Easy Chicken Noodle Soup Recipe

Easy Chicken Noodle Soup Recipe delivers a deep, classic flavor using roasted chicken and real broth. It’s easy because the vegetables simmer together gently, building richness without complicated steps.

This is the kind of soup I make when the fridge is nearly empty but comfort is non-negotiable, similar to my hearty chicken vegetable soup built on simple vegetables and good broth. After travel, long days, or cold weather, it hits the same restorative sweet spot I look for in cozy bowls like my italian sausage soup.

If you’re starting from a whole bird instead, this short video on deboning a chicken makes prep faster and cleaner. It’s also easy to adapt, whether you swap noodles for rice or stretch leftovers with extra broth from my homemade chicken broth. If you enjoy unfussy, nourishing meals, you’ll find the same thoughtful technique across my soups and stews collection.

Ingredients & Substitutions

• Low-sodium chicken broth: Homemade chicken stock gives the best flavor and control over salt, something I rely on in dishes like my hungarian chicken paprikash. If using bouillon cubes, adjust salt carefully since they’re often concentrated.
• Dry white wine): Optional, but highly recommended—it lifts the savory flavors without tasting “winey.” You can skip the wine entirely if cooking for kids.
• Roasted chicken: Rotisserie chicken or leftover meat from my roasted chicken both work beautifully here, and roasted herb turkey is an excellent option after the holidays. If you don’t have leftovers, cooked chicken breasts can be used instead!
• Egg noodles: Add at the very end to prevent over-absorption. You can also substitute cooked rice.
• Potato: No flour is needed—the potatoes naturally add body and make the soup more filling.
• Carrots, celery, onion, garlic: The classic aromatic base—don’t rush this step.
• Herbs (thyme, marjoram, rosemary, sage): A restrained blend of spices keeps the soup comforting, not overpowering.

See the recipe card below for full ingredients and quantities.

Variations on Homemade Chicken Noodle Soup

• Swap noodles for rice. Use pre-cooked rice and add it just before serving to avoid a thick, pilaf-like soup.
• Lean into vegetables. Adding extra veggies like leeks, parsnips, or spinach boosts nutrition without overpowering the broth.
• Brighten it up. Finish with fresh parsley, fresh thyme, oregano, or a squeeze of lemon juice right before serving.

Professional Tips

• Add noodles last—always. This keeps the broth intact and prevents leftovers from turning starchy.
• Season gradually. Broth reduces slightly as it simmers, so taste again before serving.
• Soup improves overnight. Like most brothy soups, the flavor deepens after a rest in the fridge.

How do you make an easy chicken noodle soup recipe step by step?

Use these steps to make perfect chicken noodle soup every time. Full measurements are in the recipe card below. This soup is made entirely on the stove, using gentle heat for consistent results.

Step 1: Build the base. In a large pot or Dutch oven over medium heat, sauté the onion, garlic, carrots, and celery until softened and fragrant, about 8–10 minutes (photo 1).

You can sauté the vegetables in olive oil or butter, depending on whether you want a lighter or richer base.

Step 2: Deglaze. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it reduce slightly, about 2–3 minutes (photo 2).

Step 3: Simmer. Add the broth, peas, potato, roasted chicken, herbs, salt, and pepper. Bring to a gentle simmer and cook until the vegetables are tender, about 20 minutes (photo 3).

Step 4: Finish with noodles. Add the egg noodles and simmer just until tender—some cook in as little as 3 minutes (photos 4-6).

Cook the noodles just until al dente to prevent them from soaking up too much broth.

Recipe FAQs

Before You Go

I hope you enjoyed this cozy, nourishing bowl of soup. Be sure to explore our other comforting, chef-tested dinner recipes for easy meals that always deliver.