When I’m feeling under the weather, nothing comforts me more than a warm bowl of homemade shredded chicken noodle soup. Packed with lean chicken and vitamin-rich vegetables, this easy chicken noodle soup recipe helps me bounce back fast. It’s simple enough that even my husband can make it when I’m too sick to cook. Ready in under an hour, it’s a true winter favorite and a must for cold season!
Top Reader Reviews
Very easy and flavorful. I’ll be making it again.
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Just what a body needs when times are tough.
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Chicken Noodle Soup with Leftover Chicken
The last thing I want to do when I’m sick is spend time cooking. That’s why this shredded chicken noodle soup is so perfect! It’s totally effortless and easy enough to throw together when I don’t have much energy, and it’s a great way to use shredded chicken. I just toss everything into a pot, let it simmer, and then it’s ready to enjoy!
You can grab pre-chopped mirepoix to skip the chopping step. And if you don’t have any leftover chicken for this noodle soup, you can use store-bought rotisserie chicken for a quick fix.
For a hands-off twist, try my Crockpot chicken noodle soup recipe. It’s perfect for busy days!
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Boost the Flavor
To take this easy chicken noodle soup to the next level, add a spoonful of concentrated stock paste when adding the broth. This simple trick deepens the savory flavor, making store-bought broth taste homemade every time. I use Better Than Bouillon, but any brand works well.
Shredded Chicken Noodle Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 2 tablespoons olive oil
- 2 ribs celery (chopped)
- 2 carrots (chopped)
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 1 bay leaf (optional)
- 3 cups dry egg noodles (*)
- 2 cups shredded cooked chicken (**)
- chopped fresh parsley (optional, for garnish)
Instructions
- In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the celery, carrots and onion. Cook for 5-7 minutes, or until the vegetables are tender.2 tablespoons olive oil, 2 ribs celery, 2 carrots, 1 yellow onion
- Add the garlic and cook for 1 minute more.2 cloves garlic
- Add the chicken broth and seasonings, to the pot and bring to a low boil. Boil for 5-10 minutes, until the vegetables are cooked through.4 cups low-sodium chicken broth, ¼ teaspoon ground black pepper, ¼ teaspoon kosher salt, ½ teaspoon dried thyme, ¼ teaspoon dried rosemary, ¼ teaspoon dried sage, 1 bay leaf
- Add the egg noodles to the pot and boil for 10 minutes, until the noodles are cooked to al dente, still slightly firm.3 cups dry egg noodles
- If needed, add an extra cup of water or broth to adjust the consistency of your soup.
- Add the cooked chicken and boil for 2-3 minutes more. Sprinkle salt and pepper to taste.2 cups shredded cooked chicken
- Serve while warm and optionally garnish with chopped parsley, crackers, or bread.chopped fresh parsley
Notes
- I do not recommend cooking fresh chicken directly in the soup, as it can easily overcook and turn rubbery.
- Add more or fewer vegetables depending on your preference. Popular additions include corn, peas, or seasonal vegetables.
- If you’re planning on having leftovers, I recommend cooking the noodles separately and adding them in as you reheat. This will prevent them from soaking up all the broth.
- If you prefer a thicker soup, make a cornstarch slurry of 1 tablespoon of cornstarch and 1 tablespoon of cold water mixed together, then stir this into the hot soup!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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How to Make Chicken Noodle Soup Step by Step
Prep: Gather the list of ingredients for this simple chicken noodle soup recipe. Chop the celery, carrots, and onion, and mince the garlic. Shred (or dice) any leftover/cooked chicken you have on hand.
Sauté the Veggies: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Then add 2 ribs of chopped celery, 2 chopped carrots, and 1 chopped onion. Cook for 5-7 minutes, or until the vegetables are tender. Add 2 minced cloves of garlic and cook for 1 minute more.
Season the Soup: Next, add 4 cups of chicken broth, ¼ teaspoon of ground black pepper, ¼ teaspoon of kosher salt, ½ teaspoon of dried thyme, ¼ teaspoon of dried rosemary, ¼ teaspoon of dried sage, and 1 bay leaf to the pot. Bring it to a low boil, then cook for 5-10 minutes, until the vegetables are cooked through.
Cook the Noodles: Add 3 cups of dry egg noodles to the pot of soup, and boil for 10 minutes, until the noodles are al dente (still slightly firm).
Adjust Consistency: If needed, add an extra cup of water or broth to adjust the consistency of your soup to your preference. If you prefer a thicker broth, make a slurry with 1 tablespoon each of cornstarch and water; then mix it into the broth. For a creamier soup, you can stir in heavy cream.
Add the Chicken: Finally, add 2 cups of shredded cooked chicken and boil for 2-3 minutes more, until the chicken is warmed through. Season with salt and pepper to taste.
Serve: Serve chicken noodle soup while warm. I love finishing mine with chopped parsley and a crumbled cracker topping.
How to Store, Freeze, and Reheat
Once cooled to room temperature, leftover rotisserie chicken noodle soup can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stovetop over medium heat, or in the microwave in 30 second intervals, until warmed through. Noodles don’t freeze well and may become mushy when thawed and reheated. If you plan to freeze a batch of this soup, I recommend leaving out the noodles, then adding them fresh later.
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