Easy Chicken Noodle Soup Recipe + Video
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My Easy Chicken Noodle Soup Recipe is like a warm hug in a bowl. Made in just 25 minutes, this homestyle chicken noodle soup is bursting with fabulous flavor, tender chunks of chicken, and veggies.
Easy Chicken Noodle Soup Recipe
There is nothing quite like enjoying a bowl of homestyle chicken noodle soup like your mom used to make.
It’s the perfect remedy for a cold or when you’re having a bad day — the best way to warm you up on a cool winter night and make everything feel better!
Mom’s soup took all day to cook, but nowadays that is just not in the schedule.
With work, play dates, and carpools to fill your days, this quick and easy chicken noodle soup is the perfect dinner solution.
Packed with carrots, celery, and chicken, my stovetop chicken noodle soup goes from prep to table in just 25 minutes!
Recipe Video
To see us make this easy chicken noodle soup recipe from start to finish, watch the video in this post!
Our most popular soups are all perfect to warm you up! Slow Cooker Potato Soup and Chicken Alfredo Tortellini Soup are tops on my list.
Also check out our popular Chick Fil A Chicken Noodle Soup Copycat!
But if you are looking for more ideas, check out our 25 Best Ever Soups and Stews!
Ingredient Notes and Substitutions
- Chicken – I like to use breast meat because I always have it on hand, but boneless thighs are perfect if you prefer dark meat.
For a really easy chicken noodle soup recipe, you can use leftovers or chop up some rotisserie chicken instead. Stir it in with the noodles or just before serving so it doesn’t get tough. - Pasta – Egg noodles are the best noodles for homestyle chicken noodle soup, but rotini and fusilli are good alternatives.
Just note the difference in cooking time on the package and adjust as needed. - Veggies – Carrots and celery are the classic choices, especially for a quick chicken noodle soup recipe.
They’ll soften in the broth without needing to be cooked too long beforehand. Feel free to toss in some diced yellow onion as well! - Chicken Stock – Dealer’s choice — you can use ready-made stock, a homemade recipe, or water mixed with chicken base. Better Than Bullion is my top pick for that!
Variations of Homestyle Chicken Noodle Soup
- Make it creamy.
During the last few minutes of cooking, stir in 1 cup of whole milk or heavy cream to transform the broth into a silky masterpiece!
- Add extra veggies.
Frozen vegetables are your friend here — toss in some frozen green beans or peas to cook with the pasta.
You could also saute mushrooms or zucchini on the side and stir those in towards the end.
Or, add a handful of spinach and simmer until wilted to really boost the healing power of this quick chicken noodle soup recipe.
- Use rice instead.
Does anyone else remember those cans of chicken and rice soup from grandma’s house? It’s so easy to make it yourself — and it tastes better too!!
You’ll need already-cooked white or wild rice, so it’s a great way to clean leftovers out of the fridge.
Stir some in during the last few minutes of cooking just so it warms and absorbs some of the flavor.
Serving Suggestions
Nothing goes better with a bowl of soup than a crispy grilled cheese sandwich! If you’re feeling a little fancy, try a Monte Cristo instead.
You can also keep things simple with a really delicious loaf of bread, whether it’s my copycat Cheesecake Factory brown bread or a fragrant roasted garlic skillet bread.
Or, warm up leftovers for a classic lunchtime soup and salad combo!
Quick and Easy Chicken Noodle Soup FAQ
Spices and seasonings, of course! Always start this quick and easy chicken noodle soup with a base of chicken stock, which is infused with plenty of flavor as-is.
Then, get creative with your spice rack. Onion and garlic powder make everything taste better, and thyme or parsley really complement the natural poultry flavor.
You could also toss a couple of bay leaves in the pot — just be sure to fish them out before serving.
And you can never go wrong with classic Italian herbs like basil, oregano, and rosemary.
Only if you plan to freeze it right away! For a regular meal, cook the noodles in the same pot — it’s what makes this such a quick chicken noodle soup recipe.
The pasta also absorbs some of the broth as it cooks, making the whole dish that much more flavorful!
Storing and Reheating Stovetop Chicken Noodle Soup
Allow any leftovers to cool, then store in the refrigerator for up to 5 days.
This is an easy chicken noodle soup recipe to make ahead and freeze! Divide into freezer-safe storage containers, leaving a little room at the top for the liquid to expand.
I like to place a layer of plastic wrap over the soup before adding the lid to help prevent freezer burn. Thaw soup in the refrigerator overnight.
Noodles will break apart when frozen and reheated, so if you’re planning to meal prep, make your stovetop chicken noodle soup without the noodles.
When you reheat it, bring the soup to a boil, add the egg noodles, and cook until al dente.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Chicken Noodle Soup (25-Minute Recipe) + Video
Ingredients
- 2 tablespoons unsalted butter
- 4 carrots, sliced
- 2 celery ribs, sliced
- 8 cups low sodium chicken stock, or 8 cups water and 4 tablespoon chicken base
- 1 pound uncooked boneless skinless chicken breasts, cut into bite size pieces
- 8 ounce bag extra broad egg noodles
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon fresh ground black pepper
Instructions
- In a large (8 quart) saucepan over medium-high heat, add butter. One butter is melted add the carrots and celery to the saucepan and stir. Sauté for 3 minutes.
