Easy One Pot Chicken Noodle Soup (2024)

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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 soupin your kitchen.

Easy One Pot Chicken Noodle Soup (1)

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 myCreamy Chicken Noodle Soup.

Don’t forget to serve this with my . Or get some frozen rolls for a quick & easy side.

Easy One Pot Chicken Noodle Soup (2)

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.

Easy One Pot Chicken Noodle Soup (3)

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.

Easy One Pot Chicken Noodle Soup (4)

Easy One Pot Chicken Noodle Soup (5)

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.

Easy One Pot Chicken Noodle Soup (6)

Easy One Pot Chicken Noodle Soup (7)

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 fa*gioli Soup
  • Creamy Broccoli Wild Rice Soup

Easy One Pot Chicken Noodle Soup (8)

Easy One Pot Chicken Noodle Soup (9)

One Pot Chicken Noodle Soup

Author Jessica

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

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.


  • 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
  • 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)


  • 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.

    Easy One Pot Chicken Noodle Soup (10)

  • 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.

    Easy One Pot Chicken Noodle Soup (11)

  • 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.

    Easy One Pot Chicken Noodle Soup (12)



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.


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?

I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

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!

Easy One Pot Chicken Noodle Soup (13)

Easy One Pot Chicken Noodle Soup (14)

Easy One Pot Chicken Noodle Soup (2024)


How to make chicken noodle soup a little thicker? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

What can I add to canned chicken noodle soup? ›

Besides adding vegetables to your soup, another option is to play around with stirring in herbs and spices. If you love food with some zing to it, drizzling in some hot sauce can be a great way to bring on the heat and give your soup an extra edge.

How to make chicken noodle soup without noodles getting soggy? ›

Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don't want them mushy. Add chicken meat from the rotisserie chicken. Taste the broth again and add more seasonings, if needed.

Do you cook the chicken before putting it in soup? ›

Yes, it is important to cook chicken before adding it to soup.

What ingredient makes soup thicker? ›

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Are you supposed to put water in canned chicken noodle soup? ›

the simple, easy-to-open single serving can doesn't need to be reconstituted. Just heat, stir, and serve.

Can I use water instead of chicken broth for chicken noodle soup? ›

Chicken Broth Substitute: Water

If your recipe calls for a small amount of broth for deglazing a pan or thinning out a soup, stew or sauce, try water instead. You may want to add a few more seasonings like salt, pepper, or dried herbs to get the full flavor the chicken broth would provide.

How do you keep chicken noodle soup from getting mushy? ›

If you've got mushy noodles, it usually means they've been overcooked. The best way to fix this is to prevent it from happening in the first place by cooking your noodles separately or adding them right near the end of the soup's cooking time.

Why add vinegar to chicken noodle soup? ›

While adding vinegar won't reduce the amount of sodium in the pot, the sharp tang of this condiment can help equal out the salty flavor on your tastebuds, masking the brininess of an oversalted soup and making it easier to eat.

Why do noodles not get soggy in canned soup? ›

Gluten and alkaline salts react to make a chewier, denser noodle that doesn't soak up water as well. This means noodles can sit in the broth for longer periods of time before they start to get mushy. Fun fact: Alkaline salts, like baking soda, are also the reason these noodles appear more yellow.

How do you keep chicken moist in chicken noodle soup? ›

Here's my plan: add all the chicken parts to the stockpot, and gently cold-poach it until the breasts are perfectly cooked. Cold-poaching is a method I've used before to make the absolute best poached chicken breasts, ones that are completely tender and juicy, not tight and dry.

Does chicken soup taste better the longer you cook it? ›

While broth and stock both get richer and richer the longer you cook them, the problem is that the chicken meat will dry out and get tough if you let it go too long.

Should you cook chicken soup with the lid on or off? ›

Simmering and Boiling

In the event that your goal is to keep moisture in—like when your pot of soup, stew, or sauce is already at the right consistency, but you want to keep cooking the vegetables and melding the flavors—leave the lid on to keep any more liquid from evaporating.

Can you overcook chicken in a soup? ›

There is a chance you can still overcook chicken, even in soup! Don't worry, the liquid helps to keep the chicken juicy but it is important to stick to timings. If you are cooking stovetop, be sure to reduce heat to low right when the soup boils so you don't overcook the chicken breast.

Does soup get thicker the longer you cook it? ›

Many home cooks find themselves wondering how to thicken a soup, and there are a few different ways: cooking the soup longer to remove excess liquid, blending some of the solid ingredients of the soup, or using food scraps like bread or potatoes to thicken the soup, but if you don't have time to wait, you can use a ...

What can I add to soup to make it thinner? ›

Chunkier soups, like black bean or lentil, tend to lean thick—and, it must be said, gloopy. To thin them out (and dial down the intense salinity), add more water or low-sodium stock while they're heating. (If you overdo it, don't stress: Continue simmering until the liquid has reduced to your desired consistency.)

How do you thicken soup without boiling it? ›

Corn-starch slurry is an easy way to thicken soups and sauces quickly. Mix equal parts corn starch and cold water (1 tablespoon is a good starting point) in a bowl until all the corn starch is dissolved and the resultant liquid is consistent. Then pour slowly in soup while storing continuously.

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