Easy Chicken Noodle Soup

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This homemade chicken noodle soup recipe is everything you need—comforting, flavorful, and ready in no time. Perfect for cozying up on a chilly day!

Chicken noodle soup in a Dutch oven with a wooden spoon.

Is there anything more comforting than a bowl of homemade chicken noodle soup? The golden broth filled with tender chicken, egg noodles, and veggies is the ultimate comfort food—a cure-all for whatever ails you. While traditional chicken noodle soup recipes require hours of simmering homemade broth, this version (adapted from America’s Test Kitchen) brings that same warmth to your table in no time. The secret is using a high-quality store-bought chicken broth that delivers rich flavor with minimal effort. Serve the soup with some saltine crackers, a slice of artisan bread, or buttermilk biscuits for a satisfying meal.

Video Tutorial

“This soup takes SO much less time than the traditional chicken broth that needs to cook all day long, and it is SO good!!”

Melissa

What You’ll Need To Make Chicken Noodle Soup

ingredients for chicken noodle soup
  • Chicken Pieces: Skin-on, bone-in chicken adds richness to the broth, while the shredded meat makes the soup hearty and satisfying. I prefer chicken thighs because they’re more forgiving and stay juicy, but chicken breasts work well too—just be careful not to overcook them!
  • Chicken Broth: The flavorful base of the soup—using broth instead of water creates a savory, complex flavor in less time. Use a good-quality brand, like Swanson or Better Than Bouillon.
  • Onion, Carrots, and Celery: The classic trio that forms the aromatic backbone of the soup while adding color and substance.
  • Fresh Thyme and Bay Leaf: Infuse the broth with earthy, fragrant notes that elevate the flavor.
  • Egg Noodles: A comforting must-have in any chicken noodle soup!
  • Fresh Dill: A classic pairing with chicken noodle, this herb brightens the soup with a pop of color and flavor.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Begin by seasoning the chicken with salt and pepper. You may need to add more salt later, but it’s best to season at the beginning and build the flavor as you go.

seasoning the chicken with salt and pepper

Heat the oil in a Dutch oven or large soup pot over medium-high heat until it’s nice and hot. Place the chicken in the pot, skin-side down, and cook until browned, 4 to 5 minutes. Flip the chicken over and cook for 4 minutes more.

browning the chicken on the other side

Now, add the broth, onion, carrots, celery, thyme sprigs, and bay leaf to the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (that’s all flavor!). Bring it to a boil, then cover and reduce the heat to low.

bringing the soup to a boil

Let it simmer until the chicken is fully cooked—about 15 for breasts, or 20 minutes for thighs. Remember that chicken breasts will dry out if cooked too long!

chicken soup after simmering

Once the chicken is done, discard the thyme sprigs and bay leaf. Use tongs to remove the chicken from the pot and place it on a cutting board. Shred the chicken into bite-sized pieces with two forks, tossing the skin and bones—they’ve done their job adding flavor to the broth.

shredded chicken for chicken noodle soup

Bring the soup back to a boil over medium-high heat, then add the noodles. Cook them, uncovered, until they’re al dente (check the package for timing, but remember the noodles will keep cooking a bit once the chicken’s added).

noodle added to the chicken soup broth.

Add the shredded chicken and let it cook for a few minutes until it’s warmed through. Season the soup with salt and pepper to taste—usually, I add a little more salt, but it depends on the broth. Stir in the dill and serve!

Chicken noodle soup in Dutch oven with wooden spoon.

You can make this chicken noodle soup partly ahead of time—just up to the point of adding the noodles. Refrigerate for up to 3 days or freeze for up to 3 months, storing the broth and chicken separately. When you’re ready to serve, bring the soup to a boil, add the noodles, and finish it off!

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Chicken Noodle Soup

Packed with tender chicken, noodles, and veggies, this chicken noodle soup is the ultimate cozy meal for any day of the week.

Servings: 4 to 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour

Ingredients

  • 2 pounds skin-on bone-in chicken breasts and/or thighs, trimmed of excess skin or fat
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 8 cups chicken broth (preferably not low-sodium), best quality
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and cut into ½-inch pieces
  • 2 celery ribs, cut into ¼-inch pieces
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 5 ounces (3 cups) wide egg noodles
  • 2 tablespoons minced fresh dill

