by Olena

Chicken Noodle Soup

Olena Osipov
5 from 14 votes

This Chicken Noodle Soup with juicy chicken, tender noodles and fresh dill is my grandma’s recipe. As a Ukrainian who grew up eating soup every single day, you better trust me when I say “this soup is good!”.

Meatball soup and this chicken stew recipe grandma made all the time!

Chicken Noodle Soup

Easy Chicken Noodle Soup Recipe

Good chicken noodle soup takes hours to make. It begins with a whole bird and ends with a tired housewife. JK. But that is how my, and I am sure your, grandma used to make chicken noodle soup.

And it is good! Don’t get me wrong. That is why I have slow cooker chicken noodle soup and Instant Pot chicken noodle soup recipes on the blog.

But in 21st century we need everything quick. Or if you are sick, this easy and quick chicken noodle soup just “fits the bill”.

Chicken Noodle Soup closeup

Ingredients for Chicken Noodle Soup

  • Boneless or bone in chicken thighs: I recommend to use skinless thighs or remove skin to avoid very fatty soup. You can leave skin on a few if you wish. Chicken breasts do not have enough flavor for quick soup.
  • Veggies: Onion, garlic, carrots and potatoes. Truth be told, you can use what you have on hand and like. Celery would be great too!
  • Chicken broth: Use low sodium chicken broth from a carton or bouillon cubes.
  • Fresh herbs: Parsley, dill, onion or chives add a lot of flavour at the end with little calories. Just try!

chicken thighs, carrots, potatoes, pasta, onion, spices

How to Make Chicken Noodle Soup

Detailed recipe card is located below.

  • Make soup base: Cook chicken thighs with chicken broth, bay leaves, peppercorns, whole onion and 2 garlic cloves for 20 minutes. Keep lid on while bringing broth to a boil and then move to the side for all further cooking. how to make Quick Chicken Noodle Soup
  • Skim foam: As broth is cooking, foam will rise to the top. You will want to skim it a few times with a mesh strainer. Also this is the time I dice carrots, potatoes, and chop dill and grate garlic. No idle or waste time. how to make Quick Chicken Noodle Soup
  • Cook veggies: Add diced carrots and potatoes and cook for 5 minutes. Smaller pieces – faster cooking.how to make Quick Chicken Noodle Soup
  • Cook pasta: Add pasta and you want to stir a few times to make sure pasta is not sticking to the bottom of the pot or each other. Cook for 5 minutes.
  • Discard onion, peppercorns and bay leaves with a mesh strainer.
  • Add garlic, olive oil, salt, pepper and dill. This last step makes this soup recipe the best chicken noodle soup in the world.

easy chicken noodle soup in a pot with a laddle

Slow cooker: If you would like to start soup in the morning and come back to ready dinner check out my slow cooker chicken noodle soup.

Instant Pot: Got magic pot? I absolutely love making soup in it. Here is my grandma’s Instant Pot chicken noodle soup.

Tips for Best Chicken Noodle Soup

  • Do not use chicken breasts: Breasts are lean and your chicken soup will lack major flavor.
  • Keep onion whole: To keep onion whole, peel it but do not trim off the ends.
  • Make sure broth stays clear: Cooking chicken noodle soup covered will make it more murky. Instead, cook soup with lid half open and pot not completely covered.
  • For more flavour: Keep bay leaves, peppercorns and onion cooking till the end to make broth flavorful.
  • Pasta that works: Use any short pasta like corkscrew, elbow, orzo or penne. Or broken up spaghetti, linguine or even soba noodles.
  • Make low carb: Use zucchini noodles instead of regular pasta.
  • Budget friendly broth: I use organic bouillon cubes mixed with water. Cheaper and I always have stock on hand.

chicken noodle soup in blue bowl

How to Serve, Store and Freeze

Serving soup: If you have time, let soup sit for 5-10 minutes. Flavors develop more and pasta absorbs liquid and makes soup more hearty. In Ukraine, we traditionally serve chicken soup with fresh rye bread. Here, in Canada we toast a slice of whole grain bread.

