Name: Easiest Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground chicken; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp ground coriander; ½ tsp celery seeds (or fennel seeds, rosemary, or herbes de Provence); 1 small onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 6 cups chicken stock or broth; 2 cups egg noodles, cavatelli, or alphabet noodles; Salt and black pepper, to taste

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Why You’ll Love This Recipe

I love this recipe because it feels like comfort food without the time commitment. The ground chicken, sautéed with garlic and spices, brings warmth and complexity that most quick soups miss. I appreciate how flexible it is—I can change up the noodles, spices, or vegetables depending on what I have on hand. And best of all, it’s ready in about half an hour, which makes it perfect for busy nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Olive oil
Garlic
Ground coriander
Celery seeds (or fennel seeds, rosemary, or herbes de Provence)
Onion
Carrots
Celery
Chicken stock or broth
Egg noodles, cavatelli, or alphabet noodles
Salt and black pepper

Directions

I start by heating olive oil in a large pot and browning the ground chicken with garlic, coriander, and my choice of herbs or seeds until the chicken is no longer pink.
Then I add chopped onions, carrots, and celery, cooking until they’re softened and aromatic.
I pour in the chicken stock and bring it all to a gentle boil.
I stir in the noodles of my choice and let them cook directly in the soup until tender.
Finally, I season with salt and pepper to taste and ladle it into bowls for serving.

Servings and timing

This recipe serves about 4 people and takes a total of 30 minutes from start to finish.

Variations

I switch up the herbs—sometimes I go for rosemary and fennel, other times herbes de Provence for a more French-inspired flavor.
For extra protein and texture, I occasionally add a can of white beans or chickpeas.
If I’m in the mood for spice, I add a pinch of red pepper flakes during the chicken sauté.
I use gluten-free noodles when cooking for friends with dietary needs, and it still turns out delicious.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The noodles may continue to absorb liquid, so when I reheat it on the stove or in the microwave, I add a splash of broth or water to loosen it up. This soup also freezes well if I leave the noodles out and add them fresh when reheating.

FAQs

Can I use rotisserie chicken instead?

I can, but the flavor won’t be as rich. This recipe really shines because the ground chicken builds a deeply seasoned base.

What’s the best noodle to use?

I usually go with egg noodles for that classic texture, but I’ve also used small pasta shapes like cavatelli and alphabet noodles with great results.

Can I make this soup in advance?

Yes, I often make the soup base ahead and add the noodles right before serving to keep them from getting too soft.

Is this soup freezer-friendly?

It is, especially if I leave the noodles out. I freeze the soup base and then cook fresh noodles when I’m ready to serve it again.

How can I make it more filling?

I sometimes stir in a handful of spinach or kale at the end, or serve it with crusty bread for a heartier meal.

Conclusion

This Easiest Chicken Noodle Soup has become one of my favorite last-minute dinners. It’s fast, full of flavor, and endlessly flexible. Whether I’m making it on a sick day or just need something warm and reliable, it delivers every time.