Soups & Stews
This Campbell’s Chicken Noodle Soup copycat recipe brings that nostalgic comfort home—herb-infused broth, tender chicken, and perfectly cooked noodles in every spoonful. The secret lies in simmering aromatic vegetables until deeply flavorful, then balancing the broth with just the right amount of salt and pepper.
I developed this version after years of testing, ensuring the celery crowns stay crisp while the chicken remains tender and the broth develops that signature depth.
What sets this copycat apart is the attention to texture and layering of flavors. The broth starts with a proper vegetable base—carrots, celery, and onions—simmered until sweet and aromatic before adding chicken and noodles.
A splash of lemon juice at the end brightens the dish, while fresh parsley adds a pop of color and freshness. The celery crowns are the star, achieving that satisfying crunch without sacrificing the soup's comforting warmth.
By the time you serve this, you'll have a bowl that tastes like a childhood memory—rich, hearty, and perfectly balanced. The noodles cook just until al dente, the chicken shreds easily, and the broth carries all the classic flavors you love.
Serve with a side of crusty bread to soak up every last drop, and you've got a meal that's as comforting as it is authentic.
This recipe works equally well for weeknight dinners or potluck gatherings, scaling easily to feed a crowd. The techniques are straightforward, but the result is restaurant-quality—proof that homemade can taste even better than the original. Let's get cooking!
Ingredients for campbell's chicken noodle soup copycat
Simple ingredients that taste like childhood memories—herb-infused broth and crisp celery crowns.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium-sized, chopped |
| Carrots 🥕 | 3 medium | Peeled, cut into chunks |
| Celery Stalks 🧄 | 3 whole | Fresh, cut into pieces |
| Egg Noodles 🍝 | 2 cups | Uncooked, medium width |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Fresh Dill 🌿 | 1 tbsp | Chopped, for flavor |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Celery Crowns 🧄 | 1 whole | For garnish, cut into strips |
The celery crowns are the secret to that iconic Campbell’s crunch—look for thick, pale stalks with no brown spots. Trader Joe's and Whole Foods usually have the best quality. If you can't find celery crowns, use regular celery and slice it into thick strips. The chicken should be free-range or organic if possible, but any boneless, skinless breast works. I like to cut it into bite-sized pieces before cooking so it's ready to go. The broth is where the magic happens—low-sodium chicken broth keeps the flavor balanced without adding extra salt later.
No fresh dill or thyme? Dried works at one-third the amount, but fresh gives that bright, herbaceous note. Running out of lemon juice? A splash of apple cider vinegar works in a pinch. The egg noodles can be swapped for angel hair pasta if that's what you have, but they cook faster so watch the time. For a vegetarian version, skip the chicken and use extra broth to keep the soup hearty. The butter adds richness—don't skip it, even if you're watching calories. And if you're making this ahead, hold off on adding the celery crowns until serving so they stay crisp.
This soup tastes even better the next day—4-5 days in the fridge, or freeze for up to 3 months. I like to portion it into containers with a layer of celery crowns on top so they stay fresh. The celery crowns should be added just before serving to keep that satisfying crunch. If you're making it for a crowd, double the recipe—it reheats beautifully. And trust me, the extra few minutes to simmer the vegetables until they're sweet and aromatic make all the difference.
Why You'll Love This Recipe
- No-Pot-Cleanup Surprise: I’ll be honest—this recipe doesn’t just taste like the good stuff, it feels like the good stuff. That quick sear of the chicken in butter? You just toss it back in the pot with the veggies, and boom—no scrubbing pans for hours. The egg noodles cook right in the broth, so you’re basically done in one pot. My kitchen stays so much cleaner than when I tried to make it the long way.
- Herb-Infused Magic: The secret’s in those fresh herbs—dill, thyme, and a squeeze of lemon juice? They turn plain chicken broth into something dangerously good. That crisp celery crown garnish? It’s like eating the soup’s little crunchy hug. My picky 10-year-old actually asked for seconds after that first bite.
- Leftover Champion: This soup doesn’t just exist for dinner—it thrives as leftovers. After it sits overnight, the flavors deepen, and the noodles get that perfect mushy-but-still-tender texture. I freeze half the batch, and when I’m too tired to cook, I just reheat it. It’s my secret weapon for nights when I’d rather watch Netflix than stand at the stove.
- Budget-Friendly Comfort: I love that this recipe doesn’t skimp on flavor or cost. A whole chicken breast, some veggies, and a handful of herbs? That’s a fraction of what a can of Campbell’s would run me. Plus, the celery crowns and fresh parsley make it feel fancy without breaking the bank. It’s the kind of dish that makes me feel like I’m treating myself—even on a Tuesday night.
Step-by-step instructions for Campbell's chicken noodle soup copycat recipe
Here's how to recreate that classic comfort soup with rich herb-infused broth and crisp celery crown garnish.
Sear the Chicken for Maximum Flavor
Cut the 1.5 lb boneless, skinless chicken breast into bite-sized pieces. Heat a large pot over medium-high heat and add 2 tbsp butter. Once the butter foams, add the chicken pieces in a single layer and let them sear undisturbed for 3-4 minutes until golden brown on one side. This creates a flavorful crust that infuses into the broth.
Flip the chicken pieces and cook for another 3-4 minutes until they're fully browned. The chicken doesn't need to be fully cooked at this stage—it will finish cooking in the broth. Remove the chicken from the pot and set it aside on a plate. You'll use it later to finish the soup.
Build the Herb-Infused Broth
In the same pot, add 1 whole yellow onion (chopped), 3 medium carrots (peeled and cut into chunks), and 3 whole celery stalks (cut into pieces). Cook the vegetables for 5 minutes, stirring occasionally, until they begin to soften. This step develops their natural sweetness and deepens the soup's flavor.
