Why You’ll Love This Recipe
This easy stovetop version of chicken noodle soup is made with simple, wholesome ingredients and comes together in under an hour. It’s nourishing, hearty, and full of comforting flavors that remind you of home. Plus, it’s versatile — you can customize it with different noodles, add more veggies, or make it creamy if you prefer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breast or thighs (boneless, skinless, cubed or shredded)
- Egg noodles (or your favorite pasta)
- Carrots (sliced)
- Celery (chopped)
- Onion (diced)
- Garlic (minced)
- Chicken broth or stock
- Olive oil or butter
- Dried thyme
- Dried parsley
- Bay leaf
- Salt and pepper
- Fresh lemon juice (optional, for brightness)
Directions
- In a large pot or Dutch oven, heat olive oil or butter over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add chicken broth, thyme, parsley, bay leaf, salt, and pepper. Stir and bring to a gentle boil.
- Add chicken pieces and reduce heat to a simmer. Cook for 15–20 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the egg noodles and simmer for another 6–8 minutes, or until the noodles are tender.
- Taste and adjust seasoning. Add a splash of lemon juice if desired for a fresh finish.
- Serve hot and enjoy with crusty bread or crackers.
Servings and timing
This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Creamy version: Stir in ½ cup of heavy cream or milk at the end for a richer soup.
- Rotisserie chicken: Use pre-cooked chicken for an even faster meal.
- Gluten-free: Swap egg noodles for gluten-free pasta or rice noodles.
- Vegetable boost: Add peas, corn, spinach, or kale for extra color and nutrients.
- Spicy twist: Add red pepper flakes or a bit of cayenne for gentle heat.
Storage/Reheating
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat until hot. You may need to add a splash of broth or water since the noodles tend to absorb liquid. For freezing, store the soup without noodles (they can get mushy). Add freshly cooked noodles when reheating. Frozen soup lasts up to 3 months.
FAQs
Can I use cooked chicken instead of raw?
Yes, simply add cooked shredded chicken during the last 10 minutes of simmering.
What kind of noodles work best?
Egg noodles are classic, but you can use rotini, shells, or spaghetti broken into smaller pieces.
How do I make the broth richer?
Use bone-in chicken or simmer the soup longer to deepen the flavor.
Can I make this soup ahead of time?
Absolutely. Make it a day in advance, refrigerate, and reheat when ready to serve.
How do I prevent the noodles from getting mushy?
Cook the noodles just until tender and avoid over-simmering. You can also cook them separately and add before serving.
Can I use vegetable broth?
Yes, vegetable broth works fine if you want a lighter or vegetarian-style soup.
What vegetables can I add?
Peas, corn, spinach, green beans, or zucchini are all great additions.
Can I freeze chicken noodle soup?
Yes, but freeze it without the noodles for best results. Add cooked noodles after reheating.
How do I thicken the soup?
You can simmer it longer uncovered or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are flavorful and stay tender even after simmering.
Conclusion
Stovetop Chicken Noodle Soup is a comforting, classic recipe that’s as nourishing as it is delicious. With tender chicken, flavorful broth, and hearty noodles, it’s the perfect dish for cozy dinners or cold days. Simple to make and endlessly adaptable, this timeless soup is sure to become a family favorite you’ll turn to again and again.
Print
This Stovetop Chicken Noodle Soup is a cozy, homemade classic featuring tender chicken, hearty vegetables, and egg noodles simmered in a flavorful broth. It’s nourishing, comforting, and ready in under an hour — perfect for cold days, quick dinners, or when you need a warm, soothing meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup, Main Dish
- Method: Stovetop, Simmered
- Cuisine: American
- Diet: Halal
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cubed or shredded
- 6 cups chicken broth or stock
- 2 cups egg noodles (or preferred pasta)
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil or butter
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tbsp fresh lemon juice (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil or butter over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add chicken broth, thyme, parsley, bay leaf, salt, and pepper. Bring to a gentle boil.
- Add chicken pieces and reduce heat to a simmer. Cook for 15–20 minutes until the chicken is cooked through and tender.
- Remove the chicken, shred with two forks, and return it to the pot.
- Add egg noodles and simmer for 6–8 minutes, or until noodles are tender.
- Taste and adjust seasoning as needed. Stir in lemon juice if desired.
- Remove bay leaf and serve hot with crusty bread or crackers.
Notes
- Use rotisserie chicken for a faster version.
- For a creamier soup, stir in ½ cup of heavy cream or milk before serving.
- To keep noodles from becoming soggy, cook them separately and add before serving.
- Freeze the soup without noodles for up to 3 months.
- Add peas, corn, or spinach for extra nutrients and color.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 860mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
