Go to Homepage
Get Our Cookbook

    Quick and Easy Chicken Noodle Soup

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

    Categories:

    a bowl of quick and easy chicken noodle soup with a piece of bread and a spoon.

    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 egg noodles are all it takes to feed your family a meal full of flavor, nutrition and love. Yeah, let’s do 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 could all use a kitchen vacation! 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 that happens too!) 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, it’s great 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.
    homemade Chicken noodle soup recipe in a bowl with a spoon and bread

    How To Make Quick And Easy Chicken Noodle Soup

    1. Start your soup engines! In a large (6 quart) soup pot or dutch oven, heat the butter or olive oil over medium heat. Cook the onion, celery and carrots until the onions are translucent, about five minutes. Add garlic and cook for one more minute.

    2. Heat the stock! Add the chicken stock and bay leaves. Bring to a boil over high heat. Lower the temperature and cook until the vegetables are nearly tender, about ten minutes longer.

    3. Add the chicken, egg noodles, parsley, salt and pepper. Cook the noodles at medium-high heat at a simmer until they are tender and the chicken has been warmed through, about another ten minutes. You’ll want to place a lid on the pot to keep the liquid from evaporating.

    4. If you’re feeling like a fancy extra touch, you could add a squeeze of lemon juice, fresh dill, or fresh parsley sprinkled on each bowl of soup.

    5. Chicken noodle soup is fabulous on its own, but a side of Herby Rhodes Rolls never hurt anyone.

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

    Tools You’ll Need

    More Quick & Easy Chicken Recipes:

    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.

    Related Recipes

    Quick and Easy Chicken Noodle Soup

    Originally published: November 29, 2018

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

    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 small yellow onion, chopped (about ¾ cup)
    • 2 celery ribs, chopped into ½-inch pieces
    • 2 large carrots, peeled and sliced into ½-inch pieces (about 1½ cups)
    • 4 cloves garlic, minced
    • 2 bay leaves
    • 8 cups chicken stock (see Note)
    • 2-3 cups shredded chicken
    • 8 ounces egg noodles (see Note 2)
    • 1 tablespoon minced flat leaf parsley
    • 1 teaspoon sea salt
    • ¼ teaspoon fresh cracked black pepper, to taste

    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.

    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 vegetables are tender, about 10 minutes.

    3. Add the chicken, egg noodles, parsley, salt, and pepper. Return to a simmer and cover. Cook until the chicken is warmed through and the noodles are tender, about, about 10 minutes longer.

    4. Ladle the soup into bowls and serve.

    Notes:

    1. 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.

    2. Using homemade egg noodles in this soup tastes 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
    • Calories138
    • Protein13 g
    • Carbohydrates12 g
    • Total Fat4 g
    • Dietary Fiber1 g
    • Cholesterol26 mg
    • sodium437 mg
    • Total Sugars5 g

    Quick and Easy Chicken Noodle Soup

    Questions & Reviews

    Join the discussion below.

    or

    • 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.

    • Hailey Nodurft

      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 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!