There is nothing in this world quite as comforting as a steaming bowl of chicken noodle soup. Seriously, when life gets hectic, or maybe you just need a culinary hug, this is my go-to meal. Forget complicated simmering times and mountains of herbs; this recipe delivers the absolute best Simple Chicken Noodle Soup you will ever make, and it’s shockingly fast. I rely on this recipe constantly, usually once a month when I need dinner on the table in under an hour but still want that genuine, homemade taste. It’s the baseline comfort food I always come back to, and now it’s yours too!
Why This Simple Chicken Noodle Soup Recipe Works (E-E-A-T Focus)
We all need recipes we can trust implicitly, especially on those days when cooking feels like a chore. This soup is trustworthy because it’s completely straightforward. It leans on time-tested ratios and techniques that guarantee a flavorful result without any guesswork from you.
- It delivers that deep, savory flavor you crave without hours of simmering.
- The ingredient list is short—we stick to the classics because they work!
- It’s fast; you’ll be sitting down to eat before you know it.
If you’re looking for tasty ways to keep your weeknight meals wholesome, you might also enjoy checking out my favorite simple and balanced supper ideas here: simple balanced suppers.
Quick Prep and Cook Times for Simple Chicken Noodle Soup
Honestly, 45 minutes total? That’s practically magic for a soup that tastes this good. You only need about 15 minutes to chop your veggies before you let it simmer for about 30 minutes. This speed is why the Simple Chicken Noodle Soup always pops up on our rotation when we are running short on time.
Minimal Equipment Needed for Your Simple Chicken Noodle Soup
You don’t need a fancy Dutch oven or a specialized steamer for this one. Nope! The beauty of this Simple Chicken Noodle Soup is that all the action happens right there in one big pot. Grab your largest stockpot, your cutting board, and you are ready to go. Keep your kitchen clean-up simple, okay?
Gathering Ingredients for Your Simple Chicken Noodle Soup
Okay, now for the fun part: gathering the supplies! Since this is a Simple Chicken Noodle Soup—emphasis on simple—you’ll notice the list isn’t overwhelming. I’ve organized it by function to make your trip to the pantry and fridge super easy. The absolute cornerstone of any great soup, especially this quick version, is the broth. Trust me on this: don’t skimp on the chicken broth quality! If you use thin, watery broth, your whole soup suffers. If you want to check out my thoughts on boosting flavor immunity-wise, take a peek at this post on anti-inflammatory chicken soup, which uses similar base components.
For this recipe, we’re sticking to the classics that blend so beautifully together: carrots, celery, onion, good broth, cooked chicken, and of course, those squiggly noodles! Having everything measured out before you start chopping or heating is what separates a calm cook from a stressed-out one. Get everything ready!
Ingredients for the Soup Base of Simple Chicken Noodle Soup
Here are the exact amounts you need to make a wonderful pot of Simple Chicken Noodle Soup that serves about six hearty bowls.
Soup Base
- 1 tablespoon Olive oil
- 1 cup Chopped carrots (About 2 medium carrots)
- 1 cup Chopped celery (About 2 stalks)
- 1/2 cup Chopped onion (About 1 small onion)
- 6 cups Chicken broth (Low sodium preferred)
- 2 cups Cooked chicken (Shredded or diced)
- 2 cups Egg noodles
- 1 teaspoon Dried thyme
- 1/2 teaspoon Salt (Or to taste)
- 1/4 teaspoon Black pepper (Or to taste)
Expert Tips for Preparing Simple Chicken Noodle Soup
Even though this is a truly easy recipe, there are a couple of little tricks I use every time to make sure this Simple Chicken Noodle Soup tastes like it simmered all day long. These small details are what separate a good soup from a great one, and trust me, you want great soup!
Also, before we dive into the technique, feel free to browse through some of my other light, flavor-packed recipes when you need a change of pace, like this bright lemon chicken soup idea.
Sautéing Aromatics for Deeper Flavor in Simple Chicken Noodle Soup
This is the non-negotiable step, the one you absolutely cannot rush! While you could technically just dump everything in the pot with the broth, please take those extra five to seven minutes to sweat your carrots, celery, and onion in that tablespoon of olive oil first. We aren’t browning them; we’re just coaxing out their sweetness and building a beautiful, deep flavor foundation right there in the bottom of the pot. This softens the vegetables perfectly so they don’t taste raw when the noodles are done. Rushing this means your Simple Chicken Noodle Soup foundation is weak, and we don’t want weak foundations here!
Noodle Doneness in Simple Chicken Noodle Soup
Egg noodles are fast, which is fantastic, but they are also greedy little pasta shapes. If you cook them exactly right in the pot, guess what happens overnight? They turn into soft, mushy sponges that stick together in the fridge! I always pull the soup off the heat about a minute shy of what the package suggests for tenderness. It’s better to have them slightly too firm when you turn the heat off. That residual heat will finish them up perfectly, and they won’t turn into glue if you have leftovers of your Simple Chicken Noodle Soup the next day.
