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Quick and Easy Chicken Noodle Soup

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 253
a bowl of quick and easy chicken noodle soup with a piece of bread and a spoon.

Once you make this quick and easy chicken noodle soup recipe for yourself, you’ll be saying goodbye to the canned stuff for good.

This Homemade Chicken Noodle Soup Recipe is a Game Changer.

What’s so great about making chicken noodle soup from scratch when you could just open a can and call it dinner? Well, aside from the fact that your family will love the way it tastes (who doesn’t love chicken noodle soup?), you can feel good that you’re feeding them a home cooked meal full of the good stuff (and no weird chemicals or preservatives). Chicken broth, veggies, some dried herbs, a store-bought rotisserie chicken and some egg noodles are all it takes to feed your family a meal full of flavor, nutrition and love. Yeah, you got this!

ingredients laid out for homemade chicken noodle soup carrots, celery, chicken stock, egg noodles, onions and garlic

Chicken Noodle Soup Made From Scratch In Under 30 Minutes.

Even as professional food bloggers, there are many nights we struggle with dinner. After all, we’re only human! Far too often, the kids’ hunger arrives before a real meal plan does. In those situations, rather than panic or serve PB&J for dinner—although there’s nothing wrong with that, either—we often turn to this easy chicken noodle soup recipe. It comes together so quickly and you don’t need any fancy or special ingredients. And it uses one of our very favorite short cuts—a rotisserie chicken from the grocery store.

a soup pot with sautéed carrots onion and celery with garlic and bay leaves
chicken stock, and veggies in a soup pot
chicken noodle soup with egg noodles
chicken noodle soup with rotisserie chicken and egg noodles

What’s in Homemade Chicken Noodle Soup?

Healthy and easy, chicken soup is a delicious and wholesome way to get good food into the bellies of your loved ones! Of course, we’d all love to have homemade chicken stock and freshly cooked chicken on hand, but sometimes boxed stock and a store-bought rotisserie chicken is the best we can do, and you know what? That’s okay! No one will be the wiser and your sanity will be spared. Here are all the ingredients you’ll need to make chicken noodle soup:

  • Butter or oil
  • Onion
  • Celery
  • Carrots
  • Garlic
  • Bay leaves
  • Chicken stock
  • Rotisserie chicken from the store (or cooked, shredded chicken that you’ve cooked yourself. Our poached chicken recipe is great for this, if you’re a meal prepper!)
  • Egg noodle
  • Parsley
best chicken noodle soup recipe in a soup pot with a ladle.
Chicken noodle soup recipe in a bowl with a spoon and bread

Tools You’ll Need

More Quick & Easy Chicken Soup Recipes:

close up of homemade chicken noodle soup with carrots celery and egg noodles
a bowl of chicken noodle soup from scratch with a spoon

Have You Made This Easy Chicken Noodle Soup Yet?

If so, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories, and tag us @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe.

Quick and Easy Chicken Noodle Soup

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 253

Ingredients

  • 1 tbsp olive oil or butter
  • 1 small yellow onion, chopped about 3/4 cup
  • 2 ribs of celery, 1/2-inch chopped
  • 1-2 large carrots, peeled, 1/2-inch sliced about 1 1/2 cups
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 8 cups chicken stock*
  • 2-3 cups cooked shredded chicken (from rotisserie)
  • 8 oz egg noodles**
  • 1 tbsp minced, flat leaf parsley
  • 1 tsp sea salt
  • 1/4 tsp fresh cracked black pepper to taste

Method

  1. In a large (6 quart) soup pot or dutch oven, heat the butter or olive oil over medium heat. When the oil is glistening, add the onion, celery and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Add garlic and cook for 1 minute longer.
  2. Add the chicken stock and bay leaves. Bring to a boil over high heat. Reduce heat to medium and cook until the vegetables are nearly tender, about 10 minutes longer.
  3. Add the chicken, egg noodles, parsley, salt and pepper. Bring to heavy simmer. Place a lid on the pot to keep the liquid from evaporating. Maintain a low boil/heavy simmer until the noodles are tender and the chicken is warmed through, about 10 minutes longer.

