Name: Quick Chicken Noodle Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 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; 64 ounces (8 cups) low-sodium chicken broth; 2 bay leaves; 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 teaspoon black pepper, or to taste; Salt, to taste; Black pepper, to taste; 12 ounces wide egg noodles; 2 cups shredded cooked chicken (rotisserie chicken or leftover cooked chicken); 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped; 1 tablespoon lemon juice (optional)

Quick Chicken Noodle Soup Recipe is one of those classic comfort dishes that feels like a warm hug on a chilly day. I love how quickly it comes together without sacrificing that homemade, cozy taste we all crave, especially when you're short on time but want something nourishing and delicious.

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 Noodle Soup Recipe

Why You'll Love This Recipe

I've lost count of how many times this Quick Chicken Noodle Soup Recipe has saved dinner plans or brightened a rough day. It’s simple, wholesome, and genuinely satisfying. The best part? You don’t have to fuss over fancy ingredients or complicated steps to get a bowl that tastes like you spent all afternoon simmering it.

Speedy Comfort: Ready in about 30 minutes, so you can enjoy comfort food even on busy weeknights.
Uses Everyday Ingredients: You probably have everything you need in your pantry or fridge already.
Hearty & Nourishing: It balances fresh veggies, tender chicken, and satisfying noodles perfectly.
Customizable: Easy to tweak based on what you like or have on hand, making it versatile for any mood.

Ingredients & Why They Work

The magic of this soup starts with simple, fresh ingredients working in harmony. The veggies add sweetness and texture, while the broth and herbs boost flavor without any fuss. Choosing good quality chicken broth and fresh herbs can really take it up a notch, but it’s still fantastic with pantry staples.

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: Adds a subtle richness and helps sauté your veggies to fragrant perfection.
Carrots: Naturally sweet and tender; I like slicing them thin so they cook evenly.
Celery: Offers a crisp, fresh flavor that balances the sweetness of the carrots.
Onion: The backbone of flavor, and using a sweet Vidalia or yellow onion softens its bite.
Garlic: Gives a subtle kick and depth without overpowering the soup.
Chicken broth: Low-sodium is best so you can control salt levels and avoid over-seasoning.
Bay leaves: Bring a delicate earthiness that’s a classic in chicken soups.
Herbs (thyme & oregano): Fresh thyme adds brightness; oregano rounds out the herbal profile.
Pepper: Just the right amount to give your soup a gentle warming bite.
Egg noodles: Wide noodles hold onto the broth and soften nicely without getting mushy too fast.
Cooked chicken: Rotisserie chicken is a game changer for speed, but any cooked chicken works beautifully.
Fresh parsley: Chopped and sprinkled in last for a burst of freshness.
Lemon juice (optional): A squeeze brightens everything up and adds a little zing to finish.

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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 adjust. I often add more veggies when I want something extra hearty or swap out the noodles for gluten-free pasta when cooking for friends. Feel free to play around—you can’t go wrong.

Variation: Sometimes I throw in frozen peas or spinach in the last few minutes to sneak in extra greens without extra work.
Gluten-Free Option: Swap the egg noodles for gluten-free pasta or rice noodles. Just watch cooking time carefully so they don’t overcook.
Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce if you want a little heat.
Makeshift Broth Boost: Stir in a spoonful of miso paste or a splash of soy sauce for an umami boost.

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: Sauté the Veggies Just Right

I start by heating olive oil over medium-high heat in a big pot. Then I toss in the sliced carrots, celery, and diced onion, stirring occasionally for about 7 minutes. You want them soft but not mushy—think tender with a bit of bite to give your soup body. Adding garlic last for just a minute or two keeps its flavor bright but not bitter.

Step 2: Build the Broth

Next, I pour in the low-sodium chicken broth along with bay leaves, thyme, oregano, and freshly cracked black pepper. Bring it all to a gentle boil, letting it simmer for about 5 minutes so the flavors marry and the veggies get fork-tender. This is the soul of your soup—don't rush this step.

