There is nothing more comforting than a warm bowl of classic chicken noodle soup—especially when the weather turns chilly or you are feeling a little under the weather. This version is nourishing, full of vitamins and minerals, and comes together in about 30 minutes, making it perfect for busy weeknights, fall evenings, or anytime you need a cozy, family‑friendly meal.
Fall is the season of soup, and this one is always in my rotation. It is hearty, delicious, and made with simple ingredients that come together in one pot for the easiest cleanup.
This chicken noodle soup has everything you want in a comfort dish: tender chicken, flavorful broth, soft veggies, and perfectly slurpable egg noodles. You can use homemade egg noodles if you’re feeling ambitious or keep things simple with store‑bought—they’re both delicious. This chicken noodle soup can even be made gluten free by using gluten free egg noodles.
One of the best parts? You can prep the veggies and broth ahead of time and let them slowly simmer until about 10 minutes before dinner. Then just add the noodles and finish the soup right before serving. It’s flexible, forgiving, and ideal for busy families.
This soup can be served in many ways. Pair it with crusty bread or biscuits, add a side salad for extra freshness, or serve with grilled cheese for a cozy combo.
Table of Contents
Why you will love this recipe
- A classic, nourishing comfort meal. Perfect for cold fall or winter days or when you are feeling under the weather.
- Full of vitamins and minerals. The broth and veggies make this a wholesome, feel‑good dish.
- Ready in about 30 minutes. Quick enough for weeknights but cozy enough for weekends.
- Family‑friendly and crowd‑friendly. Easy to scale, and even toddlers love it—mine does.
- One‑pot simplicity. Protein, carbs, and veggies all in one pot for minimal cleanup and maximum comfort.
Ingredients
- 2 tablespoons butter
- 2 ribs of celery, diced
- 3 large carrots, diced
- 1 medium yellow onion, diced
- 8 cups chicken broth
- 2 cups chicken
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- Salt and pepper, to taste
- 8 ounces dry egg noodles
How to make chicken noodle soup
- Melt the butter in a deep pot or Dutch oven and cook the onion, carrots, and celery until they start to soften.
- Add the broth, chicken, garlic powder, parsley, oregano, thyme, rosemary, salt, and pepper and bring to a boil.
- Add in the egg noodles and simmer for 7 to 10 minutes, or until the egg noodles are soft.
How to store chicken noodle soup
- Store this chicken noodle soup in an airtight container in the refrigerator for up to 4 days
FAQs
Can you freeze chicken noodle soup?
You can freeze chicken noodle soup, but only if you do not add the noodles. Freezing the noodles will make them mushy. Add the noodles after the soup is thawed and reheated.
When should I add the noodles?
Add the noodles at the end. If you add them in too early they will be mushy.
Can I use shredded chicken breast in my chicken noodle soup?
You can use shredded chicken breast but using a mixture of light and dark meat will give you the best flavor.
More delicious soup recipes on the blog
- Garden vegetable soup
- Loaded potato soup
- Black bean sweet potato chili
- Beef stew
- Slow cooker chicken chili
Chicken Noodle Soup
8
servings20
minutes20
minutesIngredients
2 tablespoons butter
2 ribs of celery, diced
3 large carrots, diced
1 medium yellow onion, diced
8 cups chicken broth
2 cups chicken
1 teaspoon garlic powder
1 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon rosemary
Salt and pepper, to taste
8 ounces dry egg noodles
Directions
- Melt the butter in a deep pot or Dutch oven and cook the onion, carrots, and celery until they start to soften.
- Add the broth, chicken, garlic powder, parsley, oregano, thyme, rosemary, salt, and pepper and bring to a boil.
- Add in the egg noodles and simmer for 7 to 10 minutes, or until the egg noodles are soft.
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