There’s nothing quite like a steaming bowl of Easy Chicken Noodle Soup when you need a little cozy comfort or a quick fix for weeknight dinners. Bursting with tender chicken, hearty noodles, and colorful veggies, this classic recipe is simple, soothing, and guaranteed to warm you from the inside out!
Why You’ll Love This Recipe
- Rich, Homemade Flavor: Bone-in chicken thighs and their rendered juices turn a basic broth into a soul-satisfying, deeply savory experience you just can’t get from a can.
- Quick and Easy: With just 15 minutes of prep and pantry-friendly ingredients, you can treat yourself to real, homemade Easy Chicken Noodle Soup whenever the craving strikes.
- Customizable for All: Easily swap in your favorite veggies or noodles, or tweak the seasoning to match your mood—this soup is as flexible as it is delicious.
- Perfect for Leftovers: This recipe tastes even better the next day, and makes a wonderful make-ahead lunch or dinner the whole family will love.
Ingredients You’ll Need
Let’s take a closer look at the essential ingredients for Easy Chicken Noodle Soup. Each one plays a starring role—building layers of flavor, hearty texture, and that iconic golden color you know and love. No complicated ingredients here—just simple kitchen staples that shine together!
- Bone-in, skin-on chicken thigh fillets: These provide unbeatable flavor richness and ensure your broth tastes homemade, not bland!
- Salt and pepper: Season generously to coax out all the natural goodness from your chicken and veggies.
- Olive oil: A splash of oil helps brown your chicken and brings a subtle depth to the soup base.
- Dried thyme and oregano: The herbal backbone that makes every bowl fragrant and comforting.
- Onion: Diced onion softens into the broth, adding sweet, savory background notes.
- Garlic cloves: Crushed garlic infuses the soup with irresistible warmth.
- Celery and carrots: Classic for a reason—these veggies provide color, texture, and that signature soup sweetness.
- Chicken broth (stock) & water: Broth for flavor, water to balance—together, they create just the right consistency.
- Thick egg pasta: These sturdy noodles soak up the broth beautifully, but feel free to swap in your favorites!
- Fresh parsley (optional): Adds a vibrant pop of green and fresh flavor to finish.
Variations
One of my favorite things about Easy Chicken Noodle Soup is how wonderfully adaptable it is! Don’t be afraid to make it your own, whether you’re looking to use up what’s in your fridge, cater to special diets, or simply put a creative spin on a classic.
- Swap the Chicken: Use boneless, skinless thighs, chicken breast, or even leftover roast chicken for convenience or leaner results.
- Change Up the Veggies: Toss in peas, spinach, corn, or chopped zucchini for extra bursts of color and nutrition.
- Go Gluten-Free: Replace regular pasta with a gluten-free noodle or even diced potatoes for a cozy alternative.
- Boost the Herbs: Fresh dill, rosemary, or even a bay leaf can add new layers of flavor to your pot.
How to Make Easy Chicken Noodle Soup
Step 1: Brown the Chicken
Generously season the chicken thighs with salt and pepper. Heat some olive oil in a Dutch oven or large pot over medium-high heat, then lay the chicken, skin-side down, in the pot. Sear until the skin is deep golden brown, about 2 minutes per side, to seal in juices and build flavor for your broth.
Step 2: Sauté the Aromatics
Pour off most (but not all) of the chicken fat, leaving about a tablespoon in the pot for maximum flavor. Lower the heat to medium-low. Add the onion, garlic, thyme, and oregano, and cook for a couple of minutes to release their wonderful fragrance and soften the onion.
Step 3: Build the Soulful Base
Add the chopped celery and carrots, stirring often so nothing sticks or burns. Let them cook for another 3 minutes until glossy and just starting to soften. Splash in a little chicken broth and scrape up any flavorful bits from the pot.
Step 4: Simmer the Soup
Return the browned chicken and any delicious juices to the pot. Pour in the rest of the chicken broth and water, then bring everything to a gentle simmer. Cover and let it cook for about 30 minutes—this unlocks all the comforting, deep flavors we crave in homemade chicken soup!
Step 5: Shred and Finish
Lift out the chicken and place it in a bowl to cool slightly. While that happens, add your pasta to the pot. Cook until the noodles are al dente and not mushy. Shred the chicken (discarding the skin and bones) and return the tender meat to the soup. Taste and adjust salt and pepper if needed. Your Easy Chicken Noodle Soup is ready to serve!
Pro Tips for Making Easy Chicken Noodle Soup
- Flavor-First Browning: Take the time to really brown the chicken and aromatics—this adds a rich, golden taste you can’t mimic with shortcuts!
