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!

Quick Chicken Noodle Soup

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. 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.

Quick Chicken Noodle Soup

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, and 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.

Quick Chicken Noodle Soup

What To ServeEasy 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)

One Year Ago: Peanut Butter Cup Cheesecake with Chocolate Cookie Crust
Two Years Ago: Easy Homemade Egg Noodles {Step-by-Step Pictures Include Food Processor Method or By Hand}
Three Years Ago: The Best and Only Pie Crust Recipe {& Tutorial} You’ll Ever Need

Quick and Delicious Chicken Noodle Soup

Yield: Serves 6-ish

Quick and Delicious Chicken Noodle Soup

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.

Also, noodles! They 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.

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.


  • 2 quarts (8 cups) chicken broth or stock (see note above)
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2 cup diced onion
  • 1 bay leaf
  • 3/4 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 8 to 12 ounces homestyle egg noodles (see note above or here's a homemade version)
  • 2 cups cooked, diced or shredded chicken (see note above if you don't have already cooked chicken on hand)
  • Salt and pepper to taste


  1. 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.
  2. Stir in the noodles and cook according to package directions until al dente.
  3. Add the chicken and cook for another 1-2 minutes.
  4. Season to taste with salt and pepper (important!) and serve.

Recipe Source: from Mel’s Kitchen Cafe

45 Responses to Quick and Delicious Chicken Noodle Soup

  1. Britany says:

    Could this recipe be adapted to cook in the slow cooker?

    • Mel says:

      I haven’t tried it but I’m sure it could! I’d just keep an eye on the noodles so they don’t overcook. Good luck if you experiment…

  2. Lori says:

    Hi Mel!

    Question, do you buy the “low sodium” chicken broth/stock? Wondering for this recipe, as well as your pretzel and sausage stuffing recipe, which calls for stock. I feel like people always caution that it will be too salty if you don’t use low sodium. I have no idea.

    Thank you!

    • Mel says:

      Yes, I always buy low-sodium, mostly because it’s what they have at Costco and that’s where I grab it…if a recipe calls for it and you don’t have it, just adjust the salt amount down slightly to compensate for the regular sodium broth.

  3. April says:

    Hi Mel! Where do you find your noodles??

  4. Amy W. says:

    This looks SO good!! Try subbing the onions for leeks- that’s what I use in my chicken noodle, and it changes up the flavor in the yummiest way- and gets rave reviews! (I don’t sauté them; just let them stew for a while on the stove in the broth.) Thanks, Mel!

  5. Emmeli Bagley says:

    Just made this Mel– So tasty, and super easy (especially when using ingredients from Thrive 😉 ). Thanks for all your recipes! I don’t use a cookbook, I just use your blog:) Thanks for all the time you put into it. Also, I have a few recipes that I would like to give you that you may like to use/change to make better and put them on your site. Maybe you wouldn’t like them, but I am sick of having to find the pictures of the recipes on my phone rather than looking it up on your website, haha. If you are interested, how do I send them to you?

  6. Grace says:

    We had this for dinner tonight (and your Triple Chocolate Fudge Peanut Butter Cookies for dessert)…and I’d say it was a win! Quick and easy and noodly (is that a word?). Definite yes on the added pepper in the end. Next time (because there will be one!), I think I’ll do like Emily H. above and sauté onions and minced garlic. If I’d read her comment before, I’d have also made your cornmeal crescent rolls. Next time! 🙂 As it was, this was a delicious, easy, and super fast recipe for a busy weeknight! Thanks!

  7. Brittney says:

    I think I’ll make this tonight! It’s cold and cloudy here which = perfect soup weather! We usually eat our chicken noodle soup of a bed of mashed potatoes… it sounds strange but it is so so so good! Thanks for all your yummy recipes! I think 9 out of 10 meals I make come from here!

  8. I make it a similar way, just without a chicken, which is so not smart. Thank you for this, I’m going to try it with the chicken!

