If you’re craving a classic comfort food that’s both nourishing and simple to make, this Easy Stovetop Chicken Noodle Soup Recipe is your new go-to. Imagine tender chicken breast browned to perfection, fragrant vegetables simmered in rich chicken broth, and tender egg noodles all coming together in one pot to deliver warmth and satisfaction. It’s a dish that feels like a warm hug on a chilly day, and the best part? It comes together quickly on the stovetop with ingredients you probably already have in your kitchen. Whether you’re nursing a cold or simply want a hearty meal, this recipe hits all the right notes without any fuss.
Ingredients You’ll Need
This soup doesn’t require anything fancy, just a handful of essential ingredients that build layers of flavor and texture. Each one plays a crucial role in creating that classic soothing taste.
- 2 tablespoons unsalted butter: Adds richness and helps brown the chicken beautifully for deeper flavor.
- 2 split chicken breasts: The star protein that keeps the soup hearty and tender.
- 1/2 teaspoon kosher salt: Enhances seasoning right from the start.
- 1 yellow onion, diced: Provides a savory sweetness that forms the soup’s aromatic base.
- 3 celery stalks, sliced: Adds subtle crunch and freshness.
- 3 carrots, peeled and sliced: Contributes natural sweetness and vibrant color.
- 8 cups (64 ounces) chicken broth/stock: The comforting liquid that carries all the flavors together.
- 1 teaspoon minced garlic: A fragrant kick that elevates the entire soup.
- 2 bay leaves: Infuse a subtle herbal note for depth and complexity.
- 1 tablespoon dried parsley: Brightens the soup and adds a touch of earthiness.
- 1 teaspoon dried dill: Brings a unique, slightly tangy aroma that’s incredibly comforting.
- 6 ounces egg noodles: Tender noodles that soak up the broth perfectly and add hearty texture.
How to Make Easy Stovetop Chicken Noodle Soup Recipe
Step 1: Brown the Chicken to Lock in Flavor
Start by heating a large Dutch oven or heavy pot over medium-high heat and melting the butter. Salt the chicken breasts on the skin side and place them skin down in the melted butter. Cooking the chicken skin first for 4 to 5 minutes until it’s golden brown creates an irresistible depth of flavor that infuses the soup from the very beginning.
Step 2: Sweat Your Vegetables
Surround the browned chicken breasts with diced onion, sliced celery, peeled carrots, and minced garlic. Let these vegetables sweat for 2 to 3 minutes—the heat will coax out their natural sweetness and soften them just enough to blend perfectly with the broth.
Step 3: Build the Brothy Base
Slowly pour in the chicken broth, making sure to scrape up any browned bits stuck to the bottom of the pot. Those tiny caramelized remnants are pure flavor gold that will enrich your soup. Add the bay leaves, dried parsley, and dried dill, then cover the pot and bring it to a boil. Let the soup simmer gently for 30 minutes so the flavors meld and the chicken becomes tender.
Step 4: Check Chicken and Prepare for Noodles
Make sure the chicken reaches an internal temperature of 165º F; continue cooking if needed. Then, remove the chicken from the pot to cool while you turn your attention to the noodles.
Step 5: Cook the Egg Noodles
Drop your noodles into the bubbling soup and cook according to package instructions—usually 7 to 8 minutes. When the noodles are perfectly tender but not mushy, remove the pot from heat so they don’t overcook.
Step 6: Shred, Season, and Serve
Once your chicken is cool enough to handle, discard the skin and bones, then shred or dice it into bite-sized pieces before returning it to the pot. Give the soup a taste and season with additional kosher salt as needed—this really depends on the saltiness of your broth. Don’t forget to fish out those bay leaves before serving. Now, your soup is ready to warm you up from the inside out!
How to Serve Easy Stovetop Chicken Noodle Soup Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of freshly ground black pepper can brighten each spoonful and bring a fresh, crisp contrast. A wedge of lemon on the side also adds a lovely brightness that complements the savory broth beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette—perfect for dunking and soaking up every drop. If you want something lighter, a side green salad with a vinaigrette provides a refreshing balance to the hearty soup.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic mugs or mini bowls alongside individual bread rolls wrapped in a napkin. Adding a few freshly grated Parmesan shavings on top or a dollop of crème fraîche can also elevate this humble soup into something a little more decadent and special.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the soup taste even better the next day.
