Go Back

Easy Chicken Noodle Soup

A comforting and straightforward chicken noodle soup recipe ideal for chilly days, perfect for novice cooks and families.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon unsalted butter or extra-virgin olive oil Helps sauté the vegetables.
  • 1/2 cup chopped onion Adds sweetness and depth.
  • 1/2 cup chopped celery Provides crisp texture and fresh flavor.
  • 1 cup chopped carrots Brings color and sweetness.
  • 2 cloves garlic, minced Adds aromatic flavor.
  • 8 cups low-sodium chicken broth Base of the soup.
Seasoning
  • 1/2 teaspoon dried thyme leaves Enhances flavor with earthy notes.
  • 1/4 teaspoon poultry seasoning (optional) Adds hints of sage, marjoram, and rosemary.
  • 2 pieces bay leaves (optional) Infuses subtle aromatic flavor.
Main Ingredients
  • 3 cups uncooked egg noodles Provides heartiness.
  • 2 cups cooked, chopped chicken Adds protein and comfort.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion, celery, and carrots. Cook until tender, about 5-7 minutes.
  2. Add the minced garlic and sauté for another 30 seconds.
Cooking
  1. Pour in the chicken broth, add the dried thyme, poultry seasoning, and bay leaves. Bring to a boil.
  2. Add the uncooked egg noodles and cooked chicken, then reduce to a gentle simmer and cook for about 15 minutes.
  3. Taste and season with salt and pepper as desired. Remove bay leaves before serving.
Serving
  1. Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.

Notes

Consider adding peas or corn for extra texture. Use rotisserie chicken for quicker prep, or experiment with gluten-free noodles.