There’s truly nothing quite like a warm, steaming bowl of Homemade Chicken Noodle Soup, especially when you need a little comfort! This recipe for the Best Easy Chicken Noodle Soup is loaded with chunky vegetables like carrots, onions, and bell peppers, tender shredded chicken, and slurp-worthy egg noodles, all simmered in a flavorful broth. I love making this soup because it’s straightforward, uses convenient shortcuts like rotisserie chicken, and fills my home with the most wonderful, soothing aroma. It’s the perfect meal to fill your stomach and soothe your soul, whether it’s a chilly spring day (like today, April 21st, 2025!) or you’re just craving a classic taste of home.
Why You’ll Love This Easy Chicken Noodle Soup
- Ultimate Comfort Food: It’s the classic soup everyone turns to for comfort and nourishment.
- Quick and Easy: Using pre-cooked chicken makes this recipe come together surprisingly fast.
- Flavorful Broth: Simple ingredients and seasonings create a rich and savory chicken broth base.
- Packed with Goodness: Loaded with vegetables, chicken, and noodles for a satisfying meal.
- Family-Friendly: A beloved classic that kids and adults always enjoy.
Ingredients for Easy Chicken Noodle Soup
Here’s what you’ll need to make this comforting classic. The full list with measurements is in the recipe card below.
Main Components
- Shredded cooked chicken (rotisserie chicken recommended) (Meat)
- Egg noodles (or your favorite pasta) (Pasta)
- Low-sodium chicken broth (Liquid)
Aromatics & Vegetables
- Olive oil (Oil)
- Carrots, peeled and sliced thin (Vegetable)
- Red bell pepper, diced (Vegetable)
- Medium onion, minced (Vegetable)
- Garlic cloves, minced (Aromatic)
Seasoning & Finishing
- Italian seasoning (Spice Blend)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
- Fresh flat-leaf parsley leaves, finely chopped (for garnish) (Herb)
- Lemon (Fruit)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic simplicity of this Easy Chicken Noodle Soup, but here are some variations:
- Add Celery: Include 1-2 diced celery stalks along with the carrots and onions for that classic mirepoix flavor.
- Different Noodles: Use rotini, ditalini, small shells, or even broken spaghetti instead of egg noodles. Gluten-free pasta works too!
- More Veggies: Add frozen peas, corn, or green beans during the last few minutes of cooking. Stir in spinach until wilted at the very end.
- Add Herbs: Include dried thyme or rosemary along with the Italian seasoning, or stir in fresh dill at the end with the parsley.
- Creamy Version: Stir in a splash of heavy cream or milk at the end for a creamy chicken noodle soup.
How to Make Easy Chicken Noodle Soup
Let me show you how simple it is to make this comforting Easy Chicken Noodle Soup:
Sauté Vegetables
- In a large Dutch oven or soup pot, I add the olive oil and heat it over medium-high heat.
- I add the thinly sliced carrots and sauté them for about 2 minutes to give them a head start.
- Then, I add the minced onion and continue to sauté for another 2 minutes.
- Finally, I add the diced red bell pepper and minced garlic and continue to sauté for about 3 more minutes, stirring from time to time, until all the vegetables begin to soften and the garlic is fragrant.
Simmer Broth
- I pour in the low-sodium chicken broth.
- I add the Italian seasoning and black pepper.
- I bring the mixture to a boil.
- Once boiling, I allow the mixture to simmer gently for about 5 minutes. This lets the vegetable flavors meld into the broth.
Cook Noodles
- I add the uncooked egg noodles directly to the simmering broth.
- I continue to simmer the soup for about 10 minutes, or until the noodles are soft and cooked through according to the package directions. I stir occasionally to prevent sticking.
- If the soup becomes too thick as the noodles absorb broth, I add in about a cup of water (or more broth) to reach my desired consistency. I know I’ll adjust the final seasoning later.
Finish and Serve
- I stir in the shredded cooked chicken and the chopped fresh parsley.
- I add a dash of fresh lemon juice – this really brightens up all the flavors!
- I let the soup boil gently for just 1 to 2 minutes more, until the chicken is warmed through.
- I taste the Chicken Noodle Soup and adjust the seasoning with salt and pepper as needed.
- I ladle the hot soup into bowls.
- Garnish and serve
Tips and Tricks for the BEST Chicken Noodle Soup
Here are my secrets for making this Easy Chicken Noodle Soup truly exceptional:
- Rotisserie Chicken Shortcut: Using a pre-cooked rotisserie chicken saves a ton of time and adds great flavor. Leftover cooked chicken works perfectly too!
- Sauté the Veggies: Taking a few minutes to soften the carrots, onion, and bell pepper first builds a more flavorful soup base than just boiling everything together.
