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When the day feels rushed and I want something cozy on the table fast, this is the pot I reach for. It’s my go-to chicken noodle soup: tender chicken, herby broth, and chewy Kluski noodles that hold up beautifully. The batch makes about 9 cups, which is plenty for dinner, meal prep for lunches, or even when I’ve got surprise guests. Sometimes I’ll pair it with my Homemade Bread Crumbs turned into crunchy croutons, or serve it with a side of Skillet Flatbread for dipping.
Why you’ll love it
Flexible: Works with rotisserie, leftover grilled chicken, or even baked chicken.
Fast: Ready in about 25 minutes.
Simple pantry staples: Chicken, broth, veggies, and noodles.
Comfort factor: Classic flavor with a few of my tricks to deepen the broth.
Watch how I make this recipe
Tools That Make It Easier
- Dutch oven (6–7 qt): I love using my Dutch oven because it heats evenly and holds warmth, which means the soup simmers gently without burning on the bottom.
- Wooden spoon: This is my favorite for soups since it doesn’t scratch the pot, and it feels sturdy in my hand even when I’m stirring a full pot.
- Measuring spoons and cups: I always measure salt, pepper, and broth carefully—just a little too much seasoning can throw soup off. These keep me consistent.
What You’ll Need From Your Pantry
Base
- 2 tablespoon olive oil
- 1 (10 oz) frozen seasoning blend (onion, celery, red/green peppers, parsley)
- 3 cloves garlic, minced
- 4 carrots (about 2 cups), diced
- 2 cups cooked chicken breast, cubed (rotisserie or leftovers work great)
- 2 (32 oz) boxes chicken broth
- 8 oz Kluski noodles (about half a 16 oz bag)
- 1 teaspoon ground black pepper
- ½ teaspoon salt (adjust to taste)
- 1 bay leaf
Finishers
- Chopped parsley
- Chopped fresh dill
Optional boosters (what I like to add when I can)
- 1 teaspoon poultry seasoning or Italian seasoning
- 1 teaspoon lemon zest or a squeeze of lemon juice right before serving
- 1 teaspoon Better-Than-Bouillon for extra depth
Before You Start: My Quick Tip
- Build flavor early: I let the veggies cook until most liquid evaporates. That little extra time gives the broth a deeper taste.
- Noodle trick: Kluski are sturdier than most egg noodles. I pull them off heat just shy of done—they stay pleasantly chewy instead of mushy.
- Plan-ahead lunches: If I’m prepping for the week, I cook noodles separately and store them on their own. That way, they don’t soak up all the broth.
- Rotisserie hack: I often keep shredded rotisserie chicken frozen in portions. It’s a lifesaver on nights when I need dinner on the table quickly.
- Bright finish: A sprinkle of dill and parsley is classic, but I also love adding a touch of lemon zest at the end—it really freshens up the bowl.
- Pairing tip: If I want a more filling dinner, I’ll serve this with Homemade Bread Crumbs turned into crispy croutons or alongside warm slices of Skillet Flatbread.
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Let’s Make It Together
- Preheat: Set a Dutch oven over medium heat with olive oil and warm for 1 minute.
- Sauté veggies: Add frozen seasoning blend; cook on medium-high, stirring, until the water cooks off and the veggies glisten. Stir in garlic and carrots; cook another 4–5 minutes.
- Add chicken + broth: Stir in chicken, pour in broth, and add bay leaf, salt, and pepper. Bring to a boil.
- Noodles: Add Kluski noodles; reduce to a lively simmer and cook 12–15 minutes, until noodles are just al dente. (They’ll keep softening after heat is off.)
- Finish: Remove bay leaf, stir in parsley and dill, and adjust seasoning. Add lemon if using. Ladle and enjoy.
Recipe variations
- Classic Chicken & Rice: Replace noodles with cooked white rice; stir in at the end.
- Veggie-Loaded: Toss in celery, peas, or spinach in the last 3 minutes.
- Creamy: Stir in ½ cup half-and-half after removing from heat.
- Immune-Boost: Add grated ginger and a pinch of turmeric with the garlic.
- Cozy winter twist: Serve with a side of Vanilla Glaze Bundt Cake for dessert—it makes the meal feel extra comforting.
Storage
- Refrigerate: Keeps 3–4 days in an airtight container. For best results, store noodles separately.
- Freeze: Freeze the broth, chicken, and veggies (without noodles) for up to 3 months. Add freshly cooked noodles when reheating.
Reheating note: Soup can thicken in the fridge as noodles soak up broth. I always add an extra splash of broth or water when reheating.
Nothing beats a pot of chicken noodle soup simmering away—it’s simple, cozy, and just what I want on chilly nights or busy weekdays. For more general guidance on safe handling and cooking of poultry, I recommend checking the USDA’s Food Safety Information—having those basics in mind always makes me feel more confident in the kitchen.
Serve With
Easy Chicken Noodle Soup
Video
Ingredients
- 2 tablespoon Olive Oil
- 1 bags Seasoning Blend frozen 10 oz bag, with onions, celery, red and green peppers, and parsley flakes
- 3 Cloves of Garlic minced
- 4 Carrots about 2 cups, diced
- 2 cups cooked chicken breast cubed, You can use rotisserie, grilled chicken
- 2 box Chicken broth 32 oz
- ½ bag Kluski noodles 16 oz bag
- 1 teaspoon Ground Pepper
- ½ teaspoon salt
- 1 Bay Leave
Garnish
Instructions
- Start by measuring and preparing all of your soup ingredients using measuring cups and spoons.
- Place a Dutch oven on the stove over medium heat. Add the oil and let it warm for about 1 minute.
- Add the frozen vegetables to the pot and sauté on high, stirring often with a wooden spoon.
- Cook until all the water from the frozen veggies has evaporated.
- Stir in the minced garlic and diced carrots, then continue sautéing on high for 5 minutes, stirring regularly.
- Add the diced chicken to the pot.
- Pour in the chicken broth and bring everything to a boil.
- Stir in the Kluski noodles, bay leaf, salt, and pepper.
- Lower the heat to medium and let the soup cook for 15 minutes.
- Ladle the soup into bowls, top with fresh parsley and dill, serve, and enjoy!
Notes
Nutrition
From My Kitchen to Yours
More soup recipes
I’ve Got Answers
Can I swap the noodles?
Yes—egg noodles, ditalini, or even bow ties work. Just adjust cooking time to stay slightly underdone.
How do I avoid soggy noodles?
Cook them al dente and turn off heat right away. For leftovers, store separately.
Can this go in the slow cooker?
Yes. Add everything except noodles and herbs; cook LOW 4–5 hours or HIGH 2–3. Boil noodles separately and stir in with herbs right before serving.
How do I make it richer?
Simmer 10 extra minutes, add a spoon of bouillon, or stir in a pat of butter at the end.
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