Easy Chicken Noodle Soup Recipe tastes like cozy, savory broth with tender chicken, springy egg noodles, sweet carrots, and a little herb brightness. It fits busy weeknights and sniffly days, and you can put it on the table in about 35 minutes. I learned this one from my mom, and I still make it when my house smells like rain and I need a hug in a bowl.
Why Chicken Noodle Soup Recipe Is Worth It
Easy Chicken Noodle Soup Recipe saves time while giving you classic homemade chicken soup flavor. Simple ingredients deliver rich broth, soft veggies, and noodles that stay slurpable. The whole pot comes together fast without fussy steps.
You control sodium, noodle texture, and herbs, which beats a salty can every time. Rotisserie chicken works like a charm for speed, and a squeeze of lemon adds a clean finish. One pot, easy cleanup, happy bowls.
Ingredients You Need
- Olive oil or unsalted butter
- Yellow onion, diced
- Carrots, sliced
- Celery, sliced
- Garlic, minced
- Chicken: 1 pound boneless skinless thighs or breasts, or 3 cups shredded rotisserie chicken for a shortcut
- Low sodium chicken broth, 8 cups
- Pantry shortcut: stock concentrate or Better Than Bouillon with water tastes great and stores well
- Wide egg noodles, 6 to 8 ounces
- Brand note: No Yolks or any wide egg noodle keeps good texture
- Sub: use rotini or small shells for slower softening in leftovers
- Fresh thyme sprigs or 1 teaspoon dried thyme
- 1 bay leaf
- Fresh parsley, chopped
- Fresh lemon, for a squeeze at the end
- Kosher salt and black pepper
Equipment
- Large soup pot or Dutch oven
- Cutting board and chef’s knife
- Ladle and tongs
- Measuring cups and spoons
Quick Tips & substitutions
- Use rotisserie chicken to cut cook time and boost savoriness.
- Salt in layers. Season the veggies, then adjust at the end after the noodles cook.
- Cook noodles in the soup for convenience, or boil them separately to keep leftovers firmer.
- Got stock concentrate? Stir it in to bump up flavor without opening another carton.
- No egg noodles on hand? Use any short pasta, or use rice for a gluten free option.
- Add a splash of lemon or a pinch of dill at the end for fresh lift.
- Skim surface fat with a spoon for a cleaner broth.
- For extra body, stir in a cornstarch slurry near the end and simmer 1 minute.
How to Make Chicken Noodle Soup
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
- Warm 1 tablespoon oil or butter in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt and pepper. Cook 5 to 6 minutes, stirring, until the onion turns translucent and the veggies start to soften. Stir in the garlic for 30 seconds.
- Pour in the broth, add thyme and the bay leaf, and bring it to a boil. Lower to a lively simmer. Add raw chicken pieces, season with a little more salt and pepper, and simmer 12 to 15 minutes, until the chicken reaches 165 F and looks opaque.
- Pull the chicken out with tongs and set it on a board. Shred or chop it into bite-size pieces. If using rotisserie chicken, add it in this step and let it warm while the noodles cook.
- Add the egg noodles to the simmering pot and cook 6 to 8 minutes, or until tender. Return the shredded chicken to the pot. Stir in parsley and a small squeeze of lemon. Taste and adjust salt and pepper.
- Turn off the heat and let the soup rest 2 minutes so the flavors settle. Fish out the bay leaf and thyme stems. Ladle into bowls and serve hot.
Simple Variations
- Creamy version: Stir in 1 cup half-and-half at the end, plus a cornstarch slurry if you want extra body.
- Herby lemon: Add extra parsley, a little dill, and more lemon for a brighter finish.
- Spicy kick: Add red pepper flakes, a sliced jalapeño, or a spoon of chili crisp.
- Mushroom boost: Sauté sliced cremini with the onions for extra savoriness.
- Turkey noodle: Swap chicken for leftover turkey after the holidays.
- Ginger garlic: Add grated ginger with the garlic and finish with a splash of soy and green onions.
Ways to Serve Easy Chicken Noodle Soup
- With crusty bread or buttered toast
- With a simple green salad and vinaigrette
- With grilled cheese or a cheddar biscuit
- With saltines and apple slices
- With roasted broccoli or green beans for more veg
Storage
Cool the soup, then store it in airtight containers in the fridge for up to 4 days. Noodles keep soaking broth, so store them separate if you plan for leftovers. Reheat on the stove over low heat until steamy, and add a splash of broth or water if it thickened. Freeze the soup without noodles for up to 3 months, then thaw in the fridge and add fresh noodles when you reheat.
Easy Chicken Noodle Soup Recipe
Ingredients
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; cook until soft.
- Pour in chicken broth and bring to a boil.
- Add carrots and celery; simmer until tender.
- Add cooked chicken and egg noodles; cook until noodles are tender.
- Season with salt and pepper to taste.
- Serve hot and enjoy.