- Meat and poultry
- Chicken soup
- Chicken noodle soup
A low fat take on the super-hearty, classic chicken noodle soup. It's the perfect soup for the cold winter days.
48 people made this
- 3 skinless, boneless chicken breast fillets
- 2 litres water
- 10 carrots, peeled and sliced
- 6 sticks celery, thinly sliced
- 1 onion, diced
- 8 cubes chicken stock
- 350g uncooked egg noodles
MethodPrep:30min ›Cook:2hr30min ›Extra time:3hr › Ready in:6hr
- In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
- Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken stock and egg noodles.
- Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.
Reviews & ratingsAverage global rating:(48)
Reviews in English (43)
Maybe I did something wrong or perhaps its my taste, but 8 cups of liquid just did not make it...at least with a whole 12 oz package of noodles. Once I added the noodles, the liquid was basically all gone...and I ended up adding chicken broth I had on hand to at least keep it simmerable for two hours. Tasted great though and very easy, ingredients are usually ones you have on hand and with two kids with the flu, I was happy to have found it. I think its a great simple recipe to try but I wouldn't add ALL the noodles at once till you're comfortable with the amount of liquid in the soup.-01 Feb 2001
I used half chicken broth and half water. I let the veggies cook 15 min then added raw chopped up chicken breats to make it's own broth. Let that cook about 20 min then tossed in the noodles for the last ten minutes. It was wonderful. Added some parsley and salt and pepper too.-10 Feb 2006
I have only made chicken noodle soup a couple of times. I saw this recipe and read the reviews and decided to make it. I had to make so many changes, I should have wrote my own recipe. First of all there isn't enough liquid for the amount of ingredients. I used 12 cups of liquid and the amount of chicken bouillon accordingly. I cooked the vegetables in the broth. I cooked the chicken seperately. It was bland to say the least. I then added a few bay leaves, some dried oregano and basil, poultry seasoning and lots of black pepper. I added the chicken back and simmered for about 15 minutes. I cooked only 6 ounces of the egg noodles, which was more than enough. I added the noodles at the end to keep them from being mushy. My soup at this point was delicious and got rave reviews. Just a note... it doesn't take 2 hours of simmering to be done. Mine was done in half the time.-18 Jan 2007
Easy Homemade Chicken Noodle Soup (One Pot)
This post may contain affiliate links. Please read my disclosure policy.
Quick and easy homemade chicken noodle soup recipe from scratch that’s made in just one pot with simple ingredients. It’s light, healthy, cheap and delicious and ready in 30 minutes on stovetop!
This soup is perfect for a weeknight dinner or lunch and just as good as this Crockpot Chicken Noodle Soup. It’s especially helpful if you’re not feeling well or have a nasty cold.
I know there are so many recipes and variations out there but this is the way my Mom and Grandma make it and it’s seriously the BEST homemade chicken noodle soup ever!
You can serve with bread or crackers but it’s a truly a meal on its own!
This soup is:
- Low calorie
- Ready in 30 minutes
- Requires only 1 pot
You can also modify this recipe and make one pot chicken noodle soup with:
- Egg noodles
- Bouillon cube
- Frozen noodles
- Homemade noodles
- Canned chicken (I really don’t like this version! It tastes weird and artificial)
- Rice (Great alternative for when you are out of noodles!)
- Spaghetti noodles
- Rotisserie chicken
- Whole chicken
- Chicken breast
- Potatoes (Makes soup thicker too because of all the potato starch)
- With or without broth
Tips for making healthy chicken noodle soup:
-Use an already cooked rotisserie chicken to help speed up the process and make a rotisserie chicken noodle soup.
-Leftovers can easily be enjoyed the next day for lunch or dinner.
-You can also use LEFTOVER, cooked chicken from a previous meal in this recipe
-Adjust the amount of vegetables and spices, based on your preference.
-If you’re using a crockpot – use a crockpot liner bag to make clean up easy and simple!
-I like to use chicken broth but you can use vegetable broth too.
-Use LOW SODIUM chicken broth or else the soup will become very salty.
-Any type of noodles can be used but egg noodles taste the best.
