Easy Chicken Noodle Soup

This easy chicken noodle soup is loaded with white meat, spices, veggies, and noodles. It’s so hearty and delicious and makes the best leftovers!

I love serving it with cheesy garlic bread for dipping!

This soup is one of my favorite things to cook during the colder months. But honestly, it’s such a nutritious and great meal year-round. If you want to make it healthier and low-carb, simply omit the noodles and carrots, and throw in your favorite veggies.

For more of my favorite soup recipes, check out this lemon chicken orzo soup, spicy chicken noodle soup, and chicken and rice soup.

INGREDIENT NOTES

See the recipe card below for ingredient quantities and complete instructions.

• Chicken – To save yourself some time, use store-bought rotisserie chicken breast. Make sure to remove the skin and cube up the chicken using a sharp knife.
• Noodles – I love using fideo cut spaghetti but any type of pasta will work.
• Better than bouillon – If you can’t find better than bouillon chicken paste, use 8 cups of chicken stock or chicken broth instead.
• Turmeric Powder – Gives it great color and flavor plus it’s really good for you! However, feel free to omit it, if you’re not a fan!

HOW TO MAKE IT

• Heat oil over medium heat in a large pot and add the onions, carrots, and celery. Sauté for 3-4 minutes with occasional stirring. If required, add extra oil. Then, mix in fresh garlic, better than bouillon, garlic powder, onion powder, Italian seasoning, and turmeric powder, cooking for an additional 30 seconds.
• Pour in the water and bring to a boil. Once it comes to a boil, let it cook for 10 minutes. Once the 10 minutes are up, add the noodles and chicken. Cook for 6 minutes or until the noodles are al dente. Season generously with salt and enjoy!

PRO TIPS

• Make sure to season the soup generously otherwise, it will be extremely bland.
• When the noodles are finished cooking, don’t worry if it looks like there aren’t many. Just turn off the stove and let the soup rest for 10-15 minutes. This gives the noodles a chance to soak up the broth.

CAN I MAKE IT IN ADVANCE?

Yes, but I suggest not putting in the noodles because they’ll soak up the liquid and get really thick. Noodles cook fast, so it’s better to add them to the soup and cook them the day you plan on serving it.

STORAGE

Place any leftovers in an air-tight container and refrigerate for up to 3 days. Simply reheat in the microwave or stovetop until heated through and add more water and salt, if needed.

Tried this easy chicken noodle soup recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!