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Easy Chicken Noodle Soup Recipe (VIDEO)

This Chicken Noodle Soup recipe is exactly what you need on a cool day to warm you from the inside out. Filled with juicy chicken and tender noodles, this easy chicken noodle only takes about 30 minutes to make.

P.S. Our secret to seasoning the soup at the end is worth discovering.

Chicken Noodle Soup in a stock pot ready to serve in just 30 minutes

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Sometimes the best recipes are the simplest. You’ll love the easy prep with this classic chicken noodle soup. There’s no need to trim the chicken ahead of time since the fat comes off easily after it’s boiled.

Chicken Noodle Soup Video Tutorial

This simple Chicken Noodle Soup is healthy, hearty, and makes the perfect dish for busy families. My sister Anna came up with this recipe and first introduced me to it when she sent me a pot of soup after our first child was born over 10 years ago. We’ve been making it ever since and even made a Creamy Chicken Soup version!

Chicken Noodle Soup Ingredients

This Chicken Noodle Soup calls for traditional ingredients and a slight twist on the seasonings.

  • Chicken: The secret to super tender chicken without crazy long cooking times is using chicken thighs! You can use boneless or bone-in chicken. Thighs also provide extra flavor and don’t dry out like chicken breast does.
  • Broth: Our Homemade Chicken Broth is a delicious addition to this soup and provides a rich flavor. However, if you are in a pinch a low-sodium store-bought broth can work.
  • Vegetables: Onions and celery sauteed together provide the traditional base for chicken noodle soup flavor. Diced carrots are another traditional vegetable. You can also add any other fresh or frozen veggies you would like.
  • Seasonings: Dill and freshly-pressed garlic brighten the flavor palette and I love adding Mrs. Dash (no-salt seasoning).

Close-up of plump noodles, flavorful carrots, and moist shredded chicken in Chicken Noodle Soup

Pro Tip: When sauteing ingredients for soups, use oil in the pan instead of butter. Butter will solidify when you refrigerate the soup.

The Best Noodles for Soup

I love using nice spiral noodles or egg noodles in my chicken noodle soup. These noodles plump up nicely and make the soup feel really hearty compared to other noodle varieties. Make sure you don’t overcook your noodles, especially if storing the soup or they will get mushy.

For Gluten-Free Chicken Noodle Soup

This soup is so simple and easy to modify for different food intolerances. To make it gluten-free, just sub your favorite gluten-free noodles.

Easy Chicken Noodle Soup ready to serve with dill and freshly pressed garlic

Does Chicken Noodle Soup Cure a Cold?

Growing up, chicken noodle soup seemed to be the cure-all for any ailment. Interestingly, research shows that chicken soup has mild anti-inflammatory effects and can help clear nasal passages. Also, the broth helps hydrate you and the chicken is a delicious source of protein – both of which can help you feel better. While it may not cure all illnesses, Chicken Noodle Soup is a feel-good soup.

The Benefits of Homemade Broth

Homemade Chicken Broth adds a richness of flavor to any soup that cannot be beaten. Our Chicken Bone Broth is nutrient-dense and can help to improve overall health. When you cook the homemade broth in an instant pot – you can have this liquid gold in about 2 hours. It also makes all the difference in how good your soup tastes.

Easy Chicken Noodle Soup with plump tender noodles and juicy shredded chicken thighs

How to Make Easy Chicken Noodle Soup

This easy chicken soup takes about 30 minutes to make. The SECRET to amping up the flavor happens in the last 2 minutes of cooking. Adding dill and a pressed clove of garlic is what my Mother does for nearly all of her soups and I have adopted this in my own kitchen. It is a brilliant and easy way to make your chicken soup taste fantastic!

  1. Cook the Chicken: In a large soup pot, combine water, Chicken Broth, and salt. Bring to a boil then add chicken thighs and cook uncovered 20 minutes.
  2. Saute Veggies: In a large skillet saute onion and celery in oil until golden then add to the soup pot
  3. Add Noodles and Veggies: Add 1/2 lb pasta and sliced carrots to the pot and cook 15 min at a low boil.
  4. Shred Chicken: As the pasta cooks, remove thighs from the pot and shred with forks (discarding bones and fat), then add the chicken back to the pot.
  5. Season: In the last 2 minutes of cooking, add Mrs. Dash, dill, and press in 1 garlic clove, and add salt to taste. Simmer another minute then turn off the heat.

