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Easy One Pot Chicken Noodle Soup is simple to make with leftover chicken and egg noodles. A perfectly flavored chicken broth is the base and then it’s filled with fresh veggies like celery and carrots. A can of condensed cream of chicken soup is the ‘secret ingredient’ for easy, semi-homemade chicken noodle soup in your kitchen.
One Pot Chicken Noodle Soup Recipe
Classic chicken noodle soup gets a makeover with this easy one pot recipe. Chicken broth, cream of chicken soup, seasonings, fresh vegetables, chunked chicken, and egg noodles all cook in the same pot. Use up leftover chicken or buy a rotisserie chicken.
Warm, comfort food that is ready in about 30 minutes. If you love the creamy version then try my Creamy Chicken Noodle Soup.
Don’t forget to serve this with my soft & fluffy 1 hour rolls. Or get some frozen rolls for a quick & easy side.
Ingredients Needed
- Chicken Broth – This recipe has been tested and written using full salt chicken broth. You can also use chicken stock with great results as well. Chicken stock is darker and has a deeper flavor to it which is why it does really well in this soup.
- Cream of Chicken Soup – If you don’t like the cream of chicken soup then feel free to substitute with cream of celery soup.
- Cooked Chicken – Use leftover chicken, bake chicken breasts in the oven, or get a rotisserie chicken and make it really easy. I buy this precooked fire grilled chicken from Costco and use that. It comes in a 8 pack of individually packaged chicken pouches. I use a few of them in this recipe. Super easy!
- Carrots – I use baby carrots because there is no need to peel them and they are already small so all you have to do is slice them thin.
- Celery – I like to chop this up really small so it will soften during the cook time.
- Onion – A yellow, white, or Vidalia sweet onion will work great in this soup. I prefer yellow so that’s what I use.
- Dried Parsley, Black Pepper, Chicken Base – If you use reduced-sodium chicken broth then you will need to add some salt in with the spices. Start at 1/2 teaspoon kosher salt and go from there. You can use chicken base (that is like a paste) or use chicken bouillon granules.
- Uncooked Egg Noodles – Throw them into the pot, dry and uncooked, and let the noodles cook with the soup.
How To Make Easy Chicken Noodle Soup in One Pot (Stove Top Recipe)
Learn how to make chicken noodle soup, the easy way! Be sure and read to the bottom of the post where there is a printable recipe card, a pin it button so you can save it for later, and all my tips for success.
- Prep : Make sure you thinly slice some carrots, celery, and finely chop your onion.
- One Pot : Combine all the soup ingredients, except for the egg noodles, into a large soup pot. Bring to a boil.
- Simmer : Once boiling, cover the pot with a lid, and reduce the heat to medium. Let it simmer for 15 minutes or until the veggies are softened to your preference.
- Egg Noodles : Add the dry, uncooked egg noodles and let it cook for an additional 10 minutes. To speed this up you can cover the pot with the lid while the noodles are cooking.
Helpful Tips For This Recipe
Here are a few of my helpful tips, and frequently asked questions, so that you can have success recreating this recipe in your own kitchen ♥
- Can Chicken Noodle Soup be Frozen? : Yes it can but with some modifications. I would suggest not freezing the soup with the cooked egg noodles. As they will be mushy once they thaw and possibly just fall apart in the soup. Instead, cook the soup as called for in the recipe but do not add the egg noodles. Freeze the noodles-less chicken soup and when ready to serve, cook up some egg noodles and add them into the soup as it reheats and thaws. You may have to add additional chicken broth.
- Chicken : To make this really easy to prepare use a Rotisserie chicken for the meat. You want chicken that is already cooked. It can be leftover chicken, bake up some chicken breasts in the oven, or throw some chicken breasts into the slow cooker with a can of chicken broth and let it cook all day (6-7 hours). The chicken literally falls apart and is perfect for this soup.
- Chicken Broth : Use full salt chicken broth. You need the salt for the noodles and veggies. If all you have is reduced-sodium then just be sure and taste the soup and add salt if necessary depending on preference. You can also use chicken stock as well.
- How Long will Chicken Noodle Soup last in the Fridge? My kids love this soup so I always store leftovers in an air-tight container for 3-4 days. Any longer and the noodles will start to get too soft & mushy. Heat leftovers in the microwave or on the stove top until heated through.
Try These Other Family Favorite Soup Recipes
- Vegetable Beef Noodle Soup
- Cream Cheese Chicken Soup
- 7 Can Chicken Taco Soup
- Slow Cooker Creamy Potato Soup
- Vegetable Soup
- Minestrone Soup
- Pasta Fagioli Soup
- Creamy Broccoli Wild Rice Soup
One Pot Chicken Noodle Soup
Easy One Pot Chicken Noodle Soup is simple to make with leftover chicken and egg noodles. A perfectly flavored chicken broth is the base and then it's filled with fresh veggies like celery and carrots. A can of condensed cream of chicken soup is the 'secret ingredient' for easy chicken noodle soup at home.
