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There’s nothing like a warm bowl of easy homemade chicken noodle soup to make the whole family smile. This stovetop version comes together in about 30 minutes! Tender chicken, hearty noodles, and flavorful vegetables make it the ultimate comfort food for busy weeknights or cozy weekends.
Table of Contents
Why I Love This Recipe
- Classic comfort: This soup reminds me of my childhood and the warm, cozy dinners my mom would make for us on chilly nights. Chicken noodle soup and her White Chicken Chili were always on rotation.
- Quick and easy: Ready in about 30 minutes, it’s perfect for weeknights or busy schedules. Looking for a more hands off version? Try my Slow Cooker Chicken Noodle Soup recipe or my Instant Pot Chicken Soup with a Whole Chicken which creates an incredibly rich broth in a fraction of the time using an electric pressure cooker.
- Kid-approved: Tender noodles and a mild, flavorful broth make this soup a hit even with picky eaters.
- Make-ahead friendly: It’s great to make a day ahead since the flavors just deepen overnight. Plus, it freezes beautifully! Pro-tip: store your noodles separately so they don’t get soggy!
- Perfect for Sick Days: A warm bowl of homemade chicken noodle soup and a cup of Ginger Lemon Honey Tea is super healing. Want more? Avoid sick season with these 21 Immune Boosting Recipes.
The Ingredients
Here’s what you’ll need to make this easy chicken noodle soup.
- Low-sodium chicken stock: I almost always use homemade chicken stock that I store in my freezer. It makes the soup taste super rich and cozy, but store-bought works just as well.
- Carrots, celery & leeks: Cut the vegetables into similar sizes so they cook evenly. The leek adds a gentle onion/garlicky flavor that really takes the broth to the next level I think.
- Chicken breasts or thighs, bone-in: Thighs add richness, breasts keep it lean. I usually use whatever is on sale or what I have on hand.
- Vegit or poultry seasoning: Adds even more flavor to the soup.
- Egg noodles or pasta, cooked: I like to cook my noodles separately so they don’t overcook in the soup.
Variations and Substitutions
- Vegetables: Swap in parsnips, turnips, or zucchini for a twist. I often use whatever I have on hand. It keeps the soup fresh and fun!
- Chicken: For a super easy version, use shredded rotisserie chicken. Bonus: you can use the bones to make homemade chicken stock!
- Noodles: Use any pasta you like! Spaghetti broken into pieces, or even gluten-free noodles.
- Herbs & Seasonings: Add fresh thyme, parsley, or a pinch of garlic powder for extra flavor.
- Slow Cooker Option: Try my Slow Cooker Chicken Noodle Soup for a hands-off version.
How to Make Easy Chicken Noodle Soup
- Step 1 – Boil Broth. Heat chicken stock in a large pot over high heat and bring to a boil, then reduce to a simmer.
- Step 2 – Cook Chicken and Vegetables: Add the carrots, celery, leeks, chicken, and Vegit (or poultry seasoning) and cook on low for about 25 minutes, until the chicken is cooked through.
- Step 3 – Shred Chicken: Remove the chicken from the pot and let it cool slightly. Tear or chop into bite-sized pieces.
- Step 4 – Add Noodles. Add the cooked egg noodles and chicken back to the broth to warm through, about 2–3 minutes.
- Step 5 – Ladle and Serve: Serve hot and enjoy.
Tips and Tricks
- Make it ahead: The flavors only get better overnight! I usually store the noodles separately so they don’t get mushy or soak up all the broth.
- Don’t boil the chicken: I always keep the soup at a gentle simmer, not a rolling boil. Boiling can overcook the chicken and make it tough, while simmering keeps it tender. Cook just until the chicken is cooked through, then remove and shred.
- Boost the flavor: A bay leaf or a squeeze of lemon at the end makes a surprising difference.
- Kid-friendly trick: Chop veggies small or puree a portion for picky eaters. Works like a charm!
- Homemade stock: If you opt to go the homemade stock route, just know it can double as a meal prep base for other soups like Chicken Tortilla Soup or Asian Chicken Soup.
