Easy Chicken Noodle Soup Recipe

I made my first batch of chicken noodle soup on a rainy October afternoon when my daughter came home from school with the sniffles. I had chicken breasts thawing in the fridge, a bag of egg noodles in the pantry, and a vague memory of my grandmother’s recipe floating around in my head.

What I ended up with was far better than I expected. The broth was golden and fragrant, the vegetables tender but not mushy, and the noodles cooked to perfection.

My daughter finished two bowls before bedtime, and by morning, she was already feeling better. Since then, this Easy Chicken Noodle Soup Recipe has become my go-to remedy for everything from bad days to bad weather.

The beauty of this soup lies in its simplicity. You don’t need fancy ingredients or complicated techniques to create something deeply satisfying and nourishing.

Just real food, cooked with care, in about 45 minutes from start to finish.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	6 bowls
Difficulty Level	Easy

Why You’ll Love This Easy Chicken Noodle Soup Recipe

This soup works for busy weeknights and lazy weekends alike. It’s the kind of meal that makes everyone at the table feel cared for.

I love that you can have it on the table in under an hour with minimal effort. The ingredients are straightforward and probably already in your kitchen.

The broth develops incredible depth of flavor without simmering for hours. You’ll get that rich, golden color and savory taste that makes chicken noodle soup so comforting.

Here’s what makes this recipe special:

• Quick and efficient: Ready in 45 minutes with simple steps that anyone can follow
• Budget-friendly: Uses affordable, everyday ingredients without sacrificing flavor
• Deeply nourishing: Packed with protein, vegetables, and that healing quality that only homemade soup can provide
• Customizable: Easy to adjust based on what you have on hand or dietary preferences
• Freezer-friendly: Makes enough for leftovers that freeze beautifully for future meals
• Kid-approved: Even picky eaters tend to love this classic combination of tender chicken and soft noodles

For a heartier option that’s equally satisfying, try my Italian Wedding Soup.

Ingredients

The ingredient list is refreshingly short, and chances are you already have most of these items in your kitchen. I’ve learned that quality matters here, especially with the broth and chicken, but you don’t need anything fancy or expensive.

For the Soup Base:

• 2 tablespoons olive oil or butter
• 1 large yellow onion, diced (about 1½ cups / 200g)
• 3 medium carrots, peeled and sliced into rounds (about 1½ cups / 180g)
• 3 celery stalks, sliced (about 1 cup / 120g)
• 4 garlic cloves, minced
• 8 cups (1.9 liters) low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper to taste

For the Chicken and Noodles:

• 1½ pounds (680g) boneless, skinless chicken breasts or thighs
• 8 ounces (225g) egg noodles (about 3 cups)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon fresh lemon juice (optional, but highly recommended)

Kitchen Equipment Needed

Having the right tools makes this recipe even easier to prepare. You don’t need a lot of specialized equipment, just a few kitchen basics that most home cooks already own.

Here’s what you’ll need:

• Large stockpot or Dutch oven (at least 6-quart / 5.7-liter capacity): Essential for building the soup and giving everything room to simmer properly
• Cutting board and sharp chef’s knife: For prepping all your vegetables and chicken
• Wooden spoon or ladle: For stirring and serving
• Measuring cups and spoons: To ensure accurate proportions
• Slotted spoon or tongs: For removing chicken from the pot
• Two forks or meat shredder claws: For shredding the cooked chicken
• Fine mesh strainer (optional): If you prefer a clearer broth

Recommended Products for This Recipe

Over the years of making this soup weekly, I’ve discovered a few products that genuinely make the process smoother and the results better. These aren’t essential, but they’re investments that have proven their worth in my kitchen.

1. Le Creuset Enameled Cast Iron Dutch Oven

This is hands down my most-used pot for soups and stews. It distributes heat incredibly evenly, which means your vegetables soften at the same rate and nothing burns on the bottom. The heavy lid traps moisture perfectly, and cleanup is effortless thanks to the enameled interior. I’ve had mine for over eight years, and it still looks nearly new.

