Easy Chicken Noodle Soup
Cozy, comforting, and ready in no time, this Easy Chicken Noodle Soup is a weeknight hero. Loaded with tender chicken, hearty veggies, and perfectly cooked noodles, it’s the kind of meal that warms you from the inside out.
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
A Note from Kim
Why This Soup Will Be on Repeat All Winter
Chicken noodle soup is my go-to comfort food when the temperatures drop and I need something warm and satisfying. This version is quick, easy, and packed with all the classic ingredients—celery, carrots, onions, and plenty of tender chicken. Using rotisserie chicken keeps it super fast to pull together, and it’s one of those soups everyone will want seconds of, my husband even had it for lunch and dinner in the same day!
Chunky, full of flavor, with a rich, savory broth, this soup really hits the spot. I pack in the veggies and chicken, but you can adjust with extra broth or water to get the consistency you love. And don’t skip the lemon juice at the end, it brightens the whole bowl and gives it that fresh, irresistible punch that will have you coming back for more.
If you’re in the mood for something a little richer, you’ll want to try my creamy chicken noodle soup!
With love (and lots of good eats), 
This was sooo good! Definitely a keeper for cold winter nights. Even won over my picky eaters. I have been on the hunt for a good chicken noodle soup for a while and this one is the winner!
— Rebecca
Chicken Noodle Soup Ingredients
This hearty soup is packed with flavor, comforting goodness, and plenty of vitamins from all those fresh veggies. Here’s what you’ll need:
You’ll find the measurements in the recipe card, below.
- Butter: Adds a rich, savory base for sautéing the veggies.
- Garlic: Gives the soup a warm, fragrant flavor.
- Onion: Classic flavor builder that adds sweetness and depth.
- Celery: Adds crunch and a fresh, herbal note.
- Carrots: Brings fiber, natural sweetness and color to the soup.
- Cooked Chicken: The hearty protein that makes this soup so satisfying. Using a rotisserie chicken keeps things easy, and you can even make your own stock from the carcass for extra flavor. Baked chicken breasts are another option.
- Chicken Stock: Forms a flavorful, savory broth that ties everything together. Use chicken broth if that’s what you have. I like to use low-sodium stock/broth to control the seasoning.
- Salt: Enhances all the other flavors in the soup.
- Dried Basil & Oregano: Classic herbs that give the soup a familiar, comforting taste.
- Black Pepper: Adds a subtle kick and warmth.
- Dried Thyme & Poultry Seasoning: Boost the savory depth and cozy, homey flavor.
- Egg Noodles: Soft, tender, and the best noodles for soaking up all that delicious broth.
- Lemon Juice (optional): Brightens the soup with a fresh, zesty note.
- Half & Half or Milk (optional): Turns the soup creamy and extra comforting.
Kim’s Recipe Tips
- Use fresh dried herbs: Over time, dried herbs lose their punch, so check expiration dates to make sure your soup has maximum flavor.
- Fresh herbs: If you prefer to use fresh herbs, the ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
- Let it simmer: Slow simmering brings out the best in the chicken, vegetables, and herbs. Keep the heat low so everything cooks gently without overcooking, and you can let it do its thing without much fuss.
- Taste as you go: Salt enhances all the flavors in your soup, it’s not just about making it “salty.” Since broths can vary in saltiness, adjust at the end to bring out the full depth of flavor.
How to Make Homemade Chicken Noodle Soup
For printable instructions, reference the full recipe card at the bottom of the post.
Step 1: Sauté. Melt butter or heat olive oil in a large stock pot over medium-high heat. Sauté garlic, onion, celery, and carrots for 3-5 minutes and until onion has softened.
Step 2: Prep chicken. Meanwhile, prep the cooked chicken by chopping it into bite-size pieces.
Step 3: Add chicken, stock and seasonings. Add chicken, chicken stock or broth, and seasonings to the large pot of veggies; stir to combine.
Step 4: Add noodles and simmer. Stir in dry egg noodles, bring to a boil, reduce heat, simmer for 10 to 20 minutes, and until noodles are tender and cooked.
Step 5: Finish with lemon juice. Remove from heat and just before serving squeeze in fresh lemon juice if you’d like to brighten up the flavor.
Step 6: Serve. Taste soup and adjust the seasoning as needed before serving. Ladle the soup into bowls, and enjoy with crusty bread or saltines.
Easy Chicken Noodle Soup
Ingredients
- 1 tablespoon salted or unsalted butter
- 2 teaspoons minced garlic, 1-2 cloves
- 1 cup chopped onion, 1 medium onion
- 1/2 cup chopped celery, 1 1/2 stalks
- 1 1/2 cups sliced carrots, 3 medium peeled carrots
- 1 pound chopped cooked chicken, about 3 cups (I always use rotisserie chicken and I like to dice it into very small pieces)
- 10 cups chicken stock, 2 (32 ounce) cartons + 2 extra cups
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon dried thyme leaves
- 1/8 teaspoon poultry seasoning
- 3-4 cups dry egg noodles, use 3 cups if you like less noodles
- 1 tablespoon fresh lemon juice, optional to brighten the flavor
- Optional to make it creamy: 1 cup half and half or whole milk stirred in after cooking
EMAIL ME THE RECIPE!
Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!
