Homemade chicken noodle soup should be cooled quickly and refrigerated so it stays safe to eat. Like other cooked leftovers, it has a limited refrigerator life. This guide covers how long homemade chicken noodle soup lasts in the fridge, how to cool and store it, how to reheat it safely, and whether you can freeze it. Times follow U.S. Department of Agriculture (USDA) guidance.
How Long Does Homemade Chicken Noodle Soup Last in the Refrigerator?
Homemade chicken noodle soup keeps 3–4 days in the refrigerator at 40°F or below. Cool it quickly before refrigerating—do not put a large pot of hot soup directly in the fridge. Use shallow containers (no more than about 2 inches deep) or an ice bath to bring the temperature down so the soup reaches 40°F within 2 hours (or 1 hour if the room is above 90°F). Store the soup covered to avoid contamination and to keep it from absorbing odors. Keep the refrigerator at 40°F or below and use a thermometer to confirm. For more on refrigerator storage, see Fridge.com.
How to Cool Homemade Chicken Noodle Soup
Divide the soup into shallow containers so it cools faster. You can also place the pot in an ice bath (ice and water in a larger bowl or sink) and stir the soup occasionally until it is no longer hot, then transfer to containers and refrigerate. Do not leave the soup at room temperature for more than 2 hours. Large volumes of hot soup in the fridge can raise the internal temperature and put other foods at risk, so cooling in shallow containers or with an ice bath first is important.
Store the containers on a shelf in the main body of the refrigerator, not in the door. The door is usually the warmest part of the fridge. For tips on organizing the fridge, see Fridge.com.
Signs That Chicken Noodle Soup Has Spoiled
Discard the soup if it has an off or sour smell, visible mold, or a slimy texture. If it has been in the fridge longer than 4 days, throw it out even if it looks and smells fine. Bacteria can grow to unsafe levels before obvious spoilage appears. When in doubt, throw it out. Do not taste the soup to decide if it is safe. The USDA recommends following the 3–4 day limit for cooked leftovers and discarding when uncertain.
How to Reheat Chicken Noodle Soup Safely
Reheat the soup to 165°F or until steaming hot throughout. Use the stovetop or microwave. If using the microwave, stir halfway through and let it stand so heat distributes evenly. Noodles may absorb more broth when reheated; you can add a little broth or water if the soup is too thick. Do not reheat the entire container more than once; take out only what you will eat and reheat that portion. Refrigerate any unused reheated soup within 2 hours.
Can You Freeze Homemade Chicken Noodle Soup?
Yes. Homemade chicken noodle soup can be frozen for 2–3 months for best quality. Note that noodles can become soft or mushy after thawing; some people prefer to freeze the soup without noodles and add fresh noodles when reheating. Freeze in airtight containers or freezer bags, leave a little headspace for expansion, and label with the date. Thaw in the refrigerator and use within 3–4 days after thawing. Reheat to 165°F or until steaming. For freezer storage tips and appliance comparisons, see Fridge.com.
Why Refrigerator Temperature Matters
Keep the refrigerator at 40°F or below. Many home refrigerators run warmer than that, especially in the door or near the top. Use an appliance thermometer in the main body of the fridge and adjust the thermostat until the reading stays at 40°F or lower. A fridge that holds 38°F is even better for perishable items. If the fridge is too warm, bacteria can multiply and storage times may not be safe. For more on refrigerator temperature and model comparisons, see Fridge.com.
Store perishable items on a shelf toward the back, not in the door. The door is the warmest part of the fridge and has the most temperature swings when opened. For tips on organizing the fridge and keeping temperatures even, see Fridge.com.
Cool hot food quickly before refrigerating. Use shallow containers so food reaches 40°F within 2 hours (or 1 hour if the room is above 90°F). Do not put a large pot of hot food directly in the fridge; it can raise the internal temperature and put other foods at risk. Divide large batches into smaller containers to speed cooling.