-Add noodles near the END so that they don’t get over-cooked and too soft or “mushy.”
How do you make Chinese Chicken Noodle Soup?
This Healthy Homemade Chicken Noodle Soup can also be made into a Chinese Chicken Noodle Soup. I do this by adding in 1-2 tablespoons of light soy sauce to taste and then add in 4 oz of dried Chinese noodles instead of the egg noodles. I also only include the garlic cloves, ginger and onion vs. the other vegetables. You can also try adding in sriracha sauce and using green onions instead of white ones.
How can I make a quick chicken soup?
My recipe below is super quick. You can use leftover chicken that’s already cooked or rotisserie chicken, frozen vegetables or vegetables that you have chopped up prior, some basic herbs and spices.
How do I make a creamy chicken noodle soup?
You can thicken up this classic chicken noodle soup by adding a ¼ cup of butter, a 1/3 cup of cream, a ¼ cup + 2 Tbsp all-purpose flour and 2 ½ cups milk. After you have prepared the soup, according to the instructions below, you will melt butter in a saucepan over medium heat. Add flour and cook for a few minutes, while stirring constantly. While you’re whisking slowly, add in the milk and whisk to smooth consistency. Then whisk in the cream and bring mixture to a boil, stirring constantly. Pour this milk mixture into soup mixture and stir.
What is in homemade chicken noodle soup?
Besides the chicken and the noodles, you will also find parsley, salt and pepper, a variety of spices like bay leaf, oregano, thyme, and ginger. There is also chicken broth, butter, carrots, celery and onions that make up this delicious hearty meal.
Can you freeze homemade chicken noodle soup?
Yes, it can be frozen in tight sealed containers for up to 1 month.
What spices do you add to chicken noodle soup?
Bringing out the flavors and aromas of this easy soup are the spices of salt, pepper, bay leaf, oregano, thyme, parsley, ginger and garlic.
How do you thicken chicken noodle soup?
You can use all-purpose flour or cornstarch to do this. Add 2 tbsp all-purpose flour and 1/4 cup cold water (for each cup of soup). Mix the flour and water together until a thick mixture forms. Remove any lumps by crushing them with the back of a spoon. Add the mixture to the soup and simmer for 3-4 minutes or until it thickens.
Simple Chicken Noodle Soup Recipe
Chicken noodle soup just may be the ultimate comfort food. The smell of the mirepoix simmering in the pot can enliven a room, and the taste of the finished product makes small children and hulking he-men feel instantly better. (Unless you’re a vegetarian, which is great, but why are you looking at this recipe when you should be looking at these.)
This recipe isn’t for some dainty first-course soup. Serve this chicken noodle soup with a big chunk of sourdough and good butter and it’s a meal in itself.
Simple Chicken Noodle Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 to 30 minutes
- Level of Difficulty: Easy
- Serving Size: 4 to 6 servings
- olive oil, for cooking
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 ribs celery, sliced
- 2 cloves garlic, fresh, peeled and minced
- 1 bay leaf
- 2 quarts chicken stock
- 1 1/2 to 2 cups chicken*, cooked and shredded
- 8 ounces egg noodles, dry
- In a large soup pot over medium heat, coat the bottom with olive oil, about 1 tablespoon.
- Add the onions, carrots, celery and cook until the onions are translucent. Don't brown them.
- Add the garlic and cook stirring for another two minutes.
- Add the bay leaf and chicken stock. Bring to a simmer.
- Add the noodles and cook for 10 minutes. Add the chicken and simmer for 5 more minutes. Serve hot.
* For chicken, use white or dark meat &mdash whatever your preference. Or better yet, use leftover roast chicken.
Easy chicken noodle soup recipe
If you want a thicker soup, there are two options. You can thicken it with a slurry of cornstarch and water. Stir the cornstarch into the hot stock and allow to cook until thickened. Alternatively, blend half of the soup before adding the chicken and noodles. This will add a bit more body to the soup without needing a starch.
- 1 whole chicken (3 to 4 pounds), giblets and liver discarded
- 1 pound carrots, sliced 1/2 inch thick
- 1 pound parsnips, sliced 1/2 inch thick
- 2 medium onions, cut into thin wedges
- 4 teaspoons coarse salt
- Cooked wide egg noodles, for serving
In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired.
