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If you’re craving the ultimate soul food, my Easy Chicken Noodle Soup recipe delivers flavour, nutrition and comfort. This homemade chicken noodle soup recipe is made in one-pot making it ideal for beginner cooks. If you’re looking for a simple, satisfying meal thats packed with nostalgia, well you’ve landed in the right spot.
Table of Contents
- 😍 Why You’ll Love This Easy Chicken Noodle Soup
- 🗒 Ingredients You’ll Need To Make Easy Chicken Noodle Soup
- 🥣 How To Make This Easy Chicken Noodle Soup Recipe
- 🗒 Variations & Substitutions
- 🤝 Pairs Well With
- 🤔 FAQ’s
- 🍴 Leftovers? Lucky you.
- 👩🏻🍳 Hungry For More?
- 💌 Let’s Stay Connected
- Easy Chicken Noodle Soup Recipe
😍 Why You’ll Love This Easy Chicken Noodle Soup
Made in one pot: making it an easy, weeknight dinner that can be made in less than 45 minutes.
Comforting: this easy chicken noodle soup is the ultimate comfort food; it’s warm, soothing and perfect on a cold day.
Freezer friendly: make this soup ahead of time and freeze the leftovers.
Customizable: add your favourite veggies and herbs to make it your own.
🗒 Ingredients You’ll Need To Make Easy Chicken Noodle Soup
Olive oil: used to sauté the veggies.
Butter: used to sauté the veggies and add a bit of richness.
Chicken breasts: which are the main source of protein, which will be poached in the chicken broth.
Egg noodles: adds texture and substance; though you can add your favourite noodle variety.
Yellow onion, carrot & celery: known as the “mirepoix” will form the aromatic base of the soup.
Garlic: adds flavour and immune boosting properties.
Fresh ginger: helps to sooth an upset stomach and is known to reduce inflammation.
Chicken broth: homemade chicken broth is best, but store-bought will work; just find something with minimal ingredients.
Fresh thyme, bay leaves & parsley: adds a brightness and freshness.
Red pepper flakes: which adds a kick of heat.
Lemon: adds a refreshing brightness and acid to the soup.
🥣 How To Make This Easy Chicken Noodle Soup Recipe
- Prepare the veggies into small, similar sizes pieces and add to the pot.
- Next, add the garlic, ginger, thyme, red pepper flakes, chicken breasts and broth.
- Allow the chicken to poach in the broth until fully cooked. Then, using two forks or a hand mixer, shred the chicken.
- Finally, finish with the cooked egg noodles, fresh herbs and lemon juice.
🤝 Tips to elevate your homemade chicken noodle soup recipe
- Homemade Chicken Broth will always taste better!
- Don’t over cook the chicken as this will result in tough, stringy pieces.
- Don’t skip the lemon. It add a delicious brightness and zest to the soup.
- Make this ahead of time and simply re-heat and add the egg noodles just before serving.
🗒 Variations & Substitutions
Flavour variations:
- Smoked paprika: a pinch of smoked paprika will add a subtly smoky depth to the broth.
- Calabrian chili pepper: add a diced Calabrian chili pepper or more red pepper flakes to add spice.
- Curry powder: will add a warm earthy flavour.
Ingredient variations:
- Chicken: swap the chicken breasts for turkey.
- Egg noodles: swap for your favourite noodle variety. A few examples are macaroni, orzo or small shells.
- Broth: instead of using store-bought or homemade, you can use water and add a bouillon cube.
- Herbs: because herbs add a brightness, use what you like. A few examples are dill, parsley and rosemary.
🤝 Pairs Well With
🤔 FAQ’s
You absolutely do not! While homemade will add a boost of flavour, and nutrients, it’s not required. Instead, use your favourite store-bought broth.
Yes, you sure can! Simple remove the skin, shred and add to the soup. Furthermore, you can use the carcass from the rotisserie chicken to make a quick broth. Simmer the carcass with carrots, celery and onion for at least an hour and a half.
While egg noodles are the classic choice, you can replace with orzo, small shells or elbow. Similarly you can use gluten free noodles, just be sure to adjust the cooking time.
