Can I make this Chicken Noodle Soup in a slow cooker?

Yes! Just add everything except the noodles and cook on low for 6–8 hours . Shred the chicken, you add the noodles, and cook for another 15–20 minutes until tender.

Can I use pre-cooked chicken?

Absolutely! If using rotisserie or leftover chicken , just shred it and add it in during the last 10 minutes of cooking.

What if my soup is too thick?

Add extra broth until you reach your desired consistency.

Can I make this ahead of time?

Yes! The flavors get even better after sitting for a few hours. Just store the noodles separately so they don't soak up too much broth.

How do I make homemade chicken broth for this?

Simmer chicken bones, onions, carrots, celery, garlic, and herbs in water for a few hours. Strain it and use it in place of store-bought broth for an ultra-rich soup!

Incredibly Easy Chicken Noodle Soup Recipe

Description

This homemade chicken noodle soup recipe is cozy, hearty, and packed with wholesome ingredients. Tender chicken, flavorful broth, and perfectly cooked noodles come together in this easy, nourishing recipe. Perfect for cold days, quick dinners, or when you need a bowl of comfort!

Ingredients

Scale

For the Soup:

1 lb chicken (bone-in, skin-on thighs or breasts, or rotisserie chicken)
8 cups chicken broth (low-sodium preferred)
2 cups egg noodles (or pasta of choice)
3 carrots (sliced)
3 celery stalks (chopped)
1 small onion (diced)
3 cloves garlic (minced)
2 tbsp butter or olive oil
1 bay leaf
1 tsp dried thyme
Salt & pepper (to taste)
Juice of 1/2 lemon (optional, for brightness)

Optional Garnishes:

Fresh parsley
Crushed red pepper flakes
Extra lemon wedges

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Instructions

Sauté the Veggies: Melt butter in a large pot over medium heat. Add diced celery, carrots, and onion, cooking for about 3 minutes until softened. Stir in minced garlic and sauté for 30 seconds until fragrant.
Add the Broth & Seasonings: Pour in chicken broth, then add bay leaf, thyme, salt, and pepper. Stir and bring to a gentle boil.
Cook the Noodles: Once the soup is boiling, add egg noodles and cook until al dente (about 6–8 minutes). If using homemade noodles, they will cook in just a few minutes.
Add the Chicken: Shred cooked or rotisserie chicken and stir it into the soup. Let it simmer for another 3–5 minutes to blend the flavors.
Taste & Finish: Adjust seasoning if needed. Stir in lemon juice (if using) for extra brightness. Remove the bay leaf before serving.
Serve & Enjoy! Ladle the soup into bowls and garnish with fresh parsley or extra black pepper. Serve hot with crusty bread or crackers.

Notes

For Extra Flavor: Sauté the veggies in butter instead of oil.
Make It Creamy: Stir in ½ cup of heavy cream at the end for a richer broth.
For More Protein: Add white beans or chickpeas for a protein boost.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze without noodles for up to 3 months.

Nutrition

Calories: 250 kcal
Sugar: 4g
Sodium: 750mg
Fat: 7g
Saturated Fat: 2g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 45mg