What are the basic ingredients of chicken noodle soup?

The essentials for any Easy Chicken Noodle Soup Recipe are chicken, noodles, carrots, celery, onions, garlic, and broth. You can use either homemade or store-bought chicken broth, but fresh herbs like thyme and parsley make the biggest difference in flavor.

How to make simple chicken soup at home?

Start by sautéing onions, carrots, and celery in olive oil. Add chicken, garlic, and broth, then let it simmer until the meat is tender. Stir in noodles near the end and cook until soft. That’s it simple steps, pure comfort.

How to make simple soup noodles?

If you’re using dry noodles, boil them separately in salted water for 6–7 minutes, then add them to the soup. For fresh egg noodles, cook them directly in the broth they absorb flavor beautifully without turning soggy.

What is the easiest soup to make at home?

Without question, this Easy Chicken Noodle Soup Recipe is one of the simplest. It’s all cooked in one pot, takes less than 40 minutes, and tastes like you’ve been simmering it all day.

Easy Chicken Noodle Soup Recipe | 5-Minute Comfort Meal

Name: Easy Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken thighs or breasts; 6 oz egg noodles; 2 medium carrots, sliced; 2 celery stalks, chopped; 1 small onion, diced; 2 garlic cloves, minced; 6 cups chicken broth; 1 tbsp olive oil; 1 tbsp fresh parsley, chopped; 1 tbsp fresh thyme, chopped; Salt and pepper to taste

Description

This Easy Chicken Noodle Soup Recipe is warm, comforting, and ready in just 30 minutes. With tender chicken, egg noodles, and flavorful broth, it’s the perfect meal for cold days or when you need a quick homemade soup.

Ingredients

Scale

1 tablespoon olive oil

1 medium onion, chopped

2 carrots, peeled and sliced

2 celery stalks, chopped

2 cloves garlic, minced

6 cups low-sodium chicken broth

2 cups shredded cooked chicken (rotisserie or leftover)

2 cups egg noodles

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme (or Italian seasoning)

2 tablespoons fresh parsley, chopped

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.

2. Add garlic and cook for another 30 seconds until fragrant.

3. Pour in the chicken broth, salt, pepper, and thyme. Bring to a boil.

4. Add egg noodles and cook according to package directions until tender.

5. Stir in shredded chicken and simmer for 3–4 minutes until heated through.

6. Taste and adjust seasoning. Stir in fresh parsley before serving.

Notes

Use leftover or rotisserie chicken to save time.

Add a squeeze of lemon juice for brightness.

For a heartier version, add diced potatoes or extra noodles.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 4g
Sodium: 690mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg