Dinner

Easy Chicken Noodle Soup Recipe

Byrami Hayes January 6, 2026January 6, 2026

Introduction

Easy Chicken Noodle Soup is a comforting classic that’s perfect for chilly days or when you need a warm, soothing meal. This simple recipe combines tender chicken, fresh vegetables, and egg noodles in a flavorful broth that’s quick to prepare.

A red pot filled with chicken noodle soup is shown. The soup has chunks of white shredded chicken, bright orange carrot slices, green celery pieces, and yellow egg noodles all mixed in a clear broth with visible herbs. A sprig of thyme is placed near the center floating on top. A black spoon is resting inside the pot on the right side. Behind the pot, there is a white bowl filled with uncooked yellow egg noodles. All items sit on a wooden board on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons salted butter
½ onion, chopped
2 cups chopped carrots
2 cups chopped celery (about 6 ribs)
2 cups chopped rotisserie chicken
1½ teaspoons garlic powder
2 teaspoons chicken bouillon
½ teaspoon ground pepper
½ teaspoon dried thyme
4 cups chicken broth
3 cups water
2 cups egg noodles

Instructions

Step 1: In a pot over medium heat, melt the butter. Add the chopped onion, carrots, and celery, and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are tender.
Step 2: Add the chopped chicken, garlic powder, chicken bouillon, ground pepper, dried thyme, chicken broth, and water. Stir well to combine all ingredients.
Step 3: Bring the mixture to a gentle boil. Add the egg noodles and reduce heat to a simmer. Cook for 10 minutes, or until the noodles are tender and cooked through. Remove from heat and serve warm.

Tips & Variations

For extra flavor, use homemade chicken broth instead of store-bought.
Swap egg noodles for any pasta shape you prefer or use gluten-free noodles if needed.
Add fresh herbs like parsley or dill before serving for a bright, fresh taste.
If you like a thicker soup, stir in a light slurry of cornstarch and water during the last few minutes of cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. To prevent the noodles from becoming mushy, store them separately and add fresh cooked noodles when reheating.

How to Serve

A white bowl filled with clear broth chicken noodle soup, showing three main visible layers: at the bottom, light yellow cooked egg noodles twisted in different shapes; in the middle, bright orange carrot pieces and light green celery chunks; and on top, shredded light tan chicken pieces floating in the golden broth. A silver spoon with a detailed floral pattern rests inside the bowl on the left side. The bowl sits on a light brown wooden board, with small green herb sprigs beside it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of rotisserie chicken?

Yes, you can use raw chicken breast or thighs. Cook the chicken thoroughly in the broth before adding the noodles, then proceed with the recipe.

Can I freeze chicken noodle soup?

Chicken noodle soup freezes well, but it’s best to freeze the soup and cooked noodles separately to maintain texture. Thaw both parts in the refrigerator before reheating.