Name: Easy Chicken Noodle Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion (chopped); 2 medium carrots (peeled & sliced); 2 sticks celery (chopped); 2 cloves garlic (minced); 4 cups chicken broth; 2 cups water; 1.5 pounds uncooked chicken breasts (boneless skinless); 1/2 teaspoon Italian seasoning; 2 cups uncooked egg noodles; Salt & pepper (to taste); 1 tablespoon fresh parsley (chopped)

Why you'll crave it

I think we can all agree that there's nothing better than a piping hot bowl of classic chicken noodle soup to bring to a friend when they're under the weather or to make for yourself when you're feeling blue. Ok, maybe hot and sour soup is a close second, but this comforting, simple to make soup is number one in my heart always.

While my Creamy Chicken Noodle Soup is a reader favorite, this is perhaps the quintessential chicken soup recipe. It's basic in the most positive way possible, meaning you're going to make an exceptionally tasty homestyle soup with just a few inexpensive pantry ingredients. There's nothing fancy, and we wouldn't want it any other way. Probably everyone says this, but my version is the best chicken noodle soup, and I hope that you will agree!

What you'll need

Olive oil and butter - for sautéing

Onion, carrots, celery - also known as a mirepoix in French cooking, this is a rich and super tasty base to many soups and sauces. I don't know who discovered that this trio makes magic together, but I'm glad they did. I prefer sweet (Vidalia) onions, but yellow or white is fine.

Garlic - I can't resist adding a little for more savory depth. It's simple to mince with my trusty garlic press where you don't even need to peel the cloves.

Chicken broth - we're using it in addition to water to make the soup broth. It just adds way more flavor than water alone would.

Chicken breasts - boneless, skinless is what I picked. They cook right in the soup.

Italian seasoning - if you're a regular reader, you know that this fragrant herb blend is a staple in my kitchen since it's very tasty and comes all in a single, convenient jar

Noodles - I just love egg noodles in this soup since they're so hearty and thick. This is no wimpy soup.

Parsley - chopped fresh parsley tops it all off

Can I use chicken thighs or rotisserie chicken?

Sure! I used chicken breasts, but feel free to swap them for thighs. They're very flavorful and are less likely to dry out if you cook them for a bit too long. I like the chicken breasts for ease since they're effortless to shred, though.

If you want to use leftover Roast Chicken or rotisserie chicken, simply add it in towards the end of the cooking time so it doesn't get dry or overcooked. You're just aiming to warm it through.

How to make chicken noodle soup

This is an overview, and full ingredients & instructions are in the recipe card below.

Melt the butter and oil in a soup pot and sauté the onion, carrots, and celery for 5-7 minutes or a touch longer. A little light browning adds more flavor.

Stir in the garlic, then add in the chicken broth, water, chicken breasts, and Italian seasoning. Bring the soup to a boil, then cover the pot with the lid slightly ajar, reduce the heat, and simmer for 15 minutes.

Uncover the pot, add in the egg noodles, and simmer until the chicken is cooked and noodles are al dente. Take the chicken out of the pot, cut it up or shred it, then add it back in. Season the soup with salt & pepper, and garnish with fresh parsley.

Pro tip

Unless you're using oversized chicken breasts, they should be cooked if you follow the recipe instructions. With that said, the best way to tell when chicken is cooked is to use an instant read meat thermometer. Chicken is safe at 165F. It can go from perfectly cooked to overcooked and dry in a hurry, so it's one of my favorite kitchen tools to keep around to prevent that.

Substitutions and variations

You can swap the egg noodles for a different kind of pasta if you wish.

Sub the dried Italian seasoning for 1/4 teaspoon dried thyme if that's all you've got on hand or don't care for a particular herb in the Italian blend.

You can use all chicken broth instead of the chicken broth and water combo I use. I like it so that you only have to open one 32 ounce/4 cup carton of broth.

Add in a couple tablespoons of freshly squeezed lemon juice to brighten up the flavor if that's your thing! I often do.

What to serve with it

All you really need is a bowl and a spoon, but I am definitely a fan of eating chicken noodle soup with a big, hearty slice of fresh bread, especially sourdough. It's extra comforting that way.

If you're craving a soup and salad combo, why not try my popular 10 Minute Homemade Caesar Dressing with romaine lettuce, parm, and croutons along with it.

Leftovers and storage

Chicken noodle soup will last 3-5 days in the fridge, but note that the noodles will soak up some of the broth, so you may need to add more chicken broth when you're reheating to compensate.

It's best to warm up this soup over a low heat in a small saucepan, giving it the occasional stir.

The noodles will go a bit soggy if you freeze this soup, so I recommend making the soup without noodles if you're planning on freezing the bulk of this soup. Simply add cooked noodles to individual portions of the thawed soup when you're warming it up!

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