Easy Chicken Noodle Soup
Updated Apr 04, 2026
Homemade chicken noodle soup with boneless chicken thighs, diced vegetables, egg noodles, and bay leaves. A classic one-pot soup recipe for dinner.
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My Easy Chicken Noodle Soup Recipe is soo Good!
Chicken noodle soup is one of those things I make without really thinking about it. I’ve made this version so many times I pretty much know it by memory, and when I’m making chicken noodle soup, I’m usually not in the mood for anything complicated anyway.
This classic chicken noodle soup is just my regular go-to. Chicken, carrots, celery, noodles, broth. That’s really the whole point of it. I make it when somebody’s sick, when it’s cold, or when dinner just needs to be something warm and easy.
Happy Cooking!
– Yumna
Chicken Noodle Soup Ingredients
- Chicken: I prefer thighs for this soup recipe because they’re extra juicy and packed with flavor (plus, they’re easier to shred than chicken breasts).
- Noodles: My Mom always uses vermicelli (which I love), but traditionally, a classic chicken noodle soup recipe is made with egg noodles.
- Vegetables: I like to use white onions, carrots, and celery for this chicken noodle soup, but feel free to add in any vegetables you like. Peppers, zucchini, or mushrooms will also taste great.
- Seasoning: You’ll need minced garlic, oregano, bay leaf, salt, and pepper to flavor this easy chicken noodle soup. I always prefer the taste of fresh garlic, but if you don’t have any on hand, you can sub in ⅛ teaspoon of powdered garlic for every teaspoon.
- Butter: I love the taste of veggies sautéed in butter, but you can use olive oil instead, if you like.
- Garnishes: I always finish off my chicken noodle soup with fresh parsley and a squeeze of lemon juice. Feel free to swap in a different herb like cilantro, if you like!
How to Make this Easy Chicken Noodle Soup
Easy Chicken Noodle Soup Recipe
Video
Ingredients
- 2 tablespoons butter
- 1 yellow onion diced
- 3 large carrots diced
- 3 celery stalks diced
- 1 ½ teaspoon salt
- ½ teaspoon black pepper divided
- 3 garlic cloves minced
- 1 teaspoon oregano
- 1 ¼ pounds boneless skinless chicken thighs
- 2 dried bay leaves
- 8 cups water
- 3 ounces egg noodles or 2 cups
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
- Heat the butter in a large stockpot over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, until softened, about 10 minutes.
- Add the garlic and oregano. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken and the bay leaves.
- Add the water, and bring everything to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, about 25 minutes.
- Remove the bay leaves. Transfer the cooked chicken to a cutting board. Using two forks, shred the chicken into bite-size pieces. Return the shredded chicken to the soup along with the egg noodles. Continue to cook the soup over medium-low heat until the pasta is tender, about 10 minutes.
- Remove the soup from the heat and stir in the parsley and lemon juice.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use chicken broth instead of water. If you want to make homemade chicken broth, you can meal prep some in advance and store it in your freezer. It makes the chicken noodle soup even more rich and flavorful!
- Cook your pasta separately and add when serving. To avoid soggy pasta, keep the cooked pasta separate and add as needed when serving your chicken noodle soup.
- Chop your vegetables into bite sized pieces. They should be hearty but still easy to eat. This will also help them to cook evenly!
Serving Ideas
- Serve with fresh bread. Cozy winter soups always taste better with some fresh bread for dipping on the side! My go-tos are rosemary focaccia, French bread rolls, and simple air fryer bread.
- Add a side salad. For something fresh and crunchy on the side of this warming chicken noodle soup, I always serve a garden salad, a Lebanese fattoush salad, or classic Caesar salad.
- Pair with a sandwich. I always love a soup-and-sandwich combo in winter. My favorite pairings are a grilled cheese, a hummus sandwich, and a cottage cheese flatbread.
FAQs
Instead of cooking the noodles directly in the broth, boil them in a separate pot of water. This ensures that the starch from the noodles doesn’t thicken your soup and make it cloudy. Then, add the cooked noodles to the individual bowls and ladle the hot soup over them. This way the noodles stay al dente and don’t continue to cook in the hot broth. And lastly, if you have any leftovers, store the noodles and soup separately in the fridge. When you’re ready to serve, reheat the soup and add the noodles to individual bowls before ladling the soup over them.
Comments
I’m out of egg noodles, but have elbow macaroni and vermicelli (used for Lebanese rice) on hand. Which would you recommend? Also, would you adjust anything else like when it’s added or cooking time? Thanks in advance!
Hi Amira, it’s up to you! Your question just brought back memories, because my Mom always uses vermicelli in this chicken noodle soup, so I’m partial to that. But you could use either. If you use vermicelli, add it at the very end, after you return the shredded chicken to the pot. Cook only until tender, usually about 3 to 5 minutes depending on the brand, instead of the 10 minutes listed for egg noodles. And if you use elbow macaroni, cook it only about 7–9 minutes. Hope this helps and hope you enjoy!
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