Name: Quick Chicken Noodles Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots); 1 cup celery, sliced thin (about 2 stalks); 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion); 2 garlic cloves, minced; 2 tablespoons olive oil; 64 ounces 8 cups low-sodium chicken broth (plus more if desired); 2 bay leaves; 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme; ½ teaspoon dried oregano; 1 teaspoon pepper, or to taste; salt, to taste; black pepper, to taste; 12 ounces wide egg noodles (or your favorite noodles or pasta); 2 cups shredded cooked chicken (store-bought rotisserie or other leftover cooked chicken); 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped; 1 tablespoon lemon juice, optional

There’s something incredibly comforting about a steaming bowl of homemade chicken noodle soup, especially when it’s ready in no time. This Quick Chicken Noodle Soup Recipe is my go-to for nourishing meals that feel like a warm hug on a hectic day—simple, fresh, and packed with flavor.

A close-up of a large pot filled with clear chicken soup that has a yellowish broth. The soup has layers of sliced orange carrots, light green celery pieces, shredded white chicken, and spiral-shaped yellow noodles, all resting on a wooden spoon lifted above the pot. The pot is white enameled with a soft green outer edge, sitting on a white marbled surface with a hint of white and beige woven mat underneath. The background is blurred, showing a white salt shaker and a pepper mill. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Chicken Noodle Soup Recipe
Top Tip
How to Serve Quick Chicken Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Chicken Noodles Soup Recipe

Why You'll Love This Recipe

I’m honestly amazed how a few simple ingredients can come together so quickly to make such a satisfying, hearty soup. This recipe strikes the perfect balance between flavor and convenience, and it’s versatile enough to make on a busy weeknight or when you want some cozy comfort food.

Speedy and Efficient: You can have this nourishing soup on your table in just about 30 minutes—perfect for when time is tight.
Simple Ingredients: Using everyday pantry staples and leftover chicken makes this recipe super accessible.
Flavorful Broth: Fresh herbs, garlic, and a squeeze of lemon juice keep the broth vibrant and soothing.
Customizable: You can easily swap noodles or add veggies to suit your taste, making it your own.

Ingredients & Why They Work

Each ingredient in this Quick Chicken Noodle Soup Recipe plays an important role—from building depth of flavor to creating that perfect texture. Here’s the scoop on why I choose what I do and a few tips to help you pick the best versions at the store.

Flat lay of a small white ceramic bowl of golden olive oil, a few thin carrot slices with bright orange color, several crisp celery stalks sliced thin, a medium yellow onion diced finely, two peeled garlic cloves, a small white bowl filled with clear low-sodium chicken broth, two whole bay leaves, a few sprigs of fresh thyme, a pinch of dried oregano on the side, a small white bowl containing mixed black peppercorns, a neat pile of wide egg noodles, tender shredded cooked chicken pieces, a few sprigs of fresh flat-leaf parsley, a small white bowl with fresh lemon juice, and two whole brown eggs with clean shells, all arranged with perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A great base for sautéing veggies, it adds subtle richness without overwhelming the broth.
Carrots: They lend sweetness and a bit of bite, sliced thin so they soften quickly.
Celery: Gives the soup that classic aromatic crunch and balances the sweetness of carrots.
Onion: Using sweet Vidalia or yellow onion adds a mellow depth that mellows as it simmers.
Garlic: Just two cloves to wake up the whole soup with its savory warmth.
Chicken broth: The soul of your soup—low sodium lets you control salt and customize the taste.
Bay leaves: Impart subtle herbaceous notes that elevate the broth’s complexity.
Thyme and oregano: These herbs bring an earthy brightness—fresh thyme if you have it is especially lovely.
Pepper: Freshly ground to taste, so you can brighten or dial back the spice level easily.
Wide egg noodles: I love these because they hold up well and absorb broth without turning mushy.
Shredded cooked chicken: Rotisserie chicken is a total time-saver and boosts flavor beautifully.
Flat-leaf parsley: Adds freshness and color—chop finely for the best bite.
Lemon juice (optional): This little zing lifts the whole soup and makes the flavors pop.
Salt: Adjust at the end—since broth and chicken vary in saltiness, it’s best to season to your personal preference.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Quick Chicken Noodle Soup Recipe is how easy it is to tweak based on what you have or what you like. I often swap noodles or add in extra herbs depending on my mood, and you can too—make this soup truly yours.

Variation: When I’m feeling cozy, I stir in a handful of baby spinach during the last minute of cooking—it wilts perfectly and sneaks in some greens without fuss.
Dietary swap: Gluten-free noodles or spiralized zucchini noodles work wonderfully if you want to lighten it up or have dietary needs.
Seasonal tweak: Swap in parsnips or potatoes for a heartier, more rustic feel during colder months.

