This easy chicken noodle soup is a cozy, family-friendly classic that comes together in under an hour. Packed with tender shredded chicken, soft egg noodles, hearty vegetables, and fresh herbs, this one-pot soup is perfect for weeknights or whenever you’re craving something warm and nourishing.
Why We Love This Chicken Noodle Soup
Whenever someone in our house is feeling run-down—or we simply want a comforting homemade meal—this chicken noodle soup is our go-to. My mom used to make a slow cooker chicken noodle soup when I was growing up, but most nights we don’t plan that far ahead. This stovetop version has all the nostalgic flavor but cooks in a fraction of the time.
Here’s why it’s a staple in our kitchen:
✔ Family-Friendly
Made with simple ingredients that everyone enjoys, even picky eaters and kids.
✔ One-Pot Wonder
Everything cooks in the same pot, and it’s ready in under an hour. Fewer dishes = a win.
✔ Budget-Friendly
Uses affordable, easy-to-find ingredients—perfect for feeding the whole family.
✔ Great for Leftovers
The flavor gets even better the next day. It also freezes well (see notes below).
If you love cozy soups, try our easy chicken and dumpling soup, veggie-packed minestrone, or hearty turkey chili next!
Key Ingredients
Here’s a quick look at the essential ingredients that make this the best chicken noodle soup. Find full measurements in the recipe card below.
Chicken Breasts
Boneless, skinless chicken breasts are perfect for shredding, but chicken thighs work too. You can also use rotisserie chicken for an ultra-fast version.
Yellow Onion
White or sweet onions can be substituted.
Carrots
Freshly sliced carrots offer the best flavor, but frozen carrots work in a pinch.
Celery
Include the celery leaves—they add great flavor to the broth.
Chicken Broth
We prefer low-sodium broth to better control the salt.
Egg Noodles
They cook quickly and stay light and tender, but any small pasta will work.
How to Make Chicken Noodle Soup
This recipe is wonderfully simple and perfect for beginners. Here’s a quick overview:
1. Sauté the Vegetables
Cook diced onions, carrots, and celery in olive oil until slightly softened. Add garlic and sauté for another minute.
2. Add Broth and Chicken
Pour in the broth and add the chicken breasts, seasonings, herbs, and bay leaves. Bring to a gentle simmer.
3. Shred the Chicken
Once the chicken is cooked through and tender, shred it with two forks right in the pot.
4. Add the Noodles
Bring the soup back to a low boil and cook the egg noodles until al dente.
Serve warm with fresh parsley and crusty bread or crackers!
Cook’s Tips & Variations
Use More or Less Chicken
Two pounds makes a hearty, protein-packed soup. Reduce the amount if you prefer a brothier bowl.
Try Different Noodles
Rotini, ditalini, macaroni, or even rice all work beautifully.
Don’t Overcook the Noodles
They continue to soften in the hot broth—so cook just until al dente.
Brighten It Up
A squeeze of fresh lemon juice before serving adds freshness.
Add More Veggies
Potatoes, corn, peas, zucchini, spinach, or mushrooms make this soup even heartier.
Make It Creamy
Stir in a splash of heavy cream or half-and-half.
Swap the Protein
Use beef and make a cozy beef noodle soup instead.
What to Serve with Chicken Noodle Soup
- Crusty bread or warm dinner rolls
- Saltines or oyster crackers
- Grilled cheese or a simple deli sandwich
Best Chicken Noodle Soup with Egg Noodles
Yield: 6 servings
Total Time: 1 hour
This homestyle chicken noodle soup is filled with tender chicken, soft noodles, vegetables, and herbs. It’s the ultimate comfort food—perfect for cold days, busy nights, or anytime you want a warm, nourishing meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 2 tablespoons minced garlic
- 8 cups chicken broth or stock
- 2 pounds boneless skinless chicken breasts (or thighs)
- 2 teaspoons freshly cracked black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves
- 6 oz egg noodles (or any small pasta)
Instructions
- In a large Dutch oven, heat the olive oil over medium heat. Add onion, carrots, and celery and sauté for about 4 minutes.
- Add garlic and cook for 1 minute more.
- Stir in the broth, chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
- Cover with the lid slightly ajar and cook until the chicken shreds easily, about 15 minutes. Shred the chicken directly in the pot using two forks.
- Bring the soup back to a low boil and stir in the egg noodles. Cook for 6–7 minutes or until al dente.
- Serve warm with fresh parsley and your favorite bread or crackers.
Storage & Make-Ahead Tips
Refrigerate:
Store in an airtight container for up to 5 days. Add a splash of extra broth when reheating—the noodles absorb liquid over time.
Freeze:
Freeze without noodles for up to 3 months. Add fresh noodles after reheating to avoid mushiness.
Meal Prep:
Make the soup ahead and store the broth and chicken separately from cooked noodles until ready to serve.