Quick and Easy Chicken Noodle Soup
Craving comfort but short on time? This big pot of cozy, soul-warming chicken noodle soup is ready in just 30 minutes.
No long simmers. No fancy ingredients. Just real, simple food that tastes like you’ve been cooking all day — but you haven’t.
Made with juicy shredded chicken, tender noodles, and a rich broth that actually tastes homemade.
This is the soup you make when you’re tired, someone’s sick, or you just want a hug in a bowl.
For Chicken Noodle Soup
- Chicken Breasts – Boneless, skinless chicken breasts work great, but thighs or rotisserie chicken are perfect too.
- Chicken Broth – The base of the soup; use low-sodium if you want more control over saltiness.
- Water – Helps balance the richness of the broth.
- Carrots – Peeled and chopped; they add a natural sweetness and color.
- Celery – Adds savory flavor and texture.
- Onion – Diced; gives the broth a flavorful aromatic base.
- Minced Garlic – Fresh or jarred works here; key for depth of flavor.
- Bay Leaves – Add that classic soup aroma while it simmers.
- Thyme – Dried thyme gives a subtle herbal note that pairs perfectly with chicken.
- Salt & Pepper – Essential for seasoning. Adjust to taste!
- Egg Noodles – Classic choice, but any pasta works. Toss them in at the end to keep them from going soggy.
Quick and Easy Chicken Noodle Soup
Ingredients
- 2 boneless skinless chicken breasts
- 8 cups chicken broth (low sodium recommended)
- 2 cups water
- 4 celery stalks, chopped
- 4 carrots, peeled and chopped
- ½ onion, diced
- 1 tsp minced garlic
- ¼ tsp dried thyme
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 bay leaves
- 2 cups egg noodles (or pasta of choice)
Instructions
- Add chicken, broth, water, celery, carrots, and onion to a large pot. Bring to a boil.
- Once boiling, reduce heat to low. Cover and simmer for 20–25 minutes, or until chicken is cooked through (internal temp 165°F).
- Remove chicken, shred it, and return it to the pot.
- Stir in garlic, thyme, salt, pepper, bay leaves, and noodles. Simmer uncovered for about 10 minutes or until noodles are tender.
- Remove bay leaves. Taste and adjust seasoning if needed.Serve warm with crusty bread or crackers.
Notes
Optional Add-Ins
- A splash of lemon juice at the end (brightens the broth)
- Spinach or kale, stirred in at the end
- Use cooked rice or potatoes instead of noodles
- Make it creamy: add ½ cup cream in the last few minutes
Tips
- Want it fast? Use shredded rotisserie chicken and skip the simmer time — just cook the veggies until soft, then toss the chicken in.
- Cook noodles separately if storing for later to avoid sogginess.
- Freezer friendly (without noodles).
1. Why do my noodles always end up soggy?
Because they’re greedy little broth-suckers.
If you’re not eating the soup right away, cook the noodles separately and add them when serving. That way, your soup stays brothy and your noodles stay perfectly tender – not sad and mushy.
2. Can I speed this up even more?
Yes. Grab a rotisserie chicken, shred it, and toss it in after the veggies are soft.
You’ll have a deeply satisfying soup on the table in under 30 minutes — no stress, no fuss, just big comforting flavour.
3. How do I make the broth taste homemade?
Brown your onions first or throw in a clove of garlic.
Even better? Simmer the soup with a splash of extra chicken stock concentrate or bouillon. It’ll taste like you’ve been cooking all day. (No one needs to know you haven’t.)
4. I used store-bought broth and it’s too salty. Help?
Toss in a peeled potato while simmering — it’ll soak up the extra salt.
Then just fish it out before serving. Bonus: you get to say “I fixed the soup with a potato,” which feels weirdly powerful.
5. Can I freeze it?
Yes, but here’s the trick: freeze it without the noodles.
They don’t freeze well (think gummy and broken). Just reheat the soup base, toss in fresh noodles, and you’re back to chicken noodle greatness in no time.
