Chicken Noodle Soup is a classic and this recipe is the best! The perfect to beat the cold winter weather. It comes together in under an hour and is sure to bring comfort right to your soul. It’s made with all of the ingredients you know and love with no unnecessary frills! 

chicken noodle soup in a large pot

Chicken Noodle Soup

I firmly believe everyone needs a chicken noodle soup recipe in their repertoire. Whether you’ve been under the weather or you’re just over the cold, chicken noodle soup soothes all. Easier than you might think and way better than anything that comes in a can, this chicken noodle soup recipe is for you! It’s a one pot dish so it makes cleanup easy. I utilize rotisserie chicken to save time, but I don’t skimp on the fresh carrots and celery. Add some chicken broth, a few dashes of seasoning, wide egg noodles, and a splash of lemon juice and you’ve got a comfort dish for the ages. I love that this makes a big batch so you can come back for seconds. Serve it with some warm bread (I love to dip a piece of french bread into the broth!) or top with some saltines for a crunch. Settle in for a cozy night and dig in. 

In my house, soup is always in season. Try a big pot of White Chicken Chili or easy Chicken Pot Pie Soup for extra comfort on those cold, dreary days. 

What can I add to my Chicken Soup to Give it Flavor?

To give this chicken noodle soup the best flavor we start with butter, onion, celery, carrots and garlic. Then, to give even more flavor we add herbs like thyme sage and rosemary! This with the garlic powder, onion powder, and addition of either chicken bouillon powder or paste pack this easy soup full of so much flavor!

How To Make Chicken Noodle Soup

  • Melt the butter and cook the veggies. Use a large soup or stock pot. Add the butter and heat until melted. Add the diced celery, carrots, and onion. Cook for about 6 minutes until soft.
  • Add the garlic and seasoning. Toss in the minced garlic, salt, pepper, dried thyme, rosemary, and sage, along with the garlic and onion powder. Add one bay leaf and cook for about 1 minute until the garlic is fragrant but not burned. 
  • Pour in the broth. Pour in the low sodium chicken broth and the chicken bouillon powder. Stir to combine then bring the soup to a boil.
  • Cook the noodles. Add the egg noodles and cook for 2 minutes less than what it says on the package.
  • Add the chicken and serve. Stir in the shredded chicken and lemon juice and cook for another 2 minutes. Garnish with fresh parsley, lemon wedges, and saltines. Enjoy!
photo collage how to make the best chicken noodle soup

Storing Chicken Noodle Soup

Store any leftover soup in an airtight container in the fridge for 3 days. Heat in the microwave or on the stove until warmed through. 

Ingredients Notes for Chicken Noodle Soup

  • Chicken – I love using shredded rotisserie chicken for this to make my life easier, you can of course cook chicken (or use leftovers from another dish?) for this if you prefer. 
  • Broth – I like to use low sodium to control the amount of salt in the soup overall. Use what you prefer or whatever is on hand. Vegetable broth could be substituted if needed.
  • Lemon – While the lemon gives this soup a bright flavor twist, you don’t have to serve it with lemon slices/wedges if that’s not your taste. You can also omit the lemon juice altogether. 
  • Onion – White or yellow is just fine for this recipe.
  • Vegetables – If you want to add even more veggies you can throw in some green beans, spinach, corn, potatoes, or even mushrooms.
  • Seasoning – Feel free to use more or less of any of the seasonings depending on your tastes. 
pot of homemade chicken noodle soup

Enjoy!

~Nichole

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Chicken Noodle Soup

Chicken Noodle Soup is a classic and this recipe is the best! The perfect to beat the cold winter weather. It comes together in under an hour and is sure to bring comfort right to your soul. It’s made with all of the ingredients you know and love with no unnecessary frills! 
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Servings 9

Ingredients 

  • 2 Tablespoons Salted Butter
  • 3 Celery Stalks chopped
  • 2 Carrots peeled and sliced
  • 1 Medium White or Yellow Onion diced
  • 3 Cloves Garlic finely minced
  • 1 teaspoon Salt
  • 1 teaspoon Ground black pepper
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Sage
  • 1/2 teaspoon Dried Rosemary
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 Bay Leaf
  • 6 Cups Low sodium Chicken Broth
  • 2 teaspoons Chicken Bouillon Powder or Paste **SEE NOTE
  • 8 Ounces Dried Wide Egg Noodles
  • 3-4 Cups Shredded Rotisserie Chicken
  • 1 Tablespoon Lemon Juice

Instructions 

  • Melt the butter in a large soup pot and cook the celery, carrots, and onion until soft, about 6 minutes.
  • Add the garlic, salt, pepper, thyme, sage, rosemary, garlic powder, onion powder, and bay leaf and cook for 1 minute or until fragrant.
  • Pour in the chicken broth and bouillon powder, stir, and bring it to a boil over high heat.
  • Stir in the noodles and cook for 2 minutes less than the package instructs.
  • Stir in the chicken and lemon juice and simmer for another 2 minutes then garnish with freshly minced parsley and serve with saltines and lemon wedges if desired.

Video

Notes

NOTE ON BOUILLON POWDER/PASTE:  This ingredient is optional if you don’t have it.  I personally use better than bouillon paste because that is what I keep on hand to make all of my broth/stock.  

Nutrition

Serving: 1Cup, Calories: 98kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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