Is there anything more soul-soothing than a steaming bowl of Chicken Noodle Soup on a chilly evening or when life’s thrown you a curveball? Whether you’re battling a cold, wrangling busy kids, or just craving something nostalgic and delicious, this classic soup has your back—and your taste buds.
I’m Aneta from Chicken Magic Recipes, and let me tell you: Chicken Noodle Soup isn’t just a dish. It’s a hug in a bowl, and today, I’m sharing my easy, foolproof recipe that’s perfect for even your craziest weeknights.
Let’s dive in and whip up a pot of this cozy magic together!
Table of Contents
Why You’ll Love This Chicken Noodle Soup
- Quick and easy. Ready in about 30 minutes—perfect for busy days.
- Soothing comfort. Like your grandma’s soup, but faster!
- Customizable. Swap veggies, noodles, or chicken cuts to suit your family’s tastes.
- One pot wonder. Less mess, less stress.
This Chicken Noodle Soup has been my saving grace countless times, especially during cold season when my kids come home sniffling. It’s also my go-to when I’m craving something wholesome yet simple. And let’s be real: sometimes we all just want dinner on the table fast, minus the drama!
Ingredients You’ll Need
I love a shopping list that’s nice and simple! Here’s what you’ll need for this easy Chicken Noodle Soup recipe:
- Chicken Breasts – I usually reach for boneless, skinless chicken breasts because they cook quickly and shred beautifully. But chicken thighs are equally tasty and tender. Feeling super short on time? Grab a rotisserie chicken and call it a day.
- Yellow Onion – Adds that sweet savory base flavor. White or sweet onions work too!
- Carrots – Fresh carrots give the best flavor and a satisfying crunch, but frozen carrots will absolutely save time on a hectic night.
- Celery – Don’t toss those leafy tops! They add an extra punch of flavor to your broth.
- Chicken Broth – Low-sodium is my pick so I can control the salt. Stock also works beautifully if that’s what you have.
- Egg Noodles – My favorite because they cook quickly without turning mushy. Swap them for any pasta shape your family loves.
- Garlic, Herbs & Seasonings – Garlic, oregano, thyme, bay leaves, salt, and pepper create that comforting, classic taste.
- Fresh Parsley – Optional, but adds a pop of freshness and color when serving.
How to Make Chicken Noodle Soup
This Chicken Noodle Soup recipe is as easy as tossing everything in one pot and letting it work its magic. Here’s how:
- Sauté the veggies.
- In a large Dutch oven, heat a drizzle of oil over medium heat.
- Add diced onion, carrots, and celery. Sauté for about 4 minutes until they start to soften and smell incredible.
- Add the garlic and seasonings.
- Stir in minced garlic and cook for another minute, just until fragrant.
- Pour in the chicken broth, chicken breasts, salt, pepper, oregano, thyme, and bay leaves.
- Simmer the chicken.
- Bring everything to a gentle simmer over medium-low heat.
- Cover the pot with the lid slightly askew and cook for about 15 minutes, or until the chicken is tender and easily shreds with two forks.
- Shred the chicken.
- Remove the chicken breasts from the pot.
- Use two forks to shred them into chunks—big or small, totally up to you. Return the chicken to the pot.
- Cook the noodles.
- Turn up the heat slightly to bring the soup to a low boil.
- Add the egg noodles and cook for 6-7 minutes, until just al dente.
- Garnish and serve.
- Ladle your beautiful soup into bowls.
- Top with fresh chopped parsley.
- Serve warm with crusty bread or crackers for dunking.
Aneta’s Tips for Perfect Chicken Noodle Soup
- Speed it up. Use shredded rotisserie chicken instead of raw chicken to shave off cooking time.
- Go gluten-free. Swap egg noodles for your favorite gluten-free pasta.
- Add more veggies. Toss in peas, corn, spinach, or chopped zucchini for extra color and nutrients.
- Avoid mushy noodles. If you’re planning leftovers, cook the noodles separately and add them to each bowl when serving. Otherwise, they’ll soak up all your broth and turn to mush.
