Enjoy a cozy bowl of Easy Chicken Noodle Soup made from simple, wholesome ingredients that deliver big flavor. Tender chicken, hearty vegetables and a rich, savory broth combine with perfectly cooked noodles for a comforting, nourishing meal the whole family will love.
Nothing beats a bowl of homemade chicken noodle soup when you want warmth and comfort. This easy recipe is made from scratch using everyday ingredients: boneless, skinless chicken, carrots, celery, onion, garlic and egg noodles simmered in a flavorful chicken broth. It’s simple to prepare, adaptable to what you have on hand, and far tastier than canned soup. Whether you’re under the weather or craving a familiar classic, this soup is reliable, nourishing and deeply satisfying.
Why You’ll Love This Recipe
- Classic comfort food – a homemade version with deep, savory flavor that outshines canned soup.
- One-pot convenience – most of the cooking happens in a single pot, making preparation and cleanup easy.
- Wholesome and filling – protein from the chicken plus vegetables and noodles create a balanced, nourishing meal.
- Soothing when you’re sick – warm broth, gentle seasoning and tender chicken help soothe sore throats and congestion.
Ingredients You’ll Need
- Chicken – boneless, skinless chicken breasts are used here, though thighs, rotisserie chicken, or leftover turkey all work well.
- Carrots, celery and onion – these aromatics form the flavor base and add natural sweetness and depth.
- Garlic – minced garlic brightens the broth and rounds out the savory profile.
- Chicken broth – low-sodium chicken broth or stock is recommended; bone broth or homemade stock are great alternatives.
- Egg noodles – classic wide egg noodles are ideal, but any short pasta will do.
- Concentrated chicken flavor – a small amount of concentrated chicken base or paste adds depth (optional but recommended for richer flavor).
- Herbs – dried thyme, dried rosemary and a bay leaf lend warmth; finish with fresh parsley, dill or basil if desired.
- Red pepper flakes – a pinch for subtle heat, optional if serving children.
- Salt & black pepper – to taste, added during and after cooking for best balance.
How to Make Chicken Noodle Soup
- Sauté the vegetables. In a large soup pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion, carrots and celery and cook until softened, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the broth. Pour in the chicken broth and add the concentrated chicken base (if using), salt, pepper, dried thyme, dried rosemary, red pepper flakes and bay leaf. Add the raw chicken breasts to the pot. Bring to a gentle boil, then reduce the heat to a simmer. Partially cover and simmer for about 30 minutes, until the chicken is cooked through and tender.
- Shred the chicken and cook the noodles. Remove the chicken from the pot and shred it with two forks. While the chicken is being shredded, add the egg noodles to the simmering broth and cook until just al dente according to package directions.
- Finish and serve. Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning as needed. Remove the bay leaf, stir in freshly chopped parsley or dill, ladle into bowls and serve hot.
Slow Cooker Method
For a slow-cooker version, place chicken and all ingredients except the noodles into a 6-quart slow cooker. Cook on high for 3–4 hours or low for 6–8 hours. Remove and shred the chicken, then return it to the slow cooker. To prevent mushy pasta, cook egg noodles separately and add them to individual bowls when serving.
Variations and Tips
- Make it creamy: Stir in a splash of heavy cream, coconut cream or a spoonful of cream cheese to transform the soup into a creamy version before serving.
- Adjust the heat: Omit red pepper flakes for a mild soup or add chopped jalapeño, a pinch of cayenne or a dash of hot sauce for more spice.
- Alternate proteins: Use shredded rotisserie chicken for a shortcut, leftover turkey after holidays, or chickpeas for a vegetarian twist.
- Add extra vegetables: Boost nutrition with zucchini, bell pepper, sweet potato, spinach or kale for added color and flavor.
Prepping and Storage
To store: Refrigerate leftovers in an airtight container for 3 to 4 days. The noodles will continue to absorb broth over time, so you may want to add a splash of chicken broth or water when reheating to restore the soup’s consistency.
To freeze: Freeze the soup base (broth, chicken and vegetables) without noodles in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, reheat on the stove and add freshly cooked noodles before serving to avoid a mushy texture.
Recipe Details
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 8
Nutrition (Approximate per serving)
- Calories: 214 kcal
- Carbohydrates: 18.6 g
- Protein: 23.6 g
- Fat: 4.9 g
- Sodium: 550.7 mg
Nutrition information is an estimate and should be used as a guideline.
More Healthy Soup Ideas
- Chicken and Wild Rice Soup
- Creamy Tortellini Soup
- Easy Chicken Tortilla Soup
- Creamy Broccoli Cheddar Soup
- Detox Immune-Boosting Chicken Soup
- One-Pot Spicy Sausage and Kale Soup
Hope you enjoy this Easy Chicken Noodle Soup. If you try it, consider leaving a rating and sharing a photo—nothing beats a warm bowl of homemade comfort.