Easy Chicken Noodle Soup

5 from 180 votes

This Easy Chicken Noodle Soup recipe is my all-time favorite winter soup, made with simple ingredients and stocked with nutrients for the cold season!

This post may contain affiliate links. Please read our disclosure policy.

It doesn’t get more cozy than soup in colder months, and it doesn’t get more comforting than this healthy and easy Chicken Noodle Soup. What’s unique about my chicken noodle soup is I make my own homemade chicken broth and I use vermicelli noodles instead of traditional egg noodles. It’s the way my mom’s been making it since I was a kid!

Close up view of the classic chicken noodle soup in a large bowl

I love it when soup season rolls around, it’s so easy to make a big pot of soul-warming food that’s healthy and nutritious for the whole family. This healthy chicken noodle soup is no exception – everything you need in a bowl and more! While you are here, be sure to check out my chicken vegetable soup and other easy, healthy, and tasty soup recipes.

Why You’ll Love This Classic Chicken Noodle Soup

  • Comfort in a Bowl: This classic chicken noodle soup is the epitome of comfort food, bringing warmth to chilly days and soothing souls with its rich flavors.
  • Timeless Recipe: While trends come and go, the love for chicken noodle soup remains unwavering. This recipe honors the timeless tradition with a perfect blend of ingredients.
  • Rich, Flavorful Broth: Utilizing the outer layers of onions, carrots, and celery, this soup achieves a depth of flavor that makes it stand out from the rest.
  • Herbaceous Touch: The hint of oregano combined with fresh parsley provides a delightful aroma and adds layers of flavor to each spoonful.
  • Versatile Serving: With the zesty kick from the lemon juice, you can tailor the soup’s acidity to your liking, ensuring a personalized taste experience.
  • Nutritious and Filling: Packed with chicken, hearty noodles, and vegetables, this soup is not just delicious but also offers a wholesome meal that satisfies hunger and nourishes the body.

Ingredients to make chicken noodle soup

There are no surprise ingredients in this soup, and the whole process is just basically throwing everything in a pot. It’s made with onions, carrots, celery, garlic, chicken, and vermicelli noodles, with some oregano and parsley. What sets this chicken noodle soup apart is that it’s made with a homemade chicken broth that adds richness and a wonderful depth of flavor.

The only surprise is the type of noodles I use. I grew up with my mom making this easy chicken noodle soup with vermicelli. And there’s just something very nostalgic and cozy about continuing to use vermicelli. If you don’t have vermicelli, you can break up angel hair pasta really small or use any other pasta of your choice, like egg noodles.

For the homemade chicken Broth Base

  • Chicken: Tender thighs infuse the broth with deep, meaty richness. Plus you’ll be able to easily shred the meat when you combine it with the noodles.
  • Vegetables: Scraps from onions, carrots, and celery ensure a flavorful and aromatic foundation for the broth.
  • Bay Leaf: This leaf adds a unique depth and complexity to the broth.
  • Salt and Pepper: Season to extract maximum flavor during simmering.

For the Noodle Soup

  • Noodles: Vermicelli is our pasta of choice, providing a delightful bite amidst the savory soup.
  • Vegetables: Chopped onions, sliced carrots, and diced celery bring texture and freshness.
  • Seasonings: Minced garlic and oregano elevate the soup’s flavor profile.
  • Olive Oil: Sautéing the veggies in olive oil releases their natural sugars, enhancing their flavor.
  • Garnish: Fresh parsley offers a herby touch, while lemon juice adds a refreshing tang to each bowl.

chicken noodle soup video TUTORIAL

How to make homemade chicken broth

The best thing about my chicken noodle soup? The homemade broth! I think it’s what makes this recipe so rich, nutritious and delicious. There are two ways to make the broth:

  1. Make chicken broth first and add it to the pot. This is what I photographed below. I make the chicken broth by cooking together chicken breast or thighs with the aromatics. Then I strain the broth and use it in the recipe.
  2. Make chicken broth while making the recipe. This is what the video shows below, and it’s a faster way to make the broth by adding the chicken with the vegetables and water, and then removing the chicken to shred. It requires less steps and no straining.

Three essential vegetables that go into pretty much most of my soups, and especially this easy chicken noodle soup are onions, carrots and celery. As you can see I keep the outer layers of the onions and carrots and the leaves of the celery. That’s what I use to make the broth.

