Go Back Email Link
+ servings

Simple Chicken Noodle Soup

Amanda
This simple chicken noodle soup recipe is made with homemade egg noodles and juicy pieces of chicken. Made from scratch on the stovetop in just 45 minutes and is perfect when you are feeling under the weather.
5 from 26 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 389 kcal

Ingredients
  

  • 1 cup chopped celery approximately 2-3 medium stalks
  • 1 cup chopped carrots approximately 2-3 medium carrots
  • 1 cup chopped onions approximately 1 small onion
  • 1 teaspoon chopped garlic approximately 1-2 cloves
  • 2 Tablespoon olive oil
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 8 cups chicken broth
  • 8 ounces homemade egg noodles or store bought
  • 3 cups chopped cooked chicken
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

  • Heat a large pot or dutch oven over medium heat and add the olive oil. Once the olive oil starts to shimmer, add in the celery, carrots and onions.
  • Cook the vegetables, while stirring occasionally, for 3-5 minutes until they start to soften. Add in the garlic and dried herbs and cook for 1 additional minute.
  • Increase the heat to medium high and add in the chicken broth. Bring the mixture to a boil and add in the homemade egg noodles. Reduce the heat to medium low and allow the mixture to cook for about 10-15 minutes until the noodles are cooked and vegetables are fork tender.
  • Mix in the chopped chicken and season the soup with the salt and pepper.

Notes

  • Don't add the chicken until the soup is done so it doesn't break apart while it's cooking.
  • Whether homemade or store bought noodles are used, they do not need to be cooked before adding them to the soup. There is enough time and liquid to allow for the noodles to cook. 

Substitutions and Variations

  • Chicken - 3 cups of chopped chicken equals approximately 1 ½ pounds of raw chicken breast. Chicken thighs or rotisserie chicken can also be used. 
  • Noodles - In place of homemade noodles, store bought egg noodles can be used instead as well as bowtie, ditalini, orzo or star shaped pasta. If store bought pasta is used, plan on using 8 ounces of dry pasta.
  • More Veggies - Add in a cup of frozen peas, corn or green beans when the chicken is added and cook until they are just heated through.
  • Gluten Free - Substitute the flour in the egg noodles for an all purpose gluten free flour or use store bought gluten free noodles.
  • Dairy Free - Substitute the milk in the noodles for unsweetened dairy free milk.

Alternative Cooking Methods

Slow Cooker - Add 1 ½ pounds of uncooked chicken breast to a slow cooker with the celery, carrots, onions, garlic, dried herbs and chickens stock. Cook on low for 6-8 hours until chicken is cooked through. Remove the chicken, shred into small pieces and add back to the slow cooker. Add store bought or homemade noodles and cover and cook for an additional 30-45 minutes until the noodles are cooked through. Season with salt and pepper and serve!

Make Ahead Instructions

The chicken soup can be prepared without the noodles, cooled completely and stored in an airtight container in the freezer for up to 3 months. The soup should be thawed completely in the refrigerator and then can be heated up in a pot on the stove top over medium heat. Once the soup is hot, stir in freshly cooked noodles and serve.

Storage Suggestions

This chicken noodle soup will keep in the refrigerator for 3-5 days when stored in a airtight container and can be reheated in a pot on the stovetop over medium heat.

Nutrition

Serving: 1.5cupsCalories: 389kcalCarbohydrates: 33gProtein: 34gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 101mgSodium: 749mgPotassium: 719mgFiber: 2gSugar: 8gVitamin A: 3743IUVitamin C: 5mgCalcium: 63mgIron: 3mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!