Freezing
This soup freezes well, especially if you slightly undercook the noodles before freezing to prevent them from turning mushy. Freeze in freezer-safe containers for up to 3 months, then thaw overnight in the refrigerator before reheating.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally to ensure the noodles and chicken warm evenly. If the soup has thickened too much, add a splash of chicken broth or water to get it back to your desired consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a richer flavor and remain juicy, although they might require a slightly longer cooking time to become tender.
Is it okay to use pre-cooked chicken?
Yes, if you’re short on time, you can add pre-cooked chicken after the broth has simmered and the noodles have cooked. Just adjust cooking times accordingly.
What noodles work best in this recipe?
Egg noodles are traditional and absorb the broth nicely, but you can substitute with any short pasta like shells, rotini, or even broken spaghetti if you prefer.
Can I make this soup vegetarian?
To make a vegetarian version, skip the chicken and use vegetable broth. Add tofu or hearty vegetables like mushrooms for substance.
How do I make the broth more flavorful?
Using homemade chicken broth or adding a bit of chicken bouillon concentrate can boost flavor. Also, don’t skip browning the chicken and scraping the pot—that step infuses a ton of savory richness.
Final Thoughts
This Easy Stovetop Chicken Noodle Soup Recipe is pure magic in a pot—brimming with cozy flavors and wholesome ingredients that come together without any complicated steps. Whether you’re cooking for yourself, your family, or friends, it’s a dish that feels like love in every spoonful. Don’t wait to give it a try, especially when you want something nourishing and heartwarming made quickly and easily.
Print
Easy Stovetop Chicken Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Stovetop Chicken Noodle Soup is a comforting and hearty homemade classic, perfect for chilly days or when you need a soothing meal. Tender chicken breasts are simmered with fresh vegetables and herbs in rich chicken broth, then combined with tender egg noodles for a satisfying soup that’s simple to prepare and full of flavor.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 2 split chicken breasts
- 1/2 teaspoon kosher salt (for seasoning chicken skin)
- 1 yellow onion, diced
- 3 celery stalks, sliced
- 3 carrots, peeled and sliced
- 1 teaspoon minced garlic
- 8 cups (64 ounces) chicken broth/stock
- 2 bay leaves
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
Pasta
- 6 ounces egg noodles
Instructions
- Brown the Chicken: Heat a large Dutch oven or pot over medium-high heat and melt the unsalted butter. Season the chicken breasts with 1/2 teaspoon kosher salt on the skin side. Add the chicken breasts skin side down and cook for 4 to 5 minutes until the skin is nicely browned.
- Sauté Vegetables: Add diced onion, sliced celery, sliced carrots, and minced garlic around the chicken in the pot. Cook the vegetables, stirring occasionally, for 2 to 3 minutes to sweat them out and bring out their flavors.
- Add Broth and Herbs: Slowly pour the chicken broth into the pot, scraping the bottom to loosen any browned bits stuck to the bottom (this adds flavor). Add the bay leaves, dried parsley, and dried dill. Cover the pot and bring the soup to a boil. Once boiling, reduce heat and simmer for 30 minutes.
- Check Chicken Doneness: Ensure the chicken internal temperature reaches 165º F. If not fully cooked, continue to simmer until done. Remove the chicken from the pot and set aside to cool.
- Cook Egg Noodles: Add the egg noodles to the simmering soup and cook according to package instructions, usually about 7 to 8 minutes, until tender. Remove the pot from heat once noodles are done.
- Shred Chicken and Finish Soup: When the chicken is cool enough to handle, remove the skin and bones, then dice or shred the meat into bite-sized pieces. Return the chicken to the soup. Taste the soup and adjust seasoning with kosher salt as needed, depending on your broth’s saltiness. Remember to remove the bay leaves before serving.
Notes
- You can substitute boneless chicken breasts if preferred, adjusting cook time to avoid overcooking.
- For richer flavor, use homemade chicken broth or stock; low-sodium broth is best for controlling salt levels.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Leftover soup freezes well; store in freezer-safe containers for up to 3 months.
- For a gluten-free version, replace egg noodles with gluten-free pasta or rice noodles.
