If you’re in the mood for the ultimate bowl of comfort, this Easy Chicken Noodle Soup will absolutely hit the spot! It’s cozy, deeply flavorful, and loaded with tender chicken, hearty veggies, and slurpable egg noodles—plus, it comes together with just a handful of everyday ingredients. Whether it’s a chilly day or you’re just craving something classic, this recipe quickly becomes a family favorite.
Why You’ll Love This Recipe
- Unbeatable Flavor: Browning the chicken right in the pot infuses every spoonful with savory, home-cooked goodness.
- Simple and Wholesome Ingredients: All you need is real chicken, fresh vegetables, and pantry-friendly noodles for an honest, nourishing soup.
- Quick Comfort in Under an Hour: You won’t believe how fast you can have this classic on the table, even on your busiest weeknights!
- Soothing and Versatile: Whether you’re under the weather or just want a cozy meal, Easy Chicken Noodle Soup is a timeless, flexible favorite.
Ingredients You’ll Need
One of the joys of Easy Chicken Noodle Soup is how each ingredient plays a crucial role in building flavor and heartiness, yet nothing is complicated or hard to find. These familiar staples blend together to create a soup that tastes like a warm hug!
- Bone-In, Skin-On Chicken Thigh Fillets: These give the broth unbelievable richness and silky texture. You can use boneless or breast if you’d like, but thighs add unbeatable flavor.
- Salt and Pepper: Essential for seasoning every layer, don’t skimp!
- Olive Oil: Helps brown the chicken and softens the veggies, adding depth and body.
- Dried Thyme and Oregano: Bring a gentle herbal note that tastes like home.
- Onion and Garlic: They’re the flavor backbone for almost any great soup, turning mellow and sweet as they cook.
- Celery and Carrots: Classic soup veggies, adding natural sweetness, color, and a bit of texture.
- Chicken Broth/Stock + Water: The dreamy canvas for all those flavors to meld together.
- Thick Egg Pasta (or your favorite pasta): The perfect slurpable bite, egg noodles bring everything together. Adjust cooking time for different pasta types!
- Finely Chopped Parsley (optional): Adds freshness and a pretty finishing touch.
Variations
Don’t be afraid to play around and make this Easy Chicken Noodle Soup your own! Whether you need to adapt for picky eaters, special diets, or leftovers, this soup is endlessly flexible and totally forgiving.
- Swap the Protein: Try skinless chicken breasts for a leaner version, or use cooked rotisserie chicken to speed things up.
- Go Veggie-Heavy: Toss in peas, spinach, kale, corn, or whatever needs using up in the crisper drawer—this soup loves extra veg!
- Change Up the Noodles: Substitute whole wheat pasta or gluten-free noodles for dietary needs, or even toss in rice or spiralized zucchini for a lighter soup.
- Boost the Herbs: Add a bay leaf, sprinkle in extra parsley, or finish with a squeeze of lemon for a fresh zing.
How to Make Easy Chicken Noodle Soup
Step 1: Brown the Chicken for Maximum Flavor
Start by generously seasoning your chicken thighs with salt and pepper. Heat a splash of olive oil in a large Dutch oven or soup pot over medium-high heat, then lay in the chicken skin-side down. Let it sizzle undisturbed until deeply golden—this quick sear creates layers of savory flavor. Flip and brown the other side before removing the chicken to a plate.
Step 2: Sauté Aromatics and Vegetables
Lower the heat and discard some (but not all!) of the chicken fat, leaving just enough to coat the bottom of the pot. If needed, add a little more olive oil. Toss in the onion, garlic, thyme, and oregano. Sauté until your kitchen smells amazing, then stir in the celery and carrots. Cook a few more minutes until the veggies begin to soften.
Step 3: Deglaze and Simmer
Add a splash of chicken broth and use a wooden spoon to scrape up all those toasty bits on the bottom of the pot. Those browned bits are pure gold! Nestle the browned chicken and its juices back into the pot, then pour in the rest of the stock and water. Bring everything to a gentle simmer, cover, and let it cook until the chicken is tender and ready to shred (about 30 minutes).
Step 4: Shred the Chicken and Cook the Noodles
Remove the chicken to a plate or bowl and carefully discard the skin. Shred the meat with two forks into big, juicy chunks. Meanwhile, add the pasta straight into the simmering broth, letting it cook gently until just tender (cooking time will depend on pasta shape!).
Step 5: Finish and Serve
Return the shredded chicken to the pot, give the soup a good stir, and taste for seasoning—you may want a little more salt or pepper. Ladle into bowls, top with chopped parsley if you’d like, and dive right in while it’s piping hot.
Pro Tips for Making Easy Chicken Noodle Soup
- Brown the Chicken for Depth: Browning the chicken skins adds layers of flavor you simply can’t get by simmering alone—don’t skip this step!