You can serve soup with whole chicken thighs: Frankly, I always do that. Or for the looks, shred meat right in the pot or on a cutting board. I hold a piece of meat with a spoon on a side of the pot and shred with a fork in my other hand. Kids love chicken noodle soup!!! Your dinner will go so well.

Storing and reheating soup: Chicken noodle soup lasts for up to 5 days if refrigerated. It is normal for noodles to expand with each day. Reheat in a small pot by simmering and stirring on low heat.

Freezing soup with pasta: If you want to make this recipe for freezing, do not add pasta. It just doesn’t freeze well. Add cooked pasta after thawing and warming up. Or even cooked rice would be so good.

More Favorite Soup Recipes

chicken noodle soup recipe

quick chicken noodle soup

Chicken Noodle Soup

This Chicken Noodle Soup with juicy chicken, tender noodles and fresh dill is my grandma's recipe. As Ukrainian who grew up eating soup every single day, you better trust me when I say "this soup is good!".
5 from 14 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Ukrainian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 298kcal
Author: Olena Osipov

Ingredients

  • 1 - 1.5 lbs chicken thighs bone in or boneless (skinless)
  • 3 bay leaves
  • 5 peppercorns whole
  • 1 small whole onion peeled, hairy end intact
  • 3 large garlic cloves
  • 12 cups chicken stock low sodium
  • 2 large carrots diced
  • 2 cups potatoes diced
  • 1 1/2 cups egg noodles or any short pasta
  • 1 1/2 tbsp salt
  • 1 tbsp olive oil
  • 3 tbsp fresh dill, parsley or green onion finely chopped

Instructions

  • In a large Dutch oven or pot, add chicken thighs, bay leaves, peppercorns, onion, 2 garlic cloves and stock.
  • On high heat, bring soup to a boil covered and then move lid to the side a bit to keep soup clear. Cook for 20 minutes, removing foam as it rises to the top with a mesh strainer, occasionally.
  • Meanwhile dice potatoes and carrots. Chop dill and grate garlic.
  • Add potatoes and carrots, stir and reduce heat to medium. Cook with half lid open for 5 minutes.
  • Add pasta, stir and cook for another 5 minutes. I would stir a few more times to prevent pasta from sticking.
  • Discard onion, bay leaves and peppercorns with a mesh strainer.
  • Add salt, olive oil, grated garlic clove, dill and ground black pepper to taste. You can also shred chicken right in the pot now.
  • Stir and adjust any seasonings to taste. If you have time, let chicken noodle soup sit covered for 5 minutes.
  • Serve hot with a slice of toasted bread.

Storing and reheating soup: Chicken noodle soup lasts for up to 5 days if refrigerated. It is normal for noodles to expand with each day. Reheat in a small pot by simmering and stirring on low heat.

    Freezing soup with pasta: If you want to make this recipe for freezing, do not add pasta. It just doesn't freeze well. Add cooked pasta after thawing and warming up. Or even cooked rice would be so good.

      Video

      Notes

      • Do not use chicken breasts: Breasts are lean and your chicken soup will lack major flavor.
      • Keep onion whole: To keep onion whole, peel it but do not trim off the ends.
      • Make sure broth stays clear: Cooking chicken noodle soup covered will make it more murky. Instead, cook soup with lid half open and pot not completely covered.
      • For more flavour: Keep bay leaves, peppercorns and onion cooking till the end to make broth flavorful.
      • Pasta that works: Use any short pasta like corkscrew, elbow, orzo, penne or broken up spaghetti or linguine.
      • Budget friendly broth: I use organic bouillon cubes mixed with water. Cheaper and I always have stock on hand.
      • Serving soup: If you have time, let soup sit for 5-10 minutes. Flavors develop more and pasta absorbs liquid and makes soup more hearty. In Ukraine, we traditionally serve chicken soup with fresh rye bread. Here, in Canada we toast a slice of whole grain bread.
      • You can serve soup with whole chicken thighs: Frankly, I always do that. Or for the looks, shred meat right in the pot or on a cutting board. I hold a piece of meat with a spoon on a side of the pot and shred with a fork in my other hand. Kids love chicken noodle soup!!! Your dinner will go so well.

