Easy Chicken Noodle Soup (Stove Top or Crock Pot!)
This Chicken Noodle Soup recipe is easy to make from scratch on the stove top or the Crock Pot! It has the best mix of seasonings, egg noodles, and can be made with chicken breast, chicken thighs, or rotisserie chicken!
Be sure to try my Chicken and Wild Rice Soup and Chicken and Dumplings next!
Easy Chicken Noodle Soup
There is nothing cozier than a warm bowl of homemade Chicken Noodle Soup, and this recipe has the best combination of seasonings and flavor enhancers that put it above the rest while still keeping things simple and easy.
I have everything you need to know: I’ll tell you what types of chicken are best for this recipe, how to make sure the noodles don’t soak up all of that delicious broth, storage info, and more. Let’s do it!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Sauté the onions, carrots, celery, and garlic in butter until softened. Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
Bubble gently until chicken is cooked through. Remove the chicken and shred it. Return it to the soup.
Boil the noodles separately and add them directly to serving bowls if you expect leftovers, then ladle the soup on top. Otherwise, you can add the drained noodles right to the pot of soup and serve.
Crock Pot Method
- Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth. - Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
- Cook noodles separately as outlined in stovetop procedure.
- Add the drained noodles to serving bowls and ladle soup on top. Serve!
Instant Pot Method
- Check out my Instant Pot Chicken and Noodle Soup recipe!
Pro Tips
- Be sure to cook the egg noodles separately. Add them directly to serving bowls and ladle the soup on top. This way the noodles won’t absorb all of the broth, this is especially important if you plan on having leftovers.
- Bone-in chicken breast or thighs adds the most flavor to the broth, but boneless chicken or leftover/rotisserie chicken may also be used.
- You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe. They are used as flavor enhancers in the soup. The turmeric adds a nice golden color to this soup but can be omitted if needed.
- For a creamy version, try my Creamy Chicken Noodle Soup!
- Top this soup with Ranch Oyster Crackers for even more flavor!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4.5 quart Dutch oven– This is the one pictured in this post and is a great size for this recipe.
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
- 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
Try These Next
- Sausage Potato Soup
- Chicken Scampi
- Cheesy Potato Soup
- Stuffed Shells
- One Pot Spaghetti
- Mushroom Chicken
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Easy Chicken Noodle Soup
Ingredients
Seasonings
- 1 teaspoon EACH: dried basil, parsley, oregano, thyme, mustard powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon turmeric
Soup
- 2 tablespoons butter
- 1 yellow onion, diced
- ½ cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- 2 lbs. bone-in chicken breast, or chicken thighs
- 8 cups chicken broth
- 2 cups wide egg noodles, uncooked
Instructions
- Note: The noodles are cooked separately in this recipe and spooned directly into serving bowls to ensure that they don’t soak up too much broth. This is especially important if you anticipate leftovers.
- Pro Tip: Measure out the seasonings in a pinch bowl ahead of time. The rest of the recipe will fly by.
- Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.
- Bring the soup to a gentle boil and cover partially. Allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup. Add the lemon juice and simmer while you prepare the noodles.
- Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and add the noodles directly to serving bowls.
- Ladle the soup on top, then serve!
Notes
- Chicken: The chicken can be skin-on or skinless. Bone-in chicken adds a lot more flavor to the broth, but boneless can be used if needed. You can also use 3 cups of leftover or rotisserie chicken.
- Seasonings and Flavor Enhancers: You can’t taste the hot sauce, soy sauce, or mustard powder in this recipe. They are used as flavor enhancers in the soup. The turmeric adds a nice golden color to this soup but can be omitted if needed.
- 3 heaping cups of egg noodles can be used if you like lots of noodles in your soup.
- For a creamy version, try my Creamy Chicken Noodle Soup!
- Top this soup with Ranch Oyster Crackers for even more flavor!
Storage:
- Refrigerate for 3-5 days or freeze for 3 months.
Crock Pot Method:
- Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.
Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth. - Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
- Cook noodles separately as outlined in stovetop procedure.
- Add the drained noodles to serving bowls and ladle soup on top. Serve!
My boyfriend had been craving chicken soup and I didn’t have much time, so I made this one. So quick and easy, but incredibly flavourful! It was the best we’ve both ever had, spices were perfect and the chicken was very juicy. Thank-you!
I am soooo happy that you loved the soup Natasha!! This is one of my all-time favorites, I love to stock my freezer with it and boil fresh noodles for serving! Thank you so much for taking the time to leave a review, I appreciate it so much!! -Stephanie 🙂
I loved this recipe. I left out the hot sauce as I don’t like any hints of spice or hot sauce flavor, and it tasted great that way.
I’m so glad that you loved the soup and adjusted it to your liking Natalie!! Thank you so much! 🙂
Best chicken noodle I’ve ever made!
I am SO happy to hear that Summer!!! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie 💗
This looks delicious! I’ve been bouncing around different blogs to find the best looking recipe for the chicken noodle soup my sick husband requested and I think this is the one I’m going to make! Is there a certain type/brand of hot sauce you recommend for this recipe?
I’m so happy that you decided to use this recipe Morgan, you are going to love it! I use Frank’s hot sauce and would recommend it!
Oh perfect! That’s the one I have on hand!! Thank you for your reply! Can’t wait for my groceries to be delivered so I can make it!
Delicious! Can I put some dice potatoes in it? Thanks!
You sure can!!! Add them at the end and cook until just fork tender! 🙂
The perfect soup and so easy to make. So glad to have found this.
Hi Erika! I am so happy that you love this soup!!! I am in love with it so much too. Thank you so much for taking the time to leave a review, I really appreciate it!! -Stephanie
I used your method to make my own stock, then made this soup. Eight hours for the absolute best chicken noodle I’ve ever had. I love the deeper umami that comes from soy and hot sauce. This recipe is a winner.
I can feel the cozy vibes from hear Jean, nice work! Can’t beat a homemade stock in your soup. Thanks so much for taking the time to leave a review!😃
This is soo good! Probably the best chicken noodle soups I’ve ever had.
I am sooo happy to hear that Mary, thank you so much for taking the time to leave a review, you’re the best! 🙂 -Stephanie
Is the book “The Flavor Bible” where you were introduced to the flavor trio you often include in recipes? It’s usually a mixture of any of these: mustard powder, hot sauce, Worcestershire. Yes I’ve studied your kitchen essentials list 😉
lol I love the Flavory Bible! Yes I’ve learned a lot from there and some other sources, and you’re so right, that is a killer trio to enhance flavor! Thanks so much for the great review Stephanie!💗
This was the best chicken noodle soup I’ve ever had! I made this during my son’s nap time so we could have it for dinner. It did not disappoint. This will be a winter staple in our house.
I’m so happy this was a success at the dinner table Rachel! One of my favorite winter soups for sure, thanks so much for the great review!💗