Easy Homemade Chicken Noodle Soup is the ultimate weeknight dinner when you want something comforting, nourishing, and ready in under 45 minutes. This version skips the long simmering and complicated steps, but still delivers that classic, golden broth packed with tender chicken, soft egg noodles, and plenty of carrots and celery. It tastes like the chicken noodle soup you grew up with, but it fits into a real weeknight schedule.
The secret to making this soup fast and flavorful is starting with good chicken broth and building layers of flavor quickly by sautéing aromatics, simmering chicken just until tender, and cooking the noodles right in the pot so they soak up all that savory goodness. A squeeze of lemon and a handful of fresh herbs at the end brighten everything up and make the soup taste fresh and homemade. Serve it with crusty bread or crackers, and you have a complete, soul-warming meal that the whole family will love.
Why you’ll love this recipe
Weeknight-friendly and quick means this soup comes together in about 40 minutes from start to finish, making it realistic even on busy evenings. One-pot simplicity keeps cleanup easy since everything cooks in a single pot, from the aromatics to the chicken and noodles. Classic comfort food flavor gives you tender chicken, soft noodles, and a rich, savory broth that feels like a warm hug. Nourishing and healing makes this soup perfect for cold nights, sick days, or anytime you need something wholesome and cozy. Flexible and customizable lets you use chicken breasts, thighs, or rotisserie chicken, and adjust vegetables and seasonings to your taste.
Key ingredients
Chicken breast or thighs form the protein base—breasts are lean and cook quickly, while thighs stay juicier and add more flavor. You can also use shredded rotisserie chicken for an even faster version.
Carrots and celery are the classic vegetable duo that add sweetness, texture, and color to the soup.
Onion and garlic build the aromatic foundation that gives the broth depth and savory flavor.
Chicken broth is the backbone of the soup—use a good-quality, low-sodium broth so you can control the seasoning.
Egg noodles, preferably wide or extra-wide, are traditional and cook directly in the broth, absorbing all that flavor.
Fresh herbs like thyme, bay leaf, and parsley add aromatic, earthy notes that make the soup taste homemade.
Lemon juice brightens the flavors at the end and balances the richness of the broth.
Salt and black pepper round out the seasoning and help all the flavors come together.
Easy Homemade Chicken Noodle Soup (Weeknight Dinner)
Servings: 6
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 carrots, sliced
- 2 celery ribs, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 8 oz (225 g) wide egg noodles
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
Step-by-step instructions
1. Sauté the vegetables
Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery with a pinch of salt. Sauté for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent. Add the minced garlic and cook for about 30 seconds, just until fragrant.
2. Add broth and chicken
Pour in the chicken broth and stir to combine. Add the chicken breasts or thighs, fresh thyme sprigs, bay leaves, salt, and black pepper. Bring the soup to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 15–20 minutes, or until the chicken is cooked through and tender.
3. Shred the chicken
Use tongs to carefully remove the cooked chicken from the pot and transfer it to a cutting board. Let it cool for a couple of minutes, then use two forks to shred it into bite-size pieces. Set the shredded chicken aside for now.
4. Cook the noodles
Bring the broth back to a gentle boil. Add the egg noodles and cook according to the package directions, usually about 6–8 minutes, until the noodles are tender. Stir occasionally to prevent them from sticking to the bottom of the pot.
5. Add chicken and finish
Return the shredded chicken to the pot and stir to combine. Remove and discard the bay leaves and thyme sprigs. Stir in the fresh lemon juice and chopped parsley. Taste the soup and adjust the seasoning with more salt and pepper if needed.
6. Serve
Ladle the Easy Homemade Chicken Noodle Soup into warm bowls. Garnish with extra fresh parsley and a crack of black pepper if desired. Serve immediately with crusty bread, oyster crackers, or a simple side salad for a complete weeknight dinner.
Tips for best results
Use low-sodium broth so you can control the salt level, especially since the noodles will absorb some of the liquid and concentrate the flavors. Don’t overcook the chicken—remove it as soon as it is cooked through to keep it tender and juicy. Cook the noodles directly in the soup so they absorb the broth flavor and add body to the soup. Add lemon juice at the end for a bright, fresh finish that makes all the flavors pop. Make it ahead by storing the soup and noodles separately; cook fresh noodles when you reheat to avoid them getting too soft.
Variations and substitutions
Rotisserie chicken shortcut: Skip cooking raw chicken entirely and stir in 2–3 cups of shredded rotisserie chicken near the end for a super-fast version that is ready in about 20 minutes.
Different noodles or pasta: Swap egg noodles for small shells, farfalle, ditalini, orzo, or even rice if you prefer.
Extra vegetables: Add diced potatoes, parsnips, peas, or a handful of baby spinach in the last few minutes of cooking for more texture and nutrients.
Herbs and seasonings: Experiment with fresh dill, rosemary, or a pinch of turmeric for a golden color and subtle warmth.
Creamy version: Stir in a splash of heavy cream or half-and-half at the end for a lighter, creamy chicken noodle soup.
Storage and reheating
Let the soup cool completely, then transfer to airtight containers and store in the refrigerator for up to 4 days. The noodles will continue to absorb liquid as the soup sits, so it will thicken. When reheating on the stovetop over medium heat, add a splash of chicken broth or water to loosen it back to your preferred consistency. Stir gently and heat until warmed through, being careful not to boil hard.
For best texture when meal prepping, store the broth and chicken separately from the cooked noodles. When ready to serve, reheat the broth and chicken, then add the noodles and warm for just a few minutes.
Conclusion
Easy Homemade Chicken Noodle Soup (Weeknight Dinner) brings all the comfort and nourishment of classic chicken noodle soup to your table in under 45 minutes. With tender chicken, soft egg noodles, and a golden, flavorful broth built from simple ingredients and straightforward steps, this soup is the kind of weeknight dinner that feels like a treat but fits into real life. Whether you make it on a busy Tuesday, serve it to someone who is feeling under the weather, or just want something warm and cozy for dinner, this easy homemade chicken noodle soup is a recipe you will come back to again and again.