      Nutrition

      Serving: 1.5cup | Calories: 298kcal | Carbohydrates: 21g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 647mg | Potassium: 494mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2626IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      30 comments on “Chicken Noodle Soup

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      1. 5 stars
        This was the best chicken noodle soup I’ve had since I was a kid!! It was so easy too! My hubby and I loved it! ❤️

      2. I love your recipes, but want to know why you use a whole onion and then pull it out. I have the whole small onions can I use those instead?

      3. 5 stars
        I have had homemade chicken soup before. It’s awesome. But I never thought too much about making it from scratch. My plan was always to have a few cans of chicken soup in the cabinet in case of a cold.
        I will never rely on a can of chicken soup again. This recipe is so easy to make and tastes fantastic. The soup freezes well. If you are keeping some servings in the fridge for a few days, you might make the pasta separate and add when you reheat. That way the pasta won’t absorb so much liquid that it gets mushy and you won’t have to worry about having too much veggies and chicken and not enough broth.

      4. 5 stars
        I first made this last fall and intended on freezing it to have during the winter and to give to friends. I ended up having it myself as I developed a nasty cold. Chicken soup really is good for you when you are sick, beyond it being a comfort food. This recipe is delicious and quick to make. I’m making it again today to freeze so I have as many fresh meals as possible during the social distancing phase. BTW – vegetarian pea soup, stuffed pepper soup and unstuffed cabbage rolls went into the freezer too! I love your recipes.

      5. 5 stars
        Easy and great flavor. It’s my go to favorite when i don’t feel like a big dinner. Paired with a salad and crusty bread, it’s a satisfying meal.

      6. 5 stars
        Hi Olena.Being of Ukrainian decent,we enjoy our soups especially in the winter months.
        Yesterday I made your chicken soup,using noodles not pasta.
        My husband enjoyed the soup,giving a # 10 rating !
        Your split green pea soup is next on my list to make.
        Growing up,my father made awesome Borscht with small spareribs,
        as well as Kapusta soup.
        Of course you need lots of smetana in them both!
        Wonderful memories around the family table!

        1. Hi Nancy. I’m so happy your family loved the recipe. Thanks for sharing that with me! Yes, lots of smetana. 🙂 Please don’t be shy to leave me a comment with a star review once you make the split pea soup.

      7. 5 stars
        We had a snow day in Calgary. So I made this chicken soup. It was amazing lot’s of flavour my family loved thank you so much for sharing your amazing and yummy recipes ?

      8. 5 stars
        I found this recepie amazing , but i don’t wanna use chicken stocks , does it go tasty without those stocks ?any recommendation ? Also asking about diced potatoes & carrots , does it make a soup thick consistsncy ?

        1. Yes you can. You just have to simmer soup twice longer for more flavor to develop. Veggies do not make soup thick. I mean it is a runny soup with veggies, not thick like chili or smth.

      9. 5 stars
        Oh, boy, that is MOST appealing and gorgeous. Olena, you’re the best thing ever! I’ll come back with a review when I make it!

      10. 5 stars
        This sounds like a winner on a cold winter day! (even though, here in Texas it’s yet to come 🙂 ). I like the way you season it with olive oil, grated garlic and forever Ukrainian dill 🙂 at the end – a nice touch! I already know it would come out well, without even trying – because of the great recipe of a similar soup you gave for Instant Pot a while ago – I’ve made that one many times. Thanks!

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