  9. Kelly says:

    Are the egg noodles you recommend dry (in the aisle with pasta sauce) or refrigerated or frozen? Just wondering! Thanks!

  10. Charles says:

    I see people commenting on you considering shutting your website down, I hope this is only a consideration as you are my favourite go to site for recipes . Your recipes are easy to find and easy to follow for any home cook. I really appreciaete your site , however on a personal note if you are at a stage to move on I respect your decision , We will miss the inspiration that you bring to common home cooks . My selfish side wants you to continue , my wife and two girls have your sweet and sour chicken as an all time favourite , it is the only recipe that I follow without my own little adjustment.
    Thanks for a great easy way to share your recipes , hope to continue
    Charles , Val , Connie & Anna

    • Mel says:

      Thanks, Charles! I won’t be quitting blogging anytime soon, although I do admit at times it is a bit stressful and time-consuming (although the positives of it keeps me going). I do like to keep my recipes printed out (or in a document on the computer) for when/if that day does come. I appreciate your kindness and I am so grateful that readers like you and your wife and daughters enjoy the recipes. Thanks for taking the time to let me know. 🙂

  11. Emily H. says:

    I made this last night and it was delicious! I sautéed the onions and a few teaspoons of minced garlic in olive oil before I put the chicken broth, celery, and carrots in. I didn’t have cooked chicken, so I took your advice and cooked some boneless, skinless chicken thighs in the broth and it was so flavorful. I used the Kluski egg noodles and my kids gobbled it up! I served it with your Buttery Cornmeal Crescent Rolls and it was a perfect meal for a cold day.

  12. Amy says:

    You have me tempted to make my own noodles! The closest I’ve come is spaetzle. This might be a fun project to do with kids.

  13. Sara says:

    The thought of you shutting down this blog sends shivers down my spine. What in the world would I make for dinner every night? Or dessert? Or on a special occasion? Love you, Mel!

  14. Bonnie Bluth Harkey says:

    I laughed at your comment about keeping your recipes in Word documents and a binder- I do EXACTLY the same! What if the internet doesn’t work? Love all your recipes!! Thank you!!!

    • Grace says:

      Me too! On the few occasions when my favorite food blogs have been down when I needed them (usually dinnertime), it’s been panicky around here! I may not have food and water storage in case of emergency, but I have my recipes! (Mostly Mel’s recipes, but you know what I mean. ;))

  15. Greg says:

    Hi. I figured using the Pressure Cooker “Roasted” Whole Chicken recipe would be a good way to get the cooked chicken for this recipe and the broth as well, but I can’t seem to find a recipe or method on your site for pressure cooker broth even though there seems to be a reference to it in the roasted chicken recipe. Do you have any suggestions?

    • Jill says:

      If you look in the comments section of the pressure cooker whole roasted chicken Mel gives a link for the pressure cooker broth. I’ve made it several times and it is delicious!

  16. Amy W. says:

    This looks so good!! One thing I have been doing is using leeks instead of onions in my chicken noodle soup, and it is SO YUMMY! Worth a try! Thanks, Mel!

  17. Mary says:

    It was so fun to see you in person at BYU! I loved the caramels too!
    Chicken noodle soup is definitely a staple at our house.

  18. Tiffany S says:

    We put mashed potatoes in our bowls before adding the chicken noodle soup. It’s delicious and makes it hearty enough for my husband. Also, I usually throw in some frozen peas since they’re easy and it adds more veggies. Yummy! This is on my menu plan for the month.

  19. Charles says:

    I forgot to mention that I sometimes freeze leftover gravy and add it to our soup. My Grandmother used to freeze her vegetable liquid and use it when making her chicken stock rather than tap water. I use sterilized straight sided mason jars to freeze liquids, leaving about an inch head space for expansion. The curved top mason jars usually crack when the liquid freezes and expands. To thaw submerse in lukewarm or cool water for 10 / 20 minutes , it will still be frozen but the sides will thaw enough to allow the liquid to be transferred to your pot.