- Chunky Veggies, Better Texture: Cut your carrots and celery a bit larger so they stay deliciously tender and don’t turn mushy as the soup simmers.
- Cook Noodles Separately for Make-Ahead: To avoid bloated or mushy noodles in leftovers, boil them separately and stir into individual bowls right before serving.
- Don’t Forget to Season as You Go: Taste your broth before and after adding chicken and noodles—seasoning in stages ensures rich, well-balanced soup every time.
How to Serve Easy Chicken Noodle Soup
Garnishes
Finish your bowl with a shower of finely chopped fresh parsley for brightness, or add a sprinkle of freshly cracked pepper and a tiny squeeze of lemon for an extra-lively zing. If you love a little richness, a swirl of olive oil or a flurry of grated Parmesan is pure magic atop Easy Chicken Noodle Soup.
Side Dishes
The best partners? Think crusty sourdough, a buttery dinner roll, or even classic saltine crackers for a nostalgic touch. Fresh green salads, cheesy crostini, or a simple grilled cheese sandwich all turn this soup into a soul-warming meal.
Creative Ways to Present
Serve your Easy Chicken Noodle Soup in oversized mugs for a cozy, informal feel, or ladle it into wide, shallow bowls and finish with an artful pile of herbs. For kids, swirl in alphabet pasta for fun, or offer a DIY topping bar with fresh herbs, lemon wedges, and crispy croutons.
Make Ahead and Storage
Storing Leftovers
If you plan on leftovers, it’s best to store the noodles separate from the soup base, as they’ll keep their bite and won’t soak up too much broth. Keep soup and pasta in airtight containers in the fridge for up to 4 days.
Freezing
Easy Chicken Noodle Soup (without noodles) freezes beautifully! Simply cool the soup completely, then place in freezer-safe containers for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, then reheat and add freshly cooked noodles for that just-made taste.
Reheating
Reheat your soup gently on the stovetop over medium heat until piping hot—add a splash of broth or water if needed to loosen. If reheating noodles, always add them at the very end to avoid them getting mushy.
FAQs
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Can I make Easy Chicken Noodle Soup with chicken breast?
Yes! Chicken breast will work in place of thighs. Just keep in mind breasts are a little leaner and may not create quite as rich a broth, but they’ll still make a lovely, comforting soup. Be sure not to overcook, so the chicken stays juicy and tender.
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How can I keep the noodles from getting soggy?
For best results, cook the noodles separately and add them to each bowl just before serving. If storing leftovers, always keep the noodles in a separate container to keep their texture spot on.
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Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken can be a huge timesaver—just shred it and add to the soup after the noodles are cooked, warming through for a few minutes so the flavors meld together wonderfully.
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Is Easy Chicken Noodle Soup gluten-free?
As written, the recipe uses wheat-based egg noodles, but it’s easy to make gluten-free by swapping in your favorite gluten-free pasta or even white rice for a delicious alternative.
Final Thoughts
Whether it’s for soothing sniffles or just because you crave a bowl of homemade hug-in-a-bowl, I truly think everyone should have this Easy Chicken Noodle Soup up their sleeve. Try it soon—your taste buds (and heart) will thank you!
Print
Chicken Vegetable Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–5 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A comforting and easy-to-make Chicken Noodle Soup that’s perfect for warming up on a chilly day. This hearty soup is filled with tender chicken, vegetables, and pasta in a flavorful broth.
Ingredients
Chicken and Seasoning:
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets
- Salt and pepper
- 1–2 tbsp olive oil, separated
- 2 tsp dried thyme
- 2 tsp oregano
Soup:
- 1 small onion, diced
- 2 garlic cloves, crushed
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta or pasta of choice
- Finely chopped parsley for garnish (optional)
Instructions
- Season chicken: Generously season chicken with salt and pepper.
- Cook chicken: Heat 1 tbsp oil in a dutch oven over medium-high heat. Brown chicken on both sides, then transfer to a plate.
- Cook vegetables: In the same pot, cook onion, garlic, thyme, and oregano. Add celery and carrots, then deglaze with a splash of broth.
- Simmer: Return chicken to the pot with remaining broth and water. Simmer until chicken is cooked.
- Add pasta: Remove chicken, shred, and return to pot. Add pasta and cook until tender.
- Season and serve: Adjust seasoning and serve hot, garnished with parsley.
Notes
- I use bone-in, skin-on thigh fillets for maximum flavor.
- Do not finely dice the vegetables to prevent overcooking.
- Egg pasta in Australia is similar to fettuccine in thickness.
- Feel free to customize with additional vegetables.
- Separate noodles from soup for leftovers to prevent mushiness.
Nutrition
- Serving Size: 659g
- Calories: 437 cal
- Sugar: 6.2g
- Sodium: 762mg
- Fat: 15.7g
- Saturated Fat: 3g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 42g
- Fiber: 4.6g
- Protein: 34.5g
- Cholesterol: 105mg