Step 3: Cook the Noodles Perfectly

Time to add the egg noodles. I use wide egg noodles because they hold broth well and have a lovely texture. Boil them for about 10 minutes, stirring occasionally so they don't stick. Keep an eye on the liquid as noodles soak it up quickly—if it looks dry, I add a splash of water or extra broth. The goal is tender noodles but not mushy.

Step 4: Add Chicken and Brighten It Up

Finally, stir in shredded cooked chicken and chopped parsley. I like to add a tablespoon of lemon juice here—it really lifts all the flavors and adds freshness. Let everything heat through for a minute or two, taste, and season with salt and pepper. Don’t forget to fish out the bay leaves before serving!

Top Tip

Over the years, I’ve learned that a few simple tweaks make this Quick Chicken Noodle Soup Recipe truly shine. Here are some tips from my own kitchen to yours that make all the difference.

Don’t Skip the Sauté: Cooking the veggies before adding broth builds deep flavor that instant soups can never match.
Low-Sodium Broth Is Your Friend: It gives you control over saltiness so the soup isn’t overpowering.
Watch the Noodle Timing: Overcooked noodles turn mushy fast, especially if reheating leftovers, so aim for al dente.
Brighten With Lemon: A splash at the end wakes up the flavors and adds a fresh layer that I always appreciate.

How to Serve Quick Chicken Noodle Soup Recipe

chicken noodle soup - Serving Suggestion

Garnishes

I love topping my soup with extra fresh parsley and sometimes a sprinkle of cracked black pepper. Occasionally, I add a few thin lemon zest strips or a dash of grated Parmesan—these simple garnishes feel like an elegant touch without any fuss.

Side Dishes

Crusty bread or homemade garlic toast pairs perfectly here. If you want something lighter, a crisp green salad with bright vinaigrette complements the warmth of the soup beautifully.

Creative Ways to Present

For a cozy dinner party, serve the soup in rustic bowls with a side of soft pretzels or a dollop of sour cream stirred in at the table. Another favorite is ladling it into hollowed-out bread bowls for that classic, comforting vibe.

Make Ahead and Storage

Storing Leftovers

Leftover soup stores wonderfully in an airtight container in the fridge for up to a week. Keep in mind the noodles soak up broth over time, so the soup might seem thicker—just add a splash of broth or water when reheating to get it back to the perfect consistency.

Freezing

I’ve had great luck freezing this soup without the noodles, then adding fresh noodles when reheating. That way, the noodles don’t become mushy and stay deliciously tender after thawing.

Reheating

To warm leftovers, I prefer reheating gently on the stove over low heat, stirring occasionally. If it’s too thick, adding a little broth or water helps restore that silky soup texture. Microwave works fine, just cover and heat in short bursts, stirring in between.

Frequently Asked Questions:

Can I use leftover chicken from a roast or rotisserie?

Absolutely! Using pre-cooked shredded chicken is the quickest way to put this soup together, and flavors meld beautifully regardless of the chicken source.

Can I make this soup vegetarian?

You can swap the chicken broth for vegetable broth and skip the chicken or use a plant-based chicken substitute. Adding extra vegetables like mushrooms and zucchini helps keep it hearty.

What if I want thicker soup?

Reduce the broth slightly or add more noodles. For extra body, a spoonful of cooked rice or a touch of cream can make it richer and thicker.

How do I prevent the noodles from getting mushy later?

Cook the noodles separately and add them just before serving, or for leftovers, reheat the soup without noodles and add freshly cooked ones. This keeps that perfect texture intact.

Final Thoughts

This Quick Chicken Noodle Soup Recipe holds a special place in my heart because it’s my go-to when I want to nourish myself or others without spending hours in the kitchen. It’s straightforward, forgiving, and endlessly comforting—a recipe that feels like home. I hope you enjoy making it as much as I do, and that it brings warmth and smiles to your table whenever you need it.