There's nothing cozier 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 homemade chicken noodle soup is ready for the table in about 45 minutes. Serve the comfort food classic with a side of buttermilk biscuits, 3-ingredient sour cream muffins, or a loaf of crusty bread!
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 is just a quick overview of the ingredients that you'll need for a pot of easy chicken noodle soup. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Olive oil: to sauté the vegetables.
- Carrots, celery, onion, and garlic: savory aromatics that add classic flavor to the base of the soup.
- Thyme and parsley: fresh herbs add a bright, touch and a fresh, earthy flavor.
- Bay leaf: makes the soup taste like it's been simmering on the stovetop all day long!
- Chicken broth: the base of the soup. Use homemade stock or homemade broth if available, or a high-quality store-bought brand. Start with a low-sodium variety if you don't want your soup too salty.
- Chicken: I like the convenience of a store-bought rotisserie chicken for this recipe, but you have other options as well. See my notes below for those suggestions.
- Egg noodles: cook right in the broth so you don't need to boil them separately!
- Lemon juice: an optional finishing touch that adds bright, acidic flavor.
- Salt and pepper: use these sparingly, as you might not need any extra salt (depending on how salty your broth is).
The Best Chicken to Use
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! I prefer the convenience of a store-bought rotisserie chicken when I need a meal on the table quickly, but you have some other options, too. Pick whichever works best for you and your schedule:
- Rotisserie Chicken: one store-bought rotisserie chicken should yield approximately 3 cups of shredded meat -- a perfect amount for this recipe.
- Whole Chicken and Homemade Broth from Scratch: make a homemade chicken noodle soup from scratch by cooking your own whole chicken (as I show you in this recipe). 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.
- Boneless, Skinless Chicken Breast or Chicken Thighs: Instead of cooking a whole chicken or buying a rotisserie chicken, you can boil boneless skinless chicken breast or thighs to use in this recipe. You'll need about 1 ½ 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 Chicken Noodle Soup
Starting with cooked chicken and store-bought broth makes this homestyle chicken noodle soup quick and easy!
- Cook the onion, carrots and celery in oil on the stovetop until soft, add 1-2 cloves garlic, and cook for about 30 more seconds.
- Add the thyme, bay leaf, broth, and chicken. Bring the soup to a simmer, and cook until the vegetables are tender, about 15 minutes.
- Stir in the uncooked egg noodles and continue simmering the soup until the noodles are just barely al dente, about 5 minutes.
- 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 Easy Chicken Noodle Soup
A warm bowl of this cozy, old-fashioned soup goes well with any of these sides:
- House Salad with Candied Pecans, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, or a Wedge Salad
- Flaky Buttermilk Biscuits, 3-Ingredient Biscuits, Sweet Potato Biscuits, Cheese Biscuits or Drop Biscuits
- Fluffy Bakery-Style Corn Muffins, Skillet Cornbread, Corn Sticks, or Honey Cornbread
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Cranberry Orange Bread or Cranberry Muffins
- Cheddar Chive Beer Bread (No Yeast, No Knead)
- Homemade Crescent Rolls or Soft Dinner Rolls
- A loaf of crusty Dutch Oven Bread or French Baguette (just like you get with your soup at Panera!)
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 store in an airtight container in the fridge 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.
How to Reheat
Warm leftovers in a covered saucepan over low heat, just until heated through. Do not overcook or the noodles will become mushy.
You can also reheat individual portions in the microwave for 1-2 minutes.
Recipe Variations
- Instead of chicken, use leftover turkey from a holiday meal.
- 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.
- Instead of cutting up fresh vegetables, add frozen mixed vegetables (such as corn, peas, and carrots) towards the end of cooking. You can pick your family's favorites!
- Mix up the herbs and use your favorites. In addition to the parsley and thyme, good options include rosemary, sage, dill, oregano, basil, and chives.
- Soup without Vegetables: If your family prefers a simple soup with just chicken, noodles, and broth, try this easy recipe.
Tips for the Best Chicken Noodle Soup Recipe
- Don't overcook the noodles or they will become mushy in your soup. Add them 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.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well. Start with low sodium chicken broth if you're sensitive to sodium, since many store-bought options can be quite salty.
- A fresh parsley garnish and the lemon juice at the end gives each bowl a pop of color and a bright touch. These are optional, though!
More Easy Soup Recipes to Try
- Lemon Chicken Soup with Orzo
- Crockpot Potato Soup
- Cheeseburger Soup
- Chicken Vegetable Soup
- Leftover Turkey Soup with Wild Rice
- Creamy Chicken and Wild Rice Soup
- Old-Fashioned Chicken and Dumpling Soup
- Chicken Gnocchi Soup
- Slow Cooker Chicken Tortilla Soup
- Farmhouse Chicken and Rice Soup
- Chicken Tortellini Soup
Easy Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 large carrots, peeled and diced
- 2 stalks 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, plus extra to thin if necessary
- 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 5-7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Add the thyme, bay leaf, broth and chicken. Bring to a boil (this might take 5-10 minutes), then reduce the heat and gently simmer the soup, uncovered, until the 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.
Notes
- Don't overcook the noodles or they will become mushy in your soup. Add them 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.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well. Start with low sodium chicken broth if you're sensitive to sodium, since many store-bought options can be quite salty.
- A fresh parsley garnish and the lemon juice at the end gives each bowl a pop of color and a bright touch. These are optional, though!
- 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 store in an airtight container in the fridge 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.
Nutrition
This recipe was originally published in October, 2020. The photos were updated in November, 2021.
Kris
Perfect!
Blair
Thanks, Kris! Glad that you liked it! 🙂
trading
I love it
Jesse James
I'm trying this as we speak.