Picture collage of making Chicken Noodle Soup: creating the broth, adding the juicy chicken thighs, sauteing celery and onions, adding sliced carrots and noodles

Storing Leftover Chicken Noodle Soup

We love making a big pot of chicken soup and enjoying it throughout the week. Keep in mind, if the soup is stored too long, the noodles will turn mushy. If storing longer than 1-2 days, it’s best to store the soup and the noodles separately and recombine right before serving.

  • Refrigerated: Cool the soup completely and store covered in the refrigerator. Once noodles are in, the soup should be enjoyed within 2 days. The soup will keep up to a week if you store the noodles separately and combine when reheated.
  • To Freeze: If you plan to freeze the soup, wait to add the noodles when you reheat the soup. Chicken soup can be frozen up to 3 months.
  • Reheating: Recombine noodles and soup in a pot or microwave-safe bowl and heat to the desired temperature on the stovetop or in the microwave. If using uncooked noodles, reheat on the stove until the mixture boils and noodles are tender.

Delicious chicken noodle soup with homemade broth and crackers

More Delicious Soup Recipes:

We love soups, for the ease in preparation and their fun variety. Be sure to give some of our other popular soups a try. P.S. If you love chicken soup, our Creamy Chicken Noodle Soup is a must-try!

Easy Chicken Noodle Soup Recipe

4.94 from 104 votes
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Chicken Noodle Soup in a blue pot

This easy Chicken Noodle Soup recipe is exactly what you imagine when you think of homemade chicken noodle soup - soothing, warming, comforting and rich in flavor. It is loaded with juicy chicken and tender noodles.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $9-$12
Keyword: chicken noodle soup, chicken soup
Cuisine: American
Course: Soup
Calories: 232 kcal
Servings: 10 people

Ingredients

  • 4 chicken thighs skins removed (bone-in or boneless)
  • 4 cups chicken broth we used low sodium
  • 10 cups water
  • 2 Tbsp olive oil to saute vegetables
  • 1 medium onion finely chopped
  • 2 medium celery sticks finely chopped
  • 2 carrots sliced into rings
  • 1/2 lb rotini pasta
  • 3 Tbsp fresh or frozen dill
  • 1 tsp Mrs. Dash or your favorite salt-free seasoning
  • 1 Tbsp sea salt or to taste
  • 1 garlic clove pressed

Instructions

  1. In a large soup pot, combine 10 cups water with 4 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top. 

  2. In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.

  3. Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.

  4. While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.

  5. Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy!

Nutrition Facts
Easy Chicken Noodle Soup Recipe
Amount Per Serving
Calories 232 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 44mg15%
Sodium 783mg34%
Potassium 279mg8%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 2085IU42%
Vitamin C 1.7mg2%
Calcium 26mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Donna
    February 9, 2017

    Can this soup be frozen?

    Reply

    • Natasha
      natashaskitchen
      February 9, 2017

      Yes, this should freeze just fine. All of the ingredients are freezer friendly.

      Reply

  • Jan
    February 1, 2017

    I am usually a disaster in the kitchen ….. But this recipe is so easy to follow and delicious to eat ….. Thank you so much 😀 🙏

    Reply

    • Natasha's Kitchen
      February 1, 2017

      You’re welcome Jan!! I am glad to hear you love the recipe! Keep it up 🙂

      Reply

  • Irina
    January 31, 2017

    This soup is soooo good! Easy and delicious! Using boneless, skinless chicken thighs is brilliant – they’re tender and moist. I will make this recipe again.

    Reply

    • Natasha's Kitchen
      January 31, 2017

      I’m glad you love it Irina! Thanks for sharing 🙂

      Reply

  • Sue
    January 29, 2017

    Oh, forgot to ask which Mrs. Dash you used in the soup? Thanks Sue

    Reply

    • Natasha
      natashaskitchen
      January 30, 2017

      Hi Sue, it was just the original Mrs. Dash seasoning, but you can substitute with others. I’ve tried the garlic flavored one with great results as well 🙂

      Reply

  • Sue
    January 29, 2017

    Hi Natasha~do you ever use broth from the wax boxes that they sell at the grocery store? Do you prefer using the paste or something else? I have been using the boxes but wondered if the paste you use tastes better than the box, also does the paste just come in chicken or do they do a beef? I did make your soup and it is the only one I do now it is really easy and tasty! Thanks Sue

    Reply

    • Natasha
      natashaskitchen
      January 30, 2017

      Hi Sue, I used to use the paste until I found out there is a msg-like ingredient that is hidden even though it is labeled “organic” which irritated me, so I switched to the organic chicken broth in the wax boxes sold at Costco and it has been working well. I’m so happy you enjoy the soup!! 🙂

      Reply

  • Jenny Zen
    January 27, 2017

    Very good chicken noodle soup! My whole family enjoyed it. Thank you!

