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–+ servings
A warm bowl of chicken noodle soup.
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4.80 from 5 votes

Chicken Noodle Soup

Comforting and warm, this easy Chicken Noodle Soup recipe is one of my go-to's when the weather starts to get chilly, and we all just want to be warmed up from the inside out.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 278kcal
Author: Catherine McCord

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

Nutrition

Calories: 278kcal | Carbohydrates: 20g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 161mg | Potassium: 580mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5621IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg