chicken noodle recipe easy
The Best chicken noodle recipe easy
Oh, this chicken noodle soup recipe is one of those simple pleasures that makes my heart feel full every time I make it. There’s something about the comforting warmth of tender chicken, the softness of fresh noodles, and the gentle flavor of vegetables that just hits the spot—whether it’s a cold winter night or a lazy Sunday afternoon. It’s that kind of dish that feels like a hug in a bowl, and honestly, I can’t imagine my kitchen without it. My kids eat it every week, and they always ask for seconds, which is a win in my book. It’s not just a meal; it’s a tradition, and I love that it’s something we can pull together easily, even on busy days.
This recipe is perfect for so many reasons. It’s quick to prepare once you’ve got the broth simmering, and it’s always a hit with everyone—whether it’s a family dinner, a quick lunch for the kids, or even a cozy meal for just me. Plus, it’s got all the good stuff: lean protein from the chicken, fiber from the veggies, and carbs from the noodles, so it’s actually pretty healthy without trying too hard. It’s that kind of dish that makes you feel like you’re eating right, even when you’re indulging in something so comforting. And the best part? It’s adaptable—you can swap in whatever veggies you have on hand, add a little extra seasoning if you like, or even throw in some leftover chicken for a no-fuss meal. It’s simple, it’s satisfying, and it never fails to bring people together.
Easy Chicken Noodle Soup
A comforting and simple chicken noodle soup that’s perfect for a quick meal or a cozy dinner. Packed with tender chicken and fluffy noodles, this recipe is hearty and flavorful without being overly complicated.
🥘Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 4 cups chicken broth
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 bay leaf
- 8 oz egg noodles
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional)
👨🍳Directions
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1 Preheat a large pot over medium-high heat. Add olive oil and sauté chicken breasts (or thighs) for 5–6 minutes until golden brown. Season with garlic powder and thyme, then remove from pot and set aside.
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2 In the same pot, add onion, carrots, celery, and bay leaf. Cook for 5 minutes until softened. Pour in chicken broth and bring to a boil.
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3 Return chicken to the pot, cover, and simmer for 15–20 minutes until chicken is cooked through. Remove chicken, shred with forks, and return to the pot.
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4 While the broth simmers, boil egg noodles according to package instructions until al dente. Drain and set aside.
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5 In a small saucepan, melt butter over low heat. Stir in flour to make a roux, then slowly whisk in 1 cup of the warm broth to thicken. Return this mixture to the main pot.
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6 Add the cooked noodles to the pot and stir to combine. Simmer for 2–3 minutes until noodles are tender. Adjust seasoning if needed.
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7 Garnish with chopped parsley and lemon juice (if using). Serve hot!
🔧Equipment
- Large pot
- Knife and cutting board
- Mixing bowls
- Wooden spoon
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Noodle Soup Works
This chicken noodle recipe is a simple yet reliable choice for any occasion because it’s comforting and always makes a crowd feel welcome. Whether it’s a quick weeknight dinner or a casual family gathering, the flavors are balanced and the ingredients are easy to find, so no one has to stress over complicated steps. It’s a crowd-pleaser because it feels hearty and satisfying without being overly messy, making it perfect for busy weeknights or get-togethers where everyone wants something warm and tasty. Plus, the noodles soak up the broth well, so even picky eaters usually find something they like.
❓ Frequently Asked Questions About Chicken Noodle Soup
What is the easiest way to make a classic Chicken Noodle Soup?
The easiest way is to use a pre-made chicken broth (or low-sodium homemade broth) and pre-cooked chicken (like rotisserie chicken or canned chicken). Cook the noodles separately, then combine everything in a pot with some veggies (like carrots and celery) and season with salt, pepper, and a dash of garlic powder or onion powder. Simmer for 10–15 minutes.
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Can I use instant noodles for this recipe?
Yes! Instant noodles work well if you’re short on time—just cook them according to package instructions, then add them to the soup along with the broth and chicken. For extra flavor, stir in a spoonful of soy sauce or a pinch of MSG, and add some finely chopped veggies (like spinach or frozen peas) at the end.
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How do I make the soup extra creamy without using heavy cream?
For a creamy texture without dairy, blend a small portion of the soup with a splash of milk (or coconut milk for a vegan option), then return it to the pot. Alternatively, stir in a spoonful of Greek yogurt or a mix of cornstarch and water to thicken it naturally. You can also add a spoonful of butter or olive oil for richness.
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What’s the best type of chicken to use for this soup?
Rotisserie chicken is the easiest—just shred the meat and remove the skin. If you prefer fresh chicken, use boneless, skinless breasts or thighs, cook them first, then shred. Canned chicken (drained and rinsed) is also a quick option, though it may be slightly less flavorful. Avoid using whole chicken pieces unless you’re carving them yourself.
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Can I make this soup ahead of time and reheat it?
Absolutely! Store the soup in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove with a splash of water or broth to prevent drying out. For best results, add a bit of butter or a pinch of salt/pepper when reheating. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