  20. Paige says:

    Our entire house has been sick the last couple weeks, so we’ve been making chicken noodle soup on repeat all the time! We’ll have to g ive your recipe a try next time because it looks so easy and yummy!


  21. Lyle says:

    Mel, Love the recipe. My daughter Katie was with you last night in Provo. I love using a rotisserie chicken and boil the whole thing in the pot for a few minutes, just to boost the flavor. You are our go-to website. Even bought myself a smoke vault. Thanks for all the good stuff.

  22. Elizabeth says:

    Thank you for your wonderful blog! It has been such a blessing to me and my family! I have a daughter who is married who uses your recipes to feed her husband. I have followed you since you started blogging. A lot of my families favorite recipes come from your blog. It was fun to see you in person last night! I learned many helpful things last night. You make cooking fun and very rewarding! Thank you for your awesome efforts!!!

  23. VikkiD says:

    I am in total agreement with your thoughts on recipe documentation! I keep mine on an app – Pepperplate – so I can make a grocery list from anywhere. And I also have them saved in my computer and printed out in a binder. Just in case, haha. This soup looks delicious and so does the focaccia bread

  24. Charles says:

    Great timing for me, we roasted two organic chickens on Monday , I froze the carcus and decided to make homemade chicken stock for chicken noodle soup tonight . I must confess it’s never the same however our recipes are quite similar. My wife enjoys parsnips so I”ll add organic parsnips . To Catherine who’s husband is celiac , when in doubt as to how much rice to use I usually add 1/2 to 1 cup at a time and check after 10 to 15 minutes , add more if it needs it . Our children have friends that are either celiac or are sensitive to gluten so we make gluten free gravey . Whenever you cook a roast add vegetables as a base for your roast . We use variety depending on what we have on hand, onions, garlic, apple, celery, sometimes mushrooms, carrots , spices to your taste, bayleaves , thyme , oregano, parsley, summer savoury, fennel, salt and pepper. While your roast is resting, puree your vegetables with the pan drippings. If your short on pan drippings you can add liquid from your cooked vegetables – carrot, turnip, potato( potato liquid lacks flavour but has starch for thickening ) I always deglaze the roaster to capture all the flavor. You may have to reduce the gravey if the consistency
    is too thin. I usually process twice , first in the food processor the finish in the blender . This turns out perfect .
    Thanks again Mel for sharing your great recipes

  25. Angela says:

    So exciting to look at your blog this morning, see your picture and think to myself, I met her last night! Your presentation was great, informational and entertaining! The caramels get two thumbs up, You were just as lovely in person as I had always imagined you to be. Thank you!

  26. Abby says:

    Mel – We love every recipe we’ve tried from your site. Lately my mom and I have been making chicken noodle soup in the instant pot. it’s amazing, easy, and cheap. You put in a whole raw chicken with water, veggies, and herbs then when done remove the chicken, shred it and simmer the noodles. Lots of recipes out there for the technique.

  27. Catherine says:

    My husband has celiac. How much rice could I sub for the noodles? Rice absorbs so much liquid I don’t want to over do it. Thank you for the buckwheat gluten free waffle recipe. We loved it.

    • Mel says:

      Chicken and rice sounds yummy! I’d probably start with 1/2 cup.

    • Katie says:

      Catherine, I just wanted to tell you what I do to make chicken and rice soup. I make the broth, chicken and veggie concoction. Then, I make a separate pot of rice. Everyone puts a scoop of rice in their bowl and tops it with the chicken soup. There are so many reasons to do it this way…everyone gets just the amount of rice they want (or none at all!) and the biggest reason for me is that I don’t like that starchy, ricey water as part of my soup. You could also make pasta along with the rice and then those who can have pasta can put it in their bowl and cover with the soup. Winner winner chicken soup dinner!!!

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