I’ve been making this easy homemade chicken noodle soup for years — it’s the kind of pot that feels like comfort in a bowl. Simple ingredients, a quick weekday rhythm, and familiar flavors that warm you up fast. Whether you’re nursing a cold, feeding picky kids, or want a no-fuss weeknight dinner, this version hits all the marks: fragrant aromatics, tender shredded chicken, and slurpable egg noodles.
Why you’ll love this dish
This chicken noodle soup is unfussy, fast, and familiar. It’s pantry-friendly, budget-conscious, and forgiving — perfect when you want homemade comfort without a long ingredient list or complicated techniques.
“Tender chicken, warm broth, and just enough thyme — this recipe is my go-to when I want something nourishing and quick.”
Reasons to try it:
- Quick to assemble when you have cooked chicken on hand.
- Kid-approved; mild flavors appeal to most palates.
- Uses basic pantry staples and stores well.
If you like other easy chicken dinners, you might enjoy a different cozy bowl like this Marry Me Chicken Soup for a richer, creamier take.
How this recipe comes together
A simple sequence gives great results: sweat the aromatics, add the broth and seasonings, bring in the chicken, then finish with noodles. In practice:
- Sauté onion, carrots, and celery in olive oil just until soft to unlock sweetness.
- Add garlic briefly so it stays bright, not bitter.
- Pour in the chicken broth with shredded chicken, thyme, and bay leaf; bring to a boil to meld flavors.
- Stir in egg noodles and cook until tender — the noodles finish in the hot broth and soak up flavor.
- Remove the bay leaf, taste, and garnish with parsley.
This preview helps you decide whether to prep the chicken and how much time you’ll need before you scroll to the ingredient list.
Key ingredients
What you’ll need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (low-sodium preferred)
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups egg noodles
- Fresh parsley, chopped (for garnish)
Notes and substitutions:
- Use rotisserie chicken or leftover roasted chicken to save time.
- For gluten-free, swap egg noodles for GF pasta or use rice.
- Swap dried thyme for 1 tablespoon fresh thyme if available.
- If you want a richer broth, substitute 2 cups of the broth with homemade stock or add a splash of white wine.
For inspiration on weeknight chicken shortcuts and other simple soups, see this other easy option: Marry Me Chicken Soup.
Directions to follow
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and sliced celery. Sauté, stirring occasionally, until the onion is translucent and the vegetables have softened (about 5–7 minutes).
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in 8 cups chicken broth. Add 2 cups shredded cooked chicken, 1 teaspoon dried thyme, 1 bay leaf, and salt and pepper to taste. Increase heat to bring the pot to a boil.
- Once boiling, add 2 cups egg noodles. Cook according to package instructions (usually 6–8 minutes) until noodles are tender. Stir occasionally to prevent sticking.
- Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Quick timing: active prep ~10–15 minutes (if chicken is pre-cooked), simmer and noodle time ~10 minutes. Total ~25 minutes.
Best ways to enjoy it
Serving suggestions:
- Ladle into deep bowls and top with extra parsley and a squeeze of lemon for brightness.
- Offer crusty bread, buttery crackers, or grilled cheese on the side for dipping.
- For a heartier meal, serve with a simple green salad or roasted vegetables.
- For a restorative option, pair with plain toast and a cup of herbal tea.
Presentation tip: serve in warmed bowls so the soup stays hot longer at the table.
How to store & freeze
Storage and reheating tips:
- Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
- Reheat gently on the stove over medium-low heat until steaming (165°F internal temp). If the noodles have absorbed too much broth, add a splash of chicken broth or water when reheating.
- To freeze: remove noodles and freeze the broth and shredded chicken separately in freezer-safe containers for up to 3 months. Noodles become mushy after freezing; cook fresh noodles when ready to serve.
- If you must freeze a complete soup with noodles, expect a softer texture after thawing and reheating.
Food safety note: cool soup quickly by dividing into shallow containers before refrigerating.
Pro chef tips
Helpful cooking tips to improve this soup:
- Sweat, don’t brown: cook the vegetables until soft rather than caramelized so the broth stays light and clear.
- Use hot broth when you add the noodles — it helps them cook evenly and keeps the cooking time predictable.
- Shred chicken finely for even distribution throughout the soup.
- If you like more body, stir in a tablespoon of butter at the end for silkiness.
- To deepen flavor without long simmering, add a small bit of soy sauce (1–2 teaspoons) or a Parmesan rind while simmering, then remove before serving.
For slow-cooker meal prep ideas and hands-off chicken options, check out these 5-ingredient chicken crock pot recipes.
Recipe variations
Different ways to try it:
- Lemon-Garlic Chicken Noodle: add a tablespoon of lemon juice and extra parsley at the end for a bright finish.
- Creamy version: stir in 1/2 cup cream or a slurry of cornstarch and milk to thicken slightly.
- Herb-forward: swap thyme for tarragon or add a teaspoon of fresh rosemary.
- Spicy kick: add a pinch of red pepper flakes or a drizzle of chili oil.
- Vegetables up: toss in peas, corn, or chopped spinach in the last minute of cooking for color and nutrition.
For dietary swaps, use gluten-free noodles or rice for a grain-free option, and use low-sodium broth for better salt control.
Common questions
Q: Can I use raw chicken instead of pre-cooked?
A: Yes. Use boneless skinless chicken breasts or thighs: add them to the broth and simmer until cooked through (about 12–15 minutes), then shred before adding the noodles. Add noodles afterward and cook per package instructions.
Q: How do I keep noodles from getting soggy?
A: Cook noodles separately and add to bowls at serving time, or add them to the pot only right before serving. Noodles left in soup will continue absorbing broth and soften over time.
Q: How long will this soup last in the fridge?
A: Stored in an airtight container, it will keep 3–4 days. Reheat to a full simmer before eating. Discard if it smells off or shows signs of spoilage.
Q: Can I make this vegetarian?
A: Replace chicken with firm tofu or extra vegetables and use vegetable broth. Taste and adjust seasonings since the flavor base changes.
Q: Is it okay to use store-bought rotisserie chicken?
A: Absolutely — it’s an excellent shortcut and adds great flavor, especially on busy nights.
Conclusion
If you want another classic reference for homemade technique and extra ideas, see Truly Homemade Chicken Noodle Soup – Tastes Better From Scratch for inspiration and variations.
Homemade Chicken Noodle Soup
Ingredients
Method
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and sliced celery. Sauté, stirring occasionally, until the onion is translucent and the vegetables have softened (about 5–7 minutes).
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in 8 cups chicken broth. Add 2 cups shredded cooked chicken, 1 teaspoon dried thyme, 1 bay leaf, and salt and pepper to taste.
- Increase heat to bring the pot to a boil.
- Once boiling, add 2 cups egg noodles. Cook according to package instructions (usually 6–8 minutes) until noodles are tender. Stir occasionally to prevent sticking.
- Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.