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.
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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 nutritious, 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).
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.
The Benefits of Homemade Broth
Homemade Chicken Broth adds rich flavor to any soup or recipe that calls for chicken stock or broth. According to Medical News Today (2023), bone broth is highly nutritious and may help reduce inflammation and improve gut health.
When you cook the homemade broth in an instant pot – you can have it ready in about 2 hours. It also makes all the difference in how good your soup tastes.
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!
- 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.
- Saute Veggies: In a large skillet saute onion and celery in oil until golden then add to the soup pot
- Add Noodles and Veggies: Add 1/2 lb pasta and sliced carrots to the pot and cook 15 min at a low boil.
- 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.
- 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.
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.
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!
- Zuppa Toscana: popular Olive Garden copycat!
- Beef Stew: delicious slow-roasted flavor
- Potato Soup: cheesy, creamy base with bacon
- Broccoli Cheese Soup: quick and easy comfort food
- Chicken and Rice Soup: packed with flavor
Easy Chicken Noodle Soup Recipe
Ingredients
- 4 chicken thighs, skins removed (bone-in or boneless)
- 8 cups chicken broth, we used low sodium
- 6 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
- 6 oz 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
- In a large soup pot, combine 6 cups water with 8 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.
- 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.
- Add 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.
- 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.
- 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 Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I am enjoying a bowl of this flavorful soup as I write this review. I love it. It turned out really delicious. I added fresh garlic and zucchini. Thank you for posting this recipe.
You’re welcome Ari! I’m happy to hear you enjoy the recipe!
Thanks for this recipe! I love it and it’s so easy to make.
You’re welcome Vanessa! I’m happy to hear you love the recipe! 😀
I really liked this recipe. I added oregano and different spices to include a little bit of minced garlic. My family and I loved it.
I’m happy the entire family loves the recipe! Thanks for sharing your awesome review Diana!
The best chicken soup I’ve ever had! Super easy too! Thanks for sharing
That’s so great to hear Melanie! Thanks for sharing 🙂
Best homemade chicken soup we ever had! Thank you for sharing 😊😊
You’re welcome Carol Ann! Thank you for sharing 🙂
Can this soup be frozen?
Yes, this should freeze just fine. All of the ingredients are freezer friendly.
I am usually a disaster in the kitchen ….. But this recipe is so easy to follow and delicious to eat ….. Thank you so much 😀 🙏
You’re welcome Jan!! I am glad to hear you love the recipe! Keep it up 🙂
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.
I’m glad you love it Irina! Thanks for sharing 🙂
Oh, forgot to ask which Mrs. Dash you used in the soup? Thanks Sue
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 🙂
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
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!! 🙂
Very good chicken noodle soup! My whole family enjoyed it. Thank you!
I am happy to hear your family enjoy the recipe as much as mine does!!
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!! 🙂
You’re welcome Tiffany! Your review put a smile on my face! 🙂
Best chicken noodle soup I’ve had!!! Thank you! It’s so simple and turns out delicious, whole family loved it.
I am glad to hear your family enjoys it as much as mine does! Thank you for sharing Tonya! 🙂
Could you make this using chicken breast instead of chicken thighs?
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.
Can I use drumsticks instead of chicken thighs?
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 🙂
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 🙂
It sure hits the spot, doesn’t it!!! Thank for sharing your review Zanda!
I tried this receipe Natasha and i LOVE it ,really delicious.my whole family also enjoyed the meal
I am so glad your family enjoys it as much as mine does!! 🙂
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
Mmmm,sounds good! Glad you enjoyed it!
Your step by step instructions were perfect, this was super easy and the best part, the soup is delicious.
Thank you for sharing Terri! I am glad you loved it!
If i use Better than Bullion(sp), do I change the amount of water or does it stay at 10 cups? Thank you.
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.
Thank you for responding to my question. I will definitely try this recipe!!