: Once your soup starts to bubble gently, partially cover the pot and lower the heat. This is key. Let the chicken simmer slowly so it stays tender and soaks up all those rich, comforting flavors. Boiling too hard or too fast can make the chicken dry and stringy—definitely not what you want in a cozy bowl of soup.
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Want to Use a Crockpot? This recipe adapts easily to a slow cooker. Just toss in your broth, veggies, seasonings, and chicken, then set it on low for about 6 hours. The result? Super tender chicken with deep flavor. Add your cooked noodles just before serving so they stay firm and don’t get mushy in the crock.
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Don’t Forget to Taste & Adjust: Everyone’s broth and seasoning preferences are a little different. Before you serve, give it a taste and adjust salt, pepper, or even a squeeze of lemon juice to brighten things up. That final tweak can take your soup from good to “where has this been all my life?”
Making stovetop chicken noodle soup is as much about the process as it is about the ingredients—slow down, enjoy the simmer, and make it your own.
Stovetop Chicken Noodle Soup Recipe
Equipment
- Pot with lid
- Silicone spatula
- Colander
- Ladle
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely diced
- ½ cup carrots, peeled and diced
- 2 garlic cloves, minced
- 1 tsp low-sodium soy sauce – adds a rich, savory umami flavo
- 1 tsp hot sauce (optional, for a gentle kick)
- 8 cups good-quality chicken broth (homemade or low-sodium store-bought)
- 2 lbs bone-in, skin-on chicken breasts
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- ¼ tsp ground turmeric (for color and subtle earthiness)
- 1 tsp mustard powder (adds a hint of tang and sharpness)
- ½ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 1 tsp of freshly squeezed lemon juice (adds a fresh, vibrant note to the broth)
- 2 cups fusilli pasta (or egg noodles, if preferred)
- Salt (for the pasta water)
- Drizzle of neutral oil (for boiling pasta separately)
Instructions
- Start by gathering everything you’ll need — simple ingredients like chicken breasts, carrots, celery, onions, garlic, egg noodles, broth, and your favorite herbs.
- In a large soup pot, melt a bit of butter over medium heat. Once it’s bubbling, toss in your chopped onions, carrots, and celery. Sauté them gently for about 4–5 minutes, just until they start to soften and smell amazing.
- Now stir in the minced garlic and let it cook for another minute — just until it’s fragrant but not browned. Pour in the chicken broth, then add your raw chicken breasts, a splash of soy sauce for depth, a dash of hot sauce if you like a little heat, along with a small mix of herbs such as thyme and bay leaf. Add salt and pepper until the flavor is just right for you.
- Bring everything to a gentle boil, then lower the heat, cover the pot loosely, and let it simmer for about 15 to 20 minutes. That gives the chicken time to cook through and soak up all that flavor.
- Once the chicken is done, take it out and use two forks to shred it into bite-sized pieces — super easy and satisfying. Slide the shredded chicken back into the pot, then squeeze in a bit of fresh lemon juice to brighten everything up.
- While the soup simmers, cook the noodles in a separate pot according to the package instructions. This little extra step keeps them from getting mushy in the soup.
- To serve, place a generous scoop of noodles in your bowl and ladle the hot, comforting chicken soup over the top. This is the kind of cozy meal that warms you up from the inside out — ideal for cold nights or when you're feeling a little run-down. Enjoy every spoonful!
