Whether you’re feeling under the weather, needing something cozy on a cold day, or just want a nourishing, homey meal in under an hour—this Chicken Noodle Soup is your answer. It’s simple, satisfying, and packed with flavor. Inspired by the trusted comfort of Grandma’s recipe, this version from The Modern Proper adds a modern, time-saving twist without sacrificing that slow-simmered taste.
Why You’ll Love This Recipe
- Quick to Make – Ready in about 30 minutes
- Wholesome and Nourishing – Filled with protein, vegetables, and healing broth
- Family-Friendly – Kid-approved and great for picky eaters
- Meal Prep Win – Make a big batch and enjoy leftovers all week
- Easy Ingredients – No fancy tools or hard-to-find items
Ingredients
- Olive oil
- Onion, celery, and carrots (a classic mirepoix base)
- Garlic
- Chicken stock or broth
- Bay leaves
- Cooked shredded chicken (rotisserie works great!)
- Egg noodles
- Fresh parsley
- Salt and black pepper
How to Make It
Step 1: Sauté the Veggies
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrots. Sauté until softened and fragrant, about 5 minutes. Stir in minced garlic and cook for another minute.
Step 2: Simmer the Broth
Pour in the chicken stock and toss in the bay leaves. Bring everything to a boil, then lower the heat and let it simmer for about 10 minutes until the vegetables are tender.
Step 3: Add Chicken and Noodles
Stir in your cooked shredded chicken, egg noodles, fresh parsley, and season generously with salt and pepper. Let the soup simmer until the noodles are fully cooked—about 8–10 minutes.
Step 4: Serve Warm
Remove the bay leaves and adjust seasoning if needed. Ladle into bowls and serve with a slice of crusty bread or crackers on the side.
Tips & Variations
- Boost the broth: Add a dash of lemon juice or a sprinkle of fresh dill for a citrusy-herb twist
- Gluten-free: Swap egg noodles with your favorite gluten-free pasta
- Make it creamy: Stir in a splash of cream or coconut milk for a richer texture
- Extra protein: Add chickpeas or white beans for even more staying power
- Storage: Keeps well in the fridge for 3–4 days. Freeze without noodles to avoid mushiness
Final Thoughts
This Quick and Easy Chicken Noodle Soup is the kind of recipe you’ll come back to again and again. It’s the perfect mix of convenience and comfort—no long simmering, no fancy steps, just real food made with love. Great for sick days, snow days, or just when you need a little bowl of warmth.
Try it once and it’ll earn a permanent spot in your weekly meal rotation.
Happy cooking!