Get it on Amazon

2. Pacific Foods Organic Chicken Bone Broth

When I don’t have time to make homemade stock, this is my go-to alternative. It has incredible depth of flavor with a rich, gelatinous quality that mimics long-simmered homemade broth. The organic certification gives me peace of mind, and the sodium content is low enough that I can season to taste without the soup becoming too salty.

Get it on Amazon

3. OXO Good Grips 3-Piece Wooden Utensil Set

I use the wooden spoon from this set for every batch of soup I make. It’s perfectly weighted, doesn’t conduct heat, and won’t scratch your cookware. The angled handle keeps your hand away from steam, and the spoon is deep enough to ladle up generous portions without spilling.

Get it on Amazon

Another recipe that benefits from quality broth is my Zuppa Toscana.

Step-by-Step Instructions: How to Make Chicken Noodle Soup

I’ve broken down every step so you can follow along easily, even if you’re relatively new to soup-making. The key is to build layers of flavor gradually and let each component shine.

1. Prepare Your Vegetables and Chicken

• Dice the onion into roughly ½-inch (1.25cm) pieces so they soften evenly without disappearing into the soup.
• Peel the carrots using a vegetable peeler, then slice them into ¼-inch (0.6cm) rounds. Keeping them uniform ensures they all cook at the same rate.
• Slice the celery stalks at the same thickness as your carrots for visual consistency and even cooking.
• Mince the garlic finely. I use a garlic press to save time, but chopping works just as well.
• Pat the chicken breasts dry with paper towels and season both sides lightly with salt and pepper. This initial seasoning penetrates the meat as it cooks.
• Have all your dried herbs, bay leaves, and broth measured and ready. Once you start cooking, everything moves quickly.

2. Sauté the Aromatics

• Heat your stockpot or Dutch oven over medium heat for about 2 minutes until it’s warm to the touch.
• Add the olive oil or butter and swirl it around the bottom of the pot to coat evenly.
• Once the oil shimmers (or butter melts and foams), add the diced onion. Stir occasionally for 3-4 minutes until it becomes translucent and fragrant. You’re not looking for browning here, just softening.
• Add the carrots and celery, stirring to combine with the onions. Cook for another 5 minutes, stirring every minute or so. The vegetables should soften slightly but still have some crunch.
• Stir in the minced garlic and cook for just 30-45 seconds until incredibly fragrant. Be careful not to let it brown, as burnt garlic turns bitter.

3. Build the Broth

• Pour in all 8 cups of chicken broth, scraping the bottom of the pot with your wooden spoon to release any flavorful bits stuck there.
• Add the bay leaves, dried thyme, and dried parsley. Give everything a good stir to distribute the herbs evenly.
• Increase the heat to medium-high and bring the mixture to a rolling boil. This should take about 5-7 minutes.
• Once boiling, nestle the seasoned chicken breasts into the broth, making sure they’re mostly submerged. It’s fine if they’re not completely covered.
• Reduce the heat to medium-low so the liquid maintains a gentle simmer. You should see small bubbles breaking the surface, but not a vigorous boil.
• Cover the pot with a lid slightly ajar to allow some steam to escape, and cook for 15-18 minutes until the chicken reaches an internal temperature of 165°F (74°C).

4. Shred the Chicken

• Use a slotted spoon or tongs to carefully remove the chicken breasts from the pot and transfer them to a cutting board or large plate.
• Let the chicken rest for 3-4 minutes. This brief rest makes it easier to handle and helps it retain more moisture.
• Using two forks held at opposing angles, shred the chicken by pulling it apart with a gentle tearing motion. You can make the pieces as large or small as you prefer. I like bite-sized shreds about 2 inches long.
• Set the shredded chicken aside in a bowl. You’ll add it back to the soup shortly.

