Easy Homemade Chicken Noodle Soup

Square overhead photo of chicken noodle soup with shredded chicken, carrots, noodles, and dill in a white bowl.

5 from 5 votes

Easy Homemade Chicken Noodle Soup

Using precooked chicken, such as rotisserie, and pre-made or store-bought broth takes all the fuss out of making homemade chicken noodle soup. Because who wants to cook for a long time when they're feeling under the weather? I love adding lemon and dill to this for a pop of flavor and vitamin C.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: American

Servings: servings

Calories: 334kcal

Author: Elizabeth Lindemann

Equipment

Large Pot or Dutch Oven

Ingredients

2 tablespoons butter or oil, or schmaltz
1 large carrot finely diced, about 1 cup
2 stalks celery finely diced, about 1 cup
1 yellow onion finely diced, about 1 ½ cups
4 cups chicken stock/broth more if needed
2 cups cooked shredded chicken such as rotisserie (see notes for uncooked)
salt and pepper
4 oz. egg noodles or any shape or kind of pasta
juice of 1 lemon optional, plus wedges for serving
1 tablespoon fresh dill optional, plus wedges for serving

Instructions

In a large pot, melt the 2 tablespoons butter in a large pot over medium-high heat.
Add the diced 1 large carrot, diced 2 stalks celery, and the diced 1 yellow onion. Sauté over medium high heat until softened about 5 minutes.
Add the 4 cups chicken stock/broth. Bring to a boil. Add the 4 oz. egg noodles and the 2 cups cooked shredded chicken.
Cover and simmer on low heat for 5-10 minutes, or until noodles are fully cooked. If the soup seems too thick, add more broth or some water.
Turn off the heat and stir in the juice of 1 lemon and 1 tablespoon fresh dill, if using. Season to taste with salt and pepper (you may not need a lot of salt, depending on if your broth was salty), and serve with lemon wedges and more dill to garnish if desired.

Video

Notes

For a gluten-free option: Use gluten-free pasta (such as chickpea) or substitute the pasta with 3/4 cup rice.
To make ahead and freeze: Do everything as directed except don't add the noodles. Freeze in an airtight container for up to 6 months. When you are ready to serve, defrost on the stovetop and add the pasta to cook. Alternatively, you can use a tiny pasta such as orzo or pearl couscous, since small shapes freeze better.
To use uncooked chicken, add it to the broth after it comes to a boil. Poach it until it's fully cooked, remove and shred, and add back to the pot, and proceed with adding the noodles from there. You can do this with frozen or unfrozen chicken.
Egg noodles only take 5-8 minutes to cook. If you use another type of noodle or pasta, adjust the timing according to the package.

Nutrition