How to Make Chicken Noodle Soup
Start by preparing the chicken. It needs to be boiled until completely cooked. Once done, detach the meat from bones and shred it into smaller pieces. Make sure to remove the chicken skin because it is not needed for this recipe. Also, save the water that you used to boil the chicken. It will be needed later.
Prepare the soup by sauteeing the vegetables. This means that you will need to heat the oil in a pot and then add the carrot, onion, and celery to cook for a few minutes. The shredded chicken meat will be added next and let it cook for a couple of minutes. At this point, you will add the water that was used to boil the chicken earlier. Also add a few cups more of clean water. It is important to have enough liquid when making chicken noodle soup because the noodle absorbs a lot of liquid. You should have enough liquid left for the soup.
The chicken cube plays an important part in the dish because it provides additional chicken flavor that makes the soup really yummy. It will be added once the liquid starts to boil. The spiral noodles (rotini pasta) are will be placed in the pot next and cooked until it completely absorbs all the liquid that it needs. Add salt and pepper to adjust the taste of your soup. Simple, isn’t it?
Keep Colds at Bay With Chicken Noodle Soup
A few days ago, my good friend made me an incredible, soothing bowl of homemade chicken noodle soup when I was feeling sick. I swooned at the natural creaminess, intoxicating flavors, and perfectly cooked shredded chicken. She sent me home with a quart of leftovers, but I finished it fast and still craved more of this traditionally healing soup.
Although food cooked for you by other people always tastes better, this recipe is quite delicious and worthy of making for yourself, friends, and family, especially as cold season approaches.
Make your own chicken noodle soup.
While shredding the chicken, add some pasta into the soup to cook, which only takes about 6 minutes (depending on the size). You can use ANY kind of pasta you want. Whole wheat, regular, and any shape.
I&rsquove made this chicken noodle soup with spaghetti before, but I broke up the noodles before adding it in so it would be easier to eat.
For a gluten or grain free option, you can use something like chickpea pasta or rice pasta. Or, use actual rice instead of pasta! Just make sure to add it with the chicken so it has time to cook, rather than after.
You could definitely opt to use chicken breasts (boneless skinless or with skin on) in this recipe. If you do that, make sure that you keep a close on the internal temperature of it as it boils in step 3. There is nothing worse than over cooked chicken breasts.
I love the texture that frozen egg noodles bring to this dish. They are thick and wonderful in this soup. I do not make my own noodles because I am a mom of three littles and a business owner who works an embarrassing number of hours each week.
That being said, I think homemade noodles (egg or flour) would be amazing in this! I highly encourage you to experiment and find what you love best.
Additionally, you could also use a dry pasta that you love. That is what I do in my Creamy Chicken Noodle Soup and that recipe is a winner as well.
Crock-Pot Chicken Noodle Will Warm Up Your Whole Crew
The easiest way to make the most comforting meal of all time.
Homemade chicken noodle soup is already easy to whip up, but tossing all of your ingredients in a slow cooker makes it even easier. (Looking for a healthy chicken noodle soup recipe? We gotchu?)
Do you cook the chicken before putting in the soup?
It's not necessary! Let your slow cooker do the hard work for you :) Add raw boneless skinless chicken breasts to the slow cooker, then let it cook for 6 hours. Once the chicken is tender, remove the breasts from the slow cooker and use two forks to shred the meat. Return the chicken to the slow cooker and stir with the soup.
What can I add to chicken soup to make it more flavorful?
Fresh herbs, garlic, and a bay leaf will help make your soup more flavorful. If you make chicken soup and feel like it's lacking something, this can typically be not enough salt. Finish the soup with a pinch of flaky sea salt, a drizzle of olive oil, and a squeeze of lemon for a brighter, more punchy flavor. If you like spicy food, also consider adding a pinch of crushed red pepper flakes or cayenne to give the soup some heat.
Do I need to use fresh herbs?
You can definitely use dried thyme and rosemary here, but we love the ease of throwing in fresh sprigs, and the more vibrant flavor of fresh herbs.