5. Cook the Noodles

• Taste your broth and adjust the seasoning with additional salt and pepper as needed. Remember that the noodles will absorb some salt as they cook, so season generously.
• Increase the heat slightly to bring the soup back to a steady simmer if it cooled down while you were shredding the chicken.
• Add the egg noodles directly to the pot, stirring gently to submerge them and prevent them from clumping together.
• Cook the noodles according to the package directions, typically 6-8 minutes for standard egg noodles. Stir every 2 minutes to keep them from sticking to the bottom.
• Test a noodle after 6 minutes by fishing one out with your spoon and tasting it. It should be tender but still have a slight bite (al dente).

6. Finish and Serve

• Once the noodles reach your desired tenderness, return all the shredded chicken to the pot.
• Stir gently to distribute the chicken throughout the soup and let everything heat together for 2-3 minutes.
• Remove and discard the bay leaves. Fish them out carefully with your spoon or tongs.
• Stir in the fresh lemon juice if using. This brightens all the flavors and adds a subtle freshness that makes the soup taste even more vibrant.
• Ladle the soup into bowls and garnish each serving with a sprinkle of fresh chopped parsley.
• Serve immediately while piping hot, with crusty bread or crackers on the side.

You might also enjoy my Chicken Gnocchi Soup for another comforting Italian-inspired option.

Tips for The Best Chicken Noodle Soup

After making countless batches over the years, I’ve learned a few tricks that consistently elevate this soup from good to absolutely exceptional. Small adjustments can make a noticeable difference in both flavor and texture.

Here are my most valuable tips:

• Use low-sodium broth: This gives you complete control over the salt level in your finished soup. Different broths vary wildly in sodium content, and starting low prevents over-salting.
• Don’t overcook the chicken: Chicken breasts can become dry and stringy if simmered too long. Check them at 15 minutes and remove them as soon as they reach 165°F (74°C) internally.
• Cook noodles separately for meal prep: If you’re making this soup ahead, cook the noodles separately and add them to individual bowls as you serve. Noodles continue absorbing liquid in storage and can become mushy.
• Sauté your vegetables properly: Taking the time to properly soften your aromatics in the beginning builds a flavor foundation. Don’t rush this step by cranking up the heat.
• Season in layers: Add salt and pepper at multiple stages (when seasoning the chicken, after adding the broth, and again before serving) for more complex, well-rounded flavor.
• Use chicken thighs for richer flavor: While I usually use breasts for convenience, boneless skinless chicken thighs add more flavor and stay moister. They just take a few minutes longer to cook through.
• Add a parmesan rind: If you have one in your freezer, toss it into the pot while the soup simmers. It adds incredible umami depth and richness.
• Finish with acid: That squeeze of lemon juice at the end makes everything taste brighter and more balanced. You can also use a splash of white wine vinegar.
• Taste before serving: Soups often need more seasoning than you think. Taste and adjust salt, pepper, and acidity right before ladling into bowls.
• Let it rest briefly: Allowing the finished soup to sit off the heat for 5 minutes before serving lets the flavors meld beautifully.

Serving Suggestions

This soup is satisfying enough to stand alone as a complete meal, but I love pairing it with complementary sides that add textural contrast and make the meal feel more substantial. The right accompaniments can turn a simple bowl of soup into a memorable dinner.

Here’s what I recommend serving alongside your chicken noodle soup:

• Crusty artisan bread: Perfect for dunking and soaking up every last drop of that flavorful broth. Try my Homemade Biscuit for a Southern twist.
• Simple green salad: A light salad with vinaigrette provides a fresh, crisp contrast to the warm, comforting soup. My Chickpea Salad adds protein and works beautifully.
• Grilled cheese sandwiches: This classic pairing never gets old, especially when you use good quality cheese and butter the bread generously.
• Oyster crackers: The traditional accompaniment that adds a satisfying crunch to each spoonful.
• Fresh vegetables and dip: Serve Healthy Hummus with raw veggies for a lighter complement.
• Roasted vegetables: If you want to make the meal more substantial, add roasted Brussels sprouts or carrots on the side.

For a more elaborate meal, consider my Creamed Spinach as an elegant side dish.

