Easy Chicken Noodle Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 14 g (1 tablespoon)butter
• 1 mediumonion, chopped
• 2 mediumcarrots, peeled and sliced
• 2 stickscelery, chopped
• 2 clovesgarlic, minced
• 946 ml (4 cups)chicken broth
• 473 ml (2 cups)water
• 680 g (1.5 pounds)uncooked boneless, skinless chicken breasts
• 2.5 ml (1/2 teaspoon)Italian seasoning
• About 200 g (2 cups)uncooked egg noodles
• To tastesalt and pepper
• 15 ml (1 tablespoon)fresh parsley, chopped

Instructions

1. 1

   Sauté the vegetables

   Put the olive oil, butter, onion, carrots and celery in a soup pot. Cook over medium-high heat for 5–7 minutes, stirring as needed.

2. 2

   Add the garlic

   Stir in the minced garlic and cook for about 30 seconds.

3. 3

   Add broth and chicken

   Pour in the chicken broth and water, then add the chicken breasts and Italian seasoning.

4. 4

   Simmer the soup

   Raise the heat to high and bring the soup to a boil. Lower the heat, cover the pot with the lid slightly ajar and simmer for 15 minutes.

5. 5

   Cook the noodles

   Add the noodles and cook uncovered for 8 minutes, stirring occasionally so they do not stick. Adjust the heat if needed to keep the soup at a gentle boil.

6. 6

   Shred the chicken

   Remove the chicken from the pot and cut or shred it, then return it to the soup. It should be cooked through; if it is not, simmer it for a few more minutes. Chicken is safe to eat when it reaches 74°C (165°F).

7. 7

   Season and finish

   Season with salt and pepper to taste, then stir in the chopped parsley.

What is chicken noodle soup?

Chicken noodle soup is a familiar American comfort food: chicken and noodles served in a savoury broth, often with vegetables. This version builds its flavour from a simple base of onion, carrots, celery and garlic.

Cooking the chicken in the broth lets it contribute flavour as it simmers, while adding the noodles near the end helps them keep their shape. The result is a straightforward, hearty soup made in one pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 243 calories, 27g protein, 14g carbs, 8g fat.

The noodles and vegetables provide most of the carbohydrates, while the chicken supplies most of the protein. Olive oil and butter contribute much of the fat, with the broth also affecting the soup’s sodium. For a balanced plate, serve a bowl with a side salad or extra non-starchy vegetables.

Build flavour with the vegetables

Vegetable base: sauté the onion, carrots and celery in oil and butter for 5–7 minutes before adding the liquids. This softens them and gives the soup a more rounded starting flavour.

Garlic: add it after the other vegetables and cook briefly. Garlic can burn if it spends too long over the heat, so the short cooking time matters.

Cook the chicken gently

Whole breasts: simmer them in the broth and water with the Italian seasoning. Keeping the pot at a gentle simmer after it comes to the boil helps cook the chicken without an unnecessarily vigorous boil.

Doneness: cut or shred the chicken after removing it from the pot, then check that it is cooked through. If it needs more time, return it to the soup and simmer for a few minutes longer.

Get the noodle texture right

Timing: add the egg noodles after the chicken has simmered for 15 minutes, then cook them uncovered for 8 minutes. Check the packet guidance if your noodles are notably different in size, as their cooking time may vary.

Stirring: stir occasionally while the noodles cook so they do not settle and stick to the bottom. Keep the soup at a gentle boil rather than letting it bubble too fiercely.

Season at the end

Salt and pepper: season to taste once the chicken and noodles are cooked. Broths differ in saltiness, so tasting before adding salt helps you judge how much the pot needs.

Parsley: stir in the chopped fresh parsley at the finish for a fresh herbal note. Serve the soup while hot.

What to serve with it

Bread: crusty bread or a soft roll is an easy partner for the broth. It also makes the meal more substantial.

Fresh side: a simple green salad or sliced vegetables can add a crisp contrast to the warm, soft noodles and chicken.

Recipe notes & tips

• Cut the carrots and celery into similar-sized pieces so they soften at a similar pace.
• Keep the lid slightly ajar during the 15-minute simmer, as directed, to let some steam escape.
• Stir the noodles from time to time to stop them catching on the bottom of the pot.
• Taste the broth before adding salt, particularly if your chicken broth is already seasoned.
• Shred the chicken while it is still warm, then return it to the pot promptly.

Variations

• Use homemade broth: replace the shop-bought chicken broth with homemade broth if you have it.
• Add extra vegetables: include more carrots or celery for a vegetable-forward bowl.
• Try a different noodle: use another noodle shape, adjusting the cooking time to suit its packet instructions.
• Add herbs: finish with a little extra parsley for a fresher herbal flavour.
• Use chicken thighs: substitute boneless, skinless thighs for the breasts and check that they are cooked through before shredding.

Common mistakes to avoid

• Burning the garlic: add it after the vegetables and cook for only about 30 seconds.
• Boiling too hard: reduce the heat after the soup reaches a boil and let it simmer gently.
• Sticking noodles: stir occasionally while they cook, making sure to reach the bottom of the pot.
• Overcooking the noodles: check them at the end of the 8-minute cooking time and avoid leaving them simmering longer than needed.
• Underseasoning the broth: taste at the end and add salt and pepper gradually.

How to store

Refrigerate leftovers in an airtight container and eat within 3–4 days. Reheat gently on the hob until piping hot; the noodles may soften as they sit. For freezing, freeze the soup for up to 2–3 months, though the noodle texture may be softer after thawing.

Frequently asked questions