Easy Homemade Chicken Noodle Soup (One Pot)
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The best, quick and easy homemade chicken noodle soup recipe from scratch that’s made in just one pot with simple ingredients. It’s light, healthy, cheap and delicious and ready in 30 minutes on stovetop!
This healthy soup is perfect for a weeknight dinner or lunch and just as good as this Crockpot Chicken Noodle Soup and this Turkey Noodle Soup. It’s especially helpful if you’re not feeling well or have a nasty cold and better than the canned Campbell or Progresso version. I know there are so many recipes and variations out there but this is the way my Mom and Grandma make it and it’s seriously the best. You can serve with bread or crackers but it’s a truly a meal on its own! Be sure to check on more of these Soup Recipes for inspiration.
Table of contents
Key ingredients for healthy soup
- Butter– Unsalted is best so that the soup isn’t overly salty.
- Carrots– Be sure they are washed, peeled, and sliced into circles.
- Celery– Use thin slices for best texture.
- Onions– Be sure they are finely chopped.
- Ginger– You will need to use the root, finely chopped and not the powder.
- Garlic– This is a fragrant ingredient necessary for deep flavor.
- Chicken broth– Use low sodium so it doesn’t get too salty.
- Thyme– Use the dried type for the best results.
- Oregano– This is a great spice that compliments the other flavors.
- Bay leaf– You just need one for this recipe.
- Salt– Add a little at a time according to personal preference.
- Pepper– Adds just a little spice to the mix.
- Egg noddles– This is an easy recipe that allows you to add in dry noodles.
- Chicken– Cut into small cubes, thin slices, or use shredded.
- Parsley– Use fresh, not dried. You can use for garnish as well.
How to make easy one pot homemade chicken noodle soup recipe from scratch?
- Saute vegetables in butter– Over medium high heat in a Stockpot.
- Combine together and saute- The ginger and garlic together.
- Mix in the broth and other spices- Then bring it all to a boil.
- Place egg noodles in mixture- And cook until soft.
- Add in chicken and parsley- And simmer till warmed through.
- Discard bay leaf– And garnish with parsley. Enjoy!
Use bouillon cubes- Instead of the pre-made chicken broth. Simply add the cubes or powder with the correct amount of water.
Vegetable broth– Can be used instead of chicken broth, if desired.
Add other vegetables– Such as kale, mushrooms, green peppers, zucchini, or yellow squash. To further speed up the process, use frozen vegetables or ones you have chopped up prior.
Try other noodles- Including homemade noodles, spaghetti noodles, or frozen.
Use various types of chicken- Including canned, whole, chicken breast, or an already cooked store-bought rotisserie chicken to help speed up the process. You can also use leftover chicken in this recipe, like from Instant Pot Whole Chicken (Rotisserie Chicken), Oven Baked Spatchcock Chicken (One Pan), or Easy Instant Pot Shredded Chicken.
Substitute noodles- With rice, dumplings, or potatoes. Just be aware that the starch from the potatoes will make the soup thicker and you may need to add water.
Asian/ Chinese version– Add 1-2 tablespoons of light soy sauce to taste and then add in 4 oz of dried Chinese noodles instead of the egg noodles. I also only include the garlic cloves, ginger and onion vs. the other vegetables. You can also try adding sriracha sauce and using green onions.
Creamy noodle soup– You can thicken it by adding a ¼ cup of butter, a 1/3 cup of cream, a ¼ cup + 2 Tbsp all-purpose flour and 2 ½ cups milk. After you have prepared the soup, according to the instructions below, you will melt butter in a saucepan over medium heat. Add flour and cook for a few minutes, while stirring constantly. While you’re whisking slowly, add in the milk and whisk to smooth consistency. Then whisk in the cream and bring mixture to a boil, stirring constantly. Pour this milk mixture into soup mixture and stir. You can also use a cornstarch slurry blended into the broth.
Tips and techniques
Saute the garlic and ginger- For only a few minutes making sure not to burn them. This will ruin the overall flavor.
Check the flavor– To see if you need to add more herbs or spices.
If you like more broth– In your soup, you can add some more water or broth and cook for an additional 4-5 minutes.
Adjust the amount of vegetables– Based on your preference.
If you’re using a crockpot– Use a crockpot liner bag to make clean up easy and simple!
Use low sodium chicken broth– Or else the soup will become very salty.
Add noodles near the end– So that they don’t get over-cooked and too soft or mushy.
Don’t forget to discard the bay leaf- This is only used for flavor and you don’t want someone to get it in their bowl of soup.
You can use all-purpose flour or cornstarch to do this. Make a slurry. Add 2 tbsp all-purpose flour and 1/4 cup cold water (for each cup of soup). Mix the flour and water together until a thick mixture forms. Remove any lumps by crushing them with the back of a spoon. Add the mixture to the soup and simmer for 3-4 minutes or until it thickens.
Yes, it can be frozen in tight sealed containers for up to 1 month without the noodles. Add boiled noodles once the soup is heated.
- Refrigerate– Leftovers can be stored in a sealed container in the fridge for up to 2 days.
- Freeze– In a sealed container for up to 1 month but without the pasta, because once it is frozen it will fall apart and dissolve when reheated. Simply reheat on the stovetop and add the noodles at that time.
- Reheat– In the microwave or in a small pot on the stove over medium low heat.
- Make ahead- This can be made up and kept in the fridge up to 2 days before serving.
More soup recipes
- Instant Pot Potato Soup
- Beet Borscht Soup (One Pot)
- Cream of Broccoli Soup (One Pot)
- Broccoli Cheddar Soup (One Pot)
- Curried Butternut Squash Soup (One Pot)
Easy Homemade Chicken Noodle Soup
- 2 tbsp Butter, Unsalted
- 1 cup Carrots, Washed, Peeled, Sliced into circles
- 1 cup Celery, Thinly slices
- 3/4 cup Onions, Finely chopped
- 1 tbsp Ginger, Finely chopped
- 1 tbsp Garlic, Finely chopped
- 7.5 cups Chicken broth, Low sodium
- 1/2 tsp Thyme, Dried
- 1/2 tsp Oregano, Dried
- 1 Bay leaf
- Salt, To taste
- Pepper , To taste
- 12 oz Egg noodles, Uncooked
- 1.5 cups Chicken, Shredded OR cut into cubes/thin slices
- 2 tbsp Parsey, Fresh, Finely chopped
- 1 tbsp Parsley or green onions or thyme , Fresh, For garnish
- In a large stockpot, heat butter on medium high heat.
- Add carrots, celery, onions and saute everything until the veggies become slightly tender.
- Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.
- Add broth, thyme, oregano, bay leaf, salt, pepper and bring everything to a boil.
- Let it cook for another 5 minutes.
- Add egg noodles and let it all cook for about 10 minutes or until the noodles become soft.
- Note: If you like more broth in your soup, you can add some more water or broth and cook for an additional 4-5 minutes.
- Add chicken and parsley and cook for another 3 minutes.
- Check the flavor to see if you need to add morel herbs or spices and add accordingly.
- Discard the bay leaf and garnish with some fresh parsley or thyme or green onions and enjoy!
- Fresh ginger and garlic has more flavor and tastes fresher and I highly recommend it.
- Use low sodium broth and butter.
- Adjust amount of herbs based on your preference.
- Make it creamy by mixing in a cornstarch slurry.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
- Read additional tips and variations above.