Literally the BEST Chicken Noodle Soup
Nothing beats a warm bowl of homemade chicken noodle soup, especially on a cold day! Tender chicken, tender noodles, and fresh veggies simmer in a flavorful broth. It’s cozy, comforting, and tastes just like home. Plus, it’s ready in under 30 minutes!
Why This Soup Is Always a Favorite
The Ultimate Comfort Food: Whether you’re feeling under the weather or just need something warm and cozy, a big bowl of chicken noodle soup always hits the spot!
Ready in Under 30 Minutes: Using leftover or rotisserie chicken makes this a quick dinner without giving up that delicious flavor.
A Family Favorite: Everyone loves a classic! Serve it with my no knead bread, Grandma’s bread, or these rolls for a meal the whole family will love!
Chicken Noodle Soup Ingredients
Switch Up the Cooked Chicken: Rotisserie chicken is my favorite shortcut, but leftover chicken or turkey works great, too!
Try Different Noodles: No egg noodles? Use rotini, small shells, or another short pasta. Just adjust the cooking time as needed.
Add More Veggies: Toss in peas, corn, spinach, or green beans to make the soup your own!
Like It Brothier? Egg noodles soak up quite a bit of liquid. If you prefer a soup with more broth, keep some extra chicken broth handy to add as needed.
How to Make Chicken Noodle Soup
Feeling under the weather? This easy chicken noodle soup is quick to make and seriously soul soothing. Just simmer veggies, broth, noodles, and chicken. Best part, it’s ready in 20 minutes! Pair it with my Copycat Starbucks Medicine Ball for the ultimate sick day comfort.
Sauté the Vegetables: Heat the olive oil in a large pot over medium-high heat, then add the carrots, celery, and onion. Cook for 4-5 minutes until tender, then stir in the garlic and thyme, and cook for 1 more minute.
Add the Broth and Noodles: Pour in the chicken broth and add the egg noodles. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the noodles are al dente.
Add the Chicken: Stir in the shredded chicken and parsley, then simmer until the chicken is heated through, then season with salt and black pepper to taste.
Alyssa’s Pro Tip
Don’t Overcook the Noodles! Cook the egg noodles just until al dente. They’ll continue to soften in the rich broth, and nobody wants mushy noodles! If you’re making the chicken noodle soup ahead of time, cook and store the noodles separately, then add them when you’re ready to serve.
Must Have Kitchen Tools
Large Pot or Dutch Oven: Plenty of room for all that delicious broth, chicken, and noodles!
Sharp Chef’s Knife: Makes chopping the carrots, celery, and onion a breeze.
Ladle: Perfect for scooping up big bowls of cozy chicken noodle soup!
Chicken Noodle Soup
Ingredients
Instructions
Video
Notes
In the Refrigerator: Store cooled soup in an airtight container for 3-4 days.
In the Freezer: Freeze the soup without the noodles for up to 1 month. Let it cool, then store it in a freezer-safe container or bag.
To Reheat: Warm on the stovetop or in the microwave, adding more broth as needed. If frozen without noodles, thaw overnight in the fridge and cook the noodles in the soup when reheating.