This one-pot chicken noodle soup is made with tender chicken breast, vegetables, noodles, and flavorful broth. This homemade chicken noodle soup is easy to make, ready in 40 minutes, comforting, and tastes amazing.
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This chicken and noodle soup is light, flavorful, and so easy to make. Perfect for cold or rainy days. It is seasoned with salt, pepper, and Italian herbs, giving a delicious aroma and Italian flavor with every spoonful.
We love soups, and this easy chicken soup recipe with noodles is my kids' favorite. If you love making chicken soups, try my Thai red curry chicken noodle soup and chicken Manchow soup. Serve it hot with crusty bread or garlic toast for a complete meal.
One Pot Chicken Noodle Soup Recipe - Key Points
- ✅ Prep Time: 10 min
- 🔥 Cook Time: 35-40 min
- 🍲 Main Ingredients: Chicken + Noodles + Vegetables + Broth
- 🍽 Servings: 4-6
- 🧮 Calories: Around 350 per serving
- 🍳 Difficulty: Easy → One-Pot Comfort Bowl
- 🧊 Make-Ahead Friendly: Tastes even better the next day
- ⭐ Flavour: Light, hearty, and perfectly comforting
Why You'll Love This Recipe
- ⏱ Quick & Easy: This easy chicken noodle soup recipe is ready in about 30 minutes. Perfect for busy days when you want a warm, homemade meal fast.
- 🍲 One-Pot Recipe: Everything cooks in one pot, so it is simple and mess-free. Less cleaning, more comfort, just like my one-pot minestrone soup.
- 🧂 Easy to Customize: This homemade chicken soup uses basic pantry ingredients. Add any veggies you like or adjust the seasoning. See notes below for ideas.
- 🥕 Meal Prep Friendly: Cut the vegetables ahead and store them in an airtight box for up to a week. You can also shred and freeze the chicken to save time on busy nights.
Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Chicken: For this homemade chicken and noodle soup, I used boneless and skinless chicken breast. You can also use chicken thighs for more flavor. Pre-cooked or rotisserie chicken works great, too.
- Vegetables: I used onion, garlic, celery, carrots, red and green bell peppers, and corn. Fresh vegetables taste best, but frozen ones work fine. You can also add green beans, peas, or spinach for color and nutrition.
- Noodles: Classic chicken and noodle soup is made with egg noodles. I used whole-wheat noodles for a healthier option. You can also use spaghetti, pasta, or zucchini noodles.
- Mushrooms: I used white button mushrooms for a rich flavor. If not available, you can skip them. The soup will still taste good. I have tried it.
- Chicken broth: I used homemade chicken broth for the best flavor. Store-bought broth works too. Choose a low-sodium version if possible.
- Cilantro: I added fresh cilantro (also known as coriander leaves) for freshness. You can replace it with parsley or basil.
- Italian seasoning: I am a big fan of Italian seasoning and always have some in my kitchen pantry. You can replace it with ½ teaspoon of oregano and ¼ teaspoon of thyme. We used oregano and thyme to flavor my Mediterranean chicken and chickpea soup recipe.
How to make one-pot chicken noodle soup
- Step 1: Heat 2 tablespoons of oil in a large Dutch oven or soup pot over medium-high heat. Add red onions, celery, carrots, and bell peppers. Sauté until vegetables soften, for about 3-4 minutes.
- Step 2: Next, add the mushrooms and garlic. Cook, stirring occasionally, for 2-3 minutes.
- Step 3: Add Italian seasoning, red pepper flakes (optional), black pepper, and salt. Sauté for a minute.
- Step 4: Add chicken broth. Bring it to a boil.
- Step 5: Add the chicken breast to the pot. Cover and cook until the chicken is cooked. It may take 15-20 minutes. Remove the chicken breast from the pot. Shred it.
- Step 6: Return the shredded chicken to the pot. Add corn and uncooked noodles. Let it cook for 8 minutes or until the noodles are cooked.
- Step 7: Gently mash a few cooked vegetables with the back of a ladle and simmer uncovered for a few minutes to thicken the soup naturally. Taste and add more salt or pepper, if required. Garnish with cilantro/parsley and serve.
Recipe Tips
- Cut all the veggies ahead for meal prep. Store them in an airtight box in the fridge for up to a week.
- Homemade chicken broth gives the best flavor. You can make it early and freeze it for later use.
- If you don't have broth, use the same amount of water with two chicken stock cubes.
- If the soup sits too long, the noodles will absorb the broth. Add a little extra chicken broth while reheating to bring back the right texture.
- Corn: I used fresh corn, but frozen corn works too. Add it during the last 5 minutes of cooking. Mashing the cooked corn while it cooks helps to thicken the soup.
- Add lemon juice just before serving. It brightens the flavor and makes this chicken soup recipe with noodles taste fresh and delicious.
