Chicken Noodle Soup Recipe tastes cozy, savory, and bright, with tender chicken, soft noodles, and a broth that feels like a warm hug in a bowl. This recipe works for busy families, beginners, or anyone who wants a from-scratch soup on the table in about 45 minutes. I make this exact version when my kids sniffle or when I just need a big mug of comfort while answering emails.
Why You Should Try This Chicken Noodle Soup Recipe
This Easy Chicken Noodle Soup Recipe gives you rich flavor without babysitting a pot all afternoon. The broth tastes clean and homey, with a little lift from ginger and turmeric that keeps it from feeling heavy.
You use simple ingredients that probably sit in your pantry right now, plus a few shortcuts that save time on weeknights. The recipe scales well, so you can feed two people or a small crowd with almost no extra effort.
“This Easy Chicken Noodle Soup Recipe tastes like something my grandma simmered all day, but I made it after work in under an hour.” – Sarah ★★★★★
Ingredients You’ll Need
Chicken & Broth
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon unsalted butter
- 1 to 1 ½ pounds boneless skinless chicken thighs
- 8 cups low sodium chicken broth
Vegetables & Aromatics
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into coins
- 2 celery stalks, sliced
- 3 to 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced or grated
- Use 1 teaspoon ground ginger if you do not have fresh.
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon harissa paste or ½ teaspoon harissa powder
- Use a pinch of red pepper flakes if you do not have harissa.
- 1 bay leaf
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Noodles & Finishers
- 6 to 8 ounces egg noodles
- Wide egg noodles give that classic chicken noodle soup feel.
- Use rotini, shells, or gluten free noodles if you prefer.
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional but highly recommended)
- Juice of ½ lemon, plus extra wedges for serving
Pantry Shortcuts & Substitutions
- Use pre-chopped mirepoix from the produce section to skip knife work.
- Use rotisserie chicken and add it near the end if you want to cut the total time even more.
- Use frozen mixed vegetables in place of some carrots and celery if your crisper looks sad.
- Use bouillon cubes or paste when you run low on boxed broth.
Equipment List
- Large stock pot or Dutch oven, at least 6 quarts
- Cutting board and sharp chef’s knife
- Wooden spoon or heat safe spatula
- Measuring cups and spoons
- Tongs or fork for handling the chicken
- Ladle for serving
Tips & Tricks
- Salt in layers so the broth tastes seasoned, not salty: a pinch with veggies, a pinch with broth, adjust at the end.
- Brown the chicken lightly before simmering to add extra flavor to the broth.
- Keep the simmer gentle so the chicken stays tender and the broth stays clear.
- Cook noodles separately if you plan to store leftovers, then add them to each bowl so they do not swell in the fridge.
- Add lemon juice at the end so the flavor stays bright and fresh.
- Use leftover rotisserie chicken and start the recipe at the veggie step when you feel tired or short on time.
- Skim any foam from the top of the broth with a spoon to keep the texture clean.
- Taste and adjust salt and acid right before serving, since noodles and veggies soak up seasoning.
How to Make Chicken Noodle Soup
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat, then add butter and let it melt. Add onions, carrots, and celery, and cook until soft and lightly golden, about 8 minutes, stirring often. Stir in garlic, ginger, harissa, coriander, and turmeric, and cook 2 minutes until everything smells fragrant. Season with a pinch of salt and pepper.
Step 2: Sear the chicken
Scoot the veggies to the sides of the pot and add the chicken thighs in a single layer. Sear each side for 2 to 3 minutes until the outside looks opaque and lightly browned. You only need color here, not fully cooked chicken. Stir the veggies around the chicken so nothing sticks.
Step 3: Add broth and simmer
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to pull up any browned bits. Add the bay leaf and another pinch of salt. Bring the soup to a gentle boil, then lower the heat and keep it at a steady simmer. Cook 15 to 20 minutes until the chicken feels cooked through and very tender.
Step 4: Shred the chicken
Use tongs to lift the chicken out of the pot and place it on a cutting board. Shred the meat with two forks into bite sized pieces. Pick out and discard any fatty bits if you prefer a leaner texture. Add the shredded chicken back into the pot and stir.
Step 5: Cook the noodles
Add egg noodles directly to the simmering soup and stir so they do not clump. Cook according to package directions, usually 6 to 8 minutes, until just tender. Taste the broth and adjust with more salt and pepper if needed. If the soup feels too thick, splash in a bit more broth or water.
Step 6: Finish with herbs and lemon
Turn off the heat and stir in parsley, dill, and lemon juice. Taste again and adjust the lemon if you want more brightness. Let the soup sit for 5 minutes so the flavors settle. Ladle into bowls and top with extra herbs and a squeeze of lemon.
What to Serve with Chicken Noodle Soup
Serve this Easy Chicken Noodle Soup Recipe with warm crusty bread or garlic toast so you can scoop up every last bit of broth. Add a simple green salad with cucumbers and a light vinaigrette for a fresh contrast. Kids usually love it with buttered crackers or grilled cheese on the side. For a cozy night, pour a big mug of herbal tea or hot honey lemon water and call it dinner.
Storage Options
- Store leftover soup in airtight containers in the fridge for up to 4 days.
- Keep noodles separate from the broth when you store it so they stay firm and do not soak up all the liquid.
- Freeze the soup without noodles in freezer safe containers or bags for up to 3 months.
- Reheat on the stove over medium heat until hot, then add freshly cooked noodles to each bowl so the texture stays perfect.
Easy Chicken Noodle Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and add the dried thyme, dried parsley, salt, and black pepper. Bring the mixture to a boil.
- Add the egg noodles and cook according to package directions, usually 6–8 minutes, until tender.
- Stir in the cooked shredded chicken and simmer for 3–5 minutes, until the chicken is heated through and flavors blend.
- Taste and adjust seasoning with additional salt and pepper if needed. Stir in lemon juice if using.
- Serve hot, ladling the soup into bowls and enjoying immediately.
Notes
Approximate per serving (1/6 of recipe): 260 calories; fat 9 g; saturated fat 2 g; carbohydrates 25 g; fiber 2 g; sugars 4 g; protein 19 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.