Easy Chicken Noodle Soup
Updated May 30, 2025
This Easy Chicken Noodle Soup recipe is so good! Made with chicken thighs and simple ingredients, it's the ultimate comforting bowl of soup!
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An Easy Chicken Noodle Soup
Chicken noodle soup – it’s one of those recipes that everyone seems to have a version of. Mine is about keeping things uncomplicated but ultra comforting. Think of this chicken noodle soup recipe as your go-to on those days when you need something for the soul that’s nourishing, delicious and easy-to-make.
This is a timeless recipe that I’ve made so many times I’ve got it memorized. So, here’s to a bowl of easy chicken noodle soup that’s less about being fancy and more about being exactly what you need: a simple, hearty meal that just hits the spot.
Happy Cooking!
– Yumna
Chicken Noodle Soup Ingredients
- Chicken: I prefer thighs because they’re just juicier and packed with flavor. Plus I think they are easier to shred than chicken breast.
- Vegetables: I just use onions, carrots, and celery. If I have extra vegetables at the end of the week like peppers, zucchini or mushrooms (with their meaty texture), I’ll throw them in there.
- Noodles: My Mom always uses vermicelli, which I love; but traditionally, a classic chicken noodle soup recipe is made with egg noodles.
- Seasonings: Minced garlic, oregano, bay leaf, salt and pepper.
- Butter: I use it to sautéing the veggies because it’s more rich in flavor and comforting, but you can also use olive oil or avocado oil.
- Finishing touches: Fresh parsley and a squeeze of lemon juice. I will sometimes also add some lemon zest in there!
How to Make Chicken Noodle Soup
Chicken Noodle Soup
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.
If you try this Easy Chicken Noodle Soup recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
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 in your freezer. It makes the chicken noodle soup even more rich and flavorful.
- Use chicken thighs or drumsticks for best flavor. While it’s fine to use chicken breast like I did in the video above (and often do based on what I have on hand) , they don’t tenderize in the soup and instead stay pretty firm. The thighs, on the other hand, get more juicy and tender in the broth.
- Cook the 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. Check the FAQ section below for more tips to avoid soggy pasta.
- Chop the vegetables into bite sized pieces. They should be hearty but still easy to eat. This will also help them to cook evenly.
Serving Ideas
FAQs
Once the chicken noodle soup has cooled completely, transfer it to an airtight container for 3 to 4 days. If you’re anticipating longer storage, consider keeping the noodles separate to prevent them from becoming soggy. For the best texture, reheat the soup on the stovetop. Pour as much as you want into a pot and heat over medium until simmering. If you’ve stored the noodles separately, add them in the last few minutes to warm through without overcooking.
Absolutely! For the best results, consider freezing the soup without the noodles, as they can turn mushy upon reheating. Once the soup has cooled, pour it into freezer-safe containers, leaving about an inch for expansion. Label with the date and freeze for up to 2-3 months. When ready to enjoy, thaw in the fridge overnight and make fresh noodles to add on top.
Cook Noodles Separately: 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.
Rinse the Noodles: Once the noodles are cooked to al dente, drain them and rinse under cold water. This stops the cooking process and washes off excess starch, preventing them from absorbing more liquid and becoming mushy.
Add Noodles at the Last Moment: 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.
Store Separately: If you have 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.
Yes, you can adapt this recipe for a slow cooker. Begin by sautéing the vegetables, then add everything but the egg noodles to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and add the noodles towards the end of cooking.
Cloudy broth is usually result of boiling the soup too much. For a clearer broth, make sure to simmer the soup gently and to skim off any foam or impurities that rise to the surface during the early stages of cooking.
Comments
Iโm 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 itโs 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 7โ9 minutes. Hope this helps and hope you enjoy!
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