If you are craving something warm, comforting, and incredibly satisfying, this Easy Chicken Noodle Soup Recipe is exactly what you need. It brings together tender chicken, vibrant vegetables, and hearty noodles in a golden broth that feels like a warm hug in a bowl. Whether you’re nursing a cold or just want a cozy meal, this recipe is straightforward enough for a weeknight dinner but special enough to share with loved ones. It’s amazing how simple ingredients can combine to create such a classic favorite that tastes homemade from start to finish.
Ingredients You’ll Need
Getting ready to make this soup is a breeze because the ingredients are straightforward yet essential. Each component adds its own burst of flavor, texture, or color, building layers that turn this simple soup into a memorable meal.
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets: Thighs provide juicy, tender meat that stays moist through cooking.
- Salt and pepper: To season and bring out the natural flavors perfectly.
- 1 to 2 tbsp olive oil: Used to brown the chicken and sauté the vegetables.
- 2 tsp dried thyme: Adds a subtle earthy, herbal note.
- 2 tsp oregano: Offers a hint of warm, slightly peppery taste that complements the thyme.
- 1 small onion, diced: Brings natural sweetness and depth—any brown, white, or yellow onion works well.
- 2 garlic cloves, crushed: Infuses the broth with aromatic warmth.
- 2 cups celery, chopped: Provides a crisp texture and fresh, green flavor.
- 2 cups carrots, chopped: Adds natural sweetness and vibrant color.
- 3 cups chicken broth/stock: The soul of the soup, giving a rich and savory base.
- 3 cups water: Balances the broth to keep the flavors light yet satisfying.
- 6 oz / 200g thick egg pasta (or other pasta of choice): Hearty noodles that soak up the broth beautifully.
- Finely chopped parsley for garnish (optional): Adds a fresh, bright pop of color and flavor when serving.
How to Make Easy Chicken Noodle Soup Recipe
Step 1: Prepare and Brown the Chicken
Start by seasoning your chicken thighs generously with salt and pepper. This step is crucial because it ensures every bite is well-flavored. Heat some olive oil in a heavy-bottomed pot over medium-high heat, then add the chicken skin-side down. Let it cook undisturbed until it’s golden brown—this caramelization builds a rich flavor foundation for your soup. Flip the chicken and brown the other side, then set the pieces aside.
Step 2: Sauté the Vegetables and Herbs
Lower the heat slightly and keep just a tablespoon of the fat from the chicken in the pot—this carries a ton of flavor. If there isn’t enough fat, add some olive oil to make up the difference. Into this fragrant base, add diced onions, crushed garlic, thyme, and oregano. Let them cook gently until the onions turn translucent. Then toss in the chopped celery and carrots, cooking for a few more minutes. This combination creates the aromatic backbone of the soup.
Step 3: Deglaze and Add Liquids
Pour in a splash of chicken broth and stir, scraping the bottom of the pot to lift those golden bits stuck to the base. Those bits pack a punch of flavor. Next, return the browned chicken along with any juices collected back into the pot. Add the rest of the chicken broth and water, giving it a gentle stir before bringing the mixture to a simmer.
Step 4: Simmer and Cook the Chicken
Once simmering, place a lid on the pot and let everything cook for about 30 minutes. This slow simmer allows the chicken to cook through perfectly while infusing the broth with deep flavor. By the end, the chicken should be tender enough to shred easily, and the vegetables will have softened just right.
Step 5: Remove Chicken and Cook Pasta
Take the chicken out of the pot and set it aside on a plate or bowl. Now add your thick egg pasta directly into the simmering broth. Cooking the pasta in the soup helps it absorb all those savory flavors, making each bite extra delicious. While the pasta cooks, start prepping the chicken for shredding.
Step 6: Shred the Chicken and Finish the Soup
Discard the chicken skin and use two forks to pull the meat into bite-sized chunks. Return the shredded chicken to the pot and stir it in. Give the soup a taste and adjust seasoning with salt and pepper as needed. This last step ties everything together, making sure every spoonful has the perfect balance of tender meat, al dente pasta, and flavorful broth.
Step 7: Serve and Enjoy
Your Easy Chicken Noodle Soup Recipe is now ready to serve. Ladle the soup into bowls and sprinkle some freshly chopped parsley on top if you like—this adds a lively freshness that contrasts beautifully with the savory broth. Enjoy this heartwarming bowl on a cool day or whenever you need a little culinary comfort.
How to Serve Easy Chicken Noodle Soup Recipe
Garnishes
Simple garnishes like freshly chopped parsley elevate the soup’s appearance and add a fresh, herbaceous pop that brightens every spoonful. You could also try a squeeze of lemon juice for a subtle zing or a sprinkle of grated Parmesan for a cheesy twist that melts into the broth.
Side Dishes
Easy chicken noodle soup tastes wonderful alongside warm crusty bread or buttery dinner rolls that you can use to soak up every last bit of broth. For something lighter, a crisp green salad complements the soup’s warmth perfectly without overpowering it.
