Easy Chicken Noodle Soup

Ladle lifting hearty chicken noodle soup filled with vegetables and noodles.

5 from 2 ratings

A cozy, from-scratch chicken noodle soup made with roasted chicken, tender vegetables, and a gently simmered broth. Comforting, flexible, and weeknight-friendly.

Prep Time20

Cook Time30

Total Time50

Course: Soup

Cuisine: American

Servings: servings

Author: Chef Lindsey

Ingredients

2 quarts low sodium chicken broth homemade chicken stock recipe
½ cup dry white wine
¾ cup peas I use frozen
2 carrots unpeeled and diced
2 celery stalks diced
1 small onion diced
3 cloves garlic minced
1 potato large, peeled and diced
1 cup egg noodles
2 cups roasted chicken chopped
¼ teaspoon marjoram more to taste
½ teaspoon dried thyme
2 pinches kosher salt to taste
½ teaspoon black pepper
pinch dried rosemary
¼ teaspoon dried sage

US Customary - Metric

Instructions

Place a large Dutch oven over medium heat. Add olive oil, the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant but not browned, about 8–10 minutes.
Pour in the white wine (if using) and scrape the bottom of the pot to release any flavorful bits. Let the wine simmer until slightly reduced, about 2–3 minutes.
Add the chicken broth, peas, diced potato, chopped roasted chicken, marjoram, thyme, sage, rosemary, salt, and black pepper. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook until the potatoes and vegetables are fully tender, about 20–25 minutes.
Add the egg noodles directly to the soup and simmer until just tender, following the package timing (typically 3–6 minutes). Stir occasionally to prevent sticking.
Adjust seasoning with additional salt or herbs if needed. Serve hot.

Notes

Technique: Add noodles at the end to preserve broth.
Variations: Substitute cooked rice for noodles.
Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days or the freezer for longer storage.

Nutrition