When you want a hot bowl of comfort but don’t want to slave over the stove for hours, this quick and easy Chicken Noodle Soup recipe is the perfect choice. It has the simple, clean flavors you expect from this classic, and it’s ready in 30 minutes.

Chicken Noodle Soup Recipe - Served in a White Bowl with Bread on Wooden Board

This quick and easy chicken noodle soup recipe is pure comfort in a bowl. In just 30 minutes, you’ll have a warm, flavorful soup made in one pot with tender chicken breast, fresh carrots, celery, and onion simmered in a savory broth. Perfect for busy weeknights or my favorite, a chilly winter night.

I’ve made more soup in my lifetime than I can count. My family calls me the soup guru, as I can now make all of my soup recipes from memory. Ive tested different noodles, veggies and broths and this is the variation I have found to be perfect. I know this foolproof method will be your staple now too whether for yourself or to drop off for a friend when they are sick.

Reader Taste Test Results

Donna S. – “Wow…Thank you sooo much for a nice easy dinner. I find that on a cold New England day….chicken soup just warms the soul”
Debra P. – “Our whole family loved this soup last night. Bravo!!!”

The Secret to Amazing Chicken Noodle Soup

Use a quality chicken broth – I once did a taste test comparing several brands of chicken broth from the grocery store, and the differences were staggering. Since you’re not making the broth yourself from the whole bird, you need to start with a good broth. My favorite brands are Imagine and Swanson. Think of this as drinking tap water or a high quality spring water!

Season the soup well – If a soup is underseasoned, it’s difficult for the flavors to come through, even if there is a good mix of vegetables and herbs. The salt helps you taste the flavor. Italian seasoning can also pack a flavor punch if you have it!

Use a fresh herb – Soup is a very aromatic food, and herbs are all about aroma and flavor. They make a big difference here! Rosemary and thyme are my top recommendations. This also adds a nice touch for presentation if you are serving to a group.

Chicken Variations – Use what is easy. I prefer to finely dice a chicken breast because thats the flavor and texture I like but rotisserie chicken might be easier for you, shred it to bite size pieces and add to your simmering soup for an even easier dinner.

Chicken Noodle Soup - Served in a White Bowl with Bread on Wooden Board

The difference between broth and stock

Broth and stock may seem interchangeable, but they differ in both method and taste.
Broth – is made primarily from meat and vegetables, creating a clean, classic chicken-soup flavor and a lighter body.
Stock – is simmered with bones, giving it a richer mouthfeel and deeper, slightly gelatinous texture.

For a quick recipe like this, choose a flavorful broth so you can skip long simmering and still get full, savory taste. Try a few brands to find your favorite. Swanson and Imagine are two reliable options that I like. I find that the higher quality broths are only $1 or so more. Worth the extra cost if you ask me!

Select your pasta

There’s a lot of customization that can happen for this soup overall, but especially with the noodles. You can add any kind of pasta you’d like, like stars, spirals, and more, but I really love a wide pappardelle egg noodle, as they remind me most of homemade noodles.

You can also make this easy recipe much heartier by adding tortellini, like in my Chicken Spinach Tortellini Soup.

How to Make Quick and Easy Chicken Noodle Soup

  1. Chop carrots, onion, and celery into bite size pieces. Sweat in a large bowl with olive oil, salt and pepper over medium heat about 10 minutes until the veggies soften.
Chopped Onion, Celery, and Carrot in Glass Bowl
Softened Chopped Onion, Celery, and Carrot in Soup Pot with Spoon

2) Add your chicken broth and fresh herbs. Thyme and/or rosemary are my go-tos. Use dried herbs if you do not have any fresh. Bring the liquid to a boil and then reduce to a simmer. Simmer for 10 Minutes

Chicken Stock in Soup Pot with Floating Thyme
Simmering Pot of Chicken Soup with Spoon

3) After 10 minutes of simmering, finely chop a chicken breast and season with salt & pepper. This will cook quickly. About 3 minutes. You can also add store bought rotisserie chicken here or my Crockpot Chicken Breast which is great for batch cooking for multiple meals.

Finely Chopped Raw Chicken breast on Board

4) I boil the noodles separately and also store them separately from the liquid, to avoid that mushy disintegrated noodle texture. My absolute favorite here is wide egg noodles. Make sure to cook the noodles al dente, as they will soften further in the broth.