Step-by-Step: How I Make Quick Chicken Noodle Soup Recipe

A white bowl filled with chicken noodle soup shows clear yellow broth with wide egg noodles and shredded light pink chicken pieces mixed with orange carrot slices and pale green celery chunks. Bright green parsley bits sit on top for color. A woman's hand holds a silver spoon scooping up noodles, chicken, and vegetables above the bowl. Behind, there is a small white marbled surface with a white cup and a small wooden bowl with green herbs. The scene has warm light on the soup and a wooden base under the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm the Veggies

Start by heating the olive oil over medium-high heat in a large Dutch oven or stockpot. Add your thinly sliced carrots, celery, and diced onion, sautéing them gently for about 7 minutes. You'll know they’re ready when the onions look translucent and the carrots start to soften—don’t rush this step, as it lays the foundation for flavor. Stir every couple of minutes so nothing sticks or browns too fast.

Step 2: Add Garlic and Broth

Once the veggies are softened, toss in the minced garlic and cook just 1–2 more minutes—too long and garlic can turn bitter. Next, pour in your chicken broth along with the bay leaves, thyme, oregano, and pepper. Bring it all to a rolling boil, then let it simmer gently for 5 minutes until everything melds and the veggies become fork-tender. If you prefer your soup brothier, this is the moment to add a bit more broth or water.

Step 3: Cook the Noodles

Add the wide egg noodles to your pot and turn the heat back up to a boil. Cook for about 10 minutes or until the noodles are tender but not mushy—I love testing them a minute or two earlier to catch that perfect bite. Keep an eye on the liquid level; noodles will soak up broth quickly, so add a splash of water if things get a little dry.

Step 4: Finish with Chicken and Freshness

With the noodles just cooked, stir in your shredded chicken, chopped parsley, and a splash of lemon juice if you like that bright zing. Let the soup heat through for 1–2 minutes, then taste and season with salt and additional pepper as needed. Don’t forget to fish out the bay leaves before ladling it into bowls!

Top Tip

From my experience experimenting with chicken noodle soup, a few small tweaks can make all the difference in flavor and texture. Here are my favorite tips to keep your soup tasting fresh and vibrant every time.

Use fresh herbs when you can: Adding fresh thyme and parsley near the end gives the soup a lively aroma you just can’t beat with dried herbs alone.
Control salt at the end: Because chicken broth and pre-cooked chicken vary in saltiness, seasoning last lets you avoid over-salting.
Don’t overcook noodles: Keeping them slightly al dente means they won’t turn gummy as the soup sits or when reheated.
Make it brighter with lemon: A teaspoon of lemon juice at the end wakes up all the flavors beautifully—try it, you’ll thank me!

How to Serve Quick Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I love sprinkling extra chopped parsley or a pinch of freshly cracked black pepper right before serving. Sometimes I add a few thin lemon slices on the side to squeeze, which adds that refreshing zing. A small drizzle of good olive oil on top can feel extra luxurious, especially on chilly days.

Side Dishes

This soup is fantastic on its own, but pairing it with crusty bread or a warm grilled cheese sandwich turns it into a full-on cozy meal. I’ve also enjoyed it with a simple side salad for a lighter lunch or dinner.

Creative Ways to Present

For special occasions or family dinners, I like to serve this soup in individual crocks or bread bowls—kids especially love that! Garnishing with a fresh herb sprig and a lemon wedge elevates the presentation without much effort.

Make Ahead and Storage

Storing Leftovers

I store leftover Quick Chicken Noodle Soup in airtight containers in the fridge, where it stays good for 5 to 7 days. The noodles tend to soak up broth over time, so when reheating, I usually add a splash of broth or water to loosen it back up. This keeps the texture just right.

Freezing

I’ve frozen this soup successfully too, just be sure to slightly undercook your noodles if you know you’ll freeze it—otherwise, they can get a bit mushy when reheated. Freeze without noodles if preferred and cook fresh noodles when you reheat.

Reheating

To reheat, I gently warm the soup in a saucepan over medium heat, stirring occasionally. Adding a bit of broth or water as it warms ensures it stays flavorful and not too thick. Avoid boiling again to keep chicken tender and prevent noodles from overcooking.

Frequently Asked Questions:

Can I make this Quick Chicken Noodle Soup Recipe vegetarian?

Yes! Substitute the chicken broth with vegetable broth, and skip the chicken or replace it with hearty mushrooms, tofu, or chickpeas for protein. Adjust herbs and seasoning accordingly for a delicious vegetarian twist.

What’s the best chicken to use for this soup?

Rotisserie chicken works beautifully because it’s already cooked and flavorful, saving you prep time. You can also use leftover cooked chicken or poach chicken breasts or thighs specifically for this dish. Shredding the meat helps it warm through evenly.

How can I keep the noodles from getting mushy?

Cook the noodles until just al dente and avoid overcooking. You can also cook the noodles separately and add them to each bowl when serving, especially if you plan to store leftovers. Using wide egg noodles tends to hold up better over time.

Can I make this soup in advance?

Absolutely! It stores well in the fridge for up to a week and can be frozen for up to 4 months. Just be mindful of the noodles’ texture when reheating, and add extra broth as needed to keep the soup from thickening too much.

Final Thoughts

This Quick Chicken Noodle Soup Recipe has truly become a staple in my kitchen—whether it’s a chilly evening or a time when I need something quick but nourishing. It’s easy, adaptable, and comforting in the best way. I hope you give it a try soon and find it as rewarding to make and savor as I do. Nothing beats a homemade bowl of warmth shared with those you love.