Warm and comforting, this Easy Homestyle Chicken Noodle Soup is a timeless family favorite. Packed with tender chicken, hearty vegetables, and perfectly cooked noodles in a flavorful broth, it’s the ultimate cozy meal for chilly days or when you’re in need of a bit of comfort food.
Why You’ll Love This Recipe
It’s a classic, comforting dish that feels like a warm hug in a bowl.
Quick and easy to prepare, perfect for busy weeknights.
Made with wholesome ingredients you likely already have in your kitchen.
Easily customizable with different vegetables, seasonings, or noodles.
Great for meal prep or reheating throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
8 cups chicken broth
2 cups cooked, shredded chicken
1 teaspoon dried thyme
2 cups wide egg noodles
1 teaspoon dried parsley
1 bay leaf
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Directions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it turns translucent.
Stir in the minced garlic, sliced carrots, and celery. Cook for another 3-4 minutes, allowing the vegetables to start softening.
Pour in the chicken broth, then add the dried thyme, parsley, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil.
Reduce the heat to a simmer and add the shredded chicken. Let it cook for 10 minutes to allow the flavors to meld together.
Add the egg noodles and cook according to the package instructions, typically 8-10 minutes, until tender.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf and serve the soup hot, garnished with fresh parsley if desired.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
Protein Alternatives: Swap the chicken for turkey or even cooked tofu for a vegetarian option (use vegetable broth instead).
Vegetable Boost: Add more vegetables like peas, green beans, or spinach for extra nutrients.
Gluten-Free Option: Use gluten-free noodles or rice instead of egg noodles.
Spices Upgrade: Enhance the flavor with a pinch of paprika or chili flakes for a slight kick.
Creamy Style: Stir in a splash of heavy cream or coconut milk for a creamy twist.
Storage/Reheating
Storage: Store the soup in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze the soup without the noodles (they can become mushy). Add fresh noodles when reheating.
Reheating: Warm the soup gently on the stovetop over medium heat or in the microwave, stirring occasionally.
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FAQs
How can I make this soup richer in flavor?
I recommend adding a splash of lemon juice or a bit of chicken bouillon to enhance the flavor. Fresh herbs like thyme or rosemary can also elevate the taste.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken works perfectly for this recipe and saves time.
Can I make this soup in advance?
Yes, this soup tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat when needed.
What’s the best way to avoid soggy noodles?
If you’re planning to store the soup, cook the noodles separately and add them to each serving when reheating.
Can I use other types of pasta?
Yes, any small pasta like macaroni, ditalini, or farfalle works well in this soup.
Conclusion
This Easy Homestyle Chicken Noodle Soup is the perfect combination of hearty, comforting, and nourishing. Whether you’re fighting off a cold, warming up on a chilly evening, or simply craving a classic dish, this recipe is sure to hit the spot. With simple ingredients and straightforward steps, it’s a go-to meal that I love making again and again.
📖 Recipe:
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Easy Homestyle Chicken Noodle Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Easy Homestyle Chicken Noodle Soup is a comforting and hearty classic made with tender chicken, fresh vegetables, and flavorful broth. This simple, customizable recipe is perfect for busy weeknights, chilly days, or meal prepping.
Ingredients
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
8 cups chicken broth
2 cups cooked, shredded chicken
2 cups wide egg noodles
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and pepper, to taste
Fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion for 3-4 minutes until translucent.
- Add garlic, carrots, and celery. Cook for another 3-4 minutes, allowing vegetables to soften.
- Pour in chicken broth, then stir in thyme, parsley, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat to simmer. Add shredded chicken and cook for 10 minutes.
- Add egg noodles and cook according to package instructions (8-10 minutes) until tender.
- Adjust seasoning with salt and pepper. Remove bay leaf. Garnish with fresh parsley, if desired, and serve hot.
Notes
For meal prep, cook the noodles separately and add them before serving to prevent sogginess.
Add a splash of lemon juice or chicken bouillon for richer flavor.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze (without noodles) for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 230 kcal