Instructions

  1. Season the chicken with the salt and pepper. Heat the oil in a Dutch oven or large soup pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and cook until browned, 4 to 5 minutes. Flip the chicken and cook 4 minutes more.
  2. Add the broth, onion, carrots, celery, thyme sprigs, and bay leaf, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil, cover, and reduce the heat to low. Simmer until the chicken is cooked through (15 to 17 minutes for breasts and about 20 minutes for thighs).
  3. Discard the thyme sprigs and bay leaf. Using tongs, remove the chicken from the soup and transfer to a cutting board. Using 2 forks, shred the chicken into bite-size pieces; discard the skin and bones.
  4. Return the soup to a boil over medium-high heat and add the noodles. Cook, uncovered, until the noodles are al dente (check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken). Add the shredded chicken and cook over medium heat until chicken is warmed through, a few minutes. Season the soup with salt and pepper to taste (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the chicken broth you used). Stir in the dill and serve.
  5. Make-Ahead/Freezer-Friendly Instructions: The soup can be made through step 3 (up until adding the noodles), and refrigerated for up to 3 days or frozen for 3 months. Store the chicken in a separate container, and add to the soup before serving. When ready to serve, bring the soup to a boil on the stovetop. Add the noodles and proceed with the recipe. If you don’t plan to serve the soup all at once, you can boil the noodles separately and keep them separate from the broth, then simply add them as needed when serving.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 508
  • Fat: 21 g
  • Saturated fat: 6 g
  • Carbohydrates: 33 g
  • Sugar: 7 g
  • Fiber: 2 g
  • Protein: 44 g
  • Sodium: 874 mg
  • Cholesterol: 126 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • My whole family loves this delicious, hearty soup! It doesn’t last long in our house. Another A+ recipe!

    • — Heather Widup on June 4, 2024
    • Reply
    • My only suggestion is to switch the bagged egg noodles with Reames noodles in the freezer section. Much better with chicken noodle soup. I remove the chicken from the pot while the noodles are cooking, then return it after the noodles are done so it doesn’t overcook.

      • — Lori on September 18, 2024
      • Reply
  • Thank you, Jenn, for helping me substitute dried thyme and dill amounts in place of the fresh herbs. The soup was full of flavor, and my husband kept saying, “Mmm! Keeper! Keeper! Keeper!” I can’t wait to make it again with the fresh thyme and dill. I served it over Banza GF noodles, broken into smaller lengths, and cooked,served separately from the soup. The leftovers are marvelous and even better the next day. Thank you for a comforting weekday soup worth looking forward to again and again!

    • — Chrissy, Plano, TX on March 10, 2024
    • Reply
  • Making this soup first time for dinner tonight. But…My local market is OUT of fresh thyme and fresh dill. How much dried thyme and dried dill should I use instead?

    • — Chrissy, Plano, TX on March 7, 2024
    • Reply
    • Hi Chrissy, I’d suggest 1/2 teaspoon dried thyme and 1 teaspoon dried dill. Enjoy!

      • — Jenn on March 8, 2024
      • Reply
  • This was good. What I never see with chicken noodle soup though is anyone adding lemon to homemade chicken broth. I can’t imagine not using it. Curious if anyone else does this.

    • — Sarah Wiseman on December 29, 2023
    • Reply
  • Hands down the best CNS. Even my picky boys enjoyed it! So much flavor!! Love your perfected recipes Jen!

    • — Rochelle Bertone on November 16, 2023
    • Reply
  • Absolutely delicious Jenn! Another winner!! I’ve made this twice within the last week! lol!
    Thank you for sharing this recipe :o)

    • — Kim from Baltimore on October 22, 2023
    • Reply
  • Didn’t see anything about skimming the soup. Do you leave the chicken scuze in the broth?

    • — Terry on October 20, 2023
    • Reply
    • There’s really no need to skim when using store-bought broth. Hope that clarifies!

      • — Jenn on October 20, 2023
      • Reply
    • I trim a lot of the fat off before browning the chicken and this reduces the floating fat when it’s done.

      • — Kim from Baltimore on October 22, 2023
      • Reply
  • Hi! Just be sure NOT to use a Le Creuset Dutch oven on any direct heat source. The manufacturer specifically cautions against it.

    • — TripleL on October 17, 2023
    • Reply
    • I use my Le Crueset Dutch ovens for everything on the stovetop!

      • — Rochelle Bertone on November 16, 2023
      • Reply
    • I don’t see this recommendation anywhere on their website.

      • — Andrea on December 30, 2023
      • Reply
    • I think you may be referring to the Le Creuset Bakeware/ceramic stoneware which cannot be used on the stove top or other direct heat source. The enameled cast iron is safe to use with any heat source except the microwave 😉

      • — Karol on February 19, 2024
      • Reply
  • This soup takes SO much less time that the traditional chicken broth that needs to cook all day long, and is SO good!! I eat GF, so I added rice noodles at the end, and it was so delicious!

    • — Melissa B on October 15, 2023
    • Reply
  • Not only comforting on a rainy, damp day in NY, but this soup is so flavorful and filling. My family absolutely loves it. Thanks as always for the great recipes.

    • — Renee on October 14, 2023
    • Reply

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