Recipe FAQs
Can I freeze this chicken noodle soup?
Yes, you can freeze this chicken soup. Cook the soup without noodles and let it cool to room temperature. Transfer it to an airtight container and freeze for up to one month.
When ready to serve, thaw the soup overnight in the fridge. Reheat it, bring it to a boil, add noodles, and cook until al dente. Serve hot and enjoy.
How do you keep noodles from getting mushy in soup?
Noodles soak up the liquid if the soup sits for too long, and they can turn mushy. To avoid this, add the noodles at the end and serve the soup right away.
If you plan to serve it later, cook the chicken soup without noodles. Add the noodles while reheating, cook until al dente, and then serve.
Can I make chicken soup recipe with noodles ahead of time?
If making this chicken and noodle soup recipe ahead of time, don't add noodles while cooking. Add noodles when reheating and cook until al dente. You can also cook noodles separately and pour the hot soup over them before serving.
What noodles work best for this chicken soup?
Egg noodles are the best for this chicken soup. You can also add spaghetti or whole wheat noodles.
Recipe Card
One pot chicken noodle soup
This one-pot chicken noodle soup made with chicken breast, vegetables and noodles cooked in a seasoned broth. It is a quick and easy homemade chicken soup recipe made within 40 minutes.
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Servings: 4
Calories: 269kcal
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 onion diced
- 2 celery stalks chopped
- 2 teaspoon oil
- 1 carrot peeled & diced
- 1 small red bell pepper
- 1 small green bell pepper
- 50 gram white button mushroom 6 mushrooms, chopped
- 4 garlic finely chopped or minced
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper powder
- ½ teaspoon red pepper flakes
- salt to taste
- 5 cups low-sodium chicken broth (Add enough to cover the vegetables.)
- 2 chicken breasts
- ½ cup corn (fresh or frozen)
- 50 gram whole wheat noodles or use egg noodles
- 2 tablespoon coriander leaves finely chopped
- 1 tablespoon lemon juice (as per taste) or vinegar
Instructions
- Heat oil in a large Dutch oven or soup pot over medium-high heat.2 teaspoon oil
- Add red onions, celery, carrots, and bell peppers. Sauté until the vegetable softens for about 3-4minutes.1 onion, 2 celery stalks, 1 carrot, 1 small red bell pepper, 1 small green bell pepper
- Next, add in the mushrooms and garlic. Cook, stirring occasionally, for 2-3 minutes.50 gram white button mushroom, 4 garlic
- Add Italian seasoning, red pepper flakes (optional), black pepper, and salt. Sauté for a minute.1 teaspoon Italian seasoning, ½ teaspoon black pepper powder, ½ teaspoon red pepper flakes, salt to taste
- Add chicken broth and the chicken breasts to the pot.5 cups low-sodium chicken broth, 2 chicken breasts
- Let it come to a boil. Cover and cook until the chicken is cooked. It may take 15-20 minutes.
- Remove the chicken breast from the pot. Shred it and return it to the pot.
- Add corn and uncooked noodles. Let it cook for 8 minutes or until the noodles are cooked.½ cup corn, 50 gram whole wheat noodles or use egg noodles
- Gently mash a few cooked vegetables with the back of a ladle and simmer uncovered for a few minutes to allow the soup to thicken naturally. Taste and add more salt or pepper as needed.
- Garnish with coriander leaves, add lemon juice, and serve.2 tablespoon coriander leaves, 1 tablespoon lemon juice (as per taste)
Video
Notes
- Make-ahead tips: If making this chicken soup recipe ahead of time, don't add noodles while cooking. Add noodles when reheating and cook until al dente. You can also cook noodles separately and pour the hot soup over them before serving.
- Meal-prep tips: You can shred the chicken in advance. Store it in an airtight container and freeze for up to one month.
- Cut all the veggies ahead for meal prep. Store them in an airtight box in the fridge for up to a week.
- Homemade chicken broth gives the best flavor. You can make it early and freeze it for later use.
- If you don't have broth, use the same amount of water with two chicken stock cubes.
- If the soup sits too long, the noodles will absorb the broth. Add a little extra chicken broth while reheating to bring back the right texture.
- I used fresh corn, but frozen corn works too. Add it during the last 5 minutes of cooking.
- Add lemon juice just before serving. It brightens the flavor and makes the homemade chicken noodle soup taste fresh and delicious.
Nutrition
Calories: 269kcal | Carbohydrates: 25g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 1443mg | Potassium: 841mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3823IU | Vitamin C: 70mg | Calcium: 60mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Preeti
I’ve made this chicken noodle soup on so many cozy evenings, and it never fails to warm both the heart and the belly. With its rich broth, tender chicken, and fresh noodles, it’s the kind of comfort you’ll want to enjoy again and again.