Craving a warm, comforting bowl of chicken noodle soup but don’t have hours to spend in the kitchen? This super easy chicken noodle soup recipe is your answer! It’s packed with flavor, ridiculously simple to make, and perfect for a quick lunch, a cozy dinner, or when you’re feeling under the weather. Forget the canned stuff – this homemade version is infinitely better and surprisingly fast.
**Why You’ll Love This Recipe:**
* **Quick & Easy:** From start to finish, this soup is ready in under 30 minutes.
* **Simple Ingredients:** You likely already have most of the ingredients in your pantry and refrigerator.
* **Incredibly Flavorful:** Even with minimal effort, the soup is bursting with savory chicken goodness.
* **Customizable:** Easily adapt the recipe to your liking by adding different vegetables or herbs.
* **Comfort Food Classic:** Nothing beats a warm bowl of chicken noodle soup when you need a little TLC.
**Ingredients You’ll Need:**
* **Chicken:** 1.5-2 pounds of boneless, skinless chicken breasts or thighs (or a combination). You can also use leftover cooked chicken to make it even faster!
* **Broth:** 8 cups of chicken broth (low sodium is preferred, so you can control the salt level).
* **Noodles:** 8 ounces of egg noodles (wide or thin, your choice). Other pasta shapes like rotini, ditalini, or even broken spaghetti work well too.
* **Aromatics:** 1 medium yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced.
* **Herbs & Spices:** 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary (optional); 1/4 teaspoon black pepper; salt to taste; 1 bay leaf.
* **Garnish (Optional):** Fresh parsley, chopped; lemon wedges.
**Equipment:**
* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
**Step-by-Step Instructions:**
**Step 1: Sauté the Aromatics**
In a large pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This step is crucial for building flavor in the soup. Don’t rush it! The softened vegetables release their sweetness and create a flavorful base for the broth. If using butter, be careful not to let it burn.
**Step 2: Add Garlic and Herbs**
Add the minced garlic, dried thyme, rosemary (if using), and bay leaf to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. The heat helps to release the aromatic oils from the herbs, intensifying their flavor.
**Step 3: Add Chicken and Broth**
Add the chicken breasts or thighs to the pot. Pour in the chicken broth. Make sure the chicken is submerged in the broth. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer for 15-20 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C). Simmering gently ensures that the chicken stays tender and doesn’t become dry.
**Step 4: Shred the Chicken**
Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Alternatively, you can use a sharp knife to dice the chicken. Once shredded, return the chicken to the pot.
**Step 5: Cook the Noodles**
Add the egg noodles to the pot. Cook according to the package directions, usually about 8-10 minutes, or until the noodles are tender. Be careful not to overcook the noodles, as they can become mushy. Stir the soup occasionally to prevent the noodles from sticking to the bottom of the pot.
**Step 6: Season and Serve**
Season the soup with salt and pepper to taste. Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with lemon wedges on the side, if desired. A squeeze of lemon juice adds a bright, fresh flavor to the soup.
**Tips and Variations:**
* **Use Cooked Chicken:** If you have leftover cooked chicken (rotisserie chicken is a great option!), you can skip steps 3 and 4. Simply add the shredded chicken to the soup along with the noodles.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as peas, corn, green beans, or spinach. Add heartier vegetables like potatoes or sweet potatoes along with the carrots and celery. Add leafy greens like spinach or kale in the last few minutes of cooking, so they don’t become overcooked.
* **Spice it Up:** Add a pinch of red pepper flakes for a little heat.
* **Make it Creamy:** Stir in a splash of heavy cream or half-and-half at the end of cooking for a richer, creamier soup. You can also use coconut milk for a dairy-free alternative.
* **Add Fresh Herbs:** Fresh herbs like dill, chives, or oregano add a bright, fresh flavor to the soup. Add them at the end of cooking, just before serving.
* **Use Different Noodles:** Experiment with different types of noodles, such as gluten-free noodles, rice noodles, or even dumplings.
* **Make it in a Slow Cooker:** To make this soup in a slow cooker, combine all the ingredients (except the noodles) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes of cooking, add the noodles and cook until tender.
* **Make it in an Instant Pot:** To make this soup in an Instant Pot, combine all the ingredients (except the noodles) in the Instant Pot. Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Release any remaining pressure manually. Stir in the noodles and cook on sauté mode until the noodles are tender.