Instructions
- Melt 1 tablespoon salted or unsalted butter in a large stock pot over medium-high heat. Sauté 2 teaspoons minced garlic, 1 cup chopped onion, 1/2 cup chopped celery, and 1 1/2 cups sliced carrots for 3-5 minutes and until onion has softened.
- Meanwhile, prep the 1 pound chopped cooked chicken by chopping it into bite-size pieces.
- Add chicken, 10 cups chicken stock, 1 teaspoon salt, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon ground black pepper, 1/8 teaspoon dried thyme leaves, and 1/8 teaspoon poultry seasoning to the pot of veggies; stir to combine.
- Add 3-4 cups dry egg noodles and bring to a boil, reduce heat, simmer for 10 to 20 minutes, and until noodles are tender and cooked. Be sure not to overcook the noodles, they will become mushy later.
- Remove from heat and just before serving squeeze in 1 tablespoon fresh lemon juice if you'd like to brighten up the flavor.
Notes
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 4 stalks celery, diced (about ¾ cup)
- 5 medium carrots, sliced (about 1⅓ cups)
- 4-5 large garlic cloves, minced
- 4 cups 32 oz. carton low-sodium organic chicken broth*
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- ½ teaspoon dried thyme leaves
- ½ teaspoon onion powder
- ¼ teaspoon celery seed
- 1 12 oz. package No Yolks noodles (about 1½ cups)
- 3 cups shredded or chopped rotisserie chicken breast, boneless, skinless
- juice of 1 lemon
- ¼ cup chopped fresh parsley
- Heat oil in large pot over medium heat.
- Add onion, celery and carrot; cook, stirring frequently, for about 10-15 minutes or until carrot is tender. Add garlic and cook one minute more.
- Add broth and seasonings, stir to combine and bring to a boil. Add pasta and chicken, reduce heat to low; gently boil for 10 minutes.
- Add lemon juice and fresh parsley before serving.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
What to Serve With Chicken Noodle Soup
Serve this cozy soup with your favorite bread on the side, think crusty French bread, soft dinner rolls, sourdough slices, buttery garlic bread, or even classic saltine crackers. There’s just something about warm soup and bread together that’s pure comfort, especially on chilly nights.
Storage and Make-Ahead Instructions
- Make-Ahead: If you’re prepping this a few days ahead, hold off on adding the noodles until you’re ready to reheat. Another option is to cook the noodles separately and add them to each bowl when serving. Store the noodles in their own airtight container in the fridge, then combine with the soup as you reheat.
- Storing leftovers: Keep leftover soup in an airtight container in the refrigerator for up to 4–5 days, depending on the freshness of your chicken.
- Freezing: Let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 2–3 months. Thaw overnight in the fridge or gently reheat on the stove over medium heat. If you plan to freeze the soup, you can leave the noodles out and add them fresh when reheating, or slightly undercook them before freezing so they don’t turn mushy later.
Frequently Asked Questions
Egg noodles are classic, but any short pasta works. I’ve used farfalle pasta, elbow macaroni and rotini with great results.
Use gluten-free egg noodles or make my homemade egg noodles with gluten-free all-purpose flour.
Cook the noodles separately and add them to each bowl, or add them right before serving.
Use a good-quality broth, season in layers, and finish with fresh herbs like fresh parsley or dill. Other ingredients you might consider adding: rosemary, bay leaves, fresh thyme and/or bouillon cubes. In addition, a pinch of spices, like red chili flakes or cayenne can add extra depth.
In a 6-quart slow cooker, stir the chicken stock, onion, carrots, celery, garlic, and seasonings. Cover and cook on low for 6–8 hours, then add the chicken and pasta, cover, and cook for another 30–40 minutes, until the noodles are tender.
More Cozy Soup Recipes
If you try this chicken noodle soup recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our newsletter to receive more delicious recipes straight to your inbox.
I never rate recipes but this soup inspired me to make the effort. Easy and delicious.
I made a big triple batch for church fellowship and it was a hit! I had several people comment that it was the best chicken noodle soup they have ever had. Thanks for sharing a great recipe!
This was sooo good! Definitely a keeper for cold winter nights. Even won over my picky eaters. I have been on the hunt for a good chicken noodle soup for a while and this one is the winner!
This is such a great chicken noodle soup recipe! I have been making variations of it for years. Love the combination of ingredients. It’s a simple recipe that always creates a dish that impresses friends and family.
Love this recipe…. my husband is a baby when he is sick and only wants this chicken soup!!! Thank you!!
We are not big soup people, but everyone in my family loves this recipe. The only change I make is I add sliced mushrooms and sauté them before adding the other veggies and I add quite a bit more salt. Such an easy delicious recipe.
Loved this recipe! I put in chopped green beans, leek and bok choy too.
To date, this is my favorite chicken noodle soup! And I followed the recipe to the letter.
This is by far the best chicken soup I’ve ever made!
I have made this delicious soup many times, and I will continue to make it often as the weather cools down. It is very good and affordable to make as well. Thank you for this excellent recipe!
This was the perfect recipe for my sick husband and me trying not to get it. I did add a little turmeric, more garlic, kale and ginger. Absolutely delicious!
I have made this recipe twice so far because it’s so good and easy. It’s my go-to chicken noodle soup from now on.