Equipment
Ingredients
- 6 cups chicken broth (or chicken stock)
- 1 can (10 oz) cream of chicken condensed soup
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- 1 yellow or white onion finely chopped
- 1½ cups cooked chicken chunked or shredded
- 2 teaspoons dried parsley
- 1 teaspoon chicken base or chicken bouillon granules
- ¼ teaspoon black pepper
- 3 cups uncooked egg noodles (wide or medium egg noodles)
Instructions
- In a large soup pot (with a lid), over medium-high heat, combine the chicken broth, cream of chicken soup, carrots, celery, onion, chicken, parsley, chicken base, and pepper. Stir together and bring to a boil.
- Once boiling, cover with lid, reduce to medium heat and let simmer for 10-15 minutes.* Cook time can vary depending on how large the veggies were cut and how soft you want them to be. I let it cook for the full 15 minutes.
- Add the egg noodles and let cook for an additional 10 minutes or until egg noodles are cooked to your preference. *To speed this up cover the pot with the lid while the noodles are cooking.
- Serve immediately with saltines or oyster soup crackers.Store leftovers in an airtight container in the refrigerator for 3-4 days. You may have to add some additional water when reheating as the noodles will absorb any leftover moisture the longer it sits in the fridge.
Video
Notes
Celery & Carrots : Slice these very small and thin so they will soften in the short cook time. If you leave them in larger pieces then you will need to cook it longer to get the veggies softer.
Chicken Paste or Bouillon : You can either 1 teaspoon chicken base (like a paste) or use a granulated chicken bouillon that comes in a jar.
Chicken : Make sure it is cooked! Bake chicken in the oven, throw some in the slow cooker with a can of chicken broth (cook on low for 6-7 hours), or use a rotisserie chicken for easy prep.
Egg Noodles : If you prefer less noodles then only use 1 1/2 cups egg noodles. Or you can increase the broth if you want more broth in your soup.
Chicken Broth : I prefer to use full salt chicken broth but feel free you use low-sodium if you prefer. I normally use a 32 oz container (4 cups) of full salt chicken stock + 1 can (2 cups) low-sodium chicken broth.
Salt : If using full salt chicken broth or chicken stock you should not have to add additional salt. If using reduced-sodium broth or stock, then you may want to add some kosher salt to taste. Or leave it as is for a reduced-sodium soup.
Nutrition
Calories: 206kcal | Carbohydrates: 22g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 1331mg | Potassium: 476mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3752IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg
Did You Make This Recipe?
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This recipe has been updated with additional helpful text and updated pictures in October 2022. The recipe is the same and no changes have been made. Enjoy!
Fantastic easy recipe for chicken noodle soup! I even used canned chicken because I had it on hand. Followed recipe to a T – thank you for sharing this!
Made this soup for family member under the weather. First time I ever made Chicken Noodle soup. So easy and it was very good and that is a statement from a person that never has liked Chicken Noodle Soup.
Love hearing that! So happy you enjoyed this soup. Thanks for your comment and feedback. I appreciate it.
I made this chicken noddles soup and I added instead of carrots, onions spinach and mushrooms.. it was delicious! Am making more often.. soup that is..
This is the first review I’ve ever left on anything I’ve ever tried from Pinterest, but I was so blown away that I just had to leave one here. The only chicken noodle soup I’ve ever enjoyed was my Grandpas until now! I didn’t add the chicken paste or boullion, I added a pinch of garlic powder and about a tsp of Italian seasoning. I will definitely be making this again!!
Thank you so much Katelyn! What a sweet comment. I’m so glad that this recipe turned out good for you!
This is the best chicken noodle soup I have ever eaten! I was looking for a recipe that would be simular to canned chicken noodle soup without the can taste. Excellent!!
Thanks for your comment April! So glad you liked the recipe!
Excellent! Will definitely make again!
Thanks so much!! Glad you liked it!
will definitely make again! To make the process even easier, I used canned chicken and canned carrots and it turned out great! Thanks for the recipe!
Thank you for your comment! That’s a great idea to make the recipe easier!
Loved your recipe made it as your recipe was written. I didn’t have whole or baby carrots on hand so used matchstick carrots instead. My son who isn’t a big soup eater loves it. First time making homemade chicken noodle soup.
So glad the carrots you had on hand worked for you. Happy to hear your son liked it!
I made a change to the preparation of the vegetables. After slicing the onion, celery, and carrot in very small pieces, I sautéed them in 2 tablespoons real butter with 1 tablespoon canola oil until tender. The vegetables absorbed the butter and oil and were delicious. I increased the chicken to 3 cups. Then I combined the vegetables and the rest of the ingredients of the soup and simmered 20 minutes before adding the noodles. It was so good. Will definitely make it again.
Thank you for sharing! Glad to hear you liked it!
What would be the instruction if you wanted to use a crockpot? High for 4 hours?
I think that would work- I would suggest adding the noodles after 3 hours. Let me know how it goes!
Can you omit the cream of chicken?
I think that would work out alright! It won’t have as much creaminess as the original recipe but the flavors will still be there.
Easy and delicious!
So happy you liked it!
love this recipe, make it all the time
Makes me so happy to hear! Thank you for your comment!
I made this for the frist time but I used shells noodle instead of egg noodle….and I also put everything on the slow cooker
Love it! I hope you liked it!
I make this all the time. Since it is only me, I decided to freeze a container to see how it would do. It does freeze well, last time I made it I froze 13 containers of it.
I followed your recipe and it was the best chicken noodle soup I have made. Will definitely be making this again.
Yay! Thank you for your kind comment and glowing review!