This Chicken Noodle Soup is the perfect easy and cozy weeknight meal! 10 minutes of prep for tender chicken, egg noodles, and veggies all in a flavorful and delicious broth.
This is the best chicken noodle soup recipe! It’s so simple and easy to make but so darn yummy you’d never even know it only took 40 minutes from start to finish!
This classic homemade chicken noodle soup is made with the simplest ingredients—most of which you probably already have around!
- Unsalted Butter – used to cook and flavor the veggies.
- Yellow Onion, Carrot, and Celery – the classic, healthy soup veggie blend. Adds flavor, texture, and tons of nutrients!
- Garlic – adds that subtle nutty flavor.
- Italian Seasoning, Dried Basil, Dried Oregano, Salt, and Pepper – a super simple yet very effective seasoning blend.
- Chicken Broth – the base for the soup. Adds tons of flavor.
- Chicken – use a store-bought rotisserie chicken for ease! Plus, it’s pre-seasoned and typically very moist.
- Egg Noodles – use frozen Reames egg noodles for the best texture!
How to make
10 minutes of prep time, 30 minutes of cook time, and dinner is served!
- Melt butter in a large stockpot, add in onion, carrots, celery, garlic, and seasonings, then cook until the veggies are softened.
- Pour in broth and bring to a boil.
- Stir in noodles, separating if any clump together then simmer uncovered for 20 minutes.
- Taste and re-season if necessary then serve and enjoy!
What chicken to use
Use any pre-cooked chicken. I use a 3/4-1 pound store-bought rotisserie chicken. Since it’s already cooked, there’s less prep to worry about. All you have to do is warm it in the soup and it’s ready to go.
What noodles to use
Reames packaged frozen egg noodles are the best for flavor, texture, and easy prep!
You can use another type of noodle if preferred – simply follow the directions on the package, but simmer in the soup instead of in water!
How to thicken
Classic chicken noodle soup tends to be pretty broth-y, although the noodles will soak up some of the moisture as the soup simmers.
If you prefer a thicker soup, you can make a cornstarch or flour slurry out of equal parts cold water and cornstarch or all-purpose flour. Add that, very little bits at a time, until the soup has reached your desired texture.
How to make creamy chicken noodle soup
If you prefer a creamier broth, try adding in a splash or two of heavy cream, half-and-half, or whole milk to the soup.
You could also give my crockpot creamy chicken noodle soup a try. It’s made with half-and-half and cream cheese for an ultra-creamy broth.
Is chicken noodle soup healthy?
It sure is! This chicken noodle soup recipe has lean protein from the chicken, healthy carbs from the noodles, and plenty of other nutrients from the veggies and spices.
Feel free to give it an extra nutrient boost by adding more veggies! Broccoli, mushrooms, and kale are also delicious.
One serving of soup contains about 430 calories, 16 grams of fat, 48 grams of carbs, and 26 grams of protein.
This recipe is a classic so I absolutely LOVE to keep it as-is. It’s also pretty darn customizable so if you want to switch things up, here are some ideas!
- Add more veggies. Try adding cubed potatoes, kale, broccoli, butternut squash, mushrooms, etc.
- Make it creamy. Stir in a couple of tablespoons of heavy cream, half-and-half, or whole milk. Or give my creamy chicken noodle soup a try!
- Use a different grain. Brown rice, white rice, quinoa, you name it. Make sure you cook them first!
- Use a different noodle. Pretty much any shape will work. I love rotini for a curly twist!
- Spice it up. Add cayenne pepper or red pepper flakes for a spicier soup.
- Give it Thai flavors. Try out my coconut curry chicken noodle soup for a flavor twist.
- Add cheese. Try cheddar, parmesan, Swiss, or even pepper jack!
What to serve with chicken noodle soup
How to store
Store leftover chicken noodle soup in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months!
To reheat, thaw overnight in the fridge if frozen then microwave or warm on the stovetop.
Chicken Noodle Soup
Equipment for this recipe
- 4 tablespoons unsalted butter
- 1 cup diced yellow onion (1/2 large onion)
- 1 cup sliced carrots (about 3 whole carrots)
- 1 cup sliced celery (about 3 whole stalks)
- 4 cloves garlic minced or pressed
- 1 tablespoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt more or less to taste
- 1/2 teaspoon pepper
- 2 (32 oz) cartons chicken broth
- 3-4 cups cooked and chopped chicken about 1 store-bought rotisserie (3/4 - 1 pound)
- 1 (12 oz) package frozen egg noodles I used the Reames brand
- Melt butter in a large stockpot over medium/medium-high heat.
- Add in onion, carrots, celery, garlic, Italian seasoning, basil, oregano, salt, and pepper.
- Sauté for 10 minutes, stirring regularly to prevent burning.
- Pour in broth, scraping up any brown bits from the bottom of the pan.
- Stir in chicken.
- Bring to a boil.
- Stir in noodles, be sure to separate the noodles if any have clumped together.
- Bring to a simmer, then simmer according to noodle package directions. My noodle package said to simmer, uncovered, for 20 minutes.
- Once noodles are cooked to your liking, taste and re-season, if necessary.
- Serve and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.