Cooked Pappardelle in a Fine Mesh Strainer

Serving Chicken Noodle Soup like a Pro

When you’re ready to serve the soup, add a handful of noodles to a bowl and ladle over the hot broth. Sometimes I will garnish the bowl of chicken noodle soup with a sprinkle of fresh parsley, a squeeze of lemon juice, or some extra thyme leaves.

This homemade chicken noodle soup recipe goes beautifully with a side of fresh Asiago Black Pepper Bread or some Drop Biscuits. You can also use gluten-free pasta here, or simply omit the noodles to make it low carb.

Quick Chicken Soup - In a White Bowl with Pappardelle and Thyme Sprigs

Suggested Pairings

For a really special lunch, you can try pairing the chicken noodle soup with something more elaborate, like a Waffle Iron Grilled Cheese Sandwich or Chicken Cordon Bleu Panini. Cheddar Scallion Biscuits are also lovely, or you could do a salad on the side like this Kale Caesar Salad. You can also try my Chicken Dumpling Soup

FAQs & Troubleshooting

Can Chicken Noodle Soup be frozen?

Yes, for up to three months. Leave extra room in the container to allow for expansion of the liquid. Also, chill the soup fully in the fridge before freezing.

How long is Chicken Noodle Soup good for?

It lasts a solid 5 days at a minimum, though I can usually keep it for 7 days in the coldest part of the fridge. I recommend storing the noodles separately, in an airtight container.

How do you prevent soggy noodles?

I recommend boiling the noodles separately and also storing them separately from the liquid, to avoid that mushy disintegrated noodle texture. Add the noodles just before serving.

Can you make this easy chicken soup in the slow cooker?

Yes, though I’m not sure it’s worth the trouble since it requires a lot of extra time, and the flavor is not as good when the veggies aren’t sauteed. Using the instant pot may be a better option. To use the slow cooker, combine all ingredients except the pasta in the crock pot, and cook on low for about 4 hours, until the meat is cooked through. Then I would still cook the pasta separately in a large stockpot and add it as needed to each bowl before serving.

Tried this recipe? Leave a rating and comment below — I’d love to hear how it turned out! Or, follow me on Facebook, Instagram or Pinterest!

Chicken Noodle Soup Served in a White Bowl with Bread on Wooden Board

Easy Chicken Noodle Soup Recipe

Servings: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This easy Chicken Noodle Soup recipe is perfect for when you want a piping hot bowl of comfort but don’t want to slave over the stove for hours.
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Ingredients

  • 1 tbsp olive oil
  • 1.5 cups chopped celery
  • 1.5 cups chopped carrots
  • 1 cup chopped yellow onion
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 cups chicken broth (I like Imagine Organic and Swanson brands)
  • 10 sprigs fresh thyme*
  • 3 cups finely chopped chicken breast or thighs seasoned with a pinch of salt and pepper
  • 8 oz pappardelle egg noodles or other desired noodle, cooked**

Instructions 

  • Heat a soup pot over medium heat, then add the olive oil, celery, carrots, onion, salt, and black pepper. Cook for 10 minutes until softened.
  • Add the chicken broth and thyme, bring the soup to a boil, then reduce to a simmer over low heat.
  • Simmer for 10 minutes, then add the chopped chicken and simmer for 3 minutes, until the meat is cooked through.
  • Taste the broth and make any necessary seasoning adjustments. Depending on the salt content of the broth you use, it may need additional salt.  
  • Serve the soup in bowls with a handful of noodles added to each one. Enjoy!

Notes

*Or you can do a few sprigs of fresh rosemary.
**I prefer to cook the noodles in a separate pot of boiling water per package instructions, and store them separately from the soup so the leftovers don’t get mushy and dissolved. 
Freezing: Store for up to three months. Leave extra room in the container to allow for expansion of the liquid. Also, chill the soup fully in the fridge before freezing.
Leftovers: This lasts a solid 5 days in the fridge at a minimum, though I can usually keep it for 7 days in the coldest part of the fridge. I recommend storing the noodles separately.

Nutrition

Calories: 224kcal, Carbohydrates: 26g, Protein: 17g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 59mg, Sodium: 1324mg, Potassium: 667mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4130IU, Vitamin C: 24.8mg, Calcium: 50mg, Iron: 1.5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Fifteen Spatulas