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Ladle with chicken noodle soup in it. A pot of soup in the background.
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5 from 4 votes

Chicken Noodle Soup

A quick and easy dinner recipe! Loaded with egg noodles, vegetables and seasoning.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 6
Calories: 594kcal
Author: Julie Evink


  • 1/4 c. butter
  • 1 medium onion chopped
  • 2 carrots peeled and finely chopped
  • 2 celery ribs finely chopped
  • 8 c. low sodium chicken broth
  • 2 bay leaves
  • 2 c. cooked and shredded chicken
  • ½ tsp garlic powder
  • ½ tsp salt
  • 3 c. dry egg noodles
  • Parsley for garnish


  • In a large dutch oven melt butter. Stir in onion, carrot, and celery. Saute vegetables in butter for about 7 minutes or until they are tender.
  • Whisk in broth. Add bay leaves, garlic powder and salt. Bring to a boil and add chicken and egg noodles. Return to a boil and reduce to simmer. Cook for 8-10 minutes or until egg noodles are al dente.
  • Remove bay leaves and serve.


Can I use frozen vegetables?
I like to use fresh vegetables for this recipe, but you can substitute frozen ones (like carrots). They may be really soft once the soup is done since frozen veggies usually don’t need as long to cook. So just keep that in mind!
Can I substitute vegetable broth?
Yes, you can! The flavor will be different, but it will work fine. Whichever broth you use I recommend using low-sodium. If you use regular than you may want to omit the added salt in the recipe.
Can you make chicken noodle soup ahead?
You can make part of it ahead! You can make the soup, but don’t add the noodles. The noodles will absorb the broth if they are cooked ahead in the soup, so wait to cook them until you’re ready to serve it.
Just bring the prepared soup to a boil and add the noodles. It will be done in ten minutes!
How long do the leftovers keep?
The soup will keep for a few days in the refrigerator, but the noodles will absorb the broth as the soup chills and may get a little mushy.
Can you freeze homemade chicken noodle soup?
You can, but leave the noodles out otherwise when you reheat it they will be mushy and won’t have a great texture. You can make the rest of the soup and freeze it – then just bring it to a boil and cook the noodles in it when you’re ready to serve it.


Calories: 594kcal | Carbohydrates: 92g | Protein: 24g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 409mg | Potassium: 686mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3776IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 3mg