Best Chicken Noodle Soup – Easy 30-Minute Comfort Recipe

Chicken Noodle Soup starts with a whole chicken, which you can buy pre-seasoned or use a rotisserie one for convenience.

You’ll need a few basic ingredients like onions, garlic, carrots, celery, and broth to get started.

The soup is thick and hearty, perfect for warming up on a chilly day.

About the Ingredients

1 whole chicken (about 3-4 lbs), or 4 cups shredded cooked chicken

A whole chicken adds depth of flavor, but shredded chicken saves time. Use rotisserie chicken if you’re short on time.

1 medium onion, chopped

Chopped onion is key for base flavor. Substitute with leeks or celery if you need a change.

3 cloves garlic, minced

Garlic makes the soup savory. Use garlic powder if you don’t have fresh on hand.

3 medium carrots, peeled and sliced

Carrots add a sweet touch. Use parsnips or sweet potatoes for a different twist.

2 celery stalks, sliced

Celery adds crunch and freshness. If you don’t have it, just skip or use more carrots.

8 cups chicken broth, or more as needed

Chicken broth is the heart of the soup. You can use store-bought or make your own for extra flavor.

1 cup egg noodles

Egg noodles are traditional, but you can use any pasta you have. Just avoid gluten-free if it’s not needed.

1 tsp salt

Salt enhances the flavor. Adjust to taste, especially if your broth is already seasoned.

1/2 tsp black pepper

Black pepper adds a nice kick. Substitute with white pepper or omit if you prefer a milder taste.

2 tbsp butter or olive oil

Butter adds richness. Use olive oil if you want a lighter version or are vegan.

2 tbsp all-purpose flour

Flour helps thicken the soup. Use cornstarch if you want a gluten-free option.

1/4 cup fresh parsley, chopped

Parsley gives a bright finish. Use cilantro or dill if you have it and like the taste.

Tips & Tricks

• Use a whole chicken for the best flavor, but make sure to remove the skin and bones afterward.
• If the soup is too thin, simmer it for a few extra minutes or add a little more flour and butter.
• Add the noodles near the end so they don’t overcook and become mushy.
• Let the soup rest for a few minutes before ladling to allow the flavors to settle.

Step-by-Step Instructions

1. Sauté the aromatics

Heat the butter or oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the veggies are soft.

2. Add the chicken and broth

Put the whole chicken in the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 25 minutes, skimming any foam that rises.

3. Remove the chicken and thicken the soup

Take the chicken out and let it cool. Once it’s cool, shred the meat. In the same pot, mix the flour with a little broth to make a slurry. Stir it into the soup and let it cook for 2 more minutes to thicken.

4. Add the noodles and season

Throw in the egg noodles and stir well. Add the salt, pepper, and shredded chicken. Let it cook for another 5 minutes until the noodles are tender.

5. Finish with herbs

Take the pot off the heat and stir in the chopped parsley. Let it sit for a couple minutes for the flavors to blend.

6. Serve and enjoy

Ladle the soup into bowls and serve hot. You can add a slice of crusty bread on the side for a complete meal.

Delicious Variations

• Try adding frozen peas or corn for a different texture and color.
• Swap the egg noodles with rice or barley for a heartier soup base.
• Use white chicken meat instead of dark for a lighter version.

How to Store Chicken Noodle Soup

Frequently Asked Questions

This Chicken Noodle Soup is a great way to use up leftover chicken or make a comforting meal for the whole family. It’s quick, easy, and full of flavor. Try it today.

Chicken Noodle Soup

This homemade chicken noodle soup is so good and comforting, made with simple ingredients and ready in under an hour.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 whole chicken (about 3-4 lbs), or 4 cups shredded cooked chicken
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 cups chicken broth, or more as needed
• 1 cup egg noodles
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter or olive oil
• 2 tbsp all-purpose flour
• 1/4 cup fresh parsley, chopped

📋 Instructions

1. 1Sauté the aromatics — Heat the butter or oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the veggies are soft.
2. 2Add the chicken and broth — Put the whole chicken in the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 25 minutes, skimming any foam that rises.
3. 3Remove the chicken and thicken the soup — Take the chicken out and let it cool. Once it’s cool, shred the meat. In the same pot, mix the flour with a little broth to make a slurry. Stir it into the soup and let it cook for 2 more minutes to thicken.
4. 4Add the noodles and season — Throw in the egg noodles and stir well. Add the salt, pepper, and shredded chicken. Let it cook for another 5 minutes until the noodles are tender.
5. 5Finish with herbs — Take the pot off the heat and stir in the chopped parsley. Let it sit for a couple minutes for the flavors to blend.
6. 6Serve and enjoy — Ladle the soup into bowls and serve hot. You can add a slice of crusty bread on the side for a complete meal.

👨🍳 Chef's Note: This soup tastes even better the next day as the flavors deepen. Let it sit for a while before serving for the best experience.

Servings: 6

Cuisine: American

Course: Main Course

Simple Cooker Recipes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat