Introduction

There’s a reason chicken noodle soup is the first thing people crave when they want comfort. It’s warm, soothing, simple, and somehow always feels like the right answer—whether you’re looking for a quick weeknight meal, a cozy lunch, or something gentle and satisfying. This Quick-and-Easy Chicken Noodle Soup keeps the process straightforward while still delivering that classic flavor you expect: a fragrant broth, tender vegetables, soft egg noodles, and shredded chicken in every spoonful.

What makes this version especially practical is how fast it is. Instead of starting from raw chicken or simmering for hours, you use cooked chicken and a carton of broth. You still build flavor the traditional way—by sautéing carrots, celery, and onion in butter first—so the soup tastes homemade, not like “just broth with noodles.” In under an hour, you get a pot of soup that feels comforting, balanced, and perfect for leftovers.

Why You’ll Love This Recipe

• Fast comfort food: Ready in about 40 minutes with minimal prep.

• Homemade taste, short method: Sautéed vegetables create a richer base than tossing everything in at once.

• Great for leftovers: Perfect for using cooked chicken breast or rotisserie chicken.

• Family-friendly and flexible: Easy to adjust seasoning, vegetables, and noodle type.

Equipment

• Large heavy pot or Dutch oven

• Cutting board

• Knife

• Measuring cups and spoons

• Wooden spoon

• Ladle

• Storage containers (for leftovers)

Ingredients

Main Ingredients

• 2 Tbsp butter

• 1 cup sliced carrots

• 1 cup chopped celery

• 1 cup chopped onion

• 1 1/2 tsp salt, divided

• 1 (32 oz) carton low-sodium chicken broth

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/4 tsp black pepper

• 1 1/2 cups egg noodles

• 1 cup shredded or chopped cooked chicken breast (about 1/2 lb)

Optional Ingredients

• Fresh parsley or dill (for a brighter finish)

• A squeeze of lemon (adds freshness at the end)

• 1–2 cloves garlic, minced (for more depth)

• Bay leaf (remove before serving)

• Extra broth (helpful if noodles soak up too much liquid)

Instructions

Step 1: Preparation

1. Slice the carrots, chop the celery and onion, and shred or chop the cooked chicken.

2. If your broth is very low-sodium, you may want to taste and adjust salt later.

Step 2: Cooking the Soup Base

1. Melt the butter in a large heavy pot over medium heat.

2. Add carrots, celery, onion, and 1/2 tsp salt.

3. Cook, stirring often, until vegetables begin to soften—about 5 minutes.
   You’re not trying to brown them; you just want them tender and fragrant.

Step 3: Simmering

1. Add the chicken broth, dried basil, dried oregano, black pepper, and the remaining 1 tsp salt.

2. Bring to a boil, then reduce heat and simmer for 10 minutes.
   This short simmer gives the herbs time to bloom in the broth and the vegetables time to soften fully.

Step 4: Noodles + Chicken

1. Add the egg noodles and simmer, stirring occasionally, until noodles are tender—about 10 minutes.

2. Stir in the cooked chicken and heat through for 2–3 minutes.

3. Taste and adjust seasoning if needed, then serve hot.

Tips & Notes

• Best texture tip: Add noodles only when you’re close to serving. Noodles can soak up broth if the soup sits too long.

• Flavor enhancement: A squeeze of lemon or a sprinkle of fresh herbs right before serving makes the flavor feel brighter.

• Common mistake to avoid: Overcooking the noodles can make them mushy. Start checking a minute early.

• Salt control: Because broth brands vary, season gradually and taste at the end.

Variations

Ingredient Variations

• More veggies: Add peas, corn, spinach, or chopped green beans in the last few minutes.

• Richer broth: Stir in a small splash of cream at the end for a slightly creamy version.

• Extra savory: Add garlic with the onions, or a pinch of poultry seasoning.

Dietary Variations

• Gluten-free: Use gluten-free noodles or rice noodles and cook just until tender.

• Dairy-free: Use olive oil instead of butter.

• Lower sodium: Use unsalted broth and reduce added salt, then adjust at the end.

Storage & Make-Ahead

• Refrigerator: Store for up to 4 days.

• Freezer: Freeze for up to 2 months, but for best texture freeze without noodles and add fresh noodles when reheating.

• Make-ahead tip: Cook the soup base and chicken, then add noodles right before serving.

Serving Suggestions

• Classic sides: Crackers, toasted bread, or a grilled cheese sandwich.

• Fresh additions: Simple side salad or sliced cucumbers with lemon.

• Toppings: Fresh parsley, extra pepper, or a squeeze of lemon.

Time Breakdown

• Preparation Time: 15 minutes

• Cooking Time: 25 minutes

• Total Time: 40 minutes

• Servings: 6

Nutritional Information (Per Serving)

(about 1 1/2 cups)

• Calories: 163

• Protein: 15 g

• Carbohydrates: 13 g

• Fat: 6 g

• Sodium: 718 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. This soup is perfect for leftover chicken—rotisserie chicken works great. You can swap egg noodles for any small pasta. If using a thicker pasta, adjust cooking time and add a little extra broth if needed.

Can I make this recipe ahead of time?

Yes. For the best results, make the broth and vegetables ahead, then add noodles when you’re ready to serve so they don’t soak up too much liquid.

How do I reheat it properly?

Reheat on the stove over medium-low heat until hot. If the noodles absorbed broth, add a splash of extra broth or water.

Can I freeze this recipe?

Yes, but freeze it without noodles for the best texture. When you’re ready to eat, thaw, simmer, and cook fresh noodles in the soup.

Conclusion

This Quick-and-Easy Chicken Noodle Soup is a reliable comfort recipe you can make any time you want something warm, simple, and nourishing. It’s flavorful without being complicated, flexible with whatever you have on hand, and perfect for leftovers. Keep it classic or customize it with extra vegetables and fresh herbs—you’ll come back to it again and again.