Easy Chicken Noodle Soup is homemade and from-scratch but quick to make. It's a hearty, delicious, nourishing, cold-buster recipe for getting well soon!
It's that time of year, y'all...that icky time when colds and flu and stomach viruses abound! With multiple school-aged kids 'round these parts, when somebody brings home a bug, it's often a matter of waiting to see who gets stricken next. And early last week, when I found myself at the doctor with two out of the three, I had never seen our pediatrician office so crowded. So to get well soon -- as well as to ward off any further sickies -- that night I made a big pot of my quick, homemade, Easy Chicken Noodle Soup!
Oftentimes, I like to make my wholesome, homemade chicken noodle soup in the slow cooker.
But on other occasions, I don't have the foresight to plan ahead, so this quick stovetop version is just the ticket.
It's simpler -- with fewer ingredients than my crock pot recipe -- but every bit as flavorful, comforting, and yummy!
This recipe is chock full of nourishing goodness:
- Chicken. In order to add extra flavor and nutrients, I always use bone-in, skin-on chicken pieces when I make homemade chicken soup (all skin and bones get discarded before serving). For this Easy Chicken Noodle Soup, I chose a package of chicken thighs, but you are free to use your favorite cuts. Just keep in mind that different pieces may require a slightly longer or shorter cooking time, and white meat will turn out drier than dark.
- Chicken broth or stock. High-quality is important! I like to start this soup with chicken stock as opposed to broth -- either homemade or from cartons of good-quality, store-bought stock. If I'm trying to get folks well with my soup, properly-prepared chicken stock is loaded with immune-boosting properties that broth doesn't share. That being said, you may certainly use chicken broth if that's what you have on hand. Your soup will still be healthy and tasty!
- Veggies. I like to put plenty of garlic and shredded carrots in my chicken noodle soup, but feel free to add your favorite vegetables. Onions, celery, or even mushrooms go well in this recipe. However, depending on what you use, you may opt to saute your veggies in a bit of extra-virgin olive oil for a few minutes before adding the other ingredients and cooking as directed.
- Dried herbs. Bay leaves are a must, and I've always thought that Italian seasoning features a nice combo of herbs for chicken soup. If you have fresh herbs, by all means use them! Just keep in mind that you can use three times as much fresh herbs than dried (for equivalent potency).
- Salt and pepper. The saltiness of your broth or stock will dictate how much salt you need to stir in at the end. You obviously don't want to add too much salt to your soup, but you need to add enough since that's what makes the flavors pop.
- Noodles. When it comes to making chicken soup, I like to buy "homemade" or "homestyle" egg noodles (found near the regular brands of dried pasta) or, even better, refrigerated or frozen egg noodles. These options just taste a little fresher and closer to homemade than regular dried pasta. Or if you're feeling really ambitious, you can make your own homemade noodles!
- Fresh lemon juice. For a boost of flavor and vitamin C.
All of these ingredients add up to immune system boosting from a variety of angles. But best of all, this soup tastes absolutely delicious...and it's ready in under an hour!
How to Make It
This Easy Chicken Noodle Soup recipe is so simple that it practically makes itself, y'all.
- In a large pot, simmer chicken pieces in stock along with julienned carrots, fresh minced garlic, herbs, and spices.
- Remove the chicken to a plate, add egg noodles and fresh parsley to the pot, and bring to a boil.
- Pull the chicken, discarding the skin and the bones.
- When the noodles are done cooking (per package directions), turn off the heat and add the shredded chicken back to the pot.
- Adjust the seasonings, add a big squeeze of fresh lemon juice, and voilà...a pot of pure goodness!
This soup is so simple, y'all, and it's about a thousand times tastier and healthier than chicken noodle soup out of a can. I typically only make chicken soup when someone in my house is under the weather. But to be honest, while I never relish anyone in my house getting sick, I really look forward to making and eating chicken soup on such occasions. After all, why not turn lemons into lemonade when you can? Or at least add lemon juice to your Easy Chicken Noodle Soup for a boost of flavor and vitamin C -- ha.
Here's hoping that everyone at your house is staying well this winter.
But in case you haven't been so lucky, break out the ol' soup pot!
Because nothing makes a sickie feel better than nourishing soup made with quality ingredients and love. 🙂
More Homemade Soup Recipes
- Slow Cooker Mexican Street Corn Chowder
- Macaroni & Cheese Soup
- Slow Cooker Loaded Baked Potato Soup
- Slow Cooker Creamy Black Bean & Chicken Soup
Easy Chicken Noodle Soup
- 1 3/4 to 2 pounds chicken thighs, about 4 thighs (*see Tips & Tricks below)
- 8 ounces julienned carrots, about 3 cups, packed
- 3 large cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 2 bay leaves
- 1/2 teaspoon salt, plus additional to taste
- Freshly ground black pepper, to taste
- 3 quarts (12 cups) good-quality chicken stock or broth, store-bought OR homemade
- 8 ounces uncooked egg noodles
- 1/4 cup minced fresh parsley leaves, plus additional for garnish
- Squeeze of fresh lemon juice
- Arrange chicken pieces in the bottom of a large soup pot. Add julienned carrots, garlic, Italian seasoning, bay leaves, salt, and pepper. Carefully pour chicken stock over the top. Bring to a boil and then reduce to a simmer. Cook, covered, for 25 to 30 minutes or until the chicken is cooked through.
- Remove the chicken pieces and bring the soup to a boil. Add the noodles and parsley and cook according to package directions. In the meantime, pull the chicken from the bones and shred or cut into chunks. Discard the skin and bones.
- After the noodles are done, return the chicken meat to the pot, stir in a big squeeze of fresh lemon juice, and adjust salt and pepper, to taste. Serve hot, garnished with additional fresh parsley, if desired.
- I prefer making this soup with skin-on, bone-in chicken thighs for the best flavor and nourishment. All skin and bones get discarded before serving. You may also use boneless, skinless chicken pieces (including all or some boneless skinless chicken breasts), if you prefer, but keep in mind that white meat will be drier. Also, if you use different chicken pieces, the cooking time may need to be adjusted accordingly.
- When I make homemade chicken soup, I like to buy "homemade" or "homestyle" egg noodles (which can be found near the regular brands of dried pasta). Refrigerated or frozen egg noodles are also yummy. These options just taste a little fresher and closer to homemade than regular dried pasta, adding a nice touch in this type of soup.
- The amount of salt required will depend on the saltiness of your chicken stock. If your chicken stock is particularly salty, you may not want to add any salt at the beginning of the recipe...wait until the chicken is finished cooking and then, if necessary, add 1/4 teaspoon salt at a time (tasting in between additions) until just right.