If there’s one recipe that I keep in my back pocket for sick days, cold nights, or just when I need something comforting and warm—it’s this one. This chicken noodle soup is everything you want it to be: cozy, brothy, packed with tender veggies, and filled with just the right amount of pasta and shredded chicken.
The best part? It’s super easy to make with simple ingredients, no fancy steps, and it comes together in one big pot. Whether you’re making it for your family or just meal-prepping for the week, it’s the kind of feel-good recipe that never gets old.
Making Chicken Noodle Soup
Start with the veggies:
In a large stock pot over medium-high heat, add a drizzle of olive oil (or whatever you’ve got on hand) and sauté the carrots, celery, onion, and garlic until softened. This brings out their flavor and gives the soup that classic base.
Add the broth:
Pour in the chicken stock and water. Bring everything to a boil—this is when the soup really starts to come together.
Toss in the pasta + chicken:
Once boiling, stir in your uncooked pasta and shredded chicken. Let it boil for about 8 minutes, or until the pasta is tender.
Season to taste:
Add Italian seasoning, plus salt and pepper to taste. I usually go heavier on the black pepper—it gives the broth a little kick.
Serve & enjoy:
Turn off the heat, ladle into bowls, and serve warm. I like mine with a side of crusty bread or a sprinkle of fresh parsley on top if I have it.
Why you’ll love this Chicken Noodle Soup
One pot wonder – Less cleanup, more flavor.
Super customizable – Use any kind of pasta, swap in veggies, or adjust the seasoning to your taste.
Perfect for meal prep – This soup keeps well in the fridge and reheats beautifully.
Classic comfort food – It’s nostalgic, nourishing, and just plain good.
Tips & Variations
Make it gluten-free: Use your favorite GF pasta—just cook it separately and stir it in at the end to avoid mushiness.
Add greens: A handful of spinach or chopped kale stirred in at the end is a nice little upgrade.
Use leftover chicken or turkey: This is a great way to use up what you’ve got in the fridge.
Chicken Noodle Soup
Equipment
- Cutting Board
- Knife
- Large pot
Ingredients
- 3 large carrots peeled and chopped/diced
- 4 stalked celery chopped small
- 1 onion diced
- 3 cloves of garlic pressed/cut up tiny
- 4 cups chicken stock
- 4 cups filtered water
- 1 cup dry pasta
- Shredded cooked chicken (roughly 1 cup)
- Seasoning 1 tsp Italian seasoning, salt, pepper to taste
Instructions
- In a large stock pot over medium high heat, sauté chopped carrot, celery, onion, and garlic until softened slightly.
- Pour in 4 cups of chicken stock, 4 cups water, and bring to a boil
- Add in chicken and uncooked pasta, let boil for ~8 minutes. Check that pasta is cooked, and then turn off heat.
- Season with Italian seasoning, salt, and pepper to taste. Serve warm, enjoy!