Variations of Chicken Noodle Soup

One of the best things about this recipe is how easily it adapts to different preferences, dietary needs, or whatever ingredients you happen to have on hand. I’ve experimented with countless variations over the years, and these are the ones my family requests most often.

Here are my favorite ways to customize this soup:

• Asian-inspired version: Replace the thyme and parsley with fresh ginger, add a splash of soy sauce and sesame oil, and use rice noodles instead of egg noodles. Top with sliced green onions and a soft-boiled egg.
• Lemon herb variation: Double the lemon juice, add fresh dill instead of parsley, and stir in baby spinach during the last 2 minutes of cooking for extra nutrition and color.
• Creamy chicken noodle: Stir in ½ cup (120ml) of heavy cream or half-and-half right before serving for a richer, more indulgent version.
• Mexican-inspired: Add cumin, smoked paprika, diced tomatoes, and corn. Use rotini pasta instead of egg noodles and top with avocado, cilantro, and a squeeze of lime.
• Vegetable-loaded: Add diced zucchini, green beans, peas, or corn along with the carrots and celery for extra nutrition and color.
• Rotisserie chicken shortcut: Skip cooking the chicken breasts and use 3-4 cups of shredded rotisserie chicken instead. Add it in the final steps when you’d normally return the shredded chicken to the pot.
• Gluten-free: Use gluten-free pasta or rice noodles and ensure your broth is certified gluten-free.
• Whole grain option: Swap egg noodles for whole wheat pasta, brown rice, or quinoa for added fiber and nutrients.
• Spicy kick: Add red pepper flakes, diced jalapeños, or a dash of hot sauce for those who like heat.

Read Also: Pasta Fagioli

Storage and Reheating

This soup stores beautifully and often tastes even better the next day after the flavors have had time to meld. Proper storage ensures you can enjoy leftovers throughout the week without any loss of quality.

Follow these guidelines for the best results:

• Refrigerator storage: Transfer cooled soup to an airtight container and refrigerate for up to 4 days. The noodles will continue absorbing broth, so you may need to add a splash of extra broth or water when reheating.
• Freezer storage: This soup freezes well for up to 3 months. For best results, freeze the soup base without the noodles, then cook fresh noodles when you reheat. Transfer to freezer-safe containers, leaving 1 inch of headspace for expansion.
• Individual portions: Freeze soup in single-serving containers for easy grab-and-go lunches. I use quart-sized freezer bags labeled with the date.
• Reheating on the stovetop: Pour the desired amount into a pot and heat over medium-low, stirring occasionally, until heated through. Add extra broth if needed to reach your preferred consistency.
• Reheating in the microwave: Transfer soup to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each, until steaming hot throughout.
• Thawing frozen soup: Transfer frozen soup to the refrigerator 24 hours before you plan to eat it, or reheat directly from frozen over low heat on the stovetop.
• Refreshing leftovers: Add a squeeze of fresh lemon juice, a handful of fresh herbs, or a drizzle of good olive oil when reheating to brighten the flavors.

Nutritional Facts

Understanding the nutritional profile of this soup helps you see just how nourishing and balanced it really is. These values are approximate and will vary based on specific ingredients and portion sizes.

Per serving (based on 6 servings):

• Calories: 285
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 85mg
• Sodium: 680mg (will vary based on broth used)
• Total Carbohydrates: 25g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 28g
• Vitamin A: 120% DV
• Vitamin C: 15% DV
• Calcium: 6% DV
• Iron: 12% DV

This soup provides an excellent source of lean protein from the chicken, complex carbohydrates from the noodles, and a good amount of vegetables that contribute vitamins, minerals, and fiber. The relatively low calorie count makes it perfect for those watching their intake while still feeling fully satisfied.

Another favorite: Lentil and Vegetable Soup

Health Benefits of Key Ingredients

Beyond just tasting delicious, this soup delivers genuine nutritional benefits that support overall wellness. There’s a reason chicken noodle soup has been considered healing comfort food for generations.

