Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of comforting and quick. With just a few simple ingredients, I can whip up a pot of chicken noodle soup that tastes like it’s been simmering all day. The chicken is tender, the broth is rich, and the noodles add just the right amount of heartiness. Plus, it’s easy to customize—add extra veggies, seasonings, or even a splash of lemon to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and ground black pepper to taste

Directions

Sauté the veggies: I start by melting the butter in a large pot over medium heat. Once it’s melted, I add the chopped onion and celery and cook them for about 5 minutes, until they’re just tender and aromatic.
Add the liquids and seasonings: Next, I add the chicken broth, vegetable broth, chopped chicken, egg noodles, sliced carrots, dried basil, oregano, salt, and black pepper. I give everything a good stir to combine and bring it to a boil.
Simmer: Once the soup is boiling, I reduce the heat and let it simmer for about 20 minutes, or until the noodles and vegetables are tender. The flavors will meld together, creating a rich, comforting broth.
Serve: I serve the soup hot, perfect with a side of saltine crackers or a grilled cheese sandwich for the ultimate comfort meal.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add garlic: I can sauté a couple of minced garlic cloves with the onion and celery for added flavor.
Use rotisserie chicken: For an even quicker option, I can use leftover rotisserie chicken or pre-cooked chicken breasts.
Spice it up: A pinch of red pepper flakes or a dash of hot sauce can add some warmth to the broth.
Add more vegetables: If I want extra nutrients, I can toss in some spinach, peas, or green beans towards the end of cooking.
Use different noodles: If I don’t have egg noodles, other short pasta like rotini or fusilli works just as well.

Storage/Reheating

This chicken noodle soup keeps well in the refrigerator for 3-4 days in an airtight container. To reheat, I can either warm it on the stove over low heat or microwave individual servings. If the soup has thickened too much, I can add a bit of extra broth or water to loosen it up.

FAQs

Can I make this soup ahead of time?

Yes, I can make this soup a day ahead of time! It stores well in the fridge, and the flavors only get better after sitting for a bit.

Can I freeze chicken noodle soup?

Yes, this soup freezes well, but I’d recommend freezing it without the noodles. If I freeze the noodles, they may become mushy when reheated. I can store the soup in freezer bags or containers for up to 6 months, then reheat and add freshly cooked noodles when I’m ready to serve.

Can I use a different type of broth?

Yes! If I don’t have both chicken and vegetable broth, I can use just one or substitute with water and bouillon cubes for added flavor.

Can I use a slow cooker for this recipe?

Absolutely! If I want to use a slow cooker, I can sauté the onion and celery, then add all the ingredients to the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Add the noodles in the last 20 minutes of cooking.

How can I make the broth richer?

For a richer broth, I can cook the chicken directly in the broth for added depth of flavor or add a splash of heavy cream towards the end for a creamier texture.

Conclusion

This Quick and Easy Chicken Noodle Soup is the perfect go-to recipe when I need something hearty, comforting, and fast. It’s a deliciously simple soup that’s full of flavor and always hits the spot. Whether I’m feeling under the weather or just craving a warm bowl of comfort, this chicken noodle soup is always my answer!