* **Boost the Flavor:** A teaspoon of Better than Bouillon chicken base really adds a richer flavor. Add it at the same time as the broth.
* **For a richer broth:** Before adding the broth, you can brown the chicken in the pot. This will add more depth of flavor to the soup.
**Serving Suggestions:**
* Serve with crusty bread or crackers for dipping.
* Pair with a side salad for a complete meal.
* Add a dollop of sour cream or Greek yogurt for extra creaminess.
**Storage Instructions:**
* **Refrigerator:** Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Freeze chicken noodle soup in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating. The noodles may become slightly softer after freezing, but the soup will still be delicious.
**Reheating Instructions:**
* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.
**Detailed Recipe Card:**
**Super Easy Chicken Noodle Soup**
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Yield:** 6-8 servings
**Ingredients:**
* 1. 5-2 pounds boneless, skinless chicken breasts or thighs
* 8 cups chicken broth (low sodium preferred)
* 8 ounces egg noodles (wide or thin)
* 1 medium yellow onion, diced
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary (optional)
* 1/4 teaspoon black pepper
* Salt to taste
* 1 bay leaf
* Fresh parsley, chopped (optional, for garnish)
* Lemon wedges (optional, for serving)
**Instructions:**
1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic, dried thyme, rosemary (if using), and bay leaf to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant.
3. Add the chicken breasts or thighs to the pot. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer for 15-20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
5. Add the egg noodles to the pot. Cook according to the package directions, usually about 8-10 minutes, or until the noodles are tender.
6. Season the soup with salt and pepper to taste. Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with lemon wedges on the side, if desired.
**Nutrition Information (per serving, approximate):**
* Calories: ~250-300
* Protein: ~30-35g
* Fat: ~5-10g
* Carbohydrates: ~20-25g
(Note: Nutrition information may vary depending on the specific ingredients used.)
**Enjoy your delicious and easy homemade chicken noodle soup!**
This recipe is a lifesaver on busy weeknights or when you’re craving a comforting meal. The simple ingredients and quick cooking time make it a winner every time. Plus, it’s a great way to use up leftover cooked chicken. So, ditch the canned soup and give this recipe a try – you won’t be disappointed!
**Variations with Instant Pot, step-by-step instructions:**
**Ingredients:**
* 1. 5-2 pounds boneless, skinless chicken breasts or thighs
* 8 cups chicken broth (low sodium preferred)
* 8 ounces egg noodles (wide or thin)
* 1 medium yellow onion, diced
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary (optional)
* 1/4 teaspoon black pepper
* Salt to taste
* 1 bay leaf
* Fresh parsley, chopped (optional, for garnish)
* Lemon wedges (optional, for serving)
* 1 tablespoon olive oil or butter
**Instructions:**
1. Turn on the Instant Pot and select the ‘Sauté’ function. Add olive oil or butter.
2. Once hot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 3-5 minutes.
3. Add the minced garlic, dried thyme, rosemary (if using), and bay leaf. Cook for another minute, stirring constantly, until the garlic is fragrant. Cancel the ‘Sauté’ function.
4. Add the chicken breasts or thighs to the Instant Pot. Pour in the chicken broth. Make sure the chicken is submerged in the broth.
5. Close the lid and seal the valve. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 8 minutes on high pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
7. Remove the chicken from the Instant Pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
8. Select the ‘Sauté’ function again. Add the egg noodles to the Instant Pot. Cook, stirring occasionally, until the noodles are tender, about 5-7 minutes.
9. Season the soup with salt and pepper to taste. Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with lemon wedges on the side, if desired.
**Variations with Slow Cooker, step-by-step instructions:**
**Ingredients:**
* 1. 5-2 pounds boneless, skinless chicken breasts or thighs
* 8 cups chicken broth (low sodium preferred)
* 8 ounces egg noodles (wide or thin)
* 1 medium yellow onion, diced
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary (optional)
* 1/4 teaspoon black pepper
* Salt to taste
* 1 bay leaf
* Fresh parsley, chopped (optional, for garnish)
* Lemon wedges (optional, for serving)
**Instructions:**
1. Place the diced onion, carrots, and celery in the bottom of the slow cooker.
2. Add the minced garlic, dried thyme, rosemary (if using), and bay leaf.
3. Place the chicken breasts or thighs on top of the vegetables.
4. Pour in the chicken broth.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
6. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
7. During the last 30 minutes of cooking, add the egg noodles to the slow cooker. Stir to combine.
8. Cover and cook until the noodles are tender, about 30 minutes.
9. Season the soup with salt and pepper to taste. Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with lemon wedges on the side, if desired.
