Go Back
+ servings
the best chicken noodle soup (in two bowls with one close-up)
Print

Easy Chicken Noodle Soup

This easy homemade chicken noodle soup recipe is healthy, cozy, comforting, and made from scratch with simple everyday ingredients. 
Course Soup
Cuisine American
Keyword easy chicken noodle soup, homemade chicken noodle soup, how to make chicken noodle soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 243kcal

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

Instructions

  • Add the oil, butter, onion, carrots, and celery to a soup pot. Sauté over medium-high heat for 5-7 minutes.
  • Stir in the garlic and cook for 30 seconds or so.
  • Add in the chicken broth, water, chicken breasts, and Italian seasoning.
  • Turn the heat up to high and bring the soup to a boil, and once it's boiling, reduce the heat, cover the pot (with the lid slightly ajar), and simmer for 15 minutes.
  • Stir in the noodles and cook for another 8 minutes, with the lid off, stirring occasionally so the noodles don't stick to the bottom of the pot. You may need to turn the heat up a bit again so it's boiling gently.
  • Take the chicken out of the pot and cut it up/shred it, then add it back in. It should be cooked through, but you can always give it a few more minutes if it's not (chicken is safe to eat at 165F).
  • Season the soup with salt & pepper as needed (I am generous with both) and add in the fresh parsley.

Notes

  • Serves 4-6 depending on how much people eat.
  • Feel free to swap the chicken breasts for thighs. If you want to use already cooked/rotisserie chicken, add it in towards the end so it doesn't overcook.
  • Anything from 1-1.5 pounds of chicken will work (this is about 2 medium-to-large chicken breasts).
  • Chicken can go from undercooked to overcooked quickly, so I recommend using an instant read meat thermometer whenever cooking chicken so you're not guessing.
  • The noodles will soak up the broth the longer they sit, so you may need to add more chicken broth to leftovers.
  • Try the Crockpot version or the Instant Pot version.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 243kcal | Carbohydrates: 14g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 754mg | Potassium: 713mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3620IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 1mg