- Add chicken stock and chicken. Cover and bring to a boil. Once boiling, add egg noodles and cook until al dente (approximately 10-12 minutes).
- Add parsley and pepper. Stir and serve!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2012, updated and republished December 2023
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I've read that is not good to eat the broth that the Chicken cooked in.. but that's how broth is made.. so I'm just confused I guess.
As long as the broth is boiled as described you are fine. Enjoy!
As long as your chicken is cleaned, you are fine too. This recipe sounds good but I prefer to use brown rice and a small amount of quinoa. I also add a package of Mrs. Grass chicken soup mix so I do get some thin noodles too.
Boiling kills off any germs !!
Oh my yes! All of these look soooooooo good!
You should cook the chicken in the broth, remove chicken, skim the broth and bring to a boil. Add veggies and cubed chicken, simmer for 10 minutes then serve.
I have made this recipe many times it is wonderful. However I did make a few adjustments to the cooking directions. I cooked the chicken breast by themselves – and do not use the broth they were cooked in. Not because I felt it was unsafe, but the chicken when cooking in water gives off what I call (scum) and I didn't want that in the soup. So once the chicken has cooled enough to handle, cut into bite size pieces and then continue on adding the other ingredients like the sautéed veggies, the chicken broth and noodles or rice if you prefer. I like using a spoon of the chicken base (Tone's brand is what I use found near the soups in the stores). It gives the soup a more rich flavor. My family loves this soup in the winter months and it is very easy to make. Enjoy! Thanks for a great easy soup…to make..
I make my own broth that is how I was raised my mother is from Italy. to make a broth you need to wash the chicken very well and then you will not get the scum also I add vegetables to the chicken. It makes a great broth.
This is pretty much my recipe. I just skin the chicken "ick" off and use the broth to cook Reames frozen egg noodles. They don't fall apart like the thin egg noodles.
Reames frozen noodles are the best. They taste just like the homemade noodles my mom used to make. Everyoe raves about my Chicken Noodle Soup made with these noodles.
99% of the time the simplest recipes are the Best.
I love Chicken Noodle Soup but making things easier for me; instead of cooking the chicken, I use meat from a Rotisserie Chicken; removing the skin and bones and shredding the meat.
Something about a Rotisserie Chicken brings a nice flavor to the soup.
Once all the meat is off the ones, I then make chicken stock by boiling the bones and the skin and then straining it all, putting into jars and freezing it. I do the same with all the turkey bones. You will be surprised how much more meat will come off them bones once you boil them.
Why let all the deliciousness go to waste?
Love your blog, even tho I don't comment often, I still try to come in just to see what's cook'n. I look forward to our newsletter each and every time.
Thanks 4 sharing All the great recipes
1I agree Colleen, sounds yummy
Looks good ! I'm going to make it tomorrow . I have always cleaned a whole chicken then boiled it saving the broth to use for my soup or gumbo or any dishes needing broth. I feeeze my broth for future use & I am still kicking and cooking !
I typically use macaroni with my chicken noodle soup, but this looks so delicious that I think I just might try it. I'm just debating which to try out first, this or the Italian minestroni soup recipe I recently found online. 🙂 I will probably try both. 😀
I also love your other soup recipes. They look equally tempting. Thanks for sharing them!
What's the best way to store the soup? I always find that the noodles wind up soaking up all the broth when stored together. Do y'all keep the noodles separate or store it all in one container?
This was my first time making soup. This recipe is delicious and easy to follow. My family loved it! 🥣
your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good.
Thank you for sharing! 💙
This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was
“different” and this fit the bill. My goodness, I could bathe in this (tho I promise I won’t) Thank you for posting this.
i made this and it was YUMMO!! so good and not super heavy!!
I’m sure this soup tastes delicious. All of your recipes that I have tried have been an absolute success!
So did you use fresh water or what with The Tone's chicken base?
I use water, fresh chicken so you get some chicken fat, then take the excess fat of. TONE is the BOMB. When I freeze mine in servings, the noodles don't come apart. I do use a good quality of egg noodles though, not thin cheap ones.
I cook in the crockpot and add the tops to the celery, a bay leaf and a 1/4 tsp of oregano. Those 3 things give it such a wonderful depth of flavor. Add salt and pepper to taste. I like more pepper in mine.
Way better than the canned soup! It’s so easy to make that I would rather make this while I’m sick then get canned soup. This has such amazing flavor.
I add a little warmth by adding 1/2 tsp dried thyme and 1/2 tsp of Italian seasoning
Hi Steve!
That’s a good addition! Glad it turned out good.
TSRI Team Member,
Devlyn
I love this recipe, quick and easy. I add about a teaspoon of chili powder, just to add some flavour.
Hi Martine!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn