chicken noodle soup

Homemade Chicken Noodle Soup

A comforting, classic chicken noodle soup that comes together quickly with wholesome ingredients. Ideal for a cozy meal any day of the week.

Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Recipe Info
Servings: 4
Cuisine: American
Course: Soup
Calories: 199

Ingredients

• ½ teaspoon pepper
• 2 cups egg noodles
• 4 whole carrots, peeled and chopped
• 2 bay leaves
• 2 boneless skinless chicken breasts
• ¼ teaspoon dried thyme leaves
• 2 cups water
• ½ teaspoon salt
• 1 teaspoon minced garlic
• 4 celery stalks, chopped
• 8 cups chicken broth
• ½ onion, diced

Instructions

Place the chicken breasts, diced onions, chopped carrots, celery, and chicken broth into a large stock pot or Dutch oven.

Bring the mixture to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to low, cover the pot, and allow it to simmer.

Continue cooking until the chicken is fully cooked through, registering an internal temperature of 165°F. This typically requires about 20 to 30 minutes, depending on the thickness of the chicken.

Carefully remove the chicken from the pot, shred it using forks, and return it to the simmering broth.

Incorporate the thyme leaves, minced garlic, salt, pepper, bay leaves, and water into the pot. Stir well to combine.

Return the mixture to a boil. Once boiling, add the egg noodles and stir to distribute evenly.

Cook uncovered over medium-high heat for 8 to 10 minutes, or until the noodles are soft and thoroughly cooked.

Discard the bay leaves prior to serving.

Ladle the soup into bowls and serve hot.

Creamy Chicken Noodle Soup Recipe

A rich and satisfying chicken noodle soup, featuring succulent shredded chicken, tender vegetables, and a velvety cream base. This hearty version of a comforting classic is loved by all and perfect for a filling, nourishing meal.

Time
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Recipe Info
Servings: 8 soup bowls
Cuisine: American
Course: Soup

Ingredients

• 2 Tbsp olive oil
• 5 cups water
• 3 Tbsp fresh or frozen dill
• 3-4 chicken thighs, skinless (bone-in or boneless)
• 4 Tbsp unsalted butter
• 2 cups pasta (rotini, egg noodles, or your preferred variety)
• 1 tsp Mrs. Dash (or preferred salt-free seasoning)
• 1 cup corn (from 15 oz can or one cooked cob)
• 6 cups low-sodium chicken broth
• 1 medium onion, finely chopped
• 2 medium celery stalks, chopped or thinly sliced
• Salt to taste
• 3 medium carrots (2 grated, 1 thinly sliced into rings or half circles)
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream

Instructions

In a large soup pot, combine the chicken broth, water, and about 1/2 tablespoon of salt. Bring the liquid to a boil, then add the chicken thighs. Boil uncovered for 20 minutes, skimming off any foam or impurities that rise to the surface.

While the chicken cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for approximately 5 minutes, until softened.

Increase heat to medium-high and stir in the grated carrots and chopped celery. Sauté the vegetables for another 5 to 7 minutes, stirring frequently until they become soft and lightly golden. Transfer the cooked vegetables to the soup pot.

Remove the chicken thighs from the pot and let them rest until cool enough to handle. Shred the meat, discarding any bones and excess fat, and return the shredded chicken to the soup.

Add the sliced carrot, corn, and pasta to the soup. Maintain a low boil and cook for about 15 minutes, or until the pasta reaches your desired tenderness. Skim any surface oil if you prefer a lighter consistency.

In a separate saucepan over medium heat, melt the butter. Whisk in the flour and continue whisking for 1 to 2 minutes, or until the mixture just begins to take on a golden hue.

Ladle one cup of hot broth from the soup into the flour mixture, whisking vigorously until smooth. Add the heavy cream, continue whisking until fully incorporated, then pour the mixture into the main soup pot. Stir thoroughly to blend.

Season the soup with Mrs. Dash (or your preferred salt-free seasoning) and adjust the salt if needed. Stir in the fresh or frozen dill, bring the soup back to a gentle boil, then turn off the heat.

Serve warm and enjoy the comforting richness.

Crockpot Chicken Noodle Soup

A classic comfort dish made effortless with the slow cooker. This crockpot chicken noodle soup is wholesome and nourishing, filled with tender chicken, fresh vegetables, and rich broth, all simmered to perfection.

Time
Prep Time: 20 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 30 minutes

Recipe Info
Servings: 6
Cuisine: American
Course: Soup

Ingredients

• 1 ½ pounds boneless skinless chicken breasts
• 8 ounces wide or extra wide egg noodles
• ½ teaspoon dried rosemary
• 2 teaspoons chicken bouillon (optional, such as Better Than Bouillon)
• ¼ teaspoon black pepper
• 8 to 9 cups reduced sodium chicken broth
• ½ teaspoon dried thyme leaves
• 3 large carrots, peeled and sliced into coins
• 1 large yellow onion, diced
• 3 cloves garlic, minced (more if desired)
• ½ teaspoon kosher salt
• 2 ribs celery, sliced
• 1 bay leaf (optional)
• Chopped fresh parsley, for garnish

Instructions

Place the trimmed chicken breasts into the base of a 6-quart (or larger) slow cooker. Layer the diced onion, sliced carrots, celery, minced garlic, dried thyme, rosemary, salt, pepper, and bay leaf over the top.

Spoon the chicken bouillon across the surface, then pour in the chicken broth. Gently stir all ingredients to distribute evenly. Cover with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.

Once the chicken is fully cooked, transfer it to a large bowl and shred using forks. Remove and discard the bay leaf, if using. Return the shredded chicken to the slow cooker.

Cook the egg noodles separately according to package instructions until al dente. Drain and add the noodles to the soup, stirring to incorporate. Let cook on LOW for an additional 5 minutes to meld the flavors.

Ladle the soup into bowls and garnish with freshly chopped parsley and a dash of black pepper.

Easy Chicken Noodle Soup

A richly flavored chicken noodle soup crafted for those short on time, this recipe strikes the balance between convenience and depth. Browning bone-in chicken and sautéing dried herbs with aromatics gives the broth a deeply satisfying taste, without the need for a fully homemade stock.

Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Recipe Info
Servings: 4–5
Cuisine: Western
Course: Soup

Ingredients

• 3 cups chicken broth or stock
• 2 tsp dried oregano
• 2 garlic cloves, crushed
• 3 cups water
• 2 cups chopped carrots
• Salt and pepper, to taste
• 6 oz / 200g thick egg pasta (or preferred pasta)
• 2 tsp dried thyme
• 1.4 lb / 700g bone-in, skin-on chicken thigh fillets
• 1–2 tbsp olive oil, divided
• 2 cups chopped celery
• 1 small onion (brown, white, or yellow), diced
• Finely chopped parsley, for garnish (optional)

Instructions

Generously season the chicken thighs with salt and pepper.

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Place the chicken skin-side down and sear for 1½ to 2 minutes until browned. Flip and cook the other side for an additional 2 minutes. Remove the chicken to a plate and set aside.

Reduce the heat to medium-low. Discard excess fat, leaving about 1 tablespoon in the pot. If needed, add more olive oil to reach 1 tablespoon.

Add the diced onion, crushed garlic, dried thyme, and oregano. Sauté for about 2 minutes to release the aromatics.

Stir in the chopped celery and carrots. Cook for an additional 3 minutes, allowing the vegetables to soften slightly.

Pour in a small amount of chicken broth to deglaze, scraping up any browned bits from the bottom of the pot. Return the chicken and any accumulated juices to the pot.

Add the remaining chicken broth and water. Raise the heat to medium and bring the mixture to a gentle simmer. Cover and cook for 30 minutes, or until the chicken is fully cooked and tender.

Remove the chicken from the pot and set it aside to cool slightly. Add the pasta to the soup and cook until al dente, adjusting the time according to your pasta’s instructions.

Meanwhile, discard the chicken skin and shred the meat using two forks. Return the shredded chicken to the pot and stir to combine.

Taste the soup and adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with chopped parsley if desired.

Instant Pot Chicken Noodle Soup

A simple, warming chicken noodle soup made conveniently in the Instant Pot. Packed with tender chicken, fresh vegetables, and classic egg noodles, this hearty meal is ready in under an hour—perfect for busy weeknights or cozy winter dinners.

Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Pressure Time: 20 minutes
Total Time: 55 minutes

Recipe Info
Servings: 6
Cuisine: American
Course: Soup

Ingredients

• ¾ teaspoon salt, or to taste
• 4 medium carrots, peeled and cut into ¼-inch slices
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 6 ounces egg noodles
• 1 bay leaf
• ¼ teaspoon black pepper
• 1 medium yellow onion, chopped
• 4 ribs celery, chopped
• 1 pound boneless, skinless chicken breasts
• 8 cups low sodium chicken broth (or 4 cups broth + 4 cups water)
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Chopped fresh parsley, for serving (optional)

Instructions

Set the Instant Pot to Sauté mode and add olive oil. Once heated, add the onion, carrots, and celery. Sauté for about 3 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic, then press Cancel to turn off the sauté function.

Add the dried oregano, thyme, bay leaf, salt, pepper, and chicken broth (or broth and water combination). Stir well to incorporate. Nestle the chicken breasts into the liquid mixture.

Secure the Instant Pot lid and turn the steam release valve to the Sealing position. Set to High Pressure for 7 minutes. Allow approximately 20 minutes for the pressure to build.

When cooking completes, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully switch the valve to Venting to release any remaining pressure. Open the lid once the pin has dropped.

Remove and discard the bay leaf. Transfer the cooked chicken to a plate or cutting board. Let it rest for a few minutes, then shred using two forks.

Press Sauté again and add the egg noodles. Let them simmer in the broth for about 5 minutes, or until just tender. Press Cancel to stop the cooking process.

Return the shredded chicken to the pot and stir to combine. Adjust seasoning with additional salt and pepper if needed.

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

Rotisserie Chicken Noodle Soup

This streamlined chicken noodle soup uses flavorful rotisserie chicken to minimize prep without sacrificing depth. Combined with sautéed vegetables and tender pasta, it’s a fast, hearty, and soul-warming dish perfect for busy evenings or lazy weekends.

Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Info
Servings: 8
Cuisine: American
Course: Soup
Calories: 322 kcal

Ingredients

• 2 cloves garlic, minced
• 3 tablespoons extra virgin olive oil
• Salt and pepper, to taste
• 1 cup chopped celery (about 4 stalks / 185g)
• 1 lb. rotisserie chicken, shredded or chopped
• 2 cups chopped yellow onions (about 1 large / 275g)
• 1 cup chopped carrots (about 4 medium / 165g)
• 8 cups unsalted chicken stock
• 1 lb. bite-sized pasta (e.g., rotini, stelline, or mini farfalle)

Instructions

Cook the pasta separately according to the package directions until just al dente. Drain thoroughly and set aside. Optionally, toss with a small amount of olive oil to prevent sticking.

Roughly chop all vegetables if not already prepped.

In a large Dutch oven set over medium-high heat, heat the olive oil until shimmering.

Add the chopped onions, carrots, celery, and garlic to the pot. Sauté for 5 to 8 minutes, or until the vegetables begin to soften. Season lightly with salt and pepper during cooking.

Stir in the shredded rotisserie chicken and allow it to warm through, coating it well in the sautéed vegetables.

Gradually pour in the chicken stock. Stir gently, then bring the mixture to a gentle simmer.

Reduce the heat to low and let the soup simmer for 15 to 30 minutes, depending on your available time. This allows the flavors to meld.

Taste the broth and adjust seasoning with additional salt and pepper if necessary.

To serve, place a portion of the cooked pasta into individual serving bowls. Ladle the hot soup over the pasta.

Slow Cooker Chicken Noodle Soup

A classic chicken noodle soup adapted for the slow cooker—simple to prepare and deeply comforting. With tender chicken, aromatic herbs, and hearty vegetables, this soup is ideal for cold days or moments in need of warmth and nourishment.

Time
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes

Recipe Info
Servings: 5
Cuisine: American
Course: Soup

Ingredients

• 2 bay leaves
• 1/4 cup chopped fresh parsley
• 3 tablespoons extra virgin olive oil
• 3–5 cloves garlic, minced
• 1/2 teaspoon dried rosemary, crushed
• 6 cups low-sodium chicken broth (three 15 oz cans)
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon dried thyme
• 1/4 teaspoon celery seed, finely crushed
• Salt and freshly ground black pepper, to taste
• 1 cup water
• 1/2 teaspoon dried sage (optional)
• 4 stalks celery, chopped (about 1 1/4 cups)
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 2 cups uncooked wide egg noodles
• 5 medium carrots, peeled and thinly chopped (about 1 3/4 cups)
• 1 1/2 lbs boneless skinless chicken breasts or thighs

Instructions

Place the whole chicken breasts or thighs in the bottom of a slow cooker. Add chopped carrots, celery, onion, and garlic.

Pour in the olive oil, chicken broth, and water. Sprinkle in thyme, rosemary, celery seed, bay leaves, and optional sage. Season with salt and freshly ground black pepper to taste.

