Easy Chicken Noodle Soup is the ultimate comfort food, blending savory chicken, tender noodles, and vibrant veggies into a bowl that warms both heart and soul. This recipe is my answer to chilly evenings, fast weeknight dinners, or those days when you simply crave a nourishing classic that’s surprisingly quick to make from scratch. With minimal prep and everyday ingredients, you’ll be serving up smiles in just over half an hour!
Ingredients You’ll Need
This Easy Chicken Noodle Soup recipe shines because each ingredient is purposeful, striking the perfect balance between flavor, texture, and color. You probably already have most of these staples in your kitchen, and each one plays a starring role in creating the soup’s iconic, crave-worthy taste.
- Olive oil (1 tablespoon): Adds richness to the base and helps soften the vegetables beautifully.
- Onion, chopped (1 medium): Gives a sweet, aromatic foundation for the soup to blossom.
- Garlic, minced (2 cloves): Brings irresistible depth and a touch of warmth to every spoonful.
- Carrots, sliced (3): Add lovely color and natural sweetness that perfectly complements the savory broth.
- Celery, sliced (2 stalks): Offers crispness and classic flavor that makes chicken noodle soup unmistakable.
- Low-sodium chicken broth (8 cups): The heart of the soup—choose a good-quality broth for the best flavor.
- Cooked shredded chicken (2 cups): Rotisserie or leftover chicken keeps things simple and extra-tender.
- Egg noodles (2 cups): Their texture is spot on—they soften in the broth but still have a satisfying bite.
- Dried thyme (1 teaspoon): Lends gentle herbal notes that lift the entire soup.
- Bay leaf (1): Infuses subtle depth; don’t forget to fish it out before serving!
- Salt and pepper (to taste): Essential seasoning so your soup tastes just right.
- Fresh parsley, chopped (2 tablespoons): Adds a burst of freshness and gorgeous green at the end.
How to Make Easy Chicken Noodle Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the onion, garlic, carrots, and celery, letting them cook gently for 5 to 6 minutes. The veggies should soften and their savory aroma will fill your kitchen, giving you that first hint of the cozy flavors that are to come.
Step 2: Build the Broth
Next, pour in the chicken broth, then add the dried thyme and bay leaf. Stir everything together well. Bring the mixture just to a boil, then turn down the heat and let it simmer for about 10 minutes—a little patience helps the flavors meld beautifully here.
Step 3: Add Chicken and Noodles
Now it’s time for the stars: stir in your cooked shredded chicken and egg noodles. Let them cook together for another 8 to 10 minutes, or until the noodles are perfectly tender. The chicken warms through in the broth, picking up more flavor while staying juicy.
Step 4: Season and Finish
Fish out the bay leaf and give your Easy Chicken Noodle Soup a taste. Add salt and pepper to make the flavors sing, then stir in a shower of fresh parsley for that last burst of color and garden-fresh flavor. Ladle into bowls and serve warm!
How to Serve Easy Chicken Noodle Soup
Garnishes
Top each bowl with a sprinkle of extra chopped parsley for freshness and color. If you like a zesty kick, squeeze in a bit of lemon juice—it brightens up the entire bowl! A dusting of cracked black pepper or a whisper of grated Parmesan is delicious too.
Side Dishes
This soup absolutely loves company. I suggest serving it with crusty bread for dunking, warm dinner rolls, or even a crisp green salad on the side. These extras turn your Easy Chicken Noodle Soup into a heartier, more complete meal.
Creative Ways to Present
If you’re sharing with guests, ladle the soup into colorful mugs for a fun, casual touch. You can also serve it in small bread bowls for an extra-special twist! For kids, try fun-shaped noodles or let them add their own toppings at the table.
Make Ahead and Storage
Storing Leftovers
Easy Chicken Noodle Soup keeps beautifully in the fridge for up to 3 days. Transfer any leftovers to an airtight container and let them cool to room temperature before storing—you’ll love having a bowl ready for quick lunches!
Freezing
This soup is freezer-friendly, but for best results, freeze it without the noodles (they can get mushy). Simply cool, ladle into freezer-safe containers, and freeze for up to 2 months. When ready to serve, cook up fresh noodles and stir them in.
Reheating
To reheat, warm your soup over medium heat on the stove until hot, stirring occasionally. If you notice the noodles have soaked up extra broth, just add a splash more to loosen it up. You can microwave individual servings for 2–3 minutes as well.
FAQs
Can I use uncooked chicken in this soup?
Absolutely! Just add raw chicken breasts to the broth, simmer for about 20 minutes until cooked through, then shred and return to the pot—freshly cooked chicken adds extra flavor.
What other noodles can I use?
Egg noodles are classic, but you can substitute with rotini, small shells, or even broken spaghetti if that’s what you have—aim for something that holds its texture in soup.
Can I make this Easy Chicken Noodle Soup gluten-free?
Yes! Swap the egg noodles for your favorite gluten-free pasta. Keep an eye on the cooking time, as gluten-free noodles often soften faster.
What’s the best way to add more flavor?
For more depth, try adding a splash of lemon juice at the end, a pinch of red pepper flakes, or even a sprinkle of grated Parmesan. Using homemade or high-quality chicken broth makes a big difference too.
Is this soup good for meal prep?
Definitely! Store the soup and noodles separately for best texture, then combine and heat as needed during busy weeks. It’s perfect for prepping on Sunday to enjoy all week long.
Final Thoughts
If you haven’t tried making Easy Chicken Noodle Soup from scratch, I promise this recipe will win you over. It’s cozy, quick, and endlessly comforting—a true classic you’ll turn to again and again. Treat yourself and your loved ones to a big pot soon!
Print
Easy Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Easy Chicken Noodle Soup, a classic homemade recipe that’s perfect for any day of the week. This soup is hearty, flavorful, and easy to make, filled with tender chicken, vegetables, and egg noodles in a savory broth.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil: In a large pot over medium heat, heat the olive oil.
- Sauté vegetables: Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add broth and seasonings: Pour in the chicken broth, then stir in the thyme and bay leaf. Bring to a boil, then simmer for 10 minutes.
- Add chicken and noodles: Add the shredded chicken and egg noodles. Cook for 8–10 minutes until noodles are tender.
- Season and serve: Season with salt and pepper. Remove the bay leaf, stir in fresh parsley, and serve warm.
Notes
- You can use uncooked chicken breasts—just simmer them in the broth for 20 minutes before shredding.
- For added depth, squeeze in a bit of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
