Skip to Content

Simple Chicken Noodle Soup

Sharing is caring!

Simple Chicken Noodle Soup

Simple Chicken Noodle Soup

Jessica Braider
Making it isn’t that much harder than warming a can of soup, but you’ll probably feel better knowing that your family is eating your homemade elixir. My kids like to take leftovers in a thermos for their school lunches. Make sure to slice the vegetables thinly, which helps them cook faster.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings


  • 1 lb. boneless, skinless chicken breasts or use diced shiitake mushrooms or extra-firm tofu
  • 48 oz. reduced-sodium chicken or vegetable broth (or use any variety)
  • 2 carrots thinly sliced
  • 2 stalks celery thinly sliced
  • 1/2 red onion finely diced
  • 1/4 tsp. herbes de Provence or use 1/4 tsp. dried thyme
  • 2 cups fine egg noodles (use wheat/gluten-free noodles if needed) or use 1 cup alphabet noodles
  • 3 Tbsp. fresh flat leaf parsley chopped


  • In a large stockpot over medium-high heat, combine the chicken, broth, carrots, celery, onions, and herbs. Bring it to a boil, then lower the heat to medium and simmer it until the chicken turns white, about 10 minutes. (If you are using diced mushrooms or tofu, add it with the noodles.)
  • With a slotted spoon or tongs, remove the chicken from the pot and set it aside to cool, keeping the broth at a low boil. After the chicken cools slightly, shred or dice it into bite-size pieces.
  • While the chicken is cooling, add the noodles to the boiling broth. Cook them for 8 minutes, or until they are tender.
  • Stir in the chicken and parsley and serve it immediately.

Slow Cooker Directions

  • Combine all ingredients except the noodles and parsley in the slow cooker, and cook on low for 8 - 10 hours, or on high for 4 - 5 hours. Add noodles and cook 30 minutes more. Stir in parsley before serving. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Dice the mushrooms or tofu if using them, slice the carrots and the celery, dice the onion, chop the parsley.
Scramble Flavor Booster: Season the soup with freshly ground black pepper.
Tip: If you have leftover soup, you may find that the noodles soak up much of the broth. Before reheating it, consider adding an additional cup or two of broth to give the soup more liquid.
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 5g, 8%; Saturated Fat: 2g, 8%; Cholesterol: 105mg, 35%; Sodium: 290mg, 12%; Total Carbohydrate: 23g, 8%; Dietary Fiber: 1g, 4%; Sugar: 3g; Protein: 26g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Nut-Free, Slow Cooker, Soups & Stews, Spring, Summer, Vegan, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating

    Your Cart
    Your cart is emptyReturn to Shop