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
What can I add to my chicken soup to give it flavor?
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.
Should noodles be cooked separately for chicken soup?
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 Recipe + Video
Donna Elick
Make my Easy Chicken Noodle Soup Recipe in just 25 minutes. This homestyle soup is bursting with tender chunks of chicken and veggies.
5 stars from 1 review
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Soup
Cuisine American
Method Stovetop
Servings 8
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
This is a great soup to make ahead and freeze. Let the soup come to room temperature before putting it in the freezer. I like to place a layer of plastic wrap over the soup to help prevent freezer burn.
The noodles will break apart when you reheat it, so if preferred you can freeze the soup without the noodles and toss them in the pot when you are reheating it. Thaw soup in the refrigerator overnight. Bring to a boil add egg noodles and cook until al dente.
Nutrition
Serving: 1 | Calories: 250cal | Carbohydrates: 26g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 165mg | Sugar: 2g | Fiber: 2g | Calcium: 35mg | Iron: 1mg
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.
Tried this recipe?Let us know how it was!
Originally published December 2012, updated and republished December 2023
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