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Close up view of the easy chicken noodle soup in a large bowl with lemon slices
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4.95 from 36 votes

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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Author: Yumna Jawad

Equipment

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
US Customary - Metric

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.

Video

Notes

Storage: Store any leftovers in an airtight container. It will last about 3-4 days in the fridge. If you're anticipating longer storage, keep the noodles separate to prevent them from becoming soggy. 
Freezing: Freeze 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 when you reheat.

Nutrition

Calories: 283kcal | Carbohydrates: 27g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 746mg | Potassium: 476mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6303IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 2mg

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