Nothing screams comfort food more than homemade chicken noodle soup. Chicken noodle soup is incredibly easy to make and beats the canned version 100% of the time. This soup only takes about 30 minutes to make and only requires the use of one pot to get the job done. Once you try real chicken noodle soup, you’ll never go back to the canned version!

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I’m willing to bet that most people have been served Campbell’s Chicken Noodle Soup while sick at least once in their lives. It almost didn’t feel like a sick day if I didn’t get some form of chicken noodle soup as a child. Growing up I always assumed that meals that came from a can must be difficult to make (anyone else felt this way?). In reality, chicken noodle soup is a very simple and easy meal to throw together – no sickness required!

In this recipe, I use my salt-free Italian spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Italian seasoning on the market. But feel free to use whatever Italian spice you have on hand!

This post is all about Chicken Noodle Soup!

How To Make Chicken Noodle Soup

Start with a Mirepoix

Mirepoix formula = 2 parts onions + 1 part carrots + 1 part celery. Make sure to cut everything into bite-sized pieces!

Parcook Your Chicken (for the fond)

“Parcooking” refers to partially cooking food, stopping before it’s fully done. In cooking, “fond” refers to the flavorful residue that forms at the bottom of a pan after browning meat or sautéing vegetables. It’s often used as a base for sauces by deglazing the pan and incorporating those rich, caramelized flavors into the sauce.

For chicken noodle soup, you want to sear your chicken breast before cooking the vegetables.

Cook Aromatics

Cook your aromatics in order of what needs more time so that you don’t overcook or burn any ingredient. For this soup, that means sauteeing the onion and carrots first, then adding in the celery, and finishing with the garlic.

Season in Layers

It’s important to salt & season at every step for maximum flavor.

Simmer

Add the broth and the partially cooked chicken. When it comes to soup with veggies, we want to simmer (not boil) to avoid turning our veggies into mush.

Shred Chicken

Using two forks, shred your chicken into bite-sized pieces.

Cook Pasta

Add the pasta to your pot and cook until al dente.

Taste to adjust the seasoning

You can add fresh dill, thyme, or fresh lemon for a little zest and brightness to the soup. I even like to add a chicken bouillon cube for added flavor!

Equipment Needs

One of the best features of this recipe is that it only requires one pot! This recipe can be made in a standard stock pot. But you could also use a Dutch Oven!

CAN I MAKE THIS RECIPE IN A SLOW COOKER?

Absolutely! Add everything (except noodles) to a slow cooker and cook on high for 4 hours or low for about 6 hours. Shred the chicken and add it back to the soup. Add in the noodles for the last 20-30 minutes (or until the noodles are tender). Click here for the slow cooker I recommend!

Nutrition Breakdown

THE BASICS (6 servings)

Here is the basic nutrition for this recipe as it stands (6 servings):

330 calories
5 grams of fat per serving
32 grams of carbs per serving
3 grams of fiber per serving
29 grams of protein per serving

Nutrition Information for 4 servings

If you have a larger appetite (like my husband and I do), here are the nutritional basics if you split this recipe into 4 servings:

495 calories
7.5 grams of fat per serving
48 grams of carbs per serving
4 grams of fiber per serving
48 grams of protein per serving

OR click here for the entire Italian Spice Category!

Store & Reheat

As a general rule of thumb, soup tends to store and reheat well. That’s another reason I love this recipe!

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of stew). Store in the fridge for up to 4 days.

Freezer: You can also freeze the soup for up to 3 months. Place the dish in the fridge to thaw overnight for best results.

Reheat

Microwave: Place soup in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*

Stovetop: Place soup in a pot over medium heat. Once the soup is simmering, reduce to low and cover for 5-7 minutes or until heated through. You can add a splash of chicken broth if it is too thick. Stir occasionally.*

Oven: Not recommended.

* Total time depends on the amount you are reheating.