Have you ever craved a warm, comforting bowl of soup that tastes like home but doesn't require hours in the kitchen? Making homemade chicken noodle soup is easier than you think, and it's one of the most rewarding comfort foods you can prepare from scratch. This easy chicken noodle soup recipe delivers tender chicken, perfectly cooked noodles, and a flavorful broth that will warm you from the inside out. Whether you're feeling under the weather, feeding a hungry family, or simply seeking a wholesome meal, this best easy chicken noodle soup recipe brings together simple ingredients and straightforward techniques to create a dish that rivals any restaurant version. Making it at home means you control the ingredients, reduce sodium, and create a healthier, tastier alternative to canned soup—all while filling your kitchen with an irresistible aroma.

Ingredients List

    • 1 tablespoon olive oil or butter
    • 1 medium onion, diced
    • 3 medium carrots, peeled and sliced
    • 3 celery stalks, sliced
    • 4 cloves garlic, minced
    • 8 cups low-sodium chicken broth
    • 1 pound boneless, skinless chicken breasts or thighs
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon dried parsley
    • Salt and black pepper to taste
    • 8 ounces egg noodles (or pasta of choice)
    • Optional: 1 cup frozen peas
    • Optional: Fresh parsley for garnish
    • Optional: Lemon juice for brightness

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

This soup comes together in under an hour, making it perfect for busy weeknights. It's faster than ordering takeout and infinitely more nourishing!

Step-by-Step Instructions

Step 1: Sauté the aromatics Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables soften and the onion becomes translucent. Add minced garlic and cook for another minute until fragrant. This builds a flavorful foundation for your soup.

Step 2: Add broth and seasonings Pour in the chicken broth, then add bay leaves, thyme, and parsley. Stir well and bring the mixture to a gentle boil. Season with salt and pepper to taste—remember, you can always add more later.

Step 3: Cook the chicken Add the whole chicken breasts or thighs to the pot. Reduce heat to medium-low and simmer for 15-20 minutes until the chicken is fully cooked (internal temperature should reach 165°F). This easy chicken noodle soup recipe ensures tender, juicy chicken every time by gently poaching it in the broth.

Step 4: Shred the chicken Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.

Step 5: Cook the noodles Bring the soup back to a boil and add the egg noodles. Cook according to package directions, usually 6-8 minutes, until tender. If using frozen peas, add them in the last 3 minutes of cooking.

Step 6: Combine and serve Return the shredded chicken to the pot and stir everything together. Remove bay leaves. Taste and adjust seasoning as needed. For extra brightness, add a squeeze of fresh lemon juice. Ladle into bowls and garnish with fresh parsley if desired.

Nutritional Information

Per serving (serves 6):

    • Calories: 285
    • Protein: 28g
    • Carbohydrates: 26g
    • Fat: 7g
    • Fiber: 3g
    • Vitamin C: 15% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Protein swaps: Use rotisserie chicken to save even more time—just shred and add in the final step. Turkey or tofu works wonderfully as alternatives.

Gluten-free option: Substitute egg noodles with gluten-free pasta, rice noodles, or rice for a naturally gluten-free version.

Vegetable additions: Add spinach, kale, zucchini, or green beans for extra nutrients and color.

Batch cooking: Double the recipe and freeze half for future quick meals. This soup freezes beautifully (just freeze noodles separately for best texture).

Flavor boosters: A splash of white wine when sautéing vegetables, a Parmesan rind simmered in the broth, or fresh herbs like dill can elevate the flavor profile.

Slow cooker method: Place all ingredients except noodles in a slow cooker on low for 6-7 hours. Add noodles in the last 30 minutes.

Common Mistakes to Avoid

Overcooking the chicken: Dry, tough chicken ruins the soup. Use a meat thermometer and remove chicken as soon as it reaches 165°F.

Adding noodles too early: Noodles absorb liquid and become mushy if left in the soup too long. Cook them just before serving, or cook separately and add to individual bowls.

Using high-sodium broth: This makes the soup overly salty, especially as it reduces. Always choose low-sodium broth and season to your preference.

Skipping the vegetable sauté: Don't rush this step—sautéing develops deep, caramelized flavors that canned soup simply can't match.

Boiling instead of simmering: A rolling boil can make the broth cloudy and the chicken tough. Keep it at a gentle simmer.

Storage / Leftovers Tips

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For best results with this best easy chicken noodle soup recipe, store the noodles separately from the broth if possible—they'll stay firmer and won't absorb all the liquid.

To freeze, let the soup cool completely, then transfer to freezer-safe containers or bags, leaving some headspace for expansion. Freeze for up to 3 months. Again, freezing noodles separately is recommended, or plan to add fresh noodles when reheating.

To reheat, warm gently on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of broth or water if the soup has thickened. Microwave reheating works too—heat in 2-minute intervals, stirring between, until steaming hot. The beauty of this easy chicken noodle soup recipe is that leftovers often taste even better the next day as flavors meld together!