This quick and simple version of chicken noodle soup is hearty and delicious and is an easy fall and winter favorite, especially since it can be on the table in 30 minutes or less!

Since my blog exists largely as a placeholder for my favorite recipes, this simple chicken noodle soup deserves a spot.

I seriously keep a word document on my computer updated with every single recipe I’ve ever posted here for the clear reason that if/when I ever stop blogging or the internet explodes (whichever comes first), I know I can’t live without my go-to recipes.

A white bowl of chicken noodle soup with a large pot of the soup behind it.

I’m going to want them at my fingertips in an old-school hole punched binder for the rest of forever.

It’s eerily similar to that person that takes all their money out of the bank and stores it in a combination safe behind the picture in their master bedroom. That’s me with recipes, I guess.

So as simple as this chicken noodle soup is, considering we make it with ridiculous frequency, it needs to be documented.

If not for you (maybe you don’t like chicken noodle soup? or maybe you prefer to spend all day making it? that’s ok), then for me and my binder.

A ladle taking a scoop of chicken noodle soup out of a large pot.

This easier version of chicken noodle soup started out as one of those no-recipe type meals. (And can you tell we like a little noodles with our broth? Yum, best part.)

I mean, it isn’t like chicken noodle soup is rocket science. I have another delicious, favorite version, and it is undeniably delicious, but I don’t always have the time or forethought to cook a whole chicken in the slow cooker prior to making the soup.

Enter this easier and quicker version. My kids love chicken noodle soup more than life; it’s honestly one of their favorite meals. They do all sorts of fist bumps and cheers when they know we’re eating it for dinner.

I can’t help but love the other side of the equation: that the hearty, comforting deliciousness can be on the table so quickly.

Because I usually have all the ingredients on hand, it is one of our all-time go-to recipes when dinner falls through, it starts snowing (seriously, it snows and I’m unable to resist making this), or someone’s had a hard day and needs a big hug in a pot.

A white bowl of chicken noodle soup with a spoon in the side.

What to Serve With This

  • Easy Herb Focaccia Bread
  • Sliced cheese (sounds weird, but it’s our favorite thing to eat with chicken noodle soup – thickly sliced sharp cheddar, in particular)

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Quick and Delicious Chicken Noodle Soup

4.76 stars (33 ratings)


  • 2 quarts (8 cups) chicken broth or stock (see note)
  • 1 cup diced celery
  • 1 cup diced carrots
  • ½ cup diced onion
  • 1 bay leaf
  • ¾ teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • 8 to 12 ounces homestyle egg noodles (see note)
  • 2 cups cooked diced or shredded chicken, (see note if you don't have already cooked chicken on hand)
  • Salt and pepper to taste


  • In a 4 or 5-quart pot, combine the broth, celery, carrots, onion, bay leaf, parsley and thyme. Bring to a simmer and cook, covered, until the vegetables are tender, 8-10 minutes.
  • Stir in the noodles and cook according to package directions until al dente.
  • Add the chicken and cook for another 1-2 minutes.
  • Season to taste with salt and pepper (important!) and serve.


Chicken Stock: use a good-tasting broth/stock in the soup since it forms such a huge component of the flavor. I usually use the Kirkland brand of chicken stock or the Swanson Natural Goodness brand.
Noodles: the noodles are important. I prefer using thick, hearty, homestyle noodles (like Country Pasta or Mrs. Weiss Kluski) but you can use whatever brand of noodle you prefer. And of course, if you have it in you, homemade noodles are a delicious option.
Chicken: if you don’t have precooked chicken, place fresh boneless, skinless chicken breasts or chicken thighs in the broth/veggie mixture while it simmers in the first step of the recipe. Once it is fully cooked, take the chicken out of the broth before adding the noodles. Let the chicken rest for a few minutes before shredding or chopping and then add it back in at the end.
Serving: 1 Serving, Calories: 255kcal, Carbohydrates: 32g, Protein: 22g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 71mg, Sodium: 1226mg, Fiber: 2g, Sugar: 3g

Recipe Source: from Mel’s Kitchen Cafe