Savor a warm bowl of Easy Chicken Noodle Soup made from simple, wholesome ingredients. Tender chicken, hearty vegetables and a savory broth come together for a comforting, nourishing meal that’s perfect for chilly nights or when you need a little extra comfort.
This homemade chicken noodle soup is a classic for good reason. It uses everyday ingredients to create a rich, savory broth with tender chicken, sweet carrots, aromatic celery and onion, and perfectly cooked egg noodles. Compared to canned options, making soup from scratch gives you more flavor, better texture and the flexibility to customize seasoning and ingredients to suit your family’s preferences. It’s an easy, one-pot meal that doubles as a soothing remedy when you’re feeling under the weather.
Why You’ll Love This
- True comfort food: Fresh ingredients and a slow-simmered broth produce a depth of flavor that canned soup can’t match.
- One-pot convenience: Most of the recipe cooks in a single pot, making both preparation and cleanup quick and simple.
- Nutritious and filling: Protein from chicken, vitamins from vegetables and energy from noodles make this a balanced family meal.
- Soothing when sick: Warm broth and tender ingredients help ease congestion and soothe sore throats.
Ingredients You’ll Need
- 1 Tbsp olive oil
- 1 medium sweet onion, diced
- 2 ribs celery, diced
- 3 large carrots, diced
- 1 Tbsp minced garlic
- 10 cups chicken broth (low sodium recommended)
- 1 Tbsp concentrated chicken base (such as Better than Bouillon or similar, optional but recommended for deeper flavor)
- 1 tsp salt and 1/2 tsp black pepper (adjust to taste)
- 1/2 tsp dried thyme and 1/2 tsp dried rosemary (or use fresh herbs if available)
- 1/4 tsp crushed red pepper flakes (optional, for a mild kick)
- 1 bay leaf
- 1 lb boneless skinless chicken breasts (thighs or shredded rotisserie chicken also work)
- 8 oz wide egg noodles (about 4 cups)
- 1/4 cup finely chopped fresh parsley or dill for garnish
How to Make Chicken Noodle Soup
- Sauté the vegetables. In a large soup pot or dutch oven, heat the olive oil over medium-high heat. Add the diced onion, carrots and celery and cook until softened, about 4–5 minutes. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
- Build the broth. Pour in the chicken broth and stir in the concentrated chicken base if using. Add salt, pepper, thyme, rosemary, red pepper flakes and the bay leaf. Bring the soup to a gentle boil, then reduce heat so it simmers. Add the chicken breasts, cover slightly and simmer for about 30 minutes, or until the chicken is cooked through and tender.
- Shred the chicken and cook noodles. Remove the cooked chicken to a cutting board and shred it with two forks. While you shred, add the egg noodles to the simmering soup and cook until just al dente according to package directions.
- Finish and serve. Return the shredded chicken to the pot, taste and adjust seasoning as needed. Stir in the chopped fresh parsley or dill. Ladle into bowls and serve hot.
How to Make in the Slow Cooker
To prepare this soup in a 6-quart slow cooker: place the chicken, vegetables, seasonings and broth in the slow cooker (do not add the noodles). 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. For best texture, cook the noodles separately on the stove and add them to individual bowls when serving so they stay firm and don’t get mushy in the slow cooker.
Variations and Tips
- Creamy version: Stir in a splash of heavy cream, coconut cream, or a dollop of sour cream or cream cheese just before serving for a richer, creamier soup.
- Spice it up: Add chopped jalapeño, a dash of hot sauce, or extra crushed red pepper flakes if you like heat.
- Swap the protein: Use shredded rotisserie chicken, leftover turkey, shrimp or chickpeas for a vegetarian-friendly protein boost.
- Add more vegetables: Boost nutrition with zucchini, yellow squash, bell peppers, sweet potatoes, spinach or kale.
- No-waste tip: Leftover chicken or turkey makes this soup even quicker to prepare—just toss it in at the end to warm through.
Prepping and Storage
To store: Cool the soup to room temperature, then refrigerate in an airtight container for up to 3–4 days. Keep in mind that the noodles will continue to absorb broth over time; add a splash of chicken broth or water when reheating to restore the desired consistency.
To freeze: For best results, freeze the soup base without the noodles. Place broth, chicken and vegetables in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat on the stove and add freshly cooked noodles just before serving.
Nutrition (Approximate)
Per serving (1/8th of recipe): approximately 214 calories, 23.6 g protein, 18.6 g carbohydrates, 4.9 g fat. Nutrition is an estimate and will vary depending on brands and exact ingredient amounts.
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
If you try this Easy Chicken Noodle Soup, serve it hot with fresh chopped herbs and a crusty slice of bread. It’s simple to make, deeply comforting, and easy to adapt—perfect for weeknights, cold days, or anytime you need a hearty, soothing meal.