This Simple Chicken Noodle Soup is the ultimate comfort food, perfect for chilly days or when you need a quick, nourishing meal. With tender chicken, hearty vegetables, and slurp-worthy noodles in a savory broth, it's a classic that never fails to satisfy.
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I've streamlined the process to make it as easy as possible without sacrificing depth of flavor. Using a rotisserie chicken cuts down on cooking time, and the aromatics build a rich base that makes this soup taste like it simmered all day.
Whether you're feeling under the weather or just craving a cozy bowl, this recipe is your go-to. It's simple enough for a weeknight dinner but impressive enough to serve to guests.
Why You'll Love This Recipe
About the Ingredients
2 tablespoons (30ml) olive oil
Use a neutral oil like canola if you prefer. Olive oil adds a subtle fruity note that enhances the soup.
1 medium yellow onion, diced (about 1 cup)
Yellow or white onions work best. If you only have red or sweet onions, they'll also work but will slightly alter the flavor.
2 medium carrots, peeled and sliced into rounds (about 1 cup)
Carrots add sweetness and color. You can substitute with parsnips or use baby carrots for convenience.
2 celery stalks, sliced (about 1 cup)
Celery adds classic flavor. If you're not a fan, you can omit it or add extra carrots.
3 cloves garlic, minced
Fresh garlic is best, but 1/2 teaspoon of garlic powder can be used in a pinch.
8 cups (1.9L) low-sodium chicken broth
Low-sodium allows you to control the salt. You can also use homemade stock for extra flavor.
2 cups (250g) cooked chicken, shredded
Rotisserie chicken is a time-saver. You can also use leftover grilled or baked chicken.
1 teaspoon dried thyme
Dried thyme is convenient, but 1 tablespoon fresh thyme leaves will give a brighter flavor.
1/2 teaspoon dried oregano
Oregano adds an earthy note. You can skip it or use Italian seasoning blend instead.
1 bay leaf
Bay leaves add depth; remember to remove before serving. You can omit if you don't have one.
8 ounces (225g) wide egg noodles
Egg noodles are classic, but you can use any pasta shape. For gluten-free, use gluten-free pasta or rice noodles.
Salt and freshly ground black pepper, to taste
Seasoning is key. Start with 1 teaspoon salt and adjust after the noodles absorb some broth.
2 tablespoons fresh parsley, chopped (for garnish)
Fresh parsley adds color and freshness. You can also use fresh dill or chives.
Tips & Tricks
Don't overcook the noodles
Cook them in the broth, but check for doneness a minute or two before the package suggests, as they'll continue to soften in the hot soup.
Shred chicken while it's warm
It's easier to shred and keeps the meat moist. If using a rotisserie chicken, remove the meat and shred with two forks.
Season gradually
Saltiness can vary with broth and chicken, so start with less salt and add more at the end if needed.
Pro Tips
Step-by-Step Instructions
1. Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften. Add garlic and cook for 1 minute more until fragrant.
2. Add Broth and Seasonings
Pour in the chicken broth, then add thyme, oregano, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil over high heat (212°F / 100°C).
3. Simmer the Broth
Reduce the heat to low (180°F / 82°C) and let the broth simmer gently for 10 minutes. This allows the flavors to meld. The broth should be steaming but not rapidly bubbling.
4. Add Chicken and Noodles
Stir in the shredded chicken and egg noodles. Increase the heat to medium-high (375°F / 190°C) to bring it back to a gentle boil, then reduce to medium (350°F / 175°C) and cook according to the noodle package instructions, usually 6-8 minutes, until the noodles are tender but still slightly firm to the bite.
5. Finish and Season
Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper. The noodles will have absorbed some broth, so you may want to add a splash of water or extra broth if it's too thick.
6. Garnish and Serve
Stir in fresh parsley. Ladle the soup into bowls and serve hot. Enjoy with crusty bread or crackers.
Delicious Variations
Vegetable-Packed
Add a cup of frozen peas and a cup of sliced mushrooms along with the carrots and celery for extra heartiness.
Spicy Kick
Stir in 1/2 teaspoon of red pepper flakes or a splash of hot sauce with the herbs for a touch of heat.
Herb-Infused
Swap the dried thyme and oregano for 2 tablespoons of fresh dill and 1 tablespoon of lemon juice added at the end for a bright, fresh flavor.
How to Store Simple Chicken Noodle Soup
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb broth, so you may need to add a bit of water or broth when reheating.
Freezer
Freeze the soup (without noodles, if possible) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Cook fresh noodles and add them when serving.
Reheating
Reheat individual portions in the microwave in 1-minute intervals, stirring in between, until hot. For larger quantities, reheat in a pot over medium heat (350°F / 175°C) until bubbling, then serve.
Frequently Asked Questions
Q: Can I use raw chicken instead of cooked?
Yes, you can. Add 1 pound of boneless, skinless chicken breasts or thighs to the broth in step 2, simmer for 15 minutes, then remove, shred, and return to the pot before adding noodles.
Q: What noodles are best for chicken noodle soup?
Wide egg noodles are the classic choice, but any small pasta like rotini, shells, or orzo works well. For a low-carb option, use zucchini noodles or shirataki noodles added at the end.
Q: Can I make this soup in a slow cooker?
Absolutely. Sauté the vegetables and garlic, then transfer to a slow cooker with broth, herbs, and raw chicken. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, then add noodles and cook on high for 20 minutes until tender.
Q: How can I make it gluten-free?
Use gluten-free pasta or rice noodles, and ensure your broth is gluten-free (most are). The rest of the ingredients are naturally gluten-free.
Q: Can I freeze this soup?
Yes, but it's best to freeze without the noodles, as they become mushy when thawed. Freeze the soup base, then cook fresh noodles when reheating.
If you make this Simple Chicken Noodle Soup, I'd love to hear how it turns out! Leave a comment below, rate the recipe, and don't forget to share your photos on social media with #ethancooks. Happy cooking!
Simple Chicken Noodle Soup
Simple Chicken Noodle Soup is a one-pot wonder that delivers rich, comforting flavor in just 30 minutes of active cooking.
🧂 Ingredients
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and sliced into rounds (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 3 cloves garlic, minced
- 8 cups (1.9L) low-sodium chicken broth
- 2 cups (250g) cooked chicken, shredded
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 8 ounces (225g) wide egg noodles
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
📋 Instructions
- 1Sauté the Vegetables — Heat olive oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften. Add garlic and cook for 1 minute more until fragrant.
- 2Add Broth and Seasonings — Pour in the chicken broth, then add thyme, oregano, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil over high heat (212°F / 100°C).
- 3Simmer the Broth — Reduce the heat to low (180°F / 82°C) and let the broth simmer gently for 10 minutes. This allows the flavors to meld. The broth should be steaming but not rapidly bubbling.
- 4Add Chicken and Noodles — Stir in the shredded chicken and egg noodles. Increase the heat to medium-high (375°F / 190°C) to bring it back to a gentle boil, then reduce to medium (350°F / 175°C) and cook according to the noodle package instructions, usually 6-8 minutes, until the noodles are tender but still slightly firm to the bite.
- 5Finish and Season — Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper. The noodles will have absorbed some broth, so you may want to add a splash of water or extra broth if it's too thick.
- 6Garnish and Serve — Stir in fresh parsley. Ladle the soup into bowls and serve hot. Enjoy with crusty bread or crackers.
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