    Reply

    • Natasha's Kitchen
      January 28, 2017

      I am happy to hear your family enjoy the recipe as much as mine does!!

      Reply

  • Tiffany
    January 27, 2017

    I’ve never made chicken noodle soup until now. It was very delicious and I just wanted to thank you so much for this recipe!! 🙂

    Reply

    • Natasha's Kitchen
      January 27, 2017

      You’re welcome Tiffany! Your review put a smile on my face! 🙂

      Reply

  • Tonya
    January 17, 2017

    Best chicken noodle soup I’ve had!!! Thank you! It’s so simple and turns out delicious, whole family loved it.

    Reply

    • Natasha's Kitchen
      January 17, 2017

      I am glad to hear your family enjoys it as much as mine does! Thank you for sharing Tonya! 🙂

      Reply

  • Lidia
    January 16, 2017

    Could you make this using chicken breast instead of chicken thighs?

    Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      Hi Lidia, I think chicken tenders would work better with this method. Chicken breast should be either cooked quickly or cooked a long time. Anything in between can end up tough to chew. I would simmer chicken breast about 1 hour, or add it at the end and cook until chicken breast is cooked through. Chicken thighs are much more forgiving and easy to chew because it is dark meat.

      Reply

  • Inna
    January 10, 2017

    Can I use drumsticks instead of chicken thighs?

    Reply

    • Natasha
      natashaskitchen
      January 10, 2017

      Hi Inna, yes that would work fine. If you’re using drumsticks, you can benefit from having it be a bone broth and cook the drumsticks longer – I would do about an hour to infuse the broth with even more flavor. It will be delicious 🙂

      Reply

  • Zanda
    January 9, 2017

    Perfect for Latvian winters. When it’s cold and snowing outside and you just want to chill with a hot soup. Warms you up and tastes like home. As always an A+ recipe 🙂

    Reply

    • Natasha's Kitchen
      January 9, 2017

      It sure hits the spot, doesn’t it!!! Thank for sharing your review Zanda!

      Reply

  • Mantra Gayatri
    January 5, 2017

    I tried this receipe Natasha and i LOVE it ,really delicious.my whole family also enjoyed the meal

    Reply

    • Natasha's Kitchen
      January 5, 2017

      I am so glad your family enjoys it as much as mine does!! 🙂

      Reply

  • Sondra Clark-Akpobome
    January 4, 2017

    Really enjoyed this recipe…. I’m a bit of a southern girl , so I couldn’t help but add some green onions , and some chopped fresh baby spinach . I think added a great flavor , and color to the dish

    Reply

    • Natasha's Kitchen
      January 4, 2017

      Mmmm,sounds good! Glad you enjoyed it!

      Reply

  • Terri
    December 18, 2016

    Your step by step instructions were perfect, this was super easy and the best part, the soup is delicious.

    Reply

    • Natasha's Kitchen
      December 19, 2016

      Thank you for sharing Terri! I am glad you loved it!

      Reply

  • Kathy Winn
    December 17, 2016

    If i use Better than Bullion(sp), do I change the amount of water or does it stay at 10 cups? Thank you.

    Reply

    • Natasha
      natashaskitchen
      December 17, 2016

      Hi Kathy, if using the better than bouillon paste, you will essentially be making your own broth so you will use 15 cups of water total plus 5 tsp of BTB paste. This substitution will be the same thing as adding 10 cups water + 5 cups broth.

      Reply

      • Kathy Winn
        December 17, 2016

        Thank you for responding to my question. I will definitely try this recipe!!

        Reply

  • Esther
    December 7, 2016

    Oh my goodness, this is delicious! I’m down with the flew and was craving some comfort food, which lead me to this recipe. This beats the Dutch chicken soup we have here in the Netherlands. Already feeling better 🙂

    Reply

    • Natasha
      natashaskitchen
      December 7, 2016

      Thank you for sharing your wonderful review. I’m so glad you’re feeling better! I hope you recover fully soon! 🙂

      Reply

  • Jaclyn Alvarado
    December 6, 2016

    What is dill?

    Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Dill is an herb, available in most of the grocery stores.

      Reply

  • Diane
    December 1, 2016

    Hi there. Just one question. Do you ever cook pasta separate to keep the soup from becoming too starchy? I’ll be making this for guests tomorrow and I can’t wait. Mom always swore on using thighs for CNS. Thanks so much for the recipe. I’ll let you know how it goes.
    Thanks again
    Diane Renee.

