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Easy Chicken Noodle Soup (+Video)

This is the best shortcut One Pot Chicken Noodle Soup recipe! It has all the homemade flavor you love but it is quick and easy to prepare.

AN EASY ONE POT MEAL

A lot of the traditional recipes for chicken noodle soup will have you boiling a whole chicken in water along with carrots, celery and seasonings to make your own chicken stock. If you have time, you can definitely do that. But with this recipe, you get tons of great flavor with a little shortcut. I am always finding ways to make recipes just a bit easier without sacrificing flavor!

Ladleful, One Pot Chicken Noodle Soup recipe.

CAN I MAKE THIS CHICKEN NOODLE SOUP IN A CROCK POT?

Yes! To make in a crock pot: Add broth, chicken and seasonings to at least a 6-quart crock pot. Cover and cook on low for about 6 hours. Then take chicken out and shred. Put shredded chicken back in crock pot. Add in diced veggies, cream of chicken soup, water and noodles. Cover and continue to cook on low for an additional hour or until noodles and veggies are tender.

Main Image, One Pot Chicken Noodle Soup recipe, pictured in a small white bowl with a spoon

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • chicken stock (or make your own)
  • poultry seasoning
  • garlic powder
  • onion powder
  • boneless chicken (breasts, thighs or tenderloins)
  • diced carrots
  • diced celery
  • cream of chicken soup
  • water
  • egg noodles
  • salt and pepper, to taste
Chicken Noodle Soup ingredients: chicken stock poultry seasoning, garlic powder ,onion powder, boneless chicken (breasts, thighs or tenderloins), diced carrots, diced celery, cream of chicken soup, water, egg noodles, salt & pepper

HOW TO MAKE EASY CHICKEN NOODLE SOUP:

In a large stock pot, pour in chicken stock. Add in the chicken with the broth. Next, add in seasonings (poultry seasoning, garlic and onion powders). Give it all a good stir.

chicken added to chicken broth and seasonings in a large stock pot

Cover and cook on medium-high heat for about 20-25 minutes, or until chicken is cooked through. This is a good time to chop your veggies!

fully cooked chicken in chicken broth in a stock pot

Once chicken is cooked, using tongs, take chicken out of pot and shred it using two forks. Be careful, the chicken will be very hot.

Tip: Or, if you want, you can shred the chicken in seconds by using your stand mixer. I first tried this when making the CREAMY WHITE CHICKEN ENCHILADAS and it really is a time saver.

Pop the cooked chicken in the mixing bowl, and using the paddle attachment, stir it on the low setting. It will take less than a minute for the chicken to shred. Put the shredded chicken into your stock pot. Then add chopped veggies. Stir in cream of chicken soup.

chicken noodle soup, diced carrots, diced celery, shredded chicken added to chicken stock in a large pot

Add water. Then add noodles. Stir well.

dried egg noodles added to chicken broth mixture

Cover and cook on medium heat for about 15-20 more minutes until veggies are tender and noodles are soft. At this point, I give it a taste test. I usually find I need to add salt and pepper. I add 1/2 Tablespoon kosher salt and a teaspoon of fresh black pepper. Stir one final time and it’s ready to serve! Serve with some crackers or some warm, crusty bread.

Easy Chicken Noodle Soup recipe made with chicken breasts and egg noodles, served in a white bowl with stock pot in the background

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Easy One Pot Chicken Noodle Soup

Easy Chicken Noodle Soup (+Video)

This is the best shortcut One Pot Chicken Noodle Soup recipe! It has all the homemade flavor you love but it is quick and easy to prepare.
5 from 8 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

  • 2 (32 ounce) cartons chicken stock
  • ½ teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 pound boneless chicken (breast, thighs or tenderloins)
  • 1 cup diced carrots
  • ½ cup diced celery
  • 10.5 ounce can cream of chicken soup
  • 3 cups water
  • 3 cups egg noodles, uncooked
  • salt and peppe,r to taste

Instructions

  • In a large stock pot, pour in chicken stock, seasonings (poultry seasoning, garlic and onion powders) and chicken. Give it all a good stir.
  • Cover and cook on medium to medium-high heat for about 20-25 minutes (or until chicken is cooked through.
  • Once chicken is cooked, using tongs, take chicken out of pot and shred it using two forks (be careful, the chicken will be very hot).
  • Pop the shredded chicken back into the stock pot.
  • Then add chopped veggies and cream of chicken soup and stir well.
  • Add water and noodles and stir again.
  • Cover and cook on medium heat for about 15-20 more minutes until veggies are tender and noodles are soft.
  • Give it a taste test. I usually find I need to add salt and pepper. I usually add 1/2 Tablespoon kosher salt and a teaspoon of fresh black pepper.
  • Then serve.