Step-by-Step Instructions for Simple Chicken Noodle Soup
Alright, let’s make this Simple Chicken Noodle Soup! Since we already have our veggies chopped and our chicken ready, the actual cooking goes incredibly fast. Think of this as an assembly line where the payoff is instant comfort.
First things first, make sure your large pot is sitting securely on the stovetop. If you are worried about your cutting area making a mess, maybe check out these quick low-carb lunch ideas for clean-up tips while you wait for the oil to warm up. Quick low-carb lunches sometimes require minimal cleanup techniques, and those apply here too!
- Heat that tablespoon of olive oil in your big pot right over medium heat. You want it warm enough to make the veggies sizzle just a tiny bit when they hit the pan, but we aren’t smoking it out!
- Toss in your chopped carrots, celery, and onion—those foundational vegetables. Stir them around now and then, and let them cook gently for 5 to 7 minutes. I know I keep mentioning it, but this sautéing step is crucial; don’t leave the kitchen!
- Once those veggies look softened and smell sweet—not browned, just soft—pour in all 6 cups of chicken broth. Crank that heat up so the mixture starts rolling along toward a proper boil.
- As soon as you hit that rolling boil, it’s time for everything else! Add the 2 cups of cooked chicken, those 2 cups of egg noodles, the dried thyme, salt, and pepper. Give it a good stir to make sure those noodles don’t immediately stick to the bottom of the pot.
- Immediately reduce the heat back down so the soup is just gently simmering—you want small, lazy bubbles, not a torrential downpour of boiling liquid. Simmer this happy mixture for about 8 to 10 minutes. This is how long it takes for those egg noodles to become perfectly tender in this broth.
- Once the noodles are done, turn that heat off entirely. Taste a tiny spoonful (careful, it’s hot!). This is your final chance to adjust the salt and pepper. A little extra pepper really brightens up the flavor of this Simple Chicken Noodle Soup!
That’s it! Dinner is officially served. See? So much easier than ordering takeout!
Ingredient Notes and Substitutions for Simple Chicken Noodle Soup
You know how it is—sometimes you’re halfway to dinner and realize you’re out of something vital! Don’t panic if your pantry isn’t stocked perfectly. Because this Simple Chicken Noodle Soup is so fundamental, it handles substitutions like a champ. It really is about understanding the role each item plays.
If you’re looking for other ways to use chicken creatively, I’ve collected a bunch of great chicken recipes you might want to bookmark for later.
Let’s talk about the common ingredient swaps that still result in a fantastic soup experience:
Using Different Cooked Chicken
The recipe calls for 2 cups of cooked chicken, which is often whatever I have leftover in the fridge! Rotisserie chicken is, of course, the champion here because it’s already perfectly seasoned. If you’re using a store-bought bird, just shred about half of a medium chicken, and you’ll be right on track for your 2 cups. If you only have canned white meat chicken (I keep it around for emergencies!), make sure you drain it really well first before adding it in that final simmer, or your soup might taste a little… metallic.
Herbs: Dried vs. Fresh
I called for 1 teaspoon of dried thyme because it’s fast, easy to keep on hand, and incredibly potent. If you happen to have fresh thyme sprigs lying around, feel free to swap! You’ll want to use about three times as much if you’re using fresh leaves, so go for about 3 teaspoons of fresh leaves. However, if you go the fresh route, toss the sprigs in when you add the broth, and make sure you fish them out before serving, just like bay leaves.
Broth Alternatives
Low-sodium chicken broth is my preference because it lets me control the final salt level, which is essential in any soup. If you only have regular broth, just hold off on adding the initial 1/2 teaspoon of salt until after you’ve tasted it step. If you’re trying to make a vegetarian version of this, vegetable broth works perfectly well—it changes the flavor profile slightly, but the aromatic veggie base still sings!
The main goal for this **Simple Chicken Noodle Soup** is comfort, so don’t stress if you need to adapt the ingredients slightly to make it work for tonight; that’s what makes home cooking fun!
Storing and Reheating Your Simple Chicken Noodle Soup
The best thing about making a big batch of Simple Chicken Noodle Soup? That’s right—leftovers! But you cannot just shove the whole pot in the fridge and expect perfection the next day. Remember what I told you about those hungry egg noodles? They are going to soak up almost all that beautiful broth overnight if you let them sit together.
If you plan to have leftovers, you have to treat the noodles separately. This is the secret to enjoying your Simple Chicken Noodle Soup into day two!
Separating Noodles and Broth
When the soup is done simmering, take the pot off the heat. I let mine cool down slightly, and then I scoop out the chicken and the vegetables into a separate tight, covered container for the fridge. Then, take the leftover noodles that are still floating around in whatever broth is left and put those in a *completely separate* container. Seriously, put them in their own little plastic box.