Place the vegetable scraps at the bottom of a large pot. Add the chicken and bay leaf on top. Then cover it with boiling water and allow it to cook for 20 minutes. Then pull out the chicken using a fork and shred; strain the chicken broth; and discard the cooked vegetable scraps. Here’s a closer look at how to make chicken broth or stock from scratch.

Process shots to show how to make homemade chicken broth

How to make Chicken Noodle Soup

Next it’s time to make chicken noodle soup! You can use the same pot and wipe it down if there is any residue from the chicken. Add the mirepoix (onions, carrots and celery) into the pot and cook until they soften slightly. Then it’s time to flavor it up with some garlic, oregano, salt and pepper.

Now, add the shredded chicken into the pot along with the strained broth and simmer for 10 more minutes to continue softening the vegetables. And finally, you’ll add the pasta and cook until it’s al dente. Since I using vermicelli, the chicken noodle soup is pretty much ready within a couple minutes of adding the pasta.

Process shots to show how to make the recipe after the chicken broth is done

The vermicelli noodles I use is very fine and blends into the soup. It means more noodles in every bite of soup. Note that the noodles do soften a bit though after 24 hours, and they will thicken the soup as they soften.

overhead shot of chicken noodle soup and ladle

Tips for making the best chicken noodle soup

  1. Make your own chicken broth for the best-tasting chicken noodle soup. It makes the soup so rich and flavorful, and it is totally worth a little more effort. Plus, it’s healthier this way, with way less preservatives.
  2. Use chicken thighs or drumsticks for best flavor. While it’s fine to use chicken breast like I did in the recipe video above, 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.
  3. Cook the pasta separately and add when serving. Like most pasta in soup recipes, the vermicelli doesn’t keep well in the soup, and it will get mushy after a few hours. To avoid soggy pasta, keep the cooked pasta separate and add as needed when serving your chicken noodle soup.
  4. Chop the vegetables into bite sized pieces. They should be hearty but still easy to eat. This will also help them to cook evenly.
  • Swap the Chicken: If you’re not a fan of thighs, boneless skinless chicken breasts work just as well. For a vegetarian twist, you can opt for tofu or chickpeas.
  • Vary the Noodles: Not in the mood for vermicelli? Try classic egg noodles, penne, or even rice for a different texture.
  • Alter the Vegetables: Feel free to add in vegetables like green peas, bell peppers, or zucchini for added nutrition and a burst of color to your chicken noodle soup.
  • Spice It Up: Instead of oregano, consider using thyme or basil. If you like a bit of heat, red pepper flakes can be a game-changer.
  • Boost with Broth: While water works fine, using chicken or vegetable broth can deepen the flavor profile of the soup.
  • Add-Ins: Consider adding ingredients like sweet corn kernels, diced potatoes, or mushrooms for added depth and texture.
  • Garnish Variations: While parsley is traditional, fresh dill, cilantro, or green onions can be a refreshing change.


Storing: Once the chicken noodle soup has cooled completely, transfer it to an airtight container. If you’re anticipating longer storage, consider keeping the noodles separate to prevent them from becoming soggy.

Reheating: For the best texture, it’s advised to reheat the soup on the stovetop. Pour your desired serving 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.


When properly stored in an airtight container, classic chicken noodle soup should remain fresh for 3-4 days in the refrigerator.


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 prepare fresh noodles to add upon reheating.

Frequently asked questions

Is this chicken noodle soup healthy?

A generous bowl of this soup comes in at about 400 calories and is packed full of goodness. By making your own stock, you can control the amount of sodium in the soup, and it really doesn’t take long to do. The vegetables add vitamins and nutrients to the dish for an extra hit of goodness.

What can I add to chicken noodle soup for flavor?

Some homemade chicken soups can really be lacking on flavor, but that is not the case with this recipe. Thanks to the homemade stock, you are getting great flavor into the dish from the beginning, then those flavors are added to in the form of dried herbs and garlic. Finish the soup with fresh lemon juice and parsley for a hit of freshness at the end.

How to make chicken noodle soup without the noodles getting soggy?

