A steaming bowl of chicken noodle soup with tender shredded chicken, egg noodles, sliced carrots, and celery in a golden broth, garnished with fresh parsley. The bowl is rustic ceramic, placed on a wooden table with a cozy kitchen background, soft natural light, and a warm, inviting atmosphere.

Nothing beats the comfort of a steaming bowl of chicken noodle soup on a chilly day or when you’re feeling under the weather. 

I remember my mom making this for me as a kid, and the smell alone would make everything feel better. 

This recipe is my go-to now, passed down with a few tweaks to make it quick and simple without losing that cozy, homemade vibe. 

It’s hearty, flavorful, and comes together with ingredients you probably already have in your pantry. 

Whether you’re cooking for a family dinner or prepping something soothing for a sick day, this easy chicken noodle soup will warm your heart and soul.

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Why You’ll Love This Easy Chicken Noodle Soup Recipe

This chicken noodle soup is a hug in a bowl, packed with tender chicken, soft noodles, and veggies in a savory broth. 

It’s quick to make, ready in about 45 minutes, and uses simple ingredients that deliver big flavor. 

Perfect for beginners or busy cooks, it’s versatile—swap ingredients based on what’s in your fridge. 

Plus, it’s budget-friendly and freezes beautifully for meal prep.

  • Quick and Easy: Ready in under an hour, perfect for weeknights.
  • Comforting: Warm, hearty, and nostalgic, great for any mood or season.
  • Customizable: Adjust veggies, noodles, or spices to your taste.
  • Healthy: Packed with protein and veggies for a wholesome meal.
  • Freezer-Friendly: Make a big batch and save for later.

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Ingredients For Easy Chicken Noodle Soup

You’ll need basic pantry staples and fresh ingredients to make this soup. Here’s what to gather:

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Kitchen Equipment Needed

Grab these tools to make your cooking process smooth. Most are likely already in your kitchen.

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Step-by-Step Instructions

1. Prep the Vegetables

Start by washing your carrots and celery. On a cutting board, use a chef’s knife to dice the onion into small pieces, about ¼-inch (0.6 cm) in size. 

Slice the carrots into thin rounds, about ⅛-inch (0.3 cm) thick, for even cooking. Chop the celery into similar-sized pieces. 

Mince the garlic finely to release its flavor. Having all your veggies prepped makes the cooking process seamless.

2. Sauté the Aromatics

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. 

Once the oil shimmers, add the diced onion. 

Stir with a wooden spoon for about 3-4 minutes until the onion softens and turns translucent. 

Add the sliced carrots and celery, cooking for another 5 minutes until they begin to soften. 

Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

3. Add the Broth and Seasonings

Pour in 8 cups (2 liters) of chicken broth, stirring to combine with the vegetables. 

Add 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, and 1 bay leaf. 

Season with salt and black pepper to taste—start with about ½ teaspoon of each and adjust later. 

Bring the mixture to a gentle boil, then reduce the heat to low, letting it simmer for 10 minutes to meld the flavors.

4. Cook the Noodles

Add 2 cups (200g) of egg noodles to the simmering broth. Stir occasionally to prevent sticking. 

Cook for 6-8 minutes or according to the package instructions until the noodles are al dente. 

Keep an eye on them to avoid overcooking, as they’ll continue to soften in the hot broth.

5. Add the Chicken

Stir in 2 cups (300g) of shredded chicken breast. If using rotisserie chicken, ensure it’s shredded into bite-sized pieces. 

Let the soup simmer for another 5 minutes to heat the chicken through and allow the flavors to blend. 

Taste and adjust seasoning with more salt or black pepper if needed.

6. Serve the Soup

Remove the bay leaf from the pot and discard it. Use a ladle to serve the soup into bowls. 

If desired, garnish with a sprinkle of fresh parsley for a pop of color and freshness. 

Serve immediately while hot.

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Tips for Success

To make your chicken noodle soup shine, follow these tips based on my trial and error in the kitchen. They’ll help you avoid common pitfalls and elevate the flavor.

  • Use low-sodium chicken broth to control the saltiness.
  • Don’t overcook the egg noodles; they should be slightly firm when added to the soup.
  • Shred the chicken finely for even distribution in every spoonful.
  • Add a splash of lemon juice at the end for a bright, fresh flavor.
  • If the soup thickens after sitting, add a bit more broth when reheating.

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Serving Suggestions

This chicken noodle soup is a complete meal on its own, but pairing it with sides can make it even more satisfying. It’s perfect for cozy dinners or a soothing lunch when you’re feeling under the weather.

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Variations to Try

This recipe is super flexible, so you can tweak it to suit your taste or dietary needs. Here are some ideas to mix things up:

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Storage and Reheating

Store leftovers properly to enjoy this soup later. It keeps well and reheats like a dream.

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Nutritional Facts

Here’s the approximate nutritional breakdown per serving (based on 6 servings):

  • Calories: 220 kcal
  • Protein: 18g
  • Fat: 6g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Sodium: 800mg (varies with broth)
  • Sugar: 3g

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Health Benefits of Key Ingredients

This soup isn’t just delicious—it’s packed with ingredients that are good for you. From immune-boosting chicken broth to nutrient-rich veggies, it’s a wholesome choice for any meal.

  • Chicken: High in protein, supports muscle health and keeps you full.
  • Carrots: Rich in beta-carotene, great for eye health and immunity.
  • Celery: Low in calories, provides hydration and fiber.
  • Garlic: Has anti-inflammatory and immune-boosting properties.
  • Chicken Broth: Soothes colds and aids digestion.

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FAQs

1. Can I use homemade chicken broth?

Absolutely! Homemade chicken broth adds incredible flavor and lets you control the sodium. Just simmer chicken bones with water, veggies, and herbs for a few hours, then strain.

2. Can I make this soup vegetarian?

Yes, swap chicken broth for vegetable broth and omit the chicken. Add more veggies like mushrooms or tofu for heartiness.

3. How can I make this soup gluten-free?

Use gluten-free noodles or substitute with rice or quinoa. Double-check that your chicken broth is gluten-free.

4. Can I use raw chicken instead of cooked?

Yes, add raw chicken breast to the simmering broth in step 3. Cook for 15-20 minutes until fully cooked, then shred and return to the pot.

5. How do I prevent the noodles from getting soggy?

Cook egg noodles separately and add them to individual bowls when serving. This keeps them from absorbing too much broth during storage.

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Final Thoughts

This easy chicken noodle soup recipe is a staple in my kitchen, and I hope it becomes one in yours too. 

It’s the kind of dish that feels like home, whether you’re cooking for yourself, your family, or a friend who needs a little TLC. 

The beauty of this recipe is its simplicity—you don’t need fancy skills or hours in the kitchen to make something truly comforting. Plus, it’s endlessly adaptable, so you can make it your own. 

Next time you’re craving something warm and hearty, give this a try and savor every spoonful.

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