- Don’t Overcook Noodles: Cook the noodles just until tender (al dente if you prefer). They will continue to soften slightly in the hot broth.
- Fresh Lemon Juice & Parsley: Adding these bright, fresh flavors right at the end makes a huge difference!
- Taste and Adjust Seasoning: Broth saltiness varies. Always taste before serving and add salt and pepper as needed for the perfect flavor balance.
How to Serve
This Easy Chicken Noodle Soup is classic comfort food! Serve it hot:
- As Is: A perfect, satisfying meal on its own.
- Garnished: Top with extra fresh chopped parsley and a good crack of black pepper.
- With Crackers: Saltine crackers, oyster crackers, or butter crackers are classic accompaniments.
- With Crusty Bread: Perfect for dipping into the savory broth.
- With Grilled Cheese: The ultimate comfort food pairing!
Make Ahead and Storage
- Make Ahead: You can make the soup base (without the noodles) ahead of time. Store it in the refrigerator. Cook the noodles separately or add them when reheating the soup.
- Storage: Store leftover Chicken Noodle Soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Note that the noodles will absorb more liquid upon storage and reheating, so you may need to add a splash of extra broth or water to thin it out.
- Freezing: You can freeze chicken noodle soup, but the noodles tend to become very soft and mushy upon thawing and reheating. For best results, freeze the soup without the noodles and cook fresh noodles to add when reheating.
FAQs about Easy Chicken Noodle Soup
- Can I use different types of pasta?
- Absolutely! Any shape works – rotini, penne, small shells, ditalini, or even broken spaghetti. Adjust cooking time based on the pasta type.
- Can I use fresh chicken?
- Yes. You can simmer boneless, skinless chicken breasts or thighs in the broth (step 2) until cooked through (about 15-20 minutes), then remove, shred, and proceed with adding noodles.
- How can I make the broth richer?
- Use a good quality chicken stock instead of just broth, don’t shy away from using dark meat chicken (like from a rotisserie), or add a Parmesan rind while the soup simmers (remove before serving).
Enjoy this comforting, flavorful, and Easy Chicken Noodle Soup! It’s like a warm hug in a bowl.
Print
Easy Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup, Main Course
- Cuisine: American
Description
Homemade chicken noodle soup loaded with chunky vegetables and tender noodles will fill your stomach and soothe your soul. The best chicken noodle soup recipe ever!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
- 1 medium yellow onion, minced
- 1/2 or 1 red bell pepper, diced (adjust amount to preference)
- 2 garlic cloves, minced
- 8 cups (2 liters) low-sodium chicken broth
- 1 teaspoon Italian seasoning
- Salt, to taste
- Fresh cracked black pepper, to taste
- 12 ounces (300g) egg noodles (or your favorite pasta)
- 2 cups shredded cooked chicken (rotisserie chicken or leftovers work well)
- 1/2 lemon, juiced (about 1–2 tablespoons)
- Fresh flat-leaf parsley leaves, finely chopped (for garnish)
Instructions
- Sauté Vegetables: Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the sliced carrots and sauté for about 2 minutes. Add the minced onion and continue to sauté for another 2 minutes. Add the diced red bell pepper and minced garlic; continue to sauté for 3 more minutes, stirring occasionally, until the vegetables begin to soften.
- Add Broth and Seasonings: Pour in the chicken broth. Add the Italian seasoning and black pepper. Stir well to combine.
- Simmer Vegetables: Bring the mixture to a boil, then reduce the heat to low and simmer gently for about 5 minutes, or until the vegetables are fork-tender.
- Cook Noodles: Add the egg noodles (or other pasta) to the simmering broth. Cook for about 10 minutes, or according to package directions, until the noodles are soft and cooked through. Stir occasionally to prevent sticking.
- Add Chicken and Finish: Stir in the shredded cooked chicken, chopped fresh parsley, and fresh lemon juice. Continue to simmer for 1 to 2 minutes, just until the chicken is heated through.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with additional fresh parsley and a squeeze of extra lemon juice, if desired. Serve hot.
Notes
- Chicken: Using pre-cooked chicken like rotisserie chicken or leftovers makes this soup very quick. You can also poach 1-1.5 lbs of raw chicken breasts directly in the broth during step 3 (simmer until cooked through, then remove, shred, and return in step 5).
- Vegetables: Feel free to add other vegetables like celery or peas.
- Noodles: Egg noodles are classic, but any pasta shape will work. Adjust cooking time accordingly. If making ahead, consider cooking noodles separately and adding them just before serving to prevent them from becoming too soft.
- Broth: Use low-sodium chicken broth to control the saltiness. Vegetable broth can be substituted. If the soup becomes too thick after adding noodles, add a cup of water or more broth.
- Lemon Juice: Fresh lemon juice brightens the flavors of the soup.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Noodles will continue to absorb liquid.