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Chicken Noodle Soup

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  • Author: Diana
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: American


This quick and delicious recipe is not only super easy to make but it also packs a ton of flavor with just a handful of ingredients, which makes it the perfect meal to serve as soon as the weather starts to get a little chilly.


  • 2 tbsp olive oil or butter
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • ½ onion, diced or grated
  • 1 clove garlic, minced
  • 8 cups (1.89 liters) chicken stock or broth (More if needed)
  • ¼ tsp dried rosemary or to taste
  • ½ tsp dried thyme or to taste
  • 1 chicken bouillon (Optional)
  • Salt and pepper to taste
  • 12 oz wide egg noodles or your favorite short-cut pasta
  • 23 cups (250g375 g) shredded cooked chicken (You can use store-bought rotisserie chicken to save time)


  1. Add oil or butter to a large pot or Dutch oven and heat over medium heat.
  2. Add the carrots, celery, and onion and cook until they begin to soften, about 3-5 minutes.
  3. Stir in the chopped garlic and cook for another 60 seconds.
  4. Pour in the chicken stock and add the herbs, chicken bouillon, and season with salt and pepper.
  5. Bring stock to a boil and then add the pasta. Cook according to the instructions on the package or until al dente. Depending on the pasta you are using this can take anywhere from 6-11 minutes.
  6. A few minutes before the pasta is ready, you can add the shredded chicken and let it simmer for a few more minutes. If the liquid has reduced more than needed, you can add more chicken stock or water.
  7. Check for seasoning and add more salt and pepper if needed before serving.


Storage: You can store this soup in the fridge in an airtight container for up to 5 to 7 days or in the freezer for up to 6 months.