Creative Ways to Present
If you’re serving this soup at a gathering, present it in a large communal bowl so everyone can help themselves. Alternatively, serve it in mini soup cups or hollowed-out bread bowls to add a fun, gourmet touch that will impress your guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be kept in an airtight container in the refrigerator for up to three days. The flavors actually deepen after sitting a while, so reheated soup often tastes even better.
Freezing
You can freeze the soup for up to three months, but it’s best to freeze it without the pasta, as it tends to become mushy after thawing. Simply add freshly cooked pasta when reheating for the best texture.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If frozen, thaw overnight in the fridge before reheating. Add freshly cooked noodles after warming the soup for that perfect homemade texture and comfort.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more flavorful during the long simmer, making them ideal for this soup.
What type of pasta works best?
Thick egg pasta is traditional and holds up well in the broth, but you can use any pasta you enjoy—just be mindful that smaller shapes may cook faster and become mushy if overcooked.
Is it okay to use store-bought broth?
Absolutely! Good-quality store-bought chicken broth works perfectly and saves time while still providing a tasty base for the soup.
Can I make this recipe vegetarian?
To make a vegetarian version, swap chicken broth for vegetable broth and replace chicken thighs with hearty vegetables like mushrooms, zucchini, or tofu for protein.
How can I make this soup more flavorful?
Try adding a bay leaf during simmering, a dash of soy sauce for umami, or a pinch of crushed red pepper flakes for some heat to personalize the soup to your taste.
Final Thoughts
There’s something truly special about a bowl of homemade chicken noodle soup, and this Easy Chicken Noodle Soup Recipe makes it all approachable, achievable, and unbelievably tasty. It’s a fantastic go-to meal that feels like love in every spoonful. I’m excited for you to give it a try and make it your own—it’s the kind of recipe that never goes out of style and always hits the spot.
Print
Easy Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and easy-to-make chicken noodle soup featuring tender shredded chicken, hearty vegetables, and thick egg pasta, simmered to perfection in a flavorful homemade broth. Perfect for chilly days or when you need a warm, nourishing meal.
Ingredients
Chicken
- 1.4 lb / 700g bone-in, skin-on chicken thigh fillets (Note 1)
- Salt and pepper to taste
- 1–2 tbsp olive oil, separated
Vegetables and Aromatics
- 1 small onion, diced (brown, white or yellow)
- 2 garlic cloves, crushed
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 cups celery, chopped (Note 2)
- 2 cups carrots, chopped (Note 2)
Liquids and Pasta
- 3 cups chicken broth/stock
- 3 cups water
- 6 oz / 200g thick egg pasta (or other pasta of choice) (Note 3)
Garnish
- Finely chopped parsley (optional)
Instructions
- Season Chicken: Generously season the chicken thigh fillets with salt and pepper to enhance the flavor.
- Heat Oil: In a dutch oven or large pot, heat 1 tablespoon of olive oil over medium-high heat.
- Brown Chicken: Place the chicken, skin side down, in the pot and cook for 1½ to 2 minutes until browned. Flip and cook the other side for an additional 2 minutes. Transfer the chicken to a plate.
- Cook Aromatics: Reduce heat to medium-low. Remove all but 1 tablespoon of fat from the pot; if little or no fat remains, add 1 tablespoon olive oil (or 2 tablespoons if there is very little). Add diced onion, crushed garlic, dried thyme, and oregano. Cook for 2 minutes until fragrant.
- Sauté Vegetables: Add chopped celery and carrots to the pot and cook for 3 minutes, allowing them to soften slightly.
- Deglaze the Pot: Pour a small splash of chicken broth into the pot to loosen any browned bits stuck to the bottom. Stir well, scraping to incorporate the flavor.
- Add Chicken and Liquids: Return the browned chicken and its juices to the pot. Pour in the remaining chicken broth and water.
- Simmer: Increase heat to medium and bring the soup to a simmer. Cover with a lid and cook for 30 minutes or until the chicken is fully cooked and tender enough to shred.
- Remove Chicken: Take the cooked chicken out of the pot and place it on a large bowl or plate.
- Add Pasta: Add the thick egg pasta to the pot and cook according to package instructions (usually about 8-10 minutes) until al dente.
- Shred Chicken: While the pasta cooks, remove the skin from the chicken and discard. Using two forks, shred the chicken into bite-sized chunks.
- Combine & Season: Return the shredded chicken to the pot. Taste the soup and season with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls, garnish with finely chopped parsley if desired, and serve hot for a comforting meal.
Notes
- Note 1: Bone-in, skin-on thighs provide more flavor and moisture but can be substituted with boneless, skinless if preferred.
- Note 2: The celery and carrots add texture and sweetness; feel free to adjust quantities to your taste.
- Note 3: Thick egg pasta works best for a hearty soup, but any pasta of choice can be used. Add pasta just before serving to avoid overcooking.