Storage and Freezing
To store: I store leftover soup in an airtight container in the fridge for up to 4-5 days. I keep the noodles separate so they don’t soak up too much broth.
Freezing: This soup freezes really well, but I always freeze it without the noodles. Let the soup cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months.
FAQs
Egg noodles are traditional, but any small shaped pasta will work. Or try my Chicken Soup & Rice for a different texture.
Absolutley! Adding shredded rotisserie chicken makes this recipe even easier. Add it towards the end of the cooking until it’s warmed through.
The key is gentle cooking. I always keep the soup at a gentle simmer, not a rolling boil. Boiling the chicken can make it rubbery. Simmer the chicken just until it’s cooked through, then remove it, shred or chop it, and add it back at the end so it stays tender.
More Easy Soup Recipes You’ll Love
This classic stovetop chicken noodle soup is quick, comforting, and endlessly adaptable. Using simple ingredients, it’s perfect for busy weeknights, meal prep, or cozy lunches. Leave a comment and rating below if you make this recipe, and let me know what you think!
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Chicken Noodle Soup
Ingredients
- 32 ounces low sodium chicken stock (or homemade stock. Recipe in Notes.)
- 2 carrots, peeled and chopped (about 1 cup)
- 1 stalk celery, chopped (about 1/2 cup)
- 1 leek, white and light green part thinly sliced (about 1 cup)
- 1 pound chicken breasts or thighs, bone in
- 2 teaspoons Vegit or poultry seasoning
- 1 cup cooked egg noodles (or pasta of choice)
Instructions
- Heat chicken stock in a large pot over a high heat and bring to a boil then reduce to a simmer.
- Add the carrots, celery, leeks, chicken, Vegit (or poultry seasoning) and allow to simmer for 25 minutes, or until chicken is cooked through.
- Remove the chicken, cool slightly and tear or chop into bite size pieces.
- Add the egg noodles and chicken back to the broth to warm through, about 2-3 minutes and serve.
Notes
- To store: I store leftover soup in an airtight container in the fridge for up to 4-5 days. I keep the noodles separate so they don’t soak up too much broth.
- Freezing: This soup freezes really well, but I always freeze it without the noodles. Let the soup cool completely, then transfer it to freezer-safe containers or bags and freeze for up to 3 months.
- Make ahead: The flavors only get better overnight! Store the noodles separately so they don’t get mushy or soak up all the broth.
- Don’t boil the chicken: I always keep the soup at a gentle simmer, not a rolling boil. Boiling can overcook the chicken and make it tough, while simmering keeps it tender. Cook just until the chicken is cooked through, then remove and shred.
- Boost the flavor: A bay leaf or a squeeze of lemon at the end makes a surprising difference.
- Kid-friendly trick: Chop veggies small or puree a portion for picky eaters. Works like a charm!
- Homemade Chicken Stock Recipe
You could use any spice blend you prefer!
Hi Catherine! Would it be okay to use Herbamare in place of vegit?
As always, a delicious recipe. I doubled it so we’d have extra and I didn’t have leeks so I sauted onions instead with a little garlic. So comforting this time of year.
Yes, I think it would work beautifully in a crock pot! Chicken breast takes 2-4 hours to cook in the crock pot on low heat!
Can I do this in the crockpot?
The sure way to cook chicken breast as seen on America’s Test Kitchen is to start with the chicken and stock in a cold pot and bring to boil and then simmer till chicken reads at 165
Vegit just adds more seasoning, you can avoid putting it in and just season with some salt to taste
is there a way to make this w/o vegit, and have still taste good?
whole foods sells vegit. i think in the seasoning aisle. you can also order from amazon. it’s a little pricey, but probably worth it if you plan to cook with it a lot
I’ve not heard of Vegit. What is it and where do I find it, please? I live in the Metro area of MN. Thanks!
You can use broth 🙂
iI can’t find low sodium stock, can I use broth or will it give another flavor?
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