    Reply

    • Natasha
      natashaskitchen
      December 1, 2016

      Hi Diane, I always just cooke them in the pot with everything and I have found that it’s never enough starch to thicken the soup. It’s just time saving to do it all in one pot. When cooking rice for soup, you would want to cook that separately 🙂

      Reply

  • Jessica
    November 29, 2016

    my first attempt at noodle soup and this is sooo good!! I halved the recipe since it’s for only me. Instead of chicken I used leftover turkey from Thanksgiving! However, I don’t have and couldn’t find dill so I did without. Awesome recipe and I’m so glad im came across it 🙂

    Reply

    • Natasha
      natashaskitchen
      November 29, 2016

      That is so great!! Thank you for sharing your wonderful review! 🙂

      Reply

  • Megan
    November 22, 2016

    If I were to use white rice instead of noodles, do I cook the rice separately and add when wanted? or put in uncooked rice and cook for a long as the pasta would in the soup? My boyfriend hates noodles.

    Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      Hi Megan, it’s best to cook the rice separately since it absorbs so much water – I would suggest cooking it in chicken broth instead of water for best flavor. You might try this: Bring 1 1/2 cups broth to a boil, add 3/4 cup rice and bring to a boil then reduce heat to low, cover and cook until rice absorbs broth (about 20 minutes) then add it to the soup at the end.

      Reply

  • Erin
    November 15, 2016

    I am eating this right now, and it’s delicious. The flavors are really bright and lovely, so I think it’s a soup for all seasons. I used 12 oz broad egg noodles and undercooked them so I hope they hold up to reheating. I think when I make it again I’ll use half the onion and double the celery. I also need a larger pot!

    Reply

    • Natasha
      natashaskitchen
      November 16, 2016

      I’m so happy you enjoyed it!! I think the egg noodles should be fine. I’ve never had any issues with reheating soups with egg noodles and I love that you used egg noodles. 🙂

      Reply

  • Traci
    November 13, 2016

    Fantastic! I loved the chicken thighs in this soup, which I’ve never used before. They definitely make the difference. I cooked mine separately to cut down on some of the fat. I didn’t have fresh dill, so I used the dry and it added a really good flavor. Simple and delicious!

    Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      Traci, thank you for such a nice review on the recipe, I’m so glad to hear that 😀.

      Reply

  • Anna D
    November 10, 2016

    I like this more than its sister, the creamy chicken noodle .. lol (I do love that one too)

    Its very yummy, and exactly how chicken soup should taste. . Mmm mmm , home run!

    Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Anna, thank you again for another great review, I’m very happy to hear that 😬.

      Reply

  • Candace Stapinski
    November 7, 2016

    I’ve been looking for a new chicken soup recipe for awhile, and this is it! Made it tonight and it was a hit with my husband and 2 teenage daughters. Made it just as stated…even used BTB. Yum!!!

    Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      That is so awesome!! Thank you for sharing your awesome review! 🙂

      Reply

  • LarryC
    October 29, 2016

    Hi – I use chicken breasts and trim off the excess skin but leave on the fat. I don’t add the pasta (wide noodles, rotini, rigatoni) until the soup/chicken is finished…and let sit overnight. This allows the pasta to absorb the chicken stock without becoming overcooked while the soup is being cooked.

    I prefer to cook the soup/chicken for at least 2 hrs (covered) on lowest heat setting until the meat is easily separated from the bones with a fork.

    Fresh ground coarse pepper is preferred over added salt 😉 And…don’t forget the lard biscuits!

    Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      Larry, thank you for sharing your version of the recipe. I really like the idea of adding pasta after the soup is done and let it sit overnight 😁.

      Reply

  • alexandra shaw
    October 29, 2016

    always happy when i see an email coming from you!
    i need to make meals ahead…at what point would you freeze this recipe…just the broth, broth and vegetables, or after the noodles are cooked?
    thank you so much.
    alexandra

    Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      I haven’t tried freezing the soup, but I think it would freeze well even when it is all completely made. 🙂 thank you so much for subscribing!

      Reply

  • Maggie
    October 21, 2016

    Hello! I’m wanting to try this, but confused on the 10 cups of water and 5 cups of chicken broth. I have the same “Better than Bouillon” chicken base you have shown in your picture. Do I use that to make the 5 cups of chicken broth and then add an additional 10 cups of water? Seems like a lot of water! Any help would be great! Thanks, Maggie

    Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      Hi Maggie, I use the BTB to make broth, so I make 5 cups of broth and add 10 cups water. You can use all broth if you want to but it isn’t necessary. Those are the proportions I use. You can also cut down the water if you want a heartier soup with less liquid, but make sure you add seasoning to taste 🙂

      Reply

  • Lori
    October 12, 2016

    This soup was perfect! My family loved it and I enjoyed making it . The fresh dill and shredded carrots, in addition to chopped carrots was a great twist! I will certainly make this soup again.

    Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      I’m so happy you enjoyed it and thank YOU for the wonderful review! 🙂

      Reply

      • Lori
        October 17, 2016

        I am making the creamy version of this chicken rotini soup tomorrow afternoon for dinner tomorrow evening… I am excited to taste the difference a little heavy cream can make. Thx for posting it, I will rate it after my family tries it!

        Reply

  • Jen
    October 12, 2016

    Yum I’m not much of a chicken soup fan but I wanted to try this one out. It was easy and delicious! The only change I made was didn’t use low sodium broth and I put less dill (1 tsp dried). I might add some parsley in it next time but it really is perfect as is. Thanks for a great chicken soup recipe!

    Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      Hi Jen! Thank you for the wonderful review :). I’m so happy you liked it!

      Reply

  • Dawn
    October 3, 2016

    Is it really 3 tablespoons of dill. Couldn’t find fresh or frozen so used dried.

    Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      The substitution is 1 tsp of dried dill for every 1 Tbsp of fresh dill. I would add it to taste if using dried dill since the flavor isn’t quite the same. Start with 1 tsp of dried dill and add more to taste.

      Reply

      • Dawn
        October 3, 2016

        Thank you! I ended up adding 1Tbsp of the dried. It was delicious. My guys really liked it. Perfect for a cold fall evening. Will be making this again & again!

        Reply

        • Natasha
          natashaskitchen
          October 3, 2016

          I’m so glad you enjoyed it!!

          Reply

      • Shanna
        November 5, 2016

        That was my question also. Thanks for the fresh vs dried tip. This looks yumny. Usually make this with egg noodles and they sometimes end up mushy. I bet the rotini will stand up better.

        Reply

  • ElleeS
    October 1, 2016

    Made this for guests and doubled recipe. Rave reviews. Made without the dill because didn’t know how they’d like it, but will try it next time. Also used gluten free rice noodles (fettuccini style broke pun up into fourths) and subbed vegetable broth for half the chicken broth. I love the sauteed vegetables – makes a big difference in the depth of flavor. This is a keeper! Thank you!

    Reply

    • Natasha
      natashaskitchen
      October 2, 2016

      I’m so happy you loved it!! Thanks for sharing that with us 🙂

      Reply

  • Rosemarie Fiore
    September 27, 2016

    I made this soup tonight. It is fabulous. The addition of dill and sautéing the veggies beforehand takes it over the top. I was looking for a delicious go-to chicken soup. I finally found it! Thanks!

    Reply

    • Natasha
      natashaskitchen
      September 27, 2016

      You are welcome Rosemarie and thank you for sharing such a nice review 😀.

      Reply

  • Neil Ramskill
    September 17, 2016

    Never made soup until this one and will probably never make any other. A gorgeous soup, with crusty tiger bread.

    Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Neil, thank you for such a nice review, I’m so happy to hear that 😁.

      Reply

  • anya
    September 14, 2016

    Hi Natasha. Which Mr.dash do you use, I just went online to see how the package look like ( so I know what to look for at the store) and there are so many different ones.

    Reply

  • emily
    September 13, 2016

    I need to buy a pot for soup because when i make soup its a lot to feed everyone, do you have any suggestions for some good pots?

    Reply

    • Natasha
      natashaskitchen
      September 13, 2016

      Hi Emily, I love making soup in my large dutch oven pot or a good stainless steel thick/heavy bottomed pot. I have the Kirkland signature stainless pot from a set and it works well 🙂

      Reply

  • Brittany Hartmeyer
    August 20, 2016

    We love this soup! Do you happen to have the nutritional info??

    Reply

    • Natasha
      natashaskitchen
      August 20, 2016

      Hi Brittany, I’m so happy you love it :). Due to time constraints, we don’t usually provide nutritional info for our recipes. Have you tried caloriecount.com? You can use their recipe analyzer and past the list of ingredients into it to get nutritional info.

