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Easy Chicken Noodle Soup is the perfect recipe when you need an easy, yet comforting meal.
(Post modified with new photos on 10/17/23.)
This Chicken Noodle Soup is my go-to recipe when one of my loved ones gets sick. A soup with hot herbal chicken broth, flavored with celery, carrots, peas and onion and made easy with dried egg noodles.
I like to make this soup with either curly dried egg noodles or my favorite Amish Extra Thick Kluski Egg Noodles, whichever I happen to have in my pantry.
This soup is also a great recipe to make with young children who are learning to cook. And it’s one they will love to eat–which makes it even better.
More Chicken Soups to Enjoy
- Creamy Chicken Noodle Soup
- Creamy Chicken Gnocchi Soup
- Chicken Soup with Wild Rice
- Slow-Cooked Tortilla Chicken Soup
Ingredients for Easy Chicken Noodle Soup
(See the full recipe at the bottom of this post.)
- skinless, boneless chicken breasts (or thighs)
- water
- chicken bouillon cubes
- celery
- carrots
- onion
- dried oregano
- parsley
- kosher salt
- freshly ground black pepper
- frozen peas
- pinch of saffron (optional)
- Dried Egg Noodles
Make This Soup even Faster and Easier
This soup is even more quick to make if you happen to have some leftover roasted chicken in the refrigerator. Simply shred it and add it to the soup.
Substitute chicken broth or stock for the water and bouillon cubes.
Use frozen mixed vegetables instead of the fresh celery, carrots, and peas. Add the frozen vegetables with the chicken.
You may use any dry egg noodles that you have in your pantry. If possible, I like to use Amish Extra Thick Kluski Egg Noodles, but in a pinch, I’ve even used dried spaghetti that has been broken into halves or thirds.
Instructions for Making This Recipe
To begin, gather your ingredients so that you have them close at hand.
Prepare the Vegetables
Using a knife and cutting board, slice the celery. Slice and dice the onion.
I like to use both sliced and diced onion for this recipe for even more texture. You may substitute a sweet yellow onion for the red onion. I prefer using sweet onions in my dishes, as they don’t make my eyes water as badly as other onions.
Peel and slice the carrots. Set aside until ready to use.
Make the Chicken Soup
In a medium saucepan combine the boneless, skinless chicken breasts or thighs and water and bring to a boil.
Add in bouillon cubes, chopped celery, sliced carrots, and minced onion. Season with dried oregano and parsley, kosher salt, and freshly ground black pepper. Cook on medium heat for 20-25 minutes until chicken is cooked through, stirring occasionally.
I usually use packaged frozen chicken for this soup, but if you are using the larger chicken breasts from the meat department in your grocery, the pieces may be thicker and may require more time to cook through. If in doubt, use a meat thermometer to check the center of the chicken. Poultry is cooked through at 165 degrees.
Remove chicken from broth and set aside to cool.
Return the soup to a boil and add the dried egg noodles and frozen peas to the broth. Cook noodles as directed on package, approximately 10-12 minutes.
Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes on low. Before serving, add additional dried parsley, if desired.
Serve nice and hot with saltine crackers or a hard, crusty bread. This recipe will serve 4-6 people.
See more Soup Recipes Here. View Chicken Recipes Here.
Easy Chicken Noodle Soup
Ingredients
- 3 whole chicken breasts
- 6-8 cups water
- 3 cubes chicken bouillon
- 2 cups celery chopped
- 1 cup onion minced
- 1 medium carrot peeled and sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
- 6 oz dried egg noodles
Instructions
- Gather all your ingredients so you have everything close at hand on the counter or table.
Prepare the Vegetables
- Using a knife and cutting board, slice the celery. Slice and dice the onion.
- Peel and slice the carrots. Set aside until ready to use.
Make the Soup
- In a medium saucepan combine the boneless, skinless chicken breasts or thighs and water and bring to a boil.
- Add in bouillon cubes, chopped celery, sliced carrots, and minced onion. Season with dried oregano and parsley, kosher salt, and freshly ground black pepper. Cook on medium heat for 20-25 minutes until chicken is cooked through, stirring occasionally.
- (I usually use packaged frozen chicken for this soup, but if you are using the larger chicken breasts from the meat department in your grocery, the pieces may be thicker and may require more time to cook through. If in doubt, use a meat thermometer to check the center of the chicken. Poultry is cooked through at 165 degrees.)
- Remove chicken from broth and set aside to cool.
- Return the soup to a boil and add the dried egg noodles and frozen peas to the broth. Cook noodles as directed on package, approximately 10-12 minutes.
- Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes on low. Before serving, add additional dried parsley, if desired.
- Serve hot with saltine crackers or a hard, crusty bread. This recipe will serve 4-6.
Notes
Nutrition
