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+ servings
A bowl of Chicken Noodle Soup with egg noodles, seasonings, and vegetables.
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5 from 4 ratings

Easy Chicken Noodle Soup

This Homemade Chicken Noodle Soup recipe is easy to make 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.



  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon mustard powder
  • ¼ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  • 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


  • 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!


  • 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.

  • 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 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!


Calories: 173kcal, Carbohydrates: 9g, Protein: 22g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 981mg, Potassium: 560mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1188IU, Vitamin C: 16mg, Calcium: 34mg, Iron: 1mg