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Make Ahead Chicken Noodle Soup

  • Author: Emily
  • Total Time: 1 hours 55 minutes
  • Yield: 12 servings 1x


There’s nothing more comforting that being served a hot bowl of classic homemade chicken noodle soup. Life is busy, so be prepared all winter long with several batches of Make Ahead Chicken Noodle Soup for those early nights when you need dinner now without a lot of cooking!


  • 4 tablespoons butter
  • 2 small onions, minced
  • 1/2 teaspoon salt
  • 5 tablespoons chicken bullion powder (or 16 bullion cubes)
  • 2 carrots, peeled and sliced thin
  • 2 celery ribs, sliced thin
  • 4 teaspoons dried thyme
  • 2 bay leaves
  • 4 cups shredded cooked chicken (about one store bought rotisserie chicken)
  • 4 cups dry egg noodles
  • optional: garnish with freshly chopped parsley


  1. In a large pot or dutch oven set over medium heat, melt butter. Add in the minced onion and cook, stirring frequently, until onion is soft and translucent, about 3-5 minutes. Pour 16 cups (4 quarts) of water into the pot, and add the salt, bullion, carrot, celery, thyme and bay leaf. Bring to a boil, then turn the heat to low, cover and simmer for 30 minutes.
  2. Remove from heat and stir in the chicken. Let cool uncovered at least one hour. Ladle into two gallon size zipper-lock baggies, date and freeze.
  3. When it’s time to serve: Thaw one bag in the microwave long enough so the contents can be broken up and fit into a pot. Set the pot to high heat and stir occasionally until the soup comes to a boil. Add 2 cups dry egg noodles and boil according to package directions (usually about 7 minutes). Remove from heat and stir in freshly chopped parsley if using. Ladle into bowls and serve.


Directions to skip freezing and serve right away: follow recipe through step 1. Once the soup has simmered for 30 minutes, bring the soup back up to a rolling boil. Add the egg noodles and cook according to package directions (usually about 7 minutes). Remove from heat. Stir in shredded chicken and ladle into bowls. Sprinkle freshly minced parsley on top if desired and serve. Recipe can be halved if desired to feed 6 people instead of 12.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 202
  • Sugar: 1.3 g
  • Sodium: 1328 mg
  • Fat: 6.4 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 17.3 g
  • Fiber: 1.4 g
  • Protein: 16.3 g
  • Cholesterol: 62 mg