Introduction

Oh, chicken noodle soup! Just hearing those words probably brings back a flood of cozy memories, right? Maybe it’s the comforting aroma that filled your kitchen when you were under the weather, or perhaps it’s the simple, satisfying taste that feels like a warm hug in a bowl. Whatever your connection, this classic is a timeless favorite for a reason. And guess what? You don’t need to be a gourmet chef to whip up a pot of this goodness. This recipe is so straightforward and quick, you’ll be enjoying a steaming bowl before you know it. It’s the perfect antidote to a chilly evening, a busy weeknight, or anytime you need a little taste of home.

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in about an hour, making it perfect for weeknights.
Easy: Minimal fuss, maximum flavor. This recipe is designed for home cooks of all levels.
Giftable: A big pot of this soup is the ultimate thoughtful gift for a sick friend, a new parent, or anyone needing a little TLC.
Crowd-pleasing: From picky eaters to seasoned soup connoisseurs, everyone adores a good chicken noodle soup.

Ingredients

Let’s gather what we need to make this magic happen. You probably have most of these staples in your pantry already!

1 tablespoon olive oil: Our foundation for sautéing those veggies.
1 medium yellow onion, diced: The sweet, aromatic start to our flavor base.
1 cup sliced carrots: For that classic sweetness and pop of color.
1 cup diced celery: Adds a lovely, subtle earthy note and a bit of crunch.
2 tablespoons minced garlic: Because garlic makes everything better, right?
8 cups chicken broth or stock: The heart and soul of our soup. Use a good quality one for the best flavor!
2 pounds boneless, skinless chicken breasts or thighs: Thighs will give you a richer flavor, but breasts are wonderfully lean. Your choice!
2 teaspoons freshly cracked black pepper: Freshly cracked makes all the difference.
1 ½ teaspoons kosher salt: Kosher salt has a cleaner, more pleasant taste than table salt.
1 teaspoon dried oregano: A little bit of herbaceous sunshine.
1 teaspoon minced fresh thyme: Adds a delicate, earthy aroma that’s just lovely.
2 bay leaves: These little flavor powerhouses add a subtle depth.
6 oz egg noodles, or your favorite small pasta noodles: The star of the show! Egg noodles are classic, but feel free to use alphabet pasta or ditalini if you have them.

How to Make It

Alright, apron on, let’s get cooking! It’s as simple as 1, 2, 3 (well, 8, technically!).

Start with the aromatics: Grab a large pot or a trusty Dutch oven and set it over medium heat. Add your olive oil. Once it’s shimmering, toss in your diced onion, sliced carrots, and diced celery. Give them a good stir and let them soften up for about 5-7 minutes. You’re looking for them to get a little tender and fragrant.
Add the garlic: Stir in your minced garlic and let it cook for just 1 more minute until you can smell that wonderful garlic aroma. Be careful not to burn it!
Build the broth: Now, pour in your chicken broth or stock. Add your chicken breasts or thighs, that freshly cracked black pepper, kosher salt, dried oregano, fresh thyme, and those all-important bay leaves. Give everything a good stir to combine.
Simmer time: Bring the whole pot to a nice rolling boil, then immediately reduce the heat to low. Pop a lid on, and let it simmer gently for about 20-25 minutes. This is where all those flavors meld together beautifully, and your chicken cooks through perfectly.
Chicken check-up: Carefully remove the cooked chicken from the pot. You can shred it with two forks or dice it into bite-sized pieces – whatever you prefer! Once it’s prepped, return it back into the pot.
Noodle time! Crank the heat back up to medium and bring the soup to a boil again. Now, add your egg noodles (or your chosen pasta). Cook them according to the package directions, or until they’re perfectly tender.
Final touch: Before you ladle this deliciousness into bowls, remember to fish out those bay leaves. They’ve done their job, and you don’t want anyone accidentally taking a bite!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Here are a few ideas:

Veggies: Feel free to add other vegetables you love! Peas, corn, green beans, or even a handful of spinach stirred in at the very end are delicious additions.
Herbs: If you don’t have fresh thyme, dried thyme (about ½ teaspoon) will work in a pinch. You can also add a pinch of dried rosemary or sage for a different flavor profile.
Spice: For a little kick, add a pinch of red pepper flakes along with the other seasonings.
Lemon: A squeeze of fresh lemon juice at the end can brighten up all the flavors.
Creamy Dreamy: For a richer, creamier soup, stir in a splash of heavy cream or half-and-half during the last few minutes of simmering.

Tips for Success

A few little tricks can make your soup even better!