To prevent noodles from getting soggy in chicken noodle soup, follow these steps:

  1. Cook Noodles Separately: Instead of cooking the noodles directly in the broth, boil them in a separate pot of water according to the package instructions. This ensures that the starch from the noodles doesn’t thicken your soup and make it cloudy.
  2. 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.
  3. Add Noodles at the Last Moment: If you’re planning to serve the soup immediately, add the cooked noodles to the individual bowls and ladle the hot soup over them. This ensures that the noodles remain al dente and don’t continue to cook in the hot broth.
  4. Store Separately: If you have leftovers or are making the soup ahead of time, store the noodles and soup separately in the refrigerator. When you’re ready to serve, reheat the soup and add the noodles to individual bowls before ladling the soup over them.

By following these steps, you can enjoy a chicken noodle soup with perfectly cooked noodles that aren’t soggy or overcooked.

Large bowl of chicken noodle soup with lemon slices

For more soup recipes, check out:

This soup will literally warm your soul, fill your tummy with happiness and give you a healthy dose of feelgood nutrition – promises made by yours truly!

If you’ve tried this healthy-ish feelgood Easy Chicken Noodle Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

I created this blog post first on December 7, 2017. I am updating it to include improved new step-by-step images and a video tutorial!

Chicken Noodle Soup

This Easy Chicken Noodle Soup recipe is my all-time favorite winter soup, made with simple ingredients and stocked with nutrients for the cold season!
5 from 180 votes
Servings 6 servings
Course Soup
Calories 414
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 50 minutes



  • 2 tablespoons olive oil
  • 1 onion chopped (keep outer layers)
  • 3 large carrots sliced (keep outer peeled layers)
  • 3 celery stalks chopped (keep stems and leaves)
  • Salt and pepper
  • 3 garlic cloves minced
  • 1 teaspoon oregano
  • 1 1/2 pound chicken thighs
  • 1 bay leaf
  • 3/4 cup vermicelli or other pasta of choice
  • Parsley for serving
  • Lemon juice for serving


  • Place the scraps from the outer layers and ends of the onions, carrots and celery in a large stock pot. Add the chicken thighs on top along with a bay leaf, and season with salt and pepper. Add 8-10 cups of water, bring to a boil; reduce heat and simmer until chicken is fork-tender and cooked, about 20 minutes.
  • Remove chicken and shred; set aside. Strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leaf; set aside the broth.
  • Heat the olive oil in the same pot over medium-high heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 10 minutes. Add garlic and oregano, and cook until fragrant, about 1 minute.
  • Return the shredded chicken and strained chicken broth to the pot. Reduce the heat to low and simmer for 10 more minutes. Then add the vermicelli pasta and cook until the pasta is al dente, about 5 more minutes.
  • Stir in fresh parsley and lemon juice, if desired, and serve warm.


Storage: Store any leftovers in an airtight container. It will last about 3-4 days in the fridge.
Make Ahead: You can make the broth ahead of time and freeze it for up to 3 months. You can also freeze the shredded chicken to use when ready.
Sourcing: I typically find vermicelli at Middle Eastern markets since we use it for cooking rice pilaf and soups. It may also be in major grocery stores in the pasta isle.
Substitutes: For best results, follow the recipe as is. However you can substitute the vermicelli for any other pasta of choice. You can also break up angle hair pasta into smaller pieces for a similar consistency to vermicelli. If you’re not a fan of oregano, you can leave it out altogether or replace it with dried thyme or dried parsley.
Video: The video below shows a faster method of making the same Chicken Noodle Soup where the broth is made within the soup altogether with chicken breast and vegetables. It’s a faster version of the same recipe.


Calories: 414kcal, Carbohydrates: 29g, Protein: 20g, Fat: 24g, Saturated Fat: 6g, Cholesterol: 111mg, Sodium: 170mg, Potassium: 391mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3575IU, Vitamin C: 4mg, Calcium: 41mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Soup

Rate and comment

Recipe Rating


  1. One of the best and easiest chicken noodle soup recipe i’ve made.
    It tastes amazing, highly recommended

  2. Thank you, merci and shukran!
    Your recipes are always inspiring to me and you are such a great teacher. This marvellous soup was made in about 1/2 an hour by me after arriving home from work in the dark. Family nourished and happy, soup delicious.
    Thank you again.

See All Comments