Chicken Noodle Soup

January 20, 2016

Chicken Noodle Soup is one of those comforting must have recipes. This version is super easy to make, it has lots of flavor, and it’s just what you need on a chilly day! It’s a soup you’ll want to make again and again!

Chicken Noodle Soup

Chicken Noodle Soup

This soup is one of my favorite things to make for dinner. I know that may seem boring but it’s just such a cozy soup that I’m always in the mood for.

I love that it’s quick and easy to make, especially when you use rotisserie chicken like I have here and skip making the broth from scratch.

Plus it’s one of those dinners that everyone in the family can agree on. And it’s always a good thing to serve to guests because I can’t think of many people who don’t like it.

It makes the perfect weeknight dinner because you have have it ready in about 30 minutes and it’s filled with healthy ingredients.

Chicken Noodle Soup in large red pot

Ingredients You’ll Need for This Recipe

  • Olive oil
  • Fresh veggies – carrots, celery, onion, garlic
  • Low sodium-chicken broth
  • Fresh herbs – thyme, rosemary, sage and parsley
  • Salt and pepper
  • Egg noodles
  • Cooked rotisserie chicken
  • Lemon (optional)

Chicken Noodle Soup in large red pot

How to Make Chicken Noodle Soup

  • Saute veggies.
  • Add broth and herbs, season with salt and pepper.
  • Simmer.
  • Add pasta and cook through.
  • Stir in chicken, lemon and parsley.

Chicken Noodle Soup

Can I Use Dried Herbs in Place of Fresh?

If you don’t have fresh herbs on hand dried herbs will work great too. Just use 1/3 the amounts listed.

Can I Use Chicken Thighs?

This recipe will also work great with cooked chicken thighs. And actually, when using the rotisserie chicken meat I’d add the thigh meat too, it adds great flavor.

Can I Use Another Type of Noodle?

Another good substitute is rotini pasta. If using add 1 3/4 cups and add a few additional minutes for cooking.

Close up image of chicken noodle soup in ladle

More Chicken Noodle Soup Recipes You Might Like

Chicken Noodle Soup

4.8 from 5 votes

A simple yet perfectly delicious chicken noodle soup! Filled with lots of noodles, veggies and tender chicken. It has lots of flavor, and it's just what you need on a chilly day! A recipe you'll want on repeat.

Servings: 6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced celery
  • 1 1/2 cups diced yellow onions
  • 3 garlic cloves , minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 tsp each chopped fresh thyme, rosemary and sage*
  • 1/3 cup chopped parsley , divided
  • Salt and freshly ground black pepper
  • 1 1/3 cups medium egg noodles (dry)
  • 12 oz . shredded rotisserie chicken (from about a 2 lb rotisserie chicken)
  • 1 Tbsp fresh lemon juice (optional)


  1. Heat olive oil in a large pot over medium-high heat.

  2. Add carrots, celery and onions and saute 4 minutes then add garlic and saute 1 minute longer.

  3. Stir in chicken broth, thyme, rosemary, sage and half of the parsley. Season with salt and pepper to taste.

  4. Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes.

  5. Stir in noodles, cover and boil over medium heat until noodles are cooked through, stirring occasionally, about 7 minutes (or as directed on package). 

  6. Stir in chicken and heat through, about 1 minute. Stir in lemon and parsley and serve warm.

Recipe Notes

  • Look for the poultry herb pkg. so you don't have to purchase all 3 separately, or use 1/2 tsp of each dried.
  • To make this in 30 minutes - prep some of the ingredients while sauteing and simmering vegetables, such as shredded chicken and chopping herbs.
Nutrition Facts
Chicken Noodle Soup
Amount Per Serving
Calories 292 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 54mg18%
Sodium 172mg7%
Potassium 634mg18%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 4g4%
Protein 20g40%
Vitamin A 5810IU116%
Vitamin C 11.9mg14%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: chicken noodle soup
Author: Jaclyn
Recipe source: Cooking Classy (inspired by my slow cooker version)


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  • Betsy

    Looks yummy and with the sniffles in the house it will be perfect for dinner! If I use poultry blend seasoning how much of that should I use as opposed to the individual dried herbs? Thanks!

  • Lisa

    Merry Christmas, Jaclyn. The first time I made this soup, I didn’t comment because the other comments mirrored my own. Now the soup is simmering away as I wait for the bread to finish baking. This is lovely, versatile soup with fresh herbs or dried or with Basmati instead of pasta. I am a retired teacher but also a doting grandmother. I mostly cook from scratch because I have the time to do so. However, sometimes I would rather be playing with my grandchildren! I appreciate these recipes of yours that allow me to do that and still give a nutritional soup to my family. Thank you so much.

    • Jaclyn

      Jaclyn Bell

      Thanks for this wonderful comment Lisa! So glad you and yours enjoy the soup!

  • Rita Cook

    Jaclyn thank you SO much for thinking of women who want a good meal but do not always have the time to do everything from “scratch”. Sure we could boil a chicken and make broth, but the ease of having a shortcut AND tasty soup is what keeps me reading this blog. Thanks again, and keep your fantastic recipes coming :)

  • Angelina

    WHY WOULD YOU BUY a Rotisserie Chicken….and use Chicken Stock form a carton, in order to make Chicken Soup? LISTEN HERE….Buy a whole chicken, drop it into a pot of water w/onions, celery, carrots, & some herbs. Cook it for about 1 & 1/2 hrs. (What THE HECK is SO HARD about that? Viola, you’ll have the cooked chicken, and a (much healthier) chicken broth, in order to make this delicious chicken soup. I loved the herbs which were called for in this recipe. I used Whole Grain Egg Noodles. Very delicious!

  • Becca

    If I wanted to add potatoes to this what kind do you recommend I use? And if I dice them into about one inch cubes do you think that’d work with the cooking time on everything else?