Go Back
–+ servings
Chicken noodle soup served in a white bowl with a spoon and saltine crackers.

Easy Chicken Noodle Soup

Print Recipe
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 soup that warms you from the inside out.
Course Main Course
Cuisine American
Diet Low Fat
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 290
Author Kim

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

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

This recipe was updated 1/16/26. The original recipe can be found below.
Ingredients
  • 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
Instructions
  • 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.
Notes
*Add an additional cup or two of chicken broth or water for desired consistency. **Ingredients are a guide, use as little or as much as you prefer of each ingredient.

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 26g | Protein: 28g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 799mg | Potassium: 628mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4117IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg