There's nothing more cozy than a warm bowl of this Easy Chicken Noodle Soup on a chilly day!
There’s nothing more cozy than a warm bowl of this Easy Chicken Noodle Soup on a chilly day. Made with love and a few simple shortcuts (like rotisserie chicken), a pot of wholesome goodness is ready for the dinner table in less than 45 minutes. It’s definitely a family favorite!
Easy Homemade Chicken Noodle Soup Recipe
Classic comfort food at its finest! Simmer a pot of easy homemade chicken noodle soup for a simple meal that everyone loves. With meat, egg noodles and veggies, this chicken soup recipe is a nourishing one-pot meal to keep your weeknights stress-free. Serve a warm bowl with corn muffins or buttermilk biscuits and watch your kids smile!
Chicken noodle soup was always the dish that my mom prepared for us when we were sick, so it’s no surprise that I feel compelled to do the same for my own family. But there’s no reason to wait for the next common cold to enjoy a pot of this goodness! The easy old-fashioned favorite comes together in minutes for a fresh and healthy weeknight meal. Just like Grandma’s kitchen!
Chicken Noodle Soup Ingredients
This simple and easy chicken noodle soup requires a handful of very basic ingredients:
- Onion
- Carrots
- Celery
- Garlic
- Thyme
- Bay leaf
- Chicken broth
- Chicken
- Egg noodles
- Fresh parsley
- Lemon juice
- Salt and pepper, oil
Rotisserie Chicken Noodle Soup
You’ll need a total of 3 cups of cooked, shredded (or diced) chicken for this soup — more or less. There’s some flexibility there, so if you have more chicken on hand, feel free to toss it into the pot! That’s about the amount of meat that you’ll get from one store-bought rotisserie chicken, which is a convenient shortcut for an easy weeknight recipe.
Homemade Chicken Noodle Soup from Scratch
Alternatively, you can cook your own whole chicken from scratch (as I show you in this recipe), and use the meat and the broth from the whole chicken for this soup. You’ll need to allow plenty of extra time for that prep work.
Use Chicken Breasts
Instead of cooking a whole chicken or buying a rotisserie chicken, you can boil your own chicken breast (or thighs) to use in this recipe. You’ll need about 1½ lbs. of raw boneless, skinless chicken breasts or thighs to equal approximately 3 cups of cooked, shredded meat. Boil the chicken in water until cooked through (about 15-18 minutes), then shred with two forks or dice before using in the soup.
How to Make Easy Chicken Noodle Soup
Starting with cooked chicken and store-bought broth makes this Country Chicken Noodle Soup super easy!
Step 1: Sauté Vegetables
Cook the onion, carrots and celery in oil until soft, add the garlic, and cook for about 30 more seconds.
Step 2: Add Thyme, Bay Leaf, Broth and Chicken
Add the thyme, bay leaf, broth and chicken, bring the soup to a simmer, and cook until the vegetables are tender (about 15 minutes).
Step 3: Stir in Noodles
Stir in the uncooked egg noodles and continue simmering the soup until the noodles are just barely al dente (about 5 minutes).
Step 4: Season
Remove the soup from the heat, stir in parsley and lemon juice, and season with salt and pepper to taste. Ladle into bowls and serve!
What to serve with Quick and Easy Chicken Noodle Soup
A warm bowl of this cozy, old-fashioned soup goes well with any of these easy sides:
- A simple green salad dressed with Buttermilk Dressing or a Wedge Salad
- Southern Buttermilk Biscuits
- A crusty loaf of homemade No-Knead Bread, dinner rolls, or saltine crackers
- 3-Ingredient Beer bread
- Cornbread or Corn Muffins
- Two-Ingredient Pumpkin Muffins or The Best Pumpkin Bread
Preparation and Storage Tips
If you’d like to prepare a batch of the soup in advance, I recommend making the soup through Step 2 (do not add the noodles). Cool the broth and refrigerate in an airtight container for up to 3 days or in the freezer for up to 1 month.
When ready to serve, bring the soup to a simmer, add the noodles, and follow the rest of the recipe.
Leftover soup will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month; however, cooked noodles may be mushy when frozen and reheated.
Tips for the Best Chicken Noodle Soup Recipe
- Egg noodles are a classic ingredient in chicken noodle soup; however, you can substitute with other pasta shapes. Try cut spaghetti or rotini, bowties or ditalini. Just make sure that you follow the cooking instructions on your package of noodles so that they’re cooked al dente.
- Don’t overcook the pasta or it will become mushy in your soup. Add the noodles to the pot just before you’re ready to serve.
- What can I add to Chicken Noodle Soup for flavor? This recipe includes fresh herbs like thyme and parsley, as well as garlic and bay leaf for more seasoning. If you like an even stronger, richer tasting soup, feel free to add more of your favorite herbs like dill, basil, oregano, rosemary or chives, or a spice blend like poultry seasoning.
- Soup without Vegetables: If your family prefers a simple soup with just chicken, noodles and broth, try this easy recipe.
More Chicken Soup Recipes to Try
- Lemon Chicken Soup with Orzo
- Chicken and Wild Rice Soup
- Crock Pot Chicken Tortilla Soup
- Chicken Pot Pie Soup
- Chicken Tortellini Soup
Easy Chicken Noodle Soup
There's nothing more cozy than a warm bowl of this Easy Chicken Noodle Soup on a chilly day!
Ingredients
- 1 tablespoon canola oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 ribs celery, diced
- 1 clove minced garlic (about ½ teaspoon)
- 2 teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
- 1 bay leaf
- 10 cups chicken broth
- 3 cups cooked, shredded chicken
- 3 cups uncooked wide egg noodles (about 8 ounces)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice, optional
- Kosher salt and pepper, to taste
Instructions
-
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
-
Add the thyme, bay leaf, broth and chicken. Bring to a simmer and cook until vegetables are tender, about 15 minutes.
-
Stir in the noodles and cook until just barely al dente, about 5 minutes. Remove from heat and stir in parsley and lemon juice (if using). Season with salt and pepper, to taste.
Recipe Notes
If you’d like to prepare a batch of the soup in advance, I recommend making the soup through Step 2 (do not add the noodles). Cool the broth and refrigerate in an airtight container for up to 3 days or in the freezer for up to 1 month.
When ready to serve, bring the soup to a simmer, add the noodles, and follow the rest of the recipe.
Perfect!
Thanks, Kris! Glad that you liked it! 🙂