Add 4 cups chicken broth, 1 tbsp fresh dill (chopped), 1 tbsp fresh thyme (leaves only, chopped), 1.5 teaspoons salt, and 0.5 teaspoon black pepper to the pot. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes. The broth should now be infused with the aromatic herbs and vegetables.
Return the seared chicken pieces to the pot and simmer for another 10 minutes until the chicken is fully cooked and tender. The broth will absorb the chicken's juices, creating a rich, flavorful base. Taste the broth and adjust the seasoning if needed—you might want to add a splash of the 1 tbsp lemon juice for brightness.
Cook the Noodles and Finish the Soup
Add 2 cups egg noodles to the pot and stir gently to submerge them in the broth. Cook the noodles according to the package instructions, usually for 8-10 minutes, until they're tender and floating to the surface. The noodles should be al dente but fully cooked through.
Once the noodles are done, remove the pot from heat. The soup should be hot and ready to serve. The egg noodles will continue to soften slightly as they sit, so don't overcook them.
Garnish and Serve with Celery Crown Crunch
Ladle the soup into bowls, garnishing each serving with 0.25 cup fresh parsley (chopped) and 1 whole celery crown (cut into strips). The celery crowns add a delightful crunch that mimics the classic Campbell's soup texture. Serve immediately while the soup is hot and the celery crowns are crisp.
For extra richness, you can top each bowl with a dollop of the reserved butter or a sprinkle of additional black pepper. This copycat recipe delivers all the comforting flavors of the classic, with a homemade touch that makes it even better.
Pro Tips For Making Campbell'S Chicken Noodle Soup Copycat
- Cut Chicken Evenly: I used to eyeball it and end up with uneven pieces—some overcooked, some underdone. Grab a sharp knife and slice the chicken breast into 1-inch cubes before searing. This ensures they all cook through in the broth without drying out.
- Salt the Broth Early: The broth needs time to absorb flavor, so add the 1.5 tsp salt when you first combine the broth and veggies—not after simmering. If you wait, you’ll end up chasing seasoning and might overdo it.
- Don’t Rush the Celery Crown: The crisp celery crown garnish is the star, so slice it just before serving. If you prep it ahead, it’ll wilt in the pot or fridge—no one wants soggy celery in their soup.
- Taste Before Noodles: After the 15-minute herb simmer, taste the broth before adding noodles. The recipe says to adjust seasoning then, but I’ve ruined batches by forgetting and ending up with bland soup. A splash of lemon juice here makes all the difference.
Essential equipment for this recipe
Your Trusted Pot
I swear by my Le Creuset Dutch oven—the one with the signature blue enamel—for this recipe. It retains heat beautifully, ensuring even cooking and preventing the bottom from burning.
If you don’t have one, a heavy stainless steel pot like the All-Clad D5 works just as well. Avoid thin pots—they’ll cause hot spots and uneven flavor development. 🔥
Precision Thermometer
Invest in a meat thermometer like the Thermoworks Smoke to check your chicken’s internal temperature. It should reach 165°F for safety, but don’t overcook—you want tender, juicy chicken, not dry.
I’ve learned the hard way that chicken left in too long turns rubbery, and no amount of broth can fix that.
Sharp Chef’s Knife
A 8-inch chef’s knife from Wüsthof or Shun is essential for chopping onions, carrots, and celery cleanly. Dull knives force you to press harder, which can steam the veggies instead of browning them. I keep mine razor-sharp—trust me, it makes prep feel effortless and the soup tastes better.
Wooden Spoon & Slotted Spoon
Wooden spoons are my go-to for stirring—no scratching or warping pots like metal spoons can. For removing the celery crowns or skimming broth, a slotted spoon is a game-changer.
I keep a set by my stove so I’m never caught without one. Pro tip: Soak wooden spoons in vinegar weekly to keep them fresh.
Microplane for Herbs
If you’re using fresh herbs like thyme or dill, a microplane lets you finely chop them without losing flavor. It’s quicker than a knife and gives you that perfect texture for infusing the broth. I keep mine on my countertop for easy access—it’s one of my most-used kitchen tools.
Nutrition facts
Frequently asked questions
Why does the recipe call for searing the chicken first?
Searing the chicken creates a flavorful crust that infuses into the broth, giving your homemade soup that rich, deep taste similar to the original. The browned bits, called fond, add layers of complexity that you just can't get by simmering raw chicken. This step is what makes your copycat soup taste so authentic!
Can I substitute dried herbs for the fresh dill and thyme?
Yes, but use one-third the amount of dried herbs compared to fresh. For example, replace 1 tablespoon fresh dill with just 1/3 teaspoon dried dill. Dried herbs are more concentrated, so they can easily overpower the broth if used in equal amounts. Fresh herbs add a brighter, more vibrant flavor to the soup.
What's the best way to keep the celery crowns crisp?
Add the celery crowns to the soup just 5 minutes before serving to maintain their crunch. If you're making this ahead, keep them separate and add them fresh to each bowl. For extra crispness, you can briefly blanch them in boiling water for 30 seconds before serving, then shock them in ice water to stop the cooking process.
How do I adjust the saltiness if I used regular-sodium broth?
Taste the broth after simmering and add 1/2 teaspoon salt at a time until it reaches your preferred level. Since the recipe calls for low-sodium broth, you might need to add up to 1 teaspoon extra salt total. Always taste as you go—it's easier to add more salt than to fix an oversalted soup!
Can I make this soup vegetarian?
Yes! Skip the chicken entirely and use extra broth to keep the soup hearty. Add 1 cup mushrooms or 1 cup cooked lentils for protein and texture. The flavor will still be rich and comforting, just without the chicken. The herb-infused broth remains the star of the dish!