      Reply

  • krysta
    May 20, 2016

    I simple cant tell you how much my family and I love this recipe. I have made many different chicken soups with mix results and difficulties. This is by far the best! I love that it’s so simple and gosh darn delicious. I have 4 girls from 7yrs – 19months and they all love. My husband ( who had to reheat- thanks for the olive oil tip by the way) was scrounging left over bowls for more haha. I made this yesterday and now am making it again for my father who had his first round of chemo. We just cant thank you and your sister enough. God bless and thanks for giving us the good old home cooking comfort food again!

    Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      Thank you so much for sharing that with us! I’m so happy you all are enjoying the soup :). Blessings to you and your father also!

      Reply

  • Tammy
    May 9, 2016

    This looks soo good! I was just wondering…I see in the pictures that you use better than boullion (which I love). When do you add that?

    Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      Great question! I use that to make the chicken broth so I add it at the beginning with the water. So what you could do is add 15 cups water then 5 tsp of better than bouillon along with the salt. 🙂 enjoy!

      Reply

  • Meg
    April 1, 2016

    I love this recipe. The chicken thighs give the soup a fantastic flavor. Also, thank you for the tip on olive oil, this has changed my chicken soup forever!
    Thank you-Meg

    Reply

    • Natasha
      natashaskitchen
      April 1, 2016

      You are very welcome Meg 😁. I’m so glad you love the recipe!

      Reply

  • Suzanne Gravito
    March 30, 2016

    Can I use 10 cups of Campbell’s chicken broth (in carton) instead of water?

    Reply

    • Natasha
      natashaskitchen
      March 30, 2016

      Yes, just keep in mind that may be saltier so adjust the amount of salt to taste 🙂

      Reply

  • Tina
    March 8, 2016

    This was awesome! Rave reviews from my littles and big ones.

    Reply

    • Natasha
      natashaskitchen
      March 8, 2016

      Oh I’m so so happy to hear that!! Thanks for sharing that with me 🙂

      Reply

  • Mike B
    March 6, 2016

    Amazing soup. I also added bay leaves for the chicken boil and herb de provence that I picked up at costco. It is so hearty and has great flavour. This is a keeper for sure

    Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      Mike, I’m so happy you enjoyed that 😀. Thank you for sharing that with us!

      Reply

  • Kelly
    February 25, 2016

    Just turned 50….want to say “Best chicken noodle soup ever!!!!” I love to cook and have tried lots of recipes.I think maybe it’s the dill????????
    Thanks a bunch!!!!
    And thanks to your sister!! (Aren’t sisters GREAT?)

    Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      That’s awesome and Happy Birthday!! Yes sisters are such a blessing 🙂

      Reply

  • Jean Thompson
    January 27, 2016

    In your Easy Chicken Noodle Soup Recipe, I think you should add these two items into the ingredient section: 10 cups water and 5 cups chicken broth. Thank you.

    Reply

    • Natasha
      natashaskitchen
      January 27, 2016

      Thank you! I didn’t realize I had left the water out.

      Reply

  • Joanne
    January 6, 2016

    Thanks for this great recipe. Do you think one could do it in a crockpot? It’s easier for me to get dinners together when kids are in school. 🙂

    Reply

    • Natasha
      natashaskitchen
      January 6, 2016

      Hi Joanne, I haven’t tested it that way so I can’t offer up much advice on cook time in a crock pot but I think it would work. I would still sauté on a pan (step 2) and then add sautéed ingredients to the crock pot.

      Reply

      • Joanne
        January 7, 2016

        Thank you so much!

        Reply

  • Jessica
    January 5, 2016

    I just made the chicken noodle soup! I didn’t have celery so I used 1 green pepper. I added some celery powder, a tbsp. Of herbs de provenance. Lots of salt and pepper. It turned out yummy!

    Reply

    • Natasha
      natashaskitchen
      January 5, 2016

      I’m so happy you liked it! thanks Jessica 🙂

      Reply

  • Amber
    January 2, 2016

    Would it be okay to use boneless chicken breast tenders? All I have at the house, it’d save me a trip to the store.

    Reply

    • Natasha
      natashaskitchen
      January 2, 2016

      Hi Amber! I made this soup with tenders this past weekend and it tasted great but tenders are still a little tougher/chewier than chicken thighs, but it does work with tenders.

      Reply

  • Liz
    December 23, 2015

    Have you tried freezing leftovers? Just curious how it was when thawed out. We made it once already for a party and it was delicious!

    Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Hi Liz! We haven’t tried freezing it because it always gets eaten up :), but I do think it would work well to freeze this soup.

