Quick & Easy Chicken Noodle Soup
When life gets busy but you’re still craving something warm and comforting, this quick and easy chicken noodle soup is the answer. Made with tender chicken, hearty egg noodles, and classic vegetables like carrots, celery, and onion, this easy homemade chicken noodle soup recipe delivers all the cozy, nourishing flavor of traditional soup—without the long simmer time. Ready in about 30 minutes, it’s the perfect weeknight dinner, cold-weather comfort food, or go-to meal when you’re feeling under the weather, all in one simple pot.
Why I love Chicken Noodle Soup
I have had my littlest kiddo home from school sick this week. The stomach flu, YUCK! I mistakenly told someone that my kiddos had been unusually healthy this winter. I totally jinxed myself. Trying to find something that sounded good to my little one and that everyone else would enjoy for dinner was challenging. Chicken Soup! She sipped the broth and ate some of the noodles. There were enough leftovers to feed her for lunch the last couple days. Today she had been up and around and everything has stayed down. Hallelujah! And she announce a few minutes ago that she was bored. That’s always a good sign that we’re ready to go back to school.
Gather these ingredients
How to make Chicken Noodle Soup
- slice chicken breasts into thin strips
- prep veggies: dice onion, slice celery into thinish slices, mince garlic, and peel carrots and cut them into thin discs
- Fill stock pot with well salted water and bring to a boil, while you start cooking the veggies in another 6 quart dutch oven, or pot. When water begins to boil add noodles and cook two minutes less than the package suggests. Drain water off in a colandar, and set aside.
- Add olive oil to pot over medium heat and add onion, celery and garlic to the pot saute for a few minutes, then add chicken slices. Cook chicken until it is no longer pink.
- Add half of the chicken stock and carrots to the pot with chicken and veggies. Bring to a low boil and cook for about 5 minutes.
- Add the second half of the chicken stock and the noodles to the pot.
- Taste and season to your liking. Adding salt, pepper, and even poultry seasoning if you like. I will sometimes add tumeric, and a squeeze of lemon.
Variations
One of the best things about this quick and easy chicken noodle soup is how adaptable it is to what you have on hand.
- Rotisserie Chicken Shortcut: Use pre-cooked rotisserie chicken to save even more time and add extra flavor.
- Creamy Chicken Noodle Soup: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamy version.
- Gluten-Free Option: Swap in your favorite gluten-free noodles or even rice for a hearty alternative.
- Veggie-Loaded Version: Add spinach, kale, peas, or corn to boost nutrition and color.
- Low-Carb Swap: Skip the noodles and use zucchini noodles or cauliflower rice instead.
- Herb Boost: Fresh thyme, rosemary, or parsley adds a bright, fresh finish.
- Spicy Twist: Add red pepper flakes or a dash of hot sauce for a little kick.
Frequently asked questions
- Can I make chicken noodle soup ahead of time? Yes! This soup is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3–4 days.
- How do I keep the noodles from getting soggy? If you plan to have leftovers, cook the noodles separately and add them to each bowl when serving.
- Can I freeze chicken noodle soup? You can freeze it, but for best results, freeze the soup without the noodles. Add freshly cooked noodles when reheating.
- What kind of chicken works best? Cooked shredded chicken breasts or thighs both work well. Rotisserie chicken is a great time-saving option.
- How can I make this soup more flavorful? Use a good-quality chicken broth, sauté your vegetables well, and don’t forget to season with salt, pepper, and fresh herbs.
There’s something timeless about a warm bowl of chicken noodle soup, and this quick and easy version proves you don’t need hours in the kitchen to get that classic, comforting flavor. Whether you’re making it for a cozy family dinner, prepping meals for the week, or bringing a little comfort to someone who needs it, this recipe is one you’ll come back to again and again. If you try it, be sure to rate the recipe, leave a comment, and don’t forget to pin and share it so you always have this easy comfort meal ready to go. From my table to yours with love, Sheila
Chicken Noodle Soup
Ingredients
- 1 tablespoon Olive Oil
- 1/4 cup finely diced Onion
- 2 Garlic cloves minced
- 2 ribs of Celery sliced
- 1.5 lbs chicken breast sliced into thin strips
- 1 teaspoon Morton’s Nature Seasonings
- 64 ounces Chicken Stock
- 2 cups Carrots sliced thin
- 1/2 pound Extra Wide Egg Noodles
taste soup and add seasoning to your liking: poultry seasoning, thyme, tumeric, or a squeeze of lemon are all great add on flavors for this soup
Instructions
- Fill large stock pot with water, salt, and bring up to boil. Cook noodles 2 minutes less than package suggests. You want the noodles to be slightly under cooked. Strain in a colander and set aside.
- In 6qt pot heat olive oil saute onion, garlic, celery, and sliced chicken until chicken is cooked through. Add carrots and half of chicken stock, bring to boil. Cook until carrots are tender, about 5 minutes. Add season salt, or taste and season to your liking.
- Add the other half of the chicken stock and the noodles. Taste, and add more seasoning salt if needed.
Thanks. Quick, Easy and yummy!
Can’t wait to try for this dinner.