There’s nothing quite like a big, cosy bowl of Easy Chicken Noodle Soup. The kind that warms you right through, tastes like home, and somehow fixes everything from chilly evenings to long days.
It’s the perfect 'throw it all in the pot' kind of recipe. Tender chicken, soft veggies, and pasta in a flavour packed broth that somehow feels both comforting and fresh. Ideal for busy weeknights, meal prep, or those days when you just need something soothing without any fuss.
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Make a big batch, stash leftovers for lunch, or freeze it for a rainy day This soup is the kind of staple you’ll come back to again and again. Cosy, easy, and absolutely delicious.
Ingredients for Easy Chicken Noodle Soup
- Base: olive oil and salted butter
- Vegetables: onion, small leek, carrot and celery
- Aromatics and Herbs: garlic, bouquet garni, bay leaves and fresh parsley
- Shredded Rotisserie Chicken
- Pasta - I like to use small, thin noodles that cook in less than 5 minutes
- Condiments: soy sauce, mustard
- Chicken Stock
What is a bouquet garni?
A a bouquet garni is bunch of herbs, typically encased in a bag (similar to a tea bag), used for flavouring a stew or soup.
Herbs typically included include marjoram, oregano, thyme, bay leaf and parsley. But they may also include basil, chervil, rosemary, peppercorns and tarragon too.
I use this product from Schwartz, which is handy because it can be removed from the soup before serving and leaves no physical trace of herbs behind in the broth of the chicken and rice soup.
If you want to use fresh herbs, you can tie an assortment together using butchers twine or string, cook it with the soup and then remove at the end. However, you tend to find that leaves from rosemary etc. will fall off into the soup using this method, so keep that in mind.
How to make Easy Chicken Noodle Soup
Peel and finely chop carrot, onion, leek and celery. Melt butter in large pan with olive oil and cook chopped veg until softened. Add garlic and dijon mustard and cook for 2 minutes.
Then add bouquet garni sachet, bay leaves and chicken stock then simmer on medium heat for 30 minutes
After 30 minutes, remove the bay leaves and bouquet Garni sachet and discard them. Add pasta of choice, soy sauce and chopped fresh parsley then season to taste . Cook for appropriate amount of time until pasta is just cooked.
Storage and Reheating
My easy Chicken Noodle Soup will last for 4-5 days in the fridge and the will freeze for up to 6 months.
As the soup cools, it will thicken as the noodles/pasta absorb more of the liquid. So you may need to add more stock to loosen it a little.
To reheat: microwave or heat in a pot on the hob until piping hot.
Other Soup Recipes You Might Like
If you liked this recipe you might like to try these others:
If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Easy Chicken Noodle Soup
Ingredients
- 40 g salted butter
- 1 tablespoon olive oil
- 1 onion
- 1 small leek
- 1 carrot
- 2 stalks celery
- 2 garlic cloves
- 2 teaspoon dijon mustard
- 1 bouquet garni sachet or use ½ teaspoon dried thyme, ½ teaspoon dried rosemary and ½ teaspoon dried basil - See Notes
- 2 bay leaves
- 350 g chicken shredded cooked rotisserie chicken
- 200 g pasta of choice
- 2.2 litre chicken stock 3 chicken stock cubes
- 2 tablespoon soy sauce
- small handful fresh parsley finely chopped
Instructions
- Peel and finely chop 1 carrot , 1 onion , 1 small leek and 2 stalks celery (dependant on whether you like a finer or chunky soup texture)
- Melt 40 g salted butter in large pan with 1 tablespoon olive oil and cook chopped veg until fully softened (approx. 10 minutes)
- Add 2 garlic cloves (finely chopped) and 2 teaspoon dijon mustard - cook for 2 minutes
- Add 1 bouquet garni sachet, 2 bay leaves and 2.2 litre chicken stock then simmer on medium heat for 30 minutes
- After 30 minutes, remove the bay leaves and bouquet Garni sachet and discard them
- Add 350 g chicken , 200 g pasta of choice (any pasta will do), 2 tablespoon soy sauce and small handful fresh parsley then season to taste - cook for appropriate amount of time until pasta is just cooked (this paste shape takes less than 5 minutes)
- Once refrigerated, the soup will thicken up as the pasta absorbs more of the liquid so you can add more chicken stock to loosen the consistency if preferred
Susan says
Love this recipe - so easy and quick to make and tastes delicious!!
Rebecca Cherry says
Absolutely delicious!