Don’t overcook the noodles: Pasta can get mushy if left in the broth too long. Cook them just until al dente, and if you’re not serving immediately, consider cooking them separately and adding them to individual bowls when serving to prevent them from absorbing too much liquid.
Taste and adjust: Always taste your soup before serving and adjust the salt and pepper as needed. Your broth might be saltier or less salty than mine!
Prep ahead: You can chop all your vegetables ahead of time and store them in an airtight container in the fridge. You can even cook and shred the chicken the day before!
Don’t skip the sauté: Taking the time to sauté your onions, carrots, and celery at the beginning builds a crucial layer of flavor that you just can’t get otherwise.

How to Store It

Leftover chicken noodle soup is practically a treasure! Let it cool completely before storing.

In the refrigerator: Store in an airtight container for up to 3-4 days. The noodles will continue to absorb broth, so it might be a bit thicker when reheated. You can always add a splash more broth when warming.
In the freezer: This soup freezes beautifully! Store in freezer-safe containers for up to 2-3 months. It’s best to store the soup without the noodles if freezing for longer periods, as they can become mushy upon thawing. Add fresh noodles when reheating.

FAQs

Got questions? We’ve got answers!

Q: Can I use rotisserie chicken instead of cooking chicken breasts?

A: Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred it and add it to the pot after the broth has simmered for a bit, and then add your noodles.

Q: My soup seems a little bland. What can I do?

A: Don’t worry! This is common. Taste your soup and add more salt and pepper. A splash of lemon juice or a pinch of dried herbs can also boost the flavor. Sometimes, just letting it simmer a little longer allows the flavors to deepen.

Q: Can I make this gluten-free?

A: Yes! Simply swap the egg noodles for your favorite gluten-free pasta, rice, or even rice noodles. Ensure your chicken broth is also certified gluten-free.

Easy Chicken Noodle Soup

A classic, comforting, and easy chicken noodle soup recipe that's ready in under an hour, perfect for weeknights or when you need a taste of home.

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Prep Time 15

Cook Time 45

Servings 8 servings

Equipment

Large pot or Dutch oven
Two forks for shredding chicken

Ingredients

Main ingredients

1 tablespoon olive oil Our foundation for sautéing those veggies.
1 medium yellow onion diced: The sweet, aromatic start to our flavor base.
1 cup carrots sliced: For that classic sweetness and pop of color.
1 cup celery diced: Adds a lovely, subtle earthy note and a bit of crunch.
2 tablespoons garlic minced: Because garlic makes everything better, right?
8 cups chicken broth or stock Use a good quality one for the best flavor!
2 pounds boneless, skinless chicken breasts or thighs Thighs will give you a richer flavor, but breasts are wonderfully lean. Your choice!
2 teaspoons black pepper freshly cracked: Freshly cracked makes all the difference.
1.5 teaspoons kosher salt Kosher salt has a cleaner, more pleasant taste than table salt.
1 teaspoon dried oregano A little bit of herbaceous sunshine.
1 teaspoon fresh thyme minced: Adds a delicate, earthy aroma that's just lovely.
2 bay leaves These little flavor powerhouses add a subtle depth.
6 oz egg noodles, or your favorite small pasta noodles The star of the show! Egg noodles are classic, but feel free to use alphabet pasta or ditalini if you have them.

Instructions

Grab a large pot or a trusty Dutch oven and set it over medium heat. Add your olive oil. Once it's shimmering, toss in your diced onion, sliced carrots, and diced celery. Give them a good stir and let them soften up for about 5-7 minutes. You're looking for them to get a little tender and fragrant.
Stir in your minced garlic and let it cook for just 1 more minute until you can smell that wonderful garlic aroma. Be careful not to burn it!
Now, pour in your chicken broth or stock. Add your chicken breasts or thighs, that freshly cracked black pepper, kosher salt, dried oregano, fresh thyme, and those all-important bay leaves. Give everything a good stir to combine.
Bring the whole pot to a nice rolling boil, then immediately reduce the heat to low. Pop a lid on, and let it simmer gently for about 20-25 minutes. This is where all those flavors meld together beautifully, and your chicken cooks through perfectly.
Carefully remove the cooked chicken from the pot. You can shred it with two forks or dice it into bite-sized pieces – whatever you prefer! Once it's prepped, return it back into the pot.
Crank the heat back up to medium and bring the soup to a boil again. Now, add your egg noodles (or your chosen pasta). Cook them according to the package directions, or until they're perfectly tender.
Before you ladle this deliciousness into bowls, remember to fish out those bay leaves. They've done their job, and you don't want anyone accidentally taking a bite!

Notes

This recipe is fantastic as is, but it's also a wonderful canvas for your creativity! Feel free to add other vegetables you love! If you don't have fresh thyme, dried thyme (about ½ teaspoon) will work in a pinch. You can also add a pinch of dried rosemary or sage for a different flavor profile. For a little kick, add a pinch of red pepper flakes along with the other seasonings. A squeeze of fresh lemon juice at the end can brighten up all the flavors. For a richer, creamier soup, stir in a splash of heavy cream or half-and-half during the last few minutes of simmering.