- Adjust seasoning. Always taste your broth before serving and adjust salt and pepper as needed. Remember, everyone’s taste buds are different!
Funny story: One night, my youngest son insisted on helping and accidentally dumped an entire bag of frozen corn into the soup. Turns out, corn in Chicken Noodle Soup is actually delicious—who knew? Cooking mishaps can be happy accidents!
FAQs About Chicken Noodle Soup
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicy and flavorful. Just adjust the simmer time if they’re bone-in.
How long does Chicken Noodle Soup last?
Stored in an airtight container, it keeps for 3-4 days in the fridge.
Can I freeze Chicken Noodle Soup?
Yes! But freeze it without the noodles. Cook fresh noodles when reheating so they don’t get mushy.
Can I use other noodles instead of egg noodles?
Definitely. Try small pasta shapes like ditalini, rotini, or even broken spaghetti.
How do I make this soup low sodium?
Use low-sodium chicken broth and go light on the salt initially, adjusting to taste before serving.
Let’s Make Some Magic
If you’ve been craving comfort food that comes together fast and warms you right down to your toes, this Chicken Noodle Soup is the answer. It’s perfect for hectic weeknights, cozy weekends, or anytime you need a bowl of something that feels like home.
I’d love to hear how it turns out for you—did you add your own twist? Share your creations with me over on social media or drop a comment below.
Happy cooking—and remember, chicken truly is magic!
Craving More Cozy Comforts?
If you loved this Chicken Noodle Soup and want to keep your meal plan full of comforting flavors, here are some other delicious recipes you might enjoy exploring:
- Warm up with another classic bowl of goodness by trying my Crack Chicken Noodle Soup. It’s creamy, savory, and absolutely addictive—perfect for cozy nights in!
- For an Italian-inspired comfort dish, check out my cheesy, crowd-pleasing Pesto Chicken Pasta Bake. It’s a great make-ahead option for busy weeknights.
- If you’re craving lighter flavors with a Mediterranean flair, my Mediterranean Chicken and Rice Bowl is packed with wholesome ingredients and vibrant herbs.
- And for a rich, elegant dinner that’s still weeknight-friendly, don’t miss my creamy and dreamy Marry Me Chicken Recipe. Trust me—this dish might just win hearts around your dinner table!
Let’s keep cooking delicious magic together!
Print
Chicken Noodle Soup
- Total Time: 30 mins
- Yield: 6 servings 1x
Description
Warm, comforting Chicken Noodle Soup packed with tender chicken, carrots, celery, and savory herbs in a rich broth. Quick, easy, and perfect for busy weeknights or cozy weekends!
Ingredients
1 tbsp oil (olive or vegetable)
1 yellow onion, diced
3 medium carrots, sliced
3 celery stalks, sliced (include leaves for extra flavor)
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 lb boneless skinless chicken breasts (or thighs)
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp dried oregano
½ tsp dried thyme
2 bay leaves
4 cups egg noodles (uncooked)
Fresh chopped parsley, for garnish
Bread or crackers, for serving (optional)
Instructions
In a large Dutch oven, heat oil over medium heat. Add onion, carrots, and celery. Sauté for about 4 minutes until softened.
Stir in garlic and cook another minute until fragrant.
Pour in chicken broth. Add chicken breasts, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
Cover pot with lid slightly askew and cook for about 15 minutes or until chicken is cooked through and shreds easily.
Remove chicken and shred with two forks into bite-sized pieces. Return shredded chicken to the pot.
Bring soup to a low boil. Stir in egg noodles and cook for 6-7 minutes until al dente.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley and bread or crackers on the side.
Notes
Save time by using shredded rotisserie chicken instead of raw chicken breasts.
Swap egg noodles for other small pasta shapes if you prefer.
To avoid soggy noodles in leftovers, cook noodles separately and add them to individual bowls when serving.
Add extra veggies like peas, corn, or spinach for more color and nutrition.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 70 mg