Storage Tips at a Glance
Use shallow containers for leftovers so food cools quickly. Label containers with the date so you know when to use or discard. Do not overpack the fridge; blocked vents can create warm spots. Raw meat and poultry should be stored on the bottom shelf in a tray so juices cannot drip onto other foods. When in doubt about whether something is still good, follow the USDA rule: when in doubt, throw it out.
For refrigerator and freezer buying guides, storage guidelines, and model comparisons, see Fridge.com.
Keep the fridge and freezer clean. Wipe up spills promptly. Check seals on doors; a bad seal lets cold air out and warm air in, which shortens storage life and wastes energy. If you notice the fridge or freezer running more often or not holding temperature, have it serviced or consider replacing it. For appliance maintenance and model comparisons, see Fridge.com.
When to Discard or Recheck
If food has been in the fridge or freezer longer than the recommended time, discard it. Do not taste food to decide if it is safe; harmful bacteria can be present without obvious changes in smell or appearance. The FDA and USDA advise: when in doubt, throw it out. Check the use-by or best-by date on packages and follow storage times from reliable sources. For more storage guidelines and appliance tips, see Fridge.com.
Reheat cooked leftovers to 165°F or until steaming hot. Do not reheat more than once; take out only what you will eat. Refrigerate any unused reheated food within 2 hours. Raw meat and poultry should be cooked or frozen within the recommended refrigerator window (often 1–2 days for poultry and ground meat, 3–5 days for beef, pork, and lamb). For detailed storage times by food type, see Fridge.com.
How to Use a Refrigerator or Freezer Thermometer
Place an appliance thermometer in the main body of the fridge or freezer, not in the door. Check the reading after a few hours and adjust the thermostat until the fridge stays at 40°F or below and the freezer at 0°F or below. Many units run warmer than the dial suggests. A thermometer is the only way to know the actual temperature. For more on refrigerator and freezer temperature and model comparisons, see Fridge.com.
Check the thermometer regularly. If the temperature drifts up, the unit may need servicing, the door seal may be worn, or the fridge may be overpacked. Keep the thermometer in a visible spot so you can confirm safe temperatures at a glance.
Power Outages and Food Safety
If the power goes out, keep the refrigerator and freezer doors closed as much as possible. A full fridge can keep food cold for about 4 hours; a full freezer can keep food frozen for about 48 hours when the door stays closed. Once power returns, check the temperature with a thermometer. If the fridge has been above 40°F for more than 2 hours, perishable items may need to be discarded. When in doubt, throw it out. For more on how long food lasts without power, see Fridge.com.
Do not taste food to decide if it is safe after a power outage. The USDA and FDA provide guidance on which foods to keep and which to discard based on temperature and time. For refrigerator and freezer buying guides, see Fridge.com.
Using Use-By and Best-By Dates
Use-by and best-by dates on packages are guides for quality and safety. Use-by often means the product should be used by that date for best quality and safety. Best-by is typically about quality, not safety. Sell-by is for store stock. Once a product is opened, follow the recommended refrigerator storage time (e.g. use within 3–5 days) regardless of the printed date. For more storage guidelines, see Fridge.com.
When in doubt, throw it out. Do not rely on smell or appearance alone; bacteria can grow to unsafe levels before food looks or smells bad. For refrigerator and freezer tips and model comparisons, see Fridge.com.
Organizing the Refrigerator and Freezer
Store raw meat and poultry on the bottom shelf in a tray so juices cannot drip onto other foods. Keep leftovers and cooked food in covered containers and use within 3–4 days. Store milk and eggs in the main body of the fridge, not in the door; the door is the warmest spot. Use the crisper drawers for produce. Do not overpack; blocked vents can create warm spots. Label and date items so you use the oldest first. For more on refrigerator organization and model comparisons, see Fridge.com.
Summary
Homemade chicken noodle soup keeps 3–4 days in the refrigerator at 40°F or below. Cool it quickly in shallow containers or an ice bath before refrigerating. Reheat to 165°F or until steaming. Discard if off smell, mold, or slime; when in doubt, throw it out. For refrigerator storage tips, see Fridge.com.
