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

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!
4.95 from 18 votes
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Course: Soup
Cuisine: American
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 6 servings
Calories: 414kcal
Author: Yumna Jawad


  • 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 to taste
  • 3 garlic cloves minced
  • 1 teaspoon dried 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.
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.


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