Chicken noodle soup is the perfect comfort soup on a chilly day. Simple to make and full of delicious flavor. It will become an instant favorite!
With September just around the corner, I thought it was time I started posting some of my favorite soup recipes. First up? This easy chicken noodle soup! It’s so delicious and is perfect on a chilly fall day served with homemade dinner rolls. Yum!
This chicken noodle soup is the perfect recipe for when you don’t have time to make it from scratch. It’s one of my family’s favorites and is on rotation at least once a month from September through March. It is so good!
It’s also great for when you’re under the weather. Whenever I feel a cold coming on, I always crave a bowl of chicken noodle soup. It’s one of those comfort meals that is actually pretty healthy too.
How to make chicken noodle soup
- Cook onions and garlic. In a medium-sized stockpot, melt butter over medium-heat. Add onions and cook for 2 minutes. Stir in garlic and cook until onions are translucent. Then slowly add in flour and stir until it forms into a thick, golden brown paste.
- Add chicken stock, veggies and spices. Slowly whisk in chicken stock and bring to a light simmer. Then add chicken, carrots, celery, lemon juice, parsley and thyme. Simmer until vegetables are tender, about 8-10 minutes.
- Stir in noodles and simmer. Add the egg noodles and simmer for an additional 8-10 minutes, or until both the noodles and chicken are cooked. Remove from heat and S&P to taste. Top with fresh parsley if desired!
Tips + modifications
- You can use shredded rotisserie chicken for convenience.
- This recipe also tastes great with leftover roasted turkey from the holidays. You can also sub homemade turkey stock for chicken stock.
- Egg noodles are my favorite, but rotini or elbow noodles would also taste delicious.
- If you don’t have any fresh parsley on hand, you can add about 2-3 teaspoons dried parsley.
- You can mix in some spinach or chopped kale at the very end to add more veggies.
You can easily double this recipe and freeze half for later. It’s perfect for busy nights where you need something quick and simple. I would suggest omitting the egg noodles if freezing. They tend to separate and get a bit mushy. When you’re ready to enjoy the soup, simply cook the egg noodles in a separate pot while it reheats.
To freeze: Allow the soup to cool and then place in a zip top bag or freezer container. Then place in the freezer. When ready to use, thaw in the refrigerator (set in a pan so it doesn’t make a mess) or in the sink. Then reheat on the stove or in the microwave (cook the noodles separately while it reheats). Add the cooked noodles into the bowls first, then ladle the soup on top.
More comfort food recipes:
- Chicken and rice soup
- Chicken pot pie soup
- Leftover turkey soup
- Chicken gnocchi soup
- Chicken and dumplings
Chicken Noodle Soup
- 2 Tablespoons salted butter
- 1/2 cup yellow onion (chopped)
- 1 teaspoon minced garlic
- 2 Tablespoons all-purpose flour
- 32 ounces chicken stock (4 cups)
- 1 pound boneless, skinless chicken breast (cut into bite sized pieces)
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 1 Tablespoon fresh lemon juice
- 2-3 Tablespoons fresh chopped parsley
- 1/2 teaspoon ground thyme
- 1 1/2 cups dry egg noodles
S&P, to taste
- Melt butter in a medium-sized stockpot over medium-heat. Add onions and cook for 2 minutes. Stir in garlic and cook until the onions become translucent. Slowly stir in flour and stir until it becomes a thick paste and turns a light golden brown.
- Slowly whisk in chicken stock and bring to a light simmer. Add chicken, carrots, celery, lemon juice, parsley and thyme. Simmer for 8 to 10 minutes, or until the vegetables are tender.
- Stir in noodles and simmer for an additional 8 to 10 minutes, or until the noodles and chicken are cooked. Remove from heat and season with salt and pepper, to taste.
- Top with fresh parsley if desired.