- Pasta Timing Perfection: Only add your noodles near the end so they stay delightfully springy and don’t soak up too much broth.
- Veggie Shape Strategy: Cut your carrots and celery into hearty chunks, not tiny dice, to keep them tender and just the right texture in every spoonful.
- Separate for Storage: If you plan to store leftovers, keep the noodles apart from the soup so they don’t become mushy overnight.
How to Serve Easy Chicken Noodle Soup
Garnishes
Add a shower of finely chopped fresh parsley for a burst of color and brightness right before serving. For a little extra zip, try a squeeze of fresh lemon juice or a pinch of cracked black pepper—each brings a fresh twist to your bowl!
Side Dishes
Easy Chicken Noodle Soup loves a crusty slice of buttered bread, fluffy dinner rolls, or even a simple green salad on the side. If you’re feeling extra cozy, serve with sharp cheddar toasties or roasted vegetables for a heartier meal.
Creative Ways to Present
Serve this soup in rustic mugs for snuggly movie nights, or bring out your prettiest soup bowls and top with vibrant microgreens for a show-stopping lunch. Hosting? Ladle the soup into miniature cups for a delightful party starter—it’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Let your Easy Chicken Noodle Soup cool completely, then store it in a sealed container in the refrigerator for up to 3-4 days. For the best texture, keep the noodles and broth in separate containers; this keeps everything tasting freshly made with every reheat.
Freezing
This soup freezes beautifully—just make sure you leave out the noodles (they don’t hold up well once thawed). Freeze the broth, chicken, and veggies in airtight containers for up to 3 months. When ready to enjoy, simply reheat and add freshly cooked pasta!
Reheating
Warm your soup gently on the stovetop over medium heat until steaming. If the noodles have absorbed too much liquid, add a splash of extra broth or water. Freshen with a sprinkle of parsley or a dash more salt and pepper as needed.
FAQs
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Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works in this Easy Chicken Noodle Soup, but keep in mind it’s leaner and can dry out if overcooked. If you use breast, check doneness a bit earlier and shred gently for best results.
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How do I prevent noodles from becoming mushy?
For perfect texture, cook the noodles just until al dente and don’t let them sit too long in hot broth before serving. If you’re prepping ahead, store noodles separately and add to re-warmed soup right before eating.
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Can I double this recipe for a crowd?
Yes, Easy Chicken Noodle Soup is highly scalable! Just use a bigger pot, double the ingredients, and adjust seasoning to taste. It’s a brilliant option for gatherings or meal prep sessions.
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What’s the best way to make this soup gluten-free?
Simply substitute your favorite gluten-free pasta or even diced potatoes for the egg noodles. Everything else in the recipe is naturally gluten-free, so it’s an easy, delicious swap.
Final Thoughts
This Easy Chicken Noodle Soup is pure comfort in a bowl, ready to warm your kitchen and your heart any day of the week. I hope it becomes your new go-to recipe—don’t hesitate to make it your own and share it with someone who needs a little homemade happiness!
Print
Easy Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-5 servings
- Category: Stovetop
- Method: Stovetop
Description
This Easy Chicken Noodle Soup is a comforting and hearty dish that’s perfect for any time of the year. Tender chicken, flavorful vegetables, and egg noodles in a savory broth make this soup a family favorite.
Ingredients
Chicken:
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets (Note 1)
- 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 (Note 2)
- 2 cups carrots, chopped (Note 2)
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice) (Note 3)
- Finely chopped parsley for garnish (optional)
Instructions
- Season the chicken: Generously season chicken with salt and pepper.
- Cook the chicken: Heat 1 tbsp oil in a Dutch oven or large pot over medium-high heat. Cook chicken until browned on both sides. Transfer to a plate.
- Sauté aromatics: In the same pot, sauté onion, garlic, thyme, and oregano. Add celery and carrots; cook briefly.
- Add liquid: Deglaze the pot with a splash of chicken broth. Return chicken to the pot with remaining broth and water. Simmer.
- Finish the soup: Remove chicken, add pasta to the pot, shred chicken, and return to the pot. Season and serve garnished with parsley.
Notes
- I use bone-in, skin-on thigh fillets for maximum flavor.
- Cut celery and carrots into larger pieces to prevent overcooking.
- Egg pasta in Australia is similar to fettuccine.
- Feel free to customize with additional vegetables.
- Separate noodles if storing leftovers to prevent them from becoming mushy.
Nutrition
- Serving Size: 659g
- Calories: 437 cal
- Sugar: 6.2g
- Sodium: 762mg
- Fat: 15.7g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 4.6g
- Protein: 34.5g
- Cholesterol: 105mg