Video

YouTube video

Notes

  • I like to use chicken stock instead of chicken broth for this. It has a richer and deeper flavor than the broth. But it is usually slightly more expensive than the broth. So I generally go with the store brand or get it when it’s on sale.
  • To make in a crock pot: Add broth, chicken and seasonings to at least a 6-quart crock pot. Cover and cook on low for about 4-6 hours. Then take chicken out and shred. Put shredded chicken back in crock pot. Add in diced veggies, cream of chicken soup, water and noodles. Cover and continue to cook on low for an additional hour or until noodles and veggies are tender.
Course: Main Course
Cuisine: American

Nutrition

Calories: 171kcal | Carbohydrates: 16g | Protein: 19g | Fat: 2g | Sodium: 121mg | Fiber: 1g | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Originally published: November 2013
Updated & republished: March 2020

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Recipe Rating




28 Comments

  1. 5 stars
    Chicken noodle soup is such a drag for those of us who don’t want to cook in the first place and REALLY don’t want to be fooling around with a whole chicken and a bunch of boiling bones and yuck, yuck, yuck…that most Chicken Noodle Soup recipes require. So tonight we’re having what looks like (and my taste tests so far reveal) some pretty darn good soup. I’m thrilled to have found this simple, uncomplicated recipe that I followed it to a T. Wow.

    1. Aww wow – thank you so much Anna. And I know *exactly* what you mean! Sometimes you just want some good ole comforting soup but you don’t want to be messing with all that other stuff – ha! So thrilled you like this one. Makes me so glad to hear!!

  2. 5 stars
    My family LOVED this! Thank you for the recipe! So easy! I sautéed the veggies with a little butter before putting them into the soup.

  3. Can this been done in the crockpot? I know with other recipes I have made that the chicken come out tender and sherd the moment you touch it.

  4. 5 stars
    Loved ur soup recipe! I wonder if theres a way to get away from using the condensed cream of chicken soup? I am a more mature aged woman and try to stay away from the salt that canned soup is famous for. But the soup really was delicious! Thanks again for it. Will be watching for ur answer. Barb

    1. So glad you enjoyed the soup. You can get reduced sodium soups if you prefer to try those. I know there are some recipes online that you can find to make your own cream of soups. Hope that helps.

  5. I love this recipe. Wonder why I've never thought about putting Poultry seasoning in soup. And love the cream of chicken soup for this. I'll look for those frozen noodles. Pinned.

  6. Oop! forgot to say, "Thank You, Brandie!" Those butter-dipped biscuits are the neatest thing I've experienced in a long time–so good!

  7. The Reames-type noodles are a cinch to create, taking no more time than chopping the veggies. if you don't have a rolling pin, just use a tall, smooth glass. And now available, thanks to Trader Joe's coming to Lincoln, NE finally, white whole wheat flour . like red wheat as far as nutrition, incl. fiber, but softer, esp. if you give it a whirl in the food processor after measuring, then add egg/water.

  8. I LOVE YOUR VERSION OF CHICKEN SOUP MY FAMILY LOVE AND ENJOY, THANKS FOR SHARE WITH US. WHERE YOU BOUGTH YOUR POT, I WANT ONE, PLEASE LET ME KNOW.

    1. Thank you so much! I'm so sorry I missed your comment when you first posted it. I love this cookware! I ordered it online through Gastrolux directly. If you look on the top right-hand side of my page, I have an image for Gastrolux that you can click on and it will take you right to their site. Or you can use this link 🙂

  9. Looks comforting for sure! Always a great tutorial! I am so in love with the frozen noodles, I don't ever want to use the dry ones again. Thanks for sharing. XO

  10. I LOVE Reames frozen egg noodles. Next best thing to homemade….yes I used to make homemade noodles! Stock up when you find them, they can be difficult to find.

  11. Hi Brandie!! Love your recipes!! I've made so many of them, I can't keep up, and yet I have so many more to make!!! My next one is the pumpkin bread w/ brown sugar icing! Yum! I have made 2 pumpkin cakes w/ cream cheese icing for us in the last month, my husband loves them! 🙂 I love this soup recipe!! I have one that is similar and at the end you add 2 cans of cream of chicken and before you serve it you add sour cream….my kids have loved it since they were toddlers!! Thanks again for the fantastic recipes!! shariblove@yahoo.com

  12. It is so cold, and I am going to make this, great idea to use cream of chicken soup and also to shred in the stand mixer, thanks!

  13. Yum. Love chicken noodle soup. I always make mine with roasted chicken tenders. Pop them in the oven for about 25 minutes and then shred. It still saves time, and adds great flavor. BTW, I'm in love with this stock pot you bought!!!!

  14. Im not too knowledgeable about computers. I love to cook and bake. Your recipes all look wonderful. I just wish there was some way to print a basic version of your recipes. A written version without all the pictures, for a recipe box.