      Reply

  • Tara
    December 22, 2015

    Loved this! I made a few alterations because I like super hearty soup. Added an extra cup of chicken broth, as well as 2 bay leaves (added to broth from the beginning). Also used about 6 celery stalks. I added the entire 12 oz bag of egg noodles. At the end, in addition to the dill, I used about 3 tbsp of parsley, poultry seasoning (didn’t have Mrs. Dash), kosher salt & pepper. I also had some left over green onions so I just threw those in at the end. Everyone loved it!

    Reply

    • Natasha
      natashaskitchen
      December 22, 2015

      Mmm your super hearty soup sounds wonderful! You’re making me hungry 🙂

      Reply

  • Cheryl
    November 21, 2015

    This looks wonderful and will make it this weekend. Do we really use 10 cups of water plus 5 cups of broth? That seems like a lot of liquid. I don’t think I have a large enough pot.

    Reply

    • Natasha
      natashaskitchen
      November 21, 2015

      You can cut down the water if you like. We are used to making big pots of soup for big families. Just make sure to season to taste. 🙂

      Reply

  • Andrew Anderson
    October 5, 2015

    This is the very best chicken noodle soup I tasted in my Life,,,So robust and flavorful,,chicken thighs are the best.

    Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      Andrew, thank you for such a great review and I’m glad you love it :).

      Reply

  • Lyndsay G.
    October 4, 2015

    This is my first try at making Chicken Noodle Soup. I am not that great of a cook. But since I am getting married next fall, I figured I better learn how to cook something. I can’t have my hubby cooking every night, can I ? Lol. The recipe was very easy to follow. I can’t wait to give it a try!!

    Reply

    • Natasha
      natashaskitchen
      October 4, 2015

      Congratulations on being engaged! I’m so excited for you 🙂

      Reply

  • Jen
    September 23, 2015

    I made this tonight. Hubby and oldest child are both sick. They all loved it. I cut the carrots into heart shapes and used a homemade turkey stock from the freezer. Everyone is looking forward to finishing the leftovers for lunch tomorrow.

    Reply

    • Natasha
      natashaskitchen
      September 23, 2015

      That’s so sweet that you cut the carrots into hearts :). I hope your family gets better soon! I’m so happy to hear everyone loved it :).

      Reply

  • Iman Kobeissi
    September 16, 2015

    I have made this many times, so delicious! This is on the menu for tonight with you mushroom/chicken casserole 🙂

    Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      Sounds like an amazing dinner! Thank you for the awesome review!

      Reply

  • Chloe
    May 11, 2015

    This soup is great, we love it although I add kidney beans, too because my kids don’t like chicken (they leave it for the grown ups).

    Reply

  • Karina Romarniuc
    April 30, 2015

    I loveee this soup thank you for the recepie I will try this one

    Reply

    • Natasha
      natashaskitchen
      April 30, 2015

      You’re so welcome Karina 🙂

      Reply

  • VitaliyaC
    April 27, 2015

    Natasha , I love this soup it’s the perfect easy recipe. I just have one question. Every time I make the soup after bout 2-3 hours the noodles get so big and my soup turns into pretty much a pasta dish lol. Is that normal ? Or am I doing something wrong .

    Reply

    • Natasha
      natashaskitchen
      April 27, 2015

      It depends on the kind of noodles you’re using, some get larger than others. My sister uses a gluten-free noodle that really expands. I like my noodles plump in my soup, but if it is too much for you, you can reduce the amount of pasta in the recipe.

      Reply

  • Irene
    April 23, 2015

    I made this for dinner tonight and everyone loved it! I love the swollen noodles in them! (one thing I forgot to add was the sliced carrots, even though I had them ready and all) haha but was still amazing!

    Reply

    • Natasha
      natashaskitchen
      April 23, 2015

      The carrots are nice in there and make the soup prettier but I’m glad you still enjoyed it :). I love the swollen noodles too!

      Reply

  • ST
    April 18, 2015

    Made this today and its just simply the best. Dill- just makes it fresh and yum!

    Thank you!

    My 5 and 2 year old slurpped every wee bit!

    Reply

    • Natasha
      natashaskitchen
      April 19, 2015

      That is the best thing when kids love what you make. 🙂

      Reply

  • ST
    April 18, 2015

    Made this today and its just simply the best. Dill- just makes it fresh and yum!

    Thank you!

    Reply

    • Natasha
      natashaskitchen
      April 19, 2015

      I am so happy you love the recipe. Thank you so much for sharing that with me. Eugene

      Reply

  • alena h.
    April 14, 2015

    I made his soup twice already, except I omitted celery and added some ppotatoes because that’s how we like it. Very delicious. I was wondering which Mrs.Dash seasoning do you use for your soup? Thanks!

