Best Chicken Noodle Soup – 30-Minute Comfort Classic

Chicken Noodle Soup starts with a clear broth and ends with a cozy bowl of warmth.

It’s not complicated, but a few details matter. Like cooking the chicken just right and not over-salting the soup.

You’ll need a few ingredients, but the recipe is forgiving if you don’t have one or two.

About the Ingredients

1 cup (250g) cooked chicken, shredded

Shredded chicken adds a soft texture without needing to cook it fresh. Use leftover rotisserie chicken to save time.

2 cups (500ml) chicken broth

Chicken broth gives the soup its base. Use low-sodium if you want more control over the salt.

1/2 cup (125g) egg noodles

Egg noodles are traditional but you can swap with any pasta or rice noodles in a pinch.

1/2 cup (125g) carrots, sliced

Carrots add sweetness and color. Use frozen if you’re short on time and want to skip peeling.

1/2 cup (125g) celery, sliced

Celery brings a fresh, crisp flavor. If you don’t have it, use more onions or leeks instead.

1/4 cup (50g) onions, diced

Onions form the flavor foundation. Red or white onions both work well, just adjust for sweetness.

2 tbsp (30g) butter

Butter adds richness. Substitute with olive oil if you prefer a lighter flavor.

1 tsp (5g) garlic powder

Garlic powder is convenient. Fresh minced garlic gives more depth if you have it.

1/2 tsp (2.5g) salt

Salt enhances flavor. Use less if your broth is already salty or you’re on a low-sodium diet.

1/4 tsp (1.25g) black pepper

Black pepper adds a subtle heat. Use white pepper if you want a milder kick.

Tips & Tricks

• Use a splash of lemon juice before serving to brighten the flavors.
• Let the soup sit for 5 minutes after turning off the heat to let flavors settle.
• If the soup is too thin, mix 1 tbsp of flour with a little broth to thicken it.
• Add a handful of frozen peas or green beans for extra color and nutrition.

Step-by-Step Instructions

1. Sauté the base

Heat the butter in a pot over medium heat. Add onions and garlic powder, and cook for 2-3 minutes until fragrant.

2. Add veggies

Toss in carrots and celery. Cook for 5 minutes until they start to soften.

3. Pour in broth

Add chicken broth and bring it to a gentle boil. Let it simmer for 10 minutes to allow the veggies to cook.

4. Stir in chicken

Add the shredded chicken and let it warm through for 5 minutes. Don’t let the soup boil too hard or it will become tough.

5. Add noodles

Stir in egg noodles and cook for 8-10 minutes until they are tender. Check by tasting one noodle.

6. Season and finish

Add salt and pepper, or adjust to taste. Let it sit for 5 minutes before serving.

Delicious Variations

• Use leftover roast chicken for a quicker, more flavorful soup.
• Add a can of drained and rinsed chickpeas for a heartier, protein-rich version.
• Swap egg noodles with rice noodles or barley for a different texture and dietary need.

How to Store Chicken Noodle Soup

Frequently Asked Questions

This Chicken Noodle Soup is simple, satisfying, and easy to adapt. Make it for lunch, dinner, or even a quick breakfast. It’s a recipe that feels like a hug.

Chicken Noodle Soup

Warm, hearty, and easy chicken noodle soup with tender meat and fresh veggies. Perfect for a quick meal on a chilly day.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 cup (250g) cooked chicken, shredded
• 2 cups (500ml) chicken broth
• 1/2 cup (125g) egg noodles
• 1/2 cup (125g) carrots, sliced
• 1/2 cup (125g) celery, sliced
• 1/4 cup (50g) onions, diced
• 2 tbsp (30g) butter
• 1 tsp (5g) garlic powder
• 1/2 tsp (2.5g) salt
• 1/4 tsp (1.25g) black pepper

📋 Instructions

1. 1Sauté the base — Heat the butter in a pot over medium heat. Add onions and garlic powder, and cook for 2-3 minutes until fragrant.
2. 2Add veggies — Toss in carrots and celery. Cook for 5 minutes until they start to soften.
3. 3Pour in broth — Add chicken broth and bring it to a gentle boil. Let it simmer for 10 minutes to allow the veggies to cook.
4. 4Stir in chicken — Add the shredded chicken and let it warm through for 5 minutes. Don’t let the soup boil too hard or it will become tough.
5. 5Add noodles — Stir in egg noodles and cook for 8-10 minutes until they are tender. Check by tasting one noodle.
6. 6Season and finish — Add salt and pepper, or adjust to taste. Let it sit for 5 minutes before serving.

👨🍳 Chef's Note: Always taste before adding salt. Sometimes the broth or chicken has enough already.

Servings: 6

Cuisine: American

Course: Main Course

Simple Cooker Recipes50 minutes

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