When you reheat later, you’ll reheat what you want in a smaller saucepan. If you are reheating just the broth and veggies, just add a splash of water or fresh broth to loosen it up because the veggies might have settled. If you want noodles, add a small handful of the reserved noodles to your small bowl, heat up the broth, and ladle it over the noodles! They will cook quickly in the hot liquid right there in your bowl.
Reheating Tips for Staying Ahead
If you’re not planning on eating the leftovers within three days, this soup freezes beautifully! Freeze the broth/veggie mix without the noodles, of course. When you thaw it out, it tastes exactly like it was just made. If you need ideas for other make-ahead meals for busy weeks, my recipe for slow cooker chicken and rice is another dinner savior around here!
We want that Simple Chicken Noodle Soup to be comforting, not cloudy and gummy, so managing the noodles is key to keeping this recipe a winner all week long!
Serving Suggestions to Complete Your Simple Chicken Noodle Soup Meal
You’ve made the perfect batch of soup, so now we need something sturdy to dip into all that amazing broth! Since this is a straightforward, comforting meal, we should keep the sides simple too. No need for fussy casseroles here; we want quick pairings.
For me, nothing beats dipping something crusty right into that savory liquid. If you want to bake the perfect companion loaf at home, I swear by the simplicity of this fresh Italian bread recipe—it’s chewy and perfect for soaking up every last drop.
Otherwise, a few simple saltine crackers crumbled right on top is an unbeatable classic. Or maybe just a straightforward side salad if you need some crunch!
Frequently Asked Questions About Simple Chicken Noodle Soup
I always get questions whenever I share this recipe because people are so used to complicated noodle soups! Honestly, most of the confusion centers around time-saving tricks or boosting flavor without adding extra dairy. I’ve gathered the most common things folks ask me about making this Simple Chicken Noodle Soup.
You can find more dinner inspiration over here if you’re planning ahead for the week: dinner ideas.
Can I use a rotisserie chicken for this Simple Chicken Noodle Soup?
Oh, absolutely! That’s honestly one of my favorite ways to make this soup because it cuts down the prep time even further. Rotisserie chicken is already seasoned beautifully, so it adds a layer of flavor right out of the gate. Just shred about two cups worth, toss it in during the last 10 minutes, and enjoy the shortcut!
How can I make this soup richer without adding cream?
If you want that deep, satisfying mouthfeel without reaching for forbidden cream, you have two options! Option one, which I love, is to simply let the soup simmer gently for about 10 to 15 minutes longer than the recipe states, even after the noodles are tender. This allows the broth to reduce just a tiny bit and concentrate the flavor. Option two, and this is my expert secret: Swap out half of the regular chicken broth for a good quality chicken **bone broth**. Bone broth has natural gelatin that gives the soup a luxurious body without adding any actual fat or cream. It makes the whole bowl feel much more substantial!
Is any part of this soup vegetarian?
If you take out the cooked chicken and swap the chicken broth for vegetable broth, yes! It instantly becomes a satisfying vegetarian noodle soup. The carrots, celery, and onion base will still give you a wonderful savory flavor foundation even without the meat. Just remember to watch the salt, as vegetable broths often vary wildly in sodium levels.
How long does this soup stay fresh in the fridge?
If you manage to follow my storage advice and keep the noodles separate (I hope you did!), the broth and veggies can easily last 4 to 5 days in a tightly sealed container in the fridge. If you mixed everything together, it’s usually best eaten within two days, as the noodles start to break down pretty quickly in the liquid.
Share Your Simple Chicken Noodle Soup Experience
So, that’s it! You now have my absolute favorite, most foolproof recipe for Simple Chicken Noodle Soup. I really hope this becomes a go-to for you when you need something quick, warm, and wonderfully familiar.
But I want to know how it turned out for you! Cooking is all about sharing and tweaking, right? Please, take a moment to let me know down in the comments below how you liked it. Did you stick exactly to the recipe, or did you stir in some secret ingredient that made it your own? Did you manage to keep your noodles separate for leftovers? Tell me everything!
And if you wouldn’t mind, a quick rating right below the recipe card really helps other folks trust this recipe, and I love seeing that little star count climb up! If you have any burning questions that I didn’t cover in the FAQ, feel free to zip me a message using my contact page. I truly want everyone to have success making this classic Simple Chicken Noodle Soup. Happy slurping!
Simple Chicken Noodle Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat.
- Add the carrots, celery, and onion to the pot. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables soften.
- Pour in the chicken broth. Bring the mixture to a boil.
- Add the egg noodles, cooked chicken, thyme, salt, and pepper to the boiling broth.
- Reduce the heat and simmer for 8 to 10 minutes, or until the noodles are tender.
- Taste the soup and adjust salt and pepper if needed before serving.