Here’s what makes the ingredients so beneficial:

• Chicken: Provides high-quality protein essential for tissue repair, immune function, and maintaining muscle mass. It’s also rich in B vitamins that support energy metabolism and brain health.
• Chicken broth: Contains minerals like calcium, magnesium, and phosphorus. Bone broth in particular offers collagen and gelatin that may support joint health and gut lining integrity.
• Carrots: Packed with beta-carotene, which your body converts to vitamin A for eye health, immune support, and skin integrity. They also provide antioxidants that combat inflammation.
• Celery: Offers antioxidants and anti-inflammatory compounds. It’s also a good source of vitamin K, which plays a role in blood clotting and bone health.
• Onions and garlic: Both contain sulfur compounds with potential antimicrobial and immune-boosting properties. They may help reduce inflammation and support cardiovascular health.
• Herbs like thyme and parsley: Provide concentrated sources of antioxidants, vitamins, and minerals. Thyme has been traditionally used to support respiratory health.
• Warm liquids: The steam and heat from hot soup can help clear nasal congestion, soothe sore throats, and keep you hydrated when you’re under the weather.

FAQs About Chicken Noodle Soup

Over the years, I’ve gotten lots of questions about this recipe from friends, family, and readers. Here are the most common ones with detailed answers to help you achieve perfect results every time.

1. Can I use chicken thighs instead of chicken breasts?

Absolutely, and many people prefer them for their richer flavor and more forgiving texture. Boneless, skinless chicken thighs work perfectly in this soup.

They stay moister and more tender than breasts, even if slightly overcooked. Just note they may need an extra 3-5 minutes of simmering time to reach 165°F (74°C) internally since they’re slightly denser.

2. Why did my noodles get mushy in the leftovers?

Noodles continue absorbing liquid as the soup sits, which makes them soft and can leave your soup too thick. The best solution is to cook noodles separately and add them to individual bowls when serving.

If you’ve already combined everything, you can refresh leftover soup by adding extra broth when reheating. Some people prefer making the soup base and cooking fresh noodles each time they eat it.

3. Can I make this in a slow cooker or Instant Pot?

Yes, both methods work wonderfully. For a slow cooker, add everything except the noodles and chicken, cook on low for 6-7 hours or high for 3-4 hours, then add the chicken for the last hour and noodles for the last 20 minutes.

For an Instant Pot, sauté the vegetables using the sauté function, add broth and chicken, pressure cook on high for 8 minutes with natural release, shred the chicken, then use the sauté function again to cook the noodles. My Instant Pot Chicken Noodle Soup has complete instructions.

4. How can I make this soup more flavorful?

The key to deeply flavorful soup is building layers. Start by properly sautéing your aromatics, use quality broth (or better yet, homemade stock), season at multiple stages, and don’t skip the fresh lemon juice at the end.

Adding a parmesan rind during simmering or a splash of white wine when sautéing the vegetables can also boost complexity. Some people like adding a teaspoon of chicken bouillon paste for extra savory depth.

5. Is this soup suitable for meal prep?

Definitely, with one caveat about the noodles. The soup base (broth, vegetables, and chicken) meal preps beautifully and actually improves in flavor after a day in the fridge.

For best results, store the soup base separately from the noodles and cook fresh noodles when ready to eat. If you need true one-container meal prep, use less noodles than the recipe calls for and expect to add extra broth when reheating.

Final Thoughts

This Easy Chicken Noodle Soup Recipe has become one of those meals I return to again and again, not just because it’s delicious and comforting, but because it reminds me that the simplest recipes are often the most meaningful. There’s something deeply satisfying about transforming basic ingredients into a pot of golden, steaming soup that makes everyone who eats it feel taken care of.

I hope this recipe becomes a staple in your kitchen too. Make it your own by adjusting the vegetables, trying different herbs, or adding your favorite pasta shape.

If you try this recipe, I’d love to hear how it turned out for you. Leave a comment below sharing your experience, any tweaks you made, or how your family enjoyed it.

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