Easy Chicken Noodle Soup
Classic comfort in a bowl with an optional bright, zesty lime-cilantro flavor boost.
This simple, straightforward chicken noodle soup delivers all the warmth and familiar flavor you crave in under an hour. It’s the perfect bowl for a chilly evening or whenever you need a boost of home-cooked goodness. The broth is rich, the vegetables are tender, and the shredded chicken makes it hearty.
Prep Time: 15 minutes Cook Time: 35 minutes
Total Time: 50 minutes Servings: 6
Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
4 cloves garlic, minced
8 cups chicken broth (low sodium)
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
2 cups cooked, shredded chicken (rotisserie is great)
4 ounces egg noodles
1/4 cup fresh parsley, chopped (for garnish)
Heat It Up with Eleven Eleven Sauce: For a delicious, bright twist, stir in 1-2 tablespoons of WesMarMi Verde right at the end of cooking. Its zesty lime and cilantro notes will give the classic soup a fresh, citrusy pop.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
2. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
3. Pour in the chicken broth, then add the bay leaf, dried thyme, black pepper, and salt. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 minutes to allow the flavors to meld.
4. Stir in the shredded chicken and the egg noodles. Continue to simmer, uncovered, for another 5–7 minutes, or until the noodles are tender but still have a slight bite (al dente).
5. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley. For the optional zesty flavor, stir 1-2 tablespoons of WesMarMi Verde into each bowl.
Tips & Variations
Make it Creamy: Stir in 1/2 cup of heavy cream or evaporated milk at the end of cooking for a richer, creamier broth.
Add Fresh Herbs: Swap the dried thyme for 1 teaspoon of fresh thyme leaves stirred in with the shredded chicken.
Vegetable Swaps: Throw in 1 cup of frozen peas or corn during the last 5 minutes of simmering for extra color and nutrition.
Other Users Suggest
Replacing: Shredded Chicken; With: 1 cup of diced, cooked turkey breast; Why: A great way to use up Thanksgiving or holiday leftovers for a hearty soup.
Replacing: Egg Noodles; With: 1 cup of ditalini or small shell pasta; Why: Different pasta shapes hold up well in soup and offer a fun, child-friendly texture.
Replacing: Chicken Broth; With: Half vegetable broth, half chicken broth; Why: Slightly lightens the flavor of the broth without losing too much savory depth.
Storage, Reheat & Freeze
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. Note: the noodles will absorb more broth over time.
Reheat: Gently warm on the stovetop over low heat or in the microwave. You may need to add a splash of extra broth when reheating.
Freeze: For best results, freeze the broth, vegetables, and chicken before adding the noodles. Freeze in a freezer-safe container for up to 3 months. Cook the noodles fresh when reheating.
Nutrition Facts (per serving) Calories:
240 Protein: 20g Carbs: 25g Fat: 7g
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