Cooking Notes:

*If you like a soup with a lot of liquid, add an extra 1-2 cups of broth. Depending on the noodles you use, they will absorb different amounts of water and as time passes the noodles will continue to absorb broth if you plan to have leftovers.

** Homemade noodles in this soup taste amazing, but if you don't have time for that, buy fresh egg noodles (normally there's fresh pasta options in the refrigerated section) from the grocery store. If this dinner is truly last minute, use dried egg noodles or even dried spaghetti/macaroni noodles work well!

Nutrition Info

  • Per Serving
  • Amount
  • Calories 253
  • Protein 35 g
  • Carbohydrates 11 g
  • Total Fat 6 g
  • Dietary Fiber 1 g
  • Cholesterol 101 mg
  • sodium 1437 mg
  • Total Sugars 2 g

Quick and Easy Chicken Noodle Soup

Questions & Reviews

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  • Lauren C

    Hi I just made this and was wondering if it could be frozen?

    Yes. Just be sure to thaw it out before gently reheating it.

  • Alexandra Hjerleid

    This is random but I am going to making this recipe and the bread shown in your pictures looks yummy! Was wondering if you made this and have a recipe? Thank you!

    No, sorry. Thats just a crusty loaf of bread from the grocery store.

  • Monay Sorenson

    Can this be made in a crockpot?

    Yes! Cook on low or high until the vegetables are nearly tender, then put the noodles and chicken in until cooked.

  • Hannah smith

    Do u boil the dry egg noodles before u put it in the broth?

    Nope! They'll cook in the soup.

  • TheSouthernBlackbird

    I am going on try this soon. I've been wanting to try chicken noodle soup in the Insta Pot but wasn't sure how to do it well. I think using the rotisserie chicken carcass for homemade broth would really up the flavor. I also love Better Than Bouillon paste over boxed broth or bouillion powder. It's got such a complex flavor, and a jar makes 32 cups of broth. They have a huge range of flavors including vegetarian and vegan flavors. I also have the roasted garlic and beef versions. A little bit of the roasted garlic mixed with the other flavors is so good.A local Greek restaurant makes the best Avgolemono--chicken noodle or rice with rosemary, lemon juice, and egg. I've also used orzo, and I learned that if you are making this soup ahead of time, it's better to not cook the orzo through because it gets soggy in the fridge. Adding rosemary and lemon really ups the flavor of chicken noodle soup.

    Thanks for letting us know.

  • Joey Frawley

    Just made this soup for my husband who was feeling a little under the weather. He said it was the best chicken noodle soup he’s ever eaten. I did use better than bullion because it’s what I had on hand. I didn’t have fresh parsley so I used dried. Definitely a keeper! Hubby is eating his second large bowl!

    Thank you, love to hear this Joey! So glad your husband loves it and hope he feels better soon!

  • Christine Takacs

    very simple and tastey! Family loved it!

    Thanks Christine, so glad the family enjoyed it!

  • Jesse

    This was my first time making chicken noodle soup and I made it for some friends who came down with COVID. It was easy and delicious! Thank you so much for this recipe!

    Thanks Jesse, we are so glad you enjoyed it. We hope your friends feel better soon!

  • Tania Allen

    This is our household's official chicken noodle soup recipe . I've made it a dozen times already and they gobble it up every time. I have used a rotisserie but sometimes I will take two large chicken breasts and pressure cook them in the instant pot with salt, pepper, onion powder, garlic powder and dried oregano in 1 cup of water (cook for 20 mins, natural release for 10 minutes) and then take the resulting broth from the instant pot and add it to the existing 8 cups of broth. Thank you!

    Wow, we love that you have made it so many times! Thanks so much for letting us know how much you like it Tania!

  • Ternice Turner

    Thanks for the recipes. 😊