It is, although I don’t recommend freezing with the noodles, so be sure to cook those in a seperate pot. To freeze, allow the soup to come to room temperature. Then, transfer the soup to a freezer safe bag or airtight container and freeze for up to 3 months.
You sure can. For example, peas, corn and zucchini would all be delicious. In addition, omit the veggies that you don’t like!
Yes! To illustrate, combine all of the ingredients, except the noodles in the crockpot and cook on low for 7-8 hours. Then, at the end add the noodles and simmer until cooked.
You sure can. In fact, they often have more flavour than breasts. Similarly, you can use a combination of both thighs and breasts.
🍴 Leftovers? Lucky you.
Store in an airtight container and refrigerate for up to 3 days. To reheat simply add to a pot and simmer until heated throughout. Alternatively, microwave for 30-60 seconds.
👩🏻🍳 Hungry For More?
If you liked this easy chicken noodle soup recipe, don’t stop here! In addition you should check out a few personal favs:
- Green Goddess Chicken & Orzo Soup
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Potato Leek Soup
- Easy French Onion Soup
- Crockpot Beef Stew
- Buffalo Chicken Soup
- Stuffed Pepper Soup
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Easy Chicken Noodle Soup
Equipment
- 1 large pot
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 12 cups homemade chicken broth or store-bought, salted
- 3 chicken breasts
- 1/2 bag egg noodles, 200 grams or 2 cups
- 1 yellow onion, chopped into bite sized piece
- 3 carrots, chopped into bite sized pieces
- 3 celery ribs, chopped into bite sized pieces
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 bay leaves
- 1 tbsp fresh thyme, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2-1 tsp salt , or to taste
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp red pepper flakes, optional
- 1 lemon, juiced, too taste
Instructions
- Begin by chopping all of your ingredients and set aside until ready to use.
- To a large deep pot set to medium heat, add the olive oil and butter.Once melted, add the onions, carrots and celery. Cook stirring occasionally, until tender. About 3 minutes.
- Next, add the garlic, ginger, fresh thyme, salt, pepper and red pepper flakes and allow to cook for an additional 2 minutes.
- Lay the chicken breasts directly on top of the vegetables then add the chicken broth and bay leaves.Bring to a boil, reduce the heat to a simmer, cover and cook until the chicken is cooked through. About 10-15 minutes.
- In the meantime, prepare the egg noodles according to package instructions but reduce the cook time by 2 minutes. Drain and set noodles aside until ready to use.
- Gently remove the chicken from the pot and using a hand mixer or two forks begin to chop or shred the chicken.
- Return the chicken back to the pot, followed by the egg noodles, fresh parsley and lemon juice. Sammy's tips: I recommend starting with 2 tbsp of fresh lemon juice and adding more after you taste it. Secondly, if you want more broth add an additional cup during this step.
- Taste here to see if you need to add additional salt.
- Allow the soup to come to a light simmer for 1-2 minutes, just allowing the flavours to combine and to finish cooking the egg noodles.
- Serve warm.
Video
Notes
- Chicken: swap the chicken breasts for turkey.
- Egg noodles: swap for your favourite noodle variety. A few examples are macaroni, orzo or small shells.
- Broth: instead of using store-bought or homemade, you can use water and add a bouillon cube.
- Herbs: because herbs add a brightness, use what you like. A few examples are dill, parsley and rosemary.
- Smoked paprika: a pinch of smoked paprika will add a subtly smoky depth to the broth.
- Calabrian chili pepper: add a diced Calabrian chili pepper or more red pepper flakes to add spice.
- Curry powder: will add a warm earthy flavour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today in Mexico, and it is exactly what I needed to fight off a head cold! Hubby, the soup lover, loved it too! I’m happy this recipe makes a big batch and I have leftovers! I used lime instead of lemon and rice instead of noodles. Very good.
Hi Cherry! Hope you are loving Mexico! Thanks for making this – so happy you enjoyed it! -Sam
I just made this and it turned out great. I added a bit of curry powder as suggested in the flavour variations and it is great! I’ll be doing that going forward.
Hi Brent! Nice addition 🙂 Thank you for the review! So happy you enjoyed the recipe.