Simple Chicken Noodle Soup Recipe in 45 Minutes

This simple chicken noodle soup recipe delivers comforting, flavorful results in under 45 minutes with basic pantry ingredients. You'll need boneless chicken breasts, egg noodles, carrots, celery, onion, chicken broth, and simple seasonings. The method involves simmering chicken in broth, adding vegetables, then cooking noodles directly in the soup. Perfect for beginners, this approach eliminates complicated steps while creating a satisfying homemade soup that beats canned versions every time.

The Essence of Perfect Chicken Noodle Soup

Many home cooks believe making authentic chicken noodle soup requires hours of simmering bones or complex techniques. The truth? A genuinely satisfying version can be prepared quickly using accessible ingredients without sacrificing flavor. This approach focuses on maximizing taste through proper technique rather than elaborate components.

Why This Simple Chicken Noodle Soup Recipe Works

The magic happens through strategic layering of flavors. By poaching chicken breasts directly in the broth, you infuse the liquid with natural poultry essence while simultaneously cooking the protein. The aromatic vegetable trio—carrots, celery, and onion—provides depth without overwhelming the delicate broth. Adding noodles at the perfect moment ensures they maintain ideal texture without becoming mushy.

Complete Ingredient List

Ingredient	Quantity	Preparation Notes
Chicken broth	6 cups	Low-sodium preferred
Boneless chicken breasts	1 lb (450g)	Trimmed of visible fat
Egg noodles	8 oz (225g)	Wide or extra-wide preferred
Carrots	2 medium	Peeled and sliced ¼-inch thick
Celery	2 stalks	Sliced ¼-inch thick
Yellow onion	1 medium	Diced
Olive oil	1 tbsp	Or butter
Garlic	2 cloves	Minced
Dried thyme	½ tsp	Or 1 tsp fresh
Bay leaf	1	Removed before serving
Salt and pepper	To taste	Start with ½ tsp salt

Step-by-Step Preparation Guide

1. Build the broth base: In a 4-quart pot, combine chicken broth, chicken breasts, onion, carrots, celery, garlic, thyme, and bay leaf. Bring to a gentle simmer over medium heat (do not boil vigorously).
2. Cook the chicken: Simmer uncovered for 15-18 minutes until chicken reaches 165°F internally. Remove chicken to a cutting board and let rest 5 minutes.
3. Shred the chicken: Using two forks, shred cooked chicken into bite-sized pieces. Return to the pot.
4. Cook the noodles: Increase heat to maintain a gentle boil and add egg noodles. Cook according to package directions (usually 6-8 minutes) until al dente.
5. Final seasoning: Remove bay leaf. Season with salt and pepper to taste. For richer flavor, stir in 1 tablespoon lemon juice or 2 tablespoons fresh parsley.

Pro Tips for the Best Results

• Noodle timing is critical: Add noodles only when ready to serve, as they continue absorbing liquid while sitting. For meal prep, cook noodles separately and add to individual portions.
• Prevent mushy vegetables: If preparing ahead, add fresh vegetables when reheating to maintain texture.
• Flavor boosters: A Parmesan rind simmered with the broth adds umami depth. Remove before serving.
• Storage guidance: Keep broth and noodles separate if storing more than 24 hours. Properly stored, components last 4 days refrigerated or 3 months frozen.
• Dietary adaptations: Use gluten-free noodles or swap in cooked rice for different dietary needs.

Frequently Asked Questions

Can I use chicken thighs instead of breasts in this easy chicken noodle soup recipe?

Yes, boneless chicken thighs work excellent in this simple chicken noodle soup recipe. They require 18-22 minutes of simmering time and provide richer flavor due to higher fat content. Shred as you would breasts before returning to the pot.

How can I make my quick chicken noodle soup recipe more flavorful without adding salt?

Boost flavor naturally by adding 1 tablespoon lemon juice at the end, using fresh herbs like dill or parsley, or including a Parmesan cheese rind while simmering. Sautéing vegetables in olive oil before adding broth also enhances depth of flavor in your homemade chicken noodle soup.

Why do my noodles get soggy in chicken soup?

Noodles absorb liquid as they sit in hot soup. For best results with this basic chicken noodle soup recipe, cook noodles separately and add only to portions being served immediately. If meal prepping, store broth and noodles separately then combine when reheating.

Can I make this classic chicken noodle soup recipe in a slow cooker?

Absolutely. Sauté vegetables first, then add to slow cooker with broth, raw chicken, and seasonings. Cook on low 4-5 hours. Remove chicken, shred, then add back with noodles. Cook on high 15-20 minutes until noodles are tender for a perfect slow cooker chicken noodle soup.