Chicken Noodle Soup (Easy) – Skinnytaste
Nothing’s more comforting on a cold night, then my quick and easy homemade Chicken Noodle Soup recipe. It’s delicious and perfect for lunch or dinner!
Chicken Noodle Soup
My homemade chicken noodle soup is so comforting and great to have on hand for chilly nights or when you’re feeling under the weather. My kids love it and it’s the best remedy for a cold but also wonderful anytime you crave comfort food! I have many variations of chicken soup, but this chicken noodle soup is a classic. If you have a pressure cooker, you can make this Instant Pot Chicken Noodle Soup version. More soup recipes you might also enjoy Chicken and Wild Rice Soup, this Chicken Sancocho, and Chicken Soup with Spinach and Acini Di Pepe.
Why This Easy Chicken Noodle Soup Recipe Works
I make this chicken noodle soup from scratch all the time, usually whenever I roast a chicken and make stock from the carcass. For this recipe, I simplified it so you can make it any night of the week using chicken broth. Of course, if you have your own chicken stock, you can use that instead.
- Kid Friendly: My kids love my chicken noodle soup, and it’s so easy to pack in a thermos for school lunch.
- Quick: This soup is ready in under 30 minutes.
- Easy: Made with chicken broth, vegetables and boneless chicken thighs so it’s ready fast.
What Type of Noodles?
My mom always used egg noodles when making chicken noodle soup. But the good news, you can use any pasta here. Here’s some ideas:
- Egg Noodles or No Yolk Egg Noodles
- Use gluten-free noodles in place of egg noodles if you have an intolerance or gluten allergy.
- Cut up spaghetti
- Ditalini pasta
- Acini Di Pepe
- Elbows Macaroni
Chicken Noodle Soup Ingredients
Here’s what you’ll need to make this soup. See exact measurements in recipe card below:
- Boneless skinless chicken thighs – I love using boneless skinless chicken thighs, which are more tender and less dry than chicken breasts. You can use thighs on or off the bone – whatever you have.
- Onion, celery stalks, and carrots – The classic mirepoix trio that forms a flavorful base for the broth.
- Garlic – Infuses the soup with a warm, aromatic depth of flavor.
- Chicken broth or homemade stock – The heart of the soup, providing a rich, savory taste.
- Dried Bay leaves – Adds a subtle herbal note that deepens the soup’s flavor.
- Egg noodles – The classic, comforting ingredient that makes this soup hearty and filling.
- Fresh Parsley – A fresh garnish that brightens up the dish with color and flavor.
Variations
- Swap the boneless chicken thighs for bone-in chicken thighs and cook a few more minutes.
- Swap the boneless chicken thighs for leftover rotisserie chicken.
- Or swap the thighs for skinless chicken breasts, but cook the soup for slightly less time.
- Use leftover turkey in place of chicken to make a turkey noodle soup.
- Make it low-carb by taking out the noodles and adding more chicken.
- Make gluten-free by subbing gluten-free noodles for the egg noodles.
How To Make Chicken Noodle Soup
See the full printable recipe in the recipe card below:
- Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
- Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
- Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
- Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
- Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.
What’s the difference between chicken broth and chicken stock?
Using a good chicken broth or stock is an essential ingredient for any soup. Chicken stock is usually made more from chicken bones, while broth is made from the meat. Homemade stock typically has more flavor than canned broth. However, if you don’t have time for homemade stock, no worries – store-bought broth will work perfectly. If you’re on the hunt for a good chicken broth, you can always buy a few different brands and do a taste test. For extra protein, I live using bone broth.
Storage
Refrigerate leftovers in an airtight container up to 5 days. I like to freeze leftovers, so I have it on hand when I need it. Just freeze the soup in a freezer-safe container for up to 3 months. These Souper Cubes are great!
More Soup Recipes You’ll Love:
Yield: 4 servings
Serving Size: 1 1/2 cups
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Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
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Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
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Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper.
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Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
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Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.
Last Step:
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*Use chicken breasts in place if thighs if you prefer. See notes above for variations to this recipe.
See Instant Pot Chicken Noodle Soup here.
Serving: 1 1/2 cups, Calories: 223 kcal, Carbohydrates: 13.5 g, Protein: 26.5 g, Fat: 6.5 g, Saturated Fat: 1.5 g, Cholesterol: 117 mg, Sodium: 775.5 mg, Fiber: 1.5 g, Sugar: 3 g
I first published this chicken noodle soup recipe December 18, 2018. I have since rephotographed it and updated the post to make it more helpful.
