Let me start by saying this is one of my husband's favorite soups that I make. He says it tastes even better on day 2! But I love making this Chicken Noodle Soup recipe because it’s so easy to whip up, it’s super flavorful, and it tastes way better than canned soup. Once the veggies are prepped, the pot does the rest of the work! You can use a rotisserie chicken, but I like to cook the chicken right in the broth with the veggies so everything soaks up all of that delicious flavor. I’m sure this simple chicken noodle soup will quickly become one of your favorites!
This recipe was originally published in November 2021. It has been completely updated and refreshed with new photos and information.
Ingredients You’ll Need
I’m keeping these ingredients for chicken noodle soup simple, but still very flavorful. Here’s what you’ll need:
- Chicken Breasts: I’m a chicken breast girlie so I use chicken breasts in most of my recipes, but you can substitute the breasts for boneless, skinless chicken thighs instead. You can also grab a rotisserie chicken from your local grocery store if you want to save some cooking time.
- Vegetables: The classic mirepoix combination of carrots, onion, and celery, plus a little bit of garlic takes care of all the veggies.
- Chicken Broth: The key to making sure this soup is really flavorful is to use a good quality chicken broth or stock.
- Egg Noodles: It wouldn’t be chicken noodle soup without the noodles! You’ll only need half of the bag, or roughly 6 oz. of egg noodles for this recipe.
- Herbs and Spices: The combination of herbs and spices in this recipe flavors the broth and soup perfectly. I’m using dried herbs to make things easy, but you can certainly use fresh herbs if you prefer.
How To Make Homemade Chicken Noodle Soup
The full measurements are included in the recipe card below, but here’s a quick step-by-step overview:
Step One: Sauté the carrots, celery, onion, and garlic in a large pot or dutch oven.
Step Two: Stir in the spices, pour in the chicken broth, and add the chicken breasts.
Step Three: Bring the pot to a boil, then reduce the heat and simmer.
Step Four: Once done remove the cooked chicken breasts from the pot and shred with two forks.
Step Five: Bring the pot back to a boil, add the noodles, and cook until al dente. (Don’t overcook the noodles).
Step Six: Stir the shredded chicken back into the pot, then season with fresh parsley and black pepper. Enjoy!
Recipe Tip!
The egg noodles will end up soaking up a lot of the broth the longer it sits. If you want your leftover chicken noodle soup to have a lot of broth, then add 2 extra cups of broth to this recipe 😉.
Easy Chicken Noodle Soup
Equipment
Ingredients
- 3 carrots
- 3 ribs of celery
- 1 yellow onion
- 2 garlic cloves
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons fine sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 8 cups chicken broth
- 2 boneless, skinless chicken breasts*
- 6 oz. egg noodles (about 4 cups)
Instructions
- Wash, peel, and slice the carrots. Wash and slice the celery. Dice the onion. And mince the garlic cloves.
- In a dutch oven or large pot, heat the olive oil over medium heat. Add the carrots, celery, and onion. Sauté for 5 minutes stirring occasionally. Then add the garlic and sauté for an additional 30 seconds.
- Now add the Italian seasoning, salt, onion powder, garlic powder, and black pepper to the pot. Stir the seasoning in with the veggies.
- Carefully add the chicken broth to the pot and stir. Now place the chicken breasts inside the pot.
- Cover the pot with a lid and bring it to a boil. Once the pot is boiling, immediately reduce the heat to medium-low and gently simmer the soup for 45 minutes. Make sure the pot stays at a steady simmer.
- After 45 minutes remove the chicken breasts and transfer to a clean plate or cutting board. Shred the chicken with two forks and set aside.
- Increase the heat on the pot to medium-high and once the pot starts boiling add the egg noodles. Cook the noodles until they are al dente, roughly 5 minutes.
- Now add the shredded chicken back to the pot and stir. Turn the heat off and add some freshly chopped parsley and a little more black pepper (optional). Get ready to enjoy a big bowl of delicious chicken noodle soup with your favorite crusty bread.
Notes
- If using a rotisserie chicken, remove the skin, shred the chicken meat, then add the chicken with the broth and simmer the soup for 15 minutes. Proceed with cooking the noodles then serve.
Carsee says
Your recipes are "excellent."