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Perfect for a weeknight dinner, this easy chicken noodle soup recipe comes together quickly with shredded rotisserie chicken, aromatics, and plenty of tender egg noodles. Make it in 40 minutes from start to finish or add it to your weekend meal prepping list for even quicker lunches and dinners.
Soup is one of my all-time favorite comfort foods. The moment the weather turns chilly, I’ve got a pot of soup simmering for dinner.
Over the years, I’ve found that one of the easiest soups to throw together is also a classic: chicken noodle soup.
This one uses a bit of chicken base to boost the flavor of store-bought broth, along with rotisserie chicken (or any leftover chicken) to speed things up. It takes just 40 minutes to make but tastes like you let it simmer for much, much longer!
Jamie’s testing tips
- Cook the noodles separately from the rest of the soup. I know it means using a second pot, but I promise it’s worth it. Not only do you get a clearer broth, but you can easily store leftovers without the noodles soaking up all of the broth and becoming mushy in the fridge.
- A bit of chicken base makes it taste like it simmered for longer than it did. I use 2 cartons of chicken broth and a big spoonful of Better than Bouillon to quickly and easily boost the flavor of the store-bought broth. It just gives the soup a bit more richness without having to simmer everything for hours.
- Dill and lemon add brightness. Chicken noodle soup isn’t rich or heavy like cream-based soups can be, but you’ll be shocked at how much a bit of dill and a squeeze of fresh lemon juice can brighten up the flavor of the soup. These are two simple additions that take take the whole dish from “good” to “wow!”
Ingredient notes
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
- Egg noodles: I like wide egg noodles, but you can use any you have on hand. You can easily use gluten-free egg noodles if needed.
- Butter: For sautéing the veggies. If you need this soup to be dairy-free, you can use olive oil instead.
- Aromatics: Onion, celery, carrots, and garlic are classic and my go-to for homemade chicken noodle soup. If you don’t like one of them, feel free to leave it out. That’s the beauty of a recipe like this—it’s super flexible based on what your family likes best.
- Broth: I recommend using low-sodium chicken broth (chicken stock is also fine) if you can. This lets you better control the seasoning yourself. Homemade broth or homemade chicken stock is a great option if you happen to have some in your freezer!
- Cooked chicken: I like to use shredded rotisserie chicken because it’s so quick and easy. Some grocery stores carry containers of cooked, shredded chicken in the deli section, which is even faster if you can find it. If you prefer to cook the chicken yourself, use your favorite method—chicken breasts or chicken thighs both work fine. Leftover chicken and even turkey are great options, too.
- Chicken base: As I mentioned above, a spoonful of Better than Bouillon adds depth without having to cook the soup longer. If you need the soup to be gluten-free or dairy-free, be sure to use a Better than Bouillon base that accommodates those needs.
- Herbs: I like a mix of dried oregano, dried basil, and dried dill. When I have it on hand, I’ll also add a handful of fresh parsley just before serving, along with a squeeze of lemon juice.
Make-ahead
You can make this entire easy chicken noodle soup recipe in about 40 minutes from start to finish, but there are a few ways you can prep ahead to make it even quicker.
Dice veggies and shred the chicken up to 2 days before making the soup. Store in airtight containers until you’re ready to use them.
Make the soup as directed, then cool and store in airtight containers in the fridge for 2-3 days or in the freezer for 3 months. Thaw frozen soup in the fridge overnight, then reheat on the stove while you cook the egg noodles.
If you want to pre-cook the egg noodles, cook them for about 2 minutes less than stated on the package. Drain, rinse with cold water to stop the cooking process, and toss with a bit of olive oil. Store in an airtight container in the refrigerator for up to 2 days. Add to the soup once it is at a simmer, cooking for a few minutes to warm the noodles through.
Storing leftovers
Leftover chicken noodle soup will keep in the refrigerator for up to 3 days. If possible, store the noodles and soup in separate containers so the noodles don’t soak up all of the broth in the fridge.
Reheat individual portions in the microwave or reheat larger portions on the stove over medium-low heat.
You can also divide leftovers into Souper Cubes and freeze for up to 3 months.
Easy Chicken Noodle Soup
Equipment
Ingredients
- 8 ounces egg noodles uncooked
- 2 tablespoons salted butter
- ½ cup diced onion
- ½ cup chopped celery
- 1 cup sliced carrots
- 2 cloves fresh garlic minced
- 64 ounces chicken broth low sodium preferred
- 3 cups shredded rotisserie chicken
- 1 tablespoon Better than Bouillon chicken base
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried dill optional
- salt and ground black pepper to taste
- fresh parsley optional
- Squeeze of fresh lemon juice optional
Instructions
- Bring a large pot of well salted water to a boil. Add the egg noodles and cook according to the package directions. Drain.8 ounces egg noodles
- In a large Dutch oven or soup pot, melt butter over medium heat. Add onion, celery and carrots and cook for about 5 minutes, stirring often. Add garlic and continue cooking for 1-2 minutes.2 tablespoons salted butter, 1/2 cup diced onion, 1/2 cup chopped celery, 1 cup sliced carrots, 2 cloves fresh garlic
- Add chicken broth, chicken, chicken base, oregano, basil, and dill (if using). Bring to a boil. Reduce heat and simmer for 15-20 minutes. Add cooked egg noodles and salt and pepper to taste. If desired, add fresh parsley and/or a squeeze of lemon juice before serving.64 ounces chicken broth, 3 cups shredded rotisserie chicken, 1 tablespoon Better than Bouillon chicken base, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon dried dill, salt and ground black pepper to taste, fresh parsley, Squeeze of fresh lemon juice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Frequently asked questions
Yes! Add all of the ingredients except for the noodles to a 6-quart slow cooker; cover and cook on low for 6-8 hours. Before eating, cook the noodles as directed and be sure to taste the soup and season with salt and pepper to taste.
More easy weeknight soup recipes
If you enjoyed this homemade chicken noodle soup recipe, you might enjoy these other soup recipes that are also easy enough to make on a weeknight:
My white chicken chili cooks in 40 minutes and can be made as mild or as spicy as you like. It also freezes well for quick meals later!
If you prefer a creamy chicken soup, my chicken and gnocchi soup recipe is for you! This one takes just 30 minutes from start to finish.
Let my crockpot taco soup recipe simmer while you’re at work and come home to a comforting bowl of soup that tastes like taco night!
Lasagna soup has all of the flavors you love in a big pan of homemade lasagna but only takes 45 minutes to make from start to finish.
Forget heading to a restaurant. Make this copycat Olive Garden zuppa toscana in less time than it takes to get to a restaurant and wait for your food!
