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    Chicken Noodle Soup

    Updated October 10, 2026 / By Holly Erickson & Natalie Mortimer

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

    a bowl of homemade chicken noodle soup topped with parsley and pepper served with crusty bread
    Photography by Gayle McLeod

    An Easy Chicken Noodle Soup Recipe
     

    Everyone needs a great chicken noodle soup recipe. With tender egg noodles floating in a soothing broth, my ultra easy homemade chicken noodle soup recipe is almost as easy as opening a can, and definitely helps kick any sickness to the curb. If you can make poached chicken, you can make this yummy, classic easy chicken noodle soup! 

    Serve it with warm, fresh Herby Rhodes Rolls or buttery Parker House Rolls. For an even simpler version with no noodles, try my chicken soup recipe. 

    Chicken soup ingredients in prep bowls! Including onion, celery, carrots, bay leaves, chicken, noodles, salt.

    Key Chicken Noodle Soup Ingredients

    • Cooked chicken: Shredded chicken breast is best. You can make it yourself, or use the meat from a store-bought rotisserie chicken for ease. 
    • Veggies: Onion, celery, carrots, garlic
    • Chicken stock
    • Seasonings: Bay leaves, parsley, salt and pepper
    • Egg noodles: They're so classic, but other bite-sized pasta shapes work, too. 
    onion, celery and carrots being cooked in olive oil in a skillet
    chicken broth being poured into a pot with cooked carrots, onion and celery
    a pot of chicken noodle soup made with onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles & salt
    a pot of chicken noodle soup made with onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles & salt

    How To Make Chicken Noodle Soup

    1. Slice and dice. A great chefs knife and a good cutting board are your friend.
    2. Start your soup engines! Like with all the best soup recipes, in a large (6 quart) soup pot or Dutch oven, heat the butter or olive oil. Cook the onion, celery, carrots and garlic. 
    3. Broth-ify. Pour in the stock and bay leaves, and get that gorgeous simmering for about 10 minutes.
    4. Soup-ify. Add the chicken, egg noodles, parsley, salt and pepper. Simmer until the noodles are cooked.
    5. Want to give your chicken soup even more flavor? Add a squeeze of lemon juice, fresh dill, or more fresh parsley. 
    a pot of chicken noodle soup made with onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles & salt

    Chicken Noodle Soup Tips

    • A note about leftover chicken noodle soup: The egg noodles will soak up the chicken broth so they can get a little mushy. 
    • Make it gluten free chicken noodle soup? by using gluten free noodles.
    • The best noodles for chicken noodle soup: I LOVE to use egg noodles or fresh noodles from the grocery store (find them in the refrigerated section) or go fancy and use homemade noodles.
    a bowl of homemade chicken noodle soup topped with parsley and pepper served with crusty bread

    More Soothing, Easy Recipes

    The Best Chicken Soup Recipes

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    a bowl of homemade chicken noodle soup topped with parsley and pepper served with crusty bread

    Chicken Noodle Soup Recipe

    Updated October 10, 2026

    By Holly Erickson & Natalie Mortimer

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  35 min
    • Calories:  138

    Description

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

    Print Recipe

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      Ingredients

      • 1 tablespoon extra-virgin olive oil
      • 1 small yellow onion, chopped
      • 2 celery ribs, chopped
      • 2 large carrots, cut into ¼ inch-thick slices
      • 4 cloves garlic, minced
      • 8 cups chicken stock
      • 2 bay leaves
      • 3 cups shredded chicken breast
      • 8 ounces egg noodles
      • 1 tablespoon minced flat leaf parsley, plus more for serving
      • 1 teaspoon sea salt
      • ¼ teaspoon freshly cracked black pepper, plus more for serving

      Method

      1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is glistening, add the onion, celery, and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more.

        onion, celery and carrots being cooked in olive oil in a skillet

      2. Add the chicken stock and bay leaves. Increase the heat to high and bring to a boil, then reduce the heat to a simmer and cook until the carrots and celery are tender, about 10 minutes.

        chicken broth being poured into a pot with cooked carrots, onion and celery

      3. Stir in the chicken, egg noodles, parsley, salt, and pepper. Return to a simmer cook, stirring occasionally, until the chicken is warmed through and the noodles are tender, about 10 minutes.

        a pot of chicken noodle soup made with onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles & salt

      4. Ladle the soup into bowls and serve with additional parsley and pepper if desired.

        a pot of chicken noodle soup made with onion, celery, carrots, garlic, chicken stock, bay leaves, chicken, egg noodles & salt

      Related Recipes

      Nutrition Info

      • Per Serving
      • Amount
      • Calories 138
      • Protein 13 g
      • Carbohydrates 12 g
      • Total Fat 4 g
      • Dietary Fiber 1 g
      • Cholesterol 26 mg
      • Total Sugars 5 g

      Chicken Noodle Soup

      Questions & Reviews

      Rated 5 stars by 21 readers

      or
      • Gina

        Hi - I'm making this soup tomorrow, if I'm using the dry egg noodles, is it the same amount, I think the recipe calls for 12 oz?

        Fresh noodles weigh about twice as much as dried so you could be fine using 4-6 oz dried egg noodles. Hope you enjoy!

      • Barb

        Does the chicken need to be cooked first?

        Yes. Hope you enjoy Barb!

      • Lauren

        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

        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

        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

        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.

      • Marion

        5-star rating

        You have options to Print the recipe or to email it to me. The email has no attachment to print and my printer page comes out empty. How can I create a paper copy?

        Hi Marion, most likely your internet pop up blockers are not allowing the print box to show up. It works fine on our end but because the print option pop ups your browser might think it's a pop up. If you disable just to print the re-enable it should work for you.

      • Diane

        5-star rating

        TMP is my absolute favorite "go to" for any recipe and it ALWAYS turns out so delicious! Thank you for such tasty recipes!!!

        This is so kind, thanks so much Diane!! We are so happy to hear you love our recipes.

      • Whitney

        5-star rating

        Always a crowd pleaser!

        YAY! Thanks Whitney!

      • Sarah

        5-star rating

        I added some tumeric because we are sick. I also added some knorr chicken bouillon. The tumeric is healthy, bouillon, not so much. Thank you so much for this recipe.

        Thanks so much, we are so happy you loved it Sarah!

      • Samuel

        5-star rating

        Love this recipe! Just used it for the first time and I'm definitely going to be using it again. I substituted the chicken stock with "Better than bouillon" (1 tsp per cup of water) and it was perfect! Also I used RecipeTin's oven baked chicken breast recipe for the shredded chicken, and it turned out great.

        Thanks Samuel, so happy you loved it!

      • Louise

        5-star rating

        I’ve already made this recipe once before. Used my usual thin spaghetti noodles because that’s the only pasta I have on hand besides no bake lasagna noodle package. Gonna do it again today, once again with the spag lol. Came out great before! Thank you for the recipe!

        Thanks Louise, so glad you like it!

      • Alexa

        5-star rating

        Delicious!

        Thanks Alexa!

      • Shirley

        5-star rating

        Delicious

        Thanks Shirley!

      • Hailey

        5-star rating

        So easy and really tasty! I made it with leftover smoked Turkey from thanksgiving and it was perfect!

        Thanks Hailey, so glad you loved it!

      • Joey

        5-star rating

        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!

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