    Reply

    • Natasha
      natashaskitchen
      April 14, 2015

      I use either the original Mrs. Dash or the garlic flavored one :). I’m so glad you are enjoying the recipe 🙂

      Reply

  • Katie Kelley
    April 3, 2015

    I was wondering, if I could use chicken drumstick instead of the chicken things?

    Reply

    • Natasha
      natashaskitchen
      April 3, 2015

      Yes, that should work fine, just remove the skins prior to adding them 🙂

      Reply

  • Liudmila
    April 1, 2015

    I made for dinner today this soup and my family loved it. Thank you, Natasha.

    Reply

    • Natasha
      natashaskitchen
      April 1, 2015

      I’m so happy to hear that! Thanks so much for sharing that with me 🙂

      Reply

  • Natalia
    March 31, 2015

    Delicious! Both me and my husband love it! Thank you!!

    Reply

    • Natasha
      natashaskitchen
      March 31, 2015

      I’m so happy to hear that! Thanks Natalia 🙂

      Reply

  • Anna
    March 27, 2015

    Thanks Natasha,My sister made it it was delicious!!!

    Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      I’m so happy you liked it! 🙂

      Reply

  • Alla
    March 27, 2015

    Thank you for this recipe, this is exactly what I was looking for and it was on the main page. Saved my day! :]

    Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      That’s awesome!! Thanks Alla :). I’m glad it saved your day 😉

      Reply

  • Lauren
    March 27, 2015

    Looks like some wonderful chicken noodle soup! Thanks for sharing the recipe.

    Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      Thank you Lauren :).

      Reply

  • Vika
    March 26, 2015

    Just made this for dinner. Yum! Super easy and very very good! 🙂
    Thank you so much for sharing your sister’s recipe.

    Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      You are welcome Vika and thank you for writing great review 🙂

      Reply

  • Aly Y
    March 26, 2015

    Made this today;) its super easy to make and very yummy. My sister was over at my house today and she asked for seconds:) thanks for the recipe

    Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      You are welcome Aly and thank you for the great review:)

      Reply

  • Coco in the Kitchen
    March 26, 2015

    I am not a soup connoisseur, but
    chicken soup is both easy and very comforting,
    when you’re miserable with a cold or it just happens to be a chilly night.

    Reply

    • Natasha
      natashaskitchen
      March 26, 2015

      I absolutely agree. There’s nothing like homemade chicken soup to warm you up 🙂

      Reply

  • Katy | Her Cup of Joy
    March 26, 2015

    This soup looks delicious, the chicken thighs add a lot of flavor to the soup. Love how simple it is 🙂

    Reply

    • Natasha
      natashaskitchen
      March 26, 2015

      It really does add great flavor! Thanks Katy 🙂

      Reply

  • Dana
    March 25, 2015

    I love Chicken Noodle Soup! Your recipe it’s a must try! Thanks for sharing!

    Reply

    • Natasha
      natashaskitchen
      March 25, 2015

      You’re so welcome and I hope you love it!

      Reply

  • Oksana
    March 24, 2015

    Thank you for the recipe. Couldn’t come at a better time. I just made a quick dinner soup. Loved it. Normally I don’t use big noodles in the soups, but the rotini was perfect.

    Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      Thank you for the great review! 🙂 I love that the rotini are easy for kids to eat. They fit just right in the spoon 🙂

      Reply

  • Valeriya
    March 24, 2015

    This soup looks delicious!!! I will make it tonight 🙂

    Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      I hope you absolutely love it. It’s so simple and tasty. I love having this as leftovers in the fridge too.

      Reply

      • Valeriya
        March 25, 2015

        As I promised I made this soup tonight! It turned out to be very tasty!!! This soup is very light and easy to make! Great for spring time! My family loved it 🙂

        Reply

        • Natasha
          natashaskitchen
          March 25, 2015

          I’m so happy you and your family enjoyed it! 🙂

          Reply

        • Tom @ Raise Your Garden
          March 26, 2015

          I’ll have to give this soup a try then. I like when I hear people make a recipe and it worked for them. Wifes not feeling the best, should make it for her. Thanks.

          Reply

          • Natasha
            natashaskitchen
            March 26, 2015

            I hope you and your wife love the soup and I hope she feels better soon!!

  • Anna Radchenko
    March 24, 2015

    SO funny that you posted this today! This is pretty much the EXACT same chicken soup recipe I use, and it is on the weekly menu plan for TONIGHT! 🙂 Love it.

    Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      Ha ha! That’s awesome. 🙂 Great minds think a like 😉

      Reply

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