Easy Chicken Noodle Soup Bowl

This easy chicken noodle soup is the ultimate comfort food that comes together in just one pot. It’s loaded with tender shredded chicken, hearty egg noodles, and plenty of fresh vegetables that make every spoonful satisfying. Whether you’re nursing a cold or just craving something warm and homey, this recipe delivers exactly what you need.

I still remember the first time I made chicken noodle soup from scratch instead of opening a can. The aroma of herbs simmering with tender chicken filled my kitchen, and I knew I’d never go back. This easy chicken noodle soup recipe has become my go-to whenever someone in my family needs comfort or we just want a wholesome meal without fussing. You can have this hearty, nourishing soup on the table in about 40 minutes. With simple ingredients like chicken breasts, egg noodles, and fresh vegetables, this one-pot wonder proves that homemade doesn’t have to be complicated.

What You’ll Need for This Homemade Chicken Soup

I always use fresh vegetables for the best flavor, but frozen works in a pinch when you need dinner fast. Fresh thyme really makes a difference here because it adds an herby brightness that dried herbs just can’t match.

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 cup sliced carrots
• 1 cup diced celery (include the leaves for extra flavor)
• 2 tablespoons minced garlic
• 8 cups chicken broth or stock (I prefer low-sodium so I can control the salt)
• 2 pounds boneless, skinless chicken breasts or thighs
• 2 teaspoons freshly cracked black pepper
• 1½ teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon minced fresh thyme
• 2 bay leaves
• 6 oz egg noodles or your favorite small pasta noodles

Bone-in chicken creates even richer flavor, though it does add a few minutes to prep time when you remove the bones before shredding.

How to Make the Best Chicken Noodle Soup

Step 1: Heat the olive oil in a large dutch oven over medium heat. Add the diced onion, sliced carrots, and diced celery, then sauté for 4 minutes until the vegetables begin to soften and the onion turns translucent.

Step 2: Stir in the minced garlic and sauté for an additional minute until fragrant. Watch carefully so the garlic doesn’t burn.

Step 3: Pour in the chicken broth and add the chicken breasts, black pepper, kosher salt, dried oregano, fresh thyme, and bay leaves. Bring the mixture to a simmer over medium-low heat.

Step 4: Once simmering, cover the pot with the lid slightly askew (leave about a 1-inch gap) to allow steam to escape. Cook for about 15 minutes until the chicken is tender and easily shreds with a fork. The internal temperature should reach 165°F.

Step 5: Using two forks, shred the chicken directly in the broth. You can make larger or smaller pieces depending on your preference. I like bigger chunks for a heartier texture.

Step 6: Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until the pasta reaches al dente. Don’t overcook them because they’ll continue softening in the hot soup even after you turn off the heat.

Step 7: Remove the bay leaves and serve the soup warm. Garnish with fresh chopped parsley for a pop of color and fresh flavor.

Here’s something I learned the hard way: if you’re meal prepping, store the noodles separately from the soup to prevent them from getting mushy. Just add them when you reheat individual portions.

Perfect Pairings for Your Chicken Soup

This easy chicken noodle soup pairs beautifully with crusty bread or simple sides that complement its comforting flavors.

Crusty French Bread: Perfect for dipping into the rich broth and soaking up every last drop of flavor. The crispy crust contrasts beautifully with the soft noodles.

Air Fryer Grilled Cheese: The melty, buttery sandwich adds richness and makes this meal feel extra indulgent. Kids especially love this combo.

Saltine Crackers: A classic pairing that adds a satisfying crunch without overpowering the soup’s delicate flavors. Keep a bowl on the table for easy serving.

Simple Garden Salad: Light and fresh greens balance the hearty soup and add extra nutrients to your meal, especially during winter months.

More Nourishing Noodle Soups to Warm Your Soul

This easy chicken noodle soup delivers classic American comfort, but there are so many other delicious noodle soups worth exploring when you’re craving something warm and satisfying. For a plant-based alternative that’s equally comforting, the Vegan Vegetable Noodle Soup uses celery root and parsley root to create a deeply flavorful, oil-free broth with angel hair noodles. When you want to venture into Asian-inspired flavors, the Quick Chicken Ramen transforms instant noodles into restaurant-quality bowls with ginger, garlic, and sriracha in just 20 minutes.

For more traditional ramen experiences, try the Easy Ramen Noodle Soup with its miso-based broth and customizable toppings, or the hearty Tasty Ramen Noodle Soup Recipe packed with shredded chicken and fresh vegetables. For an authentic Vietnamese experience, the Pho Ga Vietnamese Chicken Noodle Soup offers crystal-clear golden broth infused with star anise and charred ginger that’s absolutely worth the extra effort.

Keeping Your Soup Fresh

Store leftover easy chicken noodle soup in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making leftovers taste even better the next day.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 1-minute intervals, stirring between each heating. Add a splash of chicken broth if the soup has thickened too much.

One thing I always do: freeze the soup in single-serving portions for up to 3 months. Store the noodles separately if you’re planning to freeze because they can become mushy when thawed. Just cook fresh noodles when you reheat the soup for the best texture.

Your Chicken Soup Questions Answered

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