**Making Ahead Chicken Noodle Soup:**
This soup is a fantastic make-ahead meal. Prepare the soup as directed, but omit the noodles. Cool completely and store in an airtight container in the refrigerator for up to 3 days. When ready to serve, bring the soup to a simmer on the stovetop. Add the noodles and cook until tender. This prevents the noodles from becoming mushy during storage.
**Troubleshooting Your Chicken Noodle Soup:**
* **Soup is too bland:** Add more salt, pepper, or a pinch of red pepper flakes. A squeeze of lemon juice can also brighten the flavor.
* **Soup is too salty:** Add a little water or unsalted broth to dilute the saltiness. You can also add a peeled potato, simmer for 15 minutes, and then remove the potato – it will absorb some of the excess salt.
* **Noodles are mushy:** Be sure to cook the noodles according to the package directions and don’t overcook them. If you’re making the soup ahead of time, add the noodles just before serving.
* **Chicken is dry:** Make sure you don’t overcook the chicken. Simmering it gently in the broth will help keep it tender. Also, shredding the chicken after it’s cooked helps it absorb more of the broth.
* **Soup is too thick:** Add more broth to thin it out.
* **Soup is too thin:** Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.
**Health Benefits of Chicken Noodle Soup:**
Chicken noodle soup is often touted as a remedy for colds and flu, and there’s some scientific evidence to support this claim. The soup can help to:
* **Hydrate you:** Staying hydrated is crucial when you’re sick.
* **Reduce inflammation:** Some studies suggest that chicken noodle soup can help reduce inflammation in the body.
* **Clear nasal congestion:** The warm broth can help to loosen nasal congestion.
* **Soothe a sore throat:** The warm liquid can soothe a sore throat.
* **Provide essential nutrients:** Chicken noodle soup provides essential nutrients like protein, vitamins, and minerals.
**Frequently Asked Questions (FAQ):**
* **Can I use bone-in chicken?** Yes, you can use bone-in chicken, such as chicken thighs or drumsticks. However, you’ll need to simmer the soup for a longer period of time (about 45 minutes to 1 hour) to ensure the chicken is cooked through. Remove the chicken from the pot, shred the meat, and discard the bones before adding the noodles.
* **Can I make this soup vegetarian?** Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. Add some white beans or chickpeas for protein.
* **Can I add lemon juice to the soup?** Yes, a squeeze of lemon juice adds a bright, fresh flavor to the soup. Add it just before serving.
* **What kind of noodles should I use?** Egg noodles are the traditional choice for chicken noodle soup, but you can use any type of pasta you like. Other good options include rotini, ditalini, and broken spaghetti.
* **How do I prevent the noodles from sticking together?** Stir the soup occasionally while the noodles are cooking. You can also add a tablespoon of olive oil to the pot to prevent the noodles from sticking.
* **How do I store leftover soup?** Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days.
* **Can I freeze chicken noodle soup?** Yes, you can freeze chicken noodle soup in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating. The noodles may become slightly softer after freezing, but the soup will still be delicious.
Enjoy this classic comfort food! This super easy chicken noodle soup recipe is sure to become a family favorite. It’s perfect for a quick lunch, a cozy dinner, or when you’re feeling under the weather. With its simple ingredients and quick cooking time, it’s a recipe you’ll turn to again and again.
**Final thoughts:**
This soup truly embodies the essence of comfort food. It’s a recipe that’s been passed down through generations, and for good reason. It’s simple, satisfying, and nourishing. The aroma alone can bring back memories of cozy kitchens and caring hands. So, whether you’re looking for a quick and easy meal or a comforting remedy for a cold, this super easy chicken noodle soup recipe is the perfect choice. Gather your ingredients, follow the simple steps, and enjoy a warm bowl of homemade goodness!