Enjoy a cozy bowl of this Easy Chicken Noodle Soup made with simple ingredients that pack in the flavor! Made with tender chicken, hearty vegetables and a rich, flavorful broth that is both comforting and nourishing.
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There is nothing more comforting than a cozy bowl of classic Chicken Noodle Soup and this recipe is absolutely delicious! Made with simple, wholesome ingredients that come together in a rich, savory broth with tender chicken, fresh vegetables and perfectly cooked noodles in every bite. This is the kind of soup that just always hits the spot, whether you’re feeling under the weather or just craving something warm and familiar, you’ll come back to this soup time and time again!
Why You’ll Love This
- Classic comfort food – made using simple ingredients that come together for a rich, homemade flavor that tastes so much better than canned soup.
- One pot meal – easily made all in one pot which makes this soup come together quickly and clean up is a breeze.
- Wholesome – this soup is packed with protein, fresh vegetables and simmered in a flavorful broth for a nourishing dinner the whole family will love.
- Perfect remedy when sick – this chicken noodle soup tastes like comfort in a bowl and helps to relieve congestion and soothe a sore throat.
Ingredients You’ll Need
- chicken – you’ll need boneless skinless chicken breasts for this recipe, but you could also use chicken thighs or even shredded rotisserie chicken for even more flavor. Leftover chicken or turkey works great too!
- carrots, celery + onion – these are the aromatic vegetables that form the base of this soup and add natural sweetness as well as balance and depth.
- garlic – minced garlic cloves really punch up the flavor and are a must in this soup!
- chicken broth – I used a low sodium chicken broth, but you could also use chicken stock or vegetable broth.
- egg noodles – I like to use classic egg noodles in this soup, but any type of pasta will work in this recipe.
- Better than Bouillon chicken flavor – this is a MUST in this recipe and really enhances all that chicken flavor in this soup. So delicious!
- herbs – a combination of dried thyme, dried rosemary, bay leaf and fresh parsley or fresh dill.
- red pepper flakes – adds a little heat and kick of spice. Feel free to leave out if making for the kids!
- salt + pepper – needed to season for flavor.
How to Make Chicken Noodle Soup
- Sauté the veggies. In a large soup pot or dutch oven, heat olive oil over medium-high heat and sauté onion, carrots and celery until softened, about 4 to 5 minutes. Add in the garlic and sauté for an additional 30 seconds.
- Build the soup. Add in the chicken broth along with the rest of the ingredients (except for the noodles) and bring to a boil. Lower the heat, cover slightly and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
- Shred chicken and add noodles. Once the chicken is cooked, remove from the pan and shred using two forks. While shredding the chicken, add the egg noodles to the pot and cook until just al dente.
- Serve and enjoy! Remove from heat and add he shredded chicken back into the pot. Taste and add more seasonings, if needed. Stir in the fresh chopped parsley, ladle into bowls and enjoy!
How to Make in the Crock Pot
In a 6-quart slow cooker, add the chicken and rest of the ingredients (except for the egg noodles), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken with a slotted spoon or tongs and shred with two forks. I recommend boiling the noodles separately to ensure they don’t get mushy in the crock pot. Add the shredded chicken back into the slow cooker along with cooked egg noodles, serve and enjoy!
Variations
- Make it creamy – to make creamy chicken noodle soup, feel free to add in some heavy cream, coconut cream, cream cheese or mix in a dollop of sour cream before serving.
- Adjust the spice – you can easily adjust the spice level of this soup by using mild, medium or hot enchilada sauce. You could also add in chopped jalapeno, chopped poblano pepper or even a dash of hot sauce for more heat.
- Switch up protein – you can use rotisserie chicken for a simple short cut when making this soup, or feel free to use turkey, ground beef, shrimp or even chickpeas for a hearty vegetarian option.
- Add more veggies – boost the nutrition and flavor with extra vegetables such as zucchini, yellow squash, bell peppers, sweet potatoes, carrots, celery, spinach or kale.
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Prepping and Storage
Leftover chicken noodle soup will last in your refrigerator in a sealed, airtight container for up to 3 to 4 days, but is best enjoyed in the first few days. Please keep in mind that the noodles will continue to absorb the liquid the longer it sits in the fridge, so you may need to add a little splash of chicken broth to the leftover soup before reheating on the stove or in the microwave.
More Healthy Soup Recipes
- Chicken and Wild Rice Soup
- Creamy Tortellini Soup
- Easy Chicken Tortilla Soup
- Creamy Broccoli Cheddar Soup
- Detox Immune-Boosting Chicken Soup
- One Pot Spicy Sausage and Kale Soup
Hope you all enjoy this Easy Chicken Noodle Soup recipe! If you love this as much as we do, please leave a 
star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Easy Chicken Noodle Soup
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Ingredients
- 1 Tbsp olive oil
- 1 medium sweet onion diced
- 2 ribs celery diced
- 3 large carrots diced
- 1 Tbsp minced garlic
- 10 cups chicken broth
- 1 Tbsp Better than Bouillon chicken flavor
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp crushed red pepper flakes
- 1 bay leaf
- 1 lb boneless skinless chicken breasts
- 8 oz wide egg noodles (about 4 cups)
- 1/4 cup finely chopped fresh parsley or fresh dill
Instructions
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Sauté the veggies. In a large soup pot or dutch oven, heat olive oil over medium-high heat and sauté onion, carrots and celery until softened, about 4 to 5 minutes. Add in the garlic and sauté for an additional 30 seconds.
-
Build the soup. Add in the chicken broth along with the rest of the ingredients (except for the noodles) and bring to a boil. Lower the heat, cover slightly and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
-
Shred chicken and add noodles. Once the chicken is cooked, remove from the pan and shred using two forks. While shredding the chicken, add the egg noodles to the pot and cook until just al dente.
-
Serve and enjoy! Remove from heat and add he shredded chicken back into the pot. Taste and add more seasonings, if needed. Stir in the fresh chopped parsley, ladle into bowls and enjoy!
Nutrition
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