Cover and cook on low heat for 6 to 7 hours, until the chicken is fully cooked and tender.

Once cooked, remove the chicken from the slow cooker and allow it to rest for 10 minutes. Dice into bite-sized pieces.

While the chicken rests, add the egg noodles and chopped parsley to the slow cooker. Increase heat to high, cover, and cook for an additional 10 minutes, or until noodles are tender.

Stir in the lemon juice, then return the diced chicken to the pot. Stir to combine and adjust seasoning as needed.

Serve warm, optionally with saltine crackers or a sprinkle of Parmesan cheese.

Healthy Chicken Noodle Soup Recipe

This wholesome chicken noodle soup features tender chicken thighs, aromatic broth, and nutrient-rich vegetables, brought together with simple seasonings and fresh herbs. Inspired by a comforting Ukrainian-style preparation, it’s both nourishing and satisfying—ideal for any time comfort is needed.

Time
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Recipe Info
Servings: 8
Cuisine: American
Course: Soup

Ingredients

• 1 small whole onion, peeled (ends intact)
• 1 tbsp olive oil
• 2 large carrots, diced
• 3 large garlic cloves (2 whole, 1 grated)
• 1½ cups egg noodles or any short pasta
• 3 bay leaves
• 3 tbsp fresh dill, parsley, or green onion, finely chopped
• 1–1.5 lbs chicken thighs (bone-in or boneless, skinless)
• 12 cups low-sodium chicken stock
• 1½ tbsp salt
• 2 cups potatoes, diced
• 5 whole peppercorns

Instructions

In a large Dutch oven or heavy-bottomed pot, combine the chicken thighs, bay leaves, whole peppercorns, whole onion, two whole garlic cloves, and chicken stock.

Bring the mixture to a boil over high heat with the lid on. Once boiling, slightly offset the lid to keep the broth clear and allow steam to escape. Cook for 20 minutes, occasionally skimming off foam from the surface using a fine mesh strainer.

While the broth simmers, dice the carrots and potatoes, finely chop the dill or herbs, and grate the remaining garlic clove.

After 20 minutes, add the diced carrots and potatoes to the pot. Stir gently and reduce the heat to medium. Continue cooking with the lid half open for 5 minutes.

Add the egg noodles or short pasta. Stir well and simmer for an additional 5 minutes, stirring occasionally to prevent sticking.

Using a strainer or slotted spoon, remove and discard the onion, bay leaves, and peppercorns.

Stir in the salt, olive oil, grated garlic, and chopped dill or herbs. Season with freshly ground black pepper to taste. Optionally, shred the chicken directly in the pot.

Taste the broth and adjust seasoning as needed. If time permits, allow the soup to sit covered for 5–10 minutes before serving to develop deeper flavor and slightly thicken the texture.

Serve hot with crusty bread or toast if desired.

Gluten-Free Chicken Noodle Soup

This hearty gluten-free chicken noodle soup is a comforting classic made suitable for gluten-free diets. Brimming with tender chicken, vegetables, and rotini-style gluten-free pasta, it’s perfect for family dinners, cozy nights, or make-ahead meals.

Time
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Recipe Info
Servings: 12
Cuisine: American
Course: Soup

Ingredients

• 2 boneless, skinless chicken breasts, diced
• 1 tablespoon lemon juice (optional)
• 2 tablespoons olive oil
• 2 large carrots, peeled and diced
• 8 cups gluten-free chicken broth
• Salt and pepper, to taste
• 2 stalks celery, diced
• 1 tablespoon minced garlic (or 1 teaspoon garlic powder as a substitute)
• 1/2 teaspoon dried thyme
• 1 tablespoon onion powder
• 1 (12-ounce) box gluten-free pasta (such as Barilla gluten-free rotini)

Instructions

In a large Dutch oven or heavy saucepan, heat the olive oil over medium heat. Add the diced carrots and celery, stirring occasionally, and sauté until tender, about 5 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the diced chicken, onion powder, and dried thyme. Cook, stirring occasionally, for 10 minutes until the chicken is cooked through and lightly browned.

Pour in the gluten-free chicken broth and bring the mixture to a boil, stirring occasionally.

Add the gluten-free pasta, reduce the heat to maintain a low boil, and cook for 10 minutes or until the noodles are just tender.

Remove the pot from heat. Stir in the lemon juice, if using.

Season with salt and pepper